Pizza Quest with Peter Reinhart

Recently I returned from a “pizza quest” to Southern Italy and would like to share my thoughts on where and what I think is the perfect or best pizza. I have been making dough for over forty years and pizzas for over twenty; it was only after a spell working at London’s most famous pizzeria, Franco Manca, that I felt capable of making a real pizza. The owner, Guisseppe Mascoli,…Read More…

Hi Everyone, Another great week coming up on PQOL (Pizza Quest Online) aka PizzaQuest.com. On Tuesday I’ll be posting my weekly Peter’s Blog and fill you on the latest developments with my upcoming book. On Thursday, we’ll be posting the final installment in our Gastro District series from San Francisco, where we ended up upstairs from Tartine Bakery and Eric Wolfinger made us a pizza in his apartment oven on…Read More…

Fontina, Prosciutto Cotto and Wild Arugula Pizza While at Pizzeria Basta last fall, Peter challenged Kelly Whitaker to come up with a pizza featuring one of Bel Gioioso’s wonderful cheeses.  Peter chose to have Kelly use their Fontina Cheese.  What Kelly came up with was a delicious Fontina with Prosciutto Cotto and Fresh, Wild Arugula Pizza.  As with anything Kelly makes, it turned out amazing.  You can see the video…Read More…

We’re about to visit with Chef Jensen Lorenzen and his wife Grace in a small coastal town in Central California with a series of upcoming webisode segments.  I was recently watching one of the pizza making sessions where Jensen and Peter used some unique local ingredients and created a wonderful pizza.  I felt compelled to give it a shot. I recently came “clean” hinting that my pizzas may look more…Read More…

Hi Everyone, Below, you will find the second part of Chef Jensen Lorenzen’s reflections and blog report following his trip to Italy and the Terra Madra gathering last fall (Part One is located in Peter’s Blog posted May 10th, located below). I think his ethic and commitment to authenticity and flavor is a wonderful example of what Pizza Quest –emphasis on “Quest” — is all about. It also reflects what…Read More…

Welcome back! This week we will be posting Part Two of the journal of Chef Jensen Lorenzen from his trip to Terra Madre in Turin. Look for it in my Peter’s Blog section on Tuesday, along with an update on my recent trip to Boulder, where we filmed some new material for our webisode and instructional sections. I’ll tell you all about it on Tuesday. On Wednesday, we’ll be posting…Read More…

Lately I’ve been thinking about Roger Bannister. No, Bannister is not the latest hot shot artisan pizza maker. For those of you too young to remember, Roger Bannister was a British track & field athlete who on May 6, 1954 became the first person to run a sub 4 minute mile. Roger, who was later knighted for his efforts, broke what was considered by the general public to be an…Read More…

The Best Loaf of Bread Tartine Bakery and Cafe is located on the corner of 18th St. at 600 Guerrero St. and is, like every shop in San Francisoc’s one block “Gastro District,” a total gem. It is the creation of Chad Robertson (baker extraordinaire) and his wife Elizabeth Prueitt (pastry chef supreme). As you will see in this webisode, you just want to eat everything that the eye takes…Read More…

Welcome back to Pizza Quest.com!  This week we will be posting a new webisode, shot at the world famous Tartine Bakery (right next door to Pizzeria Delfina in San Francisco’s “Gastro District”). This is the bakery that I wrote about in Artisan Breads Everyday that makes my current favorote loaf of bread in the world. Join us on Thursday when we post Part One of Tartine. On Tuesday, I’ll be…Read More…

Welcome back to Pizza Quest.com!  This week we will be posting a new webisode, shot at the world famous Tartine Bakery (right next door to Pizzeria Delfina in San Francisco’s “Gastro District”). This is the bakery that I wrote about in Artisan Breads Everyday that makes my current favorote loaf of bread in the world. Join us on Thursday when we post Part One of Tartine. On Tuesday, I’ll be…Read More…