Pizza Quest: Recent Episodes
Heritage Radio Network
Join the conversation! Pizza Quest is certainly about pizza, but it’s so much more! It’s an engaging celebration of artisanship in all its shapes and forms. Award winning author Peter Reinhart interviews many of the greatest pizza makers in the world, as well as growers, cheese makers, millers, and food producers of all kinds who all who have one thing in common: an unquenchable drive to experience and express the highest level of excellence in their work, and to share it with their friends, family, and customers. Peter explores the varying journeys that led them to achieve prominence in their fields, and also offers listeners demonstrations of their craft, whether making their signature pizzas, or taking us on an in-depth tasting tour of their olive oil, tomatoes, cheeses, and toppings. As Peter is fond of saying, “It’s more about the quest than the pizza, and the quest never ends.”
As most of you know by now, for us it's as much about the Quest as it is about the Pizza, and this week's guest, author David Amadio, takes us on a deep dive into the quest of his father, Jerry Amadio, a master carpet installer and rug expert, who is just as dedicated to his own craft as any pizzaiolo that I know is to making the perfect pizza. Jerry Amadio is legendary in the carpet community, especially in Philadelphia, where he has been honing and expressing his skills for the past 50 years. David, as his (sometimes) dutiful son, worked alongside his father for a number of years, learning much (but not all) of what his father knew. But, then, he realized his own path was to be a writer and teacher, not a "rug man," so he instead wrote a book about what he learned from his dad, and called it "Rug Man." It is, technically, a work of fiction, a novel with fictional characters, but it is based on real occurrences in his father's life, dealing with high maintenance customers, arrogant foremen, slacker/stoner co-workers, and undocumented immigrants who are just as dedicated as he is to respecting this noble craft. The story unfolds while the "rug man" practices his fading art of proper carpet installation and antique rug restoration, all while racing the clock against a looming back injury that might lay him out at any moment.
I, like David Amadio, grew up in my family's carpet business, and both of my brothers earned their livelihood in it. My brother, Harry, actually still works for the same company as Jerry Amadio. It was Harry who told me about the book and connected me with David. His book is so well-written that one needs to have no knowledge of, or even interest in, carpet and rugs to fully enjoy the read, as it skillfully captures the universal and fathomless sense of quest that any dedicated artisan feels for his or her craft. It's no surprise that the book is so much fun to read, since David's day job is as a Professor of Creative Writing at Lincoln University, just outside of Philadelphia. He brings the same dedication to story-telling as his dad does to his beloved carpet work.
Learn all about the connection between between the art of creative writing and how closely it parallels the world of the "rug man." Please join us for this stimulating conversation, right here on Pizza Quest.
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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 Rottenkidabout 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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Back in September we aired this show with guest Scott Deley. Here's what we said back then: There is no question that Ooni Ovens have taken the world by storm, even eclipsing their worthy competitor RoccBox, which had a nice head start. How have they done it? Fortunately, Scott Deley, who just published a book called The Ooni Pizza Project, joins the show to tell us all about it. The book is loaded with inspiring recipes created by Scott (but inspired by his many pizza heroes), who has been on his own personal pizza quest for quite a while. He is now an official Ooni Brand Ambassador, posting regularly on social media to help establish Ooni as a brand to reckon with. In our conversation, Scott tells us all about what being a “Brand Ambassador” means, and gives us an insight into how Ooni managed to break from the pack and become a global marketing phenomenon.
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Peter’s guests this week are Noel Brohner of Slow Rise Pizza, who has appeared on the show in the past, along with his colleague, molecular biologist James Gaffney. They have been working, along with a few other microbe geniuses, to create a powdered wild yeast sourdough starter that can be used just like instant yeast to make sourdough breads and pizza doughs without the need of keeping a starter in your fridge. How did they do it, when will it be available, and what are the implications of this breakthrough product for all of us? Tune in and find out in this week’s episode of Pizza Quest.
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In our never-ending celebration of artisanship wherever we find it, this week’s episode turns our lens onto one of the truly great American crafts, distilled whiskey, most notably, bourbon. On the show to explain it all is Peter’s long-time friend, culinary educator, and award-winning author Albert Schmid, whose newest book, Bourbon 101, was just recently released by The University Press of Kentucky.
In this episode, Albert takes us through a tasting of four distinct versions of corn mash whiskey, and explains what qualifies some as “bourbons” and others as, well, moonshine, Tennessee or Canadian whiskey, Scotch, Gin, and the dozens of other variations of hootch. Most importantly though, he opens up a whole new level of appreciation for how to savor that essence — the spirit — that distinguishes one brand from another and makes bourbon such a beloved part of the great artisan story of America. Feel free to taste along, as Albert Schmid expertly guides us through Bourbon 101.
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In this episode, Steven Raichlen shares with us his long journey from Reed College, to writing for an underground newspaper in Boston, to landing in south Florida where he has since authored 32 books and won numerous James Beard Awards — all driven by his global quest in search of every known iteration of cooking with fire. His books have sold millions of copies and his public broadcasting cooking shows have inspired us all and opened a world of international flavor possibilities. I often refer to our Pizza Quest followers as members of a tribe of kindred spirits we affectionately call “fire freaks.” So, prepare to meet the tribal elder and current godfather of the fire freak movement, as Steven Raichlen shares his inspiring story in this “break out the grills” episode of Pizza Quest.
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This week we celebrate the one-year anniversary of our conversation with the renowned expert on everything grilled, smoked, and cooked with or over fire, Meathead Goldwyn. Grilling season is still in full swing, so these evergreen tips and tricks from the master will serve as either new or refreshed information. Meathead: The Science of Great Barbecue and Grilling, is his award winning and best-selling book, and he loves sharing his extensive knowledge with all of us, as you will learn during this delightful conversation, first posted on Pizza Quest in July of 2023.
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As we review and repost some of the most popular shows of the past year, the bagel theme is still the hot nationwide trend. In this episode, our beloved pizza Yodi's, John Arena and Brian Spangler, return to explore their latest obsession. They are joined by the "Bagel Whisperer," (or maybe, better, "The Gandalf of Bagels"), Philip Korshak, who was recently on the show to discuss the closing of his legendary Philadelphia shop, Korshak Bagels. Together, these pizza and bagel wizards geek out together on their shared passion for bagels, and also show off their recent experiments in the quest of the perfect bagel.
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Previous Pizza Quest guest Chef Wylie Dufresne recently had an extensive cameo in the momentous season ending episode of "The Bear" on Hulu. The episode features appearances from many of the chefs (both real and imaginary) that inspired the restaurant in the show, so it seems timely to look back on our conversation with Wylie from the Fall of 2023. In the episode, he described his move into the pizza sector with his new restaurant called Stretch Pizza. Let's see if we can find any "Easter Eggs" in this episode that hints at what's to come. Regardless, it's momentous whenever a celebrated fine dining, innovative chef of Wylie's stature starts making pizzas (and they all do, it seems, unless they go into burgers instead), so tune in to see what's behind this major shift in the WD-50 legacy. Could Italian beef sandwiches be far behind?
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Korshak Bagels, nestled in the heart of Philadelphia’s historic Italian Market neighborhood, was like the mouse that roared. Producing only 1,000 hand-shaped sourdough bagels a day, Philip Korshak‘s love-child of a bagelry garnered national press during its brief two-year run, and elicited deep mourning and lines two blocks long during its final week, even when folks were warned they could buy only two bagels per person. Was it Phil's viral Instagram poetry posts (@korshak.bagels.poetry), or the original shmears and curated smoked salmon and "pastrami lox," or simply the amazingly plump sourdough bagels themselves that cemented Korshak Bagels as an eternal star in Philadelphia’s legendary food constellation? Find out straight from Phil’s own mouth as we revisit this conversation from the Fall of 2023, in an enlightening and heartbreaking debrief about a once and shining South Philly "Camelot" moment.
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We are joined this week by Charles Wekselbaum, owner and head salumeriest for Charlito's Cocina, makers of fine charcuterie. Is it salumi or salami? We'll find out, as Charles guides Peter through a tasting of three of his most popular Spanish-influenced products, and explains how he transforms fresh meat products into cured and fermented dried meats in which his goal is to evoke the full potential of flavor trapped in the meat through application of his charcuterie craft. Together, Peter and Charles explore the many parallels between the crafts of breadmaking, as well as cheese, wine, and beer making, to the art of charcuterie. In the end, the common bond is the concept of transformation. It's fascinating and delicious, so learn all about it here, in this episode of Pizza Quest with Peter Reinhart.
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This week's guest is a long time friend of mine (we go back to 7th grade together, circa 1963), Tim Lorsch, Nashville musician/sideman, who has created a one-man performance piece called "The Suitcase." The show was inspired when Tim unexpectedly received an old suitcase that had formerly belonged to his great uncle before being sent to Auschwitz, where he was killed by the Nazis. The suitcase triggered a flood of family memories and emotions, so Tim packaged it all into a one hour performance and has been taking it on the road, performing it in venues across the country. You'll learn all about it when you join us in this episode of Pizza Quest with Peter Reinhart. You'll also learn a lot about "looping," a technique Tim uses to layer his music into overlapping montages used in the show and, also, in his recordings in general.
Note: If you would like Tim to bring The Suitcase to your town, you can write to him at info@thesuitcase.world.
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Peter's brother Harry was with Peter the day they discovered Pizzeria Beddia about eight years ago. They watched together as Joe Beddia rocketed to superstardom in the pizza world (not because of us, but our timing was pretty good). So, when Harry called Peter a few weeks ago, excited to have found "the next Pizzeria Beddia," he was taken very seriously.
Harry then introduced Peter to Dave Ravanesi, the founder and solo pizzaiolo of Ravanesi Pizza Napoletana in Glen Mill, PA, just outside of Philadelphia. Ravanesi's is currently one of the worst kept secrets in Philly, in that word of mouth is rapidly spreading the rave reviews without the help of any social media. By the time you read this, it will probably be even harder to get a pizza there, but the key is to call a day ahead and order your "dough(s)" before you show up. Without that, fahgetaboudit (though he sometimes has extra doughs available for newbies who didn't know any better). Here's the number: (484) 840-8912. Tell whoever answers that you heard about them here on Pizza Quest (that and about $25 bucks should get you a dough ball, soon transformed into a pizza).
Before you go, be sure to listen to this conversation, in which Dave and I digress all over the map; from pizza, to jujitsu, to country rock (yes, he's also a published song writer), to the passion, dedication, and drive it takes to become a true craftsman. Hey, act quickly; the secret is out...
