Pizza Quest

The best olive oil no longer comes from old trees in romantic olive groves. There is a new art and science emerging, and it promises to revolutionize the olive oil industry across the world. Master miller David (pronounced Daveed) Garci-Aguirre and educator Lisa Pollack, explain how Corto, and other olive oil producers around the world, are applying new knowledge to the most ancient of crafts to create the best olive oil you ever had.

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We begin Season Two with a very special bittersweet tribute episode to Shawn Randazzo. Shawn, founder of the Detroit-Style Pizza Company, passed away last year at the far too young age of 44. Together with Jeff Smokevich of Brown Dog and Blue Pan Pizza in Colorado, these two Detroit-born natives were the next generation guys most responsible for inspiring the now ubiquitous Detroit-Style pizza renaissance, following 60 years as Detroit’s little secret. In this extended episode, they tell us all about their parallel journeys and present two demo’s, commenting on each other’s techniques as they show us the differences in their methods. Shawn also describes his battle with brain cancer and his hopes for beating it. Sadly, these are the last interviews he ever gave, so treasure them.

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Most pizza operators know that “Best Of” lists are a lot of hype and very subjective (but no one ever turns down being listed, right?). When we interviewed Sarah Minnick, of Lovely’s Fifty Fifty in Portland, Oregon, it was months before the author’s of Modernist Pizza cited Lovely’s as the best pizza in America, but it already seemed like special was going on there. In this episode, Sarah makes us a pizza, explains the Portland food ethic (shades of Portlandia?) and tells us about that crazy name — not too crazy, really, when we learned that her business is 50% pizza and 50% ice cream — and how lovely is that?

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Professor Athena Aktipis's mission at Arizona State University is to prepare us all for the "zombie apocalypse," which is more than a metaphor to her, and involves lots of dough making and fermentation. This episode will blow your mind!

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One of the pizza world's best-kept secrets, Leo Spizzirri is a dynamic force of nature. Even though he doesn't have a pizzeria of his own, Leo has trained hundreds of professional and amateur pizza makers, raising their games to greatness. Meet the "greatest guy you never knew."

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Whether you call it Parlor Pizza, Tavern Pizza, or Bar Pizza, the Yodis are on fire with it and are joined by the guy driving the return to these American pizza classics. They each have their own take on how to make it and share their tips and tricks. Right here.

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When Paul Giannone decided that he no longer loved his long corporate life, he decided to follow his bliss and start a pizzeria. Fast forward 10 years and Paulie Gee is now the "Legendary Paulie Gee," and is mentoring the next generation of pizza legends. He shares his vision in this illuminating conversation with Peter.

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Ever since his best-selling, James Beard Award-winning book, The Art of Fermentation, Sandor Katz has been the go-to guy when it comes to all things fermentation. Here, he joins us from his home in the Tennessee mountains to share his passion, as well as some very practical how-to tips for fermenting, well, practically anything.

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Most listeners now know who Chris Bianco is but fewer know of Rob DiNapoli, who runs one of the finest tomato products companies out of California's Central Valley. In this episode, they share the story of how they met and conceived the Bianco DiNapoli line of organic tomatoes, and what it takes to grow, pack, and bring a premium product like this to market -- and what happens when you can't keep up with the demand.

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How does one follow a success story like LaBrea Bread and Pizzeria Mozza? If you are Nancy Silverton, who generates successful new ideas at the speed of light, you keep opening new restaurant concepts and continually test the limits of deliciousness. Join Peter and Nancy for a glimpse into the fertile mind of a creative genius.

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