In this episode... join Sarah and Doug and they discover the history and flavor of a traditional pizza.

Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 1999, p. 6.

“Flourless Pizza: Grant Achatz’s 3‑Michelin‑Starred Creation.” Reporter Gourmet, n.d.

“Gluten‑Free Pizza Flour.” King Arthur Baking Company, n.d.

Groner, Paul. Saichō: The Establishment of the Japanese Tendai School. University of Hawai‘i Press, 2000, pp. 38–64.

“History with Bite: The Secret Life of Pizza.” SBS Food, n.d.

Heiss, Mary Lou, and Robert J. Heiss. The Story of Tea: A Cultural History and Drinking Guide. Ten Speed Press, 2007.

Kiple, Kenneth F., and Kriemhild Ornelas, editors. The Cambridge World History of Food. Vol. 2, Cambridge University Press, 2000, p. 4.

“Pizza Dough Recipe from 21 Greenpoint’s Homer Murray.” Michelin Guide, n.d.

“Pizza Giardiniera.” Great British Chefs, n.d.

“The Ainsworth Collection.” Ainsworth Collection, n.d.

“The Catholic Liturgical Origin of Pizza.” Taylor Marshall, 2017.

“The History of Pizza.” rec.food.historic, Google Groups, n.d.

“The History of Tea Ceremony.” Five Colleges: Center for East Asian Studies, n.d.

“Traditional Tea Gathering (Chakai).” Tea Ceremony Kyoto, n.d.

“Vera Pizza Napoletana: Official Disciplinare (2024).” Associazione Verace Pizza Napoletana, 2024.

Il Cuoco Maceratese, Opera 21. Atliteg Corpus, n.d.

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Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

Audio Consultant: Ben Staub

Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

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