Kevin and Frank are back in the studio, and this week things get weird.

What exactly is Frank’s Pepperoni Bomb? With National Pepperoni Pizza Day coming up, we get into all things pepperoni and somehow end up there.

Kevin also shares a bizarre encounter while picking up takeout pizza, we investigate a Hamden ice cream shop’s dessert-inspired New Haven apizza, and Kevin reveals the NYC slice he had outside Madison Square Garden that might be the best New York pizza he’s ever eaten.

Plus, Frank prepares Kevin for their upcoming pizza-judging duties at the Durham Fair and tells us about his trip down South to be featured in an Ooni cookbook.

It’s pizza news, stories, debates and the usual nonsense on Episode 68 of Charred: A New Haven Pizza Show.

Rocky and Ben from NHV Painters join Kevin and Frank for Episode 67 of Charred!

We dig into their Signs for Slices campaign and how putting up signs in your lawn for free is helping deliver pizza to local schools. We hear Ben’s story about his experience working with some of Connecticut’s most iconic pizzerias, tell they guys how to correctly say "Apizza", and invent another new pizza idea live on the pod!

It’s a great local story about pizza, business, community and finding a creative way to give back.

Request a sign HERE!

This week, Charred: A New Haven Pizza Show goes on the road!

Recorded live from Connecticut Pizza & Brew Fest 2026, Kevin and Frank spend the day talking with the people who make the event special.

Hear from the team at Frank Pepe Pizzeria, the Rum Runners, and pizza fans from across Connecticut as they share stories, festival highlights, and what makes this event one of our favorite days of the year. 

This week on Charred: A New Haven Pizza Show, we're joined by Liane from Big Green Truck Pizza.

She shares how the business got started, memorable stories from Connecticut Pizza & Brew Fest over the years, and what pizza fans can expect when they roll into this year's festival on August 2.

Whether you're a longtime fan or discovering them for the first time, it's a fun conversation about one of Connecticut's favorite mobile pizzerias! 

This week on Charred: A New Haven Pizza Show, Kevin and Frank finally try the viral Trader Joe's Detroit-style pizza that's been all over social media.

They also debate whether pizza belongs in the summertime, Frank tells the story of pizza fritta in the '80s, discuss Aaron Judge and Giancarlo Stanton's recent visit to Modern Apizza, and answer listeners' biggest questions about the upcoming Connecticut Pizza & Brew Fest.

From frozen pizza reviews to New Haven pizza history, it's another packed episode for pizza fans everywhere.

This week on Charred: A New Haven Pizza Show, Kevin and Frank sit down with Mike Masto, owner of Inferno Apizza in Wallingford.

Mike shares how growing up making pizza with his grandfather inspired him to open his own pizzeria and why he's excited to be part of Connecticut's next generation of pizza makers.

We also talk about building Inferno Apizza, what makes Connecticut's pizza community so unique, and what visitors can expect when Mike fires up the ovens at this year's Connecticut Pizza & Brew Fest.

It's a conversation about family traditions, hard work, and carrying Connecticut's pizza legacy into the future.

Mackenzie from The Parlor in Stratford, CT joins us again after his first appearance back on Episode 8. In this conversation, we catch up on what the last few years have looked like for him. From running The Parlor and keeping up with busy weekends to expanding his pizza truck catering business and taking on a new business venture outside of pizza.

We also preview the upcoming Connecticut Pizza & Brew Fest, where Mackenzie will be serving his pizza alongside some of the state’s top pizzerias. It’s a great conversation about growth, hard work, and what it takes to keep building in the Connecticut pizza scene.

This week on Charred: A New Haven Pizza Show, Kevin and Frank travel to Frank Pepe Pizzeria in West Hartford to talk with Director of Operations Jen Hart.

Jen shares how she got started with Pepe's, what makes the company culture unique, and how the family-focused philosophy continues to shape the business today.

We also discuss the West Hartford location's party room, the growing popularity of Pepe's catering services, the mobile pizza truck that's bringing apizza to events around the region, and the highly anticipated opening of the newest Pepe's location in Westport.

A behind-the-scenes look at one of Connecticut's most iconic pizza brands and where it's headed next. 🍕🔥

In Episode 59 of Charred: A New Haven Pizza Show, we cover a little bit of everything happening in the pizza world right now.

We talk about the latest updates surrounding Connecticut Pizza & Brew Fest 2026, the frozen pizza people keep demanding we try, and the rise of Connecticut pizza prom-posals.

Then Frank explains potassium bromate to Kevin and breaks down why the ingredient has suddenly become one of the biggest debates in pizza and baking circles.

A little pizza culture, a little food science, and plenty of confusion along the way.

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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Have a pizza topic suggestions, thoughts, or questions? Email us: [email protected]

Can you really make brick oven-style pizza at home?

In Episode 58 of Charred, Frank shows us how to use fire bricks inside a regular oven to recreate that crispy, charred New Haven-style pizza at home.

We break down the full method, what works, and what to watch out for if you try it yourself.

Plus, we revisit Frank's viral video that started it all. Reading through some of the best, worst, and funniest comments from the internet.

A mix of pizza technique, experimentation, and classic internet chaos.

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

Subscribe and Follow HERE

Have a pizza topic suggestions, thoughts, or questions? Email us: [email protected]