Pizza Story Podcast

If there’s one thing growing up in a family pizzeria taught me, it’s that pizza is never just about flour, water, and heat 🍕. Behind every crisp crust and blistered edge is a story of trials, human connection, and people who pour their whole hearts into keeping others fed.In this episode, I’m sitting down with pizzaiolo John Di Piero, the passionate hands and heart behind a thriving mobile pizza operation in Heber Valley, Utah 🌄.John’s road to the oven wasn’t conventional. It wasn’t a straight path, and it definitely wasn't easy. From growing up on his Nonna’s simple sheet-pan pies to walking through addiction, dark seasons of loss, and finding recovery in 2014, pizza didn't just become John’s craft; it became his lifeline 🛟. When life fell apart, a small home oven and Saturday night pizza gatherings with friends in recovery sparked an unexpected calling.Today, John is pulling wood-fired Neapolitan-style pies at mountain golf resorts, backyard gatherings, and community celebrations across northern Utah. But behind the scenes of mobile pizza, the reality is far from simple: hauling hundreds of pounds of equipment, outrunning mountain thunderstorms, and figuring out what to do when high summer humidity threatens to blow out every single dough ball an hour before guests arrive ⚡️⛈️.In this conversation, we dive into what it truly takes to master the craft. From training under world champion pizzaiolos like Siler Chapman, Laura Meyer, and Leah Scurto, to understanding why staying small, refusing to cut corners, and embracing the slow-and-steady "tortoise" mindset wins every time 🐢. We talk about the quiet, sacred power of food during life’s most profound moments, whether catering weddings or celebrations of life, and the unforgettable lesson John’s Nonna Gilda passed down in the garden about what it actually means to live a wealthy life 🙌🏽.This conversation is honest, grounded, and full of that unmistakable Italian spirit: that no matter what life throws at you, you put your apron on, you pour in the love, and you make sure everyone gets a seat at the table ♥️.Grab a slice and join us 🍕!⏱️ Episode Highlights✅ 01:11 – The hardest moments of mobile pizza: humidity nightmares and dough blowing out✅ 03:42 – What customers never see behind the scenes (weather scares, heavy lifting & logistics)✅ 05:37 – Childhood memories: Nonna’s sheet-pan pizzas and Sunday dinners✅ 07:03 – The turning point: From loss and depression to finding purpose in the dough✅ 09:21 – Getting certified & the golden advice: "Stay small, keep the quality high"✅ 13:41 – No cutting corners: Sourcing fresh flour, cheeses, and dialing in the crumb✅ 15:52 – Continuing education: Training with champion pizza makers Laura Meyer & Leah Scurto✅ 18:13 – Passing on the legacy & the dream of a simple neighborhood shop✅ 21:47 – Dealing with naysayers: Running a lean business on your own terms✅ 24:19 – Pizza for the soul: Catering celebrations of life and creating sacred memories✅ 27:05 – Nonna Gilda’s lesson on the true meaning of life and wealth🔗 Connect with John: If you're in northern Utah (Heber Valley, Park City, or beyond) and want incredible wood-fired pizza for your next private event, reach out to John!Instagram: https://www.instagram.com/johndipizzapiero/ Facebook: https://www.facebook.com/jddipiero 🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza and food into a lifestyle. From local artisans and celebrities to legendary pizzerias keeping Italian culture alive, we're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.❤️ Connect with us & Get the Books: linktr.ee/astoryaboutpizza#pizza #homepizzamaking #popuppizza 

"When my trial drug started working, I said, you know what? I’m gonna go make a pizza."In this episode, I sit down with Rob Papandrea, known across social media to over a hundred thousand pizza makers as @theloveofpizza 🍕. If you’ve ever scrolled past his videos, you see the blistered crusts, the golden cheese pulls, and a guy who looks like he’s simply having the time of his life baking pies in his kitchen.What almost nobody realizes is the battle that brought him here ♥️.For twenty years, Rob was a high school gym teacher and coach, completely healthy and active. Then, at age forty, he went on summer break and woke up practically bedridden 💙. A massive sarcoma had invaded