What does it take to turn a COVID-era hobby into a thriving pizza brand without a permanent storefront? In this episode, we sit down with Alik, the founder of Bruddy’s Pizza, a popular pop-up based in Oceanside, California 🍕.

Alik takes us through his journey from a literature student and bartender to a woodworker, and finally, to a self-taught pizzaiolo. We discuss the "daunting" early days of making terrible pizzas in a home oven, the inspiration found in YouTube's The Pizza Show, and the leap of faith he took to bet on himself when the traditional restaurant industry began to shift 💙.

Learn how Alik and his wife built a "vibe-first" brand centered on nostalgia, the technical challenges of long-fermentation dough, and why he believes the future of pizza is actually about bringing back the "Little League" community feel of the past ⚾️.

🕒 Episode Highlights

✅ [01:14] The COVID Spark: How watching Frank Pinello on YouTube turned a lifelong love for pizza into a home-kitchen obsession.

✅ [03:54] Trial and Error: Alik recounts the "not-so-great" first pizzas made on a barbecue stone and the learning curve of dough hydration.

✅ [06:55] Betting on Himself: The pivotal moment Alik left the craft cocktail industry to invest in his first professional portable ovens.

✅ [08:26] What’s in a Name?: The heartwarming story behind the name "Bruddy’s" and how Alik’s brother helped brainstorm the brand.

✅ [12:16] The Pop-Up Learning Curve: Lessons learned from the first farmers market, including why you should probably ditch the glass-bottle sodas and 7-item menus early on.

✅ [14:30] Simplifying for Success: Why a smaller, curated menu (featuring White Truffle and Hot Honey Pepperoni) actually led to higher sales.

✅ [18:44] The Science of the Crust: A deep dive into Alik’s "Modern Napoli" style and his 3-to-4-day dough fermentation process.

✅ [24:29] The Legacy Vision: Alik shares his dream of opening a permanent shop that serves as a community anchor with arcade games, local sports plaques, and a "nostalgic magic" feel.

🔗 Connect with Bruddy’s Pizza

Website: bruddyspizza.com

Instagram: @bruddys_peepza 

(Follow them for weekly schedules in Oceanside and San Clemente 🌊!)

Want more pizza stories🍕? Don’t forget to like, subscribe, and hit the notification bell so you never miss an episode with the creators shaping the food industry!

🎧 About the Podcast 

If you walked into my family’s pizzeria, you wouldn’t just smell the sauce and the toasted crust. You’d feel the soul of a story that started with my grandfather back in 1960. Pizza has been the heartbeat of my life since I was small enough to stand on a flour crate. It was never just a job; it was the "blood, sweat, and tears" my family poured into every seasoned tin to feed our neighbors and honor our ancestors. I wrote A Story About Pizza because I believe a slice is a bridge—to our childhood, to our community, and to each other.

On The Pizza Story Podcast, I’m opening up the kitchen to the dreamers who still believe in that magic 🇮🇹.

