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Pizza Quest with Peter Reinhart

Peter’s Blog, May 3, 2011

I have to go to a meeting in a few minutes but before I do I wanted to get this info to you regarding how to order sprouted wheat flour directly from Lindley Mills. I spoke with Joe Lindley yesterday and he said, “Just have them call us here at (336) 376-6190 and we’ll work out a way to send it to them.” The mill is located in Graham, NC,…Read More…

Coming Attractions, Week of May 2nd

Welcome back everyone!  This week we’ll be posting a terrific new photo essay by Brad English, our “Watch Mr. Wizard” pizza experimenter (and also the director of most of the videos on Pizza Quest). Brad has a number of new pizza experiments to share with you but this week we’ll start with something he calls his “Upside Down Margherita Pizza.”  You’ll find out what he means by that on Wednesday….Read More…

Pizza and Mythology

Written By John Arena
Friday, 29 April 2011 Guest Bloggers

  Lately I’ve been thinking about pizza and mythology. Certainly the history of Italy is punctuated by myths and legends, from the time of the Etruscans right up to the exploits of the current Prime Minister. So why wouldn’t the subject of pizza be any different? The plain fact is there are a lot of myths and fables (some true and some not so much), but also misinformation, and even…Read More…

Mozzarella in The Gastro, Webisode #4

Written By Peter Reinhart
Thursday, 28 April 2011 Webisodes

This week we conclude our visit to Pizzeria Delfina with a fresh mozzarella lesson from head pizzaiolo Anthony Strong. If you look closely, you’ll see Chef Craig Stoll in the background talking with our producers, Brad English and Jeff Michael (Jeff’s the tall one with hair, Brad you’ll recognize from his photo on our home page). We had so much fun with Craig and Anthony during our visit with them,…Read More…

Peter’s Blog, April 26–Top 50 Pizza Blogs

Written By Peter Reinhart
Wednesday, 27 April 2011 Peter's Blog

I knew pizza was a hot subject but we recently received a note from the folks at the California Culinary Schools website telling us about their top 50 pizza blogs. We’re happy to have made that list, considering we’ve only been up and running for three months and probably were just getting started when they started working on it. But I want to congratulate all the blogs and websites who…Read More…

Coming Attractions, Week of April 25th

This week we continue our Gastro adventure with a trip back to the Pizzeria Delfina kitchen, where head pizzaiolo Anthony Strong gives us a lesson in how to pull fresh mozzarella curds into smooth, creamy cheese balls. A definite must-see, which will post on Thursday! On Tuesday I’ll be posting on my Peter’s Blog a link to the California Culinary School’s top 50 pizza blogs list. It’s a great list…Read More…

BBQ Pizza–Not

Written By Tom Carrig
Thursday, 21 April 2011 Guest Bloggers

Lately I’ve been thinking about barbecue pizza. My favorite local purveyor of pies recently had a daily special he called, “BBQ Pizza.”  I could not order it.  I have little doubt that it was a delicious nosh, but the name just rubbed me the wrong way, and I shared my thoughts, which follow here, with the pizziaolo. Topping a pizza with some combination of meat and barbecue sauce—regardless of quality—does…Read More…

Ice Cream in the Gastro, Webisode #3

Written By Peter Reinhart
Wednesday, 20 April 2011 Webisodes

In this segment, Pizzeria Delfina’s head pizzaiolo, Anthony Strong, takes me on a short walking tour of the one block section of San Francisco’s Mission District known as The Gastro. We explore the Bi-Rite Market where we eat gourmet chocolate and devour the lightest, flakiest pork rinds (chicharones) I’ve ever had And then we go across the street to visit with owner Ann Walker at the Bi-Rite Creamery for some…Read More…

A Wood-Fired Gas Grill

Written By Brad English
Tuesday, 19 April 2011 Written Recipes

This is Part II of my recipe pictorial of Jay Buonchristiani’s Lamb with Fennel Sausage and Mushroom Pizza recipe.  You saw the making of the the first pizza in the original pictorial.  I continued on, making 2 more pizzas since you can never just make one pizza anyway, right?!  But, the reason I split this pictorial up was because I sort of stumbled on something interesting.  I have had great…Read More…

Asheville Bread Festival, Part Two

Written By Peter Reinhart
Tuesday, 19 April 2011 Peter's Blog

In my last post I wrote about the sprouted wheat flour brought to the festival by Joe Lindley. Pictured here is the breakfast focaccia I made with that flour, along with a whole lot of golden raisins and dried cranberries, glazed with a citrus fondant flavored with orange essence (I put on the glaze after this photo was shot). It was, in a word, delicious!  I’ll post the recipe next…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