Pizza Story Podcast

Growing up in the Bronx and Yonkers, Chef Joe Youkhan didn’t just enter the restaurant industry. He was born into it. From folding boxes and standing on milk crates to earning his stripes opening tomato cans, his foundation was built on old-school New York pizzerias 🍕. But touching the dough? That took nearly a decade of earned trust.In this episode of The Pizza Story Podcast, I sit down with triple-threat TV champion Chef Joe Youkhan (Food Network's Chopped, Cooking Channel's Fire Masters, and Hulu's Best in Dough). We talk about his pivot from classic New York slice shops to high-end fine dining at the Ritz-Carlton, navigating the 2008 recession, and his realization that live fire changes everything, especially when it comes to pizza dough 🔥.Plus, Chef Joe pulls back the curtain on his newest passion project, Kalakikis, an island-inspired artisan pizza and pastry concept blending Caribbean, Samoan, and live-fire flavors 🌺.Whether you're an aspiring chef, a live-fire fanatic, or just love a great story of persistence, this conversation is packed with heart, hustle, and hard-earned culinary wisdom 🙌🏽.🎙 Episode Highlights✅ 00:00 – Intro: Welcoming Triple-Crown TV Champion Chef Joe Youkhan✅ 01:04 – Raised in Pizzerias: Standing on Milk Crates & Grating Cheese in the Bronx✅ 04:24 – Old School New York Slices & The Red Sauce Legacy✅ 05:28 – Earned, Not Given: Why it took 9 years just to touch the pizza dough✅ 06:35 – From Pizzerias to Fine Dining: Sneaking Pizza onto French Menus✅ 08:17 – The 2008 Recession: How Hardship Built Executive Leadership✅ 10:17 – The Live-Fire Epiphany: Why Radiant Heat Beats Standard Ovens✅ 13:50 – Underrated Grill Science: What Live Fire Does to Dough & Fruit✅ 16:18 – The "Spicy Samoan": Rethinking Sweet, Spicy, & Smoky Toppings✅ 17:35 – Kalakikis: Building a Pizza & Luau Brand from the Ground Up✅ 24:22 – Behind the Scenes of High-Stakes TV Cooking Competitions✅ 26:40 – Chef Joe’s 10-Year Rule for Aspiring Culinary Creators🔗 Connect with Chef Joe Youkhan:Instagram: @chefjoeyoukhanKalakikis Catering: @kalakikiscatering🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza, and food, 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/ #pizza #livefirecooking #chopped #foodnetwork

This week I’m sitting down under the porch at Reed’s Farm with the visionary Cookie Till. She’s the co-founder of A Meaningful Purpose at Reed’s Organic Farm and the heart behind South Jersey icons like Steve & Cookie’s, Ventnor 7311, and Florida Cuts 🙌🏽.Cookie takes us back to her roots, growing up in Atlantic City and working her first boardwalk job at age 14. We dive into how her background in nutrition eventually brought her back to hospitality, and the exact moment she realized her calling was bigger than running a single successful restaurant. It was to nourish a community 🫶🏼. You’ll hear the story of how she saved the historic 70+ acre Reed’s Farm from housing developers to create a sanctuary of agroforestry, complete with a food forest, alley cropping, therapy animals (including Violet the mini donkey 🫏!), and wood-fired farm pizza 🍕. We also talk about our obsession with sourdough, local heritage grains, and bringing back the legendary Florida Cuts with a fresh focus on wild-fermented breads, ugly tomato salad turkey sandwiches, and burrata 🍅🌿.Beyond the food, Cookie breaks down how Reed’s Farm is changing lives through workforce development for adults with special needs, launching "Farmers Row" to build a regional food system, and cooking fresh farm soup every Monday for senior communities across Atlantic City.This episode is a masterclass in community, passion, and what happens when you choose to build a bigger table ❤️.🎙 Episode Highlights✅ 00:00 – Welcome to Episode 86! Meeting Cookie Till✅ 00:52 – Boardwalk Roots & Returning to Hospitality✅ 03:20 – The Awakening: Food Insecurity & Edible Gardens✅ 05:09 – Saving Reed’s Farm & Building a Food Forest✅ 08:23 – Ventner 7311 & Reimagining Florida Cold Cuts✅ 11:58 – The Art of Real Sourdough & Heritage Grains✅ 17:32 – Ugly Tomatoes, Clam Pies & Sandwich Innovation✅ 19:43 – Wood-Fired Farm Pizza at Reed's Farm✅ 24:31 – Special Needs Workforce Programs & Monday Soup Project✅ 28:50 – Building "Farmers Row" & Transforming Regional Food Systems✅ 34:23 – Nature School & Hands-On Food Education✅ 36:33 – Supporting a Working Farm & Closing Thoughts🔗 CONNECT & SUPPORT🌾 Learn More About Reed's Farm: https://www.reedsorganicfarm.org/ 📸 Follow Reed's Farm on Instagram: @reedsfarm 🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza and food 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/ #pizza #reedsfarm #farmtotable #organicfood 