Website: https://www.astoryaboutpizza.com/ 

Instagram: https://www.instagram.com/astoryaboutpizza/ 

TikTok: https://www.tiktok.com/@storyaboutpizza 

YouTube: https://www.youtube.com/@AStoryAboutPizza 

A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 

Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ 

Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0

Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

#pizza #podcast #oceanside #ca #california 

Can a pizza crust made of sweet corn and poppy seeds redefine a legacy? I’d like to think so 🌽🌱
On today’s episode of The Pizza Story Podcast, we sit down with Thomas Novosel Jr., the visionary behind Happy Valley Chef LLC. Based in the heart of Central Pennsylvania, Thomas is a true pizza artisan who has mastered the balance between honoring the "old school" methods of 50-year-old pizzerias and pushing the boundaries of local agriculture 🧑🏻‍🌾.
Thomas shares his fascinating journey from the kitchens of Bellefonte to the high-stakes culinary scene in Charleston, and back to State College, where he now collaborates with over 30 local farmers to create seasonal, wood-fired masterpieces. Whether it’s his legendary "Breakfast Delight" featuring local Scrapple or his viral-worthy blueberry brie pizza, Thomas is a masterclass in how to modernize a legacy craft through community connection and creative courage 🍕.
🎙 In This Episode, We Discuss:
The "Jim’s Italian Cuisine" Foundation: How watching the "old guys" in a 50-year-old kitchen instilled a work ethic that lasts a lifetime.
Failing Forward: Thomas shares the raw story of his first farmers market—a cold oven, a damp day, and the "bad" pizza that turned a stranger into a 9-year loyal customer.
The Architecture of Flavor: A deep dive into unique creations like the Sweet Corn & Poppy Seed Crust, Korean Short Rib Pizza, and Blueberry Brie.
Community as an Ingredient: How Happy Valley Chef supports 30+ local farmers to ensure every topping tells a story of the region.
The Art of the Soup: Why Thomas uses vegetables and sunflower seeds—not fillers—to create his famous coconut beet lime and smoky tomato bisques.
🎧 Episode Highlights:
✅ 01:47 – The "Jim’s Italian" Era: Learning work ethic from the OGs of Bellefonte.
✅ 03:30 – The Pivot: How a chance meeting with a local baker led to a wood-fired oven and a farmer's market spot.
✅ 05:41 – [Highlight] The "First Pizza" Story: The anxiety of a cold oven and the lesson of "failing forward."
✅ 08:07 – Central PA Pizza Culture: Sheet pans, Sicilian styles, and the "O.G." pizzerias of State College.
✅ 13:24 – [Highlight] The Sweet Corn & Poppy Seed Crust: How an Avalon vacation inspired a fan-favorite seasonal hit.
✅ 16:55 – Exploring the "Endless" Menu: Korean Short Rib, Roasted Asparagus, and the "Breakfast Delight" with Scrapple.
✅ 21:44 – Beyond the Crust: The secret to "no-filler" soups using sunflower seeds and charred scallions.
✅ 25:06 – Breaking Barriers: How handing out free slices turned skeptics into lifelong fans.
🔗 Connect with our Guest:
Instagram: @happyvalleychef
Locations: Boalsburg Farmers Market, North Atherton Street Farmers Market, and Bull City Brewery.
Subscribe for more stories about the people keeping Italian heritage and culinary customs alive!
🇮🇹 From the Host
Pizza has been my world since my family first fired up the ovens back in 1960. For me, it was never just a job—it was the pulse of our home and the "blood, sweat, and tears" poured into every seasoned tin. Today, I’ve traded the shop floor for the podcast mic, but the mission remains the same: honoring the connection to our ancestors and the community we serve through the food we love ❤️.
Website: https://www.astoryaboutpizza.com/
Instagram: https://www.instagram.com/astoryaboutpizza/
TikTok: https://www.tiktok.com/@storyaboutpizza
YouTube: https://www.youtube.com/@AStoryAboutPizza
A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993
Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/
Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0
Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/
#pizza #podcast #happyvalley #statecollege #farmtotable

What happens when your Valentine’s Day pizza arrives vertical, broken, and cold? If you’re Luc (aka @lucho_pizzaaa), you don't just ask for a refund—you start a revolution in your own kitchen 🍕.

In this episode of The Pizza Story Podcast, I’m joined by one of the most exciting faces in the modern pizza scene. Based in Lyon, France 🇫🇷, Luc has gone from a casual home cook to a viral dough specialist with over 400,000 monthly views. His secret? He stopped trying to copy the restaurants and started making pizzas that look—and taste—like literal art pieces.

Luc takes us through his journey of "upgrading" his passion, moving from a basic kitchen stone to a high-heat professional oven in a small apartment. We also tackle the "Great Topping Debate." From his signature Summer Pea & Lemon Zest pie to his love for Diavola and Anchovies, Luc proves that pizza doesn't have to follow a strict 100-year-old rulebook to be world-class.

Whether you’re a home baker trying to master a 72-hour cold ferment or a pizza lover who’s tired of soggy delivery crusts, this episode is packed with inspiration, technical tips, and a healthy dose of Italian-inspired passion.

🎙 Inside This Episode:

✅ [00:02] Introduction: Meeting the man behind the "high-octane" pizza content.

