Charred: A New Haven Pizza Show

This week on Charred: A New Haven Pizza Show, Kevin and Frank sit down with Mike Masto, owner of Inferno Apizza in Wallingford.Mike shares how growing up making pizza with his grandfather inspired him to open his own pizzeria and why he's excited to be part of Connecticut's next generation of pizza makers.We also talk about building Inferno Apizza, what makes Connecticut's pizza community so unique, and what visitors can expect when Mike fires up the ovens at this year's Connecticut Pizza & Brew Fest.It's a conversation about family traditions, hard work, and carrying Connecticut's pizza legacy into the future.

Mackenzie from The Parlor in Stratford, CT joins us again after his first appearance back on Episode 8. In this conversation, we catch up on what the last few years have looked like for him. From running The Parlor and keeping up with busy weekends to expanding his pizza truck catering business and taking on a new business venture outside of pizza.We also preview the upcoming Connecticut Pizza & Brew Fest, where Mackenzie will be serving his pizza alongside some of the state’s top pizzerias. It’s a great conversation about growth, hard work, and what it takes to keep building in the Connecticut pizza scene.

This week on Charred: A New Haven Pizza Show, Kevin and Frank travel to Frank Pepe Pizzeria in West Hartford to talk with Director of Operations Jen Hart.Jen shares how she got started with Pepe's, what makes the company culture unique, and how the family-focused philosophy continues to shape the business today.We also discuss the West Hartford location's party room, the growing popularity of Pepe's catering services, the mobile pizza truck that's bringing apizza to events around the region, and the highly anticipated opening of the newest Pepe's location in Westport.A behind-the-scenes look at one of Connecticut's most iconic pizza brands and where it's headed next. 🍕🔥

In Episode 59 of Charred: A New Haven Pizza Show, we cover a little bit of everything happening in the pizza world right now.We talk about the latest updates surrounding Connecticut Pizza & Brew Fest 2026, the frozen pizza people keep demanding we try, and the rise of Connecticut pizza prom-posals.Then Frank explains potassium bromate to Kevin and breaks down why the ingredient has suddenly become one of the biggest debates in pizza and baking circles.A little pizza culture, a little food science, and plenty of confusion along the way.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Can you really make brick oven-style pizza at home?In Episode 58 of Charred, Frank shows us how to use fire bricks inside a regular oven to recreate that crispy, charred New Haven-style pizza at home.We break down the full method, what works, and what to watch out for if you try it yourself.Plus, we revisit Frank's viral video that started it all. Reading through some of the best, worst, and funniest comments from the internet.A mix of pizza technique, experimentation, and classic internet chaos.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Kevin hosted his biggest home pizza night ever… and it didn’t exactly go according to plan.On this episode of Charred: A New Haven Pizza Show, Frank breaks down Kevin’s pizza party—what worked, what didn’t, and the biggest mistakes you should avoid if you’re cooking for a crowd.Plus: • A coworker unexpectedly ends up in a Dave Portnoy One Bite Pizza Review • The celebrity shouting out New Haven pizza at Frank Pepe Pizzeria Napoletana • Real talk about managing dough, timing, and oven chaosYou can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Frank is back from Las Vegas after presenting New Haven-style apizza at the International Pizza Expo, and we get the full recap.In Episode 55 of Charred, we talk about what it’s like bringing New Haven pizza to a global stage, plus break down some of the best (and worst) pizza April Fools pranks.We also dive into updates for this year’s Connecticut Pizza & Brew Fest and get into a very important seasonal debate… does ham belong on pizza?And of course, Frank shares what he’s cooking up for Easter.A little travel, a little chaos, and a lot of pizza.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Does Connecticut water actually make New Haven-style pizza better?In Episode 55 of Charred, Kevin and Frank sit down with water experts Bill and Pat to separate myth from science. We dig into mineral content, dough chemistry, and whether the famous New Haven apizza flavor could truly be replicated somewhere else.If you’ve ever heard someone say, “It’s the water,” this episode is for you.We break down the facts, challenge assumptions, and get nerdy about pizza in the best way possible.

