Wow, what a response thread we’ve had to the “Peter is an idiot” quote from Scott123. There are about 100 comments in the thread, but mostly from about five people who needed consecutive posts to contain their thoughts. Thank you all for great, thought provoking comments. And thank you Scott123 for your full explanation (and for backing off the “idiot” line — I totally get where you’re coming from and love your passion and expect that you and I will become great friends when we can spend some time over a slice). Thank you also to Pappy, Tony, and Norma, as well as those others who jumped in to either defend my honor or add insight to the debate. There might be TMI for some of our readers regarding the fermentation and bromate issues but for those of us who live and breathe the subject all I can say is, Wow! I learned some new things from all of this and I am so glad we could provide a forum to get it all out there.
I’m still on the road for the launch of the new book but I do plan to address some of the important points brought up by everyone, but not till I get home next week. However while I think of it, Scott is absolutely correct that 14 oz. of water is crazy — maybe I was thinking of tomato paste and not tomato purée. But I haven’t been able to get my hands on a copy of “American Pie” while out here on the road so I still need to look at what I wrote and why. Scott brought up so many good points that I feel I owe him a proper response when I land, so give me some time. But, the short answer to his critiques is that Pizza Quest came into existence partially to keep the story I began in “American Pie” going, including to go deep as well as broad (that book was, of necessity, more broad than deep and thus vulnerable to the justifiable critiques that are now coming to the fore). I feel that this discussion is providing that missing depth and hope we can all continue to keep digging.
So, since 100 comments is a lot to ask everyone to follow, let’s start a new thread right here for anyone who wants to still jump in. Meanwhile, I have to get back to the tour and will return here as soon as I can. Thank you all for your intense passion — I love it!!!
Recent Articles by Peter Reinhart
- Look for me in Atlantic City Sept. 25 and 26
- Webisode, Part Two: The Bacon and Egg Pizza
- New Webisode: Peter’s Neapolitan Pizza Dough turned into a Bacon and Egg Pizza, Part One
- Upcoming classes and events, and Bread Symposium Highlight reels
- New Webisode: Anthony Mangieri, part 6
- Bread Symposium recap coming soon
Pizza Quest Info
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.
...and other books by Peter Reinhart, available on Amazon.com