In this episode, we sit down with the creators of PRUF Pizza—a team that didn’t set out to make good pizza, but to redefine what great pizza could even mean on the Western Slope. What began as an obsession in the kitchen—hydration percentages, fermentation curves, sausage fat ratios—became a mission: raise the bar, or don’t bother showing up.

PRUF isn’t about shortcuts or trends. It’s about craft. It’s about two years of experimenting, testing, failing, and perfecting until every crust, every crumb, every stretch of mozzarella tells a story. From Kurobuta pork fat in their sausage to long-fermented dough finished under blistering heat, every detail is intentional. Every ingredient is chosen with respect.

Every slice is a standard.In this conversation, we dig into how PRUF was built for people who care—people who want food made with purpose, not pretense. We talk technique, inspiration, obsession, and the philosophy behind a pizza that breaks expectations instead of fitting into them.

Whether you’re a foodie, a creator, a craftsman, or someone who simply loves a slice with a soul, this episode may just change your definition of what “great pizza” really is.