Jeff Marini grew up eating Frank Pepe Pizzeria on Wooster Street. Now he runs it.In Episode 54 of Charred: A New Haven Pizza Show, Jeff joins us to tell the story of how a kid who loved Pepe’s became the manager of one of the most legendary pizzerias in America.We talk about working inside the iconic Wooster Street location, the culture of Pepe’s, and what it takes to keep a New Haven pizza institution running.Plus: 🍕 We try the new Calabrese pizza 🔥 Frank puts his spice tolerance to the test 📖 Jeff shares stories from behind the counter at one of the most famous pizzerias in the world.If you love New Haven apizza, pizza history, or behind-the-scenes restaurant stories, this episode is for you.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Episode 53 is packed with pizza headlines and real-life pizza stories. Kevin and Frank talk Valentine’s Day pizza gifts, Frank issues a challenge for people visiting local pizzerias, and we react to the Teenage Mutant Ninja Turtles entering the pizza business.Plus, pizza wine is coming to Connecticut, we break down the Super Bowl bet between a New Haven and Seattle pizzeria, and react to the viral video of Korean parents trying New Haven apizza for the first time.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

In Episode 52, Kevin and Frank sit down with Niko from Salty Tomato in West Haven. With a background in fine dining and experience as a celebrity chef, Niko shares how he transitioned into the pizza world and how those high-level techniques shape the pies he’s making today.Plus, he brings out some of his creations for us to try, and we break down what makes them stand out. A great conversation about craft, creativity, and bringing elevated skills to New Haven-style pizza.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

In Episode 51, Kevin and Frank unleash Pizzavus! A full eruption of pizza grievances. From wild Facebook comment sections to baffling customer behavior inside pizzerias, nothing is off the table. We dig into topping controversies, the strange things people do to their slices, and the habits that make pizza purists lose sleep at night.It’s honest. It’s heated. It’s probably going to upset someone.Another fiery episode of Charred: A New Haven Pizza Show. Grab a slice and brace yourself.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Happy New Year! We are back with all new episodes in 2026. Episode 50 is here and it's delicious. Kevin and Frank recap the holidays with:- The best (and most ridiculous) pizza-themed Christmas gifts- Holiday pizza experiments — Frank goes Detroit style, Kevin fires up New Haven style- The viral “Balloon Pizza” video — genius, crime, or internet nonsense?- Tom Brady’s new Pizza Hut ad — thoughts, feelings, and pizza hut memoriesYou can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

It’s the holiday season, Christmas is next week and Kevin & Frank are here to save you from buying another terrible gift.This episode is our official annual Pizza Gift Guide... packed with practical gifts for home pizza makers and fun, foolproof gifts for people who just really, really love pizza.Pizza merch, tools, decor, and a few fun gifts we’re very excited about. Whether you’re shopping for a serious dough nerd or someone who thinks pizza is a personality trait, we’ve got you covered.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

In Episode 48, Kevin and Frank tackle the week’s hottest, and weirdest, pizza stories. From the eternal debate over green peppers on New Haven style, to why pizza might actually be the best family-dinner value left, to the viral “pregnancy pizza” that took over the internet.Plus, we break down the fire at Roseland Apizza in Derby and highlight some seriously cool pizza-themed art perfect for holiday gifting. Another fun, fiery, and extra-cheesy episode. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

This week on Charred: A New Haven Pizza Show, Kevin and Frank head to one of Milford's most beloved pizza places to sit down with Jimmy and Danielle from Jimmy's Apizza. We dive into the shop’s history, their recent fresh renovation, the Beatles-themed inspiration behind the restaurant’s vibe, and how their family and staff keeps the operation running smoothly.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Frank’s back from Ohio where he judged AND presented at the Pizza Expo  but that’s just the start. In this episode, Kevin and Frank dive into:🔥 Frank’s Bar-Beetz trademark war with Mattel (yes… that Mattel)🍕 NYC’s new secret coal-fired pizza spot, could it rival New Haven’s legendary char?🏈 Colony Grill’s new Buffalo Chicken & Winter Kale pizzas for football season♨️ The science of eating and reheating leftover pizza, when’s it best?📺 Adam Richman hits New Haven for his latest TV episode, how’d he do?Grab a slice, hit play, and get ready for laughs, sauce, and a side of petty trademark drama.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