his abdomen, leading to grueling surgery, aggressive chemotherapy that quickly stopped working, and ultimately a clinical trial drug that keeps him alive today. He had never really cooked a day in his life 🥘. But in the depths of that diagnosis, Rob walked into a Stop & Shop, grabbed flour and yeast without knowing where to start, and began kneading. It wasn't about building an audience or landing brand deals; it was about escaping a terrifying reality and giving his hands and mind something positive to hold onto.In our conversation, Rob and I trace how that quiet coping mechanism bloomed into a full-scale movement. We dive into the science of cold fermentation, the Sunday morning aromas of Italian family kitchens, and the tough realities behind creating content, from wrestling with negative comments to spending thousands of dollars testing 55-pound bags of pizzeria flour. Rob explains the heart behind creating his custom dough kits to help everyday home bakers skip the overwhelm, while reminding all of us that food has never just been about what's on the plate. It's about resilience, family, and showing up for the table when life gets heavy 🫶🏻.Pull up a chair, grab a slice, and listen to a story about passion emerging from life’s deepest corners 🇮🇹.🎙 Episode Highlights✅  00:47 – A coach at 40: The summer Rob woke up bedridden✅  01:45 – Fighting sarcoma, starting a trial drug, and baking the very first pie✅  03:02 – Living between scans and what the camera never captures✅  03:47 – Dealing with brand deals, editing burnout, and baking routines✅  04:44 – Mastering the art of cold fermentation and everyday organic flour✅  06:58 – Italian family roots: Sunday sauce, mom’s recipes, and brotherly advice✅  09:17 – The after-school taste testers waiting at the kitchen counter✅  09:51 – A lifelong pizzeria dream reborn through personal adversity✅  11:19 – Reaching 10,000 followers and taking the leap into the creator fund✅  12:07 – Erica’s story: Helping a family pizzeria and a million-view breakthrough✅  13:15 – The unseen investments: Studio lights, hours of editing, and $90 flour bags✅  14:41 – Developing thick skin: Why getting online hate means you’ve arrived✅  16:03 – Demystifying commercial flour: How the custom dough kit was born✅  18:50 – Grams vs. cups: Making artisanal baking approachable for beginners✅  21:47 – Rob’s wisdom for creators: Pure love, consistency, and ignoring the critics✅  24:06 – Why community and shared tables mean everything in the end🔗 Connect with Rob:Follow Rob on Instagram and TikTok: @theloveofpizzaCheck out his custom dough kits to bake authentic pizzeria-style pies right at home.🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza and food into a lifestyle. From local artisans and celebrities to legendary pizzerias keeping Italian culture alive, we're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.❤️ Connect with us & Get the Books: linktr.ee/astoryaboutpizza#pizza #homepizzamaking #italianfood

Did you know that penne alla vodka, fettuccine alfredo, and chicken parm technically don’t exist in Italy 🇮🇹?In this episode, I sat down with Daniela and Daniele, the passionate husband-and-wife duo behind Apulia Risto Pizza 🍝 in Sussex County, New Jersey. Daniela’s father immigrated from Corato (Bari, Apulia) in 1958 without knowing how to read or write, yet went on to build 19 pizzerias across New Jersey before retiring back to Italy ♥️.Daniela swore she would never set foot in the grueling restaurant business. But when her 85-year-old father suffered a near-fatal illness, she and Daniele made an audacious decision: leave Italy, move to small-town Franklin, NJ, and honor his legacy with 100% authentic, slow-crafted Apulian cuisine 🥘.From shipping seasoned iron pans straight from Bari to baking real Focaccia Barese, pulling warm fresh mozzarella daily, serving fiery Spaghetti all’Assassina, and slinging 80% hydration contemporary thin-crust pizza out of a live-flame Italian dome oven, this isn't your average slice joint 🍕. It’s an edible masterclass in what happens when you refuse to compromise on tradition.Grab a slice, slow down, and join us for a conversation about family, grit, and the healing power of a real homemade meal 🌿🍅🍷.