Pizza Story Podcast

From the lush gardens of Switzerland to the high-stakes kitchens of California and five-star resorts tucked into the Italian Alps, the path to great pizza is rarely a straight line 🍕.In this episode of the Pizza Story Podcast, host Erica D'Arcangelo steps inside the lively, aromatic dining room of Dolomiti Pizzeria & Enoteca in Omaha’s Millwork Commons. Joined by co-founder and executive chef Tim Maides, they break down how a childhood spent picking fresh lettuce with a Swiss grandmother and years of fine-dining experience eventually transformed into one of the Midwest's most unique pizza destinations ❤️.Tim takes us back to his time working outside Bolzano, Italy, at a mountain resort surrounded by the towering, breathtaking peaks of the Dolomites, the legendary mountain range in Northern Italy that gave the pizzeria its name 🇮🇹 . Away from the classic Neapolitan hubs of the south, he fell in love with a regional, mountain-influenced "Northern Italian tavern style" pizza. A crispier, lighter, and more versatile style that captured the spirit of the Alpine landscape and stayed with him long after returning to the States.After two years of relentless sourdough experimentation, fine-tuning dough hydration, and adding durum semolina flour for a distinct golden hue and crackery bite, Dolomiti was born to showcase that Alpine heritage. Driven by a chef's mindset rather than rigid tradition, Tim shares how he builds relationships with local Nebraska farmers to showcase hyper-seasonal ingredients, from viral local peach pizzas layered with smoky speck and 10-year aged balsamic, to roasted sweet corn topped with goat cheese and shishito peppers.Tune in for an inspiring conversation about family heritage, the art of sourdough science, the vintage pistachio-green oven at the heart of their space, and how a little slice of Northern Italy found its perfect home in Omaha.🎙 Episode Highlights✅ 00:00 – Live from Dolomiti: Capturing the sounds and energy of the pizzeria floor.✅00:56 – From Switzerland to Omaha: Tim’s culinary roots and journey from dishwasher to executive chef.✅ 03:38 – The Dolomites Connection: Naming the shop after Northern Italy's mountain range and discovering Alpine tavern-style pizza.✅ 06:04 – Mastering the Crust: Two years of sourdough science, bread failures, and the addition of semolina flour.✅ 07:09 – Farmers & Flavor: Crafting hyper-seasonal specials with local peaches, roasted sweet corn, and artisan cheeses.✅ 10:47 – The Pistachio Oven: Blending Neapolitan sauce with unique bakes inside a custom vintage oven.✅ 20:28 – The Enoteca Experience: Crafting seasonal cocktails, curated wine lists, and welcoming late-night guests.🔗 Connect with Dolomiti Pizzeria & EnotecaInstagram: @theitalianontour@millworkcommonshttps://www.facebook.com/dolomitipizzeria 🎧 If you enjoyed this episode, don't forget to like, subscribe, and leave a comment below about the Dolomites or Dolomiti Pizzeria & Enoteca!🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza into a lifestyle. From local artisans and celebrities to legendary pizzerias keeping Italian culture alive, we're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

Have you ever wondered what real Italy tastes like once you step off the big tourist bus 🇮🇹? In this episode of the Pizza Story Podcast, I sit down with Chantelle and Giovanni, the incredible couple behind The Italian on Tour. Together, we dive deep into what happens when you swap the crowded, commercialized sights of Rome and Florence for the quiet, soul-stirring heart of the Italian countryside ❤️.From backpacking Europe at 18, to importing fresh Fior di Latte mozzarella into Western Canada, Chantelle and Giovanni share the personal journeys that inspired their boutique travel company. We talk about the magic of slow travel: hunting truffles with local dogs, making tagliatelle alongside an Italian aunt using a 100-year-old rolling pin carved from a fig tree, and sitting around a cozy wooden table listening to a retired lawyer distill grappa in 120-year-old copper tanks.Of course, it wouldn't be the Pizza Story Podcast without talking about pizza! We explore why there’s no such thing as "one best pizza," the mind-blowing simplicity of discovering potato slice pizza in Perugia, and how sharing a wood-fired forno pie on night one transforms a group of complete strangers into lifelong friends 🍕.Pull up a chair, grab a glass of wine, and get ready to fall in love with the authentic side of Italy.🎙 Episode Highlights✅00:00 - Welcome to the Pizza Story Podcast & Meet The Italian on Tour✅ 00:40 - Travel Is About Memories, Not Sights (Chantel's Backpacking Story)✅ 03:06 - From Mozzarella Importer to Tour Host (Giovanni's Culinary Journey)✅ 19:16 - Grappa, Truffles, and 100-Year-Old Rolling Pins (Unforgettable Experiences)✅ 27:10 - The Magic & Conviviality of Pizza (Potato Slice Memories & Wood-Fired Fornos)🔗 Connect with The Italian On TourWebsite: The Italian on TourInstagram: @theitalianontourFacebook: The Italian on Tour🎧 If you enjoyed this episode, don't forget to like, subscribe, and leave a comment below with your favorite memory of Italy!🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza into a lifestyle. We're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #italy #italiantravel 

If you grew up in an Italian family, you know Sunday dinner isn't just a meal, it's an experience. Food keeps coming, love is served by the plateful, and denying a second helping gets you a look you’ll never forget. That’s the exact feeling of warmth, tradition, and non-stop passion we’re diving into on today’s episode ❤️🇮🇹!I’m sitting down with my friend Jerry Carollo, the force behind Prima Pizza Kitchen in Somerville, New Jersey 🍕.Jerry and I actually met over an unforgettable family-style dinner, and speaking with him felt like looking in a mirror. Like me, Jerry literally grew up in the pizza business. At just eight years old, he was standing on a milk crate behind his family's cash register, learning math on the fly 💸. By fourteen, his dad threw him straight into the fire, making pies from scratch during a chaotic Friday night rush.We talk about everything from balancing 20 years in nightlife alongside the pizzeria to the tactical decision to sell his family's original shop just so his hardworking dad would finally step back and enjoy retirement. Now, seven years into Prima Pizza Kitchen, Jerry is crafting old-school, well-done crispy crusts while pioneering next-level specialty pies like the Drunken Grandma, Vodka Stracciatella, and the award-winning Champlain. Beyond the dough, his heart for the community, especially his work teaching pizza-making to individuals with special needs, is what makes his story truly special 🙌🏽.🎧 Grab a slice, settle in, and listen to a real Jersey legacy story!🎙 Episode Highlights✅ 00:00 – The Sunday Dinner Ritual: Erica and Jerry reminisce about endless Italian family dinners and the rule about never turning down food.✅ 02:41 – The Milk Crate Days: Standing on a crate at age 8, learning mental math, and growing up inside Joe's Pizza.✅ 05:18 – Thrown in the Fire: The Friday night Jerry’s dad forced him to make pies from scratch during the rush hour peak.✅ 07:30 – Dough & Disco: Juggling two decades in club nightlife promotion while keeping one foot in the pizzeria.✅ 09:00 – Passing the Torch: Selling the family business so his dad would actually retire, leading to the birth of Prima Pizza Kitchen.✅ 13:30 – The Art of the Crunch: Why high-end ingredients, house-made prep, and a thin, well-done bake make all the difference.✅ 15:55 – Beyond Pepperoni: The story behind their signature gourmet pies, including the award-winning Champlain.✅ 24:14 – Old-School Service vs. Online Reviews: Why direct communication matters more than a bad Yelp review.✅ 29:35 – More Than Pizza: Giving back to the local special-needs community through hands-on pizza-making programs.🍕 Connect with Prima Pizza Kitchen:Instagram: @primapizzakitchenFacebook: Prima Pizza Kitchen (Somerville, NJ)Order Direct: Call in to chat with their team or find them on Slice, DoorDash, Grubhub, & Uber Eats!🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza into a lifestyle. We're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.🎧 Don't forget to like, subscribe, and drop a comment below with your favorite style of pizza ♥️!Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #jersey #jerseyslices 

In this episode of the Pizza Story Podcast, host Erica D’Arcangelo sits down with a true New Jersey heavy hitter: Peter Falzo, the mastermind behind Vinnie’s Pan Pizza 🍕.What happens when you trade life’s heaviest hardship for a ball of dough? For Peter Falzo, opening Vinnie’s Pan Pizza wasn't just a business move, it was a lifeline ❤️. Facing a tough divorce, financial strain, and the chaos of the pandemic, Peter stripped life back down to the basics and found peace behind the pizza oven.In this candid conversation, Peter shares the deeply personal story of how he revived his late uncle’s legendary legacy, brought back iconic family recipes (like their famous shredded-pepperoni "Roni Pie"), and turned a small, 8-seat spot into a Jersey destination. From surviving a wild, unannounced Dave Portnoy review to expanding down to the shore in Brielle, Peter breaks down the power of family, heritage, and staying grounded in your roots 🇮🇹🙌🏽.🎙 Episode Highlights✅ 01:37 — Rooted in Heritage: Peter reflects on growing up in a first-generation Italian-American household and how a high school trip to Italy changed his perspective on family, food, and culture forever.✅ 09:00 — The Nucleus of the Family: How working at his Uncle Vinnie’s Livingston pizzeria shaped Peter’s work ethic and introduced him to the true meaning of fulfillment and community.✅ 15:16 — The Melbourne Trattoria Years: Transforming a struggling deli into a bustling 20-seat hotspot overnight—and the hard life lessons learned running a high-stakes restaurant.✅ 17:48 — Finding Peace in Pizza: Hitting rock bottom, picking up a sledgehammer, and finding healing in the simplicity of flour, water, and dough.✅ 30:30 — The Legendary Shredded Pepperoni: The secret behind Vinnie’s iconic "Roni Pie" and carrying on his late uncle’s signature recipes.✅ 32:05 — The Dave Portnoy Effect: What really went down the day One Bite Pizza Reviews dropped by—and the absolute chaos that followed on a Friday night.✅ 37:25 — Scaling Without Sacrificing Quality: Expanding to Brielle, New Jersey, building a shore-town communal hub, and keeping the family legacy growing.✅ 46:33 — The New Jersey Pizza Brotherhood: How Jersey’s top pizzaiolos collaborate, build community, and support each other behind the scenes.🔗 Connect with Vinnie’s Pan PizzaWebsite: vinniespanpizza.comInstagram: @vinniespanpizzaLocations: Millburn, NJ & Brielle, NJWhat's your favorite pizza spot in Jersey? Let us know in the comments below!🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza into a lifestyle. We're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.🎧 Don't forget to like, subscribe, and drop a comment below with your favorite style of pizza ♥️!Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #jersey #jerseyslices 

If you’ve spent any time in Oakland or around Pittsburgh over the last four decades, today’s guest needs absolutely no introduction. They are a true Steel City institution, family-owned, family-operated, and the definition of Pittsburgh pizza tradition since 1980 🖤💛.In this episode of the Pizza Story Podcast, host Erica D'Arcangelo sits down with Eutimio Sciulli from Sciulli’s Pizza 🍕!Erica and Eutimio dive deep into what it really means to have pizza in your blood. Eutimio shares his memories of growing up in the shop from age 5, spending every summer helping his uncles while other kids went on vacation. They uncover an incredible parallel between their two families, both tracing their roots straight back to neighboring towns in the Abruzzo region of Italy and building a life in Western Pennsylvania through grit, coal mines, steel mills, and pizza dough 🇮🇹.Eutimio takes us on a journey through the shop's history, from its origins as a late-night college joint to the turning point in 2012, when he pitched local universities and hospital systems to secure massive bulk orders. He breaks down the debate over Pittsburgh pizza, the meaning of a Sicilian "cut" (taglio), and why he refuses to change the shop's nostalgic wooden paneling and bright orange booths. Plus, he shares the unforgettable story of how an anonymous call from the Pittsburgh Steelers during the height of COVID turned into a 1,000-pizza order for frontline healthcare workers 🏈.Grab a cut and tune in for an authentic, heart-filled story about carrying on a family legacy, honoring the ancestors who sacrificed everything, and keeping the community fed 🙌🏽.🎙 Episode Highlights & Timestamps✅ 01:36 – Working Since Age Five: Eutimio’s childhood in the pizza shop alongside his brother and uncles.✅ 02:23 – Small Town Abruzzo Connections: Discovering shared family roots in the province of Chieti, Italy.✅ 03:21 – Sacrifices of 1955: Eutimio’s grandfather leaving Italy for ten years to build a future in Steel Country.✅ 05:46 – Pittsburgh Style vs. New York vs. Sicilian: Why it's called a "cut" (taglio) and what makes a great pie.✅ 08:08 – Sciulli’s History in Oakland: Serving students at Pitt, Carlow, Duquesne, and CMU since 1980.✅ 10:04 – Passing the Torch: Choosing the family trade over college and stepping up to run the business.✅ 12:10 – Pitching Corporate Accounts: How walking into offices with fresh pies changed the game.✅ 14:52 – The Steelers Miracle: Delivering 1,000 personal pizzas to frontline hospital workers during COVID.✅ 17:14 – The Oldest Small Business in Oakland: $5 student pies, retro vibes, and feeling the presence of family every day.✅ 19:58 – The Perfect Slice: Sweet sauce, salty cheese, a golden bottom, and zero flop.🔗 Connect with Sciulli's PizzaInstagram: @sciullispizzaWebsite & Merch: www.sciullispizza.com🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza into a lifestyle. We're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.🎧 Don't forget to like, subscribe, and drop a comment below with your favorite style of pizza ♥️!Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #pittsburgh #pittsburghpizza 

On this episode of the Pizza Story Podcast, I’m joined by the incredible Chef Jenny Messing, the brilliant mind behind SoCal's The Little Gem Kitchen ❤️. Jenny is redefining the art of outdoor cooking with her stunning California-style sourdough pizzas and live-fire dining experiences, but her path to the culinary world was anything but traditional 🍕.Jenny takes us through her inspiring journey, from dropping out of high school and navigating a successful corporate marketing career at Oakley, to finally stepping away from the daily grind to pursue her true passion for food. We talk about how a simple COVID-era side hustle, baking sourdough bread and delivering homemade pizza kits at 3 a.m., accidentally laid the foundation for her thriving catering business 🍞.We also dive deep into the craft behind her food, including how a Gozney oven transformed her pop-up setup, her secret to making her famous Carolina Gold mustard BBQ chicken pizza, and how she sources fresh, hyper-local ingredients from nearby farms. Plus, Jenny shares why she intentionally chooses to keep her business small and hands-on, staying right at the oven to share the pure, nostalgic joy of pizza with every single guest 🙌🏽.🎙 Episode Highlights✅ 00:43 – Jenny’s SoCal upbringing, big family roots, and early love for food✅ 02:07 – Walking away from action sports marketing to start a home supper club✅ 04:17 – Inside The Little Gem Kitchen: Live-fire cooking & remote outdoor events✅ 06:10 – The COVID sourdough pivot: Waking up at 3 AM to deliver pizza kits✅ 08:20 – The game-changer: How Gozney ovens transformed her catering business✅ 09:50 – Farm-to-table pizza: Sourcing seasonal ingredients from The Ecology Center✅ 11:19 – Menu deep-dive: The crowd-favorite Carolina Gold BBQ chicken pie✅ 13:26 – Finding fresh culinary inspiration on an upcoming trip to Italy✅ 16:04 – Spreading soul-nourishing joy through simple, humble food✅ 17:19 – Why Jenny chooses to stay a hands-on, boutique owner-operator🔗 Connect on Instagram with Our Guest & Host@thelittlejemkitchen@chefjennymessing 🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza into a lifestyle. We're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.🎧 🔔 Subscribe to the Pizza Story Podcast for more stories behind the dough, sauce, and ovens ♥️!Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #chef #littlejemkitchen 

In this episode, host Erica D'Arcangelo sits down with Joseph Massaro, the passionate creator behind the @newhavenpizzacrew 🍕.While many food creators focus on scoring slices, giving reviews, or chasing viral clout, Joseph is on a completely different mission: preserving Italian-American heritage and honoring the craft of the people behind the counter ♥️.Joseph isn't out here scoring slices or chasing viral clout. He’s on a personal mission to preserve Italian-American heritage and honor the living legends keeping the craft alive. From kicking off his journey interviewing Gary Bimonti (grandson of Frank Pepe) to growing up with wood-fired ovens in his family's backyards, Joseph takes us through the rich culture of New Haven, Connecticut.We break down the story behind the famous Apizza Mobile studio 🚐, why supporting small pizzerias matters more than getting a free meal, the secret spots you need to visit outside of the "Holy Trinity," and how the pizza community between Connecticut, New York, and New Jersey is built on mutual respect, not wars 🙌🏽."There isn't a pizza war. The common thread between all these guys is simple: there’s enough pizza to go around for everybody." - Joseph Massaro🎙 Episode Highlights✅ 01:00 – Starting with Gary Bimonti & The Mission✅ 04:40 – Italian Immigrant Roots & Backyard Ovens✅ 08:35 – Supporting Small Pizzerias & Karma✅ 14:15 – Current Obsessions: Amado's & Beyond✅ 18:44 – The Legend of the Apizza Mobile✅ 23:01 – The Royal Pizza Float & "Pizza Love"✅ 29:05 – Final Thoughts: Community Over Competition🔗 Connect & FollowInstagram: @newhavenpizzacrewPizzerias Mentioned: Modern Apizza, Frank Pepe Pizzeria Napoletana, Sally's Apizza, Santillo's Brick Oven Pizza (NJ), Amado's Apizza (Madison, CT), Little Rendezvous (Meriden, CT), Apizza Heaven (Middletown, CT), Crust Issues.💬 What's your go-to pizza spot in the Tri-State area? Let us know in the comments below!🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza into a lifestyle. We're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.🎧 🔔 Subscribe to the Pizza Story Podcast for more stories behind the dough, sauce, and ovens ♥️!Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #apizza #newhavenpizza 