In Episode 45 we found outselves inside the New Haven Police Department (voluntarily of course, not taken in) to talk all things pizza and policing! Officers Christian and Mike share how they’re embracing the city’s world-famous pizza culture, keeping the streets (and pies) safe, recruiting new talent, swapping some of their most memorable stories from years on the force, and they even do a live review of Frank's new pizza creation. Plus… we might have ended up in handcuffs along the way.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

This week on Charred, Frank surprises us with vintage menus and matchbooks from some of Connecticut’s very first pizzerias. From toppings that would never fly today to pizza prices that seem too good to be true, we’re diving into a slice of pizza history you won’t believe.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

We're back with a jam packed new episode! Intro. Pizza is hotter than everDiscussing Frank's pizza meme “it doesn’t matter who has the best pizza” - Latest Parking Lot Pizza turnout and recap of the summer- We take a look at the viral "Big Slice Challenge" video. Could we do it?- Our new TikTok and social media strategy - First impressions of the newly renovated Jimmy’s Apizza in Milford, CT- Thoughts on this year’s Portnoy One Bite Fest. Smaller than before? But Pepe’s saved the day. - New Haven set a new Guinness World Record for largest pizza party (do we cheer, do we laugh… maybe both).You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Roll up your sleeves and get ready to stretch some dough! In Episode 42 Frank teaches us how to stretch pizza dough the true New Haven way. Learn the tricks, avoid common mistakes, and impress everyone with the perfect thin, chewy crust.Perfect for home cooks, pizza lovers, and anyone who’s ever dreamed of making authentic New Haven Ah-beetz at home. Get ready to get those hands floury! You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

We're back in the studio this week recapping the third annual CT Pizza & Brew Fest, talking about the latest famous faces spotted on Wooster Street, and a new pizza oven hits the market with a mind-blowing new feature. - Pizza Fest recap- Frank's Kids Pizza Class Experiment- Kevin is one of the first to get a CT "Pizza State" license plate- The latest famous faces on Wooster Street - Pizza box trash cans- Feel good pizza story that went viral- New pizza oven that goes to 750 degreesYou can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

One of the highlights of last weekend's CT Pizza & Brew Fest was the pizza panels. In part 2 of our Icons of New Haven Pizza panel, we hear from more of the best in the game of New Haven Apizza👉 Lou Abate, Abate's Apizza & Seafood restaurant👉 Pat DeRiso, Owner Ernie's Pizzeria in New Haven 👉 Mike Nuzzo, Owner CEO Grand Apizza Madison, Guilford, & Clinton👉  Q&A from the crowd  You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

One of the highlights of last weekend's CT Pizza & Brew Fest was the pizza panels. 🍕 In part 1 of our Icons of New Haven Pizza panel, we sit down with some of the biggest names in the New Haven apizza game:👉 Jennifer Bimonte-Kelly, granddaughter of Frank Pepe co-owner Frank Pepe Pizzeria 👉 Doug Coffin, Founder of Big Green Truck Pizza👉 Francesca Messina, Operations Manager of Sally's Apizza👉  Rick Consiglio, son of Sally Consiglio, founder of Sally's Apizza You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Get ready for a full oven of fun in Episode 38 of Charred!- Frank introduces his brand-new pie — the BarBeetz — and we break down exactly what makes it a game-changer. -  Kevin shows off a pizza tool he got as a gift over the 4th of July weekend that just might become your new favorite gadget. - And we’re serving up a complete guide to next weekend's Connecticut Pizza & Brew Fest  what’s new this year, who’s slinging slices, and why you can’t miss it.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

