Search results for "42 pizza quest"

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…

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…

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…

Two quick things: The home page here is getting kind of long so I will soon be trimming it and sending some of the older pieces into their respective archives, which you are always welcome to open with the buttons at the top of the page. I’ll also be shortening some of them with a “continue reading” tag at the end. But util I do that, for those of you…Read More…

I just finished attending the amazing Kneading Conference West 2012 here in the Northwest. It was the second annual Kneading Conference West and was held on September 13, 14 and 15 at the WSU Research and Extension Center in Mt. Vernon, WA. I was fortunate to be able to attend the class, “Pizza in the Wood – Fired Oven,” given by Mike Dash of www.rollingfire.com. He had his trailered Forno…Read More…

I have only experimented with this dough one time.  It’s nothing earth shattering, though it sounds like it should be, but it’s certainly interesting, so I think it’s worthy of a post. I was making up some pizzas recently and we were doing a Vietnamese inspired pizza. Since I make the doughs the day before, I noticed my Sriracha Salt just sitting there staring at me on the counter.  As…Read More…

Note from Peter:  I’ve been corresponding recently with a fascinating guy name Bruce Vetter, a retired motorcycle builder who is now a passionate whole grain bread baker. I asked him if he’d be willing to share some of his unique personal story with our viewers and he sent me this photo essay. I’m hoping he’ll keep sending us contributions like this — he represents a rare breed of good old…Read More…

I met Randy Clemens at a baking class Peter was teaching at a Sir La Table here in Los Angeles. We were just getting Pizza Quest going and Peter was out on a teaching tour.  Peter introduced me to Randy, who had come to visit with him, after the class.  Peter had connected Randy with his publisher and Randy told us that he was close to finishing his first book…Read More…

  As promised, here’ the spicy oil recipe. This is a staple ingredient n our house; one that I can use for many things.  When I don’t have any, I just sprinkle some chili flakes on my pizza, but the little extra time this takes to put together makes for such a better overall flavor.  The oil is spicy and flavorful without being too hot.  Instead of drizzling a little…Read More…

I have been really busy the past couple of weeks and haven’t been able to post any recipes, though I have some interesting ones to share as soon as I can get them all together and posted.  I decided to post an interesting sauce that I came up with for one of these pizzas that I will share shortly.  I came up with this as I was trying to figure…Read More…