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I'm pretty excited about these pizza peels - two ways!  We're hoping to start offering these soon in the Forno Bravo store.  Made for us by TheBakersBoard.com.
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Pizza Quest with Peter Reinhart

Coming Attractions

Happy New Year!! This week (Jan. 3-8), we will be posting all new material and will also begin posting all items on a regular schedule. Monday will be Coming Attractions day. Tuesday will be Peter’s Blog day. Wednesday will be Gallery Day or New Recipe Day (we’ll alternate). Thursday will be New Video Day (this will be either a Webisode or an Instructional, on an alternating basis). Friday will be…Read More…

Pizzeria Basta – Burrata Appetizer!

Written By Peter Reinhart
Tuesday, 28 December 2010 Video Recipe Demos

Hi Everyone, When we were in Boulder, in October, to attend the Fire Within Conference we met a local chef with a big vision. Kelly Whitaker wowed us, not only with his pizzas, but with everything we tasted–and everything he serves at his popular Pizzeria Basta comes from of his wood-fired oven. In this video–and we have more of Kelly in future Instructionals and Webisodes– you will see how he…Read More…

Webisode #2: Intro to Pizzeria Mozza

Written By Peter Reinhart
Tuesday, 28 December 2010 Webisodes

When we launched our first official pizza quest in the summer of 2009, we began in Los Angeles at one of my absolute favorite restaurants, Pizzeria Mozza. It is the creation of Nancy Silverton (many time James Beard Award winner) and superstar chef Mario Batali, probably the most influential Italian chef in America today. Mario, who rarely allows filming in his restaurants, was kind enough to give us his okay…Read More…

Coming Attractions

Written By Peter Reinhart
Saturday, 25 December 2010 Pizza Quest Info

Merry Christmas Everyone!! Just want to let you know we’ll be back with all new videos and features on Wednesday, December 29th, featuring the first of four webisode segments about Pizzeria Mozza in Los Angeles, a  new Instructional video filmed at Boulder’s hot new restaurant, Pizzeria Basta, and a guest column by world pizza champion Tony Gemignani. Thanks for your tremendous support during our launch week, and feel free to…Read More…

Classic Pizza Dough, Neo-Neapolitan-Style

Written By Peter Reinhart
Thursday, 23 December 2010 Written Recipes

  Classic Pizza Dough, Neo-Neapolitan Style (Makes five 8-ounce pizzas)   What makes this Neo-Neapolitan is that I use American bread flour instead of Italian -00- flour, but you can certainly use Italian flour, such as Caputo, if you want to make an authentic Napoletana dough. Just cut back on the water by about 2 ounces, since Italian flour does not absorb as much as the higher protein American flour….Read More…

Week Two, Yes, We’re Back!

Written By Peter Reinhart
Thursday, 23 December 2010 Peter's Blog

Hi Everyone, We’re back with all new material, as we will every week. Sometimes it will be a new webisode, sometimes a new instructional, and always a new blog entry from me and a Guest Column from our invited Contributors. This week we have both a webisode (the first in a four part series on Pizzeria Mozza, which we will post on Thursday) and a new instructional video filmed at…Read More…

Passing the Baton

Written By Peter Reinhart
Thursday, 23 December 2010 Guest Bloggers

  Hi Everyone, This week we offer you the second in a weekly series of essays by the Pizza Quest Contributors (last week I got the ball rolling with an essay on food carts, but now I’m passing the baton to our esteemed group of contributors). This week, we’ll be hearing from world champion pizzaiolo, Tony Gemignani, of Tony’s Pizza Napoletana in San Francisco. We have some great footage of…Read More…

Respect the Craft

Written By Tony Gemignani
Wednesday, 22 December 2010 Guest Bloggers

Respect The Craft So many things about pizza run through my mind each day, but lately, I’ve been thinking about pizza as a craft.  I laugh when I see people, writers, critics, or bloggers comparing pizzas from different pizzerias when I believe that they should be celebrating pizza in it’s entirety. In the restaurant business we call it the uneducated palate. Understanding all the details of different styles is so…Read More…

Where in the world is Peter

Written By Peter Reinhart
Saturday, 18 December 2010 Peter's Blog

  Here I am in Istanbul, sailing on the Bosphorus toward the Prince Islands, with the famous Hagia Sophia Church in the background. Look for this image of me in future “Where in the world is Peter” postings.

Ricotta-Parmesan Pizza

Written By Brad English
Tuesday, 14 December 2010 Video Recipe Demos

In this video you will see Joseph Pergolizzi making a wonderful, “white” pizza in one of own wood-fired oven rigs, using creamy ricotta cheese (reegoata, as he calls it) and fresh heirloom tomatoes, harvested that very day, as well as locally grown mushrooms. We loved it (it would be hard not to)!!!  We filmed this at the end of a three day “Fire Within Owners Conference,” for people who own and…Read More…

Pizza Quest Info

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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