Podcast Steve Dolinsky terbaik (2024)

1
David Peña - Fortunate Son (Garland, TX) 22:35

5d ago22:35

22:35

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 Clearw…

1
Rony Stark - PennePazze (Nashville) 21:35

19d ago21:35

21:35

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:…

1
Novel Pizza Cafe (Chicago) 25:54

1M ago25:54

25:54

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: h…

1
Mama's TOO! (NYC) From the Archives 20:36

2M ago20:36

20:36

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

1
L'industrie Pizza (NYC) From the Archives 24:23

2M ago24:23

24:23

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.s…

1
Rose Barraco George - Vito & Nick's (Chicago) 25:38

2M ago25:38

25:38

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…

1
Ryan Pollnow - Flour + Water Pizzeria (San Francisco) 29:40

3M ago29:40

29:40

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…

1
Don Hernandez - Pinky Ring Pizza (Madison, TN) 24:07

3M ago24:07

24:07

A Chicago native who grew up on NYC slices, Don Hernandez traveled around the country, ending up in Nashville several years ago. He never intended to open a pizzeria, but he found that it was recession and pandemic-proof, and the community just outside of town, in Madison, was incredibly supportive. His NYC-inspired slices at Pinky Ring Pizza go a …

1
Jason Vincent - Pizza Matta (Chicago) 29:18

4M ago29:18

29:18

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…

1
Alpha & Omega Pizza Farm (Princeton, MN) 24:06

4M ago24:06

24:06

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 a…

1
Ryan Ososky - Dtown Pizzeria (L.A.) 20:45

5M ago20:45

20:45

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…

1
Jerry Czerwinski - Uncle Jerry's (Cary, IL) 21:28

5M ago21:28

21:28

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 o…

1
"Eating With Your Eyes..." from Pizza City Fest L.A. 2024 27:04

6M ago27:04

27:04

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 Se…

1
The Dough Whisperers at Pizza City Fest L.A. 32:55

6M ago32:55

32:55

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 t…

1
Chris Decker - Truly Pizza (Dana Point, CA) 26:55

7M ago26:55

26:55

Chris Decker worked for 26 years under John Arena at Metro in Las Vegas, but now he's the guy in charge at Truly Pizza in Dana Point, CA. They offer two very distinct styles of pizza and both are incredible. Chris and his crew are going to be featured at Pizza City Fest LA this weekend, where they'll be showing off a very unique pie. He previews it…

1
Jeff Barris - Hail Mary (L.A.) 24:01

7M ago24:01

24:01

Jeff Barris has always been into pizza, but when he had a chance to buy an established pizzeria in Atwater Village, he jumped at it. Hail Mary already had a cult following, but now that Barris and his team have taken over, they've changed very little (just the sauce), keeping the same all-natural starter intact and employing four different flours. …

1
Pizza Expo 2024 21:03

8M ago21:03

21:03

Coming back after a few years of so-so attendance, still recovering from the pandemic, the 40th International Pizza Expo was a smash in almost every way. I spoke with a few attendees about why they made the trip. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

1
Connie Zotta - Salerno's (Chicago) 23:12

8M ago23:12

23:12

Connie Zotta is the 2nd generation to run Salerno's in Chicago's West Town neighborhood. The pizzeria has been around since 1966, when it opened in a near suburb of Chicago (Berwyn). Zotta's dad, Joe Salerno, founded the business with his brothers, but since he passed away recently, she has been tasked with keeping the tradition alive. --- Support …

1
Alex Koons - Hot Tongue (L.A.) 26:25

9M ago26:25

26:25

Alex Koons has had an interesting career - audio engineer, pizza delivery guy - but his biggest challenge was attempting to open a vegan pizzeria in L.A. It didn't take long to realize he had to pivot. Today his pizza at Hot Tongue in Silver Lake (both vegan and meat-friendly) is among the best in the city, due mainly to his remarkable dough recipe…

1
Peter Dorrance & Eric Ehler from Outta Sight in San Francisco 25:21

9M ago25:21

25:21

Peter Dorrance and Eric Ehler met while working at Mr. Jiu's, the Michelin-starred restaurant in San Francisco's Chinatown. They left to open Outta Sight, a NYC-style pizzeria in the Tenderloin. Convincing locals that it's OK to re-heat slices to-order took some getting used to! --- Support this podcast: https://podcasters.spotify.com/pod/show/pizz…

