Today on the show, we are heading over to Hamilton, Ontario to chat with the mastermind behind the area's most elusive slice and cult-favorite pop-up: Ethan from Cherry Ghost Pizza 🍕.

Ethan’s journey isn’t your typical culinary school story. It’s a beautifully chaotic tale that spans skateboarding and local slice shops, playing in a band, fine-dining kitchens, and a 3:00 AM epiphany involving an orange, some wild bacteria, and a homemade sourdough starter 🫙. From "gorilla cooking" out of his apartment window during the pandemic to mixing 150 doughs entirely by hand in bus bins today, Ethan’s obsession with the perfect "reheat crunch" has taken Hamilton by storm 🇨🇦.

We dive deep into the beautiful madness of the small-batch hustle, how a Wilco song birthed a business, and how a third date blossomed into a family affair. (Shoutout to his wife Haleigh, the ultimate Pizza Queen 👑!) Plus, Ethan gives us a mouth-watering breakdown of his rotating menu, including the famous "Marlow’s Cheese," the fresh and zesty "White Light," and a sleeper dill pickle pizza that draws instant lines.

Grab a slice, hit play, and get ready to fall down the sourdough rabbit hole with us ♥️!

🎙 Episode Highlights

✅ [01:10] From Skate Rat to Pizza Lover: Ethan talks about growing up in Hamilton, his grandfather's Neapolitan roots, and how $20 used to buy an extra-large pizza, a two-liter pop, and an entire day of skateboarding.

✅ [03:26] The Twists, Tweezers, and Terribly Bad Dough: How a fine-dining sous chef playing with tweezers at work decided to try making pizza at home—and accidentally created the "worst batch of dough of all time."

✅ [05:45] The Sourdough Rabbit Hole: Ethan admits to pirating Tartine Bread as a broke kid and explains how he eventually birthed his very first successful starter using an orange and wild bacteria.

✅ [06:41] Apartment Window Hustle: Slinging Roman-style pizzas out of a James Street North apartment on cheap dollar-store sheet trays during the height of the pandemic lockdowns.

✅ [11:31] The Birth of Cherry Ghost: How a name change from "Retro Pizza" and a lyