The Dough Vinci Code w/ Anthony Falco International Pizza Consultant

This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 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   On this episode Anthony Falco, the international pizza consultant joins us. Key Ingredients The rise and influence of Roberta's in Brooklyn History and Evolution of pizza styles globally What it means to be an international pizza consultant The importance of good ingredients and proper technique Family life and work balance Real talk about Pizza Expo and the business side of the pizza industry Chapters: 00:00:00 - Pop-up Memories and Book Release 00:03:06 - The Roberta's Legacy 00:05:31 - Why Roberta's Changed Pizza Culture 00:08:18 - Why No Personal Pizzeria Yet? 00:15:17 - Pizza Styles and History Discussion 00:23:23 - Electric vs. Wood-Fired Ovens Debate 00:30:41 - The Art of Consistency 00:35:44 - Path to International Consulting 00:41:42 - Perfect Pizza Proportions 00:56:19 - Becoming a Pizza Consultant 01:01:07 - Family Life and Travel Balance 01:11:57 - Pizza Expo Stories 01:17:46 - Writing the Pizza Book 01:24:44 - The Restaurant Industry Reality 01:34:06 - Rapid Fire: Overrated/Underrated