I ate pizza at The Lab last night. The Lab is a museum, a public space, a place that puts together some thought-provoking discussion panels, and a place that, for reasons only it can divine, invited me to talk about the history of pizza and Mark Dym to demonstrate the making of the pizza last night. Mark, of Marco’s Coal-Fired Pizzeria (the pizzas are actually wood-fired, everything else if coal-fired, which goes to show you a name is often just a name) in Denver, also brought a whole slew of pizzas for everyone to tuck into while he demoed the shaping of the crust. So as soon as I was done with my talk (“The Cheese Stands Alone, An Autobiographical History of Pizza”), I got to sit down with a cold one and a hot slice. Perfection.
Word on the street is that The Lab will post an edited video of the talk online. I’ll let you know when/if that happens. I don’t want to ruin anything, but did your mother, father, or other nutrient-provider ever serve you an English muffin pizza? Did you know they date from the 1940s? The 1940s!
