Peter's Blog

Hi Everyone, We have a new webisode ready to post, featuring Peppe Miele, the founder of Antica Pizzeria in Los Angeles and now the culinary director for MidiCi Pizzeria, a new Napoletana pizza concept. We’ve run into some technical problems loading it to this new Pizza Quest platform but should have that worked out soon. So, if you logged on today expecting to see the webisode, so sorry, but it…Read More…

Hi Again, We’re starting to get things rolling here, with plans to post a whole new series of video webisodes, beginning Sept. 1st (the first series featuring an interview with Peppe Miele, the king of the VPN — Vera Pizza Napoletana), and regular posts from me, Brad, and our guest columnists. In the meantime, here’s a link to a fun and inspirational interview with Noel Brohner, a self-taught, one-time home…Read More…

I just received this article from Bake Magazine, based on a post from The Daily Meal newsletter, listing their top 101 pizzas in the USA.  As I read through it I was pleased to see how many of these pizzas I have personally tasted (about half — wow, I forgot how much pizza I’ve had over the years and how many places I’ve visited) and also thought of a few…Read More…

I’m back!  We’ve been getting up to speed on this new Pizza Quest platform, learning how to navigate it and post new articles, videos, photos and such. So, little by little, we’re getting there and should soon be posting on a more regular basis. In the meantime, I just wanted to let you know that Wikipedia just posted an article/biography about me, so check it out.  I know that there…Read More…

Hi everyone. I’ve been promising that a new PizzaQuest platform is coming and now, here at last, we’ve launched, thanks to all our friends and partners at Forno Bravo (check out their new site as well at www.fornobravo.com ). We’re still tweaking things and I’m headed out for some travels, including the wonderful Kneading Conference in Skowhegan Maine (where this year I am the Keynote Speaker, check out www.kneadingconference.com for…Read More…

Hi Everyone, Still a few seats left for this Saturday’s class, “The Bread Revolution,” on unique breads made with sprouted flour, at Southern Season Cooking School in Richmond, VA (June 20th — their website says Friday the 19th but that is incorrect).  Also, the same class will be offered in their cooking school in Charleston, SC on Saturday, June 27th.  To register, go to www.southernseason.com and navigate to the appropriate…Read More…

Hi Everyone, We’re getting closer and closer to relaunching the site with more videos and recipes, but are still in the final tweak stage. In the meantime, I just want to keep you updated on developments as they come up. I’m getting ready to go out on the road again during June to teach and would love to have you attend if I’m in your area. I’ll be doing a…Read More…

Hi Everyone, Thank you so much for continuing to log in during this time of transition for us. Here are a few pieces of good news: –The new web platform is now under construction and we should have it up and running soon. Our partners at Forno Bravo are working really hard to make this happen, so thank you to everyone there. In the meantime, we’ll keep posting as we…Read More…

Hi Everyone, I’ll be in Chicago for the next few days to attend the Baking Tech Conference and also, to speak to the Culinary Historians of Chicago on Saturday, Feb. 28th. The talk is open to the public and will begin at 10 AM at Kendall College. I’ll be speaking about my new book on sprouted flour, “Bread Revolution,” and demonstrating how to mix dough using sprouted wheat flour. We’ll…Read More…

Hi All. Just got a great review on my new book, “Bread Revolution” at the following site: http://www.thekitchn.com/bread-revolution-by-peter-reinhart-cookbook-review-214550 Looks like a great site for lots of good recipes and commentary, so I’m just passing it on and, thanks to the folks at TheKitchn.com for their kind words. Best, Peter