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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


    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.