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. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

<a href="https://www.michaelkalanty.com/" rel="nofollow" target="_blank">Michael Kalanty</a> 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 <a href="https://www.delfinasf.com/" rel="nofollow" target="_blank">Delfina Restaurant</a> and <a href="https://www.pizzeriadelfina.com/" rel="nofollow" target="_blank">Pizzeria Delfina</a>. 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.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

Pane di Pala -- The Creation of a New Bread

Three years ago, Eidref Laxa started a podcast in San Jose, California as a way to learn everything he could about pizza so that, maybe, one day he could open his own pizzeria. Over 150 episodes later, "What's Good Dough" has become a goldmine of pizza knowledge, culled from the giants in the industry who have generously shared their knowledge with Eidref, who then shares it with his listeners. In this episode of Pizza Quest, Eidref describes his journey of self-discovery with host Peter Reinhart, including some of the highlight moments of his many interviews with pizza luminaries like Tony Gemignani, John Arena, Dan Richer, Will Grant, and many others, while he continues his own never-ending quest for the perfect pizza.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Three years ago, <a href="https://www.instagram.com/whatsgooddough/" rel="nofollow" target="_blank">Eidref Laxa</a> started a podcast in San Jose, California as a way to learn everything he could about pizza so that, maybe, one day he could open his own pizzeria. Over 150 episodes later, "<a href="https://www.whatsgooddough.com/" rel="nofollow" target="_blank">What's Good Dough</a>" has become a goldmine of pizza knowledge, culled from the giants in the industry who have generously shared their knowledge with Eidref, who then shares it with his listeners. In this episode of Pizza Quest, Eidref describes his journey of self-discovery with host Peter Reinhart, including some of the highlight moments of his many interviews with pizza luminaries like Tony Gemignani, John Arena, Dan Richer, Will Grant, and many others, while he continues his own never-ending quest for the perfect pizza.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

What's Good Dough

Chris Bianco

In light of the new announcements of James Beard awards, we would like to congratulate Chris Bianco (Outstanding Restauranteur) and post again our conversation with Chris Bianco. Congratulations Chris: Chris is rightfully acclaimed as the poster boy of the artisan pizza movement. Not only is he an important and unfiltered thought leader in the realm of sustainability and right action, but his pizzas represent the benchmark to which all others aspire. Today we take a deep dive into the mind and heart of Chris Bianco of Pizzeria and Pane Bianco.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

In light of the new announcements of James Beard awards, we would like to congratulate <a href="https://www.instagram.com/pizzeriabianco/" rel="nofollow" target="_blank">Chris Bianco</a> (Outstanding Restauranteur) and post again our conversation with Chris Bianco. Congratulations Chris: Chris is rightfully acclaimed as the poster boy of the artisan pizza movement. Not only is he an important and unfiltered thought leader in the realm of sustainability and right action, but his pizzas represent the benchmark to which all others aspire. Today we take a deep dive into the mind and heart of Chris Bianco of <a href="https://www.pizzeriabianco.com/" rel="nofollow" target="_blank">Pizzeria</a> and <a href="https://www.pizzeriabianco.com/pane-bianco" rel="nofollow" target="_blank">Pane</a> Bianco.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

A Conversation with Chris Bianco (Rerun)

