Pizza Quest with Peter Reinhart

I haven’t been to Atlanta, where my brother lives, for quite awhile.  But, I just got word that Roberto Caporuscio is opening a new Don Antonio by Starita there.  I have been lucky enough to meet Roberto and even luckier to have eaten a number of his pizzas in NYC!  I think I now have a new excuse to go visit my family in Atlanta. I thought I would spread…Read More…

Yes, another year has flown by, full of adventures, trials and tribulations, and, of course, great pizza! Brad and I will back with new postings throughout the coming year and plan to keep this journey alive (the quest never ends…). I have no photos to share with you today, as we approach the dropping of the big ball in a few hours, just a few year end thoughts and thanks….Read More…

My father-in-law is a hunter and I’m lucky enough that on our last trip up to his place for Thanksgiving he sent me home with some “fresh” Spicy Italian Venison Sausage he and a friend made up after a recently successful hunt. When I got home I started thinking about how to use some of the sausage to make some pizza. I wanted to make something that sort of celebrated…Read More…

“Lions Tigers and Bears!” Oh my, this turned out to be a great pizza!  Take a walk with me down the wood fire brick road. I had some Brussels sprouts sitting in a bowl on the counter that we hadn’t gotten around to cooking and I figured I better do something with them before I had to send them on their way.  I pulled a dough from the freezer and…Read More…

I just wanted to wish everyone a Happy Thanksgiving from all of us here at Pizza Quest. I just had another round of left-overs for lunch.  We did our Thanksgiving up north with our in-laws on Wednesday because we had to be back in town this weekend for our daughter’s Softball Tournament.  It turns out that the rains came and today’s games were cancelled.  So, instead of being out in…Read More…

I’ve made a number of pizzas over the years with seafood.  I like the uniqueness of how seafood blends and stands out as a topping on a pizza. When you do it right, shrimps on a pizza literally snap when you bite them, and that’s a good thing!  Clams are right at home on a pizza.  After all, what do you do when eating steamers?  You sop up the sauce…Read More…

Hi Everyone, PizzaQuest follower John Daniels has been working on a really interesting baking platform, he actually calls it a Pizza Grate, that was designed to wick away any moisture from the underskirt of your crust via a series of strategically drilled holes in the plate.  He sent both Brad and me an early prototype and Brad is currently testing it out and will report on it in an upcoming…Read More…

A few weeks ago author Michael Pollan came to Charlotte to speak at a local university. Earlier that day I was fortunate to be able to appear with him for an hour on our local NPR radio program, Charlotte Talks, where we discussed many of his favorite themes. Most of you already know who Michael Pollan is, but in case you don’t, he is the author of a number of…Read More…

Oh my god!  I found the most amazing vegetable!  I don’t think anyone knows about it.  They are these little bulbs called Brussels Sprouts and I’m the first one to ever think of cooking them and eating them. Ok, maybe not the first. Boy are these things the hot item these days.  I bet they run out of favor soon because they seem to have exploded so big as THE…Read More…

What’s a pizza roll? If you fold a pizza it’s called a calzone.  If you roll it up, it’s a stromboli.  I’ve seen something in between simply called a sausage roll.  I found out recently when breaking in my new wood fired oven and learning to use a metal pizza peel that what starts out as a pizza may end up flipping over while going in and end up coming…Read More…