1
Katsuya Fukushima - Tonari (Washington D.C.) 25:06

9M ago25:06

25:06

Katsuya Fukushima spent 15 years working for José Andrés in Washington D.C., and it allowed him to travel the world. But his upbringing in Hawaii also influenced his palate, and his Japanese heritage also plays a role on his menus. He now cooks Wafu - Japanese inspired Italian - at Tonari in D.C.'s Chinatown, where he and pastry chef Mary Mendoza h…

1
Brian Strutz - A Dopo (Knoxville) 23:55

10M ago23:55

23:55

Like several of Knoxville's best chefs and restaurants, owner Brian Strutz is an alum of Blackberry Farm's kitchens. A Dopo is an homage to a life-changing trip he took to Italy years ago, where all they had was an oven. Strutz still uses an all-natural starter and his staff pulls mozzarella curds each day. Serious Old School in Tennessee! NOTE: on…

1
Jenny Olbrich - The Esters (Brooklyn) 21:55

10M ago21:55

21:55

Jenny Olbrich has had a multi-faceted career - from private chef to designer...eventually landing in Greenpoint, Brooklyn, at The Esters - a bar and restaurant with a tidy pizza program. She talked about her path, and how she managed to crank out hundreds of pies at a time in a kitchen the size of a walk-in closet. --- Support this podcast: https:/…

1
Max Balliet - Pizza Lupo (Louisville) 26:33

10M ago26:33

26:33

Max Balliet has held odd jobs in mechanics, but a life-changing trip to Italy as a kid shaped his future career. He didn't see much of a pizza culture in his native Louisville, so he decided to create something completely unique - a neo-Neapolitan style pizza based on an all-natural sourdough starter - and now Pizza Lupo is one of the best places t…

1
Lenny Rago - Panino's Pizza (Chicago) 27:16

11M ago27:16

27:16

Lenny Rago has been working in professional kitchens since he was 14. Now in his 50s, the Chicago native has built Panino's into a pizza powerhouse, creating nearly a half dozen types of pie at three different locations. We met up with him at his Evanston location, where he showed off a classic Chicago tavern style, as well as a preview of his deep…

1
Daniele Cason - The Pizza Bar on 38th (Tokyo) 29:27

12M ago29:27

29:27

Daniele Cason has been the Executive Chef at The Mandarin Oriental in Tokyo for more than a decade. As a Rome native, he wanted to bring pizza to the restaurant, and did so in the form of a small L-shaped bar with just a few seats called The Pizza Bar on 38th. He recently began offering only an omakase (tasting) experience for guests, requiring a t…

1
Mike Lange - Noble Pie (Calgary) 25:06

1y ago25:06

25:06

Ontario native Mike Lange was a graphic designer who happened to be backpacking in Australia when he met his girlfriend (a fellow Canadian). They decided to set up shop in her hometown of Calgary, where Noble Pie has been a hit almost since it opened. Demand these days is off the charts, for Lange's artisan thin pies, inspired by New York City pizz…

1
Connie & John's Pizza (Calgary) 25:47

1y ago25:47

25:47

Connie DeSousa and her business partner, John Jackson worked together in San Francisco, and since both are Canadians, eventually moved back to open CharCut in Calgary. They’ve also got CharBar there, and more recently, Connie & John’s Pizza, which is a takeout only operation, though you can sometimes eat upstairs from CharBar if there’s seating ope…

1
Mathew Wilde - Bob's Pizza (Chicago) 25:29

1y ago25:29

25:29

We’re back in Chicago and no, we're not talking about stuffed or deep-dish or tavern-style, but rather, a hybrid between New York and artisan at Bob's Pizza. The New York part comes from the dough – it’s stretched to 18”, the slices are foldable with no tip sag, they’re baked on stone hearths and toppings are applied judiciously, all in balance. Th…

1
James Durawa - Wy'East Pizza (Milwaukee) 24:14

1y ago24:14

24:14

James Durawa grew up in Green Bay, Wisconsin, but learned how to make artisan pizza while working at Apizza Scholls in Portland, Oregon. He and his wife moved back to Milwaukee several years ago and opened Wy'East Pizza on the west side of town, serving his guests a unique pizza (by local standards); a strong deviation from the ubiquitous tavern st…

