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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 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

Comments

David Patterson

Hey Peter, great idea to search for the best pizza recipes. I love this basic dough from our master chef show in Australia.
http://www.masterchef.com.au/basic-pizza-dough.htm

it also makes a yummy flat bread as a starter.
thanks

Gene Schwimmer

A friend and I are planning to open a pizzeria. I am trying your classic pizza dough recipe with the stretches-and-folds, but I’m wondering: Would this method work for pizzeria-size recipes – 50 lb. bag of flour, all at once? It seems that the stretch-and-fold part would be unduly cumbersome with such a large (almost 90 lbs.!) lump of dough. Could you adapt the recipe for a 50 lb. bag of flour – either an all-mixer technique or perhaps a Jim-Lahey-type no-knead method? Thanks.

Pixie Sevilla

Hi chef! This is pixie Sevilla. I was your student in CCA more than 10 years ago. I am writing you from the Philippines. Last night, I got the chance to look at my pictures during school and saw you and wondered how you were doing. Are you still in California? It would be great to be able to meet up with you after so long. I am scheduled in California in march. I am a pastry chef instructor now in Manila. I hope to be able to meet up with you and to hear from you soon.

Alicia R. Ambler

Looking forward to keeping up with you online again!
You must visit Lincoln Wine Bar in Mt. Vernon, Iowa. They had an oven built in Italy and great pizza. http://foodisimportant.com/about-the-lincoln-wine-bar/

Abhjeet

hi I like your Pizza Quest blog thank you for sharing
Best Regards
Abhjeet
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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 Amazon.com