We had the honor of hosting acclaimed pizza chef Reggie White for his first ever podcast interview! If you thought our bread-focused episodes were intense, just wait until you hear Max and Reggie nerd out about everything from water quality to hydration to milling grains on this week’s episode.

Fresh from the recent opening of his Rathmines spot Reggies, we talked to the Ballymaloe alum about finding work that sparks joy; using ingredients that make you happy so the food tastes better; and the problems associated with restaurants that look at pizza as just the pathway to a high profit margin. For all the pizza nerds out there, we also discussed whether New York City really does have the best water for making pizza, the strengths of different varieties of flour, and an issue called “off-gassing,” which isn’t really as bad as it sounds. In what should come as a surprise to absolutely no one, Max and Reggie also agreed that using nicer s**t is the secret to good pizza.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.co

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