Capri Club w/ Auggie Russo of Tiny Pizza Kitchen

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage   Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737   Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/   My Amazon Storefront: https://www.amazon.com/shop/alexkoons   Step into the world of artisan pizza making with Augie Russo, where dough isn't just ingredients - it's a spiritual experience. In this episode, we explore how a former film editor found his calling in pizza and created a uniquely creative pop-up pizza business in New York. Key Ingredients: • How Augie's signature chili peppers landed in Stephen Colbert's cookbook • The sacred art of pizza making: why he plays music for his dough • His unique pizza recipes and pop-up business approach • Secret tips for perfect pizza dough fermentation • The journey from editing political ads to crafting artisan pizzas • Why he's moving his pizza kitchen to a houseboat Pizza makers and food lovers alike will appreciate Augie's deep dive into dough development, creative toppings, and the philosophy that every pizza tells a story. From his 72-hour cold fermentation process to his thoughts on flour selection, this episode is packed with practical pizza-making wisdom and inspirational insights. Whether you're an aspiring pizza maker, running your own pizza pop-up, or simply love great food, Augie's journey shows how putting love into your craft yields something truly special. Chapters: 0:00 - Introduction: Meeting Augie at Stanislaus 4:04 - The Colbert Connection: How Chilies Made It to the Cookbook 10:17 - The Philosophy of Pizza Making: Music, Energy & Dough 24:20 - Building a Pizza Business: From Pop-ups to Private Events 32:14 - The Technical Side: Flour Choice, Fermentation & Temperature 43:08 - Career Evolution: From Film Industry to Pizza Life 52:52 - Future Plans: Moving the Kitchen to a Houseboat 57:28 - Wedding Cakes to Pizza: Why He Left Fine Dining 1:06:15 - The Sacred Art of Breadmaking: God in the Dough 1:21:12 - Community Building: Horizontal Networking in Pizza 1:31:05 - Hot Takes: Thoughts on Industry Trends #pizza #pizzamaking