New Haven Pizza School and Its Origin

What this episode covers

Brian Shactman discusses with Frank Zapski, a pizza expert from the New Haven Pizza School, about the unique New Haven style pizza. Zapski, who started making pizza at 12 and later ran a pizza truck, now teaches pizza-making through his school, which has had over 5,000 students. He plans to start a University of New Haven Pizza to offer more affordable classes, including a three-day intensive course and a four to six-week class. Zapski clarifies that New Haven style pizza is thin-crusted, baked at low temperatures, and doesn't rely on a secret ingredient like water for its unique flavor. He acknowledges the tough business of running a pizzeria but supports aspiring pizza entrepreneurs.

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Frequently Asked Questions

How long is this episode of Brian & Company?

This episode is 7 minutes long.

When was this Brian & Company episode published?

This episode was published on February 27, 2026.

What is this episode about?

Brian Shactman discusses with Frank Zapski, a pizza expert from the New Haven Pizza School, about the unique New Haven style pizza. Zapski, who started making pizza at 12 and later ran a pizza truck, now teaches pizza-making through his school,...

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