🎙 Episode Highlights✅ 01:03 – From 1958 immigrant to 19 pizzerias: The father’s legacy✅ 03:45 – Meeting in Italy & opening "New York Pizza" in Corato✅ 05:16 – Italian vs. Italian-American: The food myths we all believe✅ 07:06 – A leap of faith: Saving the family dream after a near-fatal illness✅ 09:48 – Bringing Bari to New Jersey: Real Barese pans, olive oil, and stracciatella✅ 12:50 – Authentic Carbonara (No peas, no cream!) & Spaghetti all’Assassina✅ 15:24 – The pizza secret: 80% hydration, biga mother dough & imported dome oven✅ 17:17 – The gourmet pies: Mortadella, pistachio, and flaming crusts✅ 19:32 – Catching the eye of Italy’s famous pasta makers & global invites✅ 21:38 – Why Apulia refuses to open a second location✅ 23:37 – Food as the last true human connection🔗 Connect with Apulia Ristorante PizzaLocation: Franklin, Sussex County, New JerseyFollow on Instagram: https://www.instagram.com/apulia_risto_pizza/ Website: https://apuliaristopizza.com/ If you enjoyed this story, don't forget to give it a thumbs up, leave a comment with your favorite regional Italian dish, and subscribe for more deep dives into incredible food stories!🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza and food into a lifestyle. From local artisans and celebrities to legendary pizzerias keeping Italian culture alive, we're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.❤️ Connect with us & Get the Books: linktr.ee/astoryaboutpizza#pizza #pasta #italianfood

Growing up on the east end of Windber, Pennsylvania, we called it Little Italy 🇮🇹. It was a neighborhood built by Italian immigrants who worked the coal mines, raised their families, and brought their rich food traditions with them.In this episode, I’m sitting down right inside D’Arc’s Pizza with four absolute legends: Butch Rizzo & Marie (Rizzo) Chippie) of Rizzo’s Restaurant, Vicki Hiteshew of Leone’s Market, and my dad, Emery D'Arcangelo. Together, our three family businesses sit within a two-block radius of each other. For over 60 years, no one has competed; they’ve supported each other, eaten at each other's counters, and kept our community fed ♥️.We talk about everything: from our families starting out as general stores and butcher shops in the 1920s and 30s to secret basement wine cellars 🍷, old-school local nicknames, growing up living above the shop, and what it truly means to pass down authentic recipes through five generations.This conversation is so nostalgic and deeply meaningful to me. It’s a tribute to the parents and grandparents who worked tirelessly so we could be here today, and a celebration of the food and family traditions that still bring people from far and wide to our small town 🙌🏽.Grab a slice, pull up a chair, and join us for this special episode!🎙 Episode Highlights✅ 00:00 – Welcome to Windber’s "Little Italy" & my family's roots ✅ 02:11 – The 5th generation at Rizzo’s & childhood sleepovers with Leone’s subs ✅ 04:28 – The two-block radius: How our three family businesses support each other ✅ 06:57 – Introducing today's guests: Butch Rizzo, Vicki Hiteshew & Emery D'Arcangelo ✅ 07:37 – 100+ years of history: From coal mine general stores to restaurants ✅ 09:30 – Neighborhood winemaking & blending local cellars ✅ 10:22 – How Leone’s subs started & the legendary Rhoda Leone ✅ 11:28 – What family members demand when they come back home to Windber ✅ 13:09 – Growing up above the restaurant: "Work was just part of your life" ✅ 14:57 – Old-school town stories, local nicknames & the Sons of Italy vs. Abruzzese Club ✅ 17:37 – The story of Rhoda Leone & the impact she had on her customers ✅ 22:13 – Coal mine shutdowns, family sacrifices & legendary Sunday dinners ✅ 25:09 – Small-town policing in the old days & community memories ✅ 26:44 – Staying loyal to quality ingredients & traditional family recipes ✅ 28:35 – Local collaborations: Bringing back Lamonica’s classic pizza squares ✅ 31:03 – Community over competition: How we take care of each other like family ✅ 35:09 – Social media, book readers, and visitors traveling to Windber ✅ 38:08 – What our ancestors would think seeing these businesses thrive today ✅ 41:30 – The hard reality of family businesses & staying true to who we are 🔗 Connect with these fabulous businesses: @darcspizza@rizzosrestaurant@leonesmarket 🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza and food into a lifestyle. From local artisans and celebrities to legendary pizzerias keeping Italian culture alive, we're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.❤️ Connect with us & Get the Books: linktr.ee/astoryaboutpizza#pizza #pasta #darcspizza #leonessubs #rizzos