✅ [02:09] The "Villain Origin Story": Why a vertical pizza box on Valentine's Day was the spark that started it all.

✅ [03:14] Why Delivery is the Enemy: Luc explains why heat and crust texture are lost the moment a pizza enters a delivery bag.

✅ [05:17] The Oven Evolution: How Luc went from a 100-euro setup to a professional 800 USD oven in a small French flat.

✅ [06:18] Learning the Craft: The importance of the pizza community, YouTube, and asking the right questions on forums.

✅ [08:29] Breaking the Flavor Rules: A deep dive into Luc’s "Peas & Mint" pizza and why lemon zest is a total game-changer. 🍋

✅ [12:46] Neapolitan vs. Contemporary: The science of long-fermentation (48-72 hours) and why Luc identifies as a "contemporary" maker.

✅ [16:36] The Shopping List: What it looks like to prep 15kg of flour and source the best French and Italian ingredients.

✅ [20:34] Advice for Creators: Luc’s top tips on hashtags, photography, and finding a unique "voice" on Instagram.

✅ [22:48] How to Connect: Finding @lucho_pizzaaa and joining the worldwide pizza community.

Connect with our Guest:

📸 Instagram: @lucho_pizzaaa — Follow for the most aesthetic dough content and unique recipe inspiration.

🇮🇹 About Erica D’Arcangelo & The Pizza Story Podcast:

Pizza has been my world since my family first fired up the ovens back in 1960. For me, it was never just a job—it was the pulse of our home and the "blood, sweat, and tears" poured into every seasoned tin. Today, I’ve traded the shop floor for the podcast mic, but the mission remains the same: honoring the connection to our ancestors and the community we serve through the food we love ❤️. 

As the author of the best-seller A Story About Pizza and creator of my children’s book series, I’m on a journey to bridge the gap between old-school tradition and modern innovation. On The Pizza Story Podcast, I get to sit down with the legends and the dreamers who treat a slice like a legacy, not just a meal 🍕. 

Website: https://www.astoryaboutpizza.com/ 

Instagram: https://www.instagram.com/astoryaboutpizza/ 

TikTok: https://www.tiktok.com/@storyaboutpizza 

YouTube: https://www.youtube.com/@AStoryAboutPizza 

A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 

Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ 

Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0

Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

#pizza #podcast #lyon #lyonfrance #france 

From the rough-and-tumble docks of New York to the heart of North Jersey, the story of Nicolosi’s Pizza is more than just flour and water—it’s a masterclass in the American Dream 🇺🇸. In this episode, host Erica D'Arcangelo sits down with Angelo Nicolosi, the third-generation torchbearer of a 60-year culinary legacy.

Angelo pulls back the curtain on what it’s really like to run an old-school powerhouse in a digital world. We dive deep into his grandfather’s migration from Trecastagni, Sicily, the "culture shock" of bringing authentic Neapolitan pies to the Lehigh Valley in 1964, and the grit required to survive everything from organized crime to global pandemics 🇮🇹.

Whether you’re a small business owner, a pizza enthusiast, or someone who appreciates the raw authenticity of Italian family traditions, this conversation is for you. Learn why "simple is not a bad word" and why, at Nicolosi's, the pizza oven isn't just a tool—it's the heart of the home 🍕.

🎙 Episode Highlights

✅ [01:23] The Longshoreman’s Dream: How Angelo’s grandfather saved money working the docks to open his first shops in Brooklyn and Queens.

✅ [02:45] Bringing Pizza to the Lehigh Valley: The accidental discovery of Phillipsburg and how Nicolosi’s introduced "real" pizza to a community used to pre-cooked supermarket pies.

✅ [04:23] Sicilian Roots & WWII Grit: Angelo discusses the family’s history in Catania, Sicily, and how living through war shaped their "waste nothing" philosophy.

✅ [10:07] Sweat as a Topping: The reality of the "heat of the moment" behind the counter and why you learn more serving customers than in any classroom.

✅ [13:43] Business Logic vs. Common Sense: Why Nicolosi’s chooses family time and safety (closing New Year's) over "crazy money."

