Pizza Quest Globe

Pizza Quest with Peter Reinhart

Ruddell’s Smokehouse, Cayucos, CA

Written By Peter Reinhart
Thursday, 07 July 2011 Webisodes

I love smoked fish of all types. As a child, nearly every Sunday morning in our family we had some kind of smoked fish platter for brunch, usually lox and bagels but often sturgeon, kippers (hot-smoked salmon as opposed to the cold-smoked Nova Scotia and belly lox), white fish, or whatever else my folks were able to find at the local deli. That’s probably where my fascination with smoked foods…Read More…

Peter’s Blog, July 5th

Written By Peter Reinhart
Tuesday, 05 July 2011 Peter's Blog

A Primer on Flour Hi Everybody, I’ve been getting a lot e-mails asking about flour and how all the different types work for pizza. Here’s a quick, and by no means comprehensive look at some of your options. There is so much good flour available that you can’t go wrong, but with all the interest in Italian style flour as well as the various types of American flour, it might…Read More…

Coming Attractions, Week of July 4th

Happy Independence Day week!!!  I hope some of you are making grilled pizzas this year — let us know if you do. This week, on Thursday, we’ll be posting the next in our webisode series filmed in Cayucos, California.  Chef Jensen Lorenzen and his wife Grace, owners of the Cass House Inn, took me to the nearby Ruddell’s Smokehouse, where we had a great visit with Jim Ruddell and learned…Read More…

My Love Affair with Pizza Napoletana

Written By Brad Otton
Friday, 01 July 2011 Guest Bloggers

My love for Pizza Napoletana started the first time I ever tasted a pizza straight from a wood burning oven in Napoli. I had only been in Italy a couple of days and was not prepared for what I was about to eat. These were the early 90’s, before food blogs or the internet. While I knew that Italy was the birthplace of pizza, I was uneducated when it came…Read More…

Mozzarella Curd Pizza with Pepperoni

Joe D’Astice, of S’mores Pizza fame (see the Instructionals archives), is back with another demo as he shows us how he uses fresh mozzarella curd, not the stretched cheese balls, to save time and money and still come up with a gorgeous, delicious pizza.  It really raises the question of why more pizzerias don’t simply use this method instead of making or buying the more expensive version, so we’re going…Read More…

Quesadillas Ingles

Written By Brad English
Thursday, 30 June 2011 Written Recipes

A little voice, in fact, a very persistent little voice is constantly calling out “Daddy, can you make me a quesadilla?”  Moments later the chorus continues and continues until I relent or take the dog on a walk.  This happens in the morning, after school, for dinner, or later in the night as a snack!  The result of these requests has meant that I spend a fair amount of time…Read More…

Peter’s Blog, June 28th

Written By Peter Reinhart
Wednesday, 29 June 2011 Peter's Blog

Last week I reported on our recent quest and pizza/beer challenge at The Bruery in Orange County (Placentia, to be more precise–their tap room is open to the public on weekends if you happen to be in the neighborhood!). I just want to add a few words this week on one aspect of our experience there, something I addressed on film during the taping but, since it won’t run for…Read More…

Coming Attractions, Week of June 27th

Welcome back! This week we’re featuring a tasty new photo recipe from Brad English on Quesadillas (the great Tex-Mex “pizza”). We’ll post that on Wednesday.  Also, a new instructional video featuring Joe D’Astice on Thursday using mozzarella curd to make a killer pizza. And I’ll be back with another Peter’s Blog, commenting further on the notion of “liquid bread.”  Next week we’ll resume our Cass House Inn webisode series. Still…Read More…

Peter’s Blog, June 26th

Yes, I’m late with this posting. I promised it by Thursday but, as so often happens, time got away from me and I couldn’t get online from where I was. But here I am, to tell you only a bit about our latest quest. It may take a while before we get it all edited and posted, so this is just a little advanced notice to let you know what’s…Read More…

Cass House “A Mulberry Pizza”

Written By Peter Reinhart
Thursday, 23 June 2011 Webisodes

Following our welcome and introduction to the Cass House, and a little local shopping and foraging, Chef Jensen and I finally got to that new oven of his and decided to create an improvisational pizza based on some of the ingredients we had gathered and that Jensen already had on hand. The result is this beautiful mulberry pizza with two different kinds of cheese (we made one side with each…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