Marc Forgione

Once upon a time, in New York City 1999, there was a restaurant created by Chef Frank DeCarlo, built around a wood-fired oven, called Peasant. Who knew then that this now iconic place would foreshadow a movement toward cooking with wood that has embedded itself throughout our food culture? Chef Marc Forgione, a friend of DeCarlo's and a regular at Peasant, was on his own culinary journey back then that included working for his father, the legendary Larry Forgione, at An American Place, and then on to France, apprenticing with the Michelen-starred Michel Guerard, then back in the states with Laurent Tourondel (think BLT Prime), and Patricia Yeo -- legends all. Marc then won the Next Iron Chef competition and appeared on the series, competing with mystery ingredients in the moment, in the deep-end, against talented challengers, honing his culinary improvisatory skills that he then manifested at Restaurant Marc Forgione, American Cut, and now, at Peasant, when Frank DeCarlo retired and handed his old friend the baton. You'll hear all about Marc's journey of finding and discovering his unique culinary voice in this latest episode of Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Once upon a time, in New York City 1999, there was a restaurant created by Chef Frank DeCarlo, built around a wood-fired oven, called Peasant. Who knew then that this now iconic place would foreshadow a movement toward cooking with wood that has embedded itself throughout our food culture? <a href="https://www.instagram.com/marcforgione/" rel="nofollow" target="_blank">Chef Marc Forgione</a>, a friend of DeCarlo's and a regular at Peasant, was on his own culinary journey back then that included working for his father, the legendary Larry Forgione, at An American Place, and then on to France, apprenticing with the Michelen-starred Michel Guerard, then back in the states with Laurent Tourondel (think BLT Prime), and Patricia Yeo -- legends all. Marc then won the Next Iron Chef competition and appeared on the series, competing with mystery ingredients in the moment, in the deep-end, against talented challengers, honing his culinary improvisatory skills that he then manifested at <a href="https://www.marcforgione.com/" rel="nofollow" target="_blank">Restaurant Marc Forgione</a>, <a href="https://www.americancutsteakhouse.com/" rel="nofollow" target="_blank">American Cut</a>, and now, at <a href="https://www.peasantnyc.com/" rel="nofollow" target="_blank">Peasant</a>, when Frank DeCarlo retired and handed his old friend the baton. You'll hear all about Marc's journey of finding and discovering his unique culinary voice in this latest episode of Pizza Quest.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

Marc Forgione, From Iron Chef to Peasant

Ann Arbor

Ann Arbor is one of the great college towns in the country, but it is equally revered in the food world as the home of Zingerman's, the destination deli and bakehouse that has become a benchmark brand, the Zabar's of the mid-west, if I might be so bold. But it is also a wonderful restaurant incubator via their "Community of Businesses," as witnessed by Miss Kim, a landmark restaurant operated by Chef Ji Hye Kim, where traditional Korean dishes are reimagined using local, seasonal, mid-western ingredients. As with all success stories, there is a long, interesting back story, including Ji Hye's days growing up in Seoul learning all about kimchee and other food traditions from her mom, then the family's immigration to New Jersey, Ji's college years at the University of Michigan studying political science and economics, then a career in food service -- all before finding her way back to Zingerman's, where she operated an in-house street food cart for 4 years called San Street. And then came Miss Kim, along with national accolades and suddenly "being discovered" beyond Ann Arbor on the national stage. You'll hear all about Ji Hye Kim's inspirational journey and her culinary vision on this week's episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Ann Arbor is one of the great college towns in the country, but it is equally revered in the food world as the home of Zingerman's, the destination deli and bakehouse that has become a benchmark brand, the Zabar's of the mid-west, if I might be so bold. But it is also a wonderful restaurant incubator via their "Community of Businesses," as witnessed by <a href="https://misskimannarbor.com/" rel="nofollow" target="_blank">Miss Kim</a>, a landmark restaurant operated by <a href="https://www.instagram.com/chefjihyekim/" rel="nofollow" target="_blank">Chef Ji Hye Kim</a>, where traditional Korean dishes are reimagined using local, seasonal, mid-western ingredients. As with all success stories, there is a long, interesting back story, including Ji Hye's days growing up in Seoul learning all about kimchee and other food traditions from her mom, then the family's immigration to New Jersey, Ji's college years at the University of Michigan studying political science and economics, then a career in food service -- all before finding her way back to Zingerman's, where she operated an in-house street food cart for 4 years called San Street. And then came Miss Kim, along with national accolades and suddenly "being discovered" beyond Ann Arbor on the national stage. You'll hear all about Ji Hye Kim's inspirational journey and her culinary vision on this week's episode of Pizza Quest with Peter Reinhart.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