Growing up in the Bronx and Yonkers, Chef Joe Youkhan didn’t just enter the restaurant industry. He was born into it. From folding boxes and standing on milk crates to earning his stripes opening tomato cans, his foundation was built on old-school New York pizzerias 🍕. But touching the dough? That took nearly a decade of earned trust.In this episode of The Pizza Story Podcast, I sit down with triple-threat TV champion Chef Joe Youkhan (Food Network's Chopped, Cooking Channel's Fire Masters, and Hulu's Best in Dough). We talk about his pivot from classic New York slice shops to high-end fine dining at the Ritz-Carlton, navigating the 2008 recession, and his realization that live fire changes everything, especially when it comes to pizza dough 🔥.Plus, Chef Joe pulls back the curtain on his newest passion project, Kalakikis, an island-inspired artisan pizza and pastry concept blending Caribbean, Samoan, and live-fire flavors 🌺.Whether you're an aspiring chef, a live-fire fanatic, or just love a great story of persistence, this conversation is packed with heart, hustle, and hard-earned culinary wisdom 🙌🏽.🎙 Episode Highlights✅ 00:00 – Intro: Welcoming Triple-Crown TV Champion Chef Joe Youkhan✅ 01:04 – Raised in Pizzerias: Standing on Milk Crates & Grating Cheese in the Bronx✅ 04:24 – Old School New York Slices & The Red Sauce Legacy✅ 05:28 – Earned, Not Given: Why it took 9 years just to touch the pizza dough✅ 06:35 – From Pizzerias to Fine Dining: Sneaking Pizza onto French Menus✅ 08:17 – The 2008 Recession: How Hardship Built Executive Leadership✅ 10:17 – The Live-Fire Epiphany: Why Radiant Heat Beats Standard Ovens✅ 13:50 – Underrated Grill Science: What Live Fire Does to Dough & Fruit✅ 16:18 – The "Spicy Samoan": Rethinking Sweet, Spicy, & Smoky Toppings✅ 17:35 – Kalakikis: Building a Pizza & Luau Brand from the Ground Up✅ 24:22 – Behind the Scenes of High-Stakes TV Cooking Competitions✅ 26:40 – Chef Joe’s 10-Year Rule for Aspiring Culinary Creators🔗 Connect with Chef Joe Youkhan:Instagram: @chefjoeyoukhanKalakikis Catering: @kalakikiscatering🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza, and food, into a lifestyle. From local artisans and celebrities to legendary pizzerias keeping Italian culture alive, we're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #livefirecooking #chopped #foodnetwork

This week I’m sitting down under the porch at Reed’s Farm with the visionary Cookie Till. She’s the co-founder of A Meaningful Purpose at Reed’s Organic Farm and the heart behind South Jersey icons like Steve & Cookie’s, Ventnor 7311, and Florida Cuts 🙌🏽.Cookie takes us back to her roots, growing up in Atlantic City and working her first boardwalk job at age 14. We dive into how her background in nutrition eventually brought her back to hospitality, and the exact moment she realized her calling was bigger than running a single successful restaurant. It was to nourish a community 🫶🏼. You’ll hear the story of how she saved the historic 70+ acre Reed’s Farm from housing developers to create a sanctuary of agroforestry, complete with a food forest, alley cropping, therapy animals (including Violet the mini donkey 🫏!), and wood-fired farm pizza 🍕. We also talk about our obsession with sourdough, local heritage grains, and bringing back the legendary Florida Cuts with a fresh focus on wild-fermented breads, ugly tomato salad turkey sandwiches, and burrata 🍅🌿.Beyond the food, Cookie breaks down how Reed’s Farm is changing lives through workforce development for adults with special needs, launching "Farmers Row" to build a regional food system, and cooking fresh farm soup every Monday for senior communities across Atlantic City.This episode is a masterclass in community, passion, and what happens when you choose to build a bigger table ❤️.🎙 Episode Highlights✅ 00:00 – Welcome to Episode 86! Meeting Cookie Till✅ 00:52 – Boardwalk Roots & Returning to Hospitality✅ 03:20 – The Awakening: Food Insecurity & Edible Gardens✅ 05:09 – Saving Reed’s Farm & Building a Food Forest✅ 08:23 – Ventner 7311 & Reimagining Florida Cold Cuts✅ 11:58 – The Art of Real Sourdough & Heritage Grains✅ 17:32 – Ugly Tomatoes, Clam Pies & Sandwich Innovation✅ 19:43 – Wood-Fired Farm Pizza at Reed's Farm✅ 24:31 – Special Needs Workforce Programs & Monday Soup Project✅ 28:50 – Building "Farmers Row" & Transforming Regional Food Systems✅ 34:23 – Nature School & Hands-On Food Education✅ 36:33 – Supporting a Working Farm & Closing Thoughts🔗 CONNECT & SUPPORT🌾 Learn More About Reed's Farm: https://www.reedsorganicfarm.org/ 📸 Follow Reed's Farm on Instagram: @reedsfarm 🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza and food into a lifestyle. From local artisans and celebrities to legendary pizzerias keeping Italian culture alive, we're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #reedsfarm #farmtotable #organicfood 

Welcome back to The Pizza Story Podcast! In this episode, I’m sitting down with Chef Cosimo, the mastermind behind Puglia Pizza on South Street in Philadelphia 💚🤍.Chef Cosimo’s story is the true embodiment of the American Dream mixed with deep-rooted Italian heart 🇮🇹. Thirty-three years ago, he arrived in the Philly area from Puglia, Italy, speaking no English and starting at the absolute bottom as "the best dishwasher on Horsham Road." Through decades of relentless work, he went on to open 13 successful restaurants, pizzerias, and cafes across Philadelphia, from Rittenhouse Square to South Philly 🙌🏽.After retiring to Italy for six years to raise his young family, Cosimo realized he missed the fire, the community, and the food. Returning to Philly, he took over a shop on 911 South Street to launch Puglia Pizza, a hybrid Roman-style pizzeria and traditional Italian market (complete with imported glass-jar Nutella, Bronte pistachios, Kimbo coffee, and house-grown tomatoes and basil on the sidewalk 🍅🌿!).In this passionate conversation, Chef Cosimo opens up about why he rejects the commercial "science" of 72-hour doughs and world champion titles in favor of pure, natural ingredients, no bleached/bromated flours, and the simple, loving methods passed down by his grandmother. We talk about why Philly and New York style pizza reign supreme, his stand against paying food bloggers for fake reviews, and how a random customer interaction led him to build an entire gluten-free market line.Grab a slice, turn up the volume, and join us around the table for an unforgettable story of grit, family heritage, and true Italian hospitality!🎙 Episode Highlights✅ 00:40 – From Puglia Dishwasher to Philly Restaurant Owner: The 33-Year Journey & Opening 13 Spots✅ 01:36 – Retiring to Italy vs. The Hunger to Cook: Why Cosimo Returned to Open Puglia Pizza✅ 02:53 – Roman-Style Slices & Why Philly/New York Pizza Beats Most Pies in Italy✅ 04:48 – "Pizza Is Food for the Poor, Not a Science Experiment": Rejecting 72-Hour Doughs & Chemical Flours✅ 07:26 – Taste Memories & Palate: Why True Italian Cooking Comes from Love, Not AI or Books✅ 08:30 – Keeping It Real: The Problem with Paid Food Bloggers vs. Real Customer Reviews✅ 12:13 – Walking the Market: Imported Nutella, Bronte Pistachios, Gelato, and Sidewalk-Grown Basil✅ 22:07 – From Garlic & Olive Oil Spaghetti to Potato-Rosemary Roman Slices & Vegan Puttanesca✅ 24:30 – Accidental Gluten-Free Haven: How One Customer Changed the Puglia Pizza Menu✅ 28:23 – A Message to Pizza Makers: Stop Using Bromated Flours & Put Health First✅ 30:44 – Hardships, Gratitude, and Delivering Pizza in a Smart Car: The Passion Behind the Craft🍕 Connect with Chef Cosimo & Puglia Pizza:Address: 911 South St, Philadelphia, PAInstagram: @pugliapizzaphillyWebsite: Order directly at pugliapizza.comDon't forget to Like, Subscribe, and leave a review on YouTube! What's your take on Chef Cosimo's view on Italian vs. New York style pizza? Drop your thoughts in the comments below! 👇🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza into a lifestyle. Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #pugliapizza #romanpizza #italianmarket 

