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The Challenge Pizza, Final Selection

Written By Peter Reinhart
Thursday, 25 July 2013 Webisodes

In our previous webisode we made two different pizzas for Patrick Rue and his team and challenged them to create a beer inspired by one of them. In this segment, you will see the choice that Patrick and his head brewer Tyler made, as well as an interesting discussion on the thinking behind all the choices. The red pizza was made with spiced pork jowl (guanciale), local pistachios, Mimolette cheese, fresh local mozzarella (Gioa brand), and Bianco-DiNapoli tomato sauce. The white pizza was made with buratta cheese (Bel Gioioso brand), squash blossoms, preserved lemons, white anchovies (baccarones), then topped with arugula that had been dressed with olive oil. It was then garnished with fennel pollen salt. Both pizzas were made on a malted “Germainia” dough (Germania is a unique flour blend, from our friends at Central Milling, that includes pumpernickel flour).

I’ll let the video take it from here as we leave the Bruery team to create a beer inspired by their pizza choice. Next stop, Denver, and The Great American Beer Festival for what we are calling The Big Reveal. Enjoy!


b waks

Mimolette is FRENCH

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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