Connecting the doughs

Pizzaiolo Tribe

Il podcast dedicato al business della pizza artigianale nel mondo. Sponsorizzato da pizzaiolotribe.com.The podcast is dedicated to the business of artisanal pizza around the world. Sponsored by pizzaiolotribe.comConnecting the world one pizza at the time!

  1. 18/05/2023

    Interview with Head (Pizza) Chef Karol Jezierski on transitioning from chef to pizza chef and managing Contemporanea biga dough (ENGLISH)

    🇬🇧 In the 42nd episode of Connecting the Doughs podcast, we interview Karol Jezierski, Head Pizza Chef at Augusto pizzeria in Chester (UK).  In this podcast, we explore transitioning from being a chef in an Italian restaurant to becoming the leading man behind a trendy pizzeria serving incredible Contemporanea pizzas and Turin's delicious pizza "al padellino".  Karol will share his career development since he arrived in the UK from Poland when he was only 19 years old working as a KP, the challenges to learn (fast) new ways of making dough through the ever so popular biga style, and how training and keeping a positive attitude has helped him in all these years. Enjoy!

    44 min

  2. 03/05/2023

    Catch up with Edin Basic on 3rd party food delivery players (ENGLISH)

    🇬🇧 In the 41st episode of the pizza business podcast Connecting the Doughs we catch up with Edin Basic (founder & ex-owner of Firezza chain in London) on the evolution of 3rd party food delivery services.  We'll hear about his experience running Firezza delivery fleet before JustEat, working with current players and aggregates, and what the future may hold.  The episode brought to you by pizzaiolotribe.com

    34 min
  3. Intervista a Roberto Uditi, Head Pizza Chef, sull'apertura di una pizzeria

    01/03/2023

    Intervista a Roberto Uditi, Head Pizza Chef, sull'apertura di una pizzeria

    🇮🇹 Nella quarantesima puntata del podcast Connecting the Doughs, intervistiamo Roberto Uditi attuale Head Pizza Chef della pizzeria Pizza Beppe 4 a Eindhoven.  Con Roberto parleremo di come si apre una pizzeria - degli step che servono per far andare tutto liscio... o quasi! Durante l'intervista Roberto condividerà anche la sua esperienza negli Stati Uniti dove, insieme al fratello, ha dato origine la gruppo di pizzerie Pizzana e della sua ultima esperienza in Olanda dove ha fatto l'apertura per il primo franchise del gruppo Pizza Beppe 4. Buon ascolto!

    43 min
  4. Interview with Kristjan Longar, Chief Operating Officer at Swedish restaurant group BASTA! Urban Italian (ENGLISH)

    30/05/2022

    Interview with Kristjan Longar, Chief Operating Officer at Swedish restaurant group BASTA! Urban Italian (ENGLISH)

    🇬🇧 In the 39th episode of Connecting the Doughs we catch up with Kristjan Longar Chief Operating Officer and former Executive Chef at BASTA! Urban Italian, a successful restaurant and pizzeria group based in Sweden.  Kristjan will tell us more about the inspiration and the evolution of the Basta! concept from the punk-rock theme of the early days in 2017 to the transformation into an Italian sun-kissed holiday destination.  We’ll also talk about the appreciation for handmade food, sourcing key ingredients directly from producers in Italy, choosing the right-size city for opening a new restaurant, and about the ever-increasing challenge to find talent in the hospitality sector. Enjoy! BASTA! Urban Italian website. Instagram and Facebook (Stockholm) channels.

    46 min
  5. Intervista a Luca Giannino, tecnico Farina Petra - Molino Quaglia (ITALIANO)

    19/04/2022

    Intervista a Luca Giannino, tecnico Farina Petra - Molino Quaglia (ITALIANO)

    🇮🇹 Nella trentottesima puntata del podcast Connecting the Doughs, intervistiamo Luca Giannino tecnico di Molino Quaglia, Farina Petra.  Dopo la bella introduzione sull’azienda fatta dal direttore marketing Piero Gabrieli, oggi Luca ci racconterà più nello specifico delle caratteristiche delle farine per pizza Petra che le differenziano dalle altre.  Parleremo del trend delle miscele, di germinazione controllata e farine ad alta prestazione, di friabilità, croccantezza e delle varie gradazioni di sentori di gusto, oltre a sfatare qualche mito che si è creato nel settore negli ultimi anni. Buon ascolto!  Sito Farina Petra Molino Quaglia Canale Instagram di Farina Petra Pagina Facebook di Petra Lafarina 🇬🇧 In this episode we interview Luca Giannino, flour technician from Farina Petra - Molino Quaglia. It's an Italian interview but if you're interested in learning more about the flour Petra please send us your questions to ciao@pizzaiolotribe.com and we'll get you the answers. Thanks!

