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At a glance
- Condition
- New
- Publisher
- Andrews McMeel Publishing, LLC
- Accessibility
- Learn more
- Publication date
- March 29, 2022
- Language
- English
- File size
- 47.1 MB
- Screen Reader
- Supported
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
Specs 9
| Publisher | Andrews McMeel Publishing, LLC |
|---|---|
| Accessibility | Learn more |
| Publication date | March 29, 2022 |
| Language | English |
| File size | 47.1 MB |
| Screen Reader | Supported |
| Enhanced typesetting | Enabled |
| X-Ray | Enabled |
| Word Wise | Enabled |
No specs match.
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Top Amazon Reviews
Very craveable pizza recipes & beautiful color photos; best to use Baking steels, as explained here
Format: Paperback
I almost did not buy Reinhart's Pizza Quest book -- though I own and love Reinhart's book, Perfect Pan Pizza -- because some reviewers here were negative about the recipes, stating they would never eat the pizzas shown here, but I am happy I did not listen to them and bought the book so I could judge for myself. First off, the quality of the color photos was beyond expectation, as were the many different types of pizzas: quite a broad range of styles and toppings. I would say that for Flammkuchen (Tarte Flambe), one should also order a German book, such as Flammkuchen, Quiches & Tartes: Heiß begehrte Köstlichkeiten aus dem Ofen German Edition by Felix Weber (which has wonderful color photos for each recipe; I've posted an Amazon review for that book you can refer to with photos), AND, Flammkuchen & Co: Knusprig, herzhaft und französisch inspiriert – Klassiker aus dem Ofen und frisch belegt (German Edition) German Edition by Johanna Amicella (which has NO color photos, but has over 50 recipes of both savory and sweet Flammkuchen/Tarte Flambe). Because one can now "drag and paste" text from a published document into "Google Translator" -- a new function that was recently added -- you don't need to know German to use the recipes in those two German books. Now back to Reinhart's Pizza Quest: outstanding recipes of very craveable pizzas. If you want only basic pizzas, there are other wonderful books out there. But the whole point of this book was to go BEYOND the trite, hackneyed, everyone-has-done-it pizza recipes and to try something new. So, that's why I can't understand anything but a 5-star (or at worse, 4-star) rating existing for this very lovely book. Though a paperback, the cover is one of those "hard" paperbacks with a sturdy "flat" spine that is very easy-to-open and keep open, and hence is durable, not flimsy. I love all the information on making many different kinds of pizza dough, and the three-part division into (1) round pies; (2) Square and other pan pies; and (3) Foccacia, Roman, Stuffed, and Speciality Pies [esp. the 2 Flammkuchen/Tarte Flambe recipes: one savory, one sweet] Incidentally, for home bakers who own electric ovens, these pizzas and Flammkuchen/Tarte Flambe, etc. are best cooked on a baking steel and my highest recommendation is for the Original baking steel and/or the Modernist Cusine Special Edition (MCSE) baking steel by Andris Lagsdin, the person who created the very first baking steel (imitators call them "pizza steels") in 2012 and produces, in my view, the very best baking ("pizza") steels. Why cook these Flammkuchen on baking steels, you ask? Because even though my electric oven has a maximum heat of 500 degrees Fahrenheit, for example, my MCSE baking steel heats up to 545.4 degrees Fahrenheith (F.) on the lowest oven rack for 5-minutes of ConvecBake primary baking of the pizza -- note: this 545.5 degrees F. is almost the 600 degrees Richer, author of The Joy of Pizza, states is the lowest possible temperature he recommends that mirrors a wood fire oven used by professionals. So even my lowly 500 degree electric oven can get you a 545.4 degree MCSE baking steel preheat that is only 49.6 degrees away from Richer's lowest ideal wood-fired oven performance. And if your oven is a 550-degree electric oven, you've got yourself 600 degrees on the