Episodes

  • Modernist Pizza Podcast trailer

    Modernist Pizza Podcast trailer
    Mar 16 2022

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    Modernist Pizza Podcast will record the science, history, and culture of pizza, all told through in-depth interviews with the book’s coauthors and the people who are shaping the future of the world’s most popular food.

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    Each slice of this series examines a different aspect of pizza, from deep dives into flour, sauce, and cheese, to its roots and the evolution of regional styles. From Naples to New York City, South America to St. Louis, slice joints to frozen pies, listen in as we talk to experts, enthusiasts, and the pizza elite who put this humble pizza pie on the map.

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    Less than 1 minute
  • Pizza In Space

    Pizza In Space
    Feb 7 2022
    🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕 As this is the last episode of Season 1, we’ll take a moment to reflect on pizza’s long and winding path to pervasiveness. It’s impossible to put pizza in a box, but we’ll do our best here — or at least freeze a few pies for future consideration, and ship some straight from Naples. We’ll attend the Union Nations of pizza school, or maybe retreat to the woods, all the while finding ways to give back that way pizza has given to all of us. We’ll write love letters to pen pals, read some pizza-themed kids’ lit, and look towards the next generation of pizza makers, who maybe, just maybe, might see pizza in space.

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    1 hr and 30 mins
  • La Boca & Tokyo Marinara

    La Boca & Tokyo Marinara
    Jan 24 2022

    🍕🍕🍕🍕🍕🍕🍕🍕🍕 Pizza is a universal language, one of love, and legend.


    We’ll start with a trip to South America, by way of Argentina and Brazil … No, we’re not doing this alphabetically, but rather, chronologically. The first pizzas sold in Buenos Aires were by Don Agustin Banchero, at his bakery Olivarria in 1893, who, surprisingly, was a Genoan immigrant, not Neapolitan. Banchero, the standalone pizzeria, wasn’t opened until the 1930s in the La Boca port area.


    Whereas Brazil’s pizza culture dates back to the early 1900s, thanks to an influx of immigrants from Campania — here, the style is personal pies, served at dinner only, and eaten with a knife and fork.


    In Japan, there’s an emergence of Tokyo-style marinara, a 50/50 ratio of tomato sauce to olive oil, but what seems to be most important there, is the experience, or as they call it: ometanashi.


    And of course we’re going to talk about Italy … but what is there to say that hasn’t been said already? A lot it seems! We’ll hear from modern day masters, a chef in Rome applying modernist techniques to toppings, as well as the making of “mountain pies” in the hills between Venice and the Dolomites.


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    1 hr and 33 mins
  • We Bought The Pizza Farm

    We Bought The Pizza Farm
    Jan 11 2022
    🍕🍕🍕🍕🍕🍕🍕🍕 Don’t worry, we’ll address the elephant in the room: why does Modernist Cuisine think Portland, Oregon, is the pizza capital of the United States? Francisco will make this abundantly clear. We’ll also clarify California-style pizza, do a deep dive into Chicago’s pizza allegiances, get our fricco on with Detroit’s cheesy crust, and drive a 250-mile stretch of highway along the Mississippi river to visit seasonal pizza farms in Wisconsin. We’ll also cross bridges and tunnels to find out why the best pizza in the tristate area may be from New Jersey? And how Mystic, Connecticut, a seaport town that came to fame in the late 1980s for a pizza-themed movie, now has a umami-packed pie of its own!

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    1 hr and 30 mins
  • Burning Down The House

    Burning Down The House
    Dec 28 2021
    🍕🍕🍕🍕🍕🍕🍕 We survey the multitude of pizza making ovens around the world, why wood is the romantic choice for fuel source, how one pizzeria had to burn to the ground to reinvent themselves, what the first steps to building your own oven are, and how to take that portable pizza oven from the backyard to realizing your own brick and mortar — not to mention how pizza trucks are driving the pizza oven revolution. Oh, and pans. Because who doesn’t love a pan pizza!

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    1 hr and 21 mins
  • Frankencheeses & Cherries On Top

    Frankencheeses & Cherries On Top
    Dec 14 2021
    🍕🍕🍕🍕🍕🍕 Why is buffalo mozzarella considered a luxury cheese, and what makes it different from regular mozzarella, anyway? And why don’t more people make mozzarella at home? We’ll talk to the makers of DIY mozzarella kits, how Wisconsin brick cheese defined Detroit-style pizza, and how to make your own Franken-cheeses like St. Louis’ Provel, as well as why vegans are nuts for imitation cheeses. Modernist Cuisine will teach you the tricks of infusing your mozzarella for extra flavor like you’ve never had before — even before you put on your pepperoni, pineapple, anchovies, and/or mayonnaise.

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    1 hr and 22 mins
  • Aplomb Tomato

    Aplomb Tomato
    Nov 29 2021
    🍕🍕🍕🍕🍕 Why is the humble plum tomato the gold standard for pizza sauce? According to the AVP, there are only three tomato varieties permitted to make real authentic Pizza Napoletana: San Marzano (the most famous/infamous), Piennolo (known for being preserved in bunches, hanging on a piece of twine), and finally, the Corbarino. We’ll talk to growers of the two latter tomato types, and find out what sets their fruit apart. We’ll also find out what happens when a California canning company joins forces with a wood-fire pizza legend, how northern Italian pesto Genovese became the go-to green sauce for many pies, and what sauces Modernist Cuisine constituted as pizza sauce. Spoiler alert: that can of soup you have in your pantry may comply. What’s in your sauce?

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    57 mins
  • Know When to Hold Them, Know When to Fold Them

    Know When to Hold Them, Know When to Fold Them
    Nov 23 2021
    🍕🍕🍕🍕 Dough is a living, breathing thing. It rises, it reacts to its environment: temperature, time … it’s an extensible object that shapes the way we interact with pizza. But how malleable is it? People are pushing the boundaries of what constitutes crusts throughout the country, giving new parameters to how we think about grain builds, proofing, shaping, baking, and handling the process of pizza making in general. While there are unlimited options for pizza toppings, Nathan posits that what may set it apart the most, is its base.

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    48 mins