✅ [20:15] The Dishwashing Lesson: A hilarious and poignant story about Angelo’s grandfather, a running faucet, and the true meaning of ownership.

✅ [27:04] The Art of the Dough: Why fresh dough is a "touchy-feely" skill that separates the masters from the amateurs.

✅ [32:53] No Pineapple, No Problems: Angelo’s take on expansion, hot honey trends, and why he’ll never serve a hot dog on a pizza.

✅ [39:28] The Social Media Revolution: How Angelo’s sister, Selena, turned a 60th-anniversary event into a 2,000-person community celebration.

📍Connect With Nicolosi’s Pizza

13 Corliss Ave, Phillipsburg, NJ

Open Daily: 11 AM – 10 PM

Instagram: @nicolosispizzanj

TikTok: https://www.tiktok.com/@nicolosispizzanj 

📢 Support the Podcast

If you enjoyed this episode, please Like, Subscribe, and hit the Bell icon to stay updated on more stories from the people behind your favorite pizza.

Drop a comment below: What did you think of this episode?

🇮🇹 About Erica D’Arcangelo & The Pizza Story Podcast:

From our family’s first shop in 1960 to the podcast mic today, pizza has been the pulse of my life ❤️. It’s never been just about dough and sauce—it’s the "blood, sweat, and tears" poured into every tin, a connection to our ancestors, and a bridge to the community we serve.

Join me as I sit down with the industry legends and rising dreamers who understand that a slice is more than a meal—it's a legacy. We’re talking to the people who keep the ovens hot and the heart in every pie 🍕.  

Website: https://www.astoryaboutpizza.com/ 

Instagram: https://www.instagram.com/astoryaboutpizza/ 

TikTok: https://www.tiktok.com/@storyaboutpizza 

YouTube: https://www.youtube.com/@AStoryAboutPizza 

A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 

Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ 

Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0

Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

#pizza #podcst #nicolosispizzanj #njpizza #nypizza 

In this episode of The Pizza Story Podcast, I am joined by a woman who is truly a force of nature in the pizza community. You likely know her as @realcleverfood on Instagram, where she shares her stunning recipe development and masterclasses.

Christy Alia isn’t just a pizzaiola; she’s an East Coast collective leader, a global Gozney ambassador, and the visionary founder of Women’s Pizza Month.

We dive deep into her story—from growing up in the Bronx and Queens and learning the art of the dough from her Sicilian grandfather, to how a backyard oven purchase during COVID sparked a global movement. 

Christy shares her philosophy on why "you eat with your eyes," the importance of seasonal foraging (wait until you hear about the wild ramps!), and why building a supportive network is the secret ingredient to success for women in this industry.

🎙 Episode Highlights:

✅ [00:54] Roots in New York: Learning the "pizza culture" from her Sicilian grandfather.

✅ [03:42] The COVID Pivot: How a 2021 backyard oven purchase changed her career trajectory.

✅ [05:46] The Art of the Pizza: Why visual appearance matters as much as the taste.

✅ [06:04] Seasonal & Local: Foraging for ramps in Westchester and the importance of fresh ingredients.

✅ [10:05] Founding Women’s Pizza Month: How an anonymous Instagram handle led to a global celebration of women in pizza.

✅ [15:51] Community Over Competition: The power of a support network and working with legends like Sarah Minnick and Ann Kim.

✅ [22:43] Social Media Truths: Advice for creators on staying authentic and "showing up" despite the algorithms.

✅ [28:47] Giving Back: Details on the Women’s Pizza Month scholarship to Pizza University.

Join the Movement: Women’s Pizza Month

March is Women’s Pizza Month! Whether you are a professional pizzaiola, a home cook, or a pop-up owner, this month is about celebrating YOU.

🍕 Apply for the Scholarship: Christy is awarding five women a scholarship to Pizza University in partnership with Corto and Stanislaus.

🍕 Get the Kit: Support the cause and elevate your pizza game with the Women’s Pizza Month kit (featuring those incredible tomatoes Christy raves about!).