Ji Hye Kim: Korean Cuisine Re-Imagined in Ann Arbor

Tommy Garnick is known and loved throughout the pizza world as the Grand Champion of the 2019 California Milk Board Pizza Competition and as the former owner of Brava Pizza in Denver and as an instructor at The Fire Within Wood-Fired University. More recently, however, Tommy has relocated to Tucson, Arizona, where he and his partners are building a multi-purpose artisan culinary and crafts center, including a showcase for some of the most beautiful kiln-fired tiles from all over the country. This is a major work in progress for Tommy, and, in this episode, he takes us on a tour of what he's creating out there on the edge of the desert and talks about the compelling vision that drives him forward. And, of course, we talk about his prize-winning pizza too -- how could we not?Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Tommy Garnick is known and loved throughout the pizza world as the Grand Champion of the 2019 California Milk Board Pizza Competition and as the former owner of Brava Pizza in Denver and as an instructor at The Fire Within Wood-Fired University. More recently, however, Tommy has relocated to Tucson, Arizona, where he and his partners are building a multi-purpose artisan culinary and crafts center, including a showcase for some of the most beautiful kiln-fired tiles from all over the country. This is a major work in progress for Tommy, and, in this episode, he takes us on a tour of what he's creating out there on the edge of the desert and talks about the compelling vision that drives him forward. And, of course, we talk about his prize-winning pizza too -- how could we not?<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

The Zen of Za

Alan Cahn

Alan Cahn is one of my oldest and dearest friends -- a brother from another mother, as the saying goes. He is also a transformation-meister, who has dedicated his life to helping others achieve their highest aspirations and self-discovery. We started out in food together, as part of a restaurant collective in Boston 51 years ago, and each followed our personal quests as the road unfolded for us, yet never lost contact as we shared our latest discoveries with each other. You'll hear all about that, as well as Alan's sage guidance for those wanting to raise their own game to the highest levels of excellence, in this new episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

<a href="https://www.henleyleadership.com/our-team/leadership-coach/alan-cahn-leadership-coach" rel="nofollow" target="_blank">Alan Cahn</a> is one of my oldest and dearest friends -- a brother from another mother, as the saying goes. He is also a transformation-meister, who has dedicated his life to helping others achieve their highest aspirations and self-discovery. We started out in food together, as part of a restaurant collective in Boston 51 years ago, and each followed our personal quests as the road unfolded for us, yet never lost contact as we shared our latest discoveries with each other. You'll hear all about that, as well as Alan's sage guidance for those wanting to raise their own game to the highest levels of excellence, in this new episode of Pizza Quest with Peter Reinhart.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

Interview with Alan Cahn, the Transformation-Meister

We often say that Pizza Quest is more about the quest than it is about the pizza, so in this episode we do just that, as we expand the map of our journey and our celebration of artisanship wherever we find it. Today we welcome fellow Heritage Radio Network host, Lou Bank, of the Agave Road Trip podcast. You'll learn all about how Lou's non-profit organization, s.a.c.r.e.d., supports and celebrates the unknown farmers and distillers of rare, small batch agave spirit beverages in rural Mexico, helping them build village libraries and water systems while they preserve their traditional distilling methods. Yes, we're talking about mezcal, the real thing, and Lou takes us through an intoxicating tasting session as he shows me (and us) how to unlock and appreciate the many depths of flavor lying hidden in that smoky agave whiskey. We'll all learn together as Lou Bank guides us on our own agave road trip, right here on Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

We often say that Pizza Quest is more about the quest than it is about the pizza, so in this episode we do just that, as we expand the map of our journey and our celebration of artisanship wherever we find it. Today we welcome fellow Heritage Radio Network host, <a href="https://twitter.com/loubank" rel="nofollow" target="_blank">Lou Bank</a>, of the <a href="https://heritageradionetwork.org/series/agave-road-trip" rel="nofollow" target="_blank">Agave Road Trip podcast</a>. You'll learn all about how Lou's non-profit organization, <a href="https://www.sacred.mx/" rel="nofollow" target="_blank">s.a.c.r.e.d.</a>, supports and celebrates the unknown farmers and distillers of rare, small batch agave spirit beverages in rural Mexico, helping them build village libraries and water systems while they preserve their traditional distilling methods. Yes, we're talking about mezcal, the real thing, and Lou takes us through an intoxicating tasting session as he shows me (and us) how to unlock and appreciate the many depths of flavor lying hidden in that smoky agave whiskey. We'll all learn together as Lou Bank guides us on our own agave road trip, right here on Pizza Quest.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

