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Pizza Quest with Peter Reinhart

Guest Column: “Baking with Steel,” a Review by Scott Wiener

Written By Peter Reinhart
Tuesday, 09 January 2018 Guest Columns

Every amateur pizza baker understands the limitations of a home oven. That’s why those in search of professional results have turned to aftermarket products to push their equipment’s capabilities. Pizza stones are great because they introduce a conductive, radiant surface upon which the pizza can directly bake. A few years ago, Nathan Myhrvold’s food science tome Modernist Cuisine made a big splash when it pointed out that the conductive properties…Read More…

Interview: Michael Shepherd and Siler Chapman, of PerfectingPizza.com

Written By Peter Reinhart
Tuesday, 02 January 2018 Interviews

Hi Everyone, I ran into my long time friend (and Charlotte pizza legend), Siler Chapman, at the Northeast Pizza and Pasta Show in Atlantic City a couple of months ago, where I discovered that he has partnered with his World Pizza Champions teammate, Michael Shepherd, on an exciting new venture. They both agreed to fill me in on their new consulting and coaching business, PerfectingPizza.com, so I’ll let them take…Read More…

Interesting Link for Pizza Lovers

Written By Peter Reinhart
Sunday, 31 December 2017 Peter's Blog

Hi Everyone, Here’s a link to a great post from our friend, Bill Rogers, mastermind behind Culinary TV, about the new designation accorded to Wood-Fired Pizza by the United Nations!  Check it out here: https://www.culinarytvshow.com/unitednations  As we approach the magic hour, enjoy this article and we look forward to giving you more wonderful postings, webisodes, recipes, and guest columns here on PizzaQuest during 2018. Have a wonderful New Year from the…Read More…

New Webisode: John Arena on Dom De Marco

Hi Everyone, Here’s a great holiday treat for you: John Arena, who we’ve featured in the previous few webisodes, describes to the folks who gathered at the Forno Bravo Expo how the iconic pizzaiolo, Domenico (Dom) De Marco, founder, owner, and pretty much the only pizza maker for the past 60 years at Di Fara Pizza in Brooklyn, makes his legendary pizzas. Talk about the roots of “Slow Food!” You’ll see…Read More…

Peter’s Blog: Happy Holidays!!

Written By Peter Reinhart
Tuesday, 19 December 2017 Peter's Blog

Hi Everybody, Hard t believe it’s almost Christmas — seems like I just wrote a Christmas post just a blink ago! But here we are, so this is just a short thank you for another great year and for your ongoing support. We are just moments away from making an exciting announcement about the growth and expansion of Pizza Quest, but I can’t say it yet until we sign the…Read More…

Guest Column, Joseph Calcagno, A Pizza Journey to King Arthur Flour’s Baking Center

Joseph Calcagno
Written By Joseph Calagno
Tuesday, 12 December 2017 Guest Columns

In the beginning there was pizza, and it was good. If Adam and Eve were alive today they would probably live in Vermont. Banished from the Garden of Eden, they’d spend their weekends driving the scenic routes of the Shires – longing for days gone by as they move forward in search of a new paradise, which would undoubtedly include plenty of pizza. They’d leave early on a late October…Read More…

Interview with Will Grant, Caputo Cup Champion

Written By Peter Reinhart
Tuesday, 05 December 2017 Interviews

Note from Peter: I met Will Grant in October, in Atlantic City during the Caputo Cup Pizza Championship, where I was serving as a judge in the Non-Traditional Category (this meant, pretty much, anything goes, as opposed to the Traditional category which limited total toppings to three). Will had come to my interview, earlier that day, with pizza maestro Joe Beddia, and afterward he filled me in on his life…Read More…

New Webisode, John Arena and His Pompeii Pizza

Hi Everyone, We’re back with another session featuring the great John Arena. In this segment, John gives us more common sense pizza philosophy and tips on wood vs. metal peels, as well as showing us how to make a simple tribute pizza to ancient Pompeii, destroyed (and preserved in volcanic ash) by the Mt. Vesuvius eruption about 2,000 years ago. As always, John always teaches us something we didn’t already…Read More…

At Long Last — “Modernist Bread” is Available

Written By Peter Reinhart
Tuesday, 21 November 2017 Peter's Blog

Hi Everyone, As reported here in the past, I was fortunate enough to have been invited by Nathan Myhrvold to contribute to his monumental book project, Modernist Bread, about five years ago. Well, what he originally suggested might be a two or three volume collection has at last been published. It didn’t take long for Nathan and his resident Modernist team of bakers and chefs to realize that it would…Read More…

Brad’s Corner: Fire Roasted Eggplant Tomato and Sausage Pizza

Written By Brad English
Tuesday, 14 November 2017 Uncategorized

There’s this New York style pizza place nearby, in Hermosa Beach, CA, called Paisano’s Pizza that has been a go-to slice and pie place for me for years.  When I first started going in I felt at home.  This was the real deal.  It was an East Coast pizzeria sitting right there, steps from the Pacific Ocean.  There was just enough chaos in the normal operation of the place to…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