🍕Apply/Purchase here: corto-olive.com

🔗 Connect with Christy Alia

Instagram: @realcleverfood

Website: Real Clever Food

🇮🇹 About Erica D’Arcangelo & The Pizza Story Podcast:

From my family's first shop in 1960 to the podcast mic today, pizza has always been my life's work. It’s more than just dough and sauce—it’s a connection to our past and a bridge to our community. Join me as I sit down with the industry legends and rising dreamers who put the heart into every slice ❤️. 

Website: https://www.astoryaboutpizza.com/ 

Instagram: https://www.instagram.com/astoryaboutpizza/ 

TikTok: https://www.tiktok.com/@storyaboutpizza 

YouTube: https://www.youtube.com/@AStoryAboutPizza 

A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 

Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ 

Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0

Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

#pizza #podcst #realfood #womenspizzamonth 

In 2020, while the rest of the world was slowing down, today's guest was firing up the ovens 🔥!  I am so excited to share this episode with you all! Today on the Pizza Story Podcast, I’m sitting down with a young man who is redefining what it means to be a "junior" in the kitchen. At just 15 years old, Chef Rocco isn’t just making pizza; he’s building an empire 🍕. From his early days experimenting in lockdown to launching Rocco’s Pizza and serving 80-person events in freezing temperatures, Rocco’s journey is a masterclass in passion and persistence 📈.  We dive into his Italian roots, his strict "no pineapple" rule, and the viral video that sent his social media into the stratosphere 🚀! 

Whether you're a lifelong pizzaiolo or just starting your first dough, Rocco’s story will inspire you to keep pushing for that perfect crust 🤌. 

🎙 Episode Highlights

✅ The Lockdown Spark ⚡: How a bored 11-year-old in 2020 went from making "not-so-great" chicken to mastering the art of the Neapolitan pizza.

✅ The Secret to the Dough 🥣: Rocco breaks down his signature recipe—fresh yeast, Tipo 00 flour, and why he chooses a long ferment for that perfect, airy crust.

 ✅ Italian Roots & Global Learning 🇮🇹: Growing up half-Italian, Rocco shares how he balances traditional techniques from his family's village near Monte Cassino with modern tips from YouTube.

✅ The Mindset of a Master 🧠: "Don't compare yourself to the best in the world; compare yourself to your last pizza." Rocco shares his wisdom on staying humble and hungry.

✅ Cooking in the Cold ❄️: The behind-the-scenes story of serving 70 pizzas in -1°C weather and how he kept his cool when the sauce and cheese started to freeze!

✅ Going Viral 📱: The story behind the "epic fails" video that garnered over 16 million views and what it’s like being "Chef Rocco" at school.

✅ The Future of Rocco’s Pizza 🌟: TV shows, a chain of pizzerias, and maybe even a pilot’s license? Rocco’s vision for the future is bright!

🇮🇹 About Chef Rocco

Rocco is a 15-year-old entrepreneur and pizza master based in the UK. Since starting his journey in 2020, he has built a massive following on social media and launched his own takeaway and event business, bringing a taste of Italy to his local community 👨‍🍳✨. 

🍕 Connect with Chef Rocco

📸 Instagram: @chefrocco10 

🎥 TikTok: @chefrocco106 

🎙️ About Erica D’Arcangelo & The Pizza Story Podcast:

I grew up in a family that’s been in the pizza business since 1960. Pizza isn't just food to me—it's legacy, community, and heart. On this podcast, I talk to the makers, the dreamers, and the legends behind the world’s favorite food ❤️🍕. 

Website: https://www.astoryaboutpizza.com/ 

Instagram: https://www.instagram.com/astoryaboutpizza/ 

TikTok: https://www.tiktok.com/@storyaboutpizza 

YouTube: https://www.youtube.com/@AStoryAboutPizza 

A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 

Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ 

Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0

Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

Don’t forget to:

✅ Subscribe to the channel for more stories from the oven!

✅ Like this video if you believe age is just a number in the kitchen!