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Welcome back to Pizza Quest with Peter Reinhart. Our guest this week is Domenico Tolomeo, World Pizza Champions team member, owner of Taglio Pizza in Minneola, NY, and corporate chef for Orlando Foods (importers of Caputo Flour and many other made-in-Italy food products). Domenico, affectionately known in the industry as Mimmo, shares with us his journey from paying his dues during his years as a deli meat guy who then fell in love with pizza, to being mentored by Roberto Caporuscio at Keste in NYC, to now mentoring others. It's the great American success story, and Mimmo is its newest poster boy.
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In this episode we welcome Paul Tiffany, director of product engineering at Lloyd Pans, to update us on the latest new pan pizza products and to explain the unique manufacturing process that allows Lloyd Pans to respond and customize pans so quickly for the pizza and other food service industries. He also shows us a very cool new product for making handheld Detroit-style pizzas, about the size of a hotdog or burrito, that holds great promise as a concert or ballpark product. I actually made a pizza in this pan after we recorded the interview and I'm very excited about its frico-laden possibilities. Find out all about this, and learn more than you ever knew about pans, in this new episode of Pizza Quest with Peter Reinhart.
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Welcome back to a new episode of Pizza Quest with Peter Reinhart. A recurrent theme in our shows during these past few months has been the emergence and growth of the Women in Pizza movement, and this week's guest is one of the key driving forces in all of this. Ironically, Anna Crucitt didn't start out as a pizzaiola, but as a gelato queen. At Mercurio's Creamery and Pizzeria, she and her brothers, Joe and Michael, are makers of both award winning artisan gelato and Neapolitan pizzas at their two locations in Fox Chapel and Shadyside in Pittsburgh. Together, they continue the family legacy begun by their parents, and have taken Mercurio's to new heights while honing their pizza craft through international competitions.
Mercurio's is now voted in many polls as the best pizza in Pittsburgh. But Peter loves ice cream and gelato almost as much as pizza, so no conversation with Anna is complete without diving into her journey through gelato and how it led her back to pizza. This episode was recorded at the 2024 International Pizza Expo, where Anna made presentations as a brand ambassador for the Women in Pizza organization, along with a number of other truly remarkable pizzaiolas who we have featured here previously. We cover it all in this episode of Pizza Quest.
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Our guest in this episode is long-time world pizza champion, Joe Carlucci. So, you might ask, how did a nice New York area kid end up running an iconic, destination pizzeria, Valentina's Pizzeria and Wine Bar, in Madison, Alabama? It's a long story, and one best told by Joe himself, including the many life lessons that allowed him to crash and burn (and rise from the ashes) many times. On his journey, he finally found the right work/life balance while dialing in on the formula that has established Valentina's as a role model for the next generation of pizzeria operators. Joe explains it all in this fun conversation with Peter, here on Pizza Quest.
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This week, Peter is joined by the legendary Antimo Caputo, along with his nephew and head of milling, Mauro Caputo. Caputo Flour has carved out a beloved place in the hearts of Neapolitan pizza lovers everywhere. But the company, under Antimo's leadership, produces a lot more than just their signature "Italian 00" pizza flour. In fact, a number of American-style pizzerias are now using new flour blends developed by Caputo specifically for their NY and Americano pizzas. Others also use Caputo's proprietary gluten-free flour blend (made from wheat but "de-glutenized"), as well as the company's pastry and other specialty flours. You'll find out how the Caputo family has grown their business so dramatically, both here and abroad, in this enlightening conversation, recorded at the recent Pizza Expo in Las Vegas.
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This week's episode features two of the founders and leaders of the Women in Pizza movement, Giorgia Caporuscio and Azie Mortati. What started out as a informal fellowship and way to acknowledge the growing role that women are playing in the pizza world, has grown into a dynamic education and philanthropic network that is helping to shape the future of pizza both in the United States and abroad. Hear all about it this week's episode of Pizza Quest!
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Peter's guests this week are Noel Brohner of Slow Rise Pizza, who has appeared on the show in the past, along with his colleague, molecular biologist James Gaffney. They have been working, along with a few other microbe geniuses, to create a powdered wild yeast sourdough starter that can be used just like instant yeast to make sourdough breads and pizza doughs without the need of keeping a starter in your fridge. How did they do it, when will it be available, and what are the implications of this breakthrough product for all of us? Tune in and find out in this week's episode of Pizza Quest.
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We often focus on independent pizza makers here on Pizza Quest. But, only 50% of the pizzas sold in this country are made by the thousands of independent operators; the other 50% are sold by the many pizza franchise chains, and most of those are from the top five brands. Marco's Pizza has recently climbed into that top tier (along with Domino's, Pizza Hut, Papa John, and Little Caesar's) , as it now boasts more than 1,000 locations, with over 100 more coming this year alone.
Peter sits down with Tim Brown, Chief Operations Officer (as well as owner/operator of 15 Marco's locations), and Kathleen Kennedy, Director of Culinary Innovation (and former colleague of Peter's at The California Culinary Academy in SF, 30 years ago). They discuss how this brand started from one independent location in Toledo, Ohio, and has continued to expand ever since. They mention how Marco's has stayed true to the founder's original vision while meeting the challenges of delivering a consistent pizza experience at every location, while managing the staff training of thousands, new product development, and the supply chain needs necessary to survive and thrive in today's competitive market place. You'll learn more than you thought possible in this week's episode of Pizza Quest.
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Chef Michael Friedman grew up in a New York area Jewish American household (in Westfield, NJ, to be specific) and, like me, was nourished by lots of Chinese and Italian food. Also like me, he attended Boston University's School of Communications, so we share a kindred spirit connectivity. After paying his dues in fine dining restaurants around the world (including stints with Rich Melman's Lettuce Entertain You restaurant group, as well as with Chef Marc Vetri in Philadelphia, and also with Chef Jose Andres), Mike started his own restaurant group in the Washington DC area and, for the past ten years, has garnered awards and recognition of his own. All-Purpose (A-P) Pizza Shop, in its three locations, pays tribute to the east coast pizzas and slice shops of his youth, and joins Red Hen and Aventino Roman Cucina as part of his ever-growing restaurant empire. Hear all about Chef Mike's quest to bring the past into the present, and the culinary vision that drives him forward in this new episode of Pizza Quest with Peter Reinhart.
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Peter just spent a few days at the 2024 International Pizza Expo, where he sat down with the "Energizer Bunny of Pizza," and frequent guest, Scott Wiener, who seems to know everyone in the pizza mega-verse. Together, they cover everything from emerging trends (based on this year's pizza competition at the Expo, where Scott was a lead judge), the growing impact of Slice Out Hunger, the non-profit hunger relief program formed by Scott a number of years ago, the ever-popular pizza tours that first put Scott on the map 20 years ago, Scott's Guinness World Record Pizza Box collection, and most important, the upcoming three-day pizza intensive course that Peter and Scott will co-teach at Pizza University, May 13-15. Get all the details here, in this week's latest episode of Pizza Quest.
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Our guest this week is Inja Radman, co-founder of New Culture Food, a company with a mission to provide the world with animal-free cheese, beginning with mozzarella, that actually tastes and performs like the milk-based originals. Even those with lactose or dairy sensitivities have a love-hate relationship with the current options of faux cheese, usually made with nut and seed milks. New Culture's breakthrough came by breaking the bio-chemical code of milk cheeses and to zero in on casein as the key. Casein is what makes cheese perform like cheese, as Inja explains in this fascinating conversation. Where will it lead, and when will this breakthrough, game-changing product be available to the general public? Listen in as Inja explains it all.
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This week's episode features Jillana Miller and Ahmad Butler who, together, are the dynamic team known as MillerButler, a sizzling-hot mobile pizza and catering company, based in San Pedro, California. Ahmad competed against Peter and 10 other finalists at the Real California Pizza Contest in Napa back in August, where they first became friends. That's when Peter learned how MillerButler took on the ultra-competitive Los Angeles marketplace, survived the pandemic, and were soon cooking for the stars. You'll hear all about their inspiring journey on this week's all-new episode of Pizza Quest.
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Lloyd Pans has emerged as the leading supplier of pans for every style of pan pizza, and Paul Lackey is their Director of Operations. On this week's podcast, which was recorded at the Northeast Pizza and Pasta Expo in Atlantic City, Paul describes the manufacturing process that enables Lloyd Pans to respond to the ever-changing needs and trends in the pizza industry with durable but lightweight and affordable pans. As Peter notes, watching the sales charts of the various types and styles of pans is a great way to spot emerging trends across the country and to see what's the next big thing on the horizon. Join Peter and Paul in this enlightening conversation on this week's episode of Pizza Quest.
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Sometimes it just takes moxie. Shannon Mangini is living proof of that. In just a few short years since graduating from U Penn's Wharton School with a degree in economics, entrepreneurship, and finance, Shannon has brought DiFara Pizza to the North Fork of Long Island. In addition, she has been serving as Senior Director of Brands and Partnerships for the OTG Management Group, which owns and operates food concessions in airports around the country. We discuss all of this, happened so quickly, and what's next for this dynamic rising star, on this week's episode of Pizza Quest with Peter Reinhart.
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Who would have thought that Glenmont, NY, near Albany, would be home to one of the reigning international pizza champions, but that's where Anthony Berghela, of Romo's Pizza, makes it happen. Hear all about how he honed his craft while working his way to the World Pizza Cup Championships in Naples, Italy, where he won first place last year in the American Pizza Division. This is not an overnight success story, but one of hard work, perseverance, and tenacious dedication to the craft. Anthony shares his journey in this conversation with Peter, recorded at the Northeast Pizza and Pasta Expo in Atlantic City, NJ.
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Anthony Mangieri is one of our favorite guests. Now that his NYC restaurant Una Pizza Napoletana was recently anointed by one poll as the "best pizzeria in the world," this is a timely return visit to the show. On this episode, Anthony tells us all about his new line of frozen pizzas under the name Genio Della Pizza, and how he managed to create and package a frozen wood-fired pizza, made in Italy, that he is now bringing it to selected outlets here in the States like Whole Foods Markets. A lot has happened since Anthony's last visit so we're playing catch-up. Hang on for the ride as we enjoy an inspiring conversation with the ever-growing pizza giant, Anthony Mangieri, here on Pizza Quest.
