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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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Hosted on Acast. See acast.com/privacy for more information.

Hosted on Acast. See acast.com/privacy for more information.

🍕🍕🍕🍕🍕🍕🍕🍕🍕 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.

Hosted on Acast. See acast.com/privacy for more information.