Pizza Quest
Peter Reinhart
Class Preview
- In-depth Instruction; over 81 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Tony's Pizza Napoletana
12:12
Peter travels to California to visit World Pizza Cup champion Tony Gemignani. Together they head to tomato country in Stanislaus County to see where America's best tomatoes are grown.
Pizzeria Delfina
14:23
San Francisco is often referred to as the most important food city in America. Here, Peter drops in on a couple of places that are "setting the table" for the rest of the country: Pizzeria Delfina and Tartine, where America's best loaf of bread in reportedly baked.
Cass House Cayucos
10:48
Peter and his team visit the Cass House in Cayucos, California, where they meet talented local chef Jensen Lorenzen and his wife, Grace. Peter joins Jensen in creating new coastal-inspired pizzas in his wood-fired oven. And they can't resist the area's best fish tacos and smoked fish, which they use to build a smoked fish pizza.
Basta & The Bruery
14:05
Peter journeys to Basta restaurant in Boulder, Colorado, to meet chef Kelly Whitaker. Kelly is challenged to develop a pizza centered on BelGioioso Fontina cheese. Afterwards, they travel to The Bruery in Orange County, California, and ask the team there to develop a beer that complements their pizzas. The reveal and judgment come at the Great American Beef Festival in Denver.
Pizzeria Mozza
11:03
Pizza has taken a leading role in Hollywood, especially at Nancy Silverton and Mario Batali's Pizzeria Mozza. Take a look inside Nancy's creative process as you follow her pies from La Brea Bakery, where the dough is made, to the pizzaiolos who show us some of their techniques.
Una Pizza Napoletana
11:41
Peter returns to San Francisco to visit Anthony Mangieri at his pizzeria, Una Pizza Napoletana. Anthony is a minimalist — a pizza purist, you could say — who specializes in the Neapolitan style. Find out when motivates him to craft the perfect pizza.
Bonus: Forno Bravo’s Wood-Fired Oven Expo
6:35
Peter attends the International Pizza Expo Demo to visit his friends from Forno Bravo, a leading wood-fired oven manufacturer. Then, while cooking up delicious pies in the Santa Barbara wine country, he explores early cooking methods, and the importance of cooking and sharing food around a communal hearth.
What is it that separates good pizza from great pizza? Find out as you journey into the heart of this popular food with Peter Reinhart, a world-class expert on artisan bread baking and pizza making. In this seven-part series, we travel the California coast — stopping in Colorado — in the pursuit of perfect pizza and the fascinating people who make it. Each episode centers on artisan techniques and recipes, from the traditional Italian to gourmet spins using local ingredients, and explores the powerful emotions that pizza gives rise to (pun intended).
You might also be interested in our class Perfect Pizza at Home
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.
Bonus materials available after purchase