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Roman-style pizza is in a steady ascent across the country, due in no small part to the success of this week's guest, Rob Cervoni. Rob is a disciple of the acclaimed Massimiliano Saieva pizza tree, but is now forging his own glittering path. Many of you have seen him kick everyone's butt and become champion on Chopped in 2023, or saw him compete and showcase his work at various Pizza Expo's. Pizza Today named him a rising star in 2022, and now, it's all coming together for him at his Mineola (Long Island) pizzeria, Taglio. At Taglio, many patrons are experiencing the unique pleasures and joys of Roman-style pizza for the first time. Rob shares with us his journey of climbing to the top of the pizza mountain in this delightful conversation recorded at the Northeast Pizza and Pasta Expo in Atlantic City, NJ.
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Peter hasn't seen Ronnie Costello in 53 years, since they played together on their high school baseball team. It has also been 60 years since they attended Belmont Hills Elementary School together. They lived on different sides of Mary Waters Ford Road, the street that, like the Maginot Line, separated the mostly Irish and Italian kids of "The Hill" from the mostly Jewish kids of Penn Valley. There are a lot of stories that each of them could tell (and have) about living on those two sides of the road, and a few years ago Ronnie decided it was time to do just that -- but as a series of imaginative adventure stories under the general title called the On The Hill series. In these books, such as Dead Kids Don't Speak, Insomnia, and The Visitor, the kids that both Ronnie and Peter grew up with back in the day, are now fictional characters (but under their real names) in fabulous action adventures where they go up against the Mafia, Russian spies, and even alien invaders in the 1960's. Think of these books as The Bowery Boys meets The Hardy Boys meets David Lynch, all happening in Belmont Hills.
One thing that Ronnie and Peter had in common as kids is that they both loved the pizzas and cheesesteaks at Mama's Pizzeria. Now, 53 years later, they reconnect in this nostalgic, memory-lane conversation about Ronnie's terrific, action-packed books, while discussing all that has passed since those not so innocent childhood days on "The Hill." They also talk about what it was like reinventing Ron's old friends and family members as fictional characters and placing them into outrageous, roller-coaster-like adventures. As you will see, this conversation brought back a flood of memories for them both as they share their divergent journeys of roads taken, and not taken, to places neither of them thought they would go.
For more about Ronnie's book's, check out his website at https://www.onthehillbooks.com
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Welcome back to Pizza Quest. On this episode, Peter talks with one of the fastest rising stars in the pizza firmament, Michael Vakneen, co-founder of Truly Pizza in Dana Point, CA (near Laguna Beach), partnering with pizza legends Chris Decker and John Arena. Michael is also making some of the best pizza in Las Vegas at his Double Zero Pie & Pub. He consults and he competes, winning many of the championships he enters (he's a member of the World Pizza Champions team), working at the highest level in nearly every style of pizza. In short, he is a pizza genius, as well a successful businessman and consultant. Hear all about Michael Vakneen and his quest for greatness right here on this episode of Pizza Quest.
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On this episode we welcome Bill Crawford, former Air Force jet fighter test pilot and, now, the owner of Righteous Slice in Rexburg, Idaho. Bill shows us all about his Grand Prize winning El Pollo Barracho Pizza (aka "Drunken Chicken" pizza, with tequila marinated chicken) from the 2024 Real California Pizza Contest, sponsored by the California Milk Advisory Board. Peter competed in this contest too (and didn't win), working directly across the bench from Bill during the competition, so he's particularly excited to hear how Bill came up with his concept. Bill even makes us the winning pizza and takes us on a tour around his Idaho pizzeria, in this fun, fascinating, and informative episode.
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The pizza and artisan bread worlds inevitably found each other during the past two decades, and it's a marriage made in heaven. Now, we see a lot of cross-over as pizzerias are making their own breads and many bakeries are making great pizza.
The common denominator in all of this is the Bread Bakers Guild of America, which serves as the networking repository of knowledge and training for everything related to the art and science of bread. The Guild is at the root of the improved quality in bread products across North America and beyond.
In this enjoyable conversation, recorded at the Northeast Pizza and Pasta Expo in Atlantic City, Peter (a founding member of the Guild) meets with the Guild's Executive Director, Karen Bornarth, to catch up on the ever-evolving work and influence of the Guild, including the growing influence and opportunities for women in both bread and pizza.
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Welcome back to Pizza Quest. Yes, the Yodi's are back! John Arena and Brian Spangler, our two original Pizza gurus who helped launch these Pizza Talk/Pizza Quest shows during the pandemic, are joined by the true global bagel poet laureate of our time, Philip Korshak, for a delightful conversation of show-and-tell as we celebrate the emerging bagel renaissance across the land. More and more pizza operators are getting into bagels, as we've discussed on recent shows, and both John and Brian have, likewise, been bitten by the bagel bug (how's that for alliteration?). They couldn't wait to show Philip their latest results. Join us as we dive ever-deeper down the bagel rabbit hole with three of our favorite guests -- yes, the Yodi's are back!
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This episode was recorded at the Northeast Pizza and Pasta Expo in Atlantic with two of the giants in the pizza world, Roberto Caporuscio of the acclaimed Kesté Pizza Napoletana in Greenwich Village, and Massimiliano Saieva, the master teacher of the ASR PIZZALAB, who has been featured on Pizza Quest in the past as well as in Peter's book, Pizza Quest. Learn all about how they are raising the bar by educating pizza makers across the world with their pizza schools, and pick up some tips about how they make their extraordinary pizzas.
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Yes, bagels are back, with a vengeance! Wonderful shops are bobbing up all over the country, in much the same way as their "kissing cousin" the donut shop. The bagel cycle is fairly predictable, as bagels never really go out of fashion, but the trend often spikes every ten years or so, rejuvenating itself as bakers find more creative ways to make or market them. "Schmears" are sometimes part of the secret sauce of the bagel business, but other factors, such advanced fermentation methods, or the use of non-traditional flours or other ingredients, can play a role. Sometimes it just comes down to bagels being an idea whose time has come -- again! In this episode, Jacob and Alex Cohen, the husband and wife owners of Kismet Bagels, located in Philadelphia's food crazed Kensington/Fish Town neighborhood, share their story of growing Philly's fastest growing bagel company as an intuitively driven outcome of the Covid pandemic. Bagels it would seem, like pizza, are a comfort food whose time has come yet again (and again, and again).
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Will Grant seemingly burst on the scene about 8 years ago as an "overnight success" after winning the Caputo Cup Championship in NYC for his White Sourdough Pizza with Gorgonzola Creme Sauce. For 25 years prior to that, he had simply been a well-kept secret in the Pacific Northwest at his now destination pizzeria, That's A Some Pizza on Bainbridge Island. His 120-year old sourdough starter is even registered in the International Sourdough Library in St. Vith, Belgium, and Will is now a certified pizza teacher. He also delivered the keynote address at this year's Pizza and Pasta Northeast Expo. Listen in as he shares his story and some of his keynote message.
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This week Peter talks with Blaine Parker, the creator and host of the website "Free the Pizza," a site devoted to the unending quest of making pizza in a home oven as good as those from a pizzeria. Can it be done? Blaine says yes, and has written an entire book showing readers how, as well as posting humorous essays regularly on his site to chronicle his journey at freethepizza.com.
He also started a Pizza Prousti thread, inspired by Marcel Proust's famous book, "Remembrance of Things Past" (aka "In Search of Lost Time"), in which Peter contributed a short essay of his fondest pizza food memories. Hear all about it on this week's episode of Pizza Quest!
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Two of the most creative forces in the ever-growing pizza community join Peter this week in a conversation recorded at the Pizza and Pasta Northeast Expo in Atlantic City, NJ. Both are monthly contributors to Pizza Today Magazine, and are regular presenters at both Pizza Expo's.
At Avalanche Pizza in Athens, Ohio, John Gutekanst continually brings together his early background in white tablecloth fine dining into his current world of pizza, expanding the boundaries of what we narrowly think of as pizza. Scott Wiener, meanwhile, has become one of the most visible global pizza ambassadors as a result of his Scott's Pizza Toursin NYC, his many television and Instagram appearances, Zoom pizza classes, and his man-on-the street articles in magazines. These are the go-to guys when it comes to all things pizza, whether past, present, or future, and they're here in the latest episode of Pizza Quest.
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Francesco Marra is the co-founder of Marra Forni, and also the founder of Pizza University (in Maryland, near Washington DC), where some of the most famous pizza makers in the world teach hands-on classes for both professional and home pizza enthusiasts. In this episode, Francesco tells us of his journey from food service marketing, to creating world class ovens, and now to education, all in the service of advancing the quality and growth of pizza.
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Ed Zimmerman is a name not many people outside the pizza and food service industry know (though those of us in the pizza world all know him), but all of us, whether inside or outside of the profession, are impacted by the creative work he does. His company, The Food Connector, organizes the annual Real California Pizza Contest, on behalf of their client, The California Milk Advisory Board (the CMAB). This has turned into a major event for professional pizza makers, with serious prize money, and a great way for home chefs to find inspiration for new ways to make pizza by tracking the results and the recipes. Ed fills us in on this year's contest results and many other creative things he and his team do to help promote the pizza industry and its many products. He is a human bundle of creative ferment, as you will see during this stimulating conversation.
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Peter welcomes Oron Franco, co-creator (along with his wife Riki) of Prime-6. If you watch Shark Tank, where the Franco's landed a major "Shark," (Keven O'Leary, aka Mr. Wonderful), you already know that this is not ordinary charcoal and fire logs, but is made from 100% hardwood sawdust that has been compressed into logs without the addition of any binders. As you will learn during this conversation, the burning properties of this product change the whole equation of wood-fired cooking -- burning hotter, slower, with more intensity, and with lower emissions than conventional hardwood. With the help of their "Shark," Prime-6 firewood is now available to both the food service and the home consumer markets, and is primed to tip over big-time as a game-changing technology that is already being used in a number of major pizzerias and restaurants. You'll hear all about it, straight from its co- creator, Oron Franco, in this new episode of Pizza Quest!
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Most culinary savants are familiar with Chef Wylie Dufresne, who, at his groundbreaking Manhattan restaurant, WD 50, brought modernist molecular gastronomy in the style and spirit of Heston Blumenthal, Grant Achatz, and Ferran Adria to NYC about 10 years ago. Since then, like so many other great fine dining chefs, Wylie has fallen under the spell of pizza and is now expressing his creative genius at Park Avenue's Stretch Pizza. Hear all about Wylie's journey, from his Rhode Island origins, to the global stage, and now finding his voice in the ultra-competitive pizza sector. The expectations are high, but so is his intent, as we'll discover on this new episode of Pizza Quest with Peter Reinhart.
