Peter's Blog

Hi Everyone, If you haven’t already registered for the wonderful Fermentology series created by NC State University, here’s the link for free registration as well as both the Zoom and Livestream info. The sessions are only 20 minutes long (like a TED Talk), and the weekly topics are outlined in this link: https://cals.ncsu.edu/applied-ecology/news/fermentology-mini-seminars/ . If you want to start a sourdough starter and join us for a special sensory session…Read More…

Note from Peter: I received the following letter from “B,” a serious home baker and pizza maker in which she raised some good questions about flour and commented on how important this baking activity has become for her and her family. I think many of you will relate to her story. With permission, here’s a portion of her letter (and, I encourage you all to write to me at Peter@pizzaquest.com…Read More…

Hey Everybody, If you see this today through Thursday, go to virtualpizzaparty.com  asap and join up.  It’s a three day “web-a-thon” featuring all sorts of pizza superstars doing interviews, demos, chat, you name it.  Chris Bianco is scheduled to appear at 5 PM today (Monday). When you go to the site it will give you the schedule of speakers and presenters. I’m scheduled to go on at 3 PM Eastern…Read More…

Hi Everyone, What can one say at a time like this? If you are reading this I hope it’s not just because you have (and not by choice) too much time on your hands. I wish it weren’t so. For me, as perhaps it’s been for you, it’s been a time of deepened reflection. I’d like to try to use my Peter’s Blog space during this and upcoming posts, to…Read More…

                  Some of you have seen my video presentation (or witnessed it live at last year’s Pizza Expo and also at the Atlantic City Pizza and Pasta Show East, in which I tell the story of Mama’s Pizzeria and Cheese Steaks, my childhood go-to place for the best pizza and cheese steaks in Philadelphia. For those who haven’t heard my talk, here…Read More…

Hi Again, I’m headed to Texas, beginning with a pan pizza class at the Central Market Cooking School in San Antonio on Tuesday (Jan. 21), followed by the Central Market schools in Austin, Houston, Fort Worth, and Dallas on the succeeding days. I think the classes are all sold out, though you can call the respective schools if you’re just hearing about it now — there could be a waiting…Read More…

Hi Everybody, Mea culpa yet again! It’s been a crazy busy time and I haven’t posted anything for the past month or so, but wanted to get the ball going again and update you about a few things. First, my upcoming Perfect Pan Pizza teaching tour in Texas at five Central Market Cooking Schools is coming up soon. Here are the dates and you can go to Central Market’s website…Read More…

Hi Again, Just a quick note to let you know I’ll be speaking at the Northeast Pizza & Pasta Show on Wednesday (opening talk at 10 AM), as well as moderating a panel with pizza masters John Arena and Brian Spangler on “Tinkering with Your Dough” on Thursday morning.  Also, on Wednesday afternoon, I’ll be on stage with the incredible Anthony Mangieri for an inspirational conversation on staying true to…Read More…

Hi Everybody, It’s been a crazy summer (on so many fronts), so I’ve had a hard time catching up and posting regularly. More is on its way, I promise, but for now I wanted to give you an update on some upcoming events and also to give you some links to four videos that will serve as my recap of the 2019 Johnson & Wales International Symposium on Bread. First,…Read More…

Hi All, We just completed our third annual International Symposium on Bread and the photographer dropped off the flash drive with all the photos today. So, I’ll be posting a recap and highlights in a few days, after I return from King Arthur Flour in Norwich, VT, where I’ll be teaching two days from the new Perfect Pan Pizza book. Just wanted to let you know to check back next…Read More…