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Pizza Quest with Peter Reinhart

Peter’s Blog, February 15th

Written By Peter Reinhart
Tuesday, 15 February 2011 Peter's Blog

  This past week has seen an historic change in the world. Aside from all the newsworthy drama related to the transfer of power and revolution in Egypt, a country I visited just three months ago, one thought kept coming to my mind about it: this is the first time in, perhaps, 7,000 years that the people of Egypt have not had a “Pharaoh” ruling them. Maybe the word Pharaoh…Read More…

Coming Attractions, week of February 14th

Written By Peter Reinhart
Monday, 14 February 2011 Pizza Quest Info

This week we return to Pizzeria Mozza, where we spend some time with founding visionary, Nancy Silverton. After all the videos we’ve already shown, from the LaBrea Bakery where the dough is made, to Executive Pizzaiolo Matt Molina, who oversees daily production, it’s time to hear from Nancy herself, about how she conceived of her unique dough, her topping ideas, and the inspiration that drives her creative process. This webisode…Read More…

S’Mores Pizza

Written By Peter Reinhart
Wednesday, 09 February 2011 Video Recipe Demos

We’ve been wanting to show you this video for quite a while. It was filmed in Boulder at the end of The Fire Within Conference, with mobile oven owner Joe D’Astice. Joe is the founder of Wood Fire Brick Oven Pizza, in Rockford, Illinois, where he makes seriously great pizza in his mobile oven. At his catering events, one of the most popular items is this S’Mores Pizza, replete with…Read More…

Multi-Purpose Herb Oil

Written By Peter Reinhart
Wednesday, 09 February 2011 Written Recipes

My guess is that you will use this more than any other specialty topping, and you can make as much as you like because it will keep indefinitely in the refrigerator. Its original use was for focaccia but then I discovered it is also excellent drizzled over many types of pizza, and can also be used to marinate or flavor various ingredients, especially fresh, sliced tomatoes and thinly sliced potatoes…Read More…

My Coffee Farm Quest, Part One

Written By Jenn Burns
Tuesday, 08 February 2011 Guest Bloggers

I’ve been thinking a lot, lately, about my recent adventure on a coffee farm in Costa Rica. It was, for me, a life changing experience–or at least it forever changed my relationship with that powerful bean — and I don’t even drink coffee. But now I can’t even smell it brewing without thinking about how disconnected most people are to where it comes from and what the real costs are…Read More…

Peter’s Blog, February 8th

Written By Peter Reinhart
Monday, 07 February 2011 Peter's Blog

  We’ve received a nice thread of comments on Michael Hanson’s Guest Column, To Be a Sacred Baker, so I think he may have touched a nerve. One thing I realized after reading the article is that we’ve been using the word “artisan” very liberally here at Pizza Quest to help define what our website is all about, which we characterize as, “A celebration of artisans and artisanship.” Frankly, though,…Read More…

Coming Attractions, Week of February 7th

Written By Peter Reinhart
Saturday, 05 February 2011 Pizza Quest Info

During the week of February 7th, look for the following new posts:–A new Instructional Video, filmed at The Fire Within Conference in Boulder. This one features a change of pace: a S’mores Pizza (yes, you read that correctly); a whimsical take on everyone’s favorite camp fire treat. You’ll love this one, which will post on Thursday! –A new Peter’s Blog, as always, posting on Tuesday. –An herb oil recipe from…Read More…

Fresh Mozzarella

Written By Brad English
Tuesday, 01 February 2011 Written Recipes

Fresh Mozzarella from Curd While we filmed recently in Boulder, Colorado, one of the pizzaiolos who attended the pizza making conference did a recipe demo using Mozzarella Curd provided by Bel Gioioso.  It is one of the pizzas he makes and people seem to really like it.  The pizza was amazing.  (Note: You’ll see more about that when we post the video in a few weeks.) I couldn’t get this…Read More…

Peter’s Blog, February 2nd

Written By Peter Reinhart
Monday, 31 January 2011 Peter's Blog

  Hi Again, On Friday of this week we will be posting a new Guest Column by Michael Hanson, a wood-fired baker, living and working in the UK. In his column, he tells of his transition from a career as a serious, professional, third generation baker to becoming an artisan, committed to cooking with fire as a way of reconnecting with the sacredness of it all. It’s a fascinating piece….Read More…

To Be a Sacred Baker

Written By Michael Hanson
Monday, 31 January 2011 Guest Bloggers

Recently I have been thinking about artisanship, integrity, and the pizzaiolo. I am an Englishman with no Italian heritage and, as such, do not feel well qualified to make pronouncements about what constitutes an authentic pizza, if in fact there is such a thing. But I am a professional pizza maker, and have been wondering what shortcuts can be made without sacrificing authenticity. I perfected my pizza making skills with…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