Pizza City (the podcast)
Every other Friday, Steve talks to some of the world’s greatest pizzaiolos, bakers and artisans about their craft. Hear their backstories, discover their secrets, techniques and inspirations, while listening to their meticulous process as they describe how they make their truly sublime pizzas.
Derrick Tung from Paulie Gee’s Logan Square in Chicago
Derrick Tung gave up med school, then a promising career in healthcare administration to pursue his love of pizza. He reached out Paulie Gee in Greenpoint, Brooklyn, seeking his advice, and it led to a partnership in Chicago. Tung has expanded beyond the store’s usual wood-fired pies to include a remarkable Detroit-style that’s winning awards.
Paulie Gee from Paulie Gee’s in Brooklyn
Steve sits down with Paulie Gee, of the namesake wood-fired pizzeria in Greenpoint, Brooklyn, at his new slice joint just a couple of blocks away. Paulie talks about ditching his corporate I.T. job for a life in pizza. He has become a mentor to many young pizza makers in the country, and has even sprouted […]
John Arena from Metro Pizza in Las Vegas
Steve sits down with John Arena, a native New Yorker who moved to Las Vegas 40 years ago to make his name in pizza. What he learned along the way was invaluable, and he’s taught a generation of young pizza makers how to navigate the business. As the owner of Metro Pizza, he’s also overseen […]
Arthur Bovino – Pizza Writer, Author & Force Behind @nycbestpizza
Steve talks with Arthur Bovino, the guy behind thepizzacowboy.com, @nycbestpizza and the driving force behind The Daily Meal’s annual “101 Best Pizzas in America” list. They met at Leo in Williamsburg, to try some Roman pizza, and talk about the business of covering the pizza world in New York City.
Vincent Rotolo from Good Pie in Las Vegas
Steve talks with Vincent Rotolo, the driving force behind Good Pie in Las Vegas’ Pawn Plaza. Rotolo is a native New Yorker (grew up working at John’s on Bleeker) who brought his love and passion for pizza to the desert. He is part of a growing roster of pizza makers there, raising the level of […]
Leo Spizzirri from The North American Pizza & Culinary Academy
Leo Spizzirri is the driving force behind only the second North American branch of the famed Scuola Italiana Pizzaioli. This pizza school has a location in San Francisco, but Spizzirri now has an accredited program about 45 min. west of downtown Chicago. He talks about how he got into the business, fell in love with […]
Jared Leonard from Grabowski’s Pizzeria in Denver
Steve talks with Chicago native Jared Leonard about his latest pizzeria – Grabowski’s – located in the RiNo District of Denver. Leonard is bringing the pizza of his childhood (that means tavern-style, thin, square-cut pizzas) to his newly adopted home.
Adam Sweet from King Dough in Indianapolis
Steve talks with Adam Sweet, an Arkansas native who ended up in Indiana. His first King Dough started on the campus of Indiana University, but he more recently opened in Indianapolis, directly across the street from Smoking Goose Meatery, a world-class producer of cured and smoked meats, and the collaboration has been a delicious one.
The Iconic Pizzas of New Haven
Steve travels to New Haven, CT, home to Yale, as well as some of the most revered pizza joints in the country. He meets up with Colin Caplan, the author of “Pizza in New Haven” and Owner of Taste of New Haven Tours. Steve (and a few lucky contest winners) learn about the city’s unique […]
Marc Malnati from Lou Malnati’s in Chicago
Steve talks with Marc Malnati, President and CEO of Lou Malnati’s, the mammoth deep-dish pizza group started by his father in 1971. With more than 50 locations, Lou’s has become the largest deep-dish slinger in the country, and as Marc explains, their approach is more independently-minded than that of a large chain. Marc tells the […]
Steven Dilley from Bufalina in Austin, TX
Steve talks with Steven Dilley, the owner of Bufalina and Bufalina Due in Austin, Texas. Dilley’s parents are Italian and Taiwanese, so he has a unique perspective on food; his experience in the financial world in New York City, combined with some traveling and research in Naples, led to Bufalina in 2013 in East Austin. […]
Chris Bianco from The Manufactory in L.A. and Pizzeria Bianco in Phoenix
Steve talks to Chris Bianco – of Pizzeria Bianco in Phoenix – about his new collaboration with Tartine Bakery’s Chad Robertson and Elizabeth Prueitt, in The Manufactory in downtown L.A. He’s focusing on flatbreads, rather than the wood-fired pies he’s known for, but the scale of the operation is mighty impressive.
Michael Schwartz from Genuine Pizza in Miami
Steve talks to Chef Michael Schwartz, the owner of Michael’s Genuine Food & Drink in Miami and Cleveland. Schwartz’s new book, “Genuine Pizza: Better Pizza at Home” just came out, and Schwartz was in Chicago recently, doing a takeover of one of the ovens at Pacific Standard Time. He talks about some of the must-have […]
Robert Garvey from Robert’s Pizza & Dough Co. in Chicago
Robert Garvey is an engineer-turned-playwright-turned-pizzaiolo, who grew up in Queens with a slice-a-day habit. Moving to Chicago in 1993, he started tinkering with dough recipes and spent the next decade or so, tweaking his recipe until he got it right. He recently re-opened his namesake pizzeria in Chicago after being closed for nearly two years, […]
Justin De Leon from Apollonia’s Pizza in L.A.
