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Description
Peter Reinhart is on a never-ending quest to find the best pizza in the world. This lifelong adventure has led him to working with the most inventive pizza restaurants, creating a critically acclaimed pizza webseries, judging pizzas at the International Pizza Expo, and writing three books on the subject. In Pizza Quest, he profiles the most exciting pizzaiolos working today and their signature pies, sharing over 35 tribute recipes that will give readers a taste of the best of what the pizza world has to offer. From classic New York Style to Detroit Style to Bar Pies, these pizza recipes will take you on a journey around the pizza world—a delicious travelogue that will kickstart your own pizza quest at home. Read more
Publisher : Andrews McMeel Publishing, LLC
Accessibility : Learn more
Publication date : September 26, 2025
Language : English
File size : 47.1 MB
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
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Top Amazon Reviews
Format: Paperback
We don't need more distractions! We have chores, duties. Home cooks have ample idea sources already, and don't need seductive, calculatedly luscious, photos of extreme comfort foods to get them thinking, fantasizing. . . as in Reinhart's latest cookbook, "Pizza Quest." Peter Reinhart is the dean of current US food writers on pizza (specifically, pizza styles that evolved in North America). He's had a career teaching professional bakers at Johnson & Wales in Rhode Island (the leading US culinary school), and a personal obsession with pizzas. Reinhart's now-classic cookbook "American Pie" (2010) was first recommended to me (for ancient pizza history, predating even Naples) by a local, European-born, Naples-licensed classic-pizza maker (AVPN license #426). It's a great one-volume treatment, with useful tips from vast experience. (Such as all-purpose US-style pizza sauces easily assembled, cold, from crushed tomatoes, common pantry spices, and balsamic or wine vinegar.) I also have his "Perfect Pan Pizza," about a style whose commercial renaissance in the US partly reflects Reinhart's own contributions to the craft. "Pizza Quest" appeared this year. I bought the paperback a week ago, set it aside. Picked it up "just for a moment" -- when I had pressing things to do! -- put it down two hours later. Time wasted; pizzamaking fantasies kindled (far more time now at risk!) This book surveys popular pizza cooks around the US for favorite unique creations, with recipes. And lascivious food photos! It's a contemporary counterpart to McNair's popular little book "Pizza" of 35 years ago, which both gave recipes for "modern" styles newly familiar in the US (like Chicago deep-dish; BBQ chicken with smoked Gouda and red-onion rings; goat cheese, sun-dried tomatoes, and roasted garlic), and showcased them with highly stylized photography. You've been warned.
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Reviewed in the United States on October 15, 2022 by Max W. Hauser
Format: Paperback
The book just arrived and I'm turning pages faster than my eyes can focus! Although new to Peter Reinhart, his reputation is solid in some of the pizza groups I belong to and his work comes highly recommended. One of the first things I noticed is that this book is not a doorstop. It's compact but seems to pack a lot of information both on pizza making and his philosophies. Out of the gate, you are presented with the 10 commandments of Pizza Quest. This sets a warm and inviting tone for what's in store. The book takes a 30,000-foot overview of what you need to make good pizza and right off the bat does a good job of explaining things like flours, specialty ingredients, and equipment. The images are great. Like a good pizza, they are well-balanced. A mix of magazine-worthy money shots and step-by-step directions that the home cook can relate to. Looking at the acknowledgments, Reinhart had over 40 contributors to this book which is why I suspect the portfolio of recipes, and pizza styles are so diverse. Having grown up on New Haven-style pizza, I do take issue with the Clams Casino Pizza because it's Portland-style. No offense to Brian Spangler of Apizza Scholls in Portland, OR for the recipe, but it's not the style I grew up with. However- it gives me the opportunity to make the pilgrimage to his restaurant and try it for myself. I purchased this book to learn more about the beloved food group which is pizza and so far am very happy with it. I will be putting it to use soon cooking in the Gozney Dome and hope to update with additional images when I test the concepts and recipes in this book.
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Reviewed in the United States on March 30, 2022 by Grilling Montana Grilling Montana
Format: Paperback
Love this book. It has a number of basic dough (sour dough included) and sauce recipes that are most helpful along with step by step instructions. Love the recipes for pizzas although it seems as if I’ll never find some of the ingredients. Once can only hope. Thank you for a wonderful book. It was a joy to read!
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Reviewed in the United States on May 8, 2022 by maria m. maria m.
Format: Paperback
I've been making pizza dough for years using many different recipes with _OK_ results. But some lacked flavor, others resisted forming into a nice circle, most had both issues. But my first attempt making this book's "Classic White Dough" was absolutely spectacular. I followed the instructions exactly and it was by far the easiest to work when the time came and had great flavor and texture. Not soggy, not crispy (except for the airy, outer crust which is supposed to be that way), with a great chew and nice blistering. I made 3 dough balls from the first batch, cooking one after the required resting time in the fridge and froze the other two balls to have later. See attached pics. I can hardly wait to try Reinhart's other dough recipes!
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Reviewed in the United States on May 26, 2022 by PCM PCM
He explains the different dough's and how they work. All of his pizza recipes are great and there are many in this book.
Reviewed in the United States on February 25, 2023 by James R Farrar
Peter Rinehardt is the author of the first bread book I ever owned, so I bought this. Good stuff.
Reviewed in the United States on July 14, 2022 by Sean Moore
Format: Paperback
If you are serious about pizza and the holy grail you need this.
Reviewed in the United States on September 26, 2022 by Michael B
Format: Paperback
Had some interesting ideas but most of the recipes had too many ingredients and ones that would fight each other. I am a long time Pizza maker and have a lot of experience with making good home made pizza but the one thing I learned is that with a few exceptions simplicity is best. Make a very good crust and use the right toppings, which means high quality toppings and you can achieve pizza that is much better than chain Pizzas and better than most local non-chain pizza that try to be better than average. These rules seem mostly ignored in this book but where not ignored in "American Pie".
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Reviewed in the United States on May 11, 2024 by Fred