Pizza Quest with Peter Reinhart

A few years ago A fellow named Andris Lagsdin wrote to me here at Pizza Quest to introduce himself and to tell me about a tool he had developed called The Baking Steel. I was skeptical that it would work as well as he promised but he offered to send me one, and also one for Brad English, to play around with. Needless to say, we both loved the Steel…Read More…

This pizza has been formulating in my mind for some time. It finally had it’s chance to become a reality this past weekend. It was raining. It was raining as long and consistently as I can remember here in Los Angeles.  We knew the rain was coming and looked forward to a day off to just hang out, watch some football and make something to eat that served the purpose…Read More…

We first met Vito Romani over a year ago when I posted about him following the Forno Bravo Expo at Talbott Vineyards in Salinas, California. It’s been awhile, and Vito’s story is so inspiring, that I think the best thing to do is to reprint that section of my earlier post as an intro to this new webisode, where Vito show us his take on Hawaiian Pizza: … Out of…Read More…

Hi Everyone,     As noted in my post of January 19th, I got to spend some time with Phillip Korshak in Austin, Texas at his pizzeria Home Slice, where they make about three thousand pizzas and slices a day to an unending line of both sit-down and take-out customers. The place was hopping and I imagine it always is.  It was our first time meeting face to face and…Read More…

Hi Everybody, Our friend Daniel Young, author of the essential book Where to Eat Pizza, has a terrific newsletter that he sends out regularly with fun posts of his never ending search for pizza excellence. Here’s a link to his most recent post, about a guy from New Haven who went to Naples on his honeymoon to find out for himself whether his beloved New Haven pizza could stand up…Read More…

Hi Everyone, I’m back from a fun and exciting trip through Texas, which entailed visiting five cities in five days, teaching artisan bread classes at the Central Market Cooking Schools in San Antonio, Austin, Houston, Fort Worth, and Dallas. By exciting, I mean that on Sunday, while I was teaching my final class, in Dallas (and while the Cowboys were getting beat by the Packers in an amazing finish, just up…Read More…

Hi Everyone, By the time you read this I will be off to Texas, teaching a series of classes at the Central Market Cooking Schools in San Antonio (January 11th), Austin (12th), Houston (13th), Fort Worth (14th), and Dallas (15th). Whew!! Not a lot of time to do any pizza (or barbecue) hunting, but a great chance to meet lots of fellow bread-heads. If you are already coming to my…Read More…

January 3, 2017 Welcome to the New Year! We want to start off our new season with an intro webisode that sets the stage for our remarkable 3 days of filming at the Forno Bravo Wood-Fired Oven Expo. Over the next few months, as we post additional segments, you will see demos, interviews, partake vicariously in some tasting with a master wine maker, and of course you will witness lots…Read More…

Hi Everyone, I think it’s safe to say that this was the craziest year many of us have ever known, from sublime to surreal. But at least here, on PizzaQuest, it has been a wonderful year, in many ways our best ever, and for this I want to say thanks to everyone who helped make it possible, including you, our followers, readers, and fellow pizza freaks. One of the things…Read More…

The Colorado Chili Pie: In this, the final segment from the Pizzeria Brava della Strada series, David Bravdica shows us his prized Colorado Chile Pie, made from local peppers grown in Pueblo (southern Colorado, near the New Mexico border), fire-roasted in a flaming tumbler to bring out maximum flavor. This might be a good time to go back and review some of the other Pizzeria Brava segments to see the…Read More…