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One of the greatest big-mountain skiers of all time is also seriously passionate about making great pizza. So what’s the story here, and what do pizza and skiing have in common? What has Sage learned about the art of making dough and sauce? And what do you need to know to start making great pizza yourself? We cover all of this — plus Sage’s most recent trip to Alaska.
RELATED LINKS
Check out the Blister Craft Collective
Become a BLISTER+ Member
Episode Sponsor: Bag Balm
Blister Pod #41: Sage on Skiing Spines
Blister Pod #270: Angel Collinson / Sage’s Pizza
TOPICS & TIMES:
Pizza & Skiing (5:58)
Outdoor Pizza Ovens (15:00)
Pizza Team (18:14)
Pizza & Espresso (21:08)
Outdoor Pizza Ovens, Part 2 (23:25)
Angel’s Story of Sage’s Pizza (37:31)
Sage’s Most Recent Trip to AK (43:15)
Pizza 101: Getting Started (54:40)
CHECK OUT OUR OTHER PODCASTS (click each to learn more):
‘Tech Gnar’ great name for a style/flavor … could be your top selling Zah.
Awesome podcast … stoked
Skiing
Pizza
Alaska
Art and creativity never stops it just evolves.
Jonathan briefly mentioned the “elevation” variable, and I’m often moving between very different elevations throughout the seasons each year.
I’d love to hear any tips from the Blister Community about making pizza at sea level vs. Tahoe (~6,000ft) vs. Summit County (~9,000ft) vs. Blister HQ at 9,400ft!