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Making an Online Video Pizza Course

Note from Peter: Teresa Greenway has contributed a number of guest columns here on PizzaQuest, and is a wonderful resource for all things related to sourdough. Her website, should be in your bookmark section if it isn’t already. I’m very excited to hear how she’s moved into the video instructional world and, in addition to her reasonably priced course, she also offers a lot of information and downloads for free, such as the one offered below.  I’ll let her tell you the rest of the story. Take it away Teresa!

Guest Columnist, Teresa Greenway

Guest Columnist, Teresa Greenway

Hello everyone! It’s been a while since I posted a Guest Column article here on Pizza Quest. I’ve been really busy creating instructional sourdough baking courses on I began making these video courses in the spring of 2015 and now have seven online sourdough baking courses with a few more in production. It’s been a real learning curve. I needed to upgrade my photography equipment and learn to produce and edit video and audio. It wasn’t always easy to get in front of a camera and talk to a lens! I had some problems with my audio so I had to upgrade my microphone. Then there was figuring out the intros, outros, art work and text insertion for the videos – but, hey, I was producing, directing, and starring in my very own videos!!! My courses have improved as time goes by, so eventually I will need to go back and update my first courses. Even better, and to my surprise, the courses have been successful and popular, and it’s been rewarding to interact with thousands of students from around the world.

At times, on my active Facebook group called “Perfect Sourdough,” I would notice posts from bakers looking for a great pizza crust. I have a post on Pizza Quest for a pizza crust recipe using both commercial yeast and sourdough called Sourdough Neo-Neapolitan Pizza Crust ( It seemed to me that using only sourdough starter for a pizza crust caused some problems at times, creating a hard crust that didn’t always color up well. A commercially yeasted crust, though, often produces a crust that lacks in depth of flavor and chewiness, in my opinion. So I came up with a sourdough version of Peter Reinhart’s Neo-Neapolitan pizza crust formula that includes both commercial yeast and sourdough. That combination really seems to bring out the best of both and the result is one really terrific pizza crust; bubbly, chewy and delicious!

The best of both worlds, yeast and wild yeast leaven!

The best of both worlds, yeast and wild yeast in a mixed leavening method!

I decided to create a quick course on how to make the pizza crust and offer it alongside my other baking courses. The pizza course turned out to be very successful with over two thousand students enrolled in the first two weeks after launch. The online course is called, “Make the Best Pizza Crust” and is free for a limited time. To access the online course follow this link (includes discounts to all of my online courses):

Here is also a link to the promo video for the course:

Happy baking everyone!!!




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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