Pizza Quest with Peter Reinhart

Here we are, at the famous, original LaBrea Bakery (not the facility that makes all the par-baked bread that is shipped across the country and sold at supermarkets, but the one that Nancy Silverton founded to serve the people and restaurants of Los Angeles). It takes a bakery to make all the dough required by a place as popular as Pizzeria Mozza because they produce anywhere from 500 to 700…Read More…

Hi Everyone, Things are moving fast and furious, so here are a couple of updates: On Wednesday I’ll post a new recipe, this time for one of my favorite toppings, balsamic onion marmalade. This is one of the most popular recipes I’ve ever developed and has appeared in at least three of my books. I have a new trick or two to add this time around and will give you…Read More…

Perfect timing! My wife, Shanna, and I went wine tasting with a few friends this weekend.  It was a long planned trip up to Malibu Wines where they have an outdoor tasting room with picnic tables, live music and a beautiful setting in the Santa Monica Mountains off Mulholland Hwy.  We were lucky that we had a little local global warming this weekend, as it’s been quite cold here in…Read More…

Perfect timing! We went wine tasting with a few friends this weekend.  It was a long planned trip up to Malibu Wines where they have an outdoor tasting room with picnic tables, live music and a beautiful setting in the Santa Monica Mountains off Mulholland Hwy.  We were lucky that we had a little local global warming this weekend, as it’s been quite cold here in sunny California. I thought…Read More…

Join Norma on her one woman quest to learn how to master the craft of pizza. She shares her adventure and her growing knowledge, with lots of photos!!

One woman’s quest to master the craft of pizza. Follow Norma as she shares her adventure and her accumulated knowledge.

  Note to readers: This is an excerpt from my book, American Pie: My Search for the Perfect Pizza (Ten Speed Press). This recipe is one of my most requested and I think it rivals any pesto recipe I’ve seen or tried anywhere. Let me know what you think when you try it. When I first discovered pesto about 35 years ago I thought the heavens had opened and revealed…Read More…

This week on PizzaQuest we introduce you to the Sweet Water Gypsies, two pizzaiolas from southern Utah. Look in the Instructionals section, posting on Thursday, for the video we made together featuring a wonderful arugula topped pizza with fresh mozzarella, grana padana cheese, bacon and crushed tomato sauce (the recipe for the sauce was posted last week). Also on Thursday, in our ongoing series of fundamental culinary building blocks, I’ll post a…Read More…

This week’s Instructional video comes from our weekend at The Fire Within Conference in Boulder, Colorado. When the conference ended we gathered some of the oven owners and filmed a number of demonstrations in the Forno Bravo ovens mounted on Fire Within mobile rigs. We’ll be sharing more of these with you during the coming weeks. This time around, meet the Sweet Water Gypsies, two serious pizzaiolas, Monica and Beth,…Read More…

Lately, I’ve been thinking about pizza as a form of self-expression. On a recent holiday shopping expedition, I found myself fascinated by what are called Fine Art Galleries in the mall. I’m sure you’ve seen them, places that sell the mass-produced work of a particular “artist” who seems to be capable of turning out thousands of paintings at an alarming rate, each new one eerily similar to the last. Well,…Read More…