Peter Reinhart

Perfect Pizza at Home

Peter Reinhart
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5 Lessons
1  hrs 32  mins

Stretch your dough and your imagination as Peter guides you through each step of making a pizza. You’’ll make pizza sauces, consider cheese options and bake five types of dough in your conventional home oven. Impress Italian purists with a slice of your Sicilian-style homemade pies, cook creative flavor combinations for more adventurous palates and even provide gluten-free pizza lovers with mouth-watering meals.

Peter Reinhart

An internationally renowned expert on bread and baking, Peter Reinhart is an instructor at Johnson & Wales University and a TED Talks speaker. He’s the author of five bread-baking books, including “The Bread Baker's Apprentice,” which won both the James Beard and IACP Cookbook of the Year awards, as well as the International Gourmand Award for Best Baking Book in the World. Peter has spoken extensively on bread as a metaphor in the search for meaningfulness.

Peter Reinhart
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44 Responses to “Perfect Pizza at Home”

  3. Brenda Reynoso

    The way he explains almost makes me want to study culinary arts. How he calls the garnish dramatic, how it has to have flow, I’m sure he’s a great teacher, makes me love cooking even more.

    Reply
  4. Maria Whitcraft

    Great class. Is there a white sauce recipe that you would suggest?

    Reply
  5. juniata

    love your class!!! am wondering how would I make a calzone from the dough–would I use same ingredients and the pan pizza or the round thinner crust type?
    Thanks in advance
    Jana

    Reply
  7. Carolynn Abendroth

    Hi all. I’ve been making Peter’s pizza dough with great success for years. I’m so grateful for his easy style of teaching and wonderful content. Has anyone tried freezing dough? I believe that SOMEWHERE it was suggested that the dough would successfully freeze, thaw and bake. I’m wondering if anyone has done that, because mine has not worked very well after freezing. Suggestions? Thanks in advance!

    Reply
  8. wendy dioguardo

    i have been watching you for years and took your sourdough class … you are so informative and calming in your teaching … i was wondering if you have a great thin crust dough i have been searching for years

    Reply
    • Customer Service

      Hello Janice,

      Thank you for contacting us. I am sorry to hear that you are having issues with accessing your benefits. I have successfully tested the download link under the Bonus Materials tab and have included troubleshooting instructions below for you to try.

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  10. veronica sosa

    Hola,muy lindos los vídeos y el material, pero todo en inglés
    Tienen para descargar en español ?

    Reply
  11. Heather Walker

    Love this! I’ve had the pleasure of meeting Peter and his passion for pizza is inspiring! So excited to try out these recipes and techniques.

    Reply
  12. Barbara Brister

    I noticed the pizza stone was positioned about third level as opposed to the lowest level in the oven. I never liked the bottom level because the pizza crust burned.

    Reply
  13. JANA

    Hi I love your classes!!!!!! I would love to see more classes– hope you’ll do many more for Craftsy. I just did the pan pizza, and again its a huge hit with the family. The previous time was in another home within electric oven. Now I have propane gas oven working solely off of solar (electric ignition and fan) I live about 2096 ft elevation with all that being said, I need your take on when I baked my other pan pizza I have my oven set 550 I set the oven for about 12-15 minutes and I couldn’t believe it was just about done like that and I was only par-baking so when I did it again I thought I’m just gonna bake the whole pizza and maybe doing 20 25 minutes; it was getting done too soon so I turn the oven down but I couldn’t understand why it happened this way–any ideas as to why the difference in baking time and temp. When I did the pan pizza back in the other home in the electric ovens everything was exactly as you had said and/or demonstrated in class. Your feedback is greatly appreciated.

    Reply
  14. MrSteve

    Loved the course. Great teacher. However, in all but the gluten free pizza, they all looked under cooked to me.

    Reply
  15. Robbyn Fisher

    This was amazing! I can’t wait to show my family my new improved pizza. I have been doing so much wrong. So happy for these lessons.

    Reply
  16. Shri

    Hi, I am having problem with downloading the Bonus Material.
    I was thinking of becoming a member but if this is how it’s going to be with other classes too then, I’m reconsidering.

