A D V E R T I S E M E N T


Author Topic: Pizza Quest: My Never-Ending Search for the Perfect Pizza Paperback – March 22,  (Read 1181 times)

0 Members and 1 Guest are viewing this topic.

Offline GumbaWill

  • Registered User
  • Posts: 1061
  • Location: New york New york
  • My canvas is a blank pizza skin
    • Will Falzon, The Brooklyn Maltese
Yet another pizza book from Mr. Reinhart .
 I will wait for the $5.00 sale in the digital format. That being said the table of content looks interesting.

 https://www.amazon.com/dp/1524867004/?tag=pmak-20
Will Falzon
The Brooklyn Maltese

Offline apizza

  • Supporting Member
  • *
  • Posts: 983
  • Location: Wethersfield, CT
  • I Love Pizza!
I have not read this yet. I did a search at my library and found out many of the libraries in my area will allow a download for two weeks. Wow that's great. Sad to say it took quite a bit of time for this old man to learn about all the things I needed and had to install to get a library book downloaded and readable. I now have Adobe digital editions installed and I can see the book. Still needed Google to find out how to see a full page.
 Anyway is might pay to check your library if you want to get a look at Pizza Quest. Still learning at close to 80, a good thing.
Marty

Offline jsaras

  • Registered User
  • Posts: 4335
  • Location: Camarillo, CA
Reinhart is a never-ending fount of misinfornation.  Until he apologizes for spreading his nonsense I wouldn’t give him a dime.
Things have never been more like today than they are right now.

Offline Gene in Acadiana

  • Registered User
  • Posts: 483
  • Location: South Louisiana
Book #1 by Reinhart: American Pie: My Search for the Perfect Pizza
Book #2 by Reinhart: Perfect Pan Pizza
Book #3 by Reinhart: Pizza Quest: My Never-Ending Search for the Perfect Pizza

At least he's finally admitting his previous books were all BS.


Offline Pizza_Not_War

  • Supporting Member
  • *
  • Posts: 3355
  • Location: Portland OR
What are some examples of his misinformation? I don't think I read his pizza books.

A D V E R T I S E M E N T


Offline HansB

  • Lifetime Member
  • *
  • Posts: 6878
  • Location: Detroit, MI
He did say somewhere that the formulas in the book are home versions, not the real formulas...
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline jsaras

  • Registered User
  • Posts: 4335
  • Location: Camarillo, CA
What are some examples of his misinformation? I don't think I read his pizza books.

In "The Bread Baker's Apprentice" Reinhart's dough formula for Neapolitan pizza contains 69% water and 9.9% oil.  It's obviously insane, but he collects his royalty checks and a James Beard award for the book.
Things have never been more like today than they are right now.

Offline HansB

  • Lifetime Member
  • *
  • Posts: 6878
  • Location: Detroit, MI
In "The Bread Baker's Apprentice" Reinhart's dough formula for Neapolitan pizza contains 69% water and 9.9% oil.  It's obviously insane, but he collects his royalty checks and a James Beard award for the book.

To be fair, there are many good bread recipes in BBA. It was my go to when I first started and I still make a couple from it.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline jsaras

  • Registered User
  • Posts: 4335
  • Location: Camarillo, CA
To be fair, there are many good bread recipes in BBA. It was my go to when I first started and I still make a couple from it.

His formulations in "American Pie" were also works of fiction, or perhaps a random number generator.  Firstly, the recipes are all given in cups and tablespoons.  Putting that aside, the Neapolitan pizza dough in that book is incorrect (but he mentions the AVPN and DOC). The neo-Neapolitan pizza doughs bear no resemblance to what is used at Grimaldi's, Lombardi's John's or Taconelli's, but he drops their names.  The NY pizza dough has 4.44% sugar and 6.67% olive oil.  That might be a nice donut, but it isn't NY pizza.

There are other errors and omissions in that book. You cannot use the same amount of yeast for a 4-hour dough as you would in a 2-day fermented dough.  One of his sauce recipes suggests using 10 cloves of garlic for one 28 oz. can of tomatoes!!! He also suggests misting a fully pre-heated cast iron pan with cooking spray into a hot oven. That's flat-out dangerous.

He's a buffoon with a lucrative publishing contract.  He should really be a travel blogger.  He writes well, but he's chosen a subject that he doesn't understand.
Things have never been more like today than they are right now.

Offline HansB

  • Lifetime Member
  • *
  • Posts: 6878
  • Location: Detroit, MI
I never tried any of the pizza out of BBA but he at least gave weights.

Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

A D V E R T I S E M E N T


Offline apizza

  • Supporting Member
  • *
  • Posts: 983
  • Location: Wethersfield, CT
  • I Love Pizza!
Just getting into it. New book has weights as well as volume, teaspoons etc, for small amounts. Four doughs, classic white, pan, NewYork, and sourdough with starter instructions. I think every one has a CF of 12 hours minium. Looks like the recipies tell which dough to use. Each recipe has a name attached, such as Paulie Gee. The presented recipe is Reinharts version of what these people produce in their restarurants. So far Ok.
Marty

Offline DoouBall

  • Registered User
  • Posts: 1353
Thanks to apizza's suggestion, I was able to read the book for free on https://www.hoopladigital.com as a result of being a member of Palo Alto Library.

The good: Reinhart's a good teacher, and his mixing techniques and stretch fold techniques work well. He has an excellent technique for mixing in a KA with a paddle hook - probably the best I know to date. He covers a lot of topping combinations, including some not very often seen such as Massimiliano Saeva's stuffed Pizza Bianca.

The bad: Reinhart for some reason, despite having so many amazing pro friends in pizza industry, sticks to his own, somewhat arbitrary recipes. Like his last book, Perfect Pan Pizza, Reinhart has basically invented his own dough recipes instead of sharing real pizza pro recipes. For example most of his doughs use a very weird 4.7% oil, which seems like a convenience factor since it's 1 oz of oil to 21 oz of flour, with oz being his preferred measurement. After seeing hundreds of pizza dough recipes including pro recipes, it's very rare to see oil in that range. Most recipes use 0-2% or 8%+. Not saying it's necessarily wrong, but why? I wonder if he even tested 2%, 4%, 6% oil before deciding that 4.7% is the magic number? New York Pizza dough also uses 4.7% sugar...why? I'm not a New York Pizza guy, but 4.7% sugar seems on the high side.

It's such a shame really because clearly Reinhart knows how to make great dough and he knows the formulas that pro pizzaiolos use - but he keeps writing his own, unusual dough recipes instead.

The book seems geared for beginners and casual amateurs. For those looking for some interesting topping combos, there might be some good stuff in here. Those looking for great dough recipes can find better elsewhere.
« Last Edit: May 27, 2022, 11:21:47 PM by DoouBall »
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Online stevenfstein

  • Supporting Member
  • *
  • Posts: 264
  • Location: New York
  • I Love Pizza!
just got the book from my local Hoopla as well - had forgotten about this service long ago. Much appreciated.

Best... Steve

A D V E R T I S E M E N T