Back in the studio for episode 26 we play catchup on the latest pizza news and stories that have come across our desk. Frank also announces his new Parking Lot Pizza idea.

Topics Inclue:

- Starting off the year and our plans for the Charred set

- Frank’s Parking Lot Pizza idea

- New Haven Pizza Airbnb

- Article from The Atlantic on homemade pizza

- Hype building for the new “Ah-beetz” Franchise

- 100 years of Frank Pepe

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We're starting 2025 with a bang. Welcoming in a massive guest for the first episode of the year. Max Lewis owner of Lenny’s Apizza, London’s first New Haven Apizza joint. Max tells us the fascinating backstory of how he fell in love with New Haven style Apizza. From visiting Wooster Street for the first time a few years ago, to finding Frank's pizza making videos on YouTube, it's been a tale written in the cheesy, crispy, charred stars. Now he's bringing his Apizza making skills across the pond to the people of the UK. We dive into the reaction he's been getting, what the pizza game competition is like in London, and much more.

 

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To wrap up our first year of the show Frank and Kevin count down their favorite New Haven pizza moments of 2024. They also get into their favorite episodes in year one of Charred.

 

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This week Frank continues his demo series with how to make New Haven style sauce. We also give you a holiday gift guide for the pizza maker or pizza lover on your list. And a sneak peek at our new custom Charred hats!

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This week Kevin and Frank are full from Thanksgiving dinner and ready to talk pizza

Topics include:

- Making a Thanksgiving Pizza

- Ordering cheese-less pizza

- Upside down cast iron pizza

- Frank's new pizza style concept, Barbeetz!

- Pizza Delivery Guy Vs Dog

- RIP Butch founder of Mike's Apizza West Haven

- Bimonte's Mr. B's Pizza in Cheshire closing its doors after 32 years

- Ah-Beetz Franchise

- Abate's Apizza Location Update

 

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This week, we are joined by the incredibly talented artist, creator, and visionary Michael Pollock from New Haven Pizza Club. You've proably seen his 9,000 pound pizza statue either at The District in New Haven or outside of Modern Apizza. We talk with Michael about his creative journey, passion for pizza and his city, and how art and food collide. He brought plenty of cool pizza art for us to geek out over too.

 

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Fresh off Halloween Frank and Kevin are back in the studio for the 20th episode of Charred and the first Demo episode!

Frank gives a how-to demo on the exact science behind making New Have Style dough. Kevin lends a hand to give you all the steps you'll need to make a true New Have Apizza.

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DOUGH INSTRUCTIONS:

INGREDIENTS:

King Arthur Bread Flour

Fine Sea Salt

IDY (Instant Dry Yeast)

Room temp tap water or Spring water

MIXING:

- [ ] Add salt to water and whisk until dissolved

- [ ] Add flour on top of salt/water mix

- [ ] Sprinkle yeast on top of flour to keep away from salt

- [ ] Combine ingredients roughly with spatula

- [ ] Mix in electric mixer with dough hook on low/#1 setting for 1-2.5 min until oatmeal-like consistency

- [ ] Stop mixer, wait 20 mins in mixer

- [ ] Mix for just a few seconds more until smooth

- [ ] Put flour on bench and scale

- [ ] Dump dough on bench, more flour on top

- [ ] Cut into 3x 300g balls for 13” pies

- [ ] Fold dough under until nice skin formed and pinch bottom to make dough ball

- [ ] Oil containers for dough and add balls and cover

- [ ] Put dough in refrigerator for at least 24 hours

- [ ] Let dough come to room temp and rise before cooking 2-4 hours

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Frank and Kevin are back in the home base studio this week with a bit of a Halloween flare.

Topics include:

October Is National Pizza Month

Detroit style pizza in Connecticut

Halloween themed pizza

Pizza costume ideas for Halloween

Fall foods on pizza CT

Our new mascot, Char!

Our favorite "pizza's" in Connecticut

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In this episode Frank and Kevin stopped by to see Mike Avena, who last year reopened the former Abate's Pizza location as We're Back Pizza right off the Boston Post Road on the Orange/West Haven line. Mike tells the whole story of how he started out on Wooster Street, semi-retired to Florida, then made his way back to Connecticut. We also get an up close look and taste of their signature famous Sicilian and Grandma slices. And of course the  hilarious story behind the name "We're Back".

 

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Frank and Kevin are back for our first "in-studio" episode of Charred!

Topics include:

- Connecticut Pizza & Brewfest Recap

- CT's new pizza sign

- Sally's Wethersfield grand opening

- Pizza art exhibit pop-up in New Haven

- CT Pizza at music festivals

You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.

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