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Korshak Bagels, nestled in the heart of Philadelphia's historic Italian Market Neighborhood, was like the mouse that roared. Producing only 1,000 hand-shaped sourdough bagels a day, Philip Korshak's love-child of a Bagelry garnered national press during its brief two-year run, and elicited deep mourning and lines two blocks long during its final week, even when folks were warned they could buy only two bagels per person. Was it Korshak's Instagram poetry posts, the original shmears and curated smoked salmon and pastrami lox, or simply the amazingly plump bagels themselves that cemented Korshak Bagels as an eternal star in Philadelphia's legendary food constellation? Find out straight from Phil's own mouth as he joins Peter for an enlightening and heartbreaking debrief in this week's episode of Pizza Quest.
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On this episode, Peter talks with Kyle Ahlgren, the producer/director of the Artisan Baking Center (ABC). A year ago, Peter and Kyle collaborated at the Artisan Baking Center, the educational component of Central Milling in Petaluma, CA. The two recorded a video pizza course based on Peter's most recent book, Pizza Quest. Kyle and his team chose four of the featured pizzas from the book, along with Peter's dough and sauce recipes, and created a dynamic, seven-part pizza course that is available now for purchase.
If you choose to buy the course (or any other courses in their catalog), Kyle is offering a 35% discountfor Pizza Quest followers when you use the discount code PIZZAQUEST at checkout. Could be a great holiday gift for friends or loved ones! Hear the behind-the-scenes stories of how Kyle Ahlgren created this and all their video courses on this episode of Pizza Quest.
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Ajith Dharmawardhana (aka Ajith Dharma) is the owner of Fire Within, the leading manufacturer of mobile wood-fired oven rigs. In this episode, Ajith describes how Fire Within trains the growing number of oven owners at their Wood-Fired University to achieve maximum success by providing detailed business plans, strategies, and training on the many uses of their mobile ovens. Learn all about this uniquely American success story right here on this week's episode of Pizza Quest with Peter Reinhart.
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Jason Rosenthal started making pizzas in his apartment for a few lucky locals as a way to maintain his sanity and explore his creativity while exiting a job he didn't love. Soon, he started doing successful pop-ups, then he found a couple of kindred pizza-obsessed spirits, and lo and behold, they teamed up to open Brick+Dough in Montclair, NJ, where the locals are going mad for their inventive, neo-traditional wood-fired pizzas. Based on the buzz, their restaurant seems destined for Razza status in the ever-growing New Jersey pizza renaissance (yes, New Jersey is undoubtedly having its moment!). Hear all about it in this week's episode of Pizza Quest.
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Los Alamitos, California is not known as a pizza haven. That is about to change thanks to Landon Pietrini of Pietrini Pizza Napoletana. Landon is now an international pizza star, having placed 5th at the recent World Championships, and is putting his town on the map.
Pietrini's is no longer a local roadside secret, as the Pietrini family has staked out their own slice of the Orange County dream not too far, actually, from Disneyland. Big crowds are now lining up for Landon's wood-fired beauties and the sky is the limit. Hear all about it right here, on this week's episode of Pizza Quest.
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Chef Roy Elam learned how to cook in the cornfields along the borderland between St. Louis and Illinois, and then paid his culinary dues with some of the country's finest natural foods chefs. But when he decided to open a plant-based restaurant of his own, dedicated to his mom, Donna Jean, Southern California was the logical place to do it. First in San Diego (2017) and, more recently in LA, Donna Jean is drawing big, happy crowds at both locations with its all natural, super inventive vegan cuisine and plant-based cheeses, including pizzas that break all the rules but deliver so much flavor that customers (many of them not vegans or vegetarians) simply don't care about the so-called "rules."
Join Peter in this inspiring conversation with rising star chef, Roy Elam, who was cited a few years ago by The Huffington Post for making the "Best vegan mac & cheese ever!"
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Two internationally known pizza stars are part of the ever-growing cadre of pizza makers putting Texas on the global map. Nicole Bean, award-winning pizzaiola and president of Houston's Pizaro's Pizza, and three-time World Pizza Champion Derek Sanchez, co-founder of Mia Marco's Pizza in Selma (just outside of San Antonio), join Peter to discuss the state of pizza in Texas, and entertain the notion of what a Texas-style pizza would and should be.
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Welcome Back to Pizza Quest! There is no question that Ooni Ovens have taken the world by storm, even eclipsing their worthy competitor RoccBox, which had a nice head start. How have they done it? Fortunately, Scott Deley, who just published a book called The Ooni Pizza Project, joins the show to tell us all about it. The book is loaded with inspiring recipes created by Scott (but inspired by his many pizza heroes), who has been on his own personal pizza quest for quite a while. He is now an official Ooni Brand Ambassador, posting regularly on social media to help establish Ooni as a brand to reckon with. In out conversation, Scott tells us all about what a "Brand Ambassador" means, and gives us an insight into Ooni managed to break from the pack and become a global marketing phenomenon.
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On this week's episode of Pizza Quest, Peter talks with Peyton Smith of Mission Pizza in Winston-Salem, NC. Peyton found his calling, his life's mission if you will, when he fell in love with real Neapolitan pizza in Italy and decided to bring the experience home to the city of Winston-Salem, North Carolina. After nearly ten years, Mission Pizza Napoletana has become a pilgrimage point for pizza freaks near and far, and has been recognized as having one of the best pizzas in the country.
Note: On Sept. 10th, 2023, Peyton will be hosting Peter for a Sunday Pizza Brunch at Mission Pizza, where Peter will be signing copies of "Pizza Quest: My Never-Ending Search for the Perfect Pizza." If you're in the area, here is the link to the ticket information: https://www.exploretock.com/missionpizzanapoletana/event/431227/pizza-quest-brunch-with-peter-reinhart
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This episode features a conversation with Chef John Ash, who for the past 40 years has been known in Sonoma and Napa as the Godfather of Wine Country Cuisine. His restaurant, John Ash & Company, helped to define what became known as California Cuisine back in the 1980's and 1990's. John, along with chefs like Alice Waters, Jeremiah Tower, Joyce Goldstein, and Michael McCarty, changed the way people cooked and ate across the entire country. Chef Ash has also written a number of award winning books, including the 1996 IACP Cookbook of the Year, From the Earth to the Table, and has just published a beautiful new book called The Hog Island Book of Fish & Seafood.
On a personal note, John was the first important chef to serve Peter's bread in his famous restaurant, way back in 1988, which helped launch Brother Juniper's Bakery's successful run and paved the way for Peter's own writing career. He owes a deep debt of gratitude to John, not only for his early support and friendship, but for some of the most memorable meals Peter and his wife ever ate at John Ash & Company. You'll learn even more about this remarkable culinary influencer as he and I reconnect and reminisce in this very enjoyable conversation, here on Pizza Quest.
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Chefs Thomas McNaughton and Ryan Pollnow, the creative minds behind San Francisco's award-winning Flour + Water, join Peter to discuss their newest restaurant, Flour + Water Pizzeria. Located in the heart of the city's North Beach neighborhood (aka Little Italy), Flour + Water Pizzeria will switch the focus from the Neapolitan style that earned them their legendary status in SF's Mission District, towards a Neo-Neapolitan New York Style. Why the change? Tune in to find out all about it.
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On this episode of Pizza Quest, we catch up with the biggest rock star in the pizza universe, multi-world pizza champion Tony Gemignani. Tony is the owner of Tony's Pizza Napoletanaand Pizza Rock, along with many other restaurants, bakeries, pizza schools, and even a new bagel shop in San Francisco called Dago Bagel. He tells us about his biggest project ever, the launch of dozens of Slice Shops by Tony Gemignani franchises across the country.
Despite all that, the main focus of today's conversation is to tell everyone about the upcoming San Francisco Pizza, Beer, and Bagel Festivalon August 19th in North Beach, the "Little Italy" of San Francisco. There are only a few tickets left for this day long blow-out, so if you are planning to attend or want more details, the event page can be found here: https://www.eventbrite.com/e/sf-pizza-bagel-and-beer-festival-tickets-643914444437
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Lars and Cristina Smith must be doing something right. Their restaurant, State of Mind Public House and Pizzeria, is killing it in Los Altos, California, just south of San Francisco. Lars is also competing on the USA Pizza Champions Team and is a fast-rising star in the American pizza community. They are joined in this episode by Lars' former mentor and previous Pizza Quest guest, Leah Scurto, who is having similar success on the north side of the Golden Gate Bridge at her popular restaurant, Pizza Leah, in Windsor (Sonoma County). Join us as they swap stories of how they elevated each other's game over the years and all became major players in the pizza world.
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On this episode of Pizza Questwe take a tangential detour away from pizza (as we often do in our ever-expanding celebration of artisanship wherever we find it) with one of our longtime, favorite guests, Meathead Goldwyn. Meathead (yes, that's his name, the origins of which he explains in this conversation), is the creator and host of the hugely popular website, AmazingRibs.com, where for many years he has provided an encyclopedia's worth of free knowledge on everything related to cooking over wood, charcoal, gas, and even electric. His best-selling book, Meathead: The Science of Great BBQ and Grilling, provides both techniques and recipes, but also clearly explains the science behind why and how you should do it.
In this entertaining conversation, he demystifies some of the most common false myths about BBQ and grilling, and you will leave this episode with some brilliant, perhaps even life changing takeaways, and might even be compelled to join Meathead's Pitmaster Club for additional perks. Hold on for a great ride as Peter talks with the legendary Meathead Goldwyn.
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Join Peter as he meets with three of the leading voices in the USA pizza movement: Laura Meyer, Stephanie Swane, and Alexandra Mortati. As more and more women take the helm of their pizza businesses, they encounter similar but also different challenges than their male counterparts, and bring new creativity to the craft. You will hear all about it on this week's enlightening episode of Pizza Quest.
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Chef Ryan Hardy has been killing it in the Lower East Side of New York City with his wood-fired Neapolitan pizzas and other fire-cooked menu items at Pasquale Jones. And now, a few yards away, he has opened a hot new Sicilian-themed cafe called Bar Pasquale, where sfincione-style pan pizzas reign. Ryan describes his vision for both places and shows us the difference between these two classic styles of pizza. His description of Pasquale Jones' Clam Pizza will be enough to make you want to head over there, as so many others have, as soon as possible. It's all here on this week's episode of Pizza Quest with Peter Reinhart.
