Pizza Story Podcast

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: alexandra@womeninpizza.com🙏🏼 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