Pizza Quest with Peter Reinhart

Things get back to normal this week now that we’ve reported on our whirlwind trip to Denver and are settling back in. Our usual schedule is: Tuesday: Peter’s Blog Wednesday: Instructional or Recipes Thursday: Webisode or other videos Friday: Guest Column We don’t always have something every week for each of these sections, and we’re putting together our content now for this week, so keep checking back to see what’s…Read More…

You’re going to love this one! Tony schools me on the art of dough tossing, both for function and for acrobatics. As those who have made my recipes know, my doughs tend to be too wet and fragile for tossing so I always use flour on the back of my hands, with my thumbs on the edges, to rotate it around. Tony’s dough, which is firmer and not sticky, was…Read More…

On Saturday morning I awoke with a deep sense of satisfaction and appreciation. “The Big Reveal” had gone about as perfectly as possible, albeit with a few mini-dramas such as “Will the dough show up in time?” or “Will I be arrested for taking my glass of Birra Basta outside the Beer Garden and onto the sidewalk?” Of course, as I mentioned in my previous posting, everything just fell into…Read More…

Reminder Note: The blog text is by Peter and the photos and captions are Brad’s. Enjoy! Yes, the pizza and the beer were each, individually, everything we had hoped for; unique, delicious, memorable, and even the difficult logistics were falling into place. The mobile wood-fired oven just barely fit into the small space at the curb by the stage door of the Summit Beer Garden, a polka music band was…Read More…

Note: Blog text by Peter Reinhart; Photos and captions by Brad English Okay, so we were already full of great Denver pizza from both Marco’s Coal-Fired Pizzeria, and also Brava Pizzeria della Strada. Now it was our turn to make pizza, out on the sidewalk of 19th St., by the stage door of The Summit Beer Garden, a music hall that was hosting number of bands and events in the…Read More…

In my last post I wrote of our visits to Brava Pizzeria Della Strada, and also to Marco’s Coal-Fired Pizzeria, both very near to where The Big Reveal took place. Even without the Big Reveal, though, the trip would have been successful because of these other two places. We were able to capture some great footage at both and will, eventually, be able to post it here as webisodes but,…Read More…

  We’d been building up to this moment for so long it seemed surreal when it actually all came together. It all started when a flash went off in Brad’s head a year ago while we were filming a segment with Kelly Whitaker in Boulder, at his Pizzeria Basta, and Alan Henkin, Kelly’s business partner and the beverage director at Basta, turned us on to some amazing beer from a…Read More…

Hi Everyone, Just got back from Denver, where we did, indeed, film the “Big Reveal” with Kelly Whitaker and Alan Henken (Pizzeria Basta), and Patrick Rue (The Bruery). It was a smashing success (yes, pun intended)! If you are just joining us for the first time, read about everything leading up to the climactic event in my previous Peter’s Blogs of the past few weeks.  I know I promised to…Read More…

Note from Peter: We welcome Michael Hanson back with another thought provoking and, maybe even, controversial guest column. I am very curious to hear what you think of his ideas; whether you understand his vision and if you agree or disagree with his world view. This is an open forum and we encourage dialogue with all of our readers. It’s okay to voice your opinion as long as it’s done…Read More…

Okay, this is the webisode many of you have been waiting for, where Tony Gemignani shows us all four of his ovens and also, as a bonus, explains the difference between the various types of Double Zero flour — it’s a whirlwind of information and I think you will want to watch it more than once and take notes. One of the joys we’ve had in traveling and meeting all…Read More…