Welcome back to The Pizza Story Podcast! In this episode, I’m sitting down with Chef Cosimo, the mastermind behind Puglia Pizza on South Street in Philadelphia 💚🤍.Chef Cosimo’s story is the true embodiment of the American Dream mixed with deep-rooted Italian heart 🇮🇹. Thirty-three years ago, he arrived in the Philly area from Puglia, Italy, speaking no English and starting at the absolute bottom as "the best dishwasher on Horsham Road." Through decades of relentless work, he went on to open 13 successful restaurants, pizzerias, and cafes across Philadelphia, from Rittenhouse Square to South Philly 🙌🏽.After retiring to Italy for six years to raise his young family, Cosimo realized he missed the fire, the community, and the food. Returning to Philly, he took over a shop on 911 South Street to launch Puglia Pizza, a hybrid Roman-style pizzeria and traditional Italian market (complete with imported glass-jar Nutella, Bronte pistachios, Kimbo coffee, and house-grown tomatoes and basil on the sidewalk 🍅🌿!).In this passionate conversation, Chef Cosimo opens up about why he rejects the commercial "science" of 72-hour doughs and world champion titles in favor of pure, natural ingredients, no bleached/bromated flours, and the simple, loving methods passed down by his grandmother. We talk about why Philly and New York style pizza reign supreme, his stand against paying food bloggers for fake reviews, and how a random customer interaction led him to build an entire gluten-free market line.Grab a slice, turn up the volume, and join us around the table for an unforgettable story of grit, family heritage, and true Italian hospitality!🎙 Episode Highlights✅ 00:40 – From Puglia Dishwasher to Philly Restaurant Owner: The 33-Year Journey & Opening 13 Spots✅ 01:36 – Retiring to Italy vs. The Hunger to Cook: Why Cosimo Returned to Open Puglia Pizza✅ 02:53 – Roman-Style Slices & Why Philly/New York Pizza Beats Most Pies in Italy✅ 04:48 – "Pizza Is Food for the Poor, Not a Science Experiment": Rejecting 72-Hour Doughs & Chemical Flours✅ 07:26 – Taste Memories & Palate: Why True Italian Cooking Comes from Love, Not AI or Books✅ 08:30 – Keeping It Real: The Problem with Paid Food Bloggers vs. Real Customer Reviews✅ 12:13 – Walking the Market: Imported Nutella, Bronte Pistachios, Gelato, and Sidewalk-Grown Basil✅ 22:07 – From Garlic & Olive Oil Spaghetti to Potato-Rosemary Roman Slices & Vegan Puttanesca✅ 24:30 – Accidental Gluten-Free Haven: How One Customer Changed the Puglia Pizza Menu✅ 28:23 – A Message to Pizza Makers: Stop Using Bromated Flours & Put Health First✅ 30:44 – Hardships, Gratitude, and Delivering Pizza in a Smart Car: The Passion Behind the Craft🍕 Connect with Chef Cosimo & Puglia Pizza:Address: 911 South St, Philadelphia, PAInstagram: @pugliapizzaphillyWebsite: Order directly at pugliapizza.comDon't forget to Like, Subscribe, and leave a review on YouTube! What's your take on Chef Cosimo's view on Italian vs. New York style pizza? Drop your thoughts 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. 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 #pugliapizza #romanpizza #italianmarket 

