Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Peter Reinhart

  • How-To

    How to Make Calzones

    A calzone is nothing more than a pizza folded in half and baked as a turnover. Watch cookbook author and pizza expert Peter Reinhart demonstrate how to shape and crimp…

  • Recipe

    Calzones

    Nearly any topping that works for a pizza makes a great calzone filling, with a few adjustments: Since soft melting cheeses shrink dramatically inside the calzone and give off moisture, I always include…

  • Recipe

    White Pizza (Pizza Bianca)

     

  • Recipe

    Classic Margherita Pizza

    The key to this pizza  is to use only a small amount of sauce and cheese. Too much sauce will make the dough soggy and too much cheese will make…

  • Recipe

    Chocolate-Cherry Stromboli

    Stromboli for dessert is a bit unexpected, but this pairing of sweet chocolate with tart cherries makes for a playful finish to a pizza party.  Since the savory stromboli uses only a…

  • How-To

    How to Shape Pizza

    Want to shape pizza dough like a pro? Peter Reinhart, author of American Pie: My Search for the Perfect Pizza, demonstrates how to stretch the dough over the backs of…

  • How-To

    How to Make Stromboli

    Take a flat pizza, roll it into a tight spiral and you have the pizzeria classic stromboli. Pizza expert Peter Reinhart demonstrates how it's done.

  • How-To

    How to Shape a Bâtard

    A bâtard, or torpedo loaf, is a classic shape of bread in its own right, but it's also the first step in creating a baguette or even a pan loaf.…

  • How-To

    How to Shape a Boule

    Learn how to create the classic round French loaf known as a boule with bread authority Peter Reinhart. Not only is a boule a versatile shape on its own, it's also the…

  • Article

    Yeast 101

    Active or instant? Slow rise or fast? Baker Peter Reinhart has the scoop on yeast.