1
Donny Mellozzi - Pizza Frankie's (Montreal) 22:30

1y ago22:30

22:30

There may not be a straight line from the Italian deli and butcher business to pizza making, but Donny Mellozzi isn’t letting that stop him. His passion for pizza has been all-consuming the last several years, and its led to the creation of two types of pizza he’s making in a converted space above a paint shop in a Montreal suburb. Pizza Frankie's …

1
Educational Panels from Pizza City Fest Chicago 2023 16:32

1y ago16:32

16:32

During the two-day festival at the end of August, we always hold a series of educational and informational panel discussions. We have excerpts this week from "The Dough Whisperers" and the "3rd Wave Deep Dish/Pan" panels, held at The Salt Shed in Chicago. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support…

1
Brian Tondryk - Bartoli's (Chicago) 26:46

1y ago26:46

26:46

When he got tired of his corporate job, Brian Tondryk decided to get into the pizza business, because his grandfather - Fred Bartoli - inspired him as a kid. Bartoli started Gino's East in 1966 in Chicago. Tondryk had to talk to old timers, do his research and go back to his childhood to try to recreate the pies he remembered from the 1970s. He now…

1
Devin Bogdan - Smith & Lentz Brewery (Nashville) 24:17

1+ y ago24:17

24:17

Devin Bogdan has worked in restaurants around the U.S., some that have received Michelin stars or James Beard awards. For the last four years, he's been in the kitchen at Smith & Lentz Brewery, an East Nashville bar and restaurant with an ambitious menu, drawing upon the seasons. The pizza he has developed is truly remarkable, using several flours,…

1
Tony Scardino - Professor Pizza (Chicago) 28:27

1+ y ago28:27

28:27

Tony Scardino is a child of the Chicago suburbs. His memories are of thin and crispy tavern style pies, but over the years, as he made his way around the kitchens of some of Chicago's better restaurants, he got the pizza bug. The last few years have seen him and his Professor Pizza brand bouncing around Chicago, but always improving his craft. Toda…

1
Luca Platania - Forza (Helsinki) 21:41

1+ y ago21:41

21:41

Luca Platania has had a tough road getting to where he is. A brain tumor scare followed his move from Italy to Finland (he followed his wife back home), where he had to learn the language. Now, he's got several locations of Forza in Finland, and Steve met up with him at his year-old space in Helsinki, where Luca showed off his two styles of pizza. …

1
Chadwick Corcoran - Two Doughs (Agoura Hills, CA) 25:38

1+ y ago25:38

25:38

When you start rolling and tossing dough at the age of five, you have some strong opinions and approaches to pizza making. Chadwick Corcoran sure does. In fact, he feels so strongly about both hand-stretched thins baked on the hearth, as well as pan-baked Sicilians, he decided to offer both at his suburban L-A pizzeria, Two Doughs. --- Support this…

1
Rick Rosenfield, California Pizza Kitchen 19:50

1+ y ago19:50

19:50

Rick Rosenfield started his career with the Justice Department, going on to become a trial lawyer and prosecutor. But he and his business partner realized early on they wanted out of law, and into the restaurant business. They decided to create a pizza brand based on the California way of living - fresh produce, seasonal ingredients and unique (oft…

1
The Dough Whisperers - Pizza City Fest L.A. 35:53

1+ y ago35:53

35:53

Our first panel discussion at Pizza City Fest L.A. this year was "The Dough Whisperers," a panel including three of the leading dough experts in L.A. right now: Daniele Uditi (Pizzana), Andy Kadin (Bub & Grandma's; dough supplier for Nancy Silverton/Mozza) and Evan Funke (Funke, Felix Trattoria, Mother Wolf). Moderated by our friend Noel Brohner, t…

1
Salvatore LoCascio - Coda di Volpe (Chicago) 25:50

1+ y ago25:50

25:50

Salvatore LoCascio has paid his dues. First in Italy, then in Chicago, working for the city’s best Neapolitan pizza makers. He’s now stationed at Coda di Volpe - one of only three VPN certified pizzerias in the city, where he’s adding a touch of his Sicilian heritage, and adding a new pizza to the traditional lineup. --- Support this podcast: https…

