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Pizza Quest with Peter Reinhart

Balance and Neapolitan Pizza

Written By Caleb Schiff
Thursday, 20 January 2011 Guest Bloggers

  By Guest Columnist Caleb Schiff Lately, I’ve been thinking a lot about balance and pizza. A Neapolitan pizza, for example, is best summarized by the short description: “Fresh ingredients on good bread.” It’s really a simple concept. Yet, because of the focus on the basics, the room for perceived-error is small. Other pizza styles that may be heavily topped or have many components can hide inconsistencies in the dough…Read More…

Coming Attractions – Week of January 31st

Written By Peter Reinhart
Thursday, 20 January 2011 Pizza Quest Info

During the week of January 31st, look for the following new postings: –On Thursday we’ll return to Pizzeria Mozza for another Webisode segment to see how that wonderful LaBrea Bakery dough gets transformed into gorgeous pizzas by Pizzaiolo Matt Molina, under the guidance of Nancy Silverton. –On Peter’s Blog, posting on Tuesday, some news about the growing number of wood-fired caterers and how you can track them down for your…Read More…

Caramelized Onion Marmalade

Written By Peter Reinhart
Wednesday, 19 January 2011 Written Recipes

You can never have too much of this in reserve as there are many dishes with which it can be used. However, my favorite application is on top of focaccia. It takes about an hour to make so don’t wait till the last minute if you plan to use it that day. It will keep for up to two weeks in the refrigerator (and for months in the freezer) so…Read More…

Webisode #4: La Brea Bakery – Part One

Written By Peter Reinhart
Tuesday, 18 January 2011 Webisodes

Here we are, at the famous, original LaBrea Bakery (not the facility that makes all the par-baked bread that is shipped across the country and sold at supermarkets, but the one that Nancy Silverton founded to serve the people and restaurants of Los Angeles). It takes a bakery to make all the dough required by a place as popular as Pizzeria Mozza because they produce anywhere from 500 to 700…Read More…

Peter’s Blog, Jan. 18th

Written By Peter Reinhart
Tuesday, 18 January 2011 Peter's Blog

Hi Everyone, Things are moving fast and furious, so here are a couple of updates: On Wednesday I’ll post a new recipe, this time for one of my favorite toppings, balsamic onion marmalade. This is one of the most popular recipes I’ve ever developed and has appeared in at least three of my books. I have a new trick or two to add this time around and will give you…Read More…

Peter’s Pesto Genovese

Written By Brad English
Sunday, 16 January 2011 Written Recipes

Perfect timing! My wife, Shanna, and I went wine tasting with a few friends this weekend.  It was a long planned trip up to Malibu Wines where they have an outdoor tasting room with picnic tables, live music and a beautiful setting in the Santa Monica Mountains off Mulholland Hwy.  We were lucky that we had a little local global warming this weekend, as it’s been quite cold here in…Read More…

Peter’s Pesto Genovese

Written By Brad English
Sunday, 16 January 2011 Uncategorized

Perfect timing! We went wine tasting with a few friends this weekend.  It was a long planned trip up to Malibu Wines where they have an outdoor tasting room with picnic tables, live music and a beautiful setting in the Santa Monica Mountains off Mulholland Hwy.  We were lucky that we had a little local global warming this weekend, as it’s been quite cold here in sunny California. I thought…Read More…

Learning Knowledge to Make Pizza

Written By Peter Reinhart
Saturday, 15 January 2011 Links

Join Norma on her one woman quest to learn how to master the craft of pizza. She shares her adventure and her growing knowledge, with lots of photos!!

http://learningknowledgetomakepizza.blogspot.com/

Written By Peter Reinhart
Saturday, 15 January 2011 Links

One woman’s quest to master the craft of pizza. Follow Norma as she shares her adventure and her accumulated knowledge.

Pesto Genovese

Written By Peter Reinhart
Wednesday, 12 January 2011 Written Recipes

  Note to readers: This is an excerpt from my book, American Pie: My Search for the Perfect Pizza (Ten Speed Press). This recipe is one of my most requested and I think it rivals any pesto recipe I’ve seen or tried anywhere. Let me know what you think when you try it. When I first discovered pesto about 35 years ago I thought the heavens had opened and revealed…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