Legends of Pizza Blog » Podcast Feed: Recent Episodes
Albert Grande
I was extremely lucky to land this interview with Paulie Gee. After stalking him for 2 days at Pizza Expo, I was excited to be able to discuss pizza, and to discover his favorite pizzerias and how he started in the pizza business. The interview started badly. I called him a legend of pizza as […]
From Tim Huff: "In these days I see a significant influence from the artisan baking industry we’re used to higher hydration doughs and so a lot of the folks that are baking Neapolitan style pizzas these days I see ranges from 60 may be close to 70% hydration so that be 60 to 70 pounds of water to hundred pounds of flour."
While John will use olive oil in his pizza creation, Jonathan will use none. Their pizzas can be quite different, however they share a love of pizza and of each other. They have developed a strong bond over the years which continues to grow. Their passion for the craft of creating pizza is endless. When asked where is the common ground, John holds up his hands.
Jonathan Goldsmith is a pizza master. He has studied in Italy and learned his craft. He speaks fluent Italian and is able to converse eloquently in the true language of pizza. The most amazing thing about Jonathan is his true humbleness when it comes to discussing pizza. I have spoken to him several times […]
Jeff Varasano was able to take the idea of pizza and perfect it for his own tastes. He researched first hand some of the best pizzerias in the country. He was able to discover the common elements which take pizza from being simply good pizza to great pizza. Jeff does not promote the changing of your oven settings unless you know what you are doing.
Here is an interview I did recently with Nick Schneider, owner of La Strada, Pizza in Matunuck Rhode Island. The pizza was excellent. A thin crust with lots of taste. We were all impressed. I had to ask him what were his secrets. How did he learn to make pizza? Nick gave me more than […]
Tony Gemignani, always has something going on. I got a chance to chat with him recently. We talked all about pizza…. Tony discusses his latest concept for pizza called Capo’s. This is a Chicago styled pizzaeria based on the prohibition era. They specialize in deep dish Chicago pizza and have a whiskey bar as […]
In the following interview, Domenico Crolla reveals his true inner pizza being. He explains how he first got into making pizza. His earliest pizza were done out of necessity. He needed to support his family. He learned his craft so well he now creates the best pizza in Glasgow, Scotland. As a matter of face […]
Jonathan Goldsmith is a master pizzaiolo. That is a pizza master. Jonathan is humble explaining he is honored to be part of the guild of Pizza Makers. He does not consider himself a pizza master. Rather he explains, he is still learning the craft. Using the analogy of apprenticing for a master painter, he explains […]
Joe Fugere has an unusual story. He knew he wanted to get into the food business, but he did not know which one. “Hmmm” he thought, “what are the most popular foods?” He reasoned the two most popular dishes in america were burgers and pizza. He did not want to sell hamburgers, so he chose […]
Giulio Adriani of Forcella , is a pizza master. He oozes pizza passion. His pizzerias in New York have been wildly successful. He loves sharing his pizza knowledge. He is a teacher as well as a master pizzaiolo. He prides himself on trying new things. He was the first to bring fried pizza dough […]
Here is an unbiased review the pizza show, Pizza Cuz. Pizza Cuz is a show on the Cooking channel featuring Cousins Francis Garcia and Sal Basile. Sal and Francis grew up on Staten Island during the time when this remote borough of New York was very much the outskirts of the city. And during the […]
Caputpo is used by the best pizzerias in the world due to the quality of the flour. He stated that Caputo only uses the best Italian and European wheat. This gives a very good taste to the pizza
This interview with John Arena is full of incredible pizza facts and insight, about John, his pizza philosophy, his relationship with his cousin, Sam, and more.
In the following interview Scott Anthony, of Fox’s Pizza Den in Punxsutawney, PA explains the secrets of success for business owners. Scott has been able to turn his pizzeria into a business that is not only profitable but also a valued business in his community of Punxsutawney. Scott explains that for any business to be […]