146 episodes
Pizza City with Steve Dolinsky Steve Dolinsky
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- Arts
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4.7 • 94 Ratings
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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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Jason Vincent - Pizza Matta (Chicago)
Jason Vincent (Giant, Chef's Special) has worked in Chicago as a Chef for nearly 20 years. After stints at Lula and Nightwood, he struck out on his own and despite running two successful restaurants in town, decided to pursue pizza in a serious was during the pandemic. At Pizza Matta, he offers both an E. Coast-inspired thin as well as a Midwestern tavern style.
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Alpha & Omega Pizza Farm (Princeton, MN)
Kim Hayes' background as a culinary employee at Macy's and Marshall Fields laid the groundwork for her lifelong dream: to open a pizza farm with her husband, Brad. They've spent the last 10 years renovating the Alpha & Omega Farm in Princeton, MN, about an hour north of Minneapolis, creating "Pizza Nights" on Thursdays and Saturdays in the Summer and Fall. Steve spent the day with Kim as she prepped for a recent dinner service.
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Ryan Ososky - Dtown Pizzeria (L.A.)
Ryan Ososky has worked for some of the biggest chefs on the West Coast - Bradley Ogden, Michael Mina, Wolfgang Puck - and when he decided to go out on his own, he felt the most appropriate use of his skills would be pizza. Not just any pie though, he had to make the Detroit style pizzas he remembered growing up Michigan. But Ryan's pies at Dtown go way beyond just pepperoni; he now offers a $100 pie with A5 Wagyu and caviar...
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Jerry Czerwinski - Uncle Jerry's (Cary, IL)
Jerry Czerwinski grew up in Skokie, IL, a child of mostly thin crust and some deep-dish. He had a long career as a carpenter, before going head-first into pizza, really getting the bug about a decade ago. He and his family now run Uncle Jerry's Pizza Co., a small suburban pizzeria where they've completely reimagined deep-dish, creating a pie with one of the best OBRs (optimal bite ratios) anywhere.
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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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Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support
Customer Reviews
Great podcast!
I have an hour commute so I get to listen to 4 episodes a day, every one of them has been a fantastic insight into the professional pizza world
Favorite episode = St. Vito’s!!
Best episode by far is the St. Vito Focacciaria in Nashville!
Best Pizza Podcast, easily.
I would want to write a long review but this short one will suffice.
So I've listened to several pizza related podcasts and this is the best one all around. Why?
It covers everything about pizza from all angles specific pizzerias, pizza makers, the business itself, reviews/recommendations, and knowledge on pizza making that can be taken on my an aspiring pizza maker at any level.
Other pizza podcasts are more singularly focused and get too in the weeds to have a long term listen shelf life. Although sometimes, and this is my one criticism of this podcast, some interviews get too into particulars of pizzerias that the more obsessive pizza fans would care about.
But overall this podcast strikes the balance between general interest and pizza fan stuff well.