Pizza Quest with Peter Reinhart
What’s New
- Multi-James Beard Nominee Cathy Whims of Portland’s Nostrana and her Brand New Book
- Pizza Quest: KID, Manhattan’s New Slice Cafe, with Chefs Ian Coogan and Max Blackman-Gentile
- Peter Scott Ruben: Why Frank Sinatra is the true “Chairman of the Board,” and the Greatest of the Greats
- Elizabeth Brasch, Mellow Mushroom’s Has a Vision
- Nipun Sharma: Pizza’s A-I Robotics Future is Now
“My Perfect Pan Tomato Pie,” by Bob Radcliffe
Note from Peter: Bob Radcliffe was one of our first guest columnists, way back from when we were still out on the road making fun videos with famous pizza makers. At Bob’s Lynch Creek Farm, located deep in the Rocky Ford countryside of North Carolina, he established the non-profit Ben Franklin Society and supports it with freshly baked breads and special pizza events featuring his signature Wood-Fired Oven Tomato Pies. The development of the…Read More…
Special Discount for Peter’s Pizza Class
Hi Everybody, Eidref Laxa, of the What’s Good Dough podcast, is offering a special 35% discount in collaboration with Central Milling’s Artisan Baking Center, for this pizza class we produced last year at Central Milling. Note the discount code (GOODDOUGH ) and follow the link for more details. Feel free to share this info with your own social networks and write to me at peter@pizzaquest.com if you have any questions. (Note…Read More…
Pizza Quest: Bourbon 101 with author Albert Schmid
Welcome back to another episode of Pizza Quest. In our never-ending celebration of artisanship wherever we find it, this week’s episode turns a lens onto one of the truly great American crafts, distilled whiskey, most notably, Bourbon. And here to explain it all is my long-time friend, culinary educator, and award-winning author Albert Schmid, whose newest book, Bourbon 101, was just recently released by The University Press of Kentucky. Many…Read More…
Pizza Quest: Nicky Giusto, Central Milling
Note: Many of our episodes this year were recorded in audio format only, as we were on location at the International Pizza Expo. Here’s the link to our most recent posting, which you can find at www.heritageradionetwork.org Enjoy!! Central Milling Flour has emerged as one of the most highly sought premium brands for artisan bakers of all types of products, but especially for breads and pizzas. We caught up with…Read More…
Pizza City Fest LA, April, 2023, by Brad English
Hello Fellow Questers, Here’s my report on our day at Pizza City Fest in Los Angeles. It was a pizza lover’s celebration of the ever-growing and evolving pizza culture here in Southern California. Pizza City Fest began as a celebration of pizza in Chicago only two years ago and, from what we saw here in LA, we’ll be seeing this event expand to cover many more cities across the country….Read More…
Pizza Quest: BBQ and Grilling Special Edition with Steven Raichlen
Welcome to this special Memorial Day edition of Pizza Quest, with our special guest, Steven Raichlen, author of The Barbecue Bible, now celebrating its 25th anniversary with a new, updated edition. Memorial Day signifies many things important to us all as we honor those who have made our freedom possible. It also instinctively compels us to break out the BBQ grills and charcoal. In this episode, Steven shares with his…Read More…
My Upcoming Virtual Pizza Class, with Discount Code
Hi Everybody, Here’s a link to the sign-up page for my Summer Pizza Party class, hosted by the Milk Street Cooking School. The tickets are inexpensive ($29.95) PLUS, there’s a 15% discount for readers of this blog if you type in PIZZAPARTY in the code box when you check out. https://www.eventbrite.com/e/summer-pizza-party-with-peter-reinhart-tickets-596913162337 The date is Tuesday, May 23 at 6 PM Eastern. The class runs for an hour and 15 minutes,…Read More…
The Sacred Life of Bread, with Meghan Murphy-Gill
Welcome back to Pizza Quest. In this episode, we meet Meghan Murphy-Gill, aka The Reverend Meghan Murphy-Gill, an Episcopal priest who also happens to be a serious baker of bread and, most importantly, a fabulous writer who has authored a new book, The Sacred Life of Bread. The subtitle of her book is “Uncovering the Mystery of an Ordinary Loaf.” As we continue our back and forth exploration between “pizza”…Read More…
Pizza Quest: “By Bread Alone,” with Kendall Vanderslice
Welcome back to Pizza Quest. In this episode we continue to expand the scope of Pizza Quest to include a focus more on the quest than on the pizza. Bread, as many of you know, is the uber-mensch in my own quest, of which pizza is a delightful sub-set. Lately, more and more authors have added their own words and thoughts to the multi-dimensional sense of meaning embodied by bread….Read More…
First Revised Draft of History (FRDH) with Michael Goldfarb
Welcome back to Pizza Quest where, as you will see this week, it is often more about the Quest than it is about the Pizza. Michael Goldfarb is one of my oldest and best friends, beginning back in the third grade at Belmont Hills Elementary School, located just outside of Philadelphia, over 60 years ago. We’ve stayed in touched ever since, each on our own quests for adventure and meaning….Read More…
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- Pizza Quest: “The Perfect Loaf.” Interview with Author Maurizio Leo
- Asheville Bread Festival, April 22 and 23
- A Pizza Pie for Mom’s Jalapeños
- Pizza Quest: The Sconizza — Something Almost Completely Different Yet Familiar
- Special Offer for my Online Pizza Course