Pizza Quest Globe

Peter’s Blog, August 8th — Alright, Controversy!!

Written By Peter Reinhart
Thursday, 09 August 2012 Peter's Blog

I’m packing and getting ready for the big book launch over the next two weeks in SF and the Bay Area, so will keep this short.  The schedule is listed below in my previous Peter’s Blog, if any of you can make it to any of the classes or book signings. There are still a few seats left for the classes but you’ll have to call the venues for more info.

But this week I think we’re going to have to address the controversy that emerged in the Comments section of my last posting, thanks to someone named Scott007 and a few other voices, including another Scott — Scott123. It’s actually kind of exciting — apparently, I’ve pissed a few people off and am not sure why but would sure like to find out what I did (if you aren’t up to speed, please check out the Comments thread in the recent Peter’s Blog — last time I checked there were 14 comments).  So, what I’d like to do is open up the discussion here on this posting, via a new Comments section, the one on this posting, and ask any and all of you to chime in.  If I’ve trashed NY pizza culture, as Scott123 accuses, or passed on misinformation about pizza methodology or dough science, let’s get it all on the table so we can clear it up.  Scott(s), how about getting specific and make your case — I hear that 123 is a well respected pizza authority so maybe I have something to learn from you. None of us have a monopoly on the whole truth and Pizza Quest was created to be a forum for the sharing of our mutual pizza journeys and celebration of artisanship. I’m open to learn from you but also would like to know the actual specifics of where you think I went wrong, rather than generalized attacks.  The only rule for this discussion is civility — I reserve the right to edit out ad hominum attacks, unnecessary language, and nasty language.  But differences of opinion — sure, I’m okay with that. So, for those who want to play along, go ahead and express yourselves — but let’s do it respectfully, please.

I won’t be posting another Peter’s Blog till I return at the end of the month, but will try to join in the Comments section from the road if my i-Pad and local WiFi will allow it. In the meantime, let’s get to the heart of it — we’re on a search for the truth (or, perhaps, truths). Let the discussion begin….




pizzablogger started a thread on about the evolution of pizza. His name is Kelly and he does know a lot about NY style pizzas too, from the past and present. I went along on his journey in the thread below, to know more about how pizzas have changed over the years. I also posted different thoughts and links on pizzablogger’s thread.,14920.0.html

I am one of the people that would like to preserve good NY style pizzas. I own a small pizza stand at our local farmer’s market and do try to make the best NY style pizza I am able to in the conditions I have to work with. Since the market where I have my small pizza stand isn’t air-conditioned it is a challenge to be able to produce the best NY style pizza I can. I try to use the best ingredients for my doughs, sauce and cheeses for my NY style pizzas. I am always on the journey of trying to learn more.


I have a younger daughter that lived in Brooklyn, NY for 15 years, before she decided to move back to our area. I tried many NY style pizzas while she lived in NY. I wish I now could compare how they taste to my NY style pizzas, but my memory might be jaded from the long time in between tasting those pies and now learning to make my own pizzas, with the great help and support I have gotten on


I really don’t know what has happened to NY style pizzas, but think the ways the world has changed has a lot to do with how NY style pizzas have changed. I really don’t think members of family stick together like they used to do many years ago. I think this also applies to how NY pizzerias run their businesses. Everything in this world seems to be running at a face pace and I guess that NY pizzerias and other ones in the US just don’t take the time and ingredients that is needed to produce the best pies they can.

I have been on tours in NY recently and really can’t say I tasted really good NY style pizzas.


I have tried all kinds of flours for NY style pizzas and do really like KASL and also bromated flours. I also have a friend that also bakes many NY style pizza in his home oven, WFO and a modified BBQ grill. I have also posted about his bakes on my blog. In my opinion, he makes the best NY style pizzas I have ever tasted.

I will post more later.


This is my pizza blog of my journey into different pizzas, if anyone is interested.

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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