What happens when a chef steps away from the frantic pace of high-end kitchens to build a life centered around family, community, and the beauty of the outdoors 🍕? In this episode of the Pizza Story Podcast, I sat down with Brandt Bishop, owner and founder of Best Slope Pizza; a mobile Neapolitan setup bringing incredible pies to Western Colorado between Telluride and Aspen ⛰️.Brandt’s journey is full of unexpected twists. He shares what it was like getting bit by the pizza bug as a picky 9-year-old on a trip to Avignon, France (where he realized crust could actually taste amazing!), before returning home to rural Colorado and eating frozen pizza for the next decade . After years of working every position from dishwasher to executive chef in Seattle, he realized he needed a change of pace and a better quality of life❤️.When he returned to his home county, a small community of 30,000 people with a town of less than 1,000, he noticed how much locals craved great food made with ingredients from nearby organic farms. What started as small food pop-ups eventually led him back to pizza, where he found a way to combine his love for fine-dining flavor profiles with a fun, approachable menu inspired by 90s hip-hop (like "The Ilmatic" and "The MF Shroom") and local Colorado heritage (like "The Green Lantern" pie with green chili jam and cilantro pesto) 🤤.Most importantly, Brandt shares how building his own small, mobile business allowed him to slow down, be home by 5:00 PM, spend time in nature, and truly connect with the community he calls home. Settle in, grab a cup of coffee or a slice, and enjoy this warm conversation about starting over, honoring local growers, and finding joy in the simple things ☕️!🎙 Episode Highlights✅ 00:00 – Welcome to the Pizza Story Podcast with Erica D'Arcangelo✅ 00:34 – Growing up in Colorado, moving to Seattle, and coming back home✅ 01:24 – The 9-year-old in Avignon, France: The moment pizza crust changed his perspective✅ 02:23 – From French pizza back to 10 years of DiGiorno’s in rural Colorado✅ 02:39 – Starting out in Seattle: Building pies at Pagliacci Pizza✅ 03:13 – Working every role from dishwasher to executive chef in Seattle kitchens✅ 03:51 – Shifting priorities in his 30s: Looking for a better quality of life✅ 05:08 – Watching The Bear and reflecting on life behind the line✅ 06:17 – Moving back to a town of under 1,000 people✅ 07:10 – The lightbulb moment: Watching a local salad pop-up at a bar✅ 08:00 – Listening to the community & pivoting to pizza pop-ups✅ 09:18 – Remembering his very first pizza building experiences✅ 10:37 – The funny, humbling pizza night with friends that sparked a new passion✅ 12:29 – Setting up under a tent and serving 100 pies to local neighbors✅ 16:40 – Making a pie for the "crust skippers" who usually leave edges behind✅ 17:20 – Sourcing organic produce, beef, and lamb from Western Colorado farmers✅ 18:30 – "The Green Lantern" pie: Bringing Colorado green chili stew flavors to pizza✅ 20:00 – 90s Hip-Hop inspirations on the menu: "The Ilmatic" & "The MF Shroom"✅ 22:43 – Taking care of customers who order pies to-go✅ 24:29 – Finding life balance: Being home by 5 PM and enjoying nature✅ 25:37 – Looking ahead: Local frozen pies and future storefront dreams✅ 27:34 – How to find Best Slope Pizza between Telluride and Aspen, ColoradoConnect with Brandt & Best Slope Pizza: 📸 Instagram: @bestslopepizza 🌐 Website: https://www.iwantza.com🎧 If you enjoyed this episode, please like, leave a comment, and subscribe to the Pizza Story Podcast to support independent storytellers and local pizzerias! 🍕🇮🇹 About the PodcastFrom 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.#pizza #bestslopepizza #coloradoeats #foodstorytelling #cheflife

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/