Pizza Quest

One of our producers saw a photo on Instagram of this Meatball Parmesan Sandwich from Razza, Dan Richer’s amazing pizzeria in Jersey City, NJ. Brad was so inspired by the photo that he immediately contacted Dan and asked him if he’d show us how to make it here on Pizza Talk. And, now, here it is (thank you Dan and Brad)! One of the things that really differentiates this sandwich from your average meatball sub is the roll, made from Razza’s own naturally leavened pizza dough. As you will see and hear during this demo, the roll alone will get your juices flowing, but watch how the sandwich just keeps building and building until it simply explodes with flavor! Enough talk — let's listen to this episode, its time to get hungry…..

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The Baking Steel has been a game changer in the pizza world and beyond ever since it arrived. It was “invented” by Andris Lagsdin and, in just a few short years, has gone from little known obscurity — a private in-the-know kind of club — to now arriving at a status, just before fully tipping over, known as, “I just heard about this thing and I think I really want one.” In this episode, hear from the inventor himself about how he did it, and watch him make a perfect pizza on the Steel in his home oven. If it is true that “Necessity is the mother of invention,” then this product is one serious mother…

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Scott Wiener is, arguably, the most beloved "influencer" in the pizza world. He is a true pizza maven, and knows more about pizza than anyone that any of us know. He turned a college hobby into the hugely successful Scott's Pizza Tours in New York City, and has introduced thousands of visitors to the best pizzerias in the city, while also co-hosting, with pizzaiolo extraordinaire Mark Iacono, his own television series, Really Dough?. Scott also serves as one of the emcees at Pizza Expo, writes monthly articles for all the pizza magazines, and owns the world's largest collection of pizza boxes, as verified by the Guinness Book of Records. He is the pizza everyman! This interview was conducted during the early days of the pandemic, and Scott's insights as to how the pizza community was pivoting and thriving, despite enormous challenges, have proven prescient. Join us on this episode of Pizza Quest for a conversation with everyone's favorite pizza guy, Scott Wiener.

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Stromboli master and world champion pizzaiolo, Lee Hunzinger, joins Peter and regular contributor and Pizza Yodi, Brian Spangler, for an illuminating session on the crafting of the perfect stromboli. Brian believes that Lee makes the absolute best stromboli he ever had, and requested to be part of this conversation to, like all of us, drink at the well of greatness. You'll hear all about it on this week's episode of Pizza Quest with Peter Reinhart.

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Today’s guest is the embodiment of the old adage: Think globally, but act locally. By that, I mean that Siler Chapman is a world pizza champion, a protege of Tony Gemignani, and is known well beyond the borders of this city, my city, our city, Charlotte, NC, where we both live. As you will learn in this fun conversation, I have been a fan of Siler’s since I moved here 19 years ago, when he was was already a local 20 year old wonder-kid, and have watched him grow and navigate through the joys and challenges of his pizza (and life) journey, including his work as the co-founder of Perfecting Pizza, a consulting service that helps other operators build their own successful pizzerias. For the past few years he has reinvented himself, yet again, as a successful mobile pizza operator called The King of Fire, where he is making the best pizza in town, popping up in new locations every day while simultaneously expanding his fleet. Join us as Siler shares his long and winding journey and gives us a tour of us his moveable feast of a pizza truck, The King of Fire.

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Here at Pizza Talk, we love that Anthony Falco, like Babe Ruth, called his own shot and hit it out of the park. A few years ago, after an illustrious career at Roberta’s and other pizza palaces, he declared himself an “International Pizza Consultant,” and guess what? The consulting opportunities began rolling in. Of course, he could actually walk the talk, so this was no empty boast, and Anthony has been helping improve the quality of pizza across the planet ever since. We will hear all about his journey and also talk about one of his naturally-leavened pizza doughs in action in a fun show-and-tell segment. Follow him @millenium_falco, and, who knows, maybe you too can become an International Pizza Consultant!

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There are a lot of reasons for this, and it goes way beyond flavor. One of the international driving forces of this tidal wave of interest is Vanessa Kimbell, who is the founder, author, and host of TheSourdoughClub.com and Sourdough.co.uk (and three Sourdough School cookbooks). Based in the UK, north of London, Vanessa has a huge following and is an important global influencer and teacher, especially regarding the health and wellness aspects of sourdough fermentation. Her doctoral work is bringing hard evidence to the intuitive sense we all feel that sourdough -- that is, natural wild yeast and bacterial fermentation -- is really good for us (I mean, really really good for us and for our gut health -- the key to it all). Tune in to hear how Vanessa's life was not only changed, but literally saved by her research and discoveries. She has taken on the mission of changing the world one loaf of sourdough (and pizza) at a time, and you need to know about it and, if you haven't already, join in her revolution.

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John Gutekanst, owner of Avalanche Pizza in Athens, Ohio, whose blog, The Pizza Goon, is only one of his alter egos, is, to my mind, one of the true Rennaissance men of the pizza and culinary community. In this lively conversation and demo, John takes us into his creative process, shares some recipes and culinary history, and gives us a glimpse of his generous spirit and determination to make the world a better place. Where does he get his boundless energy and desire to serve?

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Laura Meyer has worked with Tony Genignani for many years and is both a protégé and a prodigy. In this fascinating conversation, Laura talks about her personal journey and the process of finding her own award-winning “voice,” while also helping Tony build one of the most important pizza brands and training programs in the world. Laura is also one of a growing number of women stars in the pizza community (and we’ll be meeting with others in the coming episodes). But, suffice it to say, in a world historically dominated by men, Laura can hold her own as a star in her own right, and represents the next generation of future pizza yodi’s as a link in the transmission of knowledge for those who follow after her.

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Audrey Sherman Kelly is one of the fastest rising stars in the pizza firmament. She not only makes competition-winning pizzas, but also is a regular contributor to Pizza Today Magazine, and the creator of a grandma pizza, The Patty, that pays tribute to her son’s grandma (yes, Audrey’s mom) with a distinctive sesame seed crust. How does she do it? Audrey tells all in this episode of Pizza Quest with Peter Reinhart.

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