History of the Pizza World, Part II

11/09/21 • 52 min

🍕🍕 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 where we gathered, making them central to who we were as a people. There have always been different slices for different folks, and that’s really the story here — that pizza can be the personification of who we are.

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Pizza Unfit For A Queen

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🍕 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 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.

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Next Episode

Agent Double Zero

🍕🍕🍕 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 a perfect pizza — from Italy’s prized 00 flour, to farms that grow ancient wheats specifically for pizza. But is flour as different as the homophones: palate and palette?

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