We finally made it. We’ve officially reached the summit of New Haven pizza greatness. In this epic episode of Charred, we’re on location at the original Frank Pepe Pizzeria Napoletana, celebrating 100 years of coal-fired pizza with Director of Quality, Chris D'Auria Chris and Vice President of Operations Kevin Gagliard.  They share incredible stories from over the years, the importance of deep family roots, and what it’s like running one of the most iconic pizzerias in the world.From the first slice in 1925 to white clam pie fame, this is a century of pizza perfection.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Ever seen a secret pizza menu from back in the day? In this episode, Frank opens the vault on his epic collection of New Haven pizza memorabilia like matchbooks, menus, signs, shirts, and more. Each artifact comes with a story, and Frank’s got tales as rich as the tomato sauce that inspired them. We take quite the saucy stroll through the smoky, cheesy history pizzerias in Connecticut. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

We're back in-studio for episode 35 with a recap of our pizza filled Memorial Day Weekends, a heated debated about New York vs Brooklyn pies, our Connecticut Pizza and Brew Fest is less than 2 months away, and Kevin explains Yacht Rock to Frank. - Intro- Memorial Day Weekend recaps- Kevin's spreading the Charred brand in Brooklyn- Is Brooklyn pizza actually better than the rest of NY Pizza?- Sally's at Boston Calling. - The challenge of serving pizza to the masses at a music festival- Connecticut Pizza and Brewfest update. - Band announcement & Kevin explains Yacht Rock to Frank- Voting on pizza- Pizza Lyfe opens in Milford- Kevin's pizza concept idea for BridgeportYou can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

What do you get when you mix a firehouse, a pizza oven, and nearly a decade of delays? One blazing hot story. In this episode we head to Milford, CT to meet up with Marty, the owner of Fire Engine Pizza Co., a pizzeria finally firing on all cylinders after 8 long years of setbacks. Hear how this historic firehouse went from sirens to slices, and why it was worth every scorched nerve and burnt crust along the way.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

This week we are back on the road in Milford, CT for the first of two episodes at the much anticipated, finally opened, Fire Engine Pizza on Melba Ave!Topics discussed include: - Fire Engine Pizza Milford- Frank's Parking Lot Pizza soft launch- Cinco De Mayo Pizza- Naming A Pizza After Ourselves - How Frank Make sPizza On The Grill - Ooni's new dough mixer- CT Pizza Trail voting ended, our picks!You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

What happens when a guy in Windham, Maine becomes obsessed with New Haven-style apizza and decides to bring it north? In Episode 32 of Charred we sit down with Chris the owner of Fire & Ice, a pizzeria making waves (and smoke) with its charred crust, thin pies, and unapologetically New Haven attitude. He shares wild stories from his journey: 🍕 Learning to make apizza from Frank's videos🔥 Getting Mainers to embrace our beloved "char"🚫 Kicking out unruly customers🥫 Running out of ingredients but getting creative📈 Building a loyal following, one scorched pie at a timeIf you love New Haven pizza culture, underdog stories, or just great food talkthis one’s for you. And thanks to Chris for making the drive down to be on with us!You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Back in our studio this week with a fancy new tablecloth and lots of pizza takes to sling at you. Topics include:- Pizza art from Kevn's kids- Oranges and fruit on pizza-  Fire Engine Pizza Opens in Milford- Pizza Lyfe Milford coming soon?- Is Milford becoming the new Pizza Capital of CT?- Riko's expansion to a full-service pizzeria - Next Door New Haven closing their "doors" for good- Connecticut Pizza & Brew Fest 2025 update- Frank's Pizza Music Video- Parking Lot Pizza Starting Soon You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Connecticut is known for its legendary pizza, but Kevin Rizzo of Rizzo’s Original Pizza Tubs in Hamden, CT, is taking things to a whole new level—literally! In this episode of Charred New Haven, we dive into Kevin’s unique spin on the pizza game: the pizza tub. Is it deep dish? Is it New Haven-style? Is it something entirely new? We get the full story behind this delicious creation, Kevin’s journey in the pizza business, and what makes Rizzo’s a must-try for any pizza lover.🍕 What exactly is a pizza tub? 🔥 The secret to that perfect sauce, crunch, and how to get that perfect tub shape 📍 How Rizzo’s fits into the New Haven pizza scene 👀 What’s next for the future of pizza innovation?If you love pizza (and let’s be honest, who doesn’t?), this episode is for you! Hit play and get ready to crave a pizza tub.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