Is the world’s best pizza hiding in… Los Angeles🍕? In this episode of The Pizza Story Podcast, host Erica D'Arcangelo sits down with filmmaker, podcaster, and pizza champion Peter Ferriero (The Beverly Hills 90210 Show, Slice of Life). Peter is stepping into the director’s chair with a bold new documentary making the ultimate controversial case: that LA has taken the pizza crown 🌴.Peter takes us on a nostalgia-filled journey from his East Coast roots straight into the heart of Southern California's slice revolution. Together, Erica and Peter explore how deep food memories go, from the semolina flour in his grandma's Sicilian kitchen to watching 90s WrestleMania with a warm delivery box and drinking soda out of classic red Pizza Hut cups 🥤.More than just nostalgia, Peter makes the case for why pizza rules are meant to be broken. As craft pizza makers arrive in LA to blend tradition with bold culinary ideas, like Tokyo-style crusts, sweet corn toppings, and pizza Omakase, a genuine movement is taking over ♥️. Peter even shares what it was like eating slices on camera with iconic stars from Beverly Hills 90210!Whether you're an East Coast purist holding onto traditional red sauce or an adventurous foodie open to modern craft slices, this conversation will change how you view pizza culture.🎙 Episode Highlights.✅ 01:17 – The Controversial Take: "The Best Pizza is in LA" | Peter drops his hot take and sets the stage for the documentary.✅ 02:42 – Grandma’s Sicilian & 80s Pizzeria Nostalgia | Memories of semolina flour, setting expectations, and the unique charm of classic local pizza joints.✅ 05:41 – Pop Culture & Pizza Nights | Connecting Gen-X culture, 90210, WrestleMania, and the nostalgia of classic dine-in Pizza Huts.✅ 08:44 – Developing Palates & Evolving Taste | How early food experiences open the door to experimenting with non-traditional pizza flavors.✅ 11:02 – The Birth of the LA Pizza Documentary | What inspired Peter to challenge the traditional NY/NJ vs. LA pizza narrative.✅ 14:06 – Inside LA’s Craft Pizza Movement | Exploring Tokyo-style crusts, top-tier pizzerias, and why LA’s scene is thriving on community over competition.✅ 16:03 – Pizza with the Cast of Beverly Hills 90210 | Blending pop culture and food history by sharing slices with TV royalty.✅ 17:30 – Overcoming Pizza Rules (Corn & Omakase!) | Why pizza purism is dying and how unexpected toppings are redefining the slice.✅ 19:48 – The Ultimate LA Pizza Guide | Where Peter takes New York and Jersey pizza lovers when they visit Southern California.✅ 21:15 – What to Expect from the Documentary | The core message behind the film and where you can stream it today.🎬 Watch Peter Ferriero’s Documentary: Look for his documentary The Best Pizza is in LA on Apple TV/iTunes, Amazon Prime Video, and your favorite VOD platforms!🍕🇮🇹 About the PodcastWe dive deep into the world's greatest pizzerias and sit down with the passionate makers who turned their obsession into a lifestyle. Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 👉 What's your take? Could LA really have better pizza than New York or Chicago? Leave a comment below with your favorite slice spot👇! #pizza #thebestpizza #thebestpizzaisinla

What happens when you trade corporate boardrooms and business analytics for flour, fire, and a 100-year-old family legacy?In this episode, I sit down with Chef Boris Berard, a true culinary innovator who just took the global pizza world by storm! Landing in the Top 8 for Best Cheese Slice and Top 25 overall at the 2026 International Pizza Challenge, Boris’s concept ORA 1929 is redefining craft pizza 🍕.Directly from the South of France, Boris shares how he reconnected with his roots, blending ancient grains, a 72-hour wild sourdough fermentation, and a 100% solar- and battery-powered mobile kitchen towed by an EV. We talk about leaving the comfort zone, the emotional connection of sharing a meal, overcoming catastrophic first-bake disasters, and why true excellence requires jumping off the bridge into the unknown ♥️.If you love food stories, innovation, sustainability, and authentic craft, this episode is for you!🎙 Episode Highlights ✅ 01:07 – Roots in the Riviera: Growing up around flour, fire, and family baking✅ 02:18 – From Harvard & Tesla back to the dough: Why Boris left corporate life✅ 03:10 – "Pizza is about connection": Reclaiming real human moments✅ 04:58 – The ORA 1929 Concept: Combining French boulangerie with business analytics✅ 05:45 – Ancient Grains & Wild Fermentation: The science of digestible, low-gluten dough✅ 07:51 – The emotional first bake: Honoring a grandfather's legacy✅ 09:04 – Mastering the foundation: Why dough always comes before toppings✅ 12:25 – The 100% Electric Mobile Kitchen: Farm-to-table pizza on wheels✅ 14:15 – First Bake Disasters: Broken ovens and frozen dough for 100 people!✅ 16:21 – Cooking for 400 at Le Petit Futé food guide party✅ 17:48 – Top 8 at the International Pizza Challenge (And the lost cheese panic!)✅ 18:59 – The unconventional path: Competing before opening a brick-and-mortar✅ 20:29 – The art & chemistry of dough consistency✅ 22:08 – The ultimate litmus test: Margaritas & classic French cheese (Clauzou)✅ 25:09 – "Put yourself in trouble to grow": Leaving the comfort zone & industry advice✅ 28:05 – Why sacrifice leads to excellence🔗 CONNECT WITH CHEF BORIS & ORA 1929📸 Instagram: @ora1929_atelier_pizza📺 YouTube: Follow Boris’s journey from corporate to craft on his channel!🍕🇮🇹 About the PodcastThis is where we dive deep into the world's greatest pizzerias and sit down with the passionate makers who turned their obsession into a lifestyle. From secret family recipes to the wild journeys of building a pizza empire, we share the authentic, messy, and delicious stories behind every perfect slice.🎧 Don't forget to like, subscribe, and hit the notification bell so you never miss an episode with the world's most passionate pizza makers ♥️!Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ Enjoyed this episode? Don't forget to LIKE, COMMENT, and SUBSCRIBE to the channel for more inspiring culinary stories and insider conversations!#ora1929 #pizza  #southoffrance 

If you’ve read my book, you already know that my heart belongs to the East End of Windber, Pennsylvania. You also probably know about the legendary cornerstone of my childhood where my family spent almost every single Saturday morning: Leone’s Italian Market 🇮🇹.Literally my entire life, Saturday morning started with my grandmother saying, "Call Rhoda and go down to Leone's and get a sub." Decades later, nothing has changed. When I go home today, my dad still looks at us on Saturday morning and asks the exact same thing. That is the magic of a truly generational business, and today, I am sitting down with the incredible Vicki Hiteshew, the woman keeping that 104-year-old legacy alive and thriving ❤️.In this episode, Vicki takes us behind the counter and back in time to 1922, sharing the deeply moving, gritty history of how her family built an empire on hard work, love, and community. We talk about her legendary grandmother, Rhoda Leone, who holds the record as the store's longest-running employee, working an unbelievable 78 years from the age of 17 until she passed away at 95. Vicki shares the heartbreaking and inspiring pivot points of the business, including how Rhoda was widowed tragically young and how she and her sister clung together to make the market survive because it just had to work 🙌🏽.We also laugh about how the world-famous sub business actually started completely by accident in the late 1950s (selling just five sandwiches on day one!), how the East End businesses like Leone’s, D'Arc's Pizza, and Rizzo's share a beautiful neighborhood camaraderie. If you love family traditions, small-town history, and food, you are going to absolutely love this episode 🍕🇮🇹.🎙 Episode Highlights✅ 00:01 - Erica introduces Vicki and the legendary childhood staple that is Leone’s Market.✅ 00:30 - A Lifetime of Saturday Traditions: Erica and Vicki talk about the generational handoff of the Saturday morning sub ritual.✅ 01:18 - 104 Years and Counting: The origin of the store, shifting from a general store in 1900 to family hands in 1922.✅ 02:04 - How Leone’s, D'Arc's Pizza, and Rizzo’s all evolved from neighborhood markets into local institutions.✅ 05:18 - 78 Years Behind the Counter: Remembering Rhoda’s unbelievable work ethic, working 12-hour days, 6 days a week.✅ 06:39 - The First 5 Subs: The accidental, late-1950s origin story of Leone's world-famous sandwiches.✅ 16:47 - Cutting a Hole in the Wall: The incredible, spontaneous story of buying the old Marinelli Hardware building to create a new seating area.✅ 22:19 - Remembering Erica’s grandpa making his famous (and incredibly hot!) peppers.✅ 23:15 - The Candy Corner Destination: Tearing down the old Anderson building, bringing back nostalgia for adults, and making Windber a true destination.✅ 27:05 - The "World Famous" Sign: The 30-year-old lighted sign that still draws in truck drivers from states away.🔗 Connect with Leone's MarketInstagram: @leonesmarketFacebook: Leone's Market (The best place to follow Vicki's nostalgic posts, check out historic photos, and send a message!)🍕🇮🇹 About the PodcastThis is where we dive deep into the world's greatest pizzerias and sit down with the passionate makers who turned their obsession into a lifestyle. Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #italian #italianamerican #italianmarket 

You probably know him from your social media feeds as "Vinny from South Philly," but Vincenzo Manetti is so much more than a viral video. He’s an award-winning filmmaker, a gritty actor, and the host of the incredible podcast Inside Hollywood with Vinny ⭐️.In this episode, we are throwing it back to where it all began: the pavement of Washington Avenue and the heart of the South Philly Italian Market. Vince opens up about his childhood as a first-generation kid with Calabrian roots, eating everything from fresh-market mussels to traditional tripe 🇮🇹. We track his journey from the East Coast all the way to Beverly Hills where he accidentally fell into the Hollywood restaurant scene, serving everyone from Schwarzenegger to Stallone, and caught the storytelling bug.But you can't have a South Philly guy on the show without talking about the real fuel behind the art: the food. We get into the ultimate Philly pizza debate. Vince breaks down why he’ll always love a thick, doughy, bakery-style square slice, and we swap stories on a local phenomenon putting white American cheese on a pizza 🍕. Turns out, my family's secret pizzeria recipe and the legendary Philly "Pizazz" pie have a whole lot more in common than you'd think! From the legendary giant slices at Lorenzo’s to neighborhood institutions like Vetri and Stogie Joe’s, this episode is a love letter to the evolution of the Philly food scene.❤️ This conversation is authentic, hilarious, and guaranteed to make you hungry. Grab a slice, hit subscribe, and let’s dive in!🎙 Episode Highlights: ✅ 00:01 – Welcome Vince Minniti ("Vinny from South Philly")!✅ 02:35 – Celebrating the international success of Washington Avenue.✅ 04:34 – Nostalgic childhood eats: Five-dollar mussels and Sarcones bakery bread.✅ 06:45 – Vince's definitive South Philly cheesesteak spots.✅ 08:53 – Using social media to launch a movie & the hustle behind a heist film.✅ 12:44 – The Philly Pizza Debate: Thick dough, proper sauce, and no oregano.✅ 14:40 – The American Cheese Secret: The "Pizazz" pie vs. the Diarc’s original.✅ 19:15 – Checking out the local checklist: Badilla, Vetri, and Stogie Joe’s.📢 About Our GuestKnown to hundreds of thousands of loyal fans across Instagram, Facebook, and TikTok as @vinny_from_south_philly Vince Minniti is a dynamic, multidimensional force in the entertainment industry. While his viral social media presence is undeniable, Minniti’s footprint extends far beyond the digital screen. As an actor, screenwriter, producer, and independent filmmaker, he is a serial creator who has built a career grounded in gritty authenticity and premium storytelling.His creative vision was cemented with his acclaimed short film, Washington Avenue, which took the festival circuit by storm and secured 12 first-place awards worldwide. Building on that momentum, Minniti is currently developing the highly anticipated crime drama series, The Old Guard, alongside veteran actor and producer Joe Cortese.Beyond his work behind and in front of the camera, Minniti seamlessly bridges the gap between audiences and industry veterans. As the host of the popular YouTube show and podcast, Inside Hollywood with Vinny, he sits down with industry heavyweights for candid interviews, offering viewers an unfiltered look into the business of entertainment. His episodes with Antonio Sabato Jr., Brandi Roderick, Louis Lombardi, Gianni Russo, George Gallo, Joe Cortese, Larry Namer, Frank Stallone, and the late Michael Madsen.🔗 Connect with Vinny from South Philly 👉 YouTube Show "Inside Hollywood with Vinny": https://youtube.com/@VinnyfromSouthPhilly?si=aK5YpWT278RBkiD5🎬 Watch Vinny’s award-winning short film "Washington Avenue" free: https://youtu.be/WXbghicK7zM?si=gRUSP_NV7cixlLbT📸 Instagram: @vinny_from_south_philly 👤 Facebook: https://www.facebook.com/vince.anthony.980?mibextid=LQQJ4d🎵 TikTok: www.tiktok.com/@vinnyfromsouthphilly🎥 IMDb: https://m.imdb.com/name/nm15372159/?ref_=fn_al_nm_1

Every once in a while, you meet someone whose story reminds you that life’s biggest left turns usually lead exactly where you’re supposed to go. For me, as someone who grew up watching my grandfather turn a life in the coal mines into a family pizza business back in 1960, I’ve always known that pizza is so much more than just food. It’s legacy, it’s comfort, and sometimes, it's a lifeline ♥️.That is exactly what I felt talking to today’s guest, the brilliant mind behind Square Pie Guys and the creative curator of the Internet’s most iconic food page @pizza Marc Schechter 🍕.Long before Marc was feeding the West Coast or dictating viral food trends to millions of followers, he was just a kid from New York with a marketing degree and a completely blank roadmap. His path to the kitchen wasn't paved with culinary school or family recipes; it was forged in the fires of cold calling. Marc spent years in the brutal trenches of software sales, dialing the phone 100 times a day, weathering a relentless storm of "no." Little did he know, learning to navigate that constant rejection was the ultimate training camp for entrepreneurship. But the true spark didn't ignite until Marc moved to California. On a casual moving day, a close friend handed him a pizza cookbook, a stone, and a peel with a challenge: “You can’t make restaurant-quality pizza at home.” Those words unlocked an obsession. Soon, Marc was spending hours watching dough rise, throwing backyard pizza parties, and finding a deep sense of joy in feeding people. When his tech startup vanished overnight, Marc didn't look for another corporate desk. He chose the kitchen 👨🏻‍🍳.The empire we know today as Square Pie Guys actually started by complete accident. Armed with only three Detroit-style pans he was using to test recipes, Marc was put on the spot to feed a couple scouting a wedding venue. They fell so madly in love with the thick, crispy square pies that they hired him on the spot. That single quote paid for his first 30 pans, launched a wildly successful pop-up, and eventually led to opening his first brick-and-mortar shop in downtown San Francisco in July 2019.In this beautiful, candid conversation, Marc pulls back the curtain on the magic and the grit of his journey. We talk about how he literally slid into the DMs of a major media company to take over the @pizza brand, the "algorithmic luck" that allowed his business to survive and thrive through a global pandemic, and the deeply personal way pizza healed him after a painful life transition 🙌🏽.🔗 Connect:Follow Square Pie Guys on Instagram: @squarepieguysFollow the ultimate pizza community: @pizza 🍕🇮🇹 About the PodcastThis is where we dive deep into the world's greatest pizzerias and sit down with the passionate makers who turned their obsession into a lifestyle. From secret family recipes to the wild journeys of building a pizza empire, we share the authentic, messy, and delicious stories behind every perfect slice.🎧 Don't forget to like, subscribe, and hit the notification bell so you never miss an episode with the world's most passionate pizza makers ♥️!Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ Subscribe to the channel for more incredible stories from founders who took their hobbies to the big leagues!#pizza #squarepieguys

