142 episodios
Pizza City with Steve Dolinsky Steve Dolinsky
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Steve Dolinsky, author of "Pizza City USA" and "The Ultimate Chicago Pizza Guide" is also founder of Pizza City USA Tours. Every other Friday, he talks to some of the nation's greatest pizza makers, shop owners, pizzaiolos and other legends about their true passion. Discover how they got into the business, what they learned along the way, and how they came up with their delicious recipes. New episodes are available every other Friday. Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support
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"Eating With Your Eyes..." from Pizza City Fest L.A. 2024
We always have a couple of panel discussions and demos at Pizza City Fest, and a few weeks ago in L.A., we brought together three brilliant pizza makers who think visually as much as they do about the recipes. Justin De Leon (Apollonia's), Ines Glaser (Lupa Cotta) and Thomas McNaughton (Flour & Water Pizzeria, SF) join the LA Food Podcast's Luca Servodio to talk about their process.
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The Dough Whisperers at Pizza City Fest L.A.
Every Pizza City Fest has a series of informative panel discussions and demos, and at this year's L.A. event, we brought back "The Dough Whisperers," three of the top bakers on the West Coast, sharing best practices. Tony Gemignani (Tony's, Capo's, Slice House), Daniele Uditi (Pizzana) and Sarah Minnick (Lovely's Fifty-Fifty) join Karen Palmer in the conversation.
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Chris Decker - Truly Pizza (Dana Point, CA)
Chris Decker worked for 26 years under John Arena at Metro in Las Vegas, but now he's the guy in charge at Truly Pizza in Dana Point, CA. They offer two very distinct styles of pizza and both are incredible. Chris and his crew are going to be featured at Pizza City Fest LA this weekend, where they'll be showing off a very unique pie. He previews it for us on this week's show.
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Jeff Barris - Hail Mary (L.A.)
Jeff Barris has always been into pizza, but when he had a chance to buy an established pizzeria in Atwater Village, he jumped at it. Hail Mary already had a cult following, but now that Barris and his team have taken over, they've changed very little (just the sauce), keeping the same all-natural starter intact and employing four different flours.
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Pizza Expo 2024
Coming back after a few years of so-so attendance, still recovering from the pandemic, the 40th International Pizza Expo was a smash in almost every way. I spoke with a few attendees about why they made the trip.
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Connie Zotta - Salerno's (Chicago)
Connie Zotta is the 2nd generation to run Salerno's in Chicago's West Town neighborhood. The pizzeria has been around since 1966, when it opened in a near suburb of Chicago (Berwyn). Zotta's dad, Joe Salerno, founded the business with his brothers, but since he passed away recently, she has been tasked with keeping the tradition alive.
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Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support