Pizza Quest Globe

Pizza Quest with Peter Reinhart

The Best Pizza Neighborhood?

Written By John Arena
Sunday, 12 February 2012 Guest Bloggers

Answering The Big Question We are all very lucky that the quest for pizza excellence involves some really interesting and (usually) very tasty field research. In fact, although I grew up in a pizzeria I didn’t really start to understand my craft until I began traveling, observing and, most importantly, eating pizzas around the country and around the world. Those journeys, over more than 40 years of pizza obsession, have…Read More…

Kelly’s White Pizza

Written By Brad English
Thursday, 09 February 2012 Written Recipes

I’m currently exploring some of Pizzeria Basta’s great pizzas.  The word Basta means “enough” in Italian.  I think that word offers a great insight into Kelly’s cooking in general.  With Basta he created a pizzeria restaurant that showcases delicious foods in a simple and pure way.  He also wants everything to be “touched by the fire,” so literally everything eventually sees some time in his custom wood fired oven, either…Read More…

Peter’s Blog, Feb. 7th, 2012

Written By Peter Reinhart
Wednesday, 08 February 2012 Peter's Blog

A couple of weeks ago I presented a demo on gluten-free baking at the annual Professional Association of International Innkeepers Conference (PAII for short). This year the conference was held in Little Rock, Arkansas and I had a wonderful time hanging out with people who really get the spirit of hospitality. Let’s face it, to own a bed & breakfast inn or small lodge, as the attendees do, you don’t…Read More…

Kelly’s Arugula Pizza

Written By Brad English
Wednesday, 01 February 2012 Written Recipes

When we first began contemplating what Pizza Quest could be as a Travel/Food Series, one of our early goals was that the show would vicariously transport viewers around the world as we journeyed on our quest to find the secrets to that perfect pizza. I wanted people to feel what I had when I first read Peter’s book, “American Pie: My Search for the Perfect Pizza”.  As I read the…Read More…

Peter’s Blog, 1/31/2012 — Emeril’s e2

Written By Peter Reinhart
Tuesday, 31 January 2012 Peter's Blog

I had lots of things to blog about this week but something happened a few days ago in Charlotte that knocked all the other news into next week. Emeril Lagasse opened a new restaurant right here in Charlotte, called e2. This city, which is hosting the Democratic National Convention in September and has, for the past fifteen years been carrying out a dynamic strategic plan to turn Charlotte into America’s…Read More…

Margherita Pizza with Mozzarella di Bufala

Written By Peter Reinhart
Friday, 27 January 2012 Webisodes

  We’ve been wanting to share this webisode with you for quite a while, so here it is. Last year, when we were at the Fire Within Oven Owners Conference, we taped a number of demo’s in the beautiful mobile ovens built by Joseph Pergolizzi and his team of masons and metal craftsmen. Among those in attendance was Andres Salazar, who was just on the verge of releasing his first…Read More…

A Morphed Pizza Dough

Written By Teresa Greenway
Tuesday, 24 January 2012 Written Recipes

Morphed Pizza Dough with Mushrooms, Blueberries and Spinach   Lately I have been thinking about morphing a sourdough crust dough with a commercially yeasted crust dough and combining the best qualities of both. Using a sourdough levain or starter in your pizza dough can make a significant flavor and texture difference. The sourdough starter adds acidity to the dough which affects strength and flavor. The commercial yeast helps the crust…Read More…

Peter’s Blog, Jan. 24th, 2012

Written By Peter Reinhart
Tuesday, 24 January 2012 Peter's Blog

In the past week I received three gifts: the first was a new folding proof box for home bakers made by Brod & Taylor. I tried it out and love it for two reasons: during my baking classes for home cooks I get asked all the time how to proof bread without a professional proof box. I suggest things like using the dishwasher as a steam box, the microwave with…Read More…

A Crab Dip Pizza

Written By Brad English
Thursday, 19 January 2012 Written Recipes

How can I use crab on a pizza?  I had crab – if not just out of the ocean fresh it was caught by my friends steamed and brought home to me.  In my mind that’s far better than just caught fresh any day!  As I hope you’ve already read, I had decided to make one pizza with some of the fresh cracked crab placed on top of the warm…Read More…

Peter’s Blog, Jan. 17, 2012

Written By Peter Reinhart
Tuesday, 17 January 2012 Peter's Blog

Just received a call from a friend of mine from Syracuse who said she received her latest copy of Better Homes & Gardens and saw the pizza article about me. I think it hit the news stands today. I don’t know when it will go digital but I just taped a narration voice-over for a short video on how to shape a pizza dough, which should show up on their…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