MCSE baking steel. Incidentally, my Original baking steel, which I place on the top/highest oven rack for 1.5-minutes of "broil" heat to "finish"/"brown" a pizza after its initial 5-minutes of ConvecBake on the lowest oven rack on the MCSE baking steel, heats up to 520 degrees on the uppermost oven rack position, but would also probably heat hotter if I positioned it on the bottom rack (if you only bought the Original baking steel), which is where I position the MCSE baking steel. Just to give you an idea of how even a very thin tarte flambe would bake on a baking steel, I'm sharing with you a photo of my latest pizza bake, only my 8th pizza bake (and other thin pizzas I've baked), of a Neapolitan style pizza, which shares a "thin crust" aspect -- but not as thin -- found in the Flammkuchen recipes books I've recommended above as an adjunct to Pizza Quest's nice introduction of 2 Tarte Flambe/Flammkuchen recipes. Please note that I recommend a 2-baking steel setup -- as shown in my attached video (except place the upper Original baking steel on the topmost oven rack position, not the second-top oven rack position as shown in the photo; I've found that "broils" better to finish/brown a Neapolitan/NYC style pizza) -- instead of a single baking steel, but if you had to only buy one, I would recommend the MCSE baking steel and use it in the middle position to bake the pies in PIzza Quest and the many other wonderful pizza cookbooks you can buy here on Amazon (including Lagsdin's book, Baking with Steel, that will teach you how to properly use baking steels to make Pizza Quest pies successfully): Essential Pizza Books: My "short" list (NOT ranked in any order; they are all great in different ways): 1. *Pizza Love (Spizzirri) 2. *Modernist Pizza (MP): 3-volume set with Kitchen Manual (4 books total) in red stainless steel MP case 3. *The Pizza Bible (Gemignani) 4. *Mastering Pizza (Vetri) 5. *The Elements of Pizza (Forkish) 6. *Pizza Czar (Falco) 7. *Perfect Pan Pizza (Reinhart) 8. The Joy of Pizza (Richer) 9. *Pizza: The Ultimate Cookbook Featuring More Than 300 Recipes (Caracciolo) 10. Pizza Camp (Bedia) 11. Pizza Pedia (Mumford) 12. *Baking with Steel (Lagsdin) (not just about baking steels, but tons of wonderful recipes) 13-14. Two books below on baking Flammkuchen (Tarte Flambe), which in my mind, is a delicious type of pizza popular in France (especially the Germanic Alsace region of France) and Germany. I love the original and the sweet flammkuchen made with apples and cinnamon. They can be made easily on baking steels: (1) *Flammkuchen, Quiches & Tartes: Heiß begehrte Köstlichkeiten aus dem Ofen; (German Edition) by Felix Weber (Amazing color photos in large print; a beautiful coffee book). (2) Flammkuchen & Co: Knusprig, herzhaft und französisch inspiriert – Klassiker aus dem Ofen und frisch belegt;(German Edition) by Johanna Amicella (No photos in book, but 50 amazing recipes: all favorites!)
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Reviewed in the United States on July 19, 2026 by E
I can't get through this book quick enough!
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
Great Recipes
Format: Paperback
Great and tasty recipes!!!! Highly recommend!
Reviewed in the United States on May 1, 2026 by Space Coast
Don't buy this book! ;-)
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
My best pizza yet after many years of attempts
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
A must-have book for anyone wanting to make paying pizza.
Format: Paperback
Another awesome book by Peter Reinhart. Very informative on making different styles of pan pizza.
Reviewed in the United States on December 4, 2025 by Chris Hill
This book has basic recipes and a whole lot more!
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.
Not what I expected
Format: Paperback
Definitely not what I expected. I have several pizza cookbooks. This seems to be more of a fringe pizza cookbook. Many of the recipes are something I would never even consider making, it's not a cookbook for your basic pizza lover.
Reviewed in the United States on March 1, 2026 by James Pinna