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Welcome to My Pizza Quest Blog

Written By Peter Reinhart
Saturday, 11 December 2010 Peter's Blog

Hi Again,

This is the place where I’ll be posting some commentary and thoughts of my own, separate from the webisodes and instructional sections. It is also a way for you to link over to my personal blog, where I write about all sorts of things not related to Pizza Quest. That site is at

But on this Pizza Quest blog I’ll share things related to our search for the perfect pizza and also any other thoughts that relate to the themes of Pizza Quest: artisanship, the search for quality and meaning, and various aspects of self-discovery through the metaphor of pizza.

For now, I want to refer you over to another section of the site called Guest Columns. I wrote the first column, but in the future I will serve as the editor for that section, featuring some hand-picked contributors that all speak to the question, “This is what I’ve been thinking about lately.”¬†You’ll see more details when you click over to that section, and I invite you to respond to the essays with thoughts of your own–we’d love to get a conversation going with our Pizza Quest friends and members. ¬†Membership is the key if you want to join the conversation, but it’s easy and it’s free and we promise not to do anything with your name, like sharing it with other sites. It’s just a way for us to know who’s “on the bus” with us. We hope to post a new guest column every week, or as often as we can.One final note before I sign off on this opening post: please explore the site and visit all the sections. We’re just getting started and Pizza Quest will grow as we go. Your suggestions are always welcome; our e-address is and we’ll have the right person get back to you if you have questions or suggestions. The instructional section will grow over time to include a lot recipes and techniques, not just from me but from the experts we feature in the webisodes and, of course, there will be room for you to share your own tricks and tips. This will be an ever evolving process, so be patient with us as we grown the site. We have a lot of other ideas for the site but want to bring it along slowly and organically.

I look forward to interacting with you and seeing where this journey leads us. Onward…..




You may want to consider professional writers, before the next video.

Denny Webb

Peter I noticed in your country style dough you use instant yeast…what brand is it?? also a lot of yeast requires 120 to 130 degree water temp to mix with your yeast yet you call for room temp or 65′ water to add to the dry mix…Am i missing something?



Denny, I always use Saf

Dianne Palmer

Dear Peter Reinhart,
Firstly, thank you so much for what you have contributed to the world of bread. I have been with you for a long time.
Secondly, forgive me for asking this question on this thread (I do have your Bread Revolution … still working through it). But I have a question which I am hoping you can answer. I am now going to open a small bakery. My question is this. I make all my breads by hand using the S&F. I am more than happy to buy a mixer – however, would like to know more of what it would achieve. I have often thought the S&F method produces a tastier bread (given that no oxidation can occur through mixing). What are your thoughts on this?
Thanking you.

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Pizza Quest Info


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