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Peter Reinhart

  • Recipe

    Marble Rye Bread

    Contrary to popular belief, the dark swirl in a loaf of marble rye is not pumpernickel. Rather, it’s the same rye bread as the light swirl, but made darker with…

  • Recipe

    Bavarian-Style Soft Pretzels

    And an oil mister comes in handy because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough…

  • Recipe

    Cloverleaf Rolls

    Buttery cloverleaf rolls look like their namesake. This classic shape usually has three "leaves" but these have four, which is lucky becuase they are so good. As fun to make as they are…

  • Recipe

    Butterflake Rolls

    A super buttery dough gives these rolls wonderful flavor, but what makes them irresisitible is the way they separate into fluffy layers as they bake. A must-have for Thanksgiving or Christmas…

  • Recipe

    Knotted Dinner Rolls

    Soft, rich, and worlds better than store-bought, these gorgeous, buttery dinner rolls are easier to make than you may think. In fact, describing how to shape them is more difficult…

  • Recipe

    Parker House Rolls

    Light, buttery, and soft, these rolls originated at the Parker House hotel in Boston (now the Omni Parker Hotel), where they have been on the menu since the late 1800s.…

  • Recipe

    No-Cook Pizza Sauce

    Use this sauce for on pizza, in calzones, or as a dipping sauce for stromboli. If using for stromboli, make at least 1 day ahead so that the flavors can meld, but don’t…

  • Recipe

    Pizza Dough

    This versatile dough can be used to make pizza, calzones, or stromboli. It gets its great depth of flavor from a long, slow fermentation, preferably overnight in the refrigerator.

  • How-To

    One Great Pizza Dough That Makes Calzones & Stromboli, Too

    A great pizza requires a great crust, and bread expert Peter Reinhart shares his fabulous, nearly foolproof dough recipe that can also be used to make calzones and stromboli. With…

  • Recipe


    Putting tomato sauce inside a stromboli tends to keep the inner dough from cooking, so I serve it on the side for dipping instead. This recipe only uses a half-batch…

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