Have you ever sat at your corporate desk, stared at the glowing monitor, and realized you were exhausting your energy to build someone else’s dream instead of your own 😫?Today’s guest took that exact terrifying, exhilarating leap, except he did it at 56 years old, after 30 years in the corporate IT world. He walked away from the safety of a steady paycheck to open what would quickly become an absolute Brooklyn institution 🙌🏽.In this episode of The Pizza Story Podcast, I’m sitting down with the ultimate pizza artisan, a true neighborhood legend, and a phenomenal storyteller, Paulie Gee 🍕.Paulie takes us on an incredible, deeply personal journey through his life. We talk about growing up in Kensington, Brooklyn, in a vibrant Italian-Jewish household where Sunday dinners were sacred, and how a childhood obsession was born out of simply being denied a Friday night slice. He opens up about hitting the "not-a-geek glass ceiling" in the tech world, the mindset shift it took to break free, and how a backyard DIY brick oven with a strict Thanksgiving deadline changed the trajectory of his entire life.We pull back the curtain on the grueling reality of the restaurant industry. From the harrowing early days in Greenpoint operating without a liquor license, to overflowing dough emergencies, to the beautiful moment the local pizza community stepped in to save his friends-and-family night. Paulie also explains the genius behind his legendary 1960s-style Slice Shop, sharing why great traditional pizza is exactly like vinyl records: a nostalgic, analog experience that a whole new generation is hungry for.Whether you're a die-hard pizza enthusiast, a budding entrepreneur, or someone sitting in a cubicle right now wondering if it's too late to start over, Paulie’s story is a masterclass in courage. It is living proof that we all have seeds of greatness within us, and it is never, ever too late to build your best life 💪🏼.🔗 Connect with Paulie & Support the ShopsFollow Paulie Gee on Instagram: @pauliegeeCheck out the 500+ Pizza Hat Collection: @pauliegeespizzaprojectVisit the Official Website: www.pauliegee.comLove a good comeback story? Make sure to hit that Subscribe button so you never miss an episode of The Pizza Story Podcast. Drop a comment below letting us know: What's the dream project you're waiting to speak into existence ❤️?🍕🇮🇹 About the PodcastThis is where we dive deep into the world's greatest pizzerias and sit down with the passionate makers, dough geeks, and backyard hobbyists who turned their obsession into a lifestyle. From secret family recipes to the wild journeys of building a pizza empire, we share the authentic, messy, and delicious stories behind every perfect slice.🎧 Don't forget to like, subscribe, and hit the notification bell so you never miss an episode with the world's most passionate pizza makers ♥️!Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #nypizza 

Today, we are crossing the pond to chat with the incredible George Lambrou, co-founder of Pizza Inferno based out in the UK 🇬🇧.If you’ve ever wondered what happens when a self-proclaimed non-pizza fan gets absolutely infected by the pizza-making bug, this episode is for you 🍕. George takes us on his journey from being a deputy head teacher (the UK equivalent of a vice principal) to launching a roaring mobile pizza business with his brother, Tony. From obsessing over fermentation science to traveling straight to the heart of Naples to get schooled by the masters, George’s story is a masterclass in turning a lockdown hobby into a burning passion.We talk about the literal "inferno" temperatures required to make a true Neapolitan slice, the hilarious (and messy) reality of early-stage pizza fails, what it's really like running a business with family, and how they are changing the mainstream pizza narrative across the UK.Grab a slice, hit that subscribe button, and let’s dive into today’s story ✨!🎙 Episode Highlights✅ 00:31 George shares his background growing up in London in a food-loving Greek Cypriot family, his career in education, and the sudden shift in 2023 when he and his brother went all-in on pizza.✅ 03:19 George breaks down his deep dive into the history of pizza, AVPN standards, hydration percentages, and the magic of pre-ferments like poolish and biga.✅ 07:40 George gets vulnerable about his early-stage catastrophes: tearing dough, over-proofing disasters, and creating a few "Frankenstein monsters" along the way.✅ 11:22 What’s in a Name? The Concept Behind "Inferno": Why temperature is everything. George explains the science of cooking at 450°C (842°F) plus, flash-cooking toppings, and getting that perfect leopard-spotted crust.✅ 16:03 A tour of the Pizza Inferno menu, including how they balance respect for Neapolitan traditions with fun flavor profiles like Southern fried chicken and Cypriot tahini drizzles.✅ 19:01 George shares his favorite part of the job—chasing that "wow" moment from guests—and discusses the expanding UK pizza scene and their mission to upskill home cooks with their new studio kitchen and magazine.✅ 24:09 How to connect with the guys for events, check out their content, and grab a copy of their summer magazine.🔗 Follow Pizza Inferno on Instagram: @pizzainferno.uk📚 Bookings & Magazine: Head to their website to check out the Pizza Inferno Magazine summer edition or secure a mobile booking for your private events (they are already booking into 2027!).🍕🇮🇹 About the PodcastThis is where we dive deep into the world's greatest pizzerias and sit down with the passionate makers, dough geeks, and backyard hobbyists who turned their obsession into a lifestyle. From secret family recipes to the wild journeys of building a pizza empire, we share the authentic, messy, and delicious stories behind every perfect slice.🎧 Don't forget to like, subscribe, and hit the notification bell so you never miss an episode with the world's most passionate pizza makers ♥️!Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #pizzainferno #ukpizza 

In this episode, host Erica D’Arcangelo sits down with Meredith Egan, the award-winning artisan and culinary mastermind behind Lori Anne’s Pizza in Kingston, Ontario 🍕.From growing up as one of six kids in a hectic, country-raised Irish family to climbing the ranks of the Kingston restaurant industry, Meredith shares his journey of falling in love with the craft of wood-fired pizza. Discover how a tight-budget investment during COVID, a Gosney Roccbox pizza oven with nowhere to use it; snowballed into a massively successful local pop-up, a booming farmer's market staple, and a journey toward opening a brick-and-mortar pizzeria.Meredith talks about the adrenaline of competing in the Canadian Pizza Expo, the beautiful community that rallies behind local food, the secret behind his seasonal ingredient specials, and the heartwarming inspiration behind the name "Lori Anne's."If you love pizza, entrepreneurship, and inspiring stories of community-driven food businesses, this episode is a must-watch!📌 Episode Highlights✅ 00:00 Meet Meredith Egan of Lori Anne's Pizza.✅ 00:32 Growing up Irish in the Ottawa Valley: 6 kids, country life, and "feral" boys.✅ 02:31 Big family dynamics: From childhood mayhem to lifelong best friends.✅ 04:36 Family cooking and grandmother's kitchen gatherings.✅ 05:32 The classic Ontario-style family pizza night tradition.✅ 06:38 Starting from washing dishes to managing the line at Kingston institutions.✅ 07:44 The COVID pivot: Buying a portable pizza oven with no balcony to use it on.✅ 08:40 Selling 60 pizzas and relying on industry support.✅ 10:59 Scaling up: Doing weddings, events, and building a Sunday farmer’s market empire.✅ 12:21 Dealing with self-criticism and finding your zone in the kitchen.✅14:42 How Meredith, his wife Rebecca, and his friend Mitch pull off 120 pizzas in a single morning.✅ 16:33 Competing on the big stage: The Canadian Pizza Expo experience.✅ 18:26 The Menu Breakdown: Sourcing seasonal specials from local market vendors.✅ 19:42 The Roasted Butternut Squash & Red Onion pizza creation.✅ 20:47 Where to find Lori Anne's Pizza & the search for a brick-and-mortar home.✅ 21:21 The inspiration behind the name: A beautiful tribute to Mom.🍕 Connect with Our GuestAre you in the Kingston, Ontario area? Come grab a slice! From May to October, find Lori Anne's Pizza every Sunday at the Memorial Centre Farmers' Market (9:00 AM – 2:00 PM).Instagram: @loriannespizzacoInquiries: Check their Instagram bio for direct email details.🎙️About the PodcastWe celebrate the passion, history, and community behind the world's favorite food: pizza. From backyard hobbyists to industry titans, we dive deep into the stories of the people who put their heart into the dough.🇮🇹 Don't forget to LIKE, COMMENT, and SUBSCRIBE for more mouth-watering interviews! Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #canadapizza #capizza 

How does a person go from working a soul-crushing corporate bank job to running one of the most celebrated, award-winning restaurants in the middle of the Costa Rican jungle 🍕? This episode of the Pizza Story Podcast uncovers the jaw-dropping journey of Sebastian Gallucci, the culinary force behind Seba’s Restaurant and Alma Cocina 🌴!Sebastian practically grew up inside his family's kitchens  from the age of four, soaking up an old-school hospitality education that no culinary school could ever replicate. But before finding his paradise, he took a few massive detours. From a college soccer scholarship in Texas to a corporate desk job that completely drained his spirit, Sebastian knew he needed to break free. Inspired by the movie Chef 🎬, he took a total gamble, bought a 50-foot food truck on a line of credit, and quickly exploded onto the Toronto food scene, winning best sandwich in the city and landing features on the Food Network and Vice!But the story takes its craziest turn when the pandemic hit. Right at the peak of running a massive Argentinian Supper Club in Toronto, the world shut down. Instead of giving up, Sebastian, his wife, and their three-month-old baby packed up just three luggages, gave away everything else they owned, and boarded a flight to Costa Rica the exact day the borders closed 🧳.From building an off-grid bamboo home to launching an intimate tasting menu in their jungle kitchen, Sebastian eventually opened Seba’s Restaurant. He added just six pizzas to the menu using local, farm-fresh ingredients, and the next thing he knew, Italy's prestigious 50 Top Pizza 🏆 came calling. Now a three-time Green Oven Award winner for global sustainability, Sebastian proves that when a person refuses to compromise on quality and passion, the world will find them, no matter how deep in the jungle they are.Listeners can grab a slice, settle in, and get ready for one of the most inspiring restaurant turnaround stories ever told on the show ♥️🙌🏽!🎙 Episode Highlights✅ 03:33 Tacos Over Textbooks: Chasing a soccer career leads to a full scholarship on the Texas-Mexico border, where authentic street food quickly beats out business class.✅ 06:53 Buying a Food Truck on a Whim: Inspired by Hollywood, Sebastian risks it all, buys a massive mobile kitchen 🚚, and completely flips his life upside down overnight.✅ 09:50 The Supper Club Era: Launching a red-hot Argentinian dining experience in Toronto that seamlessly transformed from a steakhouse into a late-night dance party.✅ 12:46 Planting Roots from Zero: Building an eco-friendly bamboo home, planting 150 fruit trees, and building a brand-new local reputation through private jungle dinners.✅ 15:06 An Unbelievable Invite: The shocking moment an elite international pizza committee tracked down a tiny jungle restaurant to rank them among the best in Latin America.🔗 Connect with Sebastian & Seba’s Restaurant:Instagram: @sebgallucciRestaurant: @sebasrestaurantLifestyle & Eco-Project: @almauvita🇮🇹 About the Podcast The Pizza Story Podcast dives into the intersection of heritage, artistry, and the perfect slice. Listen, subscribe, and comment.Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #costarica #latam 

Today on the show, we are heading over to Hamilton, Ontario to chat with the mastermind behind the area's most elusive slice and cult-favorite pop-up: Ethan from Cherry Ghost Pizza 🍕.Ethan’s journey isn’t your typical culinary school story. It’s a beautifully chaotic tale that spans skateboarding and local slice shops, playing in a band, fine-dining kitchens, and a 3:00 AM epiphany involving an orange, some wild bacteria, and a homemade sourdough starter 🫙. From "gorilla cooking" out of his apartment window during the pandemic to mixing 150 doughs entirely by hand in bus bins today, Ethan’s obsession with the perfect "reheat crunch" has taken Hamilton by storm 🇨🇦.We dive deep into the beautiful madness of the small-batch hustle, how a Wilco song birthed a business, and how a third date blossomed into a family affair. (Shoutout to his wife Haleigh, the ultimate Pizza Queen 👑!) Plus, Ethan gives us a mouth-watering breakdown of his rotating menu, including the famous "Marlow’s Cheese," the fresh and zesty "White Light," and a sleeper dill pickle pizza that draws instant lines.Grab a slice, hit play, and get ready to fall down the sourdough rabbit hole with us ♥️!🎙 Episode Highlights✅ [01:10] From Skate Rat to Pizza Lover: Ethan talks about growing up in Hamilton, his grandfather's Neapolitan roots, and how $20 used to buy an extra-large pizza, a two-liter pop, and an entire day of skateboarding.✅ [03:26] The Twists, Tweezers, and Terribly Bad Dough: How a fine-dining sous chef playing with tweezers at work decided to try making pizza at home—and accidentally created the "worst batch of dough of all time."✅ [05:45] The Sourdough Rabbit Hole: Ethan admits to pirating Tartine Bread as a broke kid and explains how he eventually birthed his very first successful starter using an orange and wild bacteria.✅ [06:41] Apartment Window Hustle: Slinging Roman-style pizzas out of a James Street North apartment on cheap dollar-store sheet trays during the height of the pandemic lockdowns.✅ [11:31] The Birth of Cherry Ghost: How a name change from "Retro Pizza" and a lyric from the band Wilco sparked an Instagram account that blew up into unexpected backyard pre-orders.✅ [13:59] A True Family Affair: Ethan shares the heartwarming story of how his and Haley’s third date was a slammed pizza pop-up, proving she was the one.✅ [17:03] Inside the Menu: A delicious breakdown of Cherry Ghost's staple pies, from the meticulously crafted Marlow’s Cheese to the Frank Pinello-inspired White Light, and the hand-shredded Windsor-Style Pepperoni.✅ [22:31] What's Next & The Secret Pop-Up: Ethan reveals details about an upcoming secret pop-up in Hamilton, their growing catering side, and drops a massive hint about a future brick-and-mortar location.🔗 Connect with Cherry Ghost Pizza:Instagram: @cherryghostpizzaWebsite: https://cherry-ghost.square.site/ Don't forget to subscribe, rate, and review the Pizza Story Podcast. See you next week!🇮🇹 About the Podcast The Pizza Story Podcast dives into the intersection of heritage, artistry, and the perfect slice. Join host Erica D'Arcangelo as she sits down with the masters and makers keeping culinary traditions alive, one pie at a time.Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #ontario #canada 

If you want to understand what drives Anthony Scalia, you only need to know his motto: Where there’s red sauce, there’s a story. Better known to his Instagram community as @TonyMangia, Anthony has dedicated his life to chasing those stories across America visiting the hidden Italian markets, multi-generational family restaurants, and under-the-radar pizzerias that define our culture 🇮🇹.Tony joins the podcast to take us on a journey through what he calls "the 21st region of Italy" AKA Italian America. He shares his roots growing up in Lodi, New Jersey, running around his dad’s local deli as a kid, and how a passion for the arts led him from a college radio show hosting guests like Lidia Bastianich to filming a pilot for the Food Network. What makes Tony so captivating is his raw, unfiltered perspective on the food scene. He isn't out here playing a character for the camera; what you see is what you get. In this deep dive, he takes us inside his Monday night routine at the Belmont Tavern in Belleville, New Jersey, detailing exact dishes like Stretch’s Chicken Savoy with red wine vinegar, shrimp beeps, and cavatelli with pot cheese. We travel down to Brooklyn to talk about Bamonte’s, hit South Philly @bamontesrestaurant to uncover the cash-only, no-photos-allowed dining experience at the Palizzi Social Club @palizzisc 💚, and explore the massive street feasts of Boston's North End.Of course, we had to talk about pizza 🍕. Tony breaks down his own "pizza cognition theory,” the idea that the first pizza you eat as a child becomes the standard you judge every other pie against for the rest of your life. For him, that means the thin Sicilian pies at Lodi Pizza @lodipizzanj and the legendary highway stand vibes of Pizza Town @pizzatownusa1958 🙌🏽. We also get into the nuances of true Neapolitan style at Song' E Napule @songenapulenyc new-school spots like Casano’s in Rutherford @casanospizzaparlor and the overlooked Italian enclaves outside of the major hubs, stretching from Pittsburgh and Altoona all the way down to New Orleans.Ultimately, Tony delivers a powerful message about what it truly means to support a local business. It's about respecting the mind, body, and soul the owners put into their craft, and understanding the real sacrifices made behind the counter. Whether he’s helping cook a thousand pounds of bucatini for St. Joseph’s Day in New Orleans or mapping out a five-hour road trip to visit a new spot, Tony reminds us that our heritage is something we have to actively preserve, support, and celebrate before it’s gone ♥️.📖 Episode Chapters✅ 00:00 - Tony’s background, growing up in Lodi, NJ, and his early days in New York food media.✅ 15:40 – Inside the Belmont Tavern, defending Mulberry Street, and uncovering Philly’s hidden Palizzi Social Club @palizzisc ✅ 32:11 – A deep dive into classic Jersey pizzerias, Neapolitan style, and exploring food enclaves.🔗 Connect with the GuestFollow Tony Mangia on Instagram: @TonyMangia🎧Join the ConversationIf you enjoyed this deep dive into Italian history, please Like this video and Subscribe to the channel. We’re traveling the country to talk to the legends, the people keeping the traditions alive, and you won’t want to miss our next stops.🇮🇹 About the PodcastWebsite: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #italian #italianhistory #italianamerican 

