Pizza Quest with Peter Reinhart

  Classic Pizza Dough, Neo-Neapolitan Style (Makes five 8-ounce pizzas)   What makes this Neo-Neapolitan is that I use American bread flour instead of Italian -00- flour, but you can certainly use Italian flour, such as Caputo, if you want to make an authentic Napoletana dough. Just cut back on the water by about 2 ounces, since Italian flour does not absorb as much as the higher protein American flour….Read More…

Hi Everyone, We’re back with all new material, as we will every week. Sometimes it will be a new webisode, sometimes a new instructional, and always a new blog entry from me and a Guest Column from our invited Contributors. This week we have both a webisode (the first in a four part series on Pizzeria Mozza, which we will post on Thursday) and a new instructional video filmed at…Read More…

  Hi Everyone, This week we offer you the second in a weekly series of essays by the Pizza Quest Contributors (last week I got the ball rolling with an essay on food carts, but now I’m passing the baton to our esteemed group of contributors). This week, we’ll be hearing from world champion pizzaiolo, Tony Gemignani, of Tony’s Pizza Napoletana in San Francisco. We have some great footage of…Read More…

Respect The Craft So many things about pizza run through my mind each day, but lately, I’ve been thinking about pizza as a craft.  I laugh when I see people, writers, critics, or bloggers comparing pizzas from different pizzerias when I believe that they should be celebrating pizza in it’s entirety. In the restaurant business we call it the uneducated palate. Understanding all the details of different styles is so…Read More…

  Here I am in Istanbul, sailing on the Bosphorus toward the Prince Islands, with the famous Hagia Sophia Church in the background. Look for this image of me in future “Where in the world is Peter” postings.

In this video you will see Joseph Pergolizzi making a wonderful, “white” pizza in one of own wood-fired oven rigs, using creamy ricotta cheese (reegoata, as he calls it) and fresh heirloom tomatoes, harvested that very day, as well as locally grown mushrooms. We loved it (it would be hard not to)!!!  We filmed this at the end of a three day “Fire Within Owners Conference,” for people who own and…Read More…

As Brad told you, these photos are from our very first quest, during the summer of 2009. We traveled from LA to San Francisco, with many stops in-between, and met quite number of interesting people, many of them not shown here in these photos (for instance, we had some great slices at the legendary Cheese Board in Berkeley, on their wonderful sourdough crust–we’ll have that for you in a subsequent…Read More…

Welcome Everyone, This is where we will be posting recipes and instructional videos by many of the guests featured on the Pizza Quest webisodes. It is also a place where you can comment and share your own thoughts or questions regarding the featured recipes, as well tips and tricks of your own. Considering the collective knowledge and wisdom possessed by the Pizza Quest community, this should be a very exciting…Read More…

This is one of the doughs we used at The Fire Within Conference in Boulder, in October, 2010, featured in a number of our instructional videos. The conference was attended by owners of the fabulous mobile pizza rigs you will see in the video, created by Joseph Pergolizzi and his team of craftsmen. There are now close to 100 of these rigs in operation throughout the USA and Canada, and…Read More…

Hi Again, This is the place where I’ll be posting some commentary and thoughts of my own, separate from the webisodes and instructional sections. It is also a way for you to link over to my personal blog, where I write about all sorts of things not related to Pizza Quest. That site is at http://peterreinhart.typepad.com But on this Pizza Quest blog I’ll share things related to our search for…Read More…