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One of the recent paradigm shifts in the pizzeria world is that customers are now familiar with and in search of many styles of pizza, be it classic Neapolitan, New York and New Haven, thin-crusted parlor and bar pizzas, Detroit and Sicilian thick crusted, and all of the variations in-between. In response, a number of popular pizza experts have expanded their repertoires to include pizza styles that were not part of their original menu.
In Denver, Colorado, Mark Dym has long been known for his award-winning Neo-Neapolitan-style pizzas at Marco's Coal-Fired Pizza; while Giulio Adriani has been a go-to teacher, trainer, consultant and trail blazer in the wood-fired Naples-style pizza realm. In this conversation with Peter, they discuss shifting customer demands and how they are expanding their own repertoires to stay one step ahead of the curve.
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Welcome back to Pizza Quest!We recently did a show that we called Bourbon 101 (June 11), and have done other shows that celebrate artisanship in subjects adjacent to our usual focus on pizza (olive oil, mezcal, tomatoes, and various types of cheeses). But, when Joe Salonia, co-host of HRN's podcast series, Cutting the Curd, offered to take me on a journey of his personal specialty cheese category, Swiss, it was impossible to resist. Joe is a national sales and marketing rep for Gourmino Cheese, makers of some of the finest Swiss-style cheeses in the world. To most Americans, the term "Swiss Cheese" is very confusing, so I asked Joe to take me by the hand and walk me through a tasting that would lift the veil and make me a semi-dangerous Swiss cheese expert. Taste along, if you'd like, and join us on a deep dive into the wonderful world of Swiss cheese!
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Over twenty years ago, Jonathan Goldsmith fell in love with traditional Napoletana wood-fired pizza while living in Italy, and then became a mid-life apprentice to the local pizza masters. He then decided to bring the experience back to his hometown of Chicago, where this style was still a new thing. Spacca Napoliwas thus born on the North Side, and has become a pizza pilgrimage destination ever since, even in pizza-crazed Chicago, loaded with every style of pizza known to man. There's something about the inner connection that Jonathan has with his pizza roots, a genuine soulfulness, that is experienced by his patrons, who view him as the padrone of Spacca Napoli and as their own link to the authenticity he so clearly honors. Jonathan returns to Pizza Quest in this episode to elaborate on his unexpected journey in becoming one of the pizza community's most beloved ambassadors of the true craft.
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In our never-ending celebration of artisanship wherever we find it, this week's episode turns our lens onto one of the truly great American crafts, distilled whiskey, most notably, bourbon. On the show to explain it all is Peter's long-time friend, culinary educator, and award-winning author Albert Schmid, whose newest book, Bourbon 101, was just recently released by The University Press of Kentucky.
In this episode, Albert takes us through a tasting of four distinct versions of corn mash whiskey, and explains what qualifies some as "bourbons" and others as, well, moonshine, Tennessee or Canadian whiskey, Scotch, Gin, and the dozens of other variations of hootch. Most importantly, though, he opens up a whole new level of appreciation for how to savor that essence -- the spirit -- that distinguishes one brand from another and makes bourbon such a beloved part of the great artisan story of America. Feel free to taste along, as Albert Schmid expertly guides us through Bourbon 101.
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Central Milling Flour has emerged as one of the most highly sought premium brands for artisan bakers of all types of products, but especially for breads and pizzas. We caught up with managing partner and baking phenomenon, Nicky Giusto, a long-time favorite here at Pizza Quest, the day before the doors opened at the International Pizza Expo in Las Vegas in March, 2023. He was putting together his signature high-hydration, sprouted focaccia dough, which would then be baked throughout the event the following day with all sorts of inventive toppings. You should be able to hear the dough slapping around the mixer and almost be able to smell the aromatic fermentation and flavor esters as Nicky takes us deep into his creative process.
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Welcome to this special Memorial Day edition of Pizza Quest, with our special guest, Steven Raichlen, author of The Barbecue Bible, now celebrating its 25th anniversary with a new, updated edition.
Memorial Day signifies many things important to us all as we honor those who have made our freedom possible. It also instinctively compels us to break out the BBQ grills and charcoal. In this episode, Steven shares with us his long journey from Reed College, to writing for an underground newspaper in Boston, to landing in south Florida where he has since authored 32 books and won numerous James Beard Awards -- all driven by his global quest in search of every known iteration of cooking with fire. His books have sold millions of copies and his public broadcasting cooking shows have inspired us all and opened a world of international flavor possibilities. I often refer to our Pizza Quest followers as members of a tribe of kindred spirits we affectionately call "fire freaks." So, prepare to meet the tribal elder and current godfather of the fire freak movement, as Steven Raichlen shares his inspiring story in this "break out the grills" episode of Pizza Quest.
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On this week's episode, join Peter for an illuminating conversation with the team that brought L'Antica Pizzeria da Michele to California, and now, to New York City. How do they recreate, re-imagine, and live up to the over-hyped expectations of the legendary pizzas from the original "mother house" in Naples? With a lot of hard work, as you will learn when you listen to this latest episode of Pizza Quest, recorded at the 2023 International Pizza Expo.
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On this episode of Pizza Quest, we meet Meghan Murphy-Gill, aka The Reverend Meghan Murphy-Gill, an Episcopal priest who also happens to be a serious baker of bread and, most importantly, a fabulous writer who has authored a new book, The Sacred Life of Bread. The subtitle of her book is "Uncovering the Mystery of an Ordinary Loaf." As we continue our back and forth exploration between "pizza" and "the quest," you can see why this book and its author are of great interest to Pizza Quest. Join us as Peter and Rev. Meghan discuss the many layers of meaning in a simple loaf of bread. You may never again look at your sandwich -- or your pizza crust -- the same, after listening to this episode.
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Daniele Uditi is a pizza rock star, establishing his uniquely personal Neapolitan pizza technique (along with his signature Cacio e' Pepe pizza) at Pizzana, his destination Los Angeles restaurant (with more locations popping up around the country, as you will hear). Daniele is also the head judge for the popular Hulu competition show, Best in Dough. He shares his journey and all the Pizzana news with Peter on this new episode of Pizza Quest, recorded at the recent International Pizza Expo in Las Vegas.
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In this episode, we continue to expand the scope of Pizza Quest to include a focus more on the quest than on the pizza.
Bread is the big umbrella in Peter's own quest, of which pizza is a delightful sub-set. Lately, more and more authors have added their own words and thoughts to the multi-dimensional levels of meaning embodied by bread. Kendall Vanderslice (oh what a perfect name) is one of them.
A theologian based in Durham, NC, Kendall shares with us here her own complex journey, as well as her reflections on bread as an iconic window into better understanding hunger, longing, and the goodness of God.
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Michael Goldfarb is an accomplished journalist and political author, and one of Peter's oldest and best friends. Michael has produced several award winning documentaries on NPR and the BBC, and published books on the Iraq War (Ahmad's War, Ahmad's Peace) as well as the 1,000 year old modern Jewish Diaspora (Emancipation). More recently, he started a podcast called FRDH, where he examines current events through his unique journalistic lens from his ex-pat home base in London, England.
After interviewing Peter on NPR, things have come full circle; Peter now interviews Michael on Pizza Quest. Hear all about Michael's amazing journey as he and Peter catch up with each other, yet again, in this new and special episode of Pizza Quest.
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Steve Dolinskyis a legendary, multi-James Beard Award winning broadcast journalist who is also Mr. Chicago when it comes to food (especially pizza). Steve joins us from the International Pizza Expo in Las Vegas, along with Pizza Quest’s longtime “Pizza Yodi,” Brian Spangler of Apizza Scholls, and Justin DeLeon, owner of Apollonia's Pizzeria in Los Angeles (whose Detroit-style “Crown Pizza” provides the cover shot for Peter’s recent book, “Pizza Quest, “My Never-Ending Search for the Perfect Pizza”). Together, they discuss the upcoming LA Pizza Festivaland all sorts of other things that pizza freaks love to obsess over.
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As you know, we've been putting a lot more emphasis on the "Quest" aspect of Pizza Quest these days and this episode is a great example.
In 1971, I was a founding member of a restaurant collective in Boston called Root One Cafe, one of the early organic food restaurants in the country. One of our members was a young student from Antioch College, Steven Shore, who had decided to do his work-study internship at our cafe, and so he lived with us for a number of months back in 1972. He and I became good friends and stayed in touch over the years. We last connected after he contacted me from Israel, where he had moved to become a rabbi and was working on a book about his journey.
Join us as Steven, now Rabbi Shmaria Shore, and I catch up and fill in the blanks of his long and winding quest for self-discovery and a meaningful life. As you read this, at this very moment, Shmaria and our mutual friend and fellow Rooter, Alan Cahn and I are planning a 50th anniversary Zoom reunion in May for anyone who worked at Root One. So, if you are one of them, or know anyone else who was there, please write to me at peter@pizzaquest.com and I'll send you the details.
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At the 2022 Northeast Pizza Expo held in Atlantic City, New Jersey, Peter sat down with Pizza Quest favorite, Scott Wiener, the founder of Scott's Pizza Tours in New York City and the driving force behind the philanthropic movement, Slice Out Hunger. Scott's knowledge of pizza is encyclopedic and insightful, as you will hear during this far-ranging conversation about all things pizza.
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In addition to hosting Pizza Quest, Peter Reinhart is also the Executive Director of the Johnson & Wales University International Symposium on Bread where, for a number of years, he has hosted many of the world's foremost thought leaders on the subject, who gather to explore the future of bread. In this presentation, delivered at the 2022 Artisan Bread Expo in Atlantic City, New Jersey, Peter provides an overview, to a live audience, on the key takeaways from the most recent International Symposium on Bread, including his predictions of upcoming trends and products, not only regarding bread, but also its implications for pizza.
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Join Peter at the Northeast Pizza, Pasta, and Baking Expo as he spends time with Traci Rennaker, President and CEO of Lloyd Pans. Lloyd Pans is the leading manufacturer of every kind of pizza pan known to mankind, whether square, deep, long and thin, round, perforated, Sicilian or Detroit-style -- you name it, they make it. You'll learn more than everything you need to know about pans in this fun and engaging episode.
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Listen in as Rachel Wyman, Bryan Ford, and Serhan Ayhan, three rising stars in the baking and pizza community, swap stories of their unique journeys finding their distinctive voices in this big, yet small world.
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Peter presented, and HRN recorded, his seminal exploration of bread baking as a multi-dimensional journey of self-discovery and transformation at this year's Northeast Pizza, Pasta, and Baking Expo. Hear it all in this week's episode of Pizza Quest.
