313. Dishing Dough Science with Pizza Chefs at National Restaurant Show

Send us Fan MailRecorded live at the National Restaurant Show in Chicago, this episode of Pizza Today puts Editor in Chief Denise Greer in conversation with two pizzeria pros shaping how modern pizza operations run.Juan Robles, corporate chef for Triple Beam Pizza in Los Angeles, California, breaks down the commissary model powering their five-location Roman-style pizza program — covering conveyor oven customization, high-hydration dough at 96%, par-baking strategy, and why three locations is the sweet spot before launching a commissary.Vitangelo Recchia of Bella Napoli Pizzeria and Restaurant in Port Charlotte, Florida, shares how one master dough drives every style on his menu — New York, Sicilian, Detroit, Grandma, and Roman — and why flour education, digestibility, and sourcing matter more than most operators realize.Together, they explore pizza dough trends, the resurgence of Roman pizza in the U.S., fermented wheat germ, and where pizzeria innovation is headed next.Essential listening for foodservice professionals, multi-unit operators, and serious pizza makers.Follow and subscribe to stay current on the pizza industry conversations that matter. Show Notes:Learn more about Triple Beam Pizza.Follow on Instagram @ triplebeampizzaLearn more about Bella Napoli.Follow on Instagram @ bellanapolipcfl