Steve talks with Justin De Leon, a former professional photographer who has married his love of photography with his passion for pizza. Having grown up with heavy pizza in Monterey Park, he has spent years developing his Sicilian/Angeleno squares at Apollonia’s, which have enormous interior crumb and impossibly high cheese fricos around the lacy edges. […]
Anthony Falco: International Pizza Consultant
Anthony Falco was one of the founders of the beloved Roberta’s, in Bushwick, Brooklyn. Over the past three years, he has become a pizzaiolo for-hire. He’s set up new pizzerias all over the world, and continues to create new, artisan options for some pizza shops in the U.S. as well. We met at Upside Pizza, […]
Dan Richer from Razza in Jersey City, NJ
Dan Richer’s pizzas have been praised by The New York Times (which awarded the restaurant 3 stars) as well as the Italian-based 50 Top Pizzas list (where his place landed at #1 in North America). His meticulousness and attention to his craft has won him fans around the country; he recently did a series of pop-ups […]
Frank Tuttolomondo from Mama’s Too! in New York City
Steve talks with Frank Tuttolomondo, owner of Mama’s TOO! on the Upper West Side of Manhattan. Frank’s family has owned Mama’s Pizza nearby for nearly 60 years, but his approach to pizza making is far different. He experiments with hydration levels, baking technique and fermentation, but also offers a more artisan approach to Sicilian and […]
Rich Aronson from My Pi in Chicago
Steve talks with Rich Aronson, the 2nd generation owner of My Pi, which was started by his father, Larry, in 1971. Rich talks about how they were the first deep-dish outside of Illinois, then shrank back to just one location. His father’s meticulousness – he was a 3rd generation baker – led to all sorts […]
Mark Iacono from Lucali in Brooklyn
Steve sits down with Mark Iacono, one of New York City’s most revered pizza makers. Iacono designed Lucali in Carroll Gardens to resemble a pizzeria from the 1940s. Everything may look old, but it’s all new. His handmade, wood-fired oven is the star attraction – more curved than domed – and some of Brooklyn’s most […]
Gina Pianetto from Pat’s Pizza in Chicago
On this episode, Steve talks with Gina Pianetto, the 3rd generation owner of Pat’s Pizza in Chicago, which started making Chicago tavern (thin) pizza in 1950. They talk about carrying on the tradition her grandfather set forth, and how her father altered the thickness of the dough and length of time in the cooler (six days) to get their signature, cracker-thin crust – the OG Chicago style pizza.
Michele Forgione from Pizzeria GEMA in Montreal
On this episode, Steve talks with Michele Forgione, the owner of Pizzeria GEMA in Montreal. His artisan pizza uses a lot of Canadian ingredients, but more importantly, they’re making many of the toppings themselves, including curing their own meats. They also avoid using wood, so they have more control over the finished product.
Ann Kim from Pizzeria Lola & Hello Pizza in Minneapolis
Steve talks with Ann Kim, the owner of Pizzeria Lola, Hello Pizza and Young Joni, all in Minneapolis. Kim attended Columbia University in New York, studied law for a year, wanted to become an actress, but realized her true calling was in the culinary world. She opened Lola eight years ago, focusing on wood-burning, artisan […]
Franco Stanzione from Stanzione 87 in Miami
On this week’s show, Steve talks with Franco Stanzione, owner of Stanzione 87 in Miami. Franco takes an Old World approach to Neapolitan pizza-making, and goes a few steps further, making his own mozzarella in-house, and fermenting his dough up to 72 hours. The results are instantly noticeable. The only problem: a general lack of […]
Matthew Hyland from Pizza Loves Emily, Emmy Squared & Violet in NYC
Matthew Hyland, the chef/owner of three unique pizzerias in New York: Pizza Loves Emily, Emmy Squared and Violet. At Pizza Loves Emily in Brooklyn, they focus on wood-fired artisan pies; at Emmy Squared (with locations in Brooklyn, Manhattan and Nashville) it’s all about Detroit-inspired square pies with caramelized cheese borders. Their latest project – Violet – honors the Providence, RI tradition of grilled pizza, which started at Al Forno.
Dave Lichterman from Windy City Pie & Breezy Town Pizza in Seattle
I travel to Seattle to talk with former Chicagoan Dave Lichterman, a computer science engineer who worked for Amazon for about eight years before deciding to pursue his lifelong passion of pizza making. Dave has two businesses – Windy City Pie and Breezy Town Pizza – where he and his staff experiment with homemade giardiniera, cooked pineapple, sausage ground in-house and candied bacon as toppings, while also using all-natural sourdough starters and other artisan techniques to create their deep, pan pizzas.