What happens when a chef steps away from the frantic pace of high-end kitchens to build a life centered around family, community, and the beauty of the outdoors 🍕? In this episode of the Pizza Story Podcast, I sat down with Brandt Bishop, owner and founder of Best Slope Pizza; a mobile Neapolitan setup bringing incredible pies to Western Colorado between Telluride and Aspen ⛰️.Brandt’s journey is full of unexpected twists. He shares what it was like getting bit by the pizza bug as a picky 9-year-old on a trip to Avignon, France (where he realized crust could actually taste amazing!), before returning home to rural Colorado and eating frozen pizza for the next decade . After years of working every position from dishwasher to executive chef in Seattle, he realized he needed a change of pace and a better quality of life❤️.When he returned to his home county, a small community of 30,000 people with a town of less than 1,000, he noticed how much locals craved great food made with ingredients from nearby organic farms. What started as small food pop-ups eventually led him back to pizza, where he found a way to combine his love for fine-dining flavor profiles with a fun, approachable menu inspired by 90s hip-hop (like "The Ilmatic" and "The MF Shroom") and local Colorado heritage (like "The Green Lantern" pie with green chili jam and cilantro pesto) 🤤.Most importantly, Brandt shares how building his own small, mobile business allowed him to slow down, be home by 5:00 PM, spend time in nature, and truly connect with the community he calls home. Settle in, grab a cup of coffee or a slice, and enjoy this warm conversation about starting over, honoring local growers, and finding joy in the simple things ☕️!🎙 Episode Highlights✅ 00:00 – Welcome to the Pizza Story Podcast with Erica D'Arcangelo✅ 00:34 – Growing up in Colorado, moving to Seattle, and coming back home✅ 01:24 – The 9-year-old in Avignon, France: The moment pizza crust changed his perspective✅ 02:23 – From French pizza back to 10 years of DiGiorno’s in rural Colorado✅ 02:39 – Starting out in Seattle: Building pies at Pagliacci Pizza✅ 03:13 – Working every role from dishwasher to executive chef in Seattle kitchens✅ 03:51 – Shifting priorities in his 30s: Looking for a better quality of life✅ 05:08 – Watching The Bear and reflecting on life behind the line✅ 06:17 – Moving back to a town of under 1,000 people✅ 07:10 – The lightbulb moment: Watching a local salad pop-up at a bar✅ 08:00 – Listening to the community & pivoting to pizza pop-ups✅ 09:18 – Remembering his very first pizza building experiences✅ 10:37 – The funny, humbling pizza night with friends that sparked a new passion✅ 12:29 – Setting up under a tent and serving 100 pies to local neighbors✅ 16:40 – Making a pie for the "crust skippers" who usually leave edges behind✅ 17:20 – Sourcing organic produce, beef, and lamb from Western Colorado farmers✅ 18:30 – "The Green Lantern" pie: Bringing Colorado green chili stew flavors to pizza✅ 20:00 – 90s Hip-Hop inspirations on the menu: "The Ilmatic" & "The MF Shroom"✅ 22:43 – Taking care of customers who order pies to-go✅ 24:29 – Finding life balance: Being home by 5 PM and enjoying nature✅ 25:37 – Looking ahead: Local frozen pies and future storefront dreams✅ 27:34 – How to find Best Slope Pizza between Telluride and Aspen, ColoradoConnect with Brandt & Best Slope Pizza: 📸 Instagram: @bestslopepizza 🌐 Website: https://www.iwantza.com🎧 If you enjoyed this episode, please like, leave a comment, and subscribe to the Pizza Story Podcast to support independent storytellers and local pizzerias! 🍕🇮🇹 About the PodcastFrom local artisans and celebrities to legendary pizzerias keeping Italian culture alive, we're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.#pizza #bestslopepizza #coloradoeats #foodstorytelling #cheflife

From the lush gardens of Switzerland to the high-stakes kitchens of California and five-star resorts tucked into the Italian Alps, the path to great pizza is rarely a straight line 🍕.In this episode of the Pizza Story Podcast, host Erica D'Arcangelo steps inside the lively, aromatic dining room of Dolomiti Pizzeria & Enoteca in Omaha’s Millwork Commons. Joined by co-founder and executive chef Tim Maides, they break down how a childhood spent picking fresh lettuce with a Swiss grandmother and years of fine-dining experience eventually transformed into one of the Midwest's most unique pizza destinations ❤️.Tim takes us back to his time working outside Bolzano, Italy, at a mountain resort surrounded by the towering, breathtaking peaks of the Dolomites, the legendary mountain range in Northern Italy that gave the pizzeria its name 🇮🇹 . Away from the classic Neapolitan hubs of the south, he fell in love with a regional, mountain-influenced "Northern