Steve Dolinsky, author of 'Pizza City USA' and founder of Pizza City USA Tours, 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.
Joe Quercia - Freddy's Pizza (Cicero, IL)
Joe Quercia has worked hard his entire life. He started working at Freddy's Pizza in Cicero in 1968, at the age of 13, and never left. Quercia talks about his Neapolitan heritage, how he learned to speak English and then expand the offerings at his tiny store, while the neighborhood around him changed completely.
Frank Pinello Continues Pushing to Make Pizza Taste Even Better
Frank Pinello grew up in Brooklyn and Long Island, and aside from hearing it in his voice, you can tell how passionate he is about creating the best slices. His work with chefs like Nate Appleman and the opening team at Roberta's were seminal experiences, but it was when they handed him the reigns to Best Pizza in Williamsburg, that he really came into his own as a pizza maker.
Artisan Pies in the Nation's Capital
All-Purpose is one of D.C.'s best pizza places, and the pies are a result of owner Mike Friedman's many experiences at restaurants along the Eastern Seaboard. Sourcing only the best flour, tomatoes and cheese, he has elevated the typical New York thin, deck oven baked pizza, by adding hydration and a solid three days of fermentation.
The Most Passionate Man in Pizza? Scott Wiener Certainly Lives His Brand
Scott Wiener started out working in the Department of Cultural Affairs in Hoboken, New Jersey, when an impromptu pizza tour for his birthday led to the creation of a full-time business. Today there are 65 pizzerias in the Scott's Pizza Tours universe, with more than a dozen tours offered every week. On top of that, Scott leads demos, speaks to industry leaders and even holds the world record for the most number of pizza boxes. The man lives his brand. Steve talks to him about what he looks for in a proper NYC slice.
Artisan Pizzas Down East Maine, Close to Acadia National Park
Tim Semmler and his wife, Lydia, have been running Tinder Hearth Bakery from their home in rural Maine for the past 13 years. More recently, they've added pizza. Toppings depend on what their local farmer sells them. The flour is from Québéc and the starter is all-natural. If you're headed to Acadia National Forest, it's a must-stop.
Brian Spangler of Apizza Scholls (Portland, OR)
Brian Spangler has had a lot of jobs. Some in I.T., some in bread baking. But it's the four year period while working in rural Oregon that laid the foundation for what would become Apizza Scholls in Portland. We met Spangler in the hills of Montana - at The Resort at Paws Up - where he was tasked with recreating his long-fermented dough and baking pies in ovens he wasn't necessarily used to; no matter, he figured it all out and turned out some amazing pies.