Pizza Quest with Peter Reinhart

I’ll be writing a few words, below, about beer and dough but first, let’s return to Brad English’s ongoing story about the evolution of the collaboration between Pizzeria Basta, The Bruery, and Pizza Quest. When we left him last week, Brad was telling us all about his tour of The Bruery and what happened when he issued the “challenge.”  Let’s pick it up from there…. A Pizza Pairing – Part…Read More…

In our never ending search to celebrate true pizza artisans and artisanship we’re very excited to announce that on Thursday,  Sept. 1st., we begin our newest webisode series, this time featuring World Champion Pizzaiolo Tony Gemignani, owner of Tony’s Pizza Napolatana in San Francisco.  Tony is already well known to many pizza fans as the amazing, many times World Champion acrobatic dough spinning master, featured often on The Tonight Show,…Read More…

Note from Brad: Ever since reading Peter’s “American Pie:  My Search for the Perfect Pizza” I have been trying to get myself to Phoenix, Arizona to experience what Chris Bianco is capable of doing with our favorite food — pizza!  I have to admit, this may have become more and more of an obsession as we developed Pizza Quest.  I will also admit that my obsession may have, just a…Read More…

In our never ending search to celebrate true pizza artisans and artisanship we’re very excited to announce that next week, on Sept. 1st., we begin our newest webisode series, this time featuring World Champion Pizzaiolo Tony Gemignani, owner of Tony’s Pizza Napolatana in San Francisco.  Tony is already well known to many as the amazing, many times World Champion acrobatic dough tossing master, featured often on The Tonight Show, Letterman,…Read More…

It’s still summertime and, in Redondo Beach, CA, we are having one of the best summers I can remember.  We very typically have a marine layer of fog that covers our beaches for most of the day until it finally burns off after the relentless sun does it’s job better than the Pacific is doing it’s job of sending the fog our way.  But not this summer.  It has been…Read More…

Last week we gave you some back ground on the upcoming series we are still filming that pairs pizza and beer in a whole new way. I also wrote a bit about the parallels between beer and pizza, especially in terms of fermentation, so I don’t want to repeat all that here (you can read it all in last week’s Peter’s Blog). So, let’s jump back into Brad’s story, the…Read More…

As summer begins to wane and autumn slowly fades in through the falling and changing leaves (for me, summer seems to end when August ends, not on Sept. 21s), here at Pizza Quest we find ourselves in transition too, moving from the Central Coast of California up to San Francisco to visit with Tony Gemignani, for a whole new adventure and series of webisodes featuring this world champion pizzaiolo. On…Read More…

Note from Peter: Cary and Lillian Steiner are friends of mine from New York who have their own wonderful pizza blog called Passion-4-Pizza (you can link to their site through our Sites We Like section). In fact, the photo of me used on all my postings was taken by Cary when he and  Lillian brought me to Umberto’s in New Hyde Park to experience my first “Grandma’s Pizza.” It was…Read More…

You are about to see a big ol’ wedge of moist carroty goodness, the carrot cake from Morro Bay’s Taco Temple, made by their pastry queen, Donelle Pollard. This is a short little dessert of a video, a fun, happy transition piece between our visit to California’s Central Coast and our upcoming series in San Francisco with Tony Gemignani (which begins on September 1st). As I say on the video,…Read More…

So, I had some Bel Gioioso Creamy Gorgonzola cheese in the fridge.  I wanted to make some pizzas. What came to mind was my friend’s grandfather.  I don’t know why, but often, when I cook it seems distant memories come flooding back to me. My friend Brian had introduced me to his Nono (Grandfather) while we were back in college. As I sat there contemplating this Creamy-Gorg pizza, I got…Read More…