Pizza Radio

Bright lights, water fountains and mini volcanoes. Las Vegas is famous for a lot of things, and pizza is fast becoming one of them. Chris Decker of Metro Pizza is breaking away from the crowd and creating some of the most delicious and beautiful pies Sin City has seen to date. Chris talks about pizzas, marketing in a tourist town and why he loves pizza so much in this episode of the Chef’s Corner.

Brian Hernandez speaks with Chef Grant in Bainbridge Island, WA. to discuss sourdough in pizzas, competing for the first time in Atlantic City, and winning! Also, going to Tony’s Pizza School in San Francisco and marketing  yourself in a small town.

Test Chef Brian Hernandez was able to trap Chef Mario Rizzotti in the Chef’s Corner to talk about culinary judging on national TV, traditional Italian food and his best memories of pizza.

PMQ Test Chef Brian Hernandez sits down with Mick Mahan, owner and operator of Parma Pizzeria Napoletana in Thousand Oaks, CA.

Mahan has been the touring bass player for Pat Benatar’s band for the last two decades. When he’s not hitting you with his best shot, he’s making pizza at his shop, which features numerous styles under one roof, including Neapolitan, New York, Ohio and Detroit.

Brian Hernandez talks pizza with Chef Leo Spizzirri, a native from Chicago, Spizzirri is the resident dough specialist at Little Lady Foods, a custom frozen food manufacturer in Elk Grove Village, IL specializing in high volume pizza manufacturing. His responsibilities include dough and pizza innovations that stand in the forefront of the frozen pizza sector where he supports many major national brands across the United States and Canada.

An artisan pizza and bread maker by trade, Spizzirri was certified as a pizzaiolo by 11 time world pizza champion Tony Gemignani at the International School of Pizza and completed his studies at the Scuola Italiana Pizzaioli in Venice, Italy under head master and world pizza champion Graziano Bertuzzo. His work has been seen all over the world both as an international pizza competitor and as an instructor, where he is often treated as the authority in Chicago style pizza.

Every pizzeria has to make its mark somehow. How about using social media? Jason Biundo fills his role as Chief Creative Officer by taking his brand of irreverent humor and sharing. Good times for all.

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Thinking about starting an independent pizzeria? Got your eye on starting up in a college town? A record holder for fastest pie maker and boxfolder describes how he handles the various challenges that come with this territory.

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