Pizza Quest with Peter Reinhart

Hi Everyone, It was a long, wet, windy Labor Day Weekend down here in Charlotte, so I’m a little behind with my posts (we’re still technically under a tornado watch). Didn’t even get to post a Coming Attractions box so I’ll do that here at the end of this post. I’m going to take a little breather from the recent pizza/beer reflections and just write a short blog this week….Read More…

I am not the first to venture into how to bring fire and wood together to cook a pizza.  So, while making great pizza is all about balancing time, temperature and ingredients, it is also about the type of heat to a great extent. You can bake a pizza with a brick floor (brick oven), cook it in a live fired wood burning oven, which brings smoke and a more…Read More…

Note from Peter: Alan Henkin is a partner at Pizzeria Basta and is also the restaurant’s beverage director. We were so impressed with his knowledge of both wine and beer, and his thoughtful list, that we filmed some special webisode segments with him, which we will show in the future when we run the Bruery Beer and Pizza Challenge series. But, as the time draws near for the Great American…Read More…

I love North Beach, the legendary Little Italy of San Francisco, where the beatniks ruled during my youth, Carol Doda launched a whole new kind of soul baring, and some of the best Italian restaurants and espresso cafes have ruled for decades (and now lots of great Chinese and pretty much something from every ethnicity). It was especially fun to return just after local boy, Tony Gemignani, opened Tony’s Pizza…Read More…

We’re going to be visiting with Tony Gemignani at Tony’s Pizza Napoletana in San Francisco over the coming weeks.  As I was building this Photo Gallery I thought back to when we first arrived and met Tony.  We were walking around with him as our crew was setting up while he showed us around his new pizzeria.  He took us in to see the wood fired oven that he brought…Read More…

I’ll be writing a few words, below, about beer and dough but first, let’s return to Brad English’s ongoing story about the evolution of the collaboration between Pizzeria Basta, The Bruery, and Pizza Quest. When we left him last week, Brad was telling us all about his tour of The Bruery and what happened when he issued the “challenge.”  Let’s pick it up from there…. A Pizza Pairing – Part…Read More…

In our never ending search to celebrate true pizza artisans and artisanship we’re very excited to announce that on Thursday,  Sept. 1st., we begin our newest webisode series, this time featuring World Champion Pizzaiolo Tony Gemignani, owner of Tony’s Pizza Napolatana in San Francisco.  Tony is already well known to many pizza fans as the amazing, many times World Champion acrobatic dough spinning master, featured often on The Tonight Show,…Read More…

Note from Brad: Ever since reading Peter’s “American Pie:  My Search for the Perfect Pizza” I have been trying to get myself to Phoenix, Arizona to experience what Chris Bianco is capable of doing with our favorite food — pizza!  I have to admit, this may have become more and more of an obsession as we developed Pizza Quest.  I will also admit that my obsession may have, just a…Read More…

In our never ending search to celebrate true pizza artisans and artisanship we’re very excited to announce that next week, on Sept. 1st., we begin our newest webisode series, this time featuring World Champion Pizzaiolo Tony Gemignani, owner of Tony’s Pizza Napolatana in San Francisco.  Tony is already well known to many as the amazing, many times World Champion acrobatic dough tossing master, featured often on The Tonight Show, Letterman,…Read More…

It’s still summertime and, in Redondo Beach, CA, we are having one of the best summers I can remember.  We very typically have a marine layer of fog that covers our beaches for most of the day until it finally burns off after the relentless sun does it’s job better than the Pacific is doing it’s job of sending the fog our way.  But not this summer.  It has been…Read More…