Pizza City with Steve Dolinsky

Steve Dolinsky
  • ٤٫٧ (٩٥)
  • الطعام
  • يتم التحديث يوميًا
Pizza City with Steve Dolinsky

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

  1. قبل ٣ أيام

    Vincenzo Onnembo - nNea (Amsterdam)

    Vincenzo Onnembo was a film student in Rotterdam, but in 2018 wound up in Amsterdam with a business partner, making Neapolitan-inspired pizzas at nNea. He has since opened a carryout operation next door, since getting a reservation at the restaurant could take months. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

    ٢٣ من الدقائق

  2. ٦ جمادى الأولى

    David Peña - Fortunate Son (Garland, TX)

    David Peña fell hard for New Haven style apizza, so after a deep research trip - where he spent time in some famous kitchens like Frank Pepe's - he returned to Texas with new vigor and the idea to replicate the traditional apizza (ah-BEETS) in the Lone Star state, about 30 minutes outside Dallas at Fortunate Son (yes, named for the Creedence Clearwater Revival song). --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

    ٢٣ من الدقائق

  3. ٢٢ ربيع الآخر

    Rony Stark - PennePazze (Nashville)

    Rony Stark grew up in Italy, with an appreciation for homemade pasta and pizza. But when he moved to Nashville several years ago, he saw an opportunity to create something no one had done before: Roman pinsas. At PennePazze he offers both handmade pasta and these light and airy pizzas, and is expanding the business. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

    ٢٢ من الدقائق

  4. ٨ ربيع الآخر

    Novel Pizza Cafe (Chicago)

    A pair of Filipino cousins joined forces with their Mexican friend to open a unique pizzeria in the Pilsen neighborhood of Chicago. Novel Pizza Cafe combines both of the partners' cultures, but also thinks of itself as and all-day cafe. We took a closer look at how they make both a Chicago thin pie as well as a deep-pan. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

    ٢٦ من الدقائق

  5. ٢٤ ربيع الأول

    Mama's TOO! (NYC) From the Archives

    We revisit this wonderful pizzeria from the Upper West Side of NYC, now that they have a second location downtown. Frank Tuttolomondo's square slices at Mama's TOO! are incredible. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

    ٢١ من الدقائق

  6. ١٠ ربيع الأول

    L'industrie Pizza (NYC) From the Archives

    We revisit L'industrie in NYC this week, after they came in 80th in the world from the 50 Top Pizza organization. We are revisiting this classic because they now have a second location in the West Village, but we spoke with owner Massimo Laviglia way back in 2020, when he was still finding his footing. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

    ٢٤ من الدقائق

  7. ٢٦ صفر

    Rose Barraco George - Vito & Nick's (Chicago)

    For nearly 80 years, Rose Barraco George has been a part of legendary Vito & Nick's in Chicago. A true blue collar joint since it's inception as a bar in 1920, the bar/restaurant continues its tradition of making one of the finest tavern style pizzas in the city. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

    ٢٦ من الدقائق

  8. ١٢ صفر

    Ryan Pollnow - Flour + Water Pizzeria (San Francisco)

    Four years ago, we had Thomas McNaughton on the show, talking about his new concept, Flour + Water Pizzeria in the Mission District in San Francisco. Since the pandemic, he and his co-Chef/Culinary Director, Ryan Pollnow, moved and expanded the operation, tweaking the recipe, and deciding to set up a commissary in the new store that will ultimately support additional stores. Meanwhile, they operate a sit-down pizzeria in front and a slice shop in the back. That’s where I met Pollnow, to talk about the evolution of their pizzeria, and how they nailed one of the best gluten free slices I’ve ever had. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

    ٣٠ من الدقائق
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حول

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

المعلومات

  • صناع العمل
    Steve Dolinsky
  • سنوات النشاط
    ١٤٤٠ هـ - ١٤٤٦ هـ
  • الحلقات
    ١٥٥
  • التقييم
    ملائم
  • حقوق النشر
    © Steve Dolinsky
  • موقع البرنامج على الويب
    Pizza City with Steve Dolinsky

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