Peter's Blog

I’m headed out soon for Austin, TX where my teaching tour of Texas begins (see my previous Peter’s Blog for dates and cities). Not sure if there are still spaces available, so call the store near you if you want to attend.  In the meantime, till I get back, I wanted to share this e-mail from Pizza Quest follower, David Maxwell, in response to my WFO 4-minute rib eye steak…Read More…

Welcome to 2013! As we start a new year and also begin our third year here on Pizza Quest, I wanted to give you all a quick glimpse of what’s coming up. But first, a hearty thank you to all our contributors, partners, and supporters. This is  especially so for Forno Bravo, who partnered with us from Day One in creating this site and continues supporting us in so many…Read More…

I’ll be back in a day or so with the steps for making that amazing 4-minute rib eye in a wood fired oven (as promised), but wanted to get this up asap to let you know that Craftsy just opened their final sale of the year on all courses, including mine on Artisan Bread, but it ends Monday night, so it’s just a two day affair.  The pizza course that…Read More…

I  just got back from Denver where I had the great joy and privilege to film a mini pizza course for Craftsy called, “Perfect Pizza at Home.”  As I mentioned in a previous post, this is going to be offered in January, by Craftsy, to the world for free!! (My bread course, on the other hand, sells for $39.95 — or $19.95 if you sign up via the special link…Read More…

Here it is, Thanksgiving week, which means everything will feel like one long weekend till Chanukah and Christmas. Scary how fast that time goes.  But, to help you enjoy the time, we’ll post a few new pieces including the next installment in our Basta webisode series, which I hope to post on Thanksgiving Day.  Also, we’ll soon be posting the next installment in John Arena’s series on what it takes…Read More…

Just a few quick notes this week: –We’ve had some great response to John Arena’s new series on what it takes to open your own pizza restaurant. A very valid question has been raised: how can he tell us to get fast while he (and Brad English, our intrepid pizza quester) also extoll the virtues of super slow pizzaiolo Dom DeMarco of Brooklyn (see Brad’s recent journey, further down the…Read More…

Here’s the first question that came, from Doc.Dough. He must be a doc, for sure, as it takes a little study to understand the question — but I’ll take a stab at it and then all of you can chime in with comments. Over on TFL I see lots of people slavishly following very exacting instructions without understanding what the instructions are intended to convey. Perhaps Peter could attempt to…Read More…

Two quick things: The home page here is getting kind of long so I will soon be trimming it and sending some of the older pieces into their respective archives, which you are always welcome to open with the buttons at the top of the page. I’ll also be shortening some of them with a “continue reading” tag at the end. But util I do that, for those of you…Read More…

In my recent Peter’s Blogs we received a number great comments, including an offer to engage in some dialogue on dough methodology from Scott123. Rather than answer his first question in a Comment box in the previous post, I thought it might be best to make it the topic of a new Peter’s Blog, and we can keep all the comments related to this question here, and deal with subsequent…Read More…

Hard to believe that it’s already September — how did that happen? Meanwhile, Charlotte is gearing up for the big convention this week and everyone is wondering what life will be like after it’s over. We’ll know soon enough. But first, before I forget, I need to let you know that there are still places available for the Gluten-Free, Sugar-Free class coming up on Wed., September 12th at the Western…Read More…