    52 min
  6. Interview with Edin Basic, founder of Firezza (sold to Pizza Express) and owner at Pizza Madre UK (ENGLISH)

    16/03/2022

    Interview with Edin Basic, founder of Firezza (sold to Pizza Express) and owner at Pizza Madre UK (ENGLISH)

    🇬🇧  In the 37th episode of Connecting the Doughs, we share our interview with Edin Basic, founder of Firezza, a delicious pizza by the meter delivery service with several spots in London, and the current owner of Pizza Madre UK, based in the affluent neighbourhood of Ealing.  Edin will tell us all about his incredible journey that saw him leaving his home country in his early twenties to start a new life in hospitality in London - all the way to building (and selling) a £4 million pound turnover pizza business to Pizza Express in 2016. Enjoy! Topics: entrepreneurship, data strategy, business growth, mergers & acquisitions Visit the site of Pizza Madre UK here. Find Pizza Madre UK on Instagram and on Facebook.

    1hr 6min
  7. Intervista a Piero Gabrieli, Direttore Marketing di Farina Petra Molino Quaglia (ITALIANO)

    15/02/2022

    Intervista a Piero Gabrieli, Direttore Marketing di Farina Petra Molino Quaglia (ITALIANO)

    🇮🇹  Nella 36esima puntata del podcast Connecting the Doughs, intervistiamo Piero Gabrieli, direttore marketing di Farina Petra Molino Quaglia che da quattro generazioni è al centro di una filiera produttiva sostenibile ed innovativa supportata da una comunicazione davvero all'avanguardia.  Durante l'intervista sveleremo la storia e le basi sulle quali si fonda il successo dell’azienda Veneta, della collaborazione virtuosa con agricoltori e grandi pizza chef italiani, dell'università della pizza e della farina, e della continua e meticolosa ricerca nella macinazione a pietra del grano tenero. Qualità, gusto, filiera corta, cooperazione, marketing esperienziale e macinazione potenziata sono solo alcune parole chiavi di questa puntata ricca di contenuti interessantissimi. Sito Farina Petra Molino Quaglia Canale Instagram di Farina Petra Pagina Facebook di Petra Lafarina 🇬🇧 In this episode we interview Piero Gabrieli, marketing director of Molino Quaglia, the Italian stone mill producing Petra flour.  If you are interested in learning more, please contact us or visit their website: farinapetra.it

    32 min
  8. Interview with Matt from mobile wood-fired pizza business Pepper's Perfect Pizza (ENGLISH)

    02/02/2022

    Interview with Matt from mobile wood-fired pizza business Pepper's Perfect Pizza (ENGLISH)

    🇬🇧 On the 35th episode of Connecting the Doughs we share the story of how Emily, Rachel, and Matt started Pepper’s Perfect Pizza, a family-run pizza business in the beautiful region of the Forest of Dean (England), back in 2020.  In our interview, Matt will tell us all about setting up a mobile pizza business from scratch. From the building of The Time Machine - their steam-punk-themed wood-fired oven - to the need of negotiating street trading licenses with local councils, all the way to finding the perfect pitches and attracting customers.  We're happy to share this great positive story that demonstrates how creativity and resilience can bring opportunities in times of crisis. Enjoy! Find Pepper's Perfect Pizza on FB. PS:  we caught up with Matt recently and he's happy to share the news they have now upgraded from a gazebo to a 5000Kg HGV van,  they are also offering Neapolitan-style pizzas and with that... he promised us the rolling pins have been thrown out of the window : )

    44 min
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About

Il podcast dedicato al business della pizza artigianale nel mondo. Sponsorizzato da pizzaiolotribe.com.The podcast is dedicated to the business of artisanal pizza around the world. Sponsored by pizzaiolotribe.comConnecting the world one pizza at the time!

Information

  • Creator
    Pizzaiolo Tribe
  • Years Active
    2020 - 2023
  • Episodes
    42
  • Rating
    Explicit
  • Copyright
    © 2026 Connecting the doughs
  • Show Website
    Connecting the doughs