In the world of pizza, there is "pizza," and then there is New Haven "Apizza" 🍕.  Since 1938, one name has stood as a titan of the craft, drawing pilgrims from across the globe to a narrow stretch of Wooster Street. Sally’s Apizza isn't just a restaurant; it’s a living, breathing time capsule of Italian-American history 🇮🇹. In this episode, host Erica D'Arcangelo sits down with Bret Lunsford of Sally’s to pull back the curtain on nearly a century of coal-fired excellence.The story begins not with a business plan, but with a family feud. After a fallout at Frank Pepe’s in the late 1930s, Salvatore "Sally" Consiglio and his brother Tony found themselves out of work. With $500 of their mother Philomena’s jewelry money and a dream to feed their neighborhood, they opened a small bakery-turned-pizzeria just down the road. Bret shares the intimate details of those early days, explaining how Sally’s signature style, a tomato-forward sauce, high-hydration dough, and a specific "shredded moots" technique, was born out of a desire to create something distinct from their famous Uncle Frank.Beyond the dough and the fire, this episode explores the cultural gravity of Sally’s 🔥. We discuss the legendary "Red Phone," a secret hotline used by locals and celebrities alike to bypass the notorious two-hour lines. You'll hear about the night Frank Sinatra had pies delivered to New York, the first date of Bill and Hillary Clinton, and why the 100-year-old coal ovens produce a "char" that is often misunderstood by outsiders but cherished by connoisseurs ♥️.🎙 Episode Highlights: ✅ 01:17 – The history of the Amalfi Coast immigration movement that turned New Haven into a culinary destination.✅ 01:59 – The great family fallout: Why Sally and Tony left Uncle Frank Pepe to start their own rival shop.✅ 03:32 – The technical breakdown of Apizza, focusing on sauce-forward builds and the shredded mozzarella distinction.✅ 05:20 – Respecting the canvas: Why Sally’s refuses to change its core process or hydration levels after nine decades.✅ 06:21 – Seasonality on Worcester Street: The cult following behind the Fresh Tomato Pie and the back-garden tradition.✅ 09:01 – The "Pied Piper" of the neighborhood: Sal’s commitment to keeping kids off the streets and in the kitchen.✅ 10:44 – Facing the "One Bite" fame: How social media turned a local secret into a global viral phenomenon.✅ 18:25 – The science of the char: Why coal-fire heat creates a flavor profile that can't be replicated.🔗 Connect with Sally’s ApizzaIf you want to keep up with the latest from the ovens or see behind-the-scenes footage of their expansion, make sure to follow the team online. They are currently sharing the "Apizza" love across several locations and counting, bringing that signature New Haven crunch to a whole new generation of fans.Follow on Instagram: @sallysapizzaOfficial Website & Locations: sallysapizza.comFind them on TikTok & Facebook: @sallysapizza🇮🇹 About the Podcast The Pizza Story Podcast dives into the intersection of heritage, artistry, and the perfect slice. Join host Erica D'Arcangelo as she sits down with the masters and makers keeping culinary traditions alive, one pie at a time.Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #sallys #sallysapizza #newhaven

In this episode of The Pizza Story Podcast, Erica D'Arcangelo steps inside the 100-year-old Silk City diner in Northern New Jersey to sit down with Emily Downs, the founder of Emily’s Hearth ♥️.Emily Downs is a baker, artisan, and the owner of Emily’s Hearth in Sussex County, NJ. With a background in sculpture and documentary film, Emily shifted her focus to the "edible arts" after a chance encounter with Alice Waters at Chez Panisse. She has worked across the country and in Italy, honing her skills at Sullivan Street Bakery and Kesté, before returning home to revive a historic diner and build a community around wood-fired bread and pizza.This isn't just a story about opening a pizzeria; it’s a story about the "mimicking of spirits” 🍕. Emily shares the incredible discovery that her diner was originally owned a century ago by a female humanitarian named Sadie Weed. A woman who used these same four walls to feed the community and provide work for drifters passing by on the local train tracks.From her Irish-Italian roots in rural Sussex County to apprenticing with the legends of the industry including Alice Waters and Jim Leahy, Emily discusses her journey as a single mother who used her craft to build a life of independence. We dive into the science of a two-week cold ferment, the grit of mobile pop-ups, and why some of the best lessons in baking happen on a dairy farm at 4:00 a.m.👩🏻‍🍳🎙 Episode Highlights ✅ 00:00 – The Legacy of Sadie Weed: Emily shares the history of her 1920s Silk City diner and the "woman-owned" spirit that still haunts the hearth.✅ 04:45 – From Documentaries to Dough: A chance meeting with Alice Waters at Chez Panisse that changed Emily’s career path forever.✅ 09:40 – Best in Show: The story of Emily’s father winning the county fair with a simple white loaf and the "bread and butter" philosophy.✅ 12:15 – The Edible Schoolyard: How Alice Waters redefined food as a direct correlation to health, longevity, and community power.✅ 14:50 – "No Girls Allowed": Emily’s struggle to get hired in male-dominated pizzerias before finding her first "fate moment" at Pizzeria Delfina.✅ 18:50 – Serving Thomas Keller: The high-stakes moment Emily unknowingly served the most famous chef in the world.✅ 22:30 – The Six-Foot Oven: Learning traditional wood-burning methods at Bobolink Dairy and the rhythm of a 12-hour fire.✅ 26:10 – Apprenticing with Jim Leahy: Designing specialty equipment and mastering the "No-Knead" method at Sullivan Street Bakery.✅ 27:30 – The Two-Week Ferment: A deep dive into the sourdough science behind the Emily’s Hearth pizza crust.✅ 29:40 – Motherhood as Motivation: How becoming a single mom gave Emily the "gusto" to stop waiting tables and start her own business.✅ 41:00 – Visiting Emily’s Hearth: Live music, fresh bread, and where to find the best pizza in Sussex County.🔗 Connect with Emily’s Hearth:📸 Instagram: @emilys.hearth📍 Visit: Emily’s Hearth on Friday & Saturday in Sussex County, NJ @ 4 Hamburg Ave🇮🇹 About the Podcast The Pizza Story Podcast explores the intersection of heritage, artisanry, and the “slice.” Hosted by Erica D'Arcangelo, we sit down with the people keeping traditions alive one slice at a time.Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #podcast #njpizza #sourdoughpizza 

In the world of pizza, as in life, the most meaningful victories usually happen after you have stood your ground through the hardest moments 🍕. Today, we are heading to the East Village of San Jose to sit down with Caleb, the founder of The Last Round Tavern. For Caleb, the name is more than a branding choice. It is a reflection of a life spent in the boxing ring, a sport that taught him the discipline and heart required to navigate the reality of the restaurant industry.Caleb’s journey is a beautiful collision of culture and intention. From his Mexican American roots and the lessons learned from his immigrant grandparents to his self-taught obsession with the sourdough science of the Bay Area, he has created something truly unique. At The Last Round, they are not just serving tavern style pies. They are serving a hybrid of tradition and health conscious intentionality.We dive into the bittersweet reality of opening just months before a global pandemic, the quiet dedication that kept him in the kitchen until 3:00 AM perfecting his dough, and the full circle moment of bringing a historic 1960s pizzeria location back to life with his own signature sourdough twist. Grab a seat at the table as we discuss why the best pizzas are often born from a willingness to learn, and how the Sunday Gravy feeling of family and tradition is being redefined in the heart of San Jose.🎧 Episode Highlights✅ 03:50 The Boxing Metaphor Caleb shares how growing up in the ring, competing in the Junior Olympics and Silver Gloves, gave him the perspective needed to navigate the high stress world of hospitality.✅ 06:33 The Self Taught Path From YouTube videos and The Pizza Bible to late night dough sessions, Caleb discusses the persistence it took to teach himself the craft from scratch.✅ 09:39 Why Sourdough? A deep dive into why Caleb chose a sourdough starter over commercial yeast, focusing on gut health, flavor profiles, and being intentional about what we put into our bodies.✅ 13:49 The Menu of Memories The story behind their signature braised meats, including the fan favorite Cubano pizza, and how these flavors were inspired by his father’s grilling traditions.✅ 18:10 The Myth of the Grand Opening Caleb reflects on the seven year journey of turning on the open sign without fanfare and the importance of perfecting the product before seeking the spotlight.✅ 22:11 The Family Business An honest conversation about the boundaries, respect, and growth required to run a business alongside loved ones without losing the connection.🥊 Connect with The Last Round TavernInstagram: @thelastroundsjVisit: San Jose, CA (East Village)🎙 Join the ConversationIf this story resonated with you, leave a review or share your favorite hidden gem pizzeria in the comments. Don't forget to subscribe to the Sunday Gravy on Substack for more stories from the heart of the pizza world.🍕🇮🇹 About the Podcast Every great pizza has a person behind it with a story worth telling. The Pizza Story Podcast explores the life of the maker. The early mornings, the flour-dusted clothes, and the relentless pursuit of the perfect slice. We’re going behind the counter to meet the artisans who are building more than just a business; they’re building a legacy for their community, one pie at a time. Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #podcast #ca #capizza

Most people dream of quitting their day job to sling pizza, but in 2015, Nick Sanford actually did it. In this episode, we’re talking to the man who took a single mobile trailer and turned it into a Syracuse institution with three shops, three trucks, and a team of over 100 people 🍕.Nick isn't just a business owner; he’s a self-proclaimed "pizza nerd" who grew up in the shadow of New Haven’s legendary pizza scene. We talk about his first job at 14, where he fell in love with the shouting and the flour-dusted chaos of a busy kitchen, and how he eventually left a management career at Panera to bet everything on his own dough 🥖.🎙In this episode, we get into:The "Side Gig" That Blew Up: How a pull-behind trailer became a fleet of trucks and brick-and-mortar restaurants.The Salt Potato Pizza: The story behind the local Syracuse mashup that put them on the map.The COVID Pivot: What happens to a mobile catering business when every wedding in the state is canceled overnight (and how neighborhood "driveway parties" saved the day).Doing It the Hard Way: Why Nick’s team still makes their own ranch, meatballs, and croutons from scratch in a centralized commissary kitchen.New Haven Roots: Finally bringing "apizza" a thin, charred, and crispy pie to a community that had never seen anything like it.Nick’s story is about what happens when you take the systems of the corporate world and inject them with the heart of a family-run shop. It’s honest, it’s local, and it’s a must-listen for anyone who appreciates the craft behind the crust.🎧 The Episode Highlights✅ 03:53 - The 11-year "elevator pitch" of Toss and Fire.✅ 07:18 - Why New Haven style pizza is finally having its moment in Syracuse.✅ 09:12 - From washing dishes at 14 to attending culinary school.✅ 13:00 - What Nick stole from the corporate world (and what he left behind).✅ 16:11 - The physics of putting a Syracuse salt potato on a pizza.✅ 21:29 - The terrifying reality of refunding thousands in deposits during 2020.✅ 26:15 - The early days: Taking orders while wearing a baby carrier in the food truck.🔗 Stay ConnectedVisit: tossandfirepizza.comFollow: @tossnfirepizzaVisit Toss & Fire: Locations in North Syracuse, Camillus, or Harvey’s Garden.🎧 About the Podcast Every great pizza has a person behind it with a story worth telling. The Pizza Story Podcast explores the life of the maker. The early mornings, the flour-dusted clothes, and the relentless pursuit of the perfect slice. We’re going behind the counter to meet the artisans who are building more than just a business; they’re building a legacy for their community, one pie at a time. 🇮🇹. Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #podcast #syracuse #nypizza 

Victor Melchor didn’t just wake up one day with an award-winning pizza trailer. He spent years watching beautiful, stone wood-fired ovens in Malibu backyards sit cold, used as nothing more than "decoration." He was the one who finally started lighting the fires.In this episode of The Pizza Story, I’m sitting down with the man who turned a Malibu grocery store deli job into Woodstock Farina, Ventura County’s 2025 Best Caterer. Victor’s journey is pure hustle. From migrating from Oaxaca, Mexico, at age two to learning the "sponge" mentality of the culinary world, he has built a brand that refuses to compromise on quality.We’re diving deep into his "inner soul on a plate" philosophy. We talk about the grit of those early days where he didn't even sell 10 pizzas, and the grace of winning a major competition with his grandmother's secret Chicken Mole recipe. Victor also shares the "mystery shopper" encounter that proved why treating every customer like a VIP is the only marketing a pop-up truly needs.♥️ Inside this EpisodeThe Deli Foundation: How Victor used a grocery store "show oven" to design a concept that outperformed the hot bar and panini station combined.Malibu Connections: Building a network of private chefs and poker night clients by being the person who said, "If you need a pair of hands, let me know."The Oaxaca Influence: Why the smoke and ash of a wood-fired oven remind him of his roots and how he fuses Mexican chilaquiles and mole with sourdough.The "Mystery" Wedding: The incredible story of a client who tested his service anonymously before dropping a deposit on the spot.Freedom of the Road: Why Victor prefers the "roaming" life over a brick-and-mortar lease (and why he’s not ready to give up the freeway wave).📍 Episode Highlights✅ 0:00 – Victor’s Story: From Oaxaca to the streets of Ventura County.✅ 1:12 – The Entrepreneurial Way of Life: Watching family make it from nothing.✅ 2:32 – The "Decoration" Ovens: Lighting the first fires in Malibu backyards.✅ 4:51 – Networking at the Grocery Store: Meeting Wolfgang Puck’s original crew.✅ 7:28 – The Smoked Element: Why wood-fire is the soul of Oaxacan cuisine.✅ 10:11 – Custom Menus: "Let's build a pizza unique for you."✅ 11:39 – The "Nard" and the Maestro: Breaking down Victor's signature menu.✅ 13:34 – Grandma’s Chicken Mole: Taking 2nd place with a family secret.✅ 17:21 – If it isn't perfect, I won't serve it: The standard of a true maker.✅ 20:23 – The Mystery Shopper: The story that settled a wedding deposit on the street.✅ 23:06 – Freedom on the Freeway: Why a brick-and-mortar isn't the goal yet.✅25:24 – Asking the "OGs": The true feedback on opening a restaurant.✅ 27:05 – Victor’s advice for everyone trying to make pizza their life.🔗 Connect🍕 Follow Woodstock Farina: @woodstock_farina🎧 About the Podcast The Pizza Story Podcast is where I sit down with the makers behind your favorite pizza who are betting on themselves and their craft. This isn't just a show about food; it’s about the grit it takes to build a brand from the ground up and the grace of holding a community together, one slice at a time 🇮🇹. Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #podcast #ca #california #oxnard 

What happens when you lose everything in a fire and have to start over from scratch? For Adam and his wife Sasha, the answer was found in a 500-page cookbook and a shared love for "Pizza Fridays ♥️."In this episode of The Pizza Story Podcast, we’re talking with Adam, the founder of Hooray for Pizza Day, a Toronto staple located inside the iconic Comedy Bar Danforth 🍕. We dive into their harrowing origin story, how they ran a secret high-volume pizzeria out of a 9th-floor condo, and the night a certain Toronto superstar (Drake!) asked for the kitchen to stay open for their famous wings 🙌🏽.Adam shares the secret behind their award-winning Mexican-inspired Hawaiian pizza, why they refuse to serve frozen food in an event space, and how "Ska music" inspired their brand 🎶.🎙 Episode Highlights✅ 01:42 – The Arson Story: A harrowing night in Toronto that changed everything.✅ 03:16 – Escape and survival: Why pizza became a form of "food therapy."✅ 05:40 – The tradition of "Pizza Friday": 8 years without missing a single week.✅ 07:44 – The "Tinder for Chefs": Starting a secret pizzeria in a 9th-floor condo.✅ 09:42 – Condo Chaos: Managing 40+ pizzas a night with no overhead and a crowded fridge.✅ 11:00 – Moving to the Comedy Bar: Taking the leap into a professional kitchen.✅ 13:50 – The Name: Why the brand is a tribute to Ska music and The Aquabats.✅ 16:19 – The Menu: Breaking down the award-winning Hawaiian and the "Three Sauce" pizza.✅ 19:33 – Fresh over Frozen: Why quality matters in an event venue.✅ 20:20 – The Drake Story: A "white jacket" entrance and a late-night wing request.✅ 23:57 – Why Pizza? The nostalgia of connecting through the world’s most popular food.✅ 25:47 – Looking Ahead: Future locations and upcoming Toronto food collaborations.📍 Visit Hooray For Pizza Day:Location: 2800 Danforth Ave, Toronto, ON (Inside Comedy Bar)Instagram: @hooray_forpizzadayNote: No comedy tickets required to dine!💬 Connect with the PodcastIf you enjoyed this episode, please Like, Subscribe, and hit the notification bell! We share the stories behind your favorite slices every week.YouTube: https://www.youtube.com/@AStoryAboutPizza Website: https://www.astoryaboutpizza.com/ Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #podcast #toronto #drake #comedyclub 

