Pizza Quest Globe

Pizza Quest with Peter Reinhart

Standing on the Shoulders of Giants

Isaac Newton has long been one of my science heroes—my earliest life journey was as a science and math geek. Now he is my newest baking hero.   Most everyone knows that Newton developed his theory of gravity after seeing an apple fall from a tree. Every high school physics student learns of his three laws of motion. He built the first practical reflecting telescope, confirmed the accuracy of Kepler’s…Read More…

Bruery-Basta Dinner Pairing and Pizza Throw-Down

Written By Peter Reinhart
Wednesday, 03 April 2013 Webisodes

After all the prelude webisodes you’ve been watching, things are starting to heat up as we now head into the main story. This segment contains the moment when we threw down the gauntlet and asked Patrick Rue, world famous brewmeister and owner of The Bruery, not knowing if he’d go for it, if he would be willing to create a beer inspired by a pizza that we would make.  But…Read More…

Keste – Mini Quest Part 3

Written By Brad English
Monday, 18 March 2013 Guest Bloggers

Dave Wilson and I set out about 7-8 hours earlier on a mini pizza quest, where we started at Di Fara Pizza and were now just leaving Roberta’s — both in Brooklyn, NY.  You can read about these stops in Part I and Part II of this series.  Links:  Part I, Part II   As we staggered out of Roberta’s for the second time that night, after running into the…Read More…

Neo Neapolitan Sourdough Pizza Dough

Written By Teresa Greenway
Wednesday, 13 March 2013 Written Recipes

This pizza dough is a sourdough variation of Peter Reinhart’s Neo Neapolitan Pizza dough. The dough uses a small amount of commercial yeast and sourdough starter at 100% hydration. The result of this high hydration dough is a bubbly crisp pizza crust, which is easy to stretch out once you allow it to proof long enough. 1 teaspoon active dry yeast (or 3/4 teaspoon instant yeast) 1 oz/28g hot water,…Read More…

Pepperoniplant Pizza

Written By Brad English
Saturday, 09 March 2013 Written Recipes

This is my first follow up on my broccoli pepperoni experiment.  I think I’m onto something here. Pepperoni is so popular because it is a great topping for pizza.  It offers a spicy kick with concentrated salt accents. It has a deep flavor with spicy and salty exclamations! When I’m making pizzas at home I tend to use a good salami rather than a traditional pepperoni but, every once in…Read More…

Peter’s Blog, Wolfgang Puck Pizza Bar

Written By Peter Reinhart
Saturday, 02 March 2013 Peter's Blog

Last week I took a local reporter, Michael Solender, on a local mini-Pizza Quest for a story he is writing for a local magazine. We were accompanied by photographer Tonya Russ Price. We picked four local places to visit, all of which I consider among Charlotte’s best: Wolfgang Puck Pizza Bar; Luisa’s Brick Oven Pizza; Mellow Mushroom; and Pure Pizza (where I serve as “consulting partner”). Michael’s article, which I’m…Read More…

Peter’s Blog, Feb. 28th, 2013

Written By Peter Reinhart
Thursday, 28 February 2013 Peter's Blog

This will just be a quickie, as I’m working on a deadline for a project, but I wanted to give everyone a heads up that in the coming days I will be posting a report on my recent mini-pizza quest around Charlotte, where I had a chance to visit with the Executive Chef of Wolfgang Puck’s new “Pizza Bar.”  For some unknown but beneficial reason for me, Wolfgang chose Charlotte…Read More…

Broccoli Pepperoni

Written By Brad English
Wednesday, 20 February 2013 Written Recipes

Broccoli Pepperoni?  Broccoli and pepperoni don’t go together in a sentence very often. The pepperoni pizza is, by all accounts, the most popular pizza here in the USA. Picture your average 10 year old boy walking into his local pizza shop.  “Can I have a medium pepperoni pizza, uhmm…also with roasted broccoli?!!”  That just isn’t going to happen.  Maybe I’m wrong though.     I love broccoli.  Even my daughter…Read More…

Peter’s Blog, Upcoming Event, March 2nd

Written By Peter Reinhart
Wednesday, 20 February 2013 Peter's Blog

Hi Everyone, In light of our recent webisode posting about the Basta/Bruery Pizza/Beer Challenge, I think this announcement is very timely. Sadly, it will be more useful to those of you who live near Charlotte, NC so, if you don’t, but have friends or family in this area, please feel to tell them about it. On Saturday, March 2nd we will be hosting a “Farm to Fork” Pizza/Beer Pairing Dinner…Read More…

The Basta/Bruery Pairing Dinner Prep

Written By Peter Reinhart
Wednesday, 13 February 2013 Webisodes

We are moving now closer to the showdown between Kelly Whitaker, Al Henkin, and me on pizza versus Patrick Rue on beer.  It all began at, and was inspired by, this dinner at Basta – Wood Fired Eatery and Pizzeria, where Kelly and Al came up with a wonderful tasting menu inspired by some of the beers from Orange County artisan brewery, The Bruery.  In this segment you will see…Read More…

Pizza Quest Info

Resources

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