Dear Followers of Pizza Quest, First, Merry Christmas and happy holidays to all!  For those still looking for a last minute special Christmas or New Year’s gift, the folks at Pizza University are offering a 10% discount on all 2024 classes (the offer expires on Dec. 31). This includes the three-day class I’ll be teaching with Scott Wiener on May 13-15, 2024 based on my book, Pizza Quest. If you head over to the Pizza University website you’ll also see a gift box offer that includes a $300 discount plus a promo code to sign up for any 2024 3-day course for free, as well as a Pizza Universi ..read more

Welcome back to Pizza Quest! In this episode, Peter talks with Kyle Ahlgren, the producer/director of the Artisan Baking Center (ABC) Online streaming classes. A year ago, Peter and Kyle collaborated at the Artisan Baking Center, the educational component of Central Milling, in Petaluma, CA, where they video recorded a pizza course based on Peter’s most recent book, Pizza Quest. The book is a direct result of the many interviews we’ve done here on the Pizza Quest podcast and video series with some of the world’s finest pizzaioli, 30 of whom who contributed their signature pizzas (and photos) f ..read more

Welcome back to Pizza Quest!         Chef Roy Elam learned how to cook in the cornfields along the borderland between St. Louis and Illinois, and then paid his culinary dues with some of the country’s finest natural foods chefs. But when he decided to open a plant-based restaurant of his own, dedicated to his mom, Donna Jean, Southern California was the logical place to do it. First in San Diego (2017) and, more recently in LA, Donna Jean is drawing big, happy crowds at both locations with its all natural, super inventive vegan cuisine and plant-based cheeses, including piz ..read more

Welcome back to Pizza Quest! There is no question that Ooni Ovens have taken the world by storm, even eclipsing their worthy competitor RoccBox, which had a nice head start. How have they done it? Fortunately, we have Scott Deley with us, who just published a book called, The Ooni Pizza Project. The book is loaded with inspiring recipes created by Scott (but inspired by his many pizza heroes), who has been on his own personal pizza quest for quite awhile, and is now an official Ooni Brand Ambassador, posting regularly on social media and helping to establish Ooni as a brand to reckon with ..read more

Hi Folks, Here’s the link to my upcoming Pizza Brunch and book signing on Sept. 10, at Peyton Smith’s wonderful Mission Pizza Napoletana in Winston Salem (listen to the recent audio Pizza Quest podcast of our conversation here).  I hope to see some of you there. https://www.exploretock.com/missionpizzanapoletana/event/431227/pizza-quest-brunch-with-peter-reinhart The post Special Pizza Brunch in Winston Salem appeared first on Pizza Quest with Peter Reinhart ..read more

Welcome back to Pizza Quest! This episode features a conversation with Chef John Ash, who for the past 40 years has been known in Sonoma and Napa as the Godfather of Wine Country Cuisine. His restaurant, John Ash & Company, helped to define that regional aspect of what later became known as California Cuisine back in the 1980’s and 1990’s. He, along with chefs like Alice Waters, Jeremiah Tower, Joyce Goldstein, and Michael McCarty changed the way people cooked and ate across the entire country. Chef Ash has also written a number of award winning books, including the 1996 IACP Cookbook of t ..read more

Hi Everybody, Eidref Laxa, of the What’s Good Dough podcast, is offering a special 35% discount in collaboration with Central Milling’s Artisan Baking Center, for this pizza class we produced last year at Central Milling.  Note the discount code  (GOODDOUGH ) and follow the link for more details.  Feel free to share this info with your own social networks and write to me at peter@pizzaquest.com if you have any questions. (Note also, that Central Milling offers a number of other terrific video classes on breads and pastries, so check out their full catalog). Thanks, Eidref a ..read more

Hi Everybody, Here’s a link to the sign-up page for my Summer Pizza Party class, hosted by the Milk Street Cooking School. The tickets are inexpensive ($29.95) PLUS, there’s a 15% discount for readers of this blog if you type in PIZZAPARTY in the code box when you check out. https://www.eventbrite.com/e/summer-pizza-party-with-peter-reinhart-tickets-596913162337  The date is Tuesday, May 23 at 6 PM Eastern. The class runs for an hour and 15 minutes, and all the details are on the landing page, so I hope some of you will be able to join me then. We’ll be making two pizzas from my recent bo ..read more

Hi Everyone, After a three year hiatus, it’s back!!!! Here’s a link for this year’s Asheville Bread Festival, where I’ll be leading a panel on the Farmer/Miller/Baker collaboration, featuring Glenn Roberts of Anson Mills, Douglas Rose of Team Rose Breads, and Jon McDonald of Weaver Street Market in Chapel Hill. There will be workshops, the ever-popular baker’s showcase, mill tours, presentations, and all sorts of other cool stuff throughout the day at the New Belgium Brewery. Truly one of the highlights of the bread community’s year.  https://www.ashevillebreadfestival.com  Hope to s ..read more

Hi Everyone, I’m excited let you know that I’ve teamed up with Forno Bravo and Artisan Baking Center Online to offer you a great deal on my Pizza Quest video class! For a limited time,* get 30% OFF with coupon code: BRAVO30. Plus, 3 lucky students** will receive a signed copy of my book, Pizza Quest: My Never-Ending Search for the Perfect Pizza. CLICK HERE to learn more and sign up today! ABC Online is an online extension of the state-of-the-art baking R+D and culinary education facility run by Central Milling in Petaluma, CA, and features classes on artisan breads, pastr ..read more