1
Michael Schell - Schellz Pizza Co. (Los Angeles) 26:28

1+ y ago26:28

26:28

Michael Schell and his wife operate out of a ghost kitchen in Hyde Park, which is just a few miles from Inglewood and SoFi stadium. It’s a pretty grim block, and it’s hard to spot, but once you do, you’ll be happy you arrived. Schell loved Detroit style pizza, and wanted to create something a little bit different, mimicking shokupan milk bread in J…

1
International Pizza Expo 2023 14:41

1+ y ago14:41

14:41

This year's International Pizza Expo was back in full force after a couple of years of limping along. The Las Vegas Convention Center was filled with all kinds of vendors and suppliers, as well as pizza fanatics. I lost my voice the day before the Expo started, so it was a challenge talking to people, but I managed to hear a number of voices from d…

1
Matt Lyons - Tribute Pizza (San Diego) 22:29

1+ y ago22:29

22:29

Matt Lyons built ⁠Tribute Pizza⁠ as an homage to some of the greatest pizzas he's ever had. He makes 13" Neo-Neapolitans, pan-baked grandmas and 18" NYC style pies, hand stretched and tossed like a pro. We spoke with Matt just before service, as he make one of his new favorites, inspired the pizzas he had at L'Industrie in Williamsburg, Brooklyn. -…

1
Salvatore Grasso - Pizzeria Gorizia 1916 (Naples, Italy) 27:10

1+ y ago27:10

27:10

When most kids were figuring out Play Dough, Salvatore Grasso was literally playing with real dough, a result of a combination of double zero and zero flour. Today’s show is all about family and history. Growing up in a legendary Naples pizzeria - Gorizia 1916 - he is the fifth generation. We spoke to him and his wife, Lucia, about how they've main…

1
Franco Pepe - Pepe in Grani (Caiazzo, Italy) 28:16

1+ y ago28:16

28:16

Franco Pepe has been in business since 2012, but it was the Chef's Table: Pizza episode that helped catapult him into stratospheric popularity among pizza aficionados. He has built a temple to the art of pizza - Pepe in Grani - where all dough is mixed by hand, and toppings are curated from around the country, oftentimes transformed into unrecogniz…

1
Sexton Garcia - Editor Pizza (Miami Beach) 18:01

1+ y ago18:01

18:01

Tucked into the first floor of the Urbanica Hotel in South Beach, a Brooklyn-style pizza awaits, topped with Bianco di Napoli tomatoes and Grande cheese. Yes, not all slice joints in S. Beach are equal! Editor Pizza is taking the beach pizza concept a few steps further, with a slight Argentinian twist. --- Support this podcast: https://podcasters.s…

1
Robert Maleski - Milly's Pizza in the Pan (Chicago) 21:18

2y ago21:18

21:18

Robert Maleski grew up on Chicago's North Shore, devouring tavern style, thin crust, square-cut pizza. But a visit to Burt's in Morton Grove as an adult changed his life, literally. He's been obsessed with deep pan pizza ever since. He opened Milly's Pizza in the Pan during the pandemic, and just moved into a permanent space about a year ago, where…

1
Dan Kluger - Washington Squares (NYC) 25:00

2y ago25:00

25:00

Dan Kluger took a very different route to pizza making. A classically trained chef who has worked with NYC legends like Danny Meyer, Tom Colicchio, Floyd Cardoz and Jean-Georges Vongerichten, he started Washington Squares as an answer to COVID restrictions, when his restaurant - Loring Place - was shuttered. Now the grandma-style squares are availa…

1
John Margulies - Magic John's (Berlin) 26:28

2y ago26:28

26:28

From Israel, to New York City and then…Berlin of all places. John Margulies went from clubs and electronic music to pizza, deciding to open his own pizzeria - Magic John's - just days before the world shut down in 2020. Today, he’s on a path toward expanding his brand all over Germany with his unique take on New York style and Detroit style pies. O…

1
Fred Eric - Pi' L.A. (Los Angeles) 26:15

2y ago26:15

26:15

What is "L.A. style" pizza? Fred Eric has some strong opinions on the matter. For one thing, it means using local toppings inspired by the immigrants who settled there, so Korean and Latin for starters. But it also refers to the use of kombu in the water used to make the dough. The result at Pi L.A. is an über light and crispy base for a pie that h…

Podcast Layak Disimak

Steve Dolinsky Podcast

Podcast Layak Disimak

Panduan Referensi Cepat