Learn to make four different pizzas featured in Peter's latest cookbook – Pizza Quest: My Never-Ending Search for the Perfect Pizza – originally made famous by innovative pizza makers around the US.

About Your Teacher

Peter Reinhart is one of the most respected baking educators in America, currently a Chef on full-time assignment at Johnson & Wales University in Charlotte, NC.

He is an influential author with 13 cookbooks about bread- and pizza-making under his belt including the 2002 James Beard Book of the Year, The Bread Baker's Apprentice.

He is the host of Pizza Quest – a video podcast that explores the delicious world of pizza – where much of the material for his book (and this class) originated.

What You'll Learn

Four dough recipes

Learn to make Classic White, Sourdough,* Neapolitan-Style and Pan pizza dough. With these recipes under your belt, you can make nearly any pizza you can dream up!

Made-from-scratch sauces

Make & top your pizzas with a Crushed Tomato Sauce, creamy Pistachio Pesto and a zesty Secret "Sauce" that Peter also calls "makes anything taste better sauce."

Advanced pizza-making skills

From dough mixing and stretching, to topping, finishing and baking, join Peter on a knowledgeable (yet accessible) quest to make the perfect pizza.

*Note: An active sourdough starter is required for the Sourdough Pizza Dough. If you don't have one, basic instructions are provided on how to create and maintain a sourdough starter.

Class Content

  Class Prep
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  Secret "Sauce" (optional topping for any pizza below)
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  Pistachio Pesto Pizza (made with Classic White pizza dough)
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  The Hellboy Pizza (made with New York-Style pizza dough)
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  The Monte Cristo PIzza (made with Sourdough pizza dough)
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  Chicken-Bacon-Ranch Detroit-Style Pizza (made with Pan pizza dough)
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  Class Conclusion
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  Bonus Content
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