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Pizza Quest with Peter Reinhart

Pizza Talk, Episode 3: Tinkering with Your Dough, part 3

Welcome back to Pizza Talk. In this final part of our conversation with the Pizza Yodi’s, Brian Spangler and John Arena, we wrap things up and also hear how they have managed to keep their restaurants profitable, their staff working, and pivot their business plans during this age of Covid. John and Brian will return in future episodes as part of our Pizza Yodi’s series, but upcoming episodes will feature…Read More…

Pizza Talk Episode 2: Tinkering with Your Dough, part 2

Written By Peter Reinhart
Thursday, 21 May 2020 Pizza Talk

Welcome back to Pizza Talk. In this second of three parts, our Pizza Yodi’s, John Arena and Brian Spangler, continue describing how they have tweaked and tinkered with their dough over the years in the ongoing quest for their version of the pizza pizza. As they reveal, the learning never ends….

Welcome to Pizza Talk (Intro and Episode 1: The Pizza Yodi’s)

Written By Peter Reinhart
Wednesday, 20 May 2020 Pizza Talk

Welcoming to our new series, Pizza Talk, presented by Pizza Quest. This first posting features a short welcome segment followed by our kick-off episode, featuring our panel of dough and pizza guru’s, John Arena and Brian Spangler. I call them our Pizza Yodi’s. Over the next few months we’ll be adding to our Yodi panel in a never-ending quest to explore the full gamut of knowledge collectively held by our…Read More…

Interview with Mike Kurtz, The Hot Honey King

Note from Peter: I met Mike Kurtz at Pizza Expo in Las Vegas a couple of years ago and became fascinated with the exponential growth of the product he created, Mike’s Hot Honey, especially when I served as a judge at pizza competitions and noticed how many competitors were using it on their pizzas. As a specialty product, it seemingly tipped over into ubiquity rather suddenly. When someone creates anything…Read More…

See me on Livestream and Zoom this Thursday

Hi Everyone, If you haven’t already registered for the wonderful Fermentology series created by NC State University, here’s the link for free registration as well as both the Zoom and Livestream info. The sessions are only 20 minutes long (like a TED Talk), and the weekly topics are outlined in this link: . If you want to start a sourdough starter and join us for a special sensory session…Read More…

Letter from a Texas Baker

Note from Peter: I received the following letter from “B,” a serious home baker and pizza maker in which she raised some good questions about flour and commented on how important this baking activity has become for her and her family. I think many of you will relate to her story. With permission, here’s a portion of her letter (and, I encourage you all to write to me at…Read More…

A Turkey/Pesto Meatball Pizza — for my sanity and for my soul….

What day is it?  For that matter what time is it? I woke up the other night after a “nap” and heard my kids downstairs talking and laughing.  I walked downstairs and my son was sitting playing a video game talking to my daughter who was at the kitchen table painting – making some art.  It was about 3 AM!  I grabbed a glass of water and chatted with them…Read More…

Virtual Pizza Party Live — online right now!

Written By Peter Reinhart
Tuesday, 31 March 2020 Peter's Blog

Hey Everybody, If you see this today through Thursday, go to  asap and join up.  It’s a three day “web-a-thon” featuring all sorts of pizza superstars doing interviews, demos, chat, you name it.  Chris Bianco is scheduled to appear at 5 PM today (Monday). When you go to the site it will give you the schedule of speakers and presenters. I’m scheduled to go on at 3 PM Eastern…Read More…

New Webisode: Wood-Fired Striped Bass with Chef Todd Fisher

This is a wonderful master class by Chef Todd Fisher, of the hugely popular Tarpy’s Roadhouse in Monterey, California. We filmed this a few years ago at the Forno Bravo Wood-Fired Oven Expo at Talbott Vineyards, in Carmel Valley, just a few miles outside Monterey. Chef Todd shows us a number of excellent tips and techniques for roasting a whole fish (striped bass, in this instance) in a WFO (wood-fired…Read More…

Peter’s Blog: What a Long, Strange Trip This Has Been: Transformation, Part One

Hi Everyone, What can one say at a time like this? If you are reading this I hope it’s not just because you have (and not by choice) too much time on your hands. I wish it weren’t so. For me, as perhaps it’s been for you, it’s been a time of deepened reflection. I’d like to try to use my Peter’s Blog space during this and upcoming posts, to…Read More…

Pizza Quest Info


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