More than a Pizza Quest

For over 30 years, Expo has been the largest gathering of pizza professionals, enthusiasts, and all-around pizza freaks in the world and has been featured on many television shows and is an indispensable event for independent operators to secure contracts, ingredients, equipment, and (importantly) new ideas. I think of it as a “gathering of the tribe.” Every day during the Expo, over 10,000 people gather in the Las Vegas Convention Center to make deals, swap war stories, and eat great pizza (and now also other baked goods, as The Artisan Bakery Expo has been attached as part of the event). Peter (“Pete”) Lachapelle is not only the Executive Editor at Pizza Today Magazine, but is also the “overlord” of Pizza Expo. In this riveting conversation, Pete shares the anguish of canceling last year’s Expo and talks about what lies ahead.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

For over 30 years, <a href="https://pizzaexpo.pizzatoday.com/" rel="nofollow" target="_blank">Expo</a> has been the largest gathering of pizza professionals, enthusiasts, and all-around pizza freaks in the world and has been featured on many television shows and is an indispensable event for independent operators to secure contracts, ingredients, equipment, and (importantly) new ideas. I think of it as a “gathering of the tribe.” Every day during the Expo, over 10,000 people gather in the Las Vegas Convention Center to make deals, swap war stories, and eat great pizza (and now also other baked goods, as <a href="https://www.instagram.com/artisanbakeryexpo/" rel="nofollow" target="_blank">The Artisan Bakery Expo</a> has been attached as part of the event). <a href="https://twitter.com/lachapelle56" rel="nofollow" target="_blank">Peter (“Pete”) Lachapelle</a> is not only the Executive Editor at <a href="https://pizzatoday.com/" rel="nofollow" target="_blank">Pizza Today Magazine</a>, but is also the “overlord” of <a href="https://pizzaexpo.pizzatoday.com/" rel="nofollow" target="_blank">Pizza Expo</a>. In this riveting conversation, Pete shares the anguish of canceling last year’s Expo and talks about what lies ahead.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

Peter and the Pizza Expo

Every day, new pizzerias open everywhere to varying degrees of success. But what is it that causes some of them to immediately burst from the gate and generate excitement and buzz? Geno DiPaolo and his daughter Gena, somehow found that "secret sauce" to make it happen in Charlotte, North Carolina at their Geno D's Pizza. Geno is known by his fans as "Geno from Jersey," and that is definitely part, but not all of the magic. Listen in as Geno and Gena fill us in on what makes New Jersey pizza so special to the many Carolinians who are now flocking to their tiny kiosk-style father/daughter pizzeria. Geno also shares some of his techniques for his signature Grandma pizza, which has quickly become a crowd favorite. It's all here on this latest episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Every day, new pizzerias open everywhere to varying degrees of success. But what is it that causes some of them to immediately burst from the gate and generate excitement and buzz? Geno DiPaolo and his daughter Gena, somehow found that "secret sauce" to make it happen in Charlotte, North Carolina at their <a href="https://www.genods.com/" rel="nofollow" target="_blank">Geno D's Pizza</a>. Geno is known by his fans as "Geno from Jersey," and that is definitely part, but not all of the magic. Listen in as Geno and Gena fill us in on what makes New Jersey pizza so special to the many Carolinians who are now flocking to their tiny kiosk-style father/daughter pizzeria. Geno also shares some of his techniques for his signature Grandma pizza, which has quickly become a crowd favorite. It's all here on this latest episode of Pizza Quest with Peter Reinhart.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

