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A brew in Germania Dough

Written By Brad English
Thursday, 01 August 2013 Written Recipes

Quite literally, this dough truly is a brew in Germania!  I’m “working on” a keg of Firestone Double Barrel Ale.  I’ve had it a while and been too busy to use it up!  No time for friends to come help me get to the bottom of this keg. So, I thought I’d draw a pint or two and also use it in my Germania Flour blend from Central Milling. I…Read More…

Redondo Marinara Pizza with Clams

I decided to make up some clams for a friend’s going away party.  Mike is leaving again to go back to work on the TV show Grimm up in Portland, Oregon.  I don’t think of clams when I think of Mike.  I don’t think of food much either!  Let’s say he’s a little less adventurous than some of us. But, since we’re all gathering for a party, I decided that…Read More…

Drunken Mesquite Dough

What do you do with some Firestone Double Barrel Ale, Fire Roasted Western Honey-Mesquite Flour and a need for pizza? Well the answer is simple: you make some of my desert-inspired Mesquite Dough.  However, you not only sip on your beer while making it, but you make the dough with some of your beer! I set out to just make the dough, and took some pictures of the set-up because…Read More…

Another Breakfast Pizza

Blog Post – Breakfast I’ve been gone from these pages a while!  I have been busy with my real life, not this fantasy pizza guy life.  I’ve been working out of town a bit and when available, racing around to my kid’s sporting events!  I thought life was busy when they were little!  It’s funny how your perspective changes to catch up to reality.  One day you look back and…Read More…

Brussels-eroni Pizza

Written By Brad English
Saturday, 27 April 2013 Written Recipes

You may think I’ve gone off the rails here with my pepperoni-ing of everything, but realize this isn’t all I eat!  I sit around and come up with an idea and make a bunch of pizzas to try something out.  As you can see from the last few weeks, it takes some time to get these postings together.  It doesn’t take nearly the time to make and devour the actual…Read More…

Neo Neapolitan Sourdough Pizza Dough

Written By Teresa Greenway
Wednesday, 13 March 2013 Written Recipes

This pizza dough is a sourdough variation of Peter Reinhart’s Neo Neapolitan Pizza dough. The dough uses a small amount of commercial yeast and sourdough starter at 100% hydration. The result of this high hydration dough is a bubbly crisp pizza crust, which is easy to stretch out once you allow it to proof long enough. 1 teaspoon active dry yeast (or 3/4 teaspoon instant yeast) 1 oz/28g hot water,…Read More…

Pepperoniplant Pizza

Written By Brad English
Saturday, 09 March 2013 Written Recipes

This is my first follow up on my broccoli pepperoni experiment.  I think I’m onto something here. Pepperoni is so popular because it is a great topping for pizza.  It offers a spicy kick with concentrated salt accents. It has a deep flavor with spicy and salty exclamations! When I’m making pizzas at home I tend to use a good salami rather than a traditional pepperoni but, every once in…Read More…

Broccoli Pepperoni

Written By Brad English
Wednesday, 20 February 2013 Written Recipes

Broccoli Pepperoni?  Broccoli and pepperoni don’t go together in a sentence very often. The pepperoni pizza is, by all accounts, the most popular pizza here in the USA. Picture your average 10 year old boy walking into his local pizza shop.  “Can I have a medium pepperoni pizza, uhmm…also with roasted broccoli?!!”  That just isn’t going to happen.  Maybe I’m wrong though.     I love broccoli.  Even my daughter…Read More…

DiNapoli Fire Roasted Tomato Pizza Sauce

Written By Brad English
Wednesday, 09 January 2013 Written Recipes

The hardest part of making a great pizza at home is making and baking a great pizza dough.  I found Peter Reinhart because this otherwise simple task eluded me in my home pizza making endeavors for so long.  I now make what I consider to be a decent dough, or doughs as I keep trying to chase that perfect pizza experience here at home with my family. The next thing…Read More…

Garden Cherry Tomato Pizza

Written By Brad English
Wednesday, 28 November 2012 Written Recipes

I was working in New York City this summer and went on some great little pizza quests.  When I got home, I found that a group of volunteer cherry tomato plants were about ready to burst in my back yard. I decided that things had gotten out of control, as the plants were crawling across my patio and it was time to clean things up. First, I had to pluck…Read More…

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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Peter’s Books

American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

...and other books by Peter Reinhart, available on Amazon.com