We are on the road again for episode 29. This time we ventured up The Merritt Parkway to Hamden, CT to Rizzo's Original Pizza Tubs! Topics include: - On the road at Rizzo's- 70 years of Grand Apizza- Parking Lot Pizza Update - CT Pizza & Brew Fest 3!- Smell of Pizza Reduces Stress Boosts Mood- Pizza in Movies - Thoughts on Stuffed Crust Pizza- St. Patrick's Day Pizza IdeasYou can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

This week we headed up 95 to visit to a local favorite pizza spot we had heard a lot about. Sarah Lopez co-owns Pasta Avest & Pizzeria in Connecticut with her husband, Neco Lopez. She gave us the full history of how they took a local Guilford staple and made it their own. From their years working in fine dining in Washington, DC to meeting each other in a pizzeria, then moving to CT to pursue their dream of running a family owned pizzeria. Sarah was nice enough to have Neco and her dad cook us up some delicious pies and other goodies too.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

We are on the road again at Pasta Avest in Guilford, CT for episode 27. Celebrating National Pizza Day (this Sunday February 9th) and 1 year of Charred! Topics Include:- Happy National Pizza Day and 1 Year of Charred- New stickers and merch- National Pizza Day in Connecticut- Thoughts on the latest U.S. Pizza Industry Stats Chart- Latest CT Pizza News- Kevin's Pizza Kit experience- Ringo Starr has never had pizza beforeYou can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Back in the studio for episode 26 we play catchup on the latest pizza news and stories that have come across our desk. Frank also announces his new Parking Lot Pizza idea. Topics Inclue: - Starting off the year and our plans for the Charred set- Frank’s Parking Lot Pizza idea- New Haven Pizza Airbnb - Article from The Atlantic on homemade pizza- Hype building for the new “Ah-beetz” Franchise - 100 years of Frank Pepe You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

We're starting 2025 with a bang. Welcoming in a massive guest for the first episode of the year. Max Lewis owner of Lenny’s Apizza, London’s first New Haven Apizza joint. Max tells us the fascinating backstory of how he fell in love with New Haven style Apizza. From visiting Wooster Street for the first time a few years ago, to finding Frank's pizza making videos on YouTube, it's been a tale written in the cheesy, crispy, charred stars. Now he's bringing his Apizza making skills across the pond to the people of the UK. We dive into the reaction he's been getting, what the pizza game competition is like in London, and much more. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

To wrap up our first year of the show Frank and Kevin count down their favorite New Haven pizza moments of 2024. They also get into their favorite episodes in year one of Charred. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

This week Frank continues his demo series with how to make New Haven style sauce. We also give you a holiday gift guide for the pizza maker or pizza lover on your list. And a sneak peek at our new custom Charred hats! You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

This week Kevin and Frank are full from Thanksgiving dinner and ready to talk pizzaTopics include:- Making a Thanksgiving Pizza- Ordering cheese-less pizza- Upside down cast iron pizza- Frank's new pizza style concept, Barbeetz!- Pizza Delivery Guy Vs Dog- RIP Butch founder of Mike's Apizza West Haven - Bimonte's Mr. B's Pizza in Cheshire closing its doors after 32 years- Ah-Beetz Franchise - Abate's Apizza Location Update You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

