Pizza Science, Remembering E.O. Wilson And Richard Leakey. Jan 7 2022, Part 2
Science Friday
Science Friday and WNYC Studios
4.4 • 6.3K Ratings
🗓️ 7 January 2022
⏱️ 53 minutes
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| 0:00.0 | This is Science Friday. I'm Ira Flato. If you're like me, you've had enough rich foods for the holidays, |
| 0:05.9 | and your attention has turned back to one of our most beloved foods, pizza. After all, who doesn't |
| 0:11.8 | love pizza? That magical combination of sauce, cheese crust may be a topping or two. And depending on |
| 0:18.6 | where you eat it, the ratio of sauce and cheese and topping |
| 0:21.8 | changes also. There's Neapolitan, New York style, Chicago Deep Dish, and nearly every country in |
| 0:28.6 | the world has some type of variation on the classic. The way they bake it, too, coal, wood, |
| 0:34.4 | gas-fired ovens, all in part their signature flavors. |
| 0:38.6 | You know how I know this? |
| 0:40.4 | Because Nathan Mirvald visited over 250 pizzerias all over the world to appreciate the |
| 0:46.3 | differences and then made over 12,000 pizzas, tweaking each one slightly, relying on the physics |
| 0:54.1 | and chemistry of cooking. |
| 0:55.9 | And then he and his team wanted to stretch the limits of pizza. |
| 0:59.9 | And they wrote all about it in a three-volume 35-pound set of beautifully illustrated, |
| 1:05.7 | painstakingly researched books. |
| 1:08.0 | Nathan Mirvald is the former CTO at Microsoft, founder of intellectual ventures and |
| 1:12.9 | modernist cuisine. He co-authored this most recent book, Modernist Pizza, with Chef Francisco |
| 1:18.3 | Magoya. He joins us now from Bellevue, Washington. Nice to have you back. Well, nice to be back. |
| 1:24.5 | I'm just wondering how many antacid tablets it takes to go through 12,000 pizzas. |
| 1:30.4 | A lot of the book is devoted to busting pizza myths, and one of the biggest ones is that the type of |
| 1:36.2 | water used to make the dough makes a huge difference. How did you go about testing and possibly |
| 1:41.6 | disproving that hypothesis? Well, there's sort of two approaches we took. One was, I call the reductionist approach, |
| 1:48.8 | and we said, is there anything in the water that would affect the crust? And the most |
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