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Peter is joined by Michael Fox, the coordinator of Clubhouse's audio community sector known as Pizza Club. Throughout the week pizza freaks of all types gather in the virtual clubhouse to share all manner of pizza obsession. Michael explains how it all works and how you can be a member.
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Peter presented, and HRN recorded, his seminal exploration of bread baking as a multi-dimensional journey of self-discovery and transformation at this year's Northeast Pizza, Pasta, and Baking Expo. Hear it all in this week's episode of Pizza Quest.
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Brooklyn pizza legend Paulie Gee delivered the keynote address at this year's Northeast Pizza, Pasta, and Baking Expo in Atlantic City. He recaps for Peter (and for us) what he told his audience, and shares his journey and mid-life transformation from working in an unfulfilling mainstream job to becoming a pizza legend and mentor to dozens of others.
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Fred Mortati and his family grew a third generation New Jersey food importing business into one of the most important companies in the American pizza and restaurant industry. Hear how they did it, and how they introduced Caputo Flour and other Italian products to America, in this week's episode of Pizza Quest with Peter Reinhart.
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In this episode Peter takes us "behind the curtain," of the Young Pizza Makers competition at the Northeast Pizza, Pasta, and Baking Expo in Atlantic City. He speaks with three of the judges, who describe what they look for in a championship pizza and how the future looks bright as the next generation of pizza makers prepares to step to the plate.
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Pizza Quest returns with a new season of episodes, kicking off with the first in a series of presentations and interviews by Peter Reinhart recorded at the Northeast Pizza, Pasta, and Bakery Expo held in October, 2022, in Atlantic City, NJ. This week's episode is entitled "Tinkering With Your Dough," with Peter and guest panelist, pizza master John Gutekanst of Avalanche Pizza in Athens, OH, fielding questions from an audience of over 100 professional and amateur pizza makers from across the nation. You might even 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.
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This week on Pizza Quest we return to Ann Arbor, Michigan for a second visit with another member of the Zingerman's Community of Businesses, this time with Amy Emberling. Amy is the managing partner at the world-famous Zingerman's Bakehouse, where NY-Style rye bread meets San Francisco-style sourdough, and "Old School Apple Pie" gets reinvented using Michigan-grown apples with a crust made with the highest quality leaf lard. Amy shares with us the unique vision and philosophy that has made Zingerman's an iconic brand and also template for entrepreneurs in all types of businesses; where the values of artisanship converge with a unique vision of ethical business practices, and something special can, and does, happen.
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We welcome back Mark Todd, The Cheese Dude, to Pizza Quest. This is Mark's third visit in what will continue as an ongoing series of master sessions (which makes him our "Cheese Yoda") on the fathomless world of cheese. In previous episodes we explored Pasta Filata, which is the category of mozzarella and other pulled cheeses, followed by an episode on the very diverse world of cheddar. This time around, Mark guides us through the realm of hard, aged cheeses, such as Parmesan, Romano, Asiago, and aged Gouda. Peter will be your portal, your vicarious taster, as Mark leads us though the subtleties and complexities of these amazing cheeses, here on this new episode of Pizza Quest with Peter Reinhart.
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Leah Scurto was born to be a food star, not just a pizza star, as you will learn in this entertaining conversation with host Peter Reinhart. Half Mexican, half Italian, born into a family of food lovers who shared wonderful family meals during her early years, Leah's current success was simply meant to be. You'll hear all about her award-winning pizzas and culinary vision for the future of Pizza Leah, located in the heart of Sonoma County's wine country, in this latest episode of Pizza Quest.
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Michael Kalanty was my faculty colleague when I taught at the California Culinary Academy back in the 1990's. Since then, he and I have been on parallel tracks, both as educators, bread book authors, and as product developers. In this episode, Michael shares his long and winding road including pastry chef, bread expert and educator, product developer for major food companies, and even how he became a "Certified Master Taster." All of which brings us to his most recent project, developing a new kind of bread for Craig Stoll at San Francisco's popular, award-winning Delfina Restaurant and Pizzeria Delfina. I got a sneak peek taste of this wonderful new, light as air, addictively delicious bread on a recent trip to SF, and Michael fills us in on its back story and takes us through the creative process of how a new product develops from an idea into full manifestation. It's a fascinating journey and you will hear all about it here, just days before the new Pane di Pala, hits the menu at Delfina. Remember, you heard about it here first, on Pizza Quest.
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Three years ago, Eidref Laxa started a podcast in San Jose, California as a way to learn everything he could about pizza so that, maybe, one day he could open his own pizzeria. Over 150 episodes later, "What's Good Dough" has become a goldmine of pizza knowledge, culled from the giants in the industry who have generously shared their knowledge with Eidref, who then shares it with his listeners. In this episode of Pizza Quest, Eidref describes his journey of self-discovery with host Peter Reinhart, including some of the highlight moments of his many interviews with pizza luminaries like Tony Gemignani, John Arena, Dan Richer, Will Grant, and many others, while he continues his own never-ending quest for the perfect pizza.
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In light of the new announcements of James Beard awards, we would like to congratulate Chris Bianco (Outstanding Restauranteur) and post again our conversation with Chris Bianco. Congratulations Chris: Chris is rightfully acclaimed as the poster boy of the artisan pizza movement. Not only is he an important and unfiltered thought leader in the realm of sustainability and right action, but his pizzas represent the benchmark to which all others aspire. Today we take a deep dive into the mind and heart of Chris Bianco of Pizzeria and Pane Bianco.
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Once upon a time, in New York City 1999, there was a restaurant created by Chef Frank DeCarlo, built around a wood-fired oven, called Peasant. Who knew then that this now iconic place would foreshadow a movement toward cooking with wood that has embedded itself throughout our food culture? Chef Marc Forgione, a friend of DeCarlo's and a regular at Peasant, was on his own culinary journey back then that included working for his father, the legendary Larry Forgione, at An American Place, and then on to France, apprenticing with the Michelen-starred Michel Guerard, then back in the states with Laurent Tourondel (think BLT Prime), and Patricia Yeo -- legends all. Marc then won the Next Iron Chef competition and appeared on the series, competing with mystery ingredients in the moment, in the deep-end, against talented challengers, honing his culinary improvisatory skills that he then manifested at Restaurant Marc Forgione, American Cut, and now, at Peasant, when Frank DeCarlo retired and handed his old friend the baton. You'll hear all about Marc's journey of finding and discovering his unique culinary voice in this latest episode of Pizza Quest.
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Ann Arbor is one of the great college towns in the country, but it is equally revered in the food world as the home of Zingerman's, the destination deli and bakehouse that has become a benchmark brand, the Zabar's of the mid-west, if I might be so bold. But it is also a wonderful restaurant incubator via their "Community of Businesses," as witnessed by Miss Kim, a landmark restaurant operated by Chef Ji Hye Kim, where traditional Korean dishes are reimagined using local, seasonal, mid-western ingredients. As with all success stories, there is a long, interesting back story, including Ji Hye's days growing up in Seoul learning all about kimchee and other food traditions from her mom, then the family's immigration to New Jersey, Ji's college years at the University of Michigan studying political science and economics, then a career in food service -- all before finding her way back to Zingerman's, where she operated an in-house street food cart for 4 years called San Street. And then came Miss Kim, along with national accolades and suddenly "being discovered" beyond Ann Arbor on the national stage. You'll hear all about Ji Hye Kim's inspirational journey and her culinary vision on this week's episode of Pizza Quest with Peter Reinhart.
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Tommy Garnick is known and loved throughout the pizza world as the Grand Champion of the 2019 California Milk Board Pizza Competition and as the former owner of Brava Pizza in Denver and as an instructor at The Fire Within Wood-Fired University. More recently, however, Tommy has relocated to Tucson, Arizona, where he and his partners are building a multi-purpose artisan culinary and crafts center, including a showcase for some of the most beautiful kiln-fired tiles from all over the country. This is a major work in progress for Tommy, and, in this episode, he takes us on a tour of what he's creating out there on the edge of the desert and talks about the compelling vision that drives him forward. And, of course, we talk about his prize-winning pizza too -- how could we not?
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Alan Cahn is one of my oldest and dearest friends -- a brother from another mother, as the saying goes. He is also a transformation-meister, who has dedicated his life to helping others achieve their highest aspirations and self-discovery. We started out in food together, as part of a restaurant collective in Boston 51 years ago, and each followed our personal quests as the road unfolded for us, yet never lost contact as we shared our latest discoveries with each other. You'll hear all about that, as well as Alan's sage guidance for those wanting to raise their own game to the highest levels of excellence, in this new episode of Pizza Quest with Peter Reinhart.
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We often say that Pizza Quest is more about the quest than it is about the pizza, so in this episode we do just that, as we expand the map of our journey and our celebration of artisanship wherever we find it. Today we welcome fellow Heritage Radio Network host, Lou Bank, of the Agave Road Trip podcast. You'll learn all about how Lou's non-profit organization, s.a.c.r.e.d., supports and celebrates the unknown farmers and distillers of rare, small batch agave spirit beverages in rural Mexico, helping them build village libraries and water systems while they preserve their traditional distilling methods. Yes, we're talking about mezcal, the real thing, and Lou takes us through an intoxicating tasting session as he shows me (and us) how to unlock and appreciate the many depths of flavor lying hidden in that smoky agave whiskey. We'll all learn together as Lou Bank guides us on our own agave road trip, right here on Pizza Quest.
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For over 30 years, Expo has been the largest gathering of pizza professionals, enthusiasts, and all-around pizza freaks in the world and has been featured on many television shows and is an indispensable event for independent operators to secure contracts, ingredients, equipment, and (importantly) new ideas. I think of it as a “gathering of the tribe.” Every day during the Expo, over 10,000 people gather in the Las Vegas Convention Center to make deals, swap war stories, and eat great pizza (and now also other baked goods, as The Artisan Bakery Expo has been attached as part of the event). Peter (“Pete”) Lachapelle is not only the Executive Editor at Pizza Today Magazine, but is also the “overlord” of Pizza Expo. In this riveting conversation, Pete shares the anguish of canceling last year’s Expo and talks about what lies ahead.