Geno from Jersey

Join the conversation!  Pizza Quest is certainly about pizza, but it’s so much more!  It’s an engaging celebration of artisanship in all its shapes and forms. Award winning author Peter Reinhart interviews many of the greatest pizza makers in the world, as well as growers, cheese makers, millers, and food producers of all kinds who all who have one thing in common: an unquenchable drive to experience and express the highest level of excellence in their work, and to share it with their friends, family, and customers.  Peter explores the varying journeys that led them to achieve prominence in their fields, and also offers listeners demonstrations of their craft, whether making their signature pizzas, or taking us on an in-depth tasting tour of their olive oil, tomatoes, cheeses, and toppings. As Peter is fond of saying, “It’s more about the quest than the pizza, and the quest never ends.”

We've invited one of our regular contributors and Pizza Yodi, Brian Spangler (owner of Apizza Scholls in Portland, Oregon), to flip the script and interview this week's guest -- me! I'm here to announce the release of our long-awaited book, "Pizza Quest, My Never-Ending Search for the Perfect Pizza," and to answer Brian's questions about the book. Brian, by the way, is one of 30 contributors to the book, which grew out of the first two seasons of Pizza Quest, and brings the reader over 35 recipes that pay tribute to the many pizza luminaries who appeared on episodes of our show. We'll take you behind the scenes of this book, which is now officially published and available via your favorite book sellers. Thank you Brian for being the inspiration for two of the pizzas featured in the book. In this interview, we'll discuss what I call the Eleventh Commandment of Pizza: It's more about the quest than it is about the pizza, and quest never ends!Click here for the video versions of Pizza Quest. Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.Pizza Quest is Powered by Simplecast.

We've invited one of our regular contributors and Pizza Yodi, Brian Spangler (owner of <a href="http://apizzascholls.com/" rel="nofollow" target="_blank">Apizza Scholls</a> in Portland, Oregon), to flip the script and interview this week's guest -- me! I'm here to announce the release of our long-awaited book, "<a href="https://www.simonandschuster.com/books/Pizza-Quest/Peter-Reinhart/9781524867003#:~:text=Peter%20Reinhart%20is%20on%20a,three%20books%20on%20the%20subject." rel="nofollow" target="_blank">Pizza Quest, My Never-Ending Search for the Perfect Pizza</a>," and to answer Brian's questions about the book. Brian, by the way, is one of 30 contributors to the book, which grew out of the first two seasons of Pizza Quest, and brings the reader over 35 recipes that pay tribute to the many pizza luminaries who appeared on episodes of our show. We'll take you behind the scenes of this book, which is now officially published and available via your favorite book sellers. Thank you Brian for being the inspiration for two of the pizzas featured in the book. In this interview, we'll discuss what I call the Eleventh Commandment of Pizza: It's more about the quest than it is about the pizza, and quest never ends!<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to <a href="http://heritageradionetwork.org/biz" rel="nofollow" target="_blank">heritageradionetwork.org/biz</a> to become a business member today.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

It's About the 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…..Click here for the video versions of Pizza Quest. Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.Pizza Quest is Powered by Simplecast.

One of our producers saw a photo on Instagram of this Meatball Parmesan Sandwich from <a href="https://razzanj.com/" rel="nofollow" target="_blank">Razza</a>, <a href="https://www.instagram.com/danricher/" rel="nofollow" target="_blank">Dan Richer</a>’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…..<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to <a href="http://heritageradionetwork.org/biz" rel="nofollow" target="_blank">heritageradionetwork.org/biz</a> to become a business member today.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

Dan Richer's Meatball Parm

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…Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

<a href="https://bakingsteel.com/" rel="nofollow" target="_blank">The Baking Steel</a> has been a game changer in the pizza world and beyond ever since it arrived. It was “invented” by <a href="https://twitter.com/andrislagsdin" rel="nofollow" target="_blank">Andris Lagsdin</a> 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…<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

Andris Lagsden and the Pizza Steel

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.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