What does it take to turn a COVID-era hobby into a thriving pizza brand without a permanent storefront? In this episode, we sit down with Alik, the founder of Bruddy’s Pizza, a popular pop-up based in Oceanside, California 🍕.Alik takes us through his journey from a literature student and bartender to a woodworker, and finally, to a self-taught pizzaiolo. We discuss the "daunting" early days of making terrible pizzas in a home oven, the inspiration found in YouTube's The Pizza Show, and the leap of faith he took to bet on himself when the traditional restaurant industry began to shift 💙.Learn how Alik and his wife built a "vibe-first" brand centered on nostalgia, the technical challenges of long-fermentation dough, and why he believes the future of pizza is actually about bringing back the "Little League" community feel of the past ⚾️.🕒 Episode Highlights✅ [01:14] The COVID Spark: How watching Frank Pinello on YouTube turned a lifelong love for pizza into a home-kitchen obsession.✅ [03:54] Trial and Error: Alik recounts the "not-so-great" first pizzas made on a barbecue stone and the learning curve of dough hydration.✅ [06:55] Betting on Himself: The pivotal moment Alik left the craft cocktail industry to invest in his first professional portable ovens.✅ [08:26] What’s in a Name?: The heartwarming story behind the name "Bruddy’s" and how Alik’s brother helped brainstorm the brand.✅ [12:16] The Pop-Up Learning Curve: Lessons learned from the first farmers market, including why you should probably ditch the glass-bottle sodas and 7-item menus early on.✅ [14:30] Simplifying for Success: Why a smaller, curated menu (featuring White Truffle and Hot Honey Pepperoni) actually led to higher sales.✅ [18:44] The Science of the Crust: A deep dive into Alik’s "Modern Napoli" style and his 3-to-4-day dough fermentation process.✅ [24:29] The Legacy Vision: Alik shares his dream of opening a permanent shop that serves as a community anchor with arcade games, local sports plaques, and a "nostalgic magic" feel.🔗 Connect with Bruddy’s PizzaWebsite: bruddyspizza.comInstagram: @bruddys_peepza (Follow them for weekly schedules in Oceanside and San Clemente 🌊!)Want more pizza stories🍕? Don’t forget to like, subscribe, and hit the notification bell so you never miss an episode with the creators shaping the food industry!🎧 About the Podcast If you walked into my family’s pizzeria, you wouldn’t just smell the sauce and the toasted crust. You’d feel the soul of a story that started with my grandfather back in 1960. Pizza has been the heartbeat of my life since I was small enough to stand on a flour crate. It was never just a job; it was the "blood, sweat, and tears" my family poured into every seasoned tin to feed our neighbors and honor our ancestors. I wrote A Story About Pizza because I believe a slice is a bridge—to our childhood, to our community, and to each other.On The Pizza Story Podcast, I’m opening up the kitchen to the dreamers who still believe in that magic 🇮🇹.Website: https://www.astoryaboutpizza.com/ Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #podcast #oceanside #ca #california 

<!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->Can a pizza crust made of sweet corn and poppy seeds redefine a legacy? I’d like to think so 🌽🌱On today’s episode of The Pizza Story Podcast, we sit down with Thomas Novosel Jr., the visionary behind Happy Valley Chef LLC. Based in the heart of Central Pennsylvania, Thomas is a true pizza artisan who has mastered the balance between honoring the "old school" methods of 50-year-old pizzerias and pushing the boundaries of local agriculture 🧑🏻‍🌾.Thomas shares his fascinating journey from the kitchens of Bellefonte to the high-stakes culinary scene in Charleston, and back to State College, where he now collaborates with over 30 local farmers to create seasonal, wood-fired masterpieces. Whether it’s his legendary "Breakfast Delight" featuring local Scrapple or his viral-worthy blueberry brie pizza, Thomas is a masterclass in how to modernize a legacy craft through community connection and creative courage 🍕.🎙 In This Episode, We Discuss:The "Jim’s Italian Cuisine" Foundation: How watching the "old guys" in a 50-year-old kitchen instilled a work ethic that lasts a lifetime.Failing Forward: Thomas shares the raw story of his first farmers market—a cold oven, a damp day, and the "bad" pizza that turned a stranger into a 9-year loyal customer.The Architecture of Flavor: A deep dive into unique creations like the Sweet Corn & Poppy Seed Crust, Korean Short Rib Pizza, and Blueberry Brie.Community as an Ingredient: How Happy Valley Chef supports 30+ local farmers to ensure every topping tells a story of the region.The Art of the Soup: Why Thomas uses vegetables and sunflower seeds—not fillers—to create his famous coconut beet lime and smoky tomato bisques.🎧 Episode Highlights:✅ 01:47 – The "Jim’s Italian" Era: Learning work ethic from the OGs of Bellefonte.✅ 03:30 – The Pivot: How a chance meeting with a local baker led to a wood-fired oven and a farmer's market spot.✅ 05:41 – [Highlight] The "First Pizza" Story: The anxiety of a cold oven and the lesson of "failing forward."✅ 08:07 – Central PA Pizza Culture: Sheet pans, Sicilian styles, and the "O.G." pizzerias of State College.✅ 13:24 – [Highlight] The Sweet Corn & Poppy Seed Crust: How an Avalon vacation inspired a fan-favorite seasonal hit.✅ 16:55 – Exploring the "Endless" Menu: Korean Short Rib, Roasted Asparagus, and the "Breakfast Delight" with Scrapple.✅ 21:44 – Beyond the Crust: The secret to "no-filler" soups using sunflower seeds and charred scallions.✅ 25:06 – Breaking Barriers: How handing out free slices turned skeptics into lifelong fans.🔗 Connect with our Guest:Instagram: @happyvalleychefLocations: Boalsburg Farmers Market, North Atherton Street Farmers Market, and Bull City Brewery.Subscribe for more stories about the people keeping Italian heritage and culinary customs alive!🇮🇹 From the HostPizza has been my world since my family first fired up the ovens back in 1960. For me, it was never just a job—it was the pulse of our home and the "blood, sweat, and tears" poured into every seasoned tin. Today, I’ve traded the shop floor for the podcast mic, but the mission remains the same: honoring the connection to our ancestors and the community we serve through the food we love ❤️.Website: https://www.astoryaboutpizza.com/ Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #podcast #happyvalley #statecollege #farmtotable

What happens when your Valentine’s Day pizza arrives vertical, broken, and cold? If you’re Luc (aka @lucho_pizzaaa), you don't just ask for a refund—you start a revolution in your own kitchen 🍕.In this episode of The Pizza Story Podcast, I’m joined by one of the most exciting faces in the modern pizza scene. Based in Lyon, France 🇫🇷, Luc has gone from a casual home cook to a viral dough specialist with over 400,000 monthly views. His secret? He stopped trying to copy the restaurants and started making pizzas that look—and taste—like literal art pieces.Luc takes us through his journey of "upgrading" his passion, moving from a basic kitchen stone to a high-heat professional oven in a small apartment. We also tackle the "Great Topping Debate." From his signature Summer Pea & Lemon Zest pie to his love for Diavola and Anchovies, Luc proves that pizza doesn't have to follow a strict 100-year-old rulebook to be world-class.Whether you’re a home baker trying to master a 72-hour cold ferment or a pizza lover who’s tired of soggy delivery crusts, this episode is packed with inspiration, technical tips, and a healthy dose of Italian-inspired passion.🎙 Inside This Episode:✅ [00:02] Introduction: Meeting the man behind the "high-octane" pizza content.✅ [02:09] The "Villain Origin Story": Why a vertical pizza box on Valentine's Day was the spark that started it all.✅ [03:14] Why Delivery is the Enemy: Luc explains why heat and crust texture are lost the moment a pizza enters a delivery bag.✅ [05:17] The Oven Evolution: How Luc went from a 100-euro setup to a professional 800 USD oven in a small French flat.✅ [06:18] Learning the Craft: The importance of the pizza community, YouTube, and asking the right questions on forums.✅ [08:29] Breaking the Flavor Rules: A deep dive into Luc’s "Peas & Mint" pizza and why lemon zest is a total game-changer. 🍋✅ [12:46] Neapolitan vs. Contemporary: The science of long-fermentation (48-72 hours) and why Luc identifies as a "contemporary" maker.✅ [16:36] The Shopping List: What it looks like to prep 15kg of flour and source the best French and Italian ingredients.✅ [20:34] Advice for Creators: Luc’s top tips on hashtags, photography, and finding a unique "voice" on Instagram.✅ [22:48] How to Connect: Finding @lucho_pizzaaa and joining the worldwide pizza community.Connect with our Guest:📸 Instagram: @lucho_pizzaaa — Follow for the most aesthetic dough content and unique recipe inspiration.🇮🇹 About Erica D’Arcangelo & The Pizza Story Podcast:Pizza has been my world since my family first fired up the ovens back in 1960. For me, it was never just a job—it was the pulse of our home and the "blood, sweat, and tears" poured into every seasoned tin. Today, I’ve traded the shop floor for the podcast mic, but the mission remains the same: honoring the connection to our ancestors and the community we serve through the food we love ❤️. As the author of the best-seller A Story About Pizza and creator of my children’s book series, I’m on a journey to bridge the gap between old-school tradition and modern innovation. On The Pizza Story Podcast, I get to sit down with the legends and the dreamers who treat a slice like a legacy, not just a meal 🍕. Website: https://www.astoryaboutpizza.com/ Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #podcast #lyon #lyonfrance #france 

From the rough-and-tumble docks of New York to the heart of North Jersey, the story of Nicolosi’s Pizza is more than just flour and water—it’s a masterclass in the American Dream 🇺🇸. In this episode, host Erica D'Arcangelo sits down with Angelo Nicolosi, the third-generation torchbearer of a 60-year culinary legacy.Angelo pulls back the curtain on what it’s really like to run an old-school powerhouse in a digital world. We dive deep into his grandfather’s migration from Trecastagni, Sicily, the "culture shock" of bringing authentic Neapolitan pies to the Lehigh Valley in 1964, and the grit required to survive everything from organized crime to global pandemics 🇮🇹.Whether you’re a small business owner, a pizza enthusiast, or someone who appreciates the raw authenticity of Italian family traditions, this conversation is for you. Learn why "simple is not a bad word" and why, at Nicolosi's, the pizza oven isn't just a tool—it's the heart of the home 🍕.🎙 Episode Highlights✅ [01:23] The Longshoreman’s Dream: How Angelo’s grandfather saved money working the docks to open his first shops in Brooklyn and Queens.✅ [02:45] Bringing Pizza to the Lehigh Valley: The accidental discovery of Phillipsburg and how Nicolosi’s introduced "real" pizza to a community used to pre-cooked supermarket pies.✅ [04:23] Sicilian Roots & WWII Grit: Angelo discusses the family’s history in Catania, Sicily, and how living through war shaped their "waste nothing" philosophy.✅ [10:07] Sweat as a Topping: The reality of the "heat of the moment" behind the counter and why you learn more serving customers than in any classroom.✅ [13:43] Business Logic vs. Common Sense: Why Nicolosi’s chooses family time and safety (closing New Year's) over "crazy money."✅ [20:15] The Dishwashing Lesson: A hilarious and poignant story about Angelo’s grandfather, a running faucet, and the true meaning of ownership.✅ [27:04] The Art of the Dough: Why fresh dough is a "touchy-feely" skill that separates the masters from the amateurs.✅ [32:53] No Pineapple, No Problems: Angelo’s take on expansion, hot honey trends, and why he’ll never serve a hot dog on a pizza.✅ [39:28] The Social Media Revolution: How Angelo’s sister, Selena, turned a 60th-anniversary event into a 2,000-person community celebration.📍Connect With Nicolosi’s Pizza13 Corliss Ave, Phillipsburg, NJOpen Daily: 11 AM – 10 PMInstagram: @nicolosispizzanjTikTok: https://www.tiktok.com/@nicolosispizzanj 📢 Support the PodcastIf you enjoyed this episode, please Like, Subscribe, and hit the Bell icon to stay updated on more stories from the people behind your favorite pizza.Drop a comment below: What did you think of this episode?🇮🇹 About Erica D’Arcangelo & The Pizza Story Podcast:From our family’s first shop in 1960 to the podcast mic today, pizza has been the pulse of my life ❤️. It’s never been just about dough and sauce—it’s the "blood, sweat, and tears" poured into every tin, a connection to our ancestors, and a bridge to the community we serve.Join me as I sit down with the industry legends and rising dreamers who understand that a slice is more than a meal—it's a legacy. We’re talking to the people who keep the ovens hot and the heart in every pie 🍕.  Website: https://www.astoryaboutpizza.com/ Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #podcst #nicolosispizzanj #njpizza #nypizza 

In this episode of The Pizza Story Podcast, I am joined by a woman who is truly a force of nature in the pizza community. You likely know her as @realcleverfood on Instagram, where she shares her stunning recipe development and masterclasses.Christy Alia isn’t just a pizzaiola; she’s an East Coast collective leader, a global Gozney ambassador, and the visionary founder of Women’s Pizza Month.We dive deep into her story—from growing up in the Bronx and Queens and learning the art of the dough from her Sicilian grandfather, to how a backyard oven purchase during COVID sparked a global movement. Christy shares her philosophy on why "you eat with your eyes," the importance of seasonal foraging (wait until you hear about the wild ramps!), and why building a supportive network is the secret ingredient to success for women in this industry.🎙 Episode Highlights:✅ [00:54] Roots in New York: Learning the "pizza culture" from her Sicilian grandfather.✅ [03:42] The COVID Pivot: How a 2021 backyard oven purchase changed her career trajectory.✅ [05:46] The Art of the Pizza: Why visual appearance matters as much as the taste.✅ [06:04] Seasonal & Local: Foraging for ramps in Westchester and the importance of fresh ingredients.✅ [10:05] Founding Women’s Pizza Month: How an anonymous Instagram handle led to a global celebration of women in pizza.✅ [15:51] Community Over Competition: The power of a support network and working with legends like Sarah Minnick and Ann Kim.✅ [22:43] Social Media Truths: Advice for creators on staying authentic and "showing up" despite the algorithms.✅ [28:47] Giving Back: Details on the Women’s Pizza Month scholarship to Pizza University.Join the Movement: Women’s Pizza MonthMarch is Women’s Pizza Month! Whether you are a professional pizzaiola, a home cook, or a pop-up owner, this month is about celebrating YOU.🍕 Apply for the Scholarship: Christy is awarding five women a scholarship to Pizza University in partnership with Corto and Stanislaus.🍕 Get the Kit: Support the cause and elevate your pizza game with the Women’s Pizza Month kit (featuring those incredible tomatoes Christy raves about!).🍕Apply/Purchase here: corto-olive.com🔗 Connect with Christy AliaInstagram: @realcleverfoodWebsite: Real Clever Food🇮🇹 About Erica D’Arcangelo & The Pizza Story Podcast:From my family's first shop in 1960 to the podcast mic today, pizza has always been my life's work. It’s more than just dough and sauce—it’s a connection to our past and a bridge to our community. Join me as I sit down with the industry legends and rising dreamers who put the heart into every slice ❤️. Website: https://www.astoryaboutpizza.com/ Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #podcst #realfood #womenspizzamonth 

In 2020, while the rest of the world was slowing down, today's guest was firing up the ovens 🔥!  I am so excited to share this episode with you all! Today on the Pizza Story Podcast, I’m sitting down with a young man who is redefining what it means to be a "junior" in the kitchen. At just 15 years old, Chef Rocco isn’t just making pizza; he’s building an empire 🍕. From his early days experimenting in lockdown to launching Rocco’s Pizza and serving 80-person events in freezing temperatures, Rocco’s journey is a masterclass in passion and persistence 📈.  We dive into his Italian roots, his strict "no pineapple" rule, and the viral video that sent his social media into the stratosphere 🚀! Whether you're a lifelong pizzaiolo or just starting your first dough, Rocco’s story will inspire you to keep pushing for that perfect crust 🤌. 🎙 Episode Highlights✅ The Lockdown Spark ⚡: How a bored 11-year-old in 2020 went from making "not-so-great" chicken to mastering the art of the Neapolitan pizza.✅ The Secret to the Dough 🥣: Rocco breaks down his signature recipe—fresh yeast, Tipo 00 flour, and why he chooses a long ferment for that perfect, airy crust. ✅ Italian Roots & Global Learning 🇮🇹: Growing up half-Italian, Rocco shares how he balances traditional techniques from his family's village near Monte Cassino with modern tips from YouTube.✅ The Mindset of a Master 🧠: "Don't compare yourself to the best in the world; compare yourself to your last pizza." Rocco shares his wisdom on staying humble and hungry.✅ Cooking in the Cold ❄️: The behind-the-scenes story of serving 70 pizzas in -1°C weather and how he kept his cool when the sauce and cheese started to freeze!✅ Going Viral 📱: The story behind the "epic fails" video that garnered over 16 million views and what it’s like being "Chef Rocco" at school.✅ The Future of Rocco’s Pizza 🌟: TV shows, a chain of pizzerias, and maybe even a pilot’s license? Rocco’s vision for the future is bright!🇮🇹 About Chef RoccoRocco is a 15-year-old entrepreneur and pizza master based in the UK. Since starting his journey in 2020, he has built a massive following on social media and launched his own takeaway and event business, bringing a taste of Italy to his local community 👨‍🍳✨. 🍕 Connect with Chef Rocco📸 Instagram: @chefrocco10 🎥 TikTok: @chefrocco106 🎙️ About Erica D’Arcangelo & The Pizza Story Podcast:I grew up in a family that’s been in the pizza business since 1960. Pizza isn't just food to me—it's legacy, community, and heart. On this podcast, I talk to the makers, the dreamers, and the legends behind the world’s favorite food ❤️🍕. Website: https://www.astoryaboutpizza.com/ Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ Don’t forget to:✅ Subscribe to the channel for more stories from the oven!✅ Like this video if you believe age is just a number in the kitchen!✅ Comment below: What is your "go-to" pizza topping? (And do you agree with Rocco on the pineapple ban? 🍍🚫)#pizza #podcast  #chefrocco #neapolitanpizza foodiejourney #pizzalover  #pizzamaster

