Pizza Quest

Peter is joined by Michael Fox, the coordinator of Clubhouse's audio community sector known as Pizza Club. Throughout the week pizza freaks of all types gather in the virtual clubhouse to share all manner of pizza obsession. Michael explains how it all works and how you can be a member.

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Peter presented, and HRN recorded, his seminal exploration of bread baking as a multi-dimensional journey of self-discovery and transformation at this year's Northeast Pizza, Pasta, and Baking Expo. Hear it all in this week's episode of Pizza Quest.

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Brooklyn pizza legend Paulie Gee delivered the keynote address at this year's Northeast Pizza, Pasta, and Baking Expo in Atlantic City. He recaps for Peter (and for us) what he told his audience, and shares his journey and mid-life transformation from working in an unfulfilling mainstream job to becoming a pizza legend and mentor to dozens of others.

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Fred Mortati and his family grew a third generation New Jersey food importing business into one of the most important companies in the American pizza and restaurant industry. Hear how they did it, and how they introduced Caputo Flour and other Italian products to America, in this week's episode of Pizza Quest with Peter Reinhart.

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In this episode Peter takes us "behind the curtain," of the Young Pizza Makers competition at the Northeast Pizza, Pasta, and Baking Expo in Atlantic City. He speaks with three of the judges, who describe what they look for in a championship pizza and how the future looks bright as the next generation of pizza makers prepares to step to the plate.

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Pizza Quest returns with a new season of episodes, kicking off with the first in a series of presentations and interviews by Peter Reinhart recorded at the Northeast Pizza, Pasta, and Bakery Expo held in October, 2022, in Atlantic City, NJ. This week's episode is entitled "Tinkering With Your Dough," with Peter and guest panelist, pizza master John Gutekanst of Avalanche Pizza in Athens, OH,  fielding questions from an audience of over 100 professional and amateur pizza makers from across the nation. You might even find some questions of your own answered in this entertaining and informative session, and you will definitely learn some things about dough that you didn't know before.

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This week on Pizza Quest we return to Ann Arbor, Michigan for a second visit with another member of the Zingerman's Community of Businesses, this time with Amy Emberling. Amy is the managing partner at the world-famous Zingerman's Bakehouse, where NY-Style rye bread meets San Francisco-style sourdough, and "Old School Apple Pie" gets reinvented using Michigan-grown apples with a crust made with the highest quality leaf lard. Amy shares with us the unique vision and philosophy that has made Zingerman's an iconic brand and also template for entrepreneurs in all types of businesses; where the values of artisanship converge with a unique vision of ethical business practices, and something special can, and does, happen.

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We welcome back Mark Todd, The Cheese Dude, to Pizza Quest. This is Mark's third visit in what will continue as an ongoing series of master sessions (which makes him our "Cheese Yoda") on the fathomless world of cheese. In previous episodes we explored Pasta Filata, which is the category of mozzarella and other pulled cheeses, followed by an episode on the very diverse world of cheddar. This time around, Mark guides us through the realm of hard, aged cheeses, such as Parmesan, Romano, Asiago, and aged Gouda. Peter will be your portal, your vicarious taster, as Mark leads us though the subtleties and complexities of these amazing cheeses, here on this new episode of Pizza Quest with Peter Reinhart.

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HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.

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Leah Scurto was born to be a food star, not just a pizza star, as you will learn in this entertaining conversation with host Peter Reinhart. Half Mexican, half Italian, born into a family of food lovers who shared wonderful family meals during her early years, Leah's current success was simply meant to be. You'll hear all about her award-winning pizzas and culinary vision for the future of Pizza Leah, located in the heart of Sonoma County's wine country, in this latest episode of Pizza Quest.

Click here for the video versions of Pizza Quest. 

HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.

Pizza Quest is Powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michael Kalanty was my faculty colleague when I taught at the California Culinary Academy back in the 1990's. Since then, he and I have been on parallel tracks, both as educators, bread book authors, and as product developers. In this episode, Michael shares his long and winding road including pastry chef, bread expert and educator, product developer for major food companies, and even how he became a "Certified Master Taster." All of which brings us to his most recent project, developing a new kind of bread for Craig Stoll at San Francisco's popular, award-winning Delfina Restaurant and Pizzeria Delfina. I got a sneak peek taste of this wonderful new, light as air, addictively delicious bread on a recent trip to SF, and Michael fills us in on its back story and takes us through the creative process of how a new product develops from an idea into full manifestation. It's a fascinating journey and you will hear all about it here, just days before the new Pane di Pala, hits the menu at Delfina. Remember, you heard about it here first, on Pizza Quest.

Click here for the video versions of Pizza Quest. 

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