✅ Comment below: What is your "go-to" pizza topping? (And do you agree with Rocco on the pineapple ban? 🍍🚫)

#pizza #podcast  #chefrocco #neapolitanpizza foodiejourney #pizzalover  #pizzamaster

What happens when you walk away from your calling for thirteen years, only to realize that the fire never truly went out 🔥? In this soul-baring episode of The Pizza Story Podcast, Erica D’Arcangelo sits down with John Gristina, the award-winning force behind Pizza Fenice in Pelham, New York. For over a decade, John lived a life completely removed from the flour and heat of a commercial kitchen. He worked in hospitals, managed corporate salad chains, and even became a licensed massage therapist. But as the saying goes, life is what happens while you're making other plans, and for John, all roads eventually led back to the dough ♥️.

John shares the vulnerable story of his unresolved issues with the industry—the feeling of being married to someone else's system and the burning desire to see if he could finally succeed on his own terms. From the serendipitous hunch that led him to buy a struggling shop on a crowded Pelham strip to the grueling eight-week renovation he tackled entirely by himself, this conversation is a masterclass in grit, determination, and the art of failing forward 🙏🏼.

The discussion dives deep into the Rocky Balboa philosophy of having "something in the basement"—that nagging internal drive to prove your worth even when the world thinks you've moved on. John reflects on the emotional moment he was invited back into the elite World Pizza Champions family by Tony Gemignani @capopizza 💫  proving that true craft is never forgotten. He also breaks down the anatomy of his menu, from the nostalgic, slow-stewed Sunday Sausage pie to the spicy, kitschy Angry Drunk Bird, explaining the science of why his long-fermented dough leaves customers feeling energized rather than bloated.

John Christina isn't just making pizza; he’s settling a score with his younger self and proving that it’s never too late to start over 🍕. Whether he’s discussing the reality of a Dave Portnoy @stoolpresidente 👏🏼 review or the peace he finds in the kitchen on his day off, John’s story is a testament to the power of returning to your roots. If you’ve ever felt like your best work was still inside you, this episode is your wake-up call to get back to the oven.

🎙 Episode Highlights

✅ John discusses his thirteen-year departure from the pizza industry and how working in hospitals and corporate food service eventually led him back. He explains the "hunch" that led him to buy the "dog of the strip" in Pelham and why he chose to shut it down for eight weeks to clean and reclaim the space.

✅ The conversation explores the emotional weight of being invited back to the World Pizza Champions and the camaraderie found within the elite pizza community.

✅ John shares the reality of being a solo operator, his reaction to the Dave Portnoy review, and why he finds the process of making pizza to be his greatest form of catharsis.

✅ The episode concludes with a look at John’s Italian roots, the influence of his parents’ heritage from Sicily and Abruzzo, and his commitment to using his platform for charitable causes like the Gary Sinise Foundation and the John Arena Foundation.

Check them out here:

@garysinisefoundation

@johnarenafoundation

🍕 Connect with John & Pizza Fenice

Instagram: @pizzafenice

🎧 The Pizza Story Podcast, hosted by Erica D'Arcangelo, explores the heart and soul behind the world's most beloved food.

Website: https://www.astoryaboutpizza.com/ 

Instagram: https://www.instagram.com/astoryaboutpizza/ 

TikTok: https://www.tiktok.com/@storyaboutpizza 

YouTube: https://www.youtube.com/@AStoryAboutPizza 

A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 

Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ 

Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0

Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

#pizza #pizzalovers #podcast 

In this episode of the Pizza Story Podcast, host Erica D'Arcangelo sits down with Anna Harsh, the visionary director behind Allegro Dance Company 💃🏻. Anna has dedicated over three decades to researching, performing, and preserving traditional Italian dances that date back over 2,000 years.

From performing for the Pope to researching ancestral rituals in the heart of Calabria, Anna shares how dance is more than just movement—it’s a form of prayer, a method of healing, and a vital link to Italian heritage 🇮🇹. Whether you are a seasoned dancer or just want to feel more confident at the next family wedding, this conversation is a beautiful, deep dive into the "living traditions" that keep our culture vibrant.

✨ Episode Highlights

✅ The Roots of the Tarantella: Discover how this famous dance originated as a 2,000-year-old ritual for healing "spider bites"—representing grief, anxiety, and trauma.

✅ A Lifelong Journey: Anna recounts her path from dancing in her kitchen as a child to founding a professional company and performing for Pope John Paul II.