What happens when you walk away from your calling for thirteen years, only to realize that the fire never truly went out 🔥? In this soul-baring episode of The Pizza Story Podcast, Erica D’Arcangelo sits down with John Gristina, the award-winning force behind Pizza Fenice in Pelham, New York. For over a decade, John lived a life completely removed from the flour and heat of a commercial kitchen. He worked in hospitals, managed corporate salad chains, and even became a licensed massage therapist. But as the saying goes, life is what happens while you're making other plans, and for John, all roads eventually led back to the dough ♥️.John shares the vulnerable story of his unresolved issues with the industry—the feeling of being married to someone else's system and the burning desire to see if he could finally succeed on his own terms. From the serendipitous hunch that led him to buy a struggling shop on a crowded Pelham strip to the grueling eight-week renovation he tackled entirely by himself, this conversation is a masterclass in grit, determination, and the art of failing forward 🙏🏼.The discussion dives deep into the Rocky Balboa philosophy of having "something in the basement"—that nagging internal drive to prove your worth even when the world thinks you've moved on. John reflects on the emotional moment he was invited back into the elite World Pizza Champions family by Tony Gemignani @capopizza 💫  proving that true craft is never forgotten. He also breaks down the anatomy of his menu, from the nostalgic, slow-stewed Sunday Sausage pie to the spicy, kitschy Angry Drunk Bird, explaining the science of why his long-fermented dough leaves customers feeling energized rather than bloated.John Christina isn't just making pizza; he’s settling a score with his younger self and proving that it’s never too late to start over 🍕. Whether he’s discussing the reality of a Dave Portnoy @stoolpresidente 👏🏼 review or the peace he finds in the kitchen on his day off, John’s story is a testament to the power of returning to your roots. If you’ve ever felt like your best work was still inside you, this episode is your wake-up call to get back to the oven.🎙 Episode Highlights✅ John discusses his thirteen-year departure from the pizza industry and how working in hospitals and corporate food service eventually led him back. He explains the "hunch" that led him to buy the "dog of the strip" in Pelham and why he chose to shut it down for eight weeks to clean and reclaim the space.✅ The conversation explores the emotional weight of being invited back to the World Pizza Champions and the camaraderie found within the elite pizza community. ✅ John shares the reality of being a solo operator, his reaction to the Dave Portnoy review, and why he finds the process of making pizza to be his greatest form of catharsis.✅ The episode concludes with a look at John’s Italian roots, the influence of his parents’ heritage from Sicily and Abruzzo, and his commitment to using his platform for charitable causes like the Gary Sinise Foundation and the John Arena Foundation.Check them out here:@garysinisefoundation@johnarenafoundation🍕 Connect with John & Pizza FeniceInstagram: @pizzafenice🎧 The Pizza Story Podcast, hosted by Erica D'Arcangelo, explores the heart and soul behind the world's most beloved food.Website: https://www.astoryaboutpizza.com/ Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #pizzalovers #podcast 

In this episode of the Pizza Story Podcast, host Erica D'Arcangelo sits down with Anna Harsh, the visionary director behind Allegro Dance Company 💃🏻. Anna has dedicated over three decades to researching, performing, and preserving traditional Italian dances that date back over 2,000 years.From performing for the Pope to researching ancestral rituals in the heart of Calabria, Anna shares how dance is more than just movement—it’s a form of prayer, a method of healing, and a vital link to Italian heritage 🇮🇹. Whether you are a seasoned dancer or just want to feel more confident at the next family wedding, this conversation is a beautiful, deep dive into the "living traditions" that keep our culture vibrant.✨ Episode Highlights✅ The Roots of the Tarantella: Discover how this famous dance originated as a 2,000-year-old ritual for healing "spider bites"—representing grief, anxiety, and trauma.✅ A Lifelong Journey: Anna recounts her path from dancing in her kitchen as a child to founding a professional company and performing for Pope John Paul II.✅ North vs. South: The fascinating differences between the improvisational, community-focused dances of Southern Italy and the elegant, choreographed waltzes and polkas of the North.✅ The Power of Symbolism: Learn the meaning behind the movements, such as why dancers spin to send prayers to the heavens.✅ Traditions of Abruzzo: A look at the "Dance of the Basin," a tribute to the strength and grace of the hardworking women from the Abruzzo region.✅ Passing the Torch: Anna discusses her new series of books, including children's stories designed to introduce the next generation to Italian culture through fun characters like Senor Rano the spider.Connect with Allegro Dance CompanyWebsite: AllegroDanceCompany.net (Book workshops and performances ♥️)Anna’s Official Site: AnnaHarsh.comRead the Books: Check out La Danza and The Italian Dance Quest on Amazon.Substack: Follow "Tambourine Chronicles" for more stories from Anna’s travels.If you enjoyed this episode, please like, subscribe, and share it with your family! 🇮🇹💃🍕 About the Pizza Story PodcastThe Pizza Story Podcast, hosted by Erica D'Arcangelo, explores the heart and soul behind the world's most beloved food. We interview the legends, the innovators, and the families who keep pizza and Italian tradition alive, one slice at a time.♥️ If you enjoyed this episode, please hit the Like button, Subscribe, and leave a comment telling us your favorite style of pizza and Italian dance!🎙If you enjoyed this episode, please subscribe, hit the Like button, and share it with a fellow pizza lover!Website: https://www.astoryaboutpizza.com/ Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #italian #italiandance #tarentella #pizza #podcast

What does it truly take to become the most decorated pizza maker in the world 🌎? Today on The Pizza Story Podcast, we are sitting down with the legendary Tony Gemignani. With 13 world titles, multiple Guinness World Records, and a culinary empire that spans from independent shops to international franchises, Tony is widely considered the "GOAT" (Greatest of All Time) of the pizza industry 🍕.In this expansive interview, Erica D'Arcangelo digs deep into the "school of hard knocks" that defined Tony’s early years. Long before the era of YouTube tutorials and Google searches, Tony was a 17-year-old kid in Fremont, California, trying to find his path. From mailing handwritten letters and VHS tapes to corporations to traveling the globe to taste regional styles like Detroit, St. Louis, and Neapolitan, Tony’s journey is a masterclass in the "hustle."We explore the fascinating—and sometimes territorial—world of pizza, where New York, Chicago, and Detroit styles once stood at odds. Tony discusses his revolutionary vision of bringing multiple ovens and diverse styles under one roof at Tony’s Pizza Napoletana, a dream that took 17 years of patience and persistence to realize 🇮🇹.Beyond the accolades, Tony opens up about the vulnerability of the restaurant industry, the reality of working with family, and why he chooses to lead with positivity despite the daily hardships of the business ♥️. We also take a deep dive into the evolution of dough science, from the basic methods of the 90s to the high-tech, 72-hour maturation processes and the specialized electric "Ferrari" ovens of today.🎧 Episode Highlights✅ The Hustle Before the Internet: Tony shares the grind of the early 90s, from mailing out caricatures to get booked at expos to the "mailbox hustle" of his early career.✅ The Territorial Pizza Wars: A look back at a time when different pizza styles didn't "get along" and how Tony broke the mold by mastering them all.✅ The Science of the Slice: A breakdown of how pizza education has evolved, the importance of water mineral content, and why Tony’s International School of Pizza has become the foundation for Netflix stars and James Beard winners.✅ The Historic Naples Win: The incredible, behind-the-scenes story of Tony’s victory at the World Pizza Cup in Naples, including why he used local tap water to win over the skeptical Italian judges.✅ Family and Foundations: The lessons learned from living and working in a small room with his brother for 18 years and the personal connection he still seeks with every customer today.🔗 Connect with Tony Gemignani Official Website: Visit TonyGemignani.com for his blog, restaurant locations, and industry insights.Instagram: Follow his journey at @CapoPizza and @TonyGemignani.The Pizza Bible 🍕: Pick up Tony’s definitive guide to pizza making, covering everything from home ovens to professional dough science.🎙️ About the Pizza Story PodcastThe Pizza Story Podcast, hosted by Erica D'Arcangelo, explores the heart and soul behind the world's most beloved food. We interview the legends, the innovators, and the families who keep the tradition alive, one slice at a time. Like & Subscribe!Website: https://www.astoryaboutpizza.com/ Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #tonygemignani #pizzastory #goat #pizzamaking #worldpizzachampion #thepizzabible

“Pizza wasn't just a meal in my house; it was the celebratory item after every win, the center of every sleepover, and the force that defined our family without us even realizing it. 🍕”In this episode of The Pizza Story, host Erica D'Arcangelo sits down with Alexandra Mortati, the visionary founder behind Women in Pizza. Alexandra’s story is a beautiful blend of deep-rooted family tradition and modern entrepreneurial spirit. Growing up surrounded by the flour, tomatoes, and olive oil of her family’s 78-year-old food importing business, Orlando Foods, Alexandra initially set out to forge her own path as a storyteller and English major. However, the pull of the dough was too strong to resist.What started as a side hustle managing social media for her father’s company quickly turned into a life-changing realization: the incredible women in the pizza industry were doing world-class work but often lacked the platform and recognition they deserved.Alexandra shares the inspiring journey of how she took a single "Power Hour" at a trade show and scaled it into a global nonprofit movement. We dive deep into the "sisterhood" of the pizza world, the importance of mentorship, and how storytelling can bridge the gap between a 70-year-old legacy and the future of the industry. Whether you are a business owner looking to grow your community or a pizza lover who appreciates the heart behind the shop, this conversation is for you.🎙️ Episode Highlights:✅ The Pizza Bloodline: Alexandra and Erica bond over their shared history of growing up in "pizza families" and how those early Friday night pizza crews shaped their work ethic.✅ The Pivot to the Family Business: How a need for "subway fare" led Alexandra back to Orlando Foods and why she and her father believe they are "only at the beginning" after nearly 80 years.✅ Creating a Movement: The birth of Women in Pizza and why Alexandra felt a deep need to create a space that celebrates women in every role—from the makers and owners to the accountants and suppliers.✅ Overcoming the "Boy's Club" Mentality: A look at the adversity women face in the culinary world and how this organization provides a lifeline of support and visibility.✅ Mentorship & Growth: Details on the new mentorship programs, grants, and scholarships being offered to help women take their pizza businesses to the next level.✅ The Science of Storytelling: Why Alexandra believes words and shared experiences are the most powerful tools for evolving the industry.✅ Iconic Pizza Memories: Alexandra’s favorite moments in the NYC pizza scene, including witnessing the filming of Diners, Drive-ins and Dives and training with the legends.✅ How to Get Involved: How listeners (both men and women!) can join the movement, sign up for the newsletter, and support the nonprofit mission.♥️ Connect with Women in Pizza 🌐 Website: womeninpizza.com 📸 Instagram: @womeninpizza 📧 Email: [email protected]🙏🏼 Support The Pizza Story Podcast & A Story About PizzaIf you enjoyed this episode, please subscribe, hit the Like button, and share it with a fellow pizza lover!Website: https://www.astoryaboutpizza.com/ Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #culinaryjourney #italian #podcast

Hey guys, welcome back to the Pizza Story Podcast! They say every great pizza has a story, but rarely does that story involve a transformation into a bagel shop at sunrise.Today, I am sitting down with the incredible Marisol Doyle, the heart and soul behind Leña Pizza & Bagels in Cleveland, Mississippi. Marisol has managed to capture the attention of the global culinary world, earning a spot on the prestigious 50 Top Pizza list and receiving glowing reviews from the New York Times—all from a small town in the Mississippi Delta ☀️.What makes Marisol’s story so inspiring is that she isn't a classically trained chef. After 20 years of working "front-of-house," she decided to take a leap of faith, travel to Naples, Italy, and learn the art of wood-fired pizza from the masters. Now, she’s bringing that authentic Neapolitan tradition (and some world-class bagels!) to her community 🥯.We talk about the "growing pains" of opening a restaurant, the magic of Italian family traditions, and how a chance encounter with a "kitchen angel" saved her opening week 🇮🇹.Episode Highlights✅ The Leap to Naples: How a one-week intensive course in Italy with Maestro Fabio Cristiano gave Marisol the confidence to go from restaurant manager to pizzaiola.✅ The "Kitchen Angel": The stress of being weeks away from opening with no one to work the oven, and the incredible story of the local cook who walked through the door at just the right moment.✅ A Tale of Two Doughs: Why Leña transforms into a New York-style bagel shop on Saturday mornings and the secret behind their 5-ingredient traditional recipe.✅ Mississippi’s Best Kept Secret: What it’s like to be recognized by the New York Times and 50 Top Pizza while operating in a small Delta town.✅ The Art of the Special: How Marisol uses social media to keep her community excited, including the "Truffle Ricotta Mushroom" pizza that was so popular it earned a permanent spot on the menu.✅ The Meaning of Leña: Why they chose a name that pays homage to the firewood that fuels their oven and their commitment to the hardest (but most rewarding) style of pizza making.✅ A Family Affair: The collaboration between Marisol and her husband Rory, whose professional photography skills make their pizzas look like true works of art.🍕 If you are ever in Mississippi, this is a MUST-STOP destination. In the meantime, follow their journey and see their beautiful creations here:Instagram: @lenapizzaandbagelsFacebook: https://www.facebook.com/LenaPizzaBagels/ Website: https://lenapizzabagels.com/ If you enjoyed this episode, please Subscribe, hit the Like button, and ring the bell so you never miss a story behind the slices 👱🏼‍♀️.🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/ Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #podcast #pizzalovers 

Have you ever wondered what makes a pizza go from "good" to "legendary"? In this episode of the Pizza Story Podcast, we’re heading to Reno, Nevada, to sit down with Ian Madan, the founder and heart behind South Creek Pizza Co. For over 13 years, South Creek has been a sanctuary for those who crave the perfect "leopard-spotted" charred crust and the authentic taste of Italy in the high desert. But the journey to becoming a Reno staple started long before the first oven was lit on Foothill Road.Ian’s story is unique—he didn't just stumble into the kitchen; he was born into the industry. In this deep dive, Ian shares the fascinating history of his family’s business in New Jersey, which manufactured the very dough-proofing bins used by Domino’s worldwide. Imagine a childhood where world-class pizza chefs were regular guests at family bluegrass jams, bringing their own dough to compete in "pizza contests" on the backyard wood-fired oven. That is the pedigree of South Creek.We get into the technical (and delicious) details of what sets South Creek apart. For Ian, there is no compromise on quality. We talk about:👨🏻‍🍳 The Flour: Why imported "00" flour from Italy is the only way to achieve that light, airy, and digestible crust.🧀 The Cheese: The labor-intensive process of making fresh mozzarella in-house from curd every single day.🍅 The Sauce: The specific selection of DeNapoli tomatoes that provide the perfect balance of sweetness and acidity.If you think South Creek is just about the pies, think again. Ian talks us through the menu items that have gained a cult following of their own, including his personal favorite: Hoisin Sriracha Ribs, dry-roasted for six hours and finished in the wood-fired oven for a caramelized glaze you won't find anywhere else.Episode Highlights✅ The Bluegrass Pizza Jams: Growing up in New Jersey surrounded by "pizza royalty" and how it shaped Ian's palate.✅ The Squaw Valley Pivot: How a move to Tahoe to be a "ski bum" caretaker eventually led back to a career in the kitchen.✅ Campo University: Ian’s experience "cutting his teeth" at one of Reno's highest-volume restaurants and learning to handle 600 covers a day.✅ The Cease and Desist: The original name of the pizzeria and why a legal hurdle turned out to be a blessing in disguise.✅ The Legend of the "Frankie P": The touching story behind their best-selling pizza (Olive oil, garlic, soppressata, sausage, and a signature hot honey drizzle).✅ The Art of Balance: Why Ian believes a great pizza should never be too salty or too sweet, but a perfectly balanced bite.✅ Wood-Fired Desserts: A look at the Nutella and pear dessert "pita" that has become the ultimate way to end a meal at South Creek.✅ Family Business Dynamics: The reality of building a dream alongside your parents and transitioning into a leader for a modern crew.✅ The COVID Pivot: How "Pizza Kits" saved the business and changed the way Reno locals enjoy South Creek at home.Connect with South Creek Pizza Co.If you find yourself in Reno, a visit to South Creek is a non-negotiable for any true pizza lover. 📍 Location: 45 Foothill Rd, Reno, NV🌐 Website: https://www.southcreekpizza.com/ 📸 Instagram: @southcreekpizzaco Check out A Story About Pizza 🍕Website: https://www.astoryaboutpizza.com/ Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #SouthCreekPizza #PizzaStory #RenoEats #WoodFiredPizza #ArtisanPizza #PizzaLover #RenoFood #HotHoneyPizza #NapoliPizza

