Marco Pacelli is doing something wonderful in Redondo Beach, California at his pasta shop, Fatto a Mano. After a lifetime of working for Michelin-level fine dining restaurants, he and his wife Arlene decided to open a small pasta and Roman-style pizza shop showcasing the foods inspired by Marco's Aunt Concettina. She was the woman who shaped his culinary passion during the summers he spent with her as a youth on the Amalfi coast. The rest is history, as customers discovered that they could establish their own vivid taste memories through the amazing homemade pastas, sauces, and pizzas at Fatto a Mano.

Hear in this lively conversation with Peter how Marco shares his culinary vision by connecting his own passion to everyone who comes into his pasta shop by recreating the authentic flavors of his youth and his beloved Aunt Concettina.

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Chef Tandy Wilson is an important player in the Nashville culinary renaissance. Hear how this classically trained chef paid his dues and then returned to his roots to create a signature style all his own (while winning a James Beard Award in the process), in this latest episode of Pizza Quest.

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Chef Fiore Tedesco was born completely deaf and couldn't hear anything until he was five years old, when his hearing was miraculously recovered through a risky series of operations. He made up for lost time after that, retraining himself to not only hear, speak, and expand his vocabulary, but to also play drums in a rock band and then travel the world with his bandmates. Eventually, he brought together childhood family food memories with the joy of creating flavors based on his global travels, and reinvented himself as a superstar chef in Austin, Texas. His latest restaurant is L'Oca d'Ora ("The Golden Goose"), which is named in honor of his daughter, Lucinda (whose nickname is Lucy Goose). At L'Oca d'Ora, he pays tribute to the Italian cuisine and pizzas that inspired him during his remarkable journey of self-discovery. In this illuminating conversation with Peter, Fiore fills in all the gaps that brought him to the creation of L'Oca d'Ora, fueled and inspired by his love for the one and only Lucy Goose.

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Pizza and bagels in the Mississippi Delta might have once been considered a non sequitur, but Marisol and Rory Doyle have put the small town of Cleveland, Mississippi on the global pizza map, thanks to a recent NY Times article featuring their destination wood-fired pizzas. What started as a once-a-week bagel cart has grown into a local treasure and destination pizza cafe. Hear all about the Doyles, Leña Pizza and Bagels, Rory's award-winning photography, and Marisol's culinary journey from Mexico to Mississippi in this week's new episode of Pizza Quest with Peter Reinhart.

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On today's episode we welcome back to one of our long-time favorites, pizza master Leo Spizzirri. When we first featured Leo on Pizza Quest about seven years ago we introduced him as the "Greatest guy you never knew," but a lot has changed since then. His ever-present short reels on Instagram, his feature length YouTube instructionals, the many demos he performs at every pizza and food conference, his brand ambassadorship on behalf of a number of food and equipment products, and his ongoing classes at Pizza University have brought Leo to the attention of thousands of food lovers everywhere. He's also an avid collector and replica builder of vintage rock guitars (seems like pizza making and rock and roll music making go together like peas and carrots), which we'll also touch on in this episode.

But, most importantly, in this episode we announce the collaboration between Leo and me on an upcoming three-day sourdough pizza intensive at Pizza University on Oct. 21-23 (click here for all the details) and we'd love for you to attend. We talk about this, as well as Leo's 25-year journey to perfect his craft and unique teaching methods, and lots of other pizza-loving geek-out stuff in this latest episode of Pizza Quest. Join us for the ride....

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Brigit Binns first appeared on Pizza Quest a few years ago when we filmed some cooking segments with her and her husband, actor Casey Biggs, at the Forno Bravo Wood-Fired Oven Expo in Salinas, California in 2017.

Brigit and Casey have also been operating a wonderful retreat and event center in California's Central Coast Wine Country called Refugio. But, she's far too prolific for settling into the so-called good life, and so keeps writing fabulous cook books for Williams-Sonoma and others, as well as, more recently, a memoir called Rottenkid about growing up in (and surviving) a neurotically crazy Hollywood family (the title says it all). In this delightfully candid conversation, she shares it all with us, including some good, old-fashioned Hollywood gossip – hey, you can't make up this stuff!

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In this episode we step away from pizza for a moment and focus on culinary teaching for the everyday person. I first met Chef Alyssa Gorelick about 15 years ago when she was at the helm of a very innovative vegetarian restaurant called Fern. She was young and single and super talented. Fast forward to today and she is now Alyssa Wilen, a mother, happily married to her husband Andrew, and for a number of years they have been operating a cooking school here in Charlotte (where we all live) called Alyssa's Kitchen. Along the way I found out that Alyssa was not a vegetarian when she was the chef at Fern, but adapted her skills to that cuisine because, well, she could.

It's that kind of artisanal spirit that propelled her and Andrew to tackle the daunting task of opening a cooking school for home cooks, then navigating through the pandemic to survive, and ultimately growing an important and beloved local business. Resilience and entrepreneurship are the key words here, so tune in as we hear all about the journey and creative process of Alyssa and Andrew Wilen, here on Pizza Quest.

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We are in the midst of American greatness on the International pizza stage. First, we recently had Caputo Cup champion Siler Chapman on with us. Now, his compatriot and fellow member of the US Pizza Champions team, Audrey Kelly, is here to tell us about her own championship gold medal in the pan pizza category at the Caputo Cup. Audrey has been on Pizza Quest in the past, showing us how she makes her signature Grandma Pizza at Audrey Jane's Pizza Garage in Boulder, CO, which she calls "The Patty." You can find that episode here.

As we learn in this new episode, it was a variation of that very same Grandma Pizza that she made for the judges in Naples that earned her this year's big prize. Audrey is also one of the early founders of the Women in Pizza movement and is a regular contributor to Pizza Today Magazine. And, she has the most adorable twin boys, who seem to have taken over her Instagram reels at @audreyjanespizza. Welcome back, Audrey!

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Siler Chapman, owner of King of Fire Pizza in Charlotte, NC, was already a world champion long before he went to Naples this year. Nevertheless, he earned the title back when he was a 20-something kid obsessed with acrobatic dough tossing and showmanship as part of the US Pizza Champions Team. Now, twenty-two years later, he's a serious business operator and a mentor to a new generation of up and comers, and he wants to be known for his pizzas and not just his acrobatic skills. Hear all about how he added a new gold medal to his trophy case at this year's Caputo Cup Championship, and how he's teaching new operators the secrets for running a successful pizza business via the Perfecting Pizza training program that he and Tony Gemignani and other mentors have created.

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Welcome back to Pizza Quest with Peter Reinhart.  We wrap up our summer season of Golden Oldies with a special replay of our panel session at the Atlantic City Pizza and Pasta Expo Northeast, recorded October, 2022.  The episode is entitled “Tinkering With Your Dough.”  Peter and guest panelist and pizza master John Gutekanst of Avalanche Pizza in Athens, OH,  field questions from an audience of over 100 professional and amateur pizza makers from across the nation. We expect you will find some questions of your own answered in this entertaining and informative session, and you will definitely learn some things about dough that you didn’t know before.

Next week we'll kick off the new Fall season of Pizza Quest with all new episodes, so stay tuned. Remember, it's more about the Quest than it is about the pizza, and the Quest never ends....

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