Making Pizza With Miriam Weiskind Of The Za Report
07/01/23 • 46 min
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
Miriam Weiskind was two months into her dream job making pizza at the renowned Paulie G’s in Brooklyn when the pandemic hit. Miriam channeled her energy and her passion for pizza into home baking, streaming her efforts every night (even the disasters) on Instagram and giving her pies to neighbors and people in need. Word of mouth spread, pop-ups started happening, and The Za Report took off. Now there are waiting lists for her pies and her first brick-and-mortar is on the horizon.
Miriam joins host Jessie Sheehan to talk about her love for all things pizza, the differences between the Neapolitan and Sicilian pizza styles, why letting dough rest for days makes a better crust, and how to make restaurant-level pizza at home. She walks Jessie through her signature margherita pizza recipe, and talks about how her mother, who encouraged her pizza career from the start and who sadly passed away from COVID during the pandemic, is her inspiration.
Thank you to Plugra Premium European butter for supporting our show.
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Miriam: Instagram, website
More on Jessie: Instagram, her Snackable Bakes cookbook
Subscribe to Cherry Bombe Magazine here
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
Miriam Weiskind was two months into her dream job making pizza at the renowned Paulie G’s in Brooklyn when the pandemic hit. Miriam channeled her energy and her passion for pizza into home baking, streaming her efforts every night (even the disasters) on Instagram and giving her pies to neighbors and people in need. Word of mouth spread, pop-ups started happening, and The Za Report took off. Now there are waiting lists for her pies and her first brick-and-mortar is on the horizon.
Miriam joins host Jessie Sheehan to talk about her love for all things pizza, the differences between the Neapolitan and Sicilian pizza styles, why letting dough rest for days makes a better crust, and how to make restaurant-level pizza at home. She walks Jessie through her signature margherita pizza recipe, and talks about how her mother, who encouraged her pizza career from the start and who sadly passed away from COVID during the pandemic, is her inspiration.
Thank you to Plugra Premium European butter for supporting our show.
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Miriam: Instagram, website
More on Jessie: Instagram, her Snackable Bakes cookbook
Subscribe to Cherry Bombe Magazine here
Previous Episode
Making Baked Alaska With Pastry Chef Caroline Schiff
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
Baked Alaska is a show-stopping, crowd-pleaser dessert that has seen a renaissance recently, which can largely be attributed to one pastry chef in New York City—Caroline Schiff. Caroline is the executive pastry chef at iconic Brooklyn restaurant Gage & Tollner, where her popular version of Baked Alaska has been on the menu since the restaurant reopened in 2021. She’s known for her creative spins on classic treats and for the dramatic swoops in her meringue, and her hair.
Caroline chats with host Jessie Sheehan about her culinary journey, her debut baking book, The Sweet Side of Sourdough, and the tasty treats she makes with her sourdough discard. Plus, the duo walk through Caroline’s Baked Alaska recipe, which she has adapted for home cooks. The pastry chef shares all of her best tips and tricks for working with ice cream and whipping and torching meringue.
Want to bake along? Here is Caroline’s recipe for Baked Alaska.
Thank you to Plugra Premium European butter for supporting our show.
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Caroline: Instagram, Gage & Tollner, The Sweet Side Of Sourdough cookbook, website
More on Jessie: Instagram, her Snackable Bakes cookbook
Subscribe to Cherry Bombe Magazine here
Next Episode
Making Pound Cake With Jocelyn Delk Adams of Grandbaby Cakes
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
She’s My Cherry Pie is taking a short summer break, so to satisfy your sweet tooth we’re re-airing one of our very first episodes with Jocelyn Delk Adams. Jocelyn is the founder of the Grandbaby Cakes food blog and the author of two books, including her latest, Everyday Grand: Soulful Recipes for Celebrating Life’s Big and Small Moments. She’s also an expert on all things pound cake. Jocelyn joins host Jessie Sheehan to talk about her baking journey, her pound cake variations, what “cake goop” is (and why you need it), and her secret ingredient for giving a major flavor and texture boost to her cakes.
Tune in and get your Bundt pan ready! You can bake along with Jocelyn’s 7UP Pound Cake recipe here.
Thank you to Plugra Premium European butter for supporting our show.
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Jocelyn: Instagram, Grandbaby Cakes blog, Everyday Grand cookbook, Grandbaby Cakes cookbook
More on Jessie: Instagram, Snackable Bakes
Subscribe to Cherry Bombe Magazine here
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