There are people who make pizza, and then there are people who live it. In this episode, we are joined by the incredible Sarah Correa, the visionary co-founder of Fired Pizza in Stockton, CA.Sarah isn't just a business owner; she’s a master of brand-building and a pioneer of the "hard way." Alongside her husband Daniel, she has transformed a "fake it till you make it" mobile oven dream into a Central Valley institution that thrives on authenticity, grit, and world-class Neapolitan craft.This isn’t your typical success story. It’s a raw, beautiful look at how Sarah embraced the struggle—from chopping their own oak wood to launching a brick-and-mortar during the peak of burnout—to create a space that Stockton didn't even know it was missing. Sarah’s honesty about the "romance" of working with a spouse and her genius, "rebel-style" marketing tactics make this one of our most inspiring interviews yet.Episode Highlights 🎙️:✅ The Stockton Pioneer: Erica introduces Sarah and the fascinating origin story of Fired Pizza.✅ The "Absolutely Not" Moment: Sarah shares her hilarious initial reaction to Daniel’s dream of owning a restaurant.✅ From Salt Lake to Stockton: The journey of buying a used Mugnaini oven and learning to tow, light, and stretch dough on the fly.✅ The COVID Catalyst: How the 2020 lockdown strengthened their community bonds and established their brand identity.✅ Going All In: Choosing between a dream corporate job and a metal warehouse—and why they put every penny they had into the restaurant.✅ Pizza as the "Baby" of the Marriage: A candid look at the trials and triumphs of running a high-stakes business with your spouse.✅ The Atlas Rebrand: The beautiful and accidental way Sarah’s "secret baby name" became the face of the brand.✅ Pizza the Hard Way: Why they choose to chop their own wood and why Neapolitan is the "little black dress" of the pizza world.✅ Scaling the Fire: The incredible logistics of cooking 1,200 wood-fired pizzas in a single day for Silicon Valley giants.✅ The Monthly Rotating Menu: The marketing genius of seasonal ingredients and the "hardest way" to keep customers coming back.✅ The Pesto Potato Debate: Sarah reveals her favorite (and most controversial) pizza on the menu.✅ The "Least Favorite Pizza" Billboard: The epic story of how Sarah turned a media snub into a viral, "punk rock" marketing win.✅  Authenticity Over Algorithms: Sarah’s take on the "clicky" pizza scene and why a line out the door matters more than Instagram followers.Connect with Fired Pizza:📍 Visit them: Stockton, California📸 Instagram: @fired_pizza🎙Like, follow, and subscribe to The Pizza Story Podcast meet the people behind your favorite pizzeria as Erica D’Arcangelo interviews some of the most gifted and talented people in pizza 👱🏼‍♀️.🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #podcast #pizzalovers 

What happens when a chemical engineer with Sicilian roots turns his meticulous attention to the world of pizza 🍕? You get Jim Mumford, a man who doesn't just cook—he experiments, tells stories, and builds community one slice at a time. In this episode of The Pizza Story Podcast, I’m sitting down with the PizzaPedia author, @insidehook  writer, and I Need Pizza Cub Podcast Host Jim Mumford. Jim takes us on a journey from his grandmother’s Sicilian kitchen to the 517 test pizzas he made to perfect his latest book. Plus his new and upcoming projects 🙌🏽.Jim Mumford is a prolific voice in the culinary world, known for his approachable style and deep-dive research. You can find him online at @jimcooksfoodgood.Episode Highlights 🎙️:✅ Jim Cooks Food Good (The Collection): His debut book, featuring the top 50 recipes he served his own family over a decade of home cooking. It’s "real food" at its finest.✅ The "Pizza Pedia" Journey: How a snowstorm-induced road trip through the "Pizza Belt" changed Jim’s life forever. This is Jim’s definitive guide to the world of pizza. It features over 100 recipes ranging from regional classics to wild innovations. It’s designed to be accessible for everyone, whether you're using a professional outdoor oven or a standard kitchen range.✅ The Invention of a Style: Learn about the "Kalamazoo Style" pizza—a mashup of Detroit and Chicago influences that Jim accidentally turned into a regional sensation.✅Hosting with Heart: Why Jim believes the best pizzas are served eight seconds after the photo is taken, shared with family and "pizza taste testers” - his daughters.✅ I Need Pizza Podcast / The Pizza Round Table: Jim co-hosts this weekly podcast alongside Michael Fox, Will Dumas, and Anna Kruse. They discuss the latest pizza news, interview industry legends, and celebrate the people behind the dough.✅ Freelance Work: Jim is a regular contributor to Inside Hook, where he uses his engineering background to debunk food myths (like whether New York water actually makes the dough better).✅ The Future of Pizza: Why regional styles are exploding and why making pizza at home is here to stay.Whether you're a seasoned pizzaiolo or just someone who loves a good tavern-style cracker crust, Jim’s insights on the culture and chemistry of pizza are not to be missed!🎙Like, follow, and subscribe to The Pizza Story Podcast meet the people behind your favorite pizzeria as Erica D’Arcangelo interviews some of the most gifted and talented people in pizza 👱🏼‍♀️.🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

Welcome to an inspiring episode of The Pizza Story Podcast! Today, we’re diving deep into the history and passion behind 399 Pizza, a family business that has grown into a local legend with five popular locations across the San Gabriel Valley area of California.Our guest is Angel Solis, who didn't just join the pizza business—he was born into it! Angel shares what it was like growing up in the pizzeria since his parents purchased the very first location in West Covina back in 1993, when he was just six years old. For Angel, pizza isn't a job; it's a way of life, a family legacy, and a source of deep connection with his community.Inside the Story: Building a Pizza EmpireAngel walks us through the highs and lows of building a multi-location business. He reveals the crucial lessons they learned the hard way—from mastering the tricky deck ovens (and getting the requisite burn marks!) to adapting their approach for each new city. The journey from a single mom-and-pop shop to five successful pizzerias is a testament to the family's resilience and commitment to quality.🎧 Episode Highlights ✅ The Price That Built an Empire: Hear the incredible, almost unbelievable story behind the name "399 Pizza," which dates back to a time when a large cheese pizza really sold for that price!✅ The COVID-19 Survival Story: Angel shares the intense experience of operating five locations during the pandemic shutdown. It was a true test of grit, forcing them to adapt and ultimately making the business stronger.✅ A Masterclass in Customer Love: Discover how Angel and his family treat their regulars like family. He shares how he knows what his customers want before they even walk through the door, embodying the dedication to service that his father taught him.✅ The Menu: Must-Try Pies That Go Beyond Pepperoni: While their traditional pizza is top-notch (Angel explains why he always judges a pizzeria by its cheese pie), 399 Pizza is known for its inventive, flavorful specials that keep customers coming back. Get hungry as Angel describes their most popular creations:✅ The Famous Pastrami Pizza: A true showstopper featuring a light mustard base, mozzarella, juicy pastrami, and a drizzle of mustard and pickles after it comes out of the oven. This is their undisputed number one seller!✅ South of the Border Flavor: The unique and delicious Mexican Pizza, made with refried beans, chorizo, jalapeños, and onions.✅ Creamy and Spicy: The addictive Jalapeño Popper Pizza, topped with cream cheese, bacon, and breadcrumbs.Follow 399 Pizza Glendora on Instagram @399pizza_Glendora or visit their website www.399pizzaglendora.com This is more than just a business interview; it's a celebration of the community spirit, tough lessons, and enduring family bond that only the pizza world can create. If you've ever dreamt of owning a pizzeria or just appreciate a damn good slice, tune in!🎙Like, follow, and subscribe to The Pizza Story Podcast to watch Erica D’Arcangelo interview some of the most awesome and talented people in the pizza industry 👱🏼‍♀️.🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

What happens when a random birthday gift changes your life?Hey, Pizza Fans! Welcome back to another episode of the Pizza Story Podcast! I had an absolutely incredible chat with the one and only Scott Deley from Scott's Pizza Project—and trust me, this is one journey you need to hear!Scott is the master behind those perfectly round, symmetrically topped, absolutely stunning pizzas you see all over Instagram. But here's the kicker: he only started making pizza five years ago during the COVID lockdown! His story is the ultimate inspiration for anyone who just bought their first pizza oven (or is thinking about it!).We dive deep into how he unexpectedly became a master pizzaiolo, a celebrated UK Pizza Champion, and the author of The Ooni Pizza Project book. Whether you're a devoted follower of his work or just a pizza enthusiast looking for some incredible tips, you are going to love this conversation!Believe it or not, Scott never asked for a pizza oven. His whole journey started when a surprise Ooni oven showed up in his living room in 2020! Find out how that unexpected gift ignited a passion he didn't know he had and became his perfect escape from the stress of lockdown. Hear about his very first bake—a simple Margherita—that was so good he immediately canceled all future pizza takeout orders!Episode Highlights✅ It wasn't all perfect, folks! Scott shared a hilarious, high-stress moment where he tried to get too fancy with his dough hydration, leading to a sticky, tearing, non-symmetrical disaster.✅ Scott's #1 Advice: He shares the golden rule he learned the hard way: don't let the "online pizza gods" dictate your process. Learn to work with the dough at a pace that's comfortable for you.✅ Scott breaks down his current pizza routine, from why he moved past sourdough to his current favorite dough: a long, 2-to-3-day cold ferment that results in an incredibly relaxed dough that stretches like a dream.✅ Beyond Neapolitan: Find out which pizza styles he's obsessing over now, including massive New York pies (inspired by his pizza trips to the US!) and rich, thick Sicilian slices.✅ Family Favorites: You'll want to know what his family eats! His daughter's favorite pizza is a great contrast to Scott's own preference for simple, classic pies!✅ Scott talks about the intense, high-pressure experience of competing in the UK's Best Amateur Pizza Maker live cook-off.✅ Hear what it was like to make the perfect Margherita and a creative "Dough Stopper" while judges were watching his every move! A truly inspiring story for any competitive baker!📖 The Book You Need: The Ooni Pizza ProjectScott shares the wild story of being contacted by a US publisher to write an unofficial guide to mastering the Ooni oven. He describes his book as the ultimate resource for any home pizza maker, packed with tips on accessories, oven use, and all his favorite recipes—from Detroit to New York styles!Get the Book: Search for The Ooni Pizza Project on Amazon or find links on his website: scottspizzaproject.com🔗 Follow @scottspizzaproject🎙Like, follow, and subscribe to The Pizza Story Podcast to watch Erica D’Arcangelo interview some of the most awesome and talented people in the pizza industry 👱🏼‍♀️.🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

Welcome back to a new episode of The Pizza Story Podcast! This week, we're taking you to East Tennessee to meet the brilliant minds (and hands!) behind some truly incredible pizza: Jake and Holly Johnson of Patriot Wood Fired Pizza 🍕! If you love pizza made with passion, quality, and a touch of history, you are in for a treat. Jake and Holly share their wild journey from Florida to Jefferson City, Tennessee, and how a risky idea—putting a brick oven on the back of a trailer—turned into a thriving, community-favorite restaurant.🎧 Episode Highlights: ✅ The Food Truck Grind: Discover the challenges of operating a wood-fired oven in a tiny, high-heat food truck—a demanding path that ultimately perfected their craft.✅ A Historic Home: Learn how they found their permanent location in a beautifully historic building that used to be the old fire station!✅ Flavor-First Focus: Jake and Holly are obsessed with quality. They reveal how they make fresh mozzarella every morning and source special ingredients, including award-winning olive oil from the only olive farm east of the Mississippi!✅ The Menu Magic: Get ready for some major food envy! They walk us through their rotating menu of innovative, feature pizzas inspired by your favorite foods—like the Thanksgiving Sandwich Pizza, the French Dip Pizza, and customer obsessions like The Big Dill pizza and their amazing Lolita pie.✅ Beyond the Pie: Don't skip their brick-oven specialties, especially the Wood-Fired Chicken Wings (a massive seller) and the incredible, must-try dessert: the Cookie Skillet with ice cream and hot honey!This episode is a testament to the fact that passion, quality ingredients, and a good story make the best kind of food. Jake and Holly’s journey is truly inspiring, and their pizza looks absolutely phenomenal 💫!The Must-Hear Moments for Foodies!✔️ How Jake convinced Holly to ditch the corporate life and launch a spontaneous wood-fired pizza business in East Tennessee.✔️ The surprising menu item that exploded in popularity and is now one of their biggest sellers: brick-oven chicken wings!✔️ The extreme challenges of the food truck life—including generator issues and the time Jake had to be treated in an ambulance due to the oven heat!✔️ Focusing on flavor: How they elevated their game in the restaurant, starting with making fresh, high-quality mozzarella every day.✔️ Dessert Alert! The mouthwatering details of their famous Double Chocolate Salted Caramel Cookie Skillet finished with olive oil and hot honey.✔️ Deep dive into the most unique pizzas on their rotating menu, including sandwich-inspired pies and the famous Big Dill pizza.✔️ The secret to their incredible flavor: Using high-quality ingredients like Bianco DiNapoli tomatoes and rare olive oil from Georgia.✔️ The reality of running a high-pressure business with your spouse, and how pizza brought their family closer.✔️ Hearing about the overwhelming demand that forces them to turn off their phones on Friday nights—a sure sign of truly great food!🔗 Follow @patriotwoodfiredpizza and stop by and see them in Jefferson City, Tennessee 🎸🎙Like, follow, and subscribe to The Pizza Story Podcast to watch Erica D’Arcangelo interview the people behind your favorite pizza 👱🏼‍♀️.🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

I’m so excited about our guest for our 42nd episode of the Pizza Story Podcast. The incredibly talented Chef Juan Robles, from Triple Beam Pizza. Juan's story is one for the books—a journey that takes him from the intensity of fine dining and big-name corporate roles to becoming the Corporate Chef overseeing the growth and culinary development of a multi-unit pizza empire right here in Los Angeles.Juan shares his incredible 24-year culinary career—the last 16 of which have been dedicated to pizza. We talk about the beautiful romance of wood-fired Neapolitan pizza and the demanding logistics of overseeing a huge pizza across multiple locations 🍕.This isn't just about making great pizza; it’s about building a great community. Juan discusses how they manage a challenging, high-hydration dough (currently 94.5%!) and reveals his unique seasonal menu curation process that involves listening to the customer base and bringing back crowd favorites!Perhaps the most inspiring part of the conversation is Juan's recent dive into the world of pizza competition (and how he's already winning big!) and his dedication to using his platform to give back to the community, proving that pizza is about purpose, not just profit.If you’re a pizza lover, you’ll get a behind-the-scenes look at the dedication, love, and complex logistics that go into making some of L.A.'s most beloved pies.🔥 Episode Highlights✅ Hear Juan's 24-year culinary journey, including his move into pizza management and eventual corporate chef role at Triple Beam.✅ Discover how Triple Beam handles a fiercely loyal customer base that demands their favorites stay on the menu.✅ Learn how Juan works with farmers and purveyors to source the best seasonal ingredients for the pizzas, like his favorite heirloom tomato pie.✅ Juan reveals his personal favorite style of pizza (Neo-Napolitano from a wood-fired oven) and why that style holds a special place in his heart.✅ A powerful reminder of the industry's heart, detailing Juan's involvement with the LA Pizza Alliance to serve communities during the wildfires and using his platform for charitable work.✅ Find out which pizza legends, like Gabriele Bonci and Tony Gemignani, inspire Juan's work.🔗 Follow @chef_juanrobles and @triplebeampizza for some of the best pizza on the West Coast 🌊 🎙Like, follow, and subscribe to The Pizza Story Podcast to watch Erica D’Arcangelo interview some of the most awesome and talented people in the pizza industry 👱🏼‍♀️.🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/#pizza #chefjuanrobles #capizza #callypizza 