✅ North vs. South: The fascinating differences between the improvisational, community-focused dances of Southern Italy and the elegant, choreographed waltzes and polkas of the North.

✅ The Power of Symbolism: Learn the meaning behind the movements, such as why dancers spin to send prayers to the heavens.

✅ Traditions of Abruzzo: A look at the "Dance of the Basin," a tribute to the strength and grace of the hardworking women from the Abruzzo region.

✅ Passing the Torch: Anna discusses her new series of books, including children's stories designed to introduce the next generation to Italian culture through fun characters like Senor Rano the spider.

Connect with Allegro Dance Company

Website: AllegroDanceCompany.net (Book workshops and performances ♥️)

Anna’s Official Site: AnnaHarsh.com

Read the Books: Check out La Danza and The Italian Dance Quest on Amazon.

Substack: Follow "Tambourine Chronicles" for more stories from Anna’s travels.

If you enjoyed this episode, please like, subscribe, and share it with your family! 🇮🇹💃

🍕 About the Pizza Story Podcast

The Pizza Story Podcast, hosted by Erica D'Arcangelo, explores the heart and soul behind the world's most beloved food. We interview the legends, the innovators, and the families who keep pizza and Italian tradition alive, one slice at a time.

♥️ If you enjoyed this episode, please hit the Like button, Subscribe, and leave a comment telling us your favorite style of pizza and Italian dance!

🎙If you enjoyed this episode, please subscribe, hit the Like button, and share it with a fellow pizza lover!

Website: https://www.astoryaboutpizza.com/ 

Instagram: https://www.instagram.com/astoryaboutpizza/ 

TikTok: https://www.tiktok.com/@storyaboutpizza 

YouTube: https://www.youtube.com/@AStoryAboutPizza 

A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 

Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ 

Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0

Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

#italian #italiandance #tarentella #pizza #podcast

What does it truly take to become the most decorated pizza maker in the world 🌎? Today on The Pizza Story Podcast, we are sitting down with the legendary Tony Gemignani. With 13 world titles, multiple Guinness World Records, and a culinary empire that spans from independent shops to international franchises, Tony is widely considered the "GOAT" (Greatest of All Time) of the pizza industry 🍕.

In this expansive interview, Erica D'Arcangelo digs deep into the "school of hard knocks" that defined Tony’s early years. Long before the era of YouTube tutorials and Google searches, Tony was a 17-year-old kid in Fremont, California, trying to find his path. From mailing handwritten letters and VHS tapes to corporations to traveling the globe to taste regional styles like Detroit, St. Louis, and Neapolitan, Tony’s journey is a masterclass in the "hustle."

We explore the fascinating—and sometimes territorial—world of pizza, where New York, Chicago, and Detroit styles once stood at odds. Tony discusses his revolutionary vision of bringing multiple ovens and diverse styles under one roof at Tony’s Pizza Napoletana, a dream that took 17 years of patience and persistence to realize 🇮🇹.

Beyond the accolades, Tony opens up about the vulnerability of the restaurant industry, the reality of working with family, and why he chooses to lead with positivity despite the daily hardships of the business ♥️. We also take a deep dive into the evolution of dough science, from the basic methods of the 90s to the high-tech, 72-hour maturation processes and the specialized electric "Ferrari" ovens of today.

🎧 Episode Highlights

✅ The Hustle Before the Internet: Tony shares the grind of the early 90s, from mailing out caricatures to get booked at expos to the "mailbox hustle" of his early career.

✅ The Territorial Pizza Wars: A look back at a time when different pizza styles didn't "get along" and how Tony broke the mold by mastering them all.

✅ The Science of the Slice: A breakdown of how pizza education has evolved, the importance of water mineral content, and why Tony’s International School of Pizza has become the foundation for Netflix stars and James Beard winners.

✅ The Historic Naples Win: The incredible, behind-the-scenes story of Tony’s victory at the World Pizza Cup in Naples, including why he used local tap water to win over the skeptical Italian judges.

✅ Family and Foundations: The lessons learned from living and working in a small room with his brother for 18 years and the personal connection he still seeks with every customer today.

