Pizza Quest with Peter Reinhart
What’s New
- Update from Peter Regarding our Heritage Radio Network Audio Podcasts
- Pizza Quest: Chef Mike Friedman’s Pizza and Other Jewish Italian American Tributes in DC
- Pizza Quest: Animal-Free Cheese that Actually Tastes and Melts Like Cheese
- Pizza Quest, with Guests Jillana Miller and Ahmad Butler, aka Miller-Butler
- Pizza Quest: Shannon Mangini — Things Can Happen Fast
2013, Here We Come!
Welcome to 2013! As we start a new year and also begin our third year here on Pizza Quest, I wanted to give you all a quick glimpse of what’s coming up. But first, a hearty thank you to all our contributors, partners, and supporters. This is especially so for Forno Bravo, who partnered with us from Day One in creating this site and continues supporting us in so many…Read More…
A Pairing of Beer and Cheese at Basta
As our story progresses, we’ve already introduced you to Kelly Whitaker in the previous two segments and now we meet Alan Henkin, the co-owner (with Kelly) and also the Beverage Director of Basta, in Boulder CO. In this webisode segment, Alan and Kelly take us through a virtual master class of beer and cheese pairing, as well as showing how it compares to more familiar wine and cheese pairings. In…Read More…
Roberta’s – Mini Quest Part 2
Note: For a recap, scroll down the homepage past the halfway point, to read about Dave’s and my visit to Di Faro’s, which is Part One of our NYC Mini-Quest: Dave and I had to force ourselves to stop eating pizza at Di Fara’s. This was no easy task. You’re sitting there in front of what is a “perfect” pizza in a “perfect” place and you have to stop eating…Read More…
Peter’s Blog, Dec. 22nd, 2012
I’ll be back in a day or so with the steps for making that amazing 4-minute rib eye in a wood fired oven (as promised), but wanted to get this up asap to let you know that Craftsy just opened their final sale of the year on all courses, including mine on Artisan Bread, but it ends Monday night, so it’s just a two day affair. The pizza course that…Read More…
Are You Ready to Turn Pro, Part 4
Note from Peter: We’ve had great response to this series by John Arena, which has been a true reality check for all of us. For those who haven’t seen the previous three installments, or who may want to review them, they are all still here on the homepage (scroll down a bit), and also in the Guest Columns section. Thank you so much, John, for sharing your lifetime worth of…Read More…
Peter’s Blog, December 14th, 2012
I just got back from Denver where I had the great joy and privilege to film a mini pizza course for Craftsy called, “Perfect Pizza at Home.” As I mentioned in a previous post, this is going to be offered in January, by Craftsy, to the world for free!! (My bread course, on the other hand, sells for $39.95 — or $19.95 if you sign up via the special link…Read More…
Are You Ready to Turn Pro? Part 3
OK, so you have considered the physical challenges and demands of becoming a pizza professional. You are confident that you want to transition from being a great amateur to becoming a successful pizza operator. Allow me to introduce you to your new best friend…MATH! I know that many of you have a dream of escaping from the mundane business world and earning a living as a pizza artisan. Math may…Read More…
Garden Cherry Tomato Pizza
I was working in New York City this summer and went on some great little pizza quests. When I got home, I found that a group of volunteer cherry tomato plants were about ready to burst in my back yard. I decided that things had gotten out of control, as the plants were crawling across my patio and it was time to clean things up. First, I had to pluck…Read More…
Special Weekend Only Offer
Hi Everybody, A quick announcement: I mentioned in my previous posting that Craftsy.com will be creating a free pizza mini-course with me soon (as a follow-up to my longer artisan breads course, which has just passed the 2,500 mark in sign-ups), but I just learned that they are also running a special holiday sale through Monday night (midnight), Nov. 26th. Not only is my course on sale but every course…Read More…
More About Coffee and Obsession at Basta
In this, the second in our newest webisode series, we continue our conversation with Kelly Whitaker, chef/partner at Basta in Boulder, CO. You’ll notice a few breakaway shots to some of his menu items, such as a sous vide short rib dish that is phenomenal, cooked under pressure at a precise temperature for 48 to 72 hours, and then fire-charred just before serving. We will have a whole episode on…Read More…