Modernist Pizza Podcast

The Modernist Pizza Podcast will record the science, history, and culture of pizza, all told through in-depth interviews by host Michael Harlan Turkell, as well as insights by Nathan Myhrvold & Francisco Migoya, the coauthors of Modernist Pizza a 1700+ page book all about pizza. They’ll chew over the world’s most popular food, with the people who have been part of its storied past, and are shaping its yet to be told future. Each slice of this series examines a different piece of pizza, from its origins to evolution, deep dives into flour, sauce, and cheese, as well as the proliferation of regional styles and its boundless global influence. From Naples to New York City, South America to Japan, pop-ups to frozen mail-order pies, listen in as we talk to experts, enthusiasts, and the pizza elite who have put this humble pizza pie on the map. Hosted on Acast. See acast.com/privacy for more information.

Episodes

Modernist Pizza Podcast trailer

March 16, 2022 • 29 secs

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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. ...

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Pizza In Space

February 7, 2022 • 89 mins

🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕 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 piz...

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La Boca & Tokyo Marinara

January 24, 2022 • 93 mins

🍕🍕🍕🍕🍕🍕🍕🍕🍕 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 un...

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We Bought The Pizza Farm

January 11, 2022 • 90 mins

🍕🍕🍕🍕🍕🍕🍕🍕 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 piz...

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Burning Down The House

December 28, 2021 • 81 mins

🍕🍕🍕🍕🍕🍕🍕 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. Bec...

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Frankencheeses & Cherries On Top

December 13, 2021 • 82 mins

🍕🍕🍕🍕🍕🍕 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...

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Aplomb Tomato

November 29, 2021 • 56 mins

🍕🍕🍕🍕🍕 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 ...

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Know When to Hold Them, Know When to Fold Them

November 22, 2021 • 47 mins

🍕🍕🍕🍕 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 ...

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Agent Double Zero

November 15, 2021 • 37 mins

🍕🍕🍕 What’s the secret behind a perfectly charred Neapolitan pizza? Answer: the cornicione—that famed leopard-spotting that blisters around the edges. But is this a sign of superior pie, or just burnt dough? Whether you like a soft crust with a chew, or a nice crisp bite, it’s merely a matter of the dough’s four main ingredients: flour, water, salt, yeast . . . or is it something else? We’ll find out more about the foundations of...

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History of the Pizza World, Part II

November 9, 2021 • 52 mins

🍕🍕 In Episode 1, we gave pizza a home. Now that we’ve let it into all of ours, let’s see how pizza plays a role in personal histories — from that of pizza champions to those championing pizza for change. What we’ve learned so far is that pizza is indeed of Italian descent, but how did that change with the Italian-American hyphenate? Who are these nonnas behind grandma slices? And do you remember a time when pizza parlors were whe...

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Pizza Unfit For A Queen

November 1, 2021 • 40 mins

🍕 Welcome to the Modernist Pizza Podcast. This is episode 1: “The Myth of Margherita and the Transmutation of Pizza History”.

Along with Nathan Myhrvold, founder of Modernist Cuisine, and its head chef Francisco Migoya, who together co-authored Modernist Pizza, a seventeen hundred page book about the art, history and science of pizza—we’ll chew over the world’s most popular food, with the people who have been part of its storie...

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Modernist Pizza Podcast

Episodes

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.css-r6mb8g{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:1;overflow:hidden;}Pizza In Space

La Boca & Tokyo Marinara

We Bought The Pizza Farm

Burning Down The House

Frankencheeses & Cherries On Top

Aplomb Tomato

Know When to Hold Them, Know When to Fold Them

Agent Double Zero

History of the Pizza World, Part II

Pizza Unfit For A Queen

Popular Podcasts

Modernist Pizza Podcast trailer

Pizza In Space