🔗 Connect with Tony Gemignani 

Official Website: Visit TonyGemignani.com for his blog, restaurant locations, and industry insights.

Instagram: Follow his journey at @CapoPizza and @TonyGemignani.

The Pizza Bible 🍕: Pick up Tony’s definitive guide to pizza making, covering everything from home ovens to professional dough science.

🎙️ About the Pizza Story Podcast

The Pizza Story Podcast, hosted by Erica D'Arcangelo, explores the heart and soul behind the world's most beloved food. We interview the legends, the innovators, and the families who keep the tradition alive, one slice at a time. Like & Subscribe!

Website: https://www.astoryaboutpizza.com/ 

Instagram: https://www.instagram.com/astoryaboutpizza/ 

TikTok: https://www.tiktok.com/@storyaboutpizza 

YouTube: https://www.youtube.com/@AStoryAboutPizza 

A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 

Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ 

Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0

Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

#tonygemignani #pizzastory #goat #pizzamaking #worldpizzachampion #thepizzabible

“Pizza wasn't just a meal in my house; it was the celebratory item after every win, the center of every sleepover, and the force that defined our family without us even realizing it. 🍕”
In this episode of The Pizza Story, host Erica D'Arcangelo sits down with Alexandra Mortati, the visionary founder behind Women in Pizza. Alexandra’s story is a beautiful blend of deep-rooted family tradition and modern entrepreneurial spirit.

Growing up surrounded by the flour, tomatoes, and olive oil of her family’s 78-year-old food importing business, Orlando Foods, Alexandra initially set out to forge her own path as a storyteller and English major. However, the pull of the dough was too strong to resist.
What started as a side hustle managing social media for her father’s company quickly turned into a life-changing realization: the incredible women in the pizza industry were doing world-class work but often lacked the platform and recognition they deserved.

Alexandra shares the inspiring journey of how she took a single "Power Hour" at a trade show and scaled it into a global nonprofit movement.

We dive deep into the "sisterhood" of the pizza world, the importance of mentorship, and how storytelling can bridge the gap between a 70-year-old legacy and the future of the industry. Whether you are a business owner looking to grow your community or a pizza lover who appreciates the heart behind the shop, this conversation is for you.
🎙️ Episode Highlights:
✅ The Pizza Bloodline: Alexandra and Erica bond over their shared history of growing up in "pizza families" and how those early Friday night pizza crews shaped their work ethic.
✅ The Pivot to the Family Business: How a need for "subway fare" led Alexandra back to Orlando Foods and why she and her father believe they are "only at the beginning" after nearly 80 years.
✅ Creating a Movement: The birth of Women in Pizza and why Alexandra felt a deep need to create a space that celebrates women in every role—from the makers and owners to the accountants and suppliers.
✅ Overcoming the "Boy's Club" Mentality: A look at the adversity women face in the culinary world and how this organization provides a lifeline of support and visibility.
✅ Mentorship & Growth: Details on the new mentorship programs, grants, and scholarships being offered to help women take their pizza businesses to the next level.
✅ The Science of Storytelling: Why Alexandra believes words and shared experiences are the most powerful tools for evolving the industry.
✅ Iconic Pizza Memories: Alexandra’s favorite moments in the NYC pizza scene, including witnessing the filming of Diners, Drive-ins and Dives and training with the legends.
✅ How to Get Involved: How listeners (both men and women!) can join the movement, sign up for the newsletter, and support the nonprofit mission.
♥️ Connect with Women in Pizza
🌐 Website: womeninpizza.com
📸 Instagram: @womeninpizza
📧 Email: [email protected]
🙏🏼 Support The Pizza Story Podcast & A Story About Pizza

If you enjoyed this episode, please subscribe, hit the Like button, and share it with a fellow pizza lover!

Website: https://www.astoryaboutpizza.com/
Instagram: https://www.instagram.com/astoryaboutpizza/
TikTok: https://www.tiktok.com/@storyaboutpizza
YouTube: https://www.youtube.com/@AStoryAboutPizza
A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993
Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/
Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0
Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/
#pizza #culinaryjourney #italian #podcast