Pizza Quest with Peter Reinhart

I’m finally back from two exciting adventures and hope to start a new series of postings, reporting from the new frontier of sprouted grain. This is just a brief one, which I will follow over the next few weeks with photos and more details. As mentioned in my last Peter’s Blog, I spent a week shooting the photos for my new book, The Bread Revolution. We did this at Central…Read More…

I was shooting a scene for a commercial recently on a sidewalk in Beverly Hills.  Between set ups, I wandered into a juice bar and found a little jar of spicy Mediterranean pistachios sitting on the counter.  I bought them as a snack, but as soon as I tasted them, I thought “Pizza”!  These would make a great option for a pepperoni-like vegetarian pizza.  Pistachios add a nice crunch that…Read More…

Happy New Year! This is my first belated post in this calendar year we’ve now entered. 2014!  It can be a wonderful thing to start into a new year.  There are all of our hopes and dreams before us. Yet it’s also bittersweet because we are leaving behind yet another moment of our lives, or a measure of time. Time seems to move faster and faster as we get older….Read More…

Hi Everyone, It’s been a busy time for all of us here at Pizza Quest so I wanted to fill you in on what I’ve been up to and what will be coming in the next few months. I’ve been working on the final stages of my new book for Ten Speed Press, all about coming developments in the world of bread and flour, and will be soon shooting the…Read More…

I haven’t been to Atlanta, where my brother lives, for quite awhile.  But, I just got word that Roberto Caporuscio is opening a new Don Antonio by Starita there.  I have been lucky enough to meet Roberto and even luckier to have eaten a number of his pizzas in NYC!  I think I now have a new excuse to go visit my family in Atlanta. I thought I would spread…Read More…

Yes, another year has flown by, full of adventures, trials and tribulations, and, of course, great pizza! Brad and I will back with new postings throughout the coming year and plan to keep this journey alive (the quest never ends…). I have no photos to share with you today, as we approach the dropping of the big ball in a few hours, just a few year end thoughts and thanks….Read More…

My father-in-law is a hunter and I’m lucky enough that on our last trip up to his place for Thanksgiving he sent me home with some “fresh” Spicy Italian Venison Sausage he and a friend made up after a recently successful hunt. When I got home I started thinking about how to use some of the sausage to make some pizza. I wanted to make something that sort of celebrated…Read More…

“Lions Tigers and Bears!” Oh my, this turned out to be a great pizza!  Take a walk with me down the wood fire brick road. I had some Brussels sprouts sitting in a bowl on the counter that we hadn’t gotten around to cooking and I figured I better do something with them before I had to send them on their way.  I pulled a dough from the freezer and…Read More…

I just wanted to wish everyone a Happy Thanksgiving from all of us here at Pizza Quest. I just had another round of left-overs for lunch.  We did our Thanksgiving up north with our in-laws on Wednesday because we had to be back in town this weekend for our daughter’s Softball Tournament.  It turns out that the rains came and today’s games were cancelled.  So, instead of being out in…Read More…

I’ve made a number of pizzas over the years with seafood.  I like the uniqueness of how seafood blends and stands out as a topping on a pizza. When you do it right, shrimps on a pizza literally snap when you bite them, and that’s a good thing!  Clams are right at home on a pizza.  After all, what do you do when eating steamers?  You sop up the sauce…Read More…