Hey guys, welcome back to another episode of the Pizza Story Podcast! This week, I'm talking to Garrett Klein from Vincenzo's of Levittown, and his story is unlike anything I've heard! He traded a career as a mental health clinician for the kitchen, and the result is a truly special, family-first pizzeria built on community, passion, and, of course, incredible New York-style pizza 🍕!You'll hear Garrett explain his wild path. After getting a degree in psychology and working for six years helping adults with complex mental health needs, he realized he was getting burnt out by high-stress, uncontrollable situations. He never stopped working in pizzerias on the side, though, and eventually discovered where his true calling was. The immediate gratification and manageable stress of the kitchen—compared to the serious issues he was dealing with before—led him to open Vincenzo's Pizzeria eight years ago right in his hometown of Levittown, New York ♥️!🎙 Episode Highlights: ✅ Garrett's dream of business ownership was inspired by his father and grandfather who both owned businesses when he was growing up.✅ This is a true family affair! Garrett and his fiancée run the show. She handles the orchestrating, finance, and everything behind the scenes, while he's up front making the pies and talking to customers. They couldn't do it without family support, including his long-time friend who helps keep the kitchen running smoothly.✅ The Art of the Pie: You'll hear about how Garrett learned to make pizza through pure osmosis, watching his first boss make every pie—and how he finally found his own "touch," ensuring every crust is perfect.✅ While they stick to a traditional New York thin crust, they love to get creative! We talk about amazing creations like the Tie-Dye Pie (a mix of Grandma sauce, pesto, and vodka sauce) and the fantastic Holy Matrimony Pie made with Holy Hot Honey! If you love spicy sweetness, you need to check this out!Vincenzo's isn't just a place to eat—it's the heart of the first suburb in America! Because Garrett grew up in Levittown, he's fully dedicated to giving back whether he’s sponsoring local sports teams or hosting regular fundraisers. This episode is a must-listen for anyone who loves supporting a local, family-owned and operated pizzeria.🔗 Follow @vincenzosoflevittown -  if you’re ever in the Long Island area, stop by and try their amazing pizza 🎙Like, follow, and subscribe to The Pizza Story Podcast to watch Erica D’Arcangelo interview some of the most awesome and talented people in the pizza industry 👱🏼‍♀️.🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0#pizza #vinzenzospizza #longisland #nypizza 

On our 40th episode of the Pizza Story podcast, we sit down with Will Fagg, the passionate owner of Tiny Brick Oven Pizza 🍕. Will shares his journey from growing up in a military family to becoming a self-proclaimed pizza nerd. Discover how his Southern hospitality roots and love for food led him to build his own pizza oven and eventually open a pizzeria that has become a community staple.One of the highlights of this episode is the heartwarming story of how Dave Portnoy's unexpected visit and review helped keep Tiny Brick Oven in business ♥️. Will recounts the serendipitous moment when Portnoy, known for his influential pizza reviews, walked into his pizzeria just days before it was set to close. The encounter not only brought a much-needed boost to the business but also validated the hard work and dedication Will and his team have poured into their craft. Thank you @OneBitePizzaReviews🎙Episode Highlights:✅ Discover Will's background, growing up in a military family, and how Southern hospitality shaped his love for food.✅ Learn how Will transitioned from hosting backyard barbecues to becoming a pizza enthusiast, leading to the creation of his own pizza oven.✅ Explore the journey from making pizzas for Airbnb guests to establishing a community-focused pizzeria.✅ Hear the thrilling story of how Dave Portnoy's unexpected review helped save Tiny Brick Oven from closing.✅ Understand the impact of the "Pay It Forward" program, offering free pizza to those in need.✅ Discover how the menu evolved to focus on New York-style pizza following Portnoy's review.✅ Delve into the struggles faced during the pandemic and the determination to keep the business alive.✅ Learn about Will's plans to launch his innovative pizza oven on Kickstarter and expand the reach of Tiny Brick Oven.✅ Celebrate the support and love from the local community that has been integral to Tiny Brick Oven's success.✅ Reflect on the importance of passion, perseverance, and community in building a successful business.Join us for an inspiring conversation that celebrates resilience, community, and the love of pizza. Don't miss out on this incredible story of passion and perseverance 🙌🏽!🔗 Follow tbofedhill -  if you’re ever in the Baltimore area, stop by and try their amazing pizza 🎙Like, follow, and subscribe to The Pizza Story Podcast to watch Erica D’Arcangelo interview some of the most awesome and talented people in the pizza industry 👱🏼‍♀️.🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0#pizza #tinybrickoven #baltimore #onebitepizzareviews

Welcome back to The Pizza Story Podcast! In this episode, host Erica D'Arcangelo sits down with Tim Kenrick, the passionate owner behind High Street Pizza and Pour House in Portsmouth, Virginia 🍕.Tim shares his incredible journey—from his very first kitchen job in a small Italian restaurant to running a booming dual-concept establishment with his wife. Hear how a spontaneous lasagna-selling venture during the COVID-19 lockdown reignited his confidence and led him to discover a game-changing niche: Detroit-style pizza in Hampton Roads.Discover how Tim’s background in fine dining and wine, combined with his wife’s sommelier expertise, shapes the unique and dynamic offerings at both High Street Pizza and Pour House 🍻🍷. Get ready for a story filled with kitchen hustle, community love, and the magic of a constantly evolving menu!🎙Episode Highlights✅ How Tim first got "bit by the pizza bug" working at a small Italian place up the street from where he grew up.✅ The incredible story of how Tim started selling lasagnas out of his condo during lockdown, making over a thousand dollars a week! 🤯✅ The moment of panic before opening, and the fateful decision to switch to Detroit-style pizza after seeing a photo on Instagram.✅ High Street Pizza's initial sell-out success and realizing they had stumbled upon an untapped niche in Hampton Roads.✅ The ever-changing menu and specials—from a burger-inspired "In-N-Out" pizza to a fan-favorite, band-inspired "Lawn Boy" pizza. 🎶✅ The synergy between High Street Pizza and Pour House, and how his wife (a Level 2 Sommelier) curates their amazing beer and wine program.✅ What Tim is eating today: A massive Ribeye Sandwich on homemade focaccia, dubbed the "2001 Beef Odyssey."✅ Discussing the supportive and inspiring pizza community and the joy of being "invited to a pizza party every single day."✅ The magic of their Old Town Portsmouth location, cooking for neighbors, and living a long-time dream.🔗 Follow @highstreetpizza and check out their amazing pop-up specials along with their incredible standing menu. Find them on Facebook at High Street Pizza 🎙Like, follow, and subscribe to The Pizza Story Podcast to watch Erica D’Arcangelo interview some of the most amazing people in the pizza industry 👱🏼‍♀️.🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0#pizza #portsmouthva #portsmouthpizza #podcast 

New episode out now 🎇!!! Discovering the sweet and spicy world of holy hot honey 🌶🍯. Join us in this flavorful episode of the Pizza Story Podcast as we dive into the world of Holy Hot Honey with its founder, Matthew Zeiss, all the way from Sweden. From his diverse career journey to the creation of a unique hot honey that’s taking the culinary world by storm, Matthew shares his passion for combining sweet and spicy flavors. Discover how his New York roots and love for pizza inspired a product that’s perfect for everything from kebab pizza to wings 🍕.Holy Hot Honey is not just another condiment; it's a culinary experience, and I’m here for it. What I love about Holy Hot Honey is that it’s savory - think honey and @franksredhot get married and make a little hot honey baby 🔥.🎧 Episode Highlights✅ Matthew's journey from music to the food industry. ✅ The inspiration behind Holy Hot Honey and its unique flavor profile. ✅ Challenges and triumphs in launching a new product across continents. ✅The welcoming nature of the pizza community and its impact on Matthew's journey. ✅ Future plans for Holy Hot Honey and its potential in the market.Don't forget to like, comment, and subscribe for more delicious content!🔗 Follow @holyhothoneybrand on Instagram because honestly, who doesn’t like pizza with hot honey on it!Don't forget to like, comment, and subscribe for more delicious insights and stories from the world of pizza 🍕!🎙Like, follow, and subscribe to The Pizza Story Podcast with author Erica D’Arcangelo for amazing pizza content 👱🏼‍♀️. 🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0#pizza #hothoney #podcast

This week, host Erica D'Arcangelo connects with Laine from the wildly popular Instagram page, @pittsburghpizza, for a deep dive into the Steel City's rich and delicious pizza scene 🖤💛. Laine, who shares Erica's background in digital marketing, + love for pizza discusses how her passion for a good slice turned into a thriving community of followers.They explore why Pittsburgh is a genuine "pizza city"—from its unique Pittsburgh-style pies to its abundance of authentic New York-style and charming, legacy "hole-in-the-wall" shops and a dual favorite @a_slice_of_new_york_pizza 🙌🏽Laine shares her all-time favorite spots, including @badamospizza and @mamma-lucias-pizzeria and offers essential advice for anyone planning a pizza tour of the city 🍕.The conversation also tackles the complex issue of pizza rankings and negative online reviews. Laine and Erica offer strong takes on why this trend can be harmful to hardworking, family-owned pizzerias and advocate for a more supportive, community-focused approach to food reviews. Tune in for marketing insights, hometown nostalgia, and a list of absolute must-try pizza joints!🎧 Episode Highlights✅ Pittsburgh's Pizza Landscape: Discover why Pittsburgh is a "pizza city" with amazing variety, from thick, cheesy Pittsburgh-style to authentic Neapolitan and New York-style pies.✅ Laine's Top Picks: Laine reveals her personal favorites, including the incredible Badamo's Pizza, the nostalgic Mama Lucia's, and the unique Sir Pizza.✅ The Marketing Beast: A shared discussion on the challenges and best practices for small business pizzeria owners trying to manage social media and marketing while focusing on their craft.✅ The Problem with Pizza Rankings: A compelling debate on why assigning numerical scores to pizza can be detrimental to small business owners and why positive support is always the best approach.✅ Must-Hit Spots: Essential recommendations for any visitor to Pittsburgh, including the best shops in the Strip District and the famous legacy pizza joints.✅ Passion over Profit: Laine shares how she keeps @PittsburghPizza a fun, community-focused hobby rather than pursuing the often tricky "influencer route."🔗 Follow Laine @pittsburghpizza on Instagram - whether you’re from The Burgh, visiting or just love to see awesome pizza.Don't forget to like, comment, and subscribe for more delicious insights and stories from the world of pizza 🍕!🎙Like, follow, and subscribe to The Pizza Story Podcast with author Erica D’Arcangelo for amazing pizza content 👱🏼‍♀️. 🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0#pizza #pittsburgh #pittsburghpa 

Welcome the newest episode of the Pizza Story Podcast! Join host Erica D'Arcangelo as she travels to Austin, Texas into the world of artisanal pizza with Darius Aram, the visionary behind Slice Street Pizza 🍕. This episode explore Darius’s pizza story from his traditional pizza menu with both New York and Detroit style pizzas along with his rotating menu of unique pizza creations 💫.At the heart of all of it are the elements that make every family-owned pizzeria special - hard work, creativity and love of the craft ♥️.Episode Highlights 👀:✅ Discover how Darius transitioned from a career in mortgage brokering to becoming a celebrated pizzeria owner. His story is one of passion, perseverance, and a love for authentic, high-quality pizza. ✅ Learn about the meticulous process of creating New York and Detroit style pizzas. ✅ Darius shares insights into sourcing the finest ingredients, including non-GMO flour and real extra virgin olive oil, to ensure every slice is a masterpiece. ✅ Relive the cherished family pizza nights that inspired Darius's culinary journey. From childhood memories of pizza and movie nights to the influence of his grandfather's food legacy, family plays a central role in his story. ✅ Experience the bold and creative monthly specials that set Slice Street Pizza apart. Darius's creations push the boundaries of traditional pizza flavors. ✅ Uncover the supportive and collaborative nature of the pizza industry. ✅ Darius shares how camaraderie and shared learning among pizzeria owners fuel creativity and growth. ✅ Hear about the challenges and triumphs of running a pizzeria, including the impact on family life. Darius candidly discusses the sacrifices and rewards of pursuing his passion and the joy of involving his children in the pizza-making process.🔗 Follow Slice Street Pizza on Instagram @slicestreetpizza and explore their website at slicestreetpizza.com. If you find yourself near Dripping Springs, Texas, be sure to visit and experience the vibrant atmosphere and unique flavors firsthand.Don't forget to like, comment, and subscribe for more delicious insights and stories from the world of pizza 🍕!🎙Like, follow, and subscribe to The Pizza Story Podcast with author Erica D’Arcangelo for amazing pizza content ♥️. 🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0#pizza #slicestreetpizza #austin #austinfoodscene 

In this episode, we sit down with Jeff Giganti, the dynamic force behind @nextlevelbrandstampa 💫, at his stunning modern Italian restaurant, Forbici! Jeff takes us on a candid journey, starting with his "beautiful disaster" of a first pizzeria, to building a 30-year career that has served over 30 million customers 🙌🏽.Jeff opens up about the grit, learning, and stick-to-itiveness that turned early setbacks into a massive, successful restaurant enterprise. He shares the behind-the-scenes lessons he learned after his first venture failed, from digging into the accounting basement to understand "prime cost" to the pivotal moment he decided to launch Forbici and Next Level Brands.🇮🇹 Discover the heart and soul that fuels Jeff's business—inspired by his family's Italian heritage and the idea that "every friend was once a stranger." Learn about the company's incredible growth vehicle, Forbici, with plans to expand across the US, and the critical role company culture plays in their success. Plus, you’ll get his personal pizza order recommendation 🍕!Episode Highlights:✅ The "Beautiful Disaster": Jeff recounts his start in the pizza world with his college venture, which ultimately bit him with the restaurant bug and set his life's trajectory.✅ Learning the Business from the Ground Up: While pursuing acting in New York, Jeff worked for free in a restaurant's accounting basement to master the financials, learning about "prime cost" and what it takes to be a successful restaurant owner.✅ The Birth of Next Level Brands: After building and exiting a group that opened 25 restaurants, Jeff launched Next Level Brands and opened Forbici Modern Italian as a way to prove he could build a successful concept entirely on his own.✅ Heart and Soul Hospitality: The unofficial motto for Forbici is "Every friend was once a stranger," reflecting Jeff's goal to create a welcoming, communal, and truly authentic dining experience inspired by his Italian-American family.✅ The Power of Failure: Jeff attributes his long-term success more to overcoming failure and learning what not to do than to getting things right the first time. He emphasizes being gritty, nimble, and always falling forward.✅ The $700 Phone Call: A hilarious and unforgettable story about how Jeff and his partner had to learn their original pizza recipe via a lengthy, expensive international phone call to his partner's deported father, just 10 days before opening.✅ Future Growth: Next Level Brands plans to expand Forbici from Tampa to St. Pete, Sarasota, and beyond, with a goal of building 20 to 40 locations across the continental U.S.✅ Jeff's Go-To Pizza: You'll find out his personal favorite order at Forbici—a specific round pie with light cheese and a side of hot honey.🥃 @solento_tequila Shoutout A huge thank you and shout out to our wonderful friends, Todd and Megan DiCiurcio, and Solento Tequila! Solento is more than just a great tequila; it’s a passion project with deep roots in the surf and lifestyle community 🏄🏻‍♀️🏄🏻. 🔗 Connect with @eatforbici and @jeff_giganteInstagram: https://www.instagram.com/eatforbici/ 🎙Like, follow, and subscribe to The Pizza Story Podcast with author Erica D’Arcangelo for amazing pizza content ♥️. 🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0#pizza #podcast #tampa #forbici #tampabay

Join Erica in the studio for the next episode of the Pizza Story Podcast, where she sits down with author Michelle Johnston from the A Writer in Italy Podcast 🇮🇹. This episode is a delightful exploration of Michelle's unique journey as a writer deeply connected to Italy, a country she fell in love with. Her story is one of passion, creativity, and a quest that led her to embrace the Italian way of life, culminating in her travel memoir, "In the Shadow of a Cypress," and her podcast 📖.In this episode, we delve into the art of writing in Italy, where inspiration flows as freely as the wine. Michelle shares her experiences of writing amidst the stunning landscapes and vibrant culture of Italy, offering insights into how the country's rich history and artistic heritage have influenced her work 🖋. We also explore the essence of Italian culture, from the simplicity and quality of its food to the warmth and hospitality of its people ♥️.Pizza, a symbol of Italian culinary tradition, takes center stage as Michelle recounts her favorite pizza experiences in Italy, from the classic Margherita in Naples to hidden gems in lesser-known towns. Her stories paint a vivid picture of the Italian dining experience, where every meal is a celebration of life 🍕.Episode Highlights:✅ Michelle's early fascination with the Mediterranean and her transformative first trip to Italy. ✅ The creation and inspiration behind her travel memoir, "In the Shadow of a Cypress." ✅ A deep dive into Italian culture, food, and the art of pizza. ✅ Michelle's favorite Italian destinations, including the enchanting cities of Rome, Padova, and Orvieto. ✅ Future projects and creative endeavors, including a potential platform for mentoring creatives and upcoming retreats in Italy.Join us for a heartfelt conversation filled with personal stories, cultural insights, and a shared love for Italy. Whether you're a writer, a traveler, or simply an admirer of Italian culture, and of course, pizza, this episode promises to inspire and entertain.🔗 Connect with @awriterinitalyInstagram: https://www.instagram.com/awriterinitaly/ Website: https://msha.ke/awriterinitaly 🎙Like, follow, and subscribe to The Pizza Story Podcast with author Erica D’Arcangelo for amazing pizza content ♥️. 🇮🇹 A Story About PizzaWebsite: https://www.astoryaboutpizza.com/Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizzaA Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0#italy #podcast #writingjourney #italianculture #pizzastory