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Pizza Quest with Peter Reinhart

A Conversation with Chef John Ash, The Godfather of Wine Country Cuisine, on His New Book

Welcome back to Pizza Quest! This episode features a conversation with Chef John Ash, who for the past 40 years has been known in Sonoma and Napa as the Godfather of Wine Country Cuisine. His restaurant, John Ash & Company, helped to define that regional aspect of what later became known as California Cuisine back in the 1980’s and 1990’s. He, along with chefs like Alice Waters, Jeremiah Tower, Joyce…Read More…

Tony Gemignani on the SF Pizza, Beer, and Bagel Festival and Much More!

Welcome back to Pizza Quest with Peter Reinhart. In this episode, we catch up with the biggest rock star in the pizza universe, multi-time world pizza champion Tony Gemignani, owner of Tony’s Pizza Napoletana in SF, Pizza Rock in Las Vegas, and many other restaurants, bakeries, pizza schools, and even a new bagel shop, Dago’s Bagels.  In today’s episode, he also tells us about his biggest project ever, the launch…Read More…

Meathead Goldwyn: The Art and Science of Barbecue and Grilling

Welcome Back to Pizza Quest. In this episode of Pizza Quest we take a tangential detour away from pizza (as we often do in our ever-expanding celebration of artisanship wherever we find it) with one of our longtime, favorite guests, Meathead Goldwyn.  Meathead (yes, that’s his name, the origins of which he explains in this conversation), is the creator and host of the hugely popular website, AmazingRibs.com, where for many…Read More…

Pizza Quest: Neapolitan Pizza and Sicilian Sfingione with Chef Ryan Hardy in NYC

Welcome back to Pizza Quest! Chef Ryan Hardy has been killing it in the Lower East Side of New York City with his wood-fired Neapolitan pizzas and other fire-cooked menu items at Pasquale Jones. And now, a few yards away, he has opened a hot new Sicilian-themed cafe called Bar Pasquale, where sficione-style pan pizzas reign. Ryan describes his vision for both places and shows us the difference between these…Read More…

Pizza Quest: Swiss Cheese 101 with guest Joe Salonia

Welcome back to Pizza Quest! We recently did a show that we called Bourbon 101 (June  ), and have done other shows that celebrate artisanship in subjects adjacent to our usual focus on pizza (olive oil, mezcal, tomatoes, and various types of cheeses). But, when Joe Salonia, co-host of HRN’s podcast series, Cutting the Curd, offered to take me on a journey of his personal specialty cheese category, Swiss, it…Read More…

Pizza Quest: A Conversation with Jonathan Goldsmith, of Spacca Napoli

Welcome back to Pizza Quest! Over twenty years ago, after Jonathan Goldsmith fell in love with traditional Napoletana wood-fired pizza while living in Italy and became a mid-life apprentice to the local masters, he decided to bring it back to his hometown of Chicago, where it was still a new thing. Spacca Napoli was thus born on the North Side, and has become a pizza pilgrimage destination site ever since,…Read More…

“My Perfect Pan Tomato Pie,” by Bob Radcliffe

Written By Bob Radcliffe
Wednesday, 14 June 2023 Guest Columns

Note from Peter: Bob Radcliffe was one of our first guest columnists, way back from when we were still out on the road making fun videos with famous pizza makers. At Bob’s Lynch Creek Farm, located deep in the Rocky Ford countryside of North Carolina, he established the non-profit Ben Franklin Society and supports it with freshly baked breads and special pizza events featuring his signature Wood-Fired Oven Tomato Pies.  The development of the…Read More…

Special Discount for Peter’s Pizza Class

Hi Everybody, Eidref Laxa, of the What’s Good Dough podcast, is offering a special 35% discount in collaboration with Central Milling’s Artisan Baking Center, for this pizza class we produced last year at Central Milling.  Note the discount code  (GOODDOUGH ) and follow the link for more details.  Feel free to share this info with your own social networks and write to me at peter@pizzaquest.com if you have any questions. (Note…Read More…

Pizza Quest: Bourbon 101 with author Albert Schmid

Welcome back to another episode of Pizza Quest. In our never-ending celebration of artisanship wherever we find it, this week’s episode turns a lens onto one of the truly great American crafts, distilled whiskey, most notably, Bourbon. And here to explain it all is my long-time friend, culinary educator, and award-winning author Albert Schmid, whose newest book, Bourbon 101, was just recently released by The University Press of Kentucky.  Many…Read More…

Pizza Quest: Nicky Giusto, Central Milling

Note: Many of our episodes this year were recorded in audio format only, as we were on location at the International Pizza Expo. Here’s the link to our most recent posting, which you can find at www.heritageradionetwork.org Enjoy!! Central Milling Flour has emerged as one of the most highly sought premium brands for artisan bakers of all types of products, but especially for breads and pizzas. We caught up with…Read More…

Pizza Quest Info

Resources

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