Pizza Quest with Peter Reinhart

I hope you had a chance to look at my Rack o’ Pork recipe.  If not, I’ll wait a second to continue here. Go on, go back and read it.  I won’t wait for you to make it, but I hope after reading that recipe and this pizza recipe that you’ll be making plans to pick up a rack this weekend. It isn’t easy coming up with pizza recipes to…Read More…

I just found the pizza and sandwich topping of the year!  You heard it here first. In this post I’ll tell you how to make it and, in future posts, how to use it on pizzas and also how to make the King of all Cheese-(Pork) Steak sandwiches, with the left overs. Here’s the background story: I was looking to play with my Primavera one weekend not long ago.  I…Read More…

This Saturday, April 12th, I will once again be at the annual Asheville Bread Festival (this year marks the 10th anniversary). Harry Peemoeller, Lionel Vatinet, and many other great bakers will also be teaching classes and, as usual, every bread baker within at least 100 miles will be there showcasing their beautiful products. It all takes place at the culinary center of A-B Tech, Magnolia Building and I advise you…Read More…

Note From Peter:  Bob’s first installment has drawn a record number of great responses, so I’m excited to offer you Part Two in his ongoing saga. We’ll keep Bob’s story going for as long as he keeps sending us his terrific writing. Enjoy!!   PART TWO.  A GOOD PIE NEEDS A GOOD CRUST. So, “what the heck is a Tomato Pie?” you ask. My seasoned reply is simply that “pizza…Read More…

Note from Peter: Bob Radcliffe is, like me, a North Carolina transplant from Philadelphia and, as you will see, also from Trenton, New Jersey, where at least two things of great historical import have occurred. The first was George Washington crossing the Delaware and turning the tide of the Revolutionary War (not an inconsequential thing). The other is the existence of DeLorenzo’s Pizzeria. Bob has regaled me with stories of…Read More…

Hi Folks, This is mainly for our followers in the Charlotte area where, aside from the national scandal of our mayor resigning over corruption charges (how embarrassing for us all here in this most aspirational of cities, the worst news since the days of Jim and Tammy Fay Baker at the nearby PTL Club and “theme park” — but don’t get me start), tonight we offer a more positive opportunity:…Read More…

I’m finally back from two exciting adventures and hope to start a new series of postings, reporting from the new frontier of sprouted grain. This is just a brief one, which I will follow over the next few weeks with photos and more details. As mentioned in my last Peter’s Blog, I spent a week shooting the photos for my new book, The Bread Revolution. We did this at Central…Read More…

I was shooting a scene for a commercial recently on a sidewalk in Beverly Hills.  Between set ups, I wandered into a juice bar and found a little jar of spicy Mediterranean pistachios sitting on the counter.  I bought them as a snack, but as soon as I tasted them, I thought “Pizza”!  These would make a great option for a pepperoni-like vegetarian pizza.  Pistachios add a nice crunch that…Read More…

Happy New Year! This is my first belated post in this calendar year we’ve now entered. 2014!  It can be a wonderful thing to start into a new year.  There are all of our hopes and dreams before us. Yet it’s also bittersweet because we are leaving behind yet another moment of our lives, or a measure of time. Time seems to move faster and faster as we get older….Read More…

Hi Everyone, It’s been a busy time for all of us here at Pizza Quest so I wanted to fill you in on what I’ve been up to and what will be coming in the next few months. I’ve been working on the final stages of my new book for Ten Speed Press, all about coming developments in the world of bread and flour, and will be soon shooting the…Read More…