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Pizza Talk: Justin DeLeon, King of the Crown Pizza

Written By Peter Reinhart
Tuesday, 15 September 2020 Pizza Talk | Uncategorized

Justin DeLeon is the king of the Crown Pizza! He owns Apollonia’s Pizza in  the heart of downtown Los Angeles and I found out about him from none other than Nancy Silverton, who you may recall talked him up in her Pizza Talk interview earlier this year. A former (and current) professional photographer, Justin brings together his love of art and composition with his passion for pizza, and creates some…Read More…

Pizza Box of the Week, with Scott Wiener #12: The Dark-Side of the Scandinavian Soul — the “Omnipolis Hat” Pizza Box

Written By Scott Wiener
Saturday, 22 August 2020 Uncategorized

Hang onto your hats this week because Scott is about to reveal the deep, dark Swedish soul through two strangely compelling boxes most of you have probably never seen before. Omnipolis Hat is the name of the pizzeria in Stockholm and their box will, frankly, blow your mind, as will a second box (yes, another twofer from Scott!) that taps into the grim (think Grimm) mythic folkloric tradition of Scandinavia…Read More…

Letter from a Texas Baker

Note from Peter: I received the following letter from “B,” a serious home baker and pizza maker in which she raised some good questions about flour and commented on how important this baking activity has become for her and her family. I think many of you will relate to her story. With permission, here’s a portion of her letter (and, I encourage you all to write to me at Peter@pizzaquest.com…Read More…

New Webisode: Wood-Fired Striped Bass with Chef Todd Fisher

This is a wonderful master class by Chef Todd Fisher, of the hugely popular Tarpy’s Roadhouse in Monterey, California. We filmed this a few years ago at the Forno Bravo Wood-Fired Oven Expo at Talbott Vineyards, in Carmel Valley, just a few miles outside Monterey. Chef Todd shows us a number of excellent tips and techniques for roasting a whole fish (striped bass, in this instance) in a WFO (wood-fired…Read More…

Peter’s Blog: What a Long, Strange Trip This Has Been: Transformation, Part One

Hi Everyone, What can one say at a time like this? If you are reading this I hope it’s not just because you have (and not by choice) too much time on your hands. I wish it weren’t so. For me, as perhaps it’s been for you, it’s been a time of deepened reflection. I’d like to try to use my Peter’s Blog space during this and upcoming posts, to…Read More…

RIP Paul Castelucci, of Mama’s Pizzeria and Cheese Steaks

                  Some of you have seen my video presentation (or witnessed it live at last year’s Pizza Expo and also at the Atlantic City Pizza and Pasta Show East, in which I tell the story of Mama’s Pizzeria and Cheese Steaks, my childhood go-to place for the best pizza and cheese steaks in Philadelphia. For those who haven’t heard my talk, here…Read More…

New Webisode: A “Love Letter” to our Fellow Fire-Freaks

Welcome back everyone!  During the past year or so we posted a number of webisodes filmed at the Forno Bravo Oven Expo a few years ago. I had the chance to meet and cook with some great chefs and teachers, work side by side with the Obi Wan Kenobi of pizza, John Arena, and meet hundreds of kindred spirits who, in one of the episodes, we referred to as our…Read More…

New Webisode: Baking Mini Baguettes from Pizza Dough

Hi and welcome Back! Here’s a webisode we’ve been saving from the Forno Bravo Oven Expo where I get to bake my favorite thing (beside pizza): bread!  And not just any bread but a remarkable mini-baguette made from a wet, ciabatta-like dough, that puffs up beautifully in a hot oven immediately after shaping (and this will work not just in wood-fired oven but even in a home oven set to…Read More…

Brad’s Corner: Pizza Bianca Calabrese

Written By Brad English
Thursday, 11 July 2019 Uncategorized

Look at that pizza! I was recently recommending some pizzerias for my brother to take his family while on a trip to New York City. I sent him a link to Una Pizza Napoletana.  I told him about Anthony Mangieri and how he was one of the pizza greats who literally makes every pizza he serves.  After I sent him the link I poked around the website and checked out…Read More…

“I Don’t Compromise,” Anthony Mangieri, Part 2

Welcome back! As promised, here’s the second part of our ongoing series of webisodes with Anthony Mangieri, founder of Una Pizza Napoletana. In this episode, Anthony takes us deeper into his personal story; his striving for excellence and ongoing personal growth. I find it interesting that, while Anthony works on a narrow canvas of just one style of pizza with only a few menu options for the customer, it’s not…Read More…

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Vision Statement

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