Pizza Quest with Peter Reinhart

I don’t think I need to explain what the Vera Pizza Napoletana (VPN) certification is in detail, but to anyone who’s just wandered by our site, who may not know, the VPN was established as a denomination of control (DOC) by the Italian government to designate and identify pizzerias who meet and follow strict requirements that respect the traditions and art of true Neapolitan Pizza making. What the VPN does…Read More…

Hi Everyone, We’re getting closer and closer to relaunching the site with more videos and recipes, but are still in the final tweak stage. In the meantime, I just want to keep you updated on developments as they come up. I’m getting ready to go out on the road again during June to teach and would love to have you attend if I’m in your area. I’ll be doing a…Read More…

Hi Everyone, Thank you so much for continuing to log in during this time of transition for us. Here are a few pieces of good news: –The new web platform is now under construction and we should have it up and running soon. Our partners at Forno Bravo are working really hard to make this happen, so thank you to everyone there. In the meantime, we’ll keep posting as we…Read More…

Hi Everyone, I’ll be in Chicago for the next few days to attend the Baking Tech Conference and also, to speak to the Culinary Historians of Chicago on Saturday, Feb. 28th. The talk is open to the public and will begin at 10 AM at Kendall College. I’ll be speaking about my new book on sprouted flour, “Bread Revolution,” and demonstrating how to mix dough using sprouted wheat flour. We’ll…Read More…

Hi All. Just got a great review on my new book, “Bread Revolution” at the following site: http://www.thekitchn.com/bread-revolution-by-peter-reinhart-cookbook-review-214550 Looks like a great site for lots of good recipes and commentary, so I’m just passing it on and, thanks to the folks at TheKitchn.com for their kind words. Best, Peter  

Note from Peter: Many of you have read Bob Radcliffe’s entire Pizza Quest series on his search for the perfect tomato pie, and some of you have even been to his extraordinary tomato pie events at Lynch Creek Farm in rural North Carolina. You can see some of the testimonials as you read through the Comments section of his articles (most of the articles are further down on this home…Read More…

Hi Everyone, Welcome to 2015!! We’re still here and are looking forward to a big year on Pizza Quest.  The site repairs and renovation, which have prevented us from posting photos and videos, are still ongoing, but I plan to keep posting words as I uncover new and interesting things. For instance, I’m heading to Philadelphia next week for the annual Philly Chef’s Conference, where I’ll be speaking and leading…Read More…

Hi Folks, Sorry we’ve been absent for a while. The site has been down for repairs and it’s still undergoing a makeover but we hope to be back soon with more postings. Hang in there with us and have a wonderful holiday season!  See you all here again soon…. Best Wishes, Peter

Hi Folks, An Amazon reviewer found a typo in one of the recipes, found on page 63.  The water amount by weight is correct but the volume measurement should be 1 3/4 cups, not 3 3/4 cups!  If you already have the book, please make that correction. Sorry about that. We’ll get it fixed for the next printing.  Thanks!  

  Hi Everyone, On Oct. 21st my new book, two years in the making, will at last be available.  The following is an interview I did with myself in order to give an overview and provide background on the book.  I won’t be selling these directly, but encourage you to support your local book store or, if you prefer, purchase it online.  I’ll be at King Arthur Flour’s Baking School…Read More…