Pizza Quest Globe

Coming Attractions, week of February 14th

Written By Peter Reinhart
Monday, 14 February 2011 Pizza Quest Info

This week we return to Pizzeria Mozza, where we spend some time with founding visionary, Nancy Silverton. After all the videos we’ve already shown, from the LaBrea Bakery where the dough is made, to Executive Pizzaiolo Matt Molina, who oversees daily production, it’s time to hear from Nancy herself, about how she conceived of her unique dough, her topping ideas, and the inspiration that drives her creative process. This webisode will post on Thursday.

On Wednesday, we’ll post a pictorial instructional of Brad English’s adventure making an herb oil pizza with variations. The recipe for the herb oil is already posted, so here’s a chance to see it applied to wonderfully easy to make pizza.

On Friday, Davidson College student Jenn Burns shares her adventures and life lessons learned in coffee land, picking organic beans in treacherous conditions. If you haven’t yet read Part One of her guest column, it’s already posted, so be sure to read it before you read Part Two.

And, of course, I’ll be blogging again on Tuesday, as always, with whatever is burning in my belly this week. All this, plus your own comments, as we continue together on our “journey of self-discovery though pizza.”


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Pizza Quest Info


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