<a href="https://www.instagram.com/scottspizzatours/" rel="nofollow" target="_blank">Scott Wiener</a> 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 <a href="https://www.scottspizzatours.com/" rel="nofollow" target="_blank">Scott's Pizza Tours</a> in New York City, and has introduced thousands of visitors to the best pizzerias in the city, while also co-hosting, with pizzaiolo extraordinaire <a href="https://www.instagram.com/lucali_bk/" rel="nofollow" target="_blank">Mark Iacono</a>, his own television series, <a href="https://www.thrillist.com/series/really-dough" rel="nofollow" target="_blank">Really Dough?</a>. Scott also serves as one of the emcees at Pizza Expo, writes monthly <a href="https://pizzatoday.com/our-experts/scott-wiener/" rel="nofollow" target="_blank">articles</a> 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.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

Pizza Quest Man on The Street

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.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Stromboli master and world champion pizzaiolo, <a href="https://www.worldpizzachampions.com/lee-hunzinger/" rel="nofollow" target="_blank">Lee Hunzinger</a>, 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.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

The Stromboli

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.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Today’s guest is the embodiment of the old adage: Think globally, but act locally. By that, I mean that <a href="https://www.worldpizzachampions.com/siler-chapman/" rel="nofollow" target="_blank">Siler Chapman</a> 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 <a href="https://perfectingpizza.com/" rel="nofollow" target="_blank">Perfecting Pizza</a>, 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 <a href="https://kingoffirepizza.com/" rel="nofollow" target="_blank">The King of Fire</a>, 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.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

King of Fire

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!Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Here at Pizza Talk, we love that <a href="https://www.piz.za.com/" rel="nofollow" target="_blank">Anthony Falco</a>, 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 <a href="https://www.instagram.com/millennium_falco/" rel="nofollow" target="_blank">@millenium_falco</a>, and, who knows, maybe you too can become an International Pizza Consultant!<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

International Man of Pizza

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.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

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 <a href="https://www.sourdough.co.uk/about-vanessa-kimbell/" rel="nofollow" target="_blank">Vanessa Kimbell</a>, who is the founder, author, and host of <a href="https://thesourdoughclub.com/" rel="nofollow" target="_blank">TheSourdoughClub.com</a> and <a href="https://www.sourdough.co.uk/" rel="nofollow" target="_blank">Sourdough.co.uk</a> (and <a href="https://www.sourdough.co.uk/courses/the-sourdough-school-by-vanessa-kimbell-signed-copy/" rel="nofollow" target="_blank">three</a> <a href="https://www.sourdough.co.uk/courses/pre-order-the-sourdough-school-sweet-baking-nourishing-the-gut-the-mind-signed-copy/" rel="nofollow" target="_blank">Sourdough School</a> <a href="https://www.sourdough.co.uk/courses/10-minute-sourdough-book/" rel="nofollow" target="_blank">cookbooks</a>). 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.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

Sourdough is Taking Over the World

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?Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

<a href="https://www.instagram.com/jgutekanst/" rel="nofollow" target="_blank">John Gutekanst</a>, owner of <a href="https://avalanchepizza.net/" rel="nofollow" target="_blank">Avalanche Pizza</a> in Athens, Ohio, whose blog, <a href="https://pizzagoon.com/" rel="nofollow" target="_blank">The Pizza Goon</a>, 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?<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

The Pizza Goon Lives!

Laura Meyer

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.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

<a href="https://www.instagram.com/laurameyercreations/" rel="nofollow" target="_blank">Laura Meyer</a> 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 <a href="https://www.tonygemignani.com/san-franciscos-other-pizza-champion-laura-meyer/" rel="nofollow" target="_blank">pizza brands</a> and <a href="http://internationalschoolofpizza.com/" rel="nofollow" target="_blank">training programs</a> 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.<a href="https://www.youtube.com/user/PizzaQuestWithPeter" rel="nofollow" target="_blank">Click here for the video versions of Pizza Quest</a>. If you count on HRN content, become a monthly sustaining donor at <a href="https://heritageradionetwork.org/donate" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>.Pizza Quest is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast.</a>

Laura Meyer, The Protege Comes Into Her Own

Pizza Quest

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