About this episode
" Once you've had really good pizza, it's hard to go back!" You might hear our tummies growling in the background because today we talked about one of our mutual favorite subjects - pizza!! Alison shares some surprising facts about the history of pizza in Italy, and both Andrea and Alison discuss favorite ways of preparing dough and topping the pizza . There are infinite variations on this theme and they are all right - we don't judge what you want to put on your pizza, even if it's pineapple (but maybe a little if it's Nutella). Share your pizza pictures online and tag us on Instagram so we can drool over them and copy your brilliant ideas in our own kitchens! Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community! For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out www.patreon.com/ancestralkitchenpodcast for all the details! Here's what we talk about: 2:00 New patron and a cool review! 3:50 Ancestral Kitchen Challenge update 7:30 What Andrea ate for breakfast 10:05 What Alison ate for supper 14:00 Pizza! 14:45 Defining pizza 17:48 History of pizza "Pizza was a street food in Naples" 20:30 How a Neapolitan street food became a global phenomenon " Pizza as we know it was not eaten nationally in Italy until the 70s and 80s" 25:15 Italian food and regionality 26:36 Flatbreads "Flatbreads are core to humanity" 27:46 US styles of pizza 30:30 Bad pizza! 32:00 How Alison makes her spelt pizza dough 33:27 How Alison shapes her pizza dough 35:05 How Andrea makes her pizza dough "Pizza is a great way to get our kids involved in the kitchen" 40:30 How we manage transferral from bench to oven 46:00 Toppings 50:35 How to avoid a soggy Margherita pizza 51:01 Making tomato sauce 55:21 Lardo on pizza 56:09 Don't set your oven on fire like Alison did! 1:00:00 Pizza temperatures/ovens "My first oven in Italy had a integral pizza stone!" 1:01:42 It doesn't have to be perfect! 1:03:32 Pizza screens 1:04:47 Meatza 1:06:52 The problem with Nutella "This makes me want to make pizza!!" Resources Mentioned See, you all knew pizza was popularized in Naples Rebecca at A Humble Place Nourishing Traditions for Kids as a Handicraft 2022 Ancestral Kitchen Challenge Chewing the Fat book (also see The Eternal Table , by the same author!) Chewing the Fat book review The Art of Eating Well: An Italian Cookbook by Pellegrino Artusi Taste & the TV Chef: How Storytelling Can Save the Planet by Gilly Smith Elly's Everyday Jo Whitton: Quirky Kitchen Gola Podcast Gola Podcast Episode: Nutella Nightmares Sourdough Wholegrain Spelt Pizza Recipe on Alison's Website If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words. Thank you. We really appreciate you taking the time to support us! Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at Farm and Hearth Alison is at Ancestral Kitchen The podcast is at Ancestral Kitchen Podcast Original Music, Episode Mixing and Post-Production by Robert Michael Kay