Peter Reinhart is an artisan baker, educator and author of 14 books on bread, pizza, and food as a metaphor for the search for a meaningful life. He teaches baking, as well as a course on food media, at Johnson & Wales University in Charlotte, NC. Peter also develops dough products for a number of clients, including frozen pizzas for Amy’s Kitchen, as well as consulting with many pizza restaurants and bakeries.
Peter directs the ‘Johnson & Wales International Symposium on Bread’, which launched its first virtual edition last year 2021 at www.breadsymposium.com.
His website www.PizzaQuest.com features dozens of videos and interviews he has done with pizza luminaries and other artisans. The sub-title of the site is, “A journey of self-discovery through pizza.” This lifelong adventure has led him to working with the most inventive pizza restaurants, creating the critically acclaimed pizza web series, judging pizzas at the International Pizza Expo, and writing three books on the subject.
Most recently, in June 2022, Peter’s new book ‘Pizza Quest: my never-ending search for the perfect pizza’ was published.
Peter has run live Q&A sessions on sourdough pizza with our BALM Certificate students. You can also listen to our BALM Podcast where Peter and Vanessa talk about his life and work, his lastest book and all things sourdough.
You can follow Peter on Instagram here @pizzaquesting
