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.
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 pizza history, then taste the legendary pies at Frank Pepe’s, Sally’s and Modern.
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 story of how his father (and grandfather) were linked to the birth of deep-dish in 1943.
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 which have enormous interior crumb and impossibly high cheese fricos around the lacy edges. The fact he knows how to photograph them makes them even more irresistible on Instagram.
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 with the likes of Mozza’s Nancy Silverton in L.A. In this episode, I talk with Dan over a couple of gelatos at Freddy’s in Cicero, IL, where I met him on a recent trip to Chicago.