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This Week on Pizza Quest

Written By Peter Reinhart
Sunday, 20 November 2011 Pizza Quest Info

We’re taking a Thanksgiving break this week, questing for the perfect turkey, mashed potatoes, stuffing, and cranberry sauce.  I will, however, be doing some test baking this week with sprouted wheat flour crusts for the new pizza cafe project we’re opening here in Charlotte soon, so it won’t be a totally pizza free week. More on that in upcoming weeks.

Meanwhile, this would be a great time for newcomers to the site to look back over the great archive of webisodes, guest columns, recipes, and instructional videos in each of the sections.  We’ll be back with all new content next week as we approach (hard to believe) our first anniversary next month. We’re still editing all the footage we’ve been teasing you with these past few months — the pizza-beer challenge (Birra Basta), the tomato harvest, Peppe Miele at Antica Pizzeria, and much more.  Lots to come but, for now, all of us at Pizza Quest wish you a joyous Thanksgiving and we give you our heartfelt thanks for joining us on the quest. May your pizzas (and turkeys) all be perfect!

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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