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Every day, new pizzerias open everywhere to varying degrees of success. But what is it that causes some of them to immediately burst from the gate and generate excitement and buzz? Geno DiPaolo and his daughter Gena, somehow found that "secret sauce" to make it happen in Charlotte, North Carolina at their Geno D's Pizza. Geno is known by his fans as "Geno from Jersey," and that is definitely part, but not all of the magic. Listen in as Geno and Gena fill us in on what makes New Jersey pizza so special to the many Carolinians who are now flocking to their tiny kiosk-style father/daughter pizzeria. Geno also shares some of his techniques for his signature Grandma pizza, which has quickly become a crowd favorite. It's all here on this latest episode of Pizza Quest with Peter Reinhart.
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We've invited one of our regular contributors and Pizza Yodi, Brian Spangler (owner of Apizza Scholls in Portland, Oregon), to flip the script and interview this week's guest -- me! I'm here to announce the release of our long-awaited book, "Pizza Quest, My Never-Ending Search for the Perfect Pizza," and to answer Brian's questions about the book. Brian, by the way, is one of 30 contributors to the book, which grew out of the first two seasons of Pizza Quest, and brings the reader over 35 recipes that pay tribute to the many pizza luminaries who appeared on episodes of our show. We'll take you behind the scenes of this book, which is now officially published and available via your favorite book sellers. Thank you Brian for being the inspiration for two of the pizzas featured in the book. In this interview, we'll discuss what I call the Eleventh Commandment of Pizza: It's more about the quest than it is about the pizza, and quest never ends!
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One of our producers saw a photo on Instagram of this Meatball Parmesan Sandwich from Razza, Dan Richer’s amazing pizzeria in Jersey City, NJ. Brad was so inspired by the photo that he immediately contacted Dan and asked him if he’d show us how to make it here on Pizza Talk. And, now, here it is (thank you Dan and Brad)! One of the things that really differentiates this sandwich from your average meatball sub is the roll, made from Razza’s own naturally leavened pizza dough. As you will see and hear during this demo, the roll alone will get your juices flowing, but watch how the sandwich just keeps building and building until it simply explodes with flavor! Enough talk — let's listen to this episode, its time to get hungry…..
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The Baking Steel has been a game changer in the pizza world and beyond ever since it arrived. It was “invented” by Andris Lagsdin and, in just a few short years, has gone from little known obscurity — a private in-the-know kind of club — to now arriving at a status, just before fully tipping over, known as, “I just heard about this thing and I think I really want one.” In this episode, hear from the inventor himself about how he did it, and watch him make a perfect pizza on the Steel in his home oven. If it is true that “Necessity is the mother of invention,” then this product is one serious mother…
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Scott Wiener is, arguably, the most beloved "influencer" in the pizza world. He is a true pizza maven, and knows more about pizza than anyone that any of us know. He turned a college hobby into the hugely successful Scott's Pizza Tours in New York City, and has introduced thousands of visitors to the best pizzerias in the city, while also co-hosting, with pizzaiolo extraordinaire Mark Iacono, his own television series, Really Dough?. Scott also serves as one of the emcees at Pizza Expo, writes monthly articles for all the pizza magazines, and owns the world's largest collection of pizza boxes, as verified by the Guinness Book of Records. He is the pizza everyman! This interview was conducted during the early days of the pandemic, and Scott's insights as to how the pizza community was pivoting and thriving, despite enormous challenges, have proven prescient. Join us on this episode of Pizza Quest for a conversation with everyone's favorite pizza guy, Scott Wiener.
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Stromboli master and world champion pizzaiolo, Lee Hunzinger, joins Peter and regular contributor and Pizza Yodi, Brian Spangler, for an illuminating session on the crafting of the perfect stromboli. Brian believes that Lee makes the absolute best stromboli he ever had, and requested to be part of this conversation to, like all of us, drink at the well of greatness. You'll hear all about it on this week's episode of Pizza Quest with Peter Reinhart.
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Today’s guest is the embodiment of the old adage: Think globally, but act locally. By that, I mean that Siler Chapman is a world pizza champion, a protege of Tony Gemignani, and is known well beyond the borders of this city, my city, our city, Charlotte, NC, where we both live. As you will learn in this fun conversation, I have been a fan of Siler’s since I moved here 19 years ago, when he was was already a local 20 year old wonder-kid, and have watched him grow and navigate through the joys and challenges of his pizza (and life) journey, including his work as the co-founder of Perfecting Pizza, a consulting service that helps other operators build their own successful pizzerias. For the past few years he has reinvented himself, yet again, as a successful mobile pizza operator called The King of Fire, where he is making the best pizza in town, popping up in new locations every day while simultaneously expanding his fleet. Join us as Siler shares his long and winding journey and gives us a tour of us his moveable feast of a pizza truck, The King of Fire.
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Here at Pizza Talk, we love that Anthony Falco, like Babe Ruth, called his own shot and hit it out of the park. A few years ago, after an illustrious career at Roberta’s and other pizza palaces, he declared himself an “International Pizza Consultant,” and guess what? The consulting opportunities began rolling in. Of course, he could actually walk the talk, so this was no empty boast, and Anthony has been helping improve the quality of pizza across the planet ever since. We will hear all about his journey and also talk about one of his naturally-leavened pizza doughs in action in a fun show-and-tell segment. Follow him @millenium_falco, and, who knows, maybe you too can become an International Pizza Consultant!
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There are a lot of reasons for this, and it goes way beyond flavor. One of the international driving forces of this tidal wave of interest is Vanessa Kimbell, who is the founder, author, and host of TheSourdoughClub.com and Sourdough.co.uk (and three Sourdough School cookbooks). Based in the UK, north of London, Vanessa has a huge following and is an important global influencer and teacher, especially regarding the health and wellness aspects of sourdough fermentation. Her doctoral work is bringing hard evidence to the intuitive sense we all feel that sourdough -- that is, natural wild yeast and bacterial fermentation -- is really good for us (I mean, really really good for us and for our gut health -- the key to it all). Tune in to hear how Vanessa's life was not only changed, but literally saved by her research and discoveries. She has taken on the mission of changing the world one loaf of sourdough (and pizza) at a time, and you need to know about it and, if you haven't already, join in her revolution.
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John Gutekanst, owner of Avalanche Pizza in Athens, Ohio, whose blog, The Pizza Goon, is only one of his alter egos, is, to my mind, one of the true Rennaissance men of the pizza and culinary community. In this lively conversation and demo, John takes us into his creative process, shares some recipes and culinary history, and gives us a glimpse of his generous spirit and determination to make the world a better place. Where does he get his boundless energy and desire to serve?
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Laura Meyer has worked with Tony Genignani for many years and is both a protégé and a prodigy. In this fascinating conversation, Laura talks about her personal journey and the process of finding her own award-winning “voice,” while also helping Tony build one of the most important pizza brands and training programs in the world. Laura is also one of a growing number of women stars in the pizza community (and we’ll be meeting with others in the coming episodes). But, suffice it to say, in a world historically dominated by men, Laura can hold her own as a star in her own right, and represents the next generation of future pizza yodi’s as a link in the transmission of knowledge for those who follow after her.
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Audrey Sherman Kelly is one of the fastest rising stars in the pizza firmament. She not only makes competition-winning pizzas, but also is a regular contributor to Pizza Today Magazine, and the creator of a grandma pizza, The Patty, that pays tribute to her son’s grandma (yes, Audrey’s mom) with a distinctive sesame seed crust. How does she do it? Audrey tells all in this episode of Pizza Quest with Peter Reinhart.
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When Hurricane Sandy devastated the coastal areas of Queens and Brooklyn, there were many economic victims. But Nicole Russell, who had already lost her job, decided not to be a victim and, instead, started making original pizzas baked in her home oven, and sold them out the back door, like her signature Kiss Mi' Converse Jerk-Chicken Pizza. Thus, Last Dragon Pizza was born. Before long, Nicole had earned a big following and got invited to join a delegation of pizza luminaries to compete in Italy on the world stage in an international competition. There’s a lot more to this amazing Lazarus story, so join us on this episode of Pizza Quest with Peter Reinhart, as Nicole tells Peter how it all came to pass.
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Well before Ed Levine and Pete Wells, in the New York Times, declared Razza in Jersey City as “the best pizza in New York,” Razza’s owner, Dan Richer, appeared on Pizza Quest to discuss how it all happened. Is it the naturally leavened sourdough crust, or the best locally sourced ingredients, or something about the technique, imagination, and passion that drives Dan’s vision? You’ll find out as you join us for Peter’s conversation with Dan Richer on this episode of Pizza Quest with Peter Reinhart.
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When Philip Korshak last appeared on Pizza Quest he was the general manager of pizza operations at Home Slice Pizza in Austin Texas. Fast forward five years and Phil, after an interim stopover in Minneapolis, is now in the Italian Market section of South Philadelphia, out of the pizza game altogether, and the proprietor of the recently unveiled Korshak’s Bagels, the hottest opening in food crazy Philadelphia in years. At the time of this interview, Phil was still haggling with inspectors and contractors amidst the pandemic drama, and hadn’t yet opened to the public, but when he did open the lines formed around the block with people anxious to try his sourdough, hand-formed bagels as well as his original shmears. Korshak’s is now the poster child for the burgeoning artisan bagel movement, and Phil is its colorful, charismatic ambassador. You’ll see why in this episode of Pizza Quest with Peter Reinhart.
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We like to say that we celebrate artisanship wherever we find it, because artisans are our real community of kindred spirits, of which pizza is but one spoke (albeit, a very large spoke!). But another big spoke is, of course, the bread baking community and, in that branch of our family there is one name that towers above them all, Poilane! Many of you already know that 18 years ago the most famous bread baker in the world, Lionel Poilane, was tragically killed, along with his wife and their dog, in a helicopter crash on the coast of France. At that time, his eldest daughter, Apollonia, was preparing to enter college at Harvard, though she had always, since childhood, been preparing to carry on the family legacy. Childhood ended earlier than expected that sad day and, amazingly, Apollonia not only entered and completed her degree at Harvard but, also, traveled back and forth to take the helm at Poilane Boulangerie and, with her sister, to watch over its expansion into a global brand, as well as to write an important book about the four-generation bakery called, not surprisingly, Poilane: The Secrets of the World Famous Bread Bakery. Apollonia is here with us now, on Pizza Quest, to tell us the whole story of this visionary bakery. It’s our honor to welcome her.