This week, we are joined by the incredibly talented artist, creator, and visionary Michael Pollock from New Haven Pizza Club. You've proably seen his 9,000 pound pizza statue either at The District in New Haven or outside of Modern Apizza. We talk with Michael about his creative journey, passion for pizza and his city, and how art and food collide. He brought plenty of cool pizza art for us to geek out over too. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcastsSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Fresh off Halloween Frank and Kevin are back in the studio for the 20th episode of Charred and the first Demo episode!Frank gives a how-to demo on the exact science behind making New Have Style dough. Kevin lends a hand to give you all the steps you'll need to make a true New Have Apizza.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.DOUGH INSTRUCTIONS:INGREDIENTS:King Arthur Bread FlourFine Sea SaltIDY (Instant Dry Yeast)Room temp tap water or Spring waterMIXING:- [ ] Add salt to water and whisk until dissolved- [ ] Add flour on top of salt/water mix- [ ] Sprinkle yeast on top of flour to keep away from salt- [ ] Combine ingredients roughly with spatula- [ ] Mix in electric mixer with dough hook on low/#1 setting for 1-2.5 min until oatmeal-like consistency- [ ] Stop mixer, wait 20 mins in mixer- [ ] Mix for just a few seconds more until smooth- [ ] Put flour on bench and scale- [ ] Dump dough on bench, more flour on top- [ ] Cut into 3x 300g balls for 13” pies- [ ] Fold dough under until nice skin formed and pinch bottom to make dough ball- [ ] Oil containers for dough and add balls and cover- [ ] Put dough in refrigerator for at least 24 hours- [ ] Let dough come to room temp and rise before cooking 2-4 hoursSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Frank and Kevin are back in the home base studio this week with a bit of a Halloween flare. Topics include:October Is National Pizza MonthDetroit style pizza in Connecticut Halloween themed pizzaPizza costume ideas for Halloween Fall foods on pizza CT Our new mascot, Char! Our favorite "pizza's" in ConnecticutYou can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.Subscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

In this episode Frank and Kevin stopped by to see Mike Avena, who last year reopened the former Abate's Pizza location as We're Back Pizza right off the Boston Post Road on the Orange/West Haven line. Mike tells the whole story of how he started out on Wooster Street, semi-retired to Florida, then made his way back to Connecticut. We also get an up close look and taste of their signature famous Sicilian and Grandma slices. And of course the  hilarious story behind the name "We're Back". You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.Subscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Frank and Kevin are back for our first "in-studio" episode of Charred! Topics include:- Connecticut Pizza & Brewfest Recap- CT's new pizza sign- Sally's Wethersfield grand opening- Pizza art exhibit pop-up in New Haven- CT Pizza at music festivalsYou can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.Subscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Re-live the main event panel at the 2024 Connecticut Pizza & Brew Fest where Kevin and Frank host the true icons of Wooster Street and the New Haven pizza scene. Sally's, Pepe's, Ernie's, Grand, and Big Green Truck Pizza all in one room telling stories and sharing their love for our state's most beloved food. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.Subscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Re-live the opening panel at the 2024 Connecticut Pizza & Brew Fest where Kevin and Frank host some of the up and coming pizza makers in the state. Owners from Carmine's, New Haven Pizza Place, Cast Iron Chef Pizza, Tipsy Tomato, and Frisco's and tell their stories. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.Subscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

In this episode Frank and Kevin ventured over to the land of cows, ice cream, and the delicious smells of pizza... Durham, CT! Heath, owner of Carmines Pizza & Italian Take-Out share the story of his West Haven roots, how he started Carmines and grew it into one of the most beloved pizzerias in the state. You might even know their pies from your local grocery store as he has grown the brand even bigger with his fresh Carmines Frozen Pizza operation. He tells us how they are able to deliver a fresh frozen pizza from their hands, to the store, and right to your oven. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.Subscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

This week we are at Tipsy Tomato in Derby, CT for Episode 11.Topics include:- Connecticut Pizza & Brewfest Update- Riko's new locations and expansion - Zeneli on Wooster Street gets national recognition - Frank gives his take on Ooni's new Koda 2 Max pizza oven- Cup-N-Char Pepperoni- Pizza Hut Brings Back The 80sYou can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.Subscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]