Welcome to My Pizza Quest 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 http://peterreinhart.typepad.com
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 info@pizzaquest.com 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…..
Peter
Recent Articles by Peter Reinhart
- Arthur Bovino and Alfred Schulz and Their Pizza Pod Party
- What is The Art of Manliness? A Conversation with Brett McKay
- Jimmy Carbone Talks and Tastes Hard Ciders on Pizza Quest
- Mark Todd, “The Cheese Dude,” Is Back!
- “We the Pizza: Slangin’ Pies and Saving Lives” from Philly’s Down North Pizza
- Joel Kostman, The Locksmith Who Wrote An Underground Classic, “Keys to the City”
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You may want to consider professional writers, before the next video.
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?
thanks
Denny
Denny, I always use Saf
http://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz
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.