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Today on Pizza Talk, we welcome Nina Mae Levin, the founder of Stoney Hill Pizza on Martha’s Vineyard. Our discovery of Nina was due to two previous interviews that we did last year, with Ed Levine and Glenn Roberts, who both live on the Vineyard and who, essentially, told us we had to meet this talented rising star and hear about her life-changing corn and shiitake pizza that had blown both of their minds. So I tracked Nina down just as she and her team were about to wind up their summer season and go into planning for the next year! Of course, we learned a lot more about Nina Mae, as well as her talented chef (the one who “holds it all together,” according to Nina), Georgia Macon. Because the corn season was already over, they demonstrated, instead, their own take on another of their (and my) life-changing obsessions: hoagies. Enjoy this conversation with Nina Mae Levin and Georgia Macon, of Stoney Hill Pizza because, as the saying goes, some new stars are about to be born.
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Will Grant burst on the culinary scene about five years ago when he started winning competitions with pizzas made on his 100% sourdough crust. Will’s starter was cultivated at his pizzeria, That's A Some Pizza, on Bainbridge Island, Washington and is a family multi-generational legacy. Will is one of several pizza influencers, such as Anthony Mangieri, Dan Richer, Anthony Falco, and others whom we've featured here on Pizza Quest, all who are converting others to the use of naturally leavened pizza dough. But Will's been doing it for a longer time than many of the others, even though he's just now come to prominence, recently representing the USA at the World Pizza Championships. You'll hear all about Will's journey, tenacity, his sourdough starter, and, also, his plans for the future in this very special sourdough episode of Pizza Quest.
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Welcome back for another fascinating segment of Pizza Quest with Peter Reinhart. This time around we tracked down one of the most unique operations in the country, not because it is a mobile pizzeria, but because of how the owner, Luis Perez, makes it happen using 4 single unit RoccBox ovens mounted into a 3-wheeled Piaggio Ape van in Rochester, NY. It basically looks like a rocket ship -- you’ve got to love it!!
Luis will tell us the whole story and how this crazy operation works. Innovation and creativity -- this story feels like the American Dream, circa 2021. Enjoy!!
BTW, we recorded this last fall, at the end of the Peels on Wheels first season, and a lot more has happened since then for Luis, as the truck is about to become a "pizza garage." We'll bring him back in the future for an update, or you can follow his unfolding story on Instagram @peelsonwheelspizza
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After the international success of Modernist Cuisine, followed a few years later by the equally impressive Modernist Bread, author/publisher Nathan Myhrvold and his talented team of food geniuses are back with the eye-popping, four-volume boxed set, Modernist Pizza. It has everything you could possibly want to know about pizza and more, accompanied by the always spectacular in-your-face photography for which the Modernist books are known. In this lively conversation, Nathan tells us all about his early days as an assistant to Stephen Hawking, his role as chief technology officer at Microsoft, his work as technical advisor to Steven Spielberg for the Jurassic Park films, founder of Intellectual Ventures where he invests in world changing inventions, and how all of this intersects with his lifelong passion for food, cooking and, now, pizza. It’s quite a journey, and we’ll hear all about it on Pizza Quest with Peter Reinhart, on HRN.
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Two Brits walk into a pizzeria… and the rest is history. Brother James and Thom Elliot decided to buy a three-wheeled Piaggio-Ape scooter and travel the world on a quest for the best pizza they could find. They not only wrote a book about their journey but opened three Pizza Pilgrims restaurants in London, where they put everything they learned into practice. Thom Elliot is the spokesman in this episode (though James drops by briefly) and he tells us all about their wild and crazy adventure.
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Mark Todd lives hidden in the woods along the Russian River in western Sonoma County, where he ferments everything he can get his hands on. But, more importantly, he is also a consultant to many cheese companies and marketing boards because, quite simply, when it comes to cheese, he is The Dude. In this episode he tells us how he became The Dude, and also gives us a master class in the category of cheese called Pasta Filata, which includes mozzarella, This will be the first of an ongoing series of episodes with Mark, in his mission to turn us all into cheese experts.
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The best olive oil no longer comes from old trees in romantic olive groves. There is a new art and science emerging, and it promises to revolutionize the olive oil industry across the world. Master miller David (pronounced Daveed) Garci-Aguirre and educator Lisa Pollack, explain how Corto, and other olive oil producers around the world, are applying new knowledge to the most ancient of crafts to create the best olive oil you ever had.
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We begin Season Two with a very special bittersweet tribute episode to Shawn Randazzo. Shawn, founder of the Detroit-Style Pizza Company, passed away last year at the far too young age of 44. Together with Jeff Smokevich of Brown Dog and Blue Pan Pizza in Colorado, these two Detroit-born natives were the next generation guys most responsible for inspiring the now ubiquitous Detroit-Style pizza renaissance, following 60 years as Detroit’s little secret. In this extended episode, they tell us all about their parallel journeys and present two demo’s, commenting on each other’s techniques as they show us the differences in their methods. Shawn also describes his battle with brain cancer and his hopes for beating it. Sadly, these are the last interviews he ever gave, so treasure them.
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Most pizza operators know that “Best Of” lists are a lot of hype and very subjective (but no one ever turns down being listed, right?). When we interviewed Sarah Minnick, of Lovely’s Fifty Fifty in Portland, Oregon, it was months before the author’s of Modernist Pizza cited Lovely’s as the best pizza in America, but it already seemed like special was going on there. In this episode, Sarah makes us a pizza, explains the Portland food ethic (shades of Portlandia?) and tells us about that crazy name — not too crazy, really, when we learned that her business is 50% pizza and 50% ice cream — and how lovely is that?
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Professor Athena Aktipis's mission at Arizona State University is to prepare us all for the "zombie apocalypse," which is more than a metaphor to her, and involves lots of dough making and fermentation. This episode will blow your mind!
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One of the pizza world's best-kept secrets, Leo Spizzirri is a dynamic force of nature. Even though he doesn't have a pizzeria of his own, Leo has trained hundreds of professional and amateur pizza makers, raising their games to greatness. Meet the "greatest guy you never knew."
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Whether you call it Parlor Pizza, Tavern Pizza, or Bar Pizza, the Yodis are on fire with it and are joined by the guy driving the return to these American pizza classics. They each have their own take on how to make it and share their tips and tricks. Right here.
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When Paul Giannone decided that he no longer loved his long corporate life, he decided to follow his bliss and start a pizzeria. Fast forward 10 years and Paulie Gee is now the "Legendary Paulie Gee," and is mentoring the next generation of pizza legends. He shares his vision in this illuminating conversation with Peter.
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Ever since his best-selling, James Beard Award-winning book, The Art of Fermentation, Sandor Katz has been the go-to guy when it comes to all things fermentation. Here, he joins us from his home in the Tennessee mountains to share his passion, as well as some very practical how-to tips for fermenting, well, practically anything.
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Most listeners now know who Chris Bianco is but fewer know of Rob DiNapoli, who runs one of the finest tomato products companies out of California's Central Valley. In this episode, they share the story of how they met and conceived the Bianco DiNapoli line of organic tomatoes, and what it takes to grow, pack, and bring a premium product like this to market -- and what happens when you can't keep up with the demand.
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How does one follow a success story like LaBrea Bread and Pizzeria Mozza? If you are Nancy Silverton, who generates successful new ideas at the speed of light, you keep opening new restaurant concepts and continually test the limits of deliciousness. Join Peter and Nancy for a glimpse into the fertile mind of a creative genius.
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Another Paulie Gee success spinoff, Mike Kurtz was making pizzas for Paulie in Greenpoint when he showed off the hot honey he'd been developing at home and, before you could blink, Paulie started using it on some of the pizzas, and Mike ramped up production. Now, a few years later, Mike's Hot Honey is everywhere. Hear the whole success story straight from Mike.
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Ed's classic love letter, "Pizza: A Slice of Heaven," was a prelude to his launch of the most successful food website on the internet, Serious Eats. Ed tells the whole story and brings us up to date on his current life on Martha's Vineyard, where he still seeks out, and may have found, the perfect pizza.
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Paulie Gee not only has his own legendary pizzerias in Brooklyn but also licenses other kindred spirits to do their own thing under his banner, such as Derrick Tung's Chicago branch, Paulie Gee's Logan Square. Derrick not only makes the classics from the Brooklyn menu, but has added his own creativity, including a square pie (aka Detroit-Style) that won the Unites States pizza championship. Of course, it has an amazing crust and is made with bacon, so no need to say more.....
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Tony Gemignani is the reigning rock star of the pizza universe, having won every major competition award, helmed a number of hot-ticket pizza restaurants, and mentored and coached dozens of the rising pizza stars at his pizza school in San Francisco, and on his World Pizza Champions team. Tony is a master of every style of pizza in much the way that Mozart was a master of every form of music. In the world of sports, he would be referred to as a generational talent. Plus, he's a great guy too.
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Chris is rightfully acclaimed as the poster boy of the artisan pizza movement. Not only is he an important and unfiltered thought leader in the realm of sustainability and right action, but his pizzas represent the benchmark to which all others aspire. Today we take a deep dive into the mind and heart of Chris Bianco of Pizzeria and Pane Bianco.
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When the 2020 International Pizza Expo was cancelled due to Covid, pizza consultant and entertainment events producer Noel Brohner, called upon his many talents and created an instant “Zoom pizza party” featuring many of those pizza stars who were set to appear in Vegas. It drew hundreds of viewers. In this episode, Noel shares his own pizza journey that led him to become an international consultant, private chef to the Hollywood movie community, and the go-to, creative, make-it-happen guy!
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Welcome to our new series Pizza Quest. This inaugural episode features our recurring panel of pizza gurus, John Arena and Brian Spangler. We call them the Pizza Yodis, and in this episode we focus on tinkering with your dough in search of perfection. In future episodes we’ll be adding others to the Yodi panel in this never-ending quest to explore the full gamut of knowledge collectively held by the pizza and artisan community. We take seriously our motto, “A journey of self-discovery through pizza,” so be prepared for some deep, thoughtful conversations as well as lots of fun and entertaining features.
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Join the conversation! Pizza Quest is certainly about pizza, but it’s so much more! It’s an engaging celebration of artisanship in all its shapes and forms. Award winning author Peter Reinhart interviews many of the greatest pizza makers in the world, as well as growers, cheese makers, millers, and food producers of all kinds who all who have one thing in common: an unquenchable drive to experience and express the highest level of excellence in their work, and to share it with their friends, family, and customers. Peter explores the varying journeys that led them to achieve prominence in their fields, and also offers listeners demonstrations of their craft, whether making their signature pizzas, or taking us on an in-depth tasting tour of their olive oil, tomatoes, cheeses, and toppings. As Peter is fond of saying, “It’s more about the quest than the pizza, and the quest never ends.”
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