Pizza Is My Life

ingredients

April 29, 2022

Canotto Style Deep Dive with Ethan Spiezer @NaturallyLeavenedPizza

I found Ethan on one of the Facebook pizza groups that I am a part of. Post after post, I just COULD NOT stop drooling at his canotto style pizza. I thought it would be fun to learn more about this style and how he does it wi...
March 31, 2022

Sarah Minnick of Lovely’s Fifty Fifty- Confidence, $4.00 ranch, and how to shop for vegetables

Throughout the pandemic, Sarah Minnick made ~30,000 pies while open 3 days a week. As she prepares to open back up to 7 days a week, we talk about the struggles of assembling the right team to maintain the consistency of the ...
Jan. 7, 2022

Sourdough Pizza and How to Blow Up On Instagram Reels with Matt Harrison @PizzaioloHarri

Matt is someone who just started making bread in early 2021, but don’t let that fool you. Matt is committed to learning the craft and he is diving in hard so he has a lot of knowledge to share. Plus he is having a lot of fun ...
Dec. 3, 2021

Blowing up then getting shut down with Craig from June's Pizza

June's Pizza was the Bay Area's most sought after pandemic-born pizzeria. They were serving either a margherita or the daily special out of a shipping container in a beautiful oasis of a garden in a somewhat of a sketchy neig...
June 25, 2021

[WGD 72] Rafi Bildner from Hilltown Hot Pies

From political organizing to sustainable farming, pizza is the thread that ties it all together. Rafi is the owner and operator of Hilltown Hot Pies- a soon to be mobile wood fired operation focused on naturally leavened pie...
May 14, 2021

[WGD66] The In's and Outs of Pizza Consulting, Using local ingredients and the Pizza Czar with Anthony Falco

Anthony falco has been in the pizza industry for 15 years and in this conversation, we focus on his new book coming and we dive in on his journey as a pizza consultant. We talk about the moments leading up to it, how he got h...
Sept. 25, 2020

Sourdough management and seasonal ingredients with Dan Richer from Razza Pizza Artigianale

Today we talk with Dan from Razza New Jersey. Not Razza, but Razza Like pizza! We discuss how initially Razza was an underperforming restaurant yet he chose to stick to it and turned it to the well known pizza place that it i...
Feb. 17, 2020

Growing up in Italy and buying a pizza restaurant with Chef Antonella from La Pizzeria

https://www.lapizzeriacampbell.com/ https://www.facebook.com/LaPizzeriaCampbell/ Full Transcription Eidref: Thank you so much for tuning in to the What’s Good Though Podcast. I hope you enjoy it and I hope you share it. If yo...