Today, I’m sharing a panel discussion dedicated to the art of perfect pizza. With me are Chef RobertAndreozzi from Marvin Pizza in Providence, RI, Chef Derrick Tung from Paulie Gee's in Logan Square in Chicago, and Chef Demetri Mechelis from Martha Dear in Washington DC.You’ll hear how they first became interested in pizza-making, and they each share the individual paths that led them to the pizza business.You’ll learn the secrets they employ to stay relevant and keep innovating in a popular culinary genre, and some of the unique toppings they incorporate.They discuss finding balance between what they want to sell and what customers want to eat, and share some choice advice about running a restaurant.

What you'll learn from this panel discussion on perfect pizza

First memories of a perfect pizza 2:45Making the decision to open up a pizzeria 5:13The story behind the name of Martha Dear 6:48Falling in love with the pizza-making process 7:17The struggle of naming your business 9:39Going from fine dining to opening a pizzeria 10:57Taking pride in local sourcing 13:39The popularity of traditional pizzas 14:31Leveraging the power of social media 15:54The effect of water quality on pizza dough 16:49Finding creative inspiration for new flavors 18:32Standing out in a competitive market 22:43Exploring heritage through pizza 23:19Identifying what makes you successful 24:31Knowing your audience and managing the interactions 25:38What people are looking for in a restaurant experience 26:50The line between what the customer wants and what you want to serve 27:27Focusing on simplicity 28:57Lessons on running a restaurant post-pandemic 30:18A hot tip if you’re going into hospitality 32:20Defying bad advice about business hours 34:03Recognizing wins for everyone in the restaurant 35:19Ingredients you shouldn’t live without 36:13Late night topping combos 36:53Toppings that need to be blacklisted 37:25Operations considerations when running a perfect pizza joint 39:04

I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Jacques Pepin

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Marvin's ability to integrate into the community largely hinges on the aspects that complement our pizza. This includes our selection of cocktails, various appetizers, the events we organize, and our merchandise. By presenting these elements as cultural contributions to the neighborhood, we have significantly contributed to our success. - Robert Andreozzi

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The specials are not as profitable. If we focused solely on selling cheese pizzas, we might all become millionaires within a few years. - Derrick Tung

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I don't believe water plays a significant role in the quality. While having good water is beneficial, and New York might have the best water I'm aware of, for us, it's really about our passion and our dough starter. - Demetri Mechelis

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