Recently, as an extension of its Think Tank forum and other media properties, PMQ has introduced a new feature called Pizza Radio, at
http://www.pizzaradio.com. To date, there have been interviews and Q&A sessions with Tom Lehmann, Chef Santo Bruno, and several other industry professionals.
Today, I listened to a Q&A session with Evelyne Slomon, and also three brief “Legends of Pizza” interviews between Albert Grande of pizzatherapy.com and Chris Bianco, Gary Bimonte (of Pepe’s) and Peter Reinhart.
In her Q&A session, which runs about 14 minutes, Evelyne answers questions (some of which also appear on the Think Tank forum) about what to do if yeast is inadvertently left out of a dough, garlic knots, the use of romaine lettuce, and spiral mixing (including
riposo/biochemical gluten development, and underkneading).
The interviews (by telephone) with Chris Bianco, Gary Bimonte, and Peter Reinhart run about 10-12 minutes each but with introductory, promotional and closing material consuming several minutes, the actual interviews are quite short and are obviously snippets from longer interviews. So, there won’t be a lot of “meat” to the abbreviated interviews or revelation of any deep dark secrets, although I did enjoy hearing Chris Bianco speak of his passion for pizza and Peter Reinhart’s discussion of Chris Bianco’s dough making techniques and a new Oregon pizza place that Peter thinks may be the next Bianco’s.
Peter