Italian tavern style" pizza. A crispier, lighter, and more versatile style that captured the spirit of the Alpine landscape and stayed with him long after returning to the States.After two years of relentless sourdough experimentation, fine-tuning dough hydration, and adding durum semolina flour for a distinct golden hue and crackery bite, Dolomiti was born to showcase that Alpine heritage. Driven by a chef's mindset rather than rigid tradition, Tim shares how he builds relationships with local Nebraska farmers to showcase hyper-seasonal ingredients, from viral local peach pizzas layered with smoky speck and 10-year aged balsamic, to roasted sweet corn topped with goat cheese and shishito peppers.Tune in for an inspiring conversation about family heritage, the art of sourdough science, the vintage pistachio-green oven at the heart of their space, and how a little slice of Northern Italy found its perfect home in Omaha.🎙 Episode Highlights✅ 00:00 – Live from Dolomiti: Capturing the sounds and energy of the pizzeria floor.✅00:56 – From Switzerland to Omaha: Tim’s culinary roots and journey from dishwasher to executive chef.✅ 03:38 – The Dolomites Connection: Naming the shop after Northern Italy's mountain range and discovering Alpine tavern-style pizza.✅ 06:04 – Mastering the Crust: Two years of sourdough science, bread failures, and the addition of semolina flour.✅ 07:09 – Farmers & Flavor: Crafting hyper-seasonal specials with local peaches, roasted sweet corn, and artisan cheeses.✅ 10:47 – The Pistachio Oven: Blending Neapolitan sauce with unique bakes inside a custom vintage oven.✅ 20:28 – The Enoteca Experience: Crafting seasonal cocktails, curated wine lists, and welcoming late-night guests.🔗 Connect with Dolomiti Pizzeria & EnotecaInstagram: @theitalianontour@millworkcommonshttps://www.facebook.com/dolomitipizzeria 🎧 If you enjoyed this episode, don't forget to like, subscribe, and leave a comment below about the Dolomites or Dolomiti Pizzeria & Enoteca!🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza into a lifestyle. From local artisans and celebrities to legendary pizzerias keeping Italian culture alive, we're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

Have you ever wondered what real Italy tastes like once you step off the big tourist bus 🇮🇹? In this episode of the Pizza Story Podcast, I sit down with Chantelle and Giovanni, the incredible couple behind The Italian on Tour. Together, we dive deep into what happens when you swap the crowded, commercialized sights of Rome and Florence for the quiet, soul-stirring heart of the Italian countryside ❤️.From backpacking Europe at 18, to importing fresh Fior di Latte mozzarella into Western Canada, Chantelle and Giovanni share the personal journeys that inspired their boutique travel company. We talk about the magic of slow travel: hunting truffles with local dogs, making tagliatelle alongside an Italian aunt using a 100-year-old rolling pin carved from a fig tree, and sitting around a cozy wooden table listening to a retired lawyer distill grappa in 120-year-old copper tanks.Of course, it wouldn't be the Pizza Story Podcast without talking about pizza! We explore why there’s no such thing as "one best pizza," the mind-blowing simplicity of discovering potato slice pizza in Perugia, and how sharing a wood-fired forno pie on night one transforms a group of complete strangers into lifelong friends 🍕.Pull up a chair, grab a glass of wine, and get ready to fall in love with the authentic side of Italy.🎙 Episode Highlights✅00:00 - Welcome to the Pizza Story Podcast & Meet The Italian on Tour✅ 00:40 - Travel Is About Memories, Not Sights (Chantel's Backpacking Story)✅ 03:06 - From Mozzarella Importer to Tour Host (Giovanni's Culinary Journey)✅ 19:16 - Grappa, Truffles, and 100-Year-Old Rolling Pins (Unforgettable Experiences)✅ 27:10 - The Magic & Conviviality of Pizza (Potato Slice Memories & Wood-Fired Fornos)🔗 Connect with The Italian On TourWebsite: The Italian on TourInstagram: @theitalianontourFacebook: The Italian on Tour🎧 If you enjoyed this episode, don't forget to like, subscribe, and leave a comment below with your favorite memory of Italy!🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza into a lifestyle. We're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ #pizza #italy #italiantravel