    Reply
    • Brady Simonson

      Hello Shri,

      Thank you for contacting us. I am sorry to hear that you are having issues with accessing your benefits. I have included troubleshooting instructions below for you to try.

      If you are using a mobile device, please delete your internet history. To clear your cache, please click the link below and select the appropriate browser:

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      Sincerely,

      Sarah
      Craftsy

      Reply
  17. Theresa

    Looks like paid subscribers have been asking for the materials for several months now. Do you plan to fix this issue? Also, it appears you cut his series shorter than was originally intended.

    Reply
  20. Yusuf Riza

    Hi I’m using my phone and I cannot seem to access the course material

    Reply
    • Customer Service

      Hello Yusuf,

      Thank you for contacting us. I am sorry that you are experiencing technical difficulties with: Bonus Material.

      We are aware of the issue and working on a resolution to get this resolved as quickly as possible. I apologize for the inconvenience.

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      Sincerely,

      Steve
      Craftsy

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  22. JANA

    hi love your classes great teacher you are!!! I am wondering can i make bread sticks with your pizza?

    Reply
  23. Diarmid Lucey

    Peter, I have the recipes from this class along with those from your books “American Pie” and “Perfect Pan Pizza.” I notice that the recipes vary slightly among the three sources – particularly in spicing quantities for sauces and oils – and wonder if you would comment and suggest which version(s) are best to try to start out with.

    Reply
  25. Saray Morales

    Hi! I really loved the course. Really easy to follow ant Mr. Reinhart was very good at explaining the steps. I hope I can post some picture soon.
    Thank you!

    Reply
    • Jennifer

      I have frozen pizza. When I am ready for it I bring it out of the freezer to thaw and then loosely wrap it in foil and slowly heat it up. Usually in a 350 degree oven. Be careful to not let the foil touch the cheese.

      Reply
  28. Kara

    Why can’t I access the ingredients/materials PDF for this class? The link isn’t working…

    Reply
    • Customer Service

      Hello Kara,

      I am sorry to hear that you are having issues with accessing your benefits. I have included troubleshooting instructions below for you to try.
      If you are using a mobile device, please delete your internet history. To clear your cache, please click the link below and select the appropriate browser:
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      If you are using a computer, please attempt a hard refresh of your browser by pressing and holding Ctrl + F5 on your keyboard.
      If you are on a Mac, please attempt a hard refresh of your browser by holding ⇧ Shift and click the Reload button. Or, hold down ⌘ Cmd and ⇧ Shift key and then press R.

      If you have any other questions, please email or contact Customer Service at 888-891-7203.

      Sincerely,

      Lindsay
      Craftsy  

      Reply
    • Adham

      Hi, i cannot download the course material, it says that the material is no longer available. I tried to access it from different browsers. Appreciate your help.

      Reply
      • Customer Service

        Hello Adham,

        Thank you for contacting us. I am sorry to hear that you are having issues with accessing your benefits. I have included troubleshooting instructions below for you to try.

        If you are using a mobile device, please delete your internet history. To clear your cache, please click the link below and select the appropriate browser:

        http://www.wikihow.com/Clear-Your-Browser's-Cache

        If you are using a computer, please attempt a hard refresh of your browser by pressing and holding Ctrl + F5 on your keyboard.

        If you are on a Mac, please attempt a hard refresh of your browser by holding ⇧ Shift and click the Reload button. Or, hold down ⌘ Cmd and ⇧ Shift key and then press R.

        If you have any other questions, please email or contact Customer Service at 888-891-7203.

        Sincerely,

        Lindsay
        Craftsy

        Reply
      • renee.adkins@gmail.com

        You can only access the course materials after you have logged in. Otherwise, the links will tell you the materials are gone.

        Reply
    • renee.adkins@gmail.com

      You can only access the course materials after you have logged in. Otherwise, the links will tell you the materials are gone.

      Reply
  29. B Patrick

    This was a fabulous class. I loved everything about it and am inspired to try the recipies. Thank you

    Reply
  30. Peter Psomas

    Wonderful presentation Peter, in RI they make a party pizza on sheet pans with just crust and sauce topped with fresh basil cut into bite size portions those were some wonderful party pizzas..

    Reply

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