What if the reason this pizza won wasn’t a secret ingredient… but a decision most people wouldn’t make?

Slice on Broadway just took home Best Cheese Slice at the 2025 Las Vegas Pizza Expo and was named Best Pizzeria in the State—and today, we’re sitting down with owner-operator Rico Lunardi to find out why. From dough hydration and cheese blends to Pittsburgh pizza culture and consistency under pressure, this episode goes deep into what it actually takes to make great pizza… and keep it great.

0:26 – Why Slice on Broadway stands out (and the “secret cheese blend”)

1:41 – Dough hydration, consistency, and why small changes matter big

2:56 – The accidental sugar-in-the-dough story 🍩

4:11 – Flour choices, competitions, and learning from Italy

5:11 – The Pittsburgh 50/50 provolone–mozzarella cheese blend explained

6:01 – Sauce philosophy: tomatoes, freshness, and staying consistent

7:06 – Winning awards, pizza loyalty, and why pizza gets so personal

8:21 – Pittsburgh pizza cuts: slices vs “cuts”

9:21 – Staying authentic in competitions (and regretting one change)

10:41 – Cheese texture, shredding in-house, and operational realities

12:11 – What “good dough” really means: patience, time, and care

Thank you to our show sponsors:

Bacio Cheese:

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Corto:https://bit.ly/457DNII

Ooni:https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006

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Topic:

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