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.

Chris Bianco from The Manufactory in L.A. and Pizzeria Bianco in Phoenix


After Pizzas in Phoenix, Chris Bianco Does Flatbreads in L.A. with the team from Tartine Bakery

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


Gorgeous artisan pies in Chicago from a New York City native.

Justin De Leon from Apollonia’s Pizza in L.A.


Glorious, picture-perfect Sicilian squares in a Los Angeles strip mall on Wilshire Blvd.

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


I talk 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 classic […]

Rich Aronson from My Pi in Chicago


I talk 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 of tweaks on the original Uno’s recipe. To this day, it’s one of my favorite versions of deep-dish, and it will be yours too, once you try it.

Mark Iacono from Lucali in Brooklyn


I sit down with Mark Iacono, one of New York City’s most revered pizza makers. Iacono designed his Carroll Gardens restaurant 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 majestic pies emerge from its stone deck.

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.

Wes Pikula from Buddy’s in Detroit


Steve talks with Wes Pikula, the V.P. of Operations at Buddy’s, ground zero for the Detroit style of pizza that has spread across the U.S. Started in 1946, Pikula explains how this Sicilian original morphed into the rectangular pie we know today.

Justin Bazdarich from Speedy Romeo in New York City


Steve talks with Justin Bazdarich, the owner/founder of Speedy Romeo, with two locations in New York City, about how he combines an artisan, wood-fired pie with the ingredients of his Midwestern childhood.

Rich Labriola from Labriola in Chicago


Rich Labriola talks about how he reengineered the classic Chicago deep-dish to have more flavor without the bulky, heavy dough. His sauce, sausage and cheese recipes are all unique among Chicago-area pizza makers.

Daniele Uditi from Pizzana in L.A.


Steve chats with Daniele Uditi from Pizzana in L.A. about incorporating his training from some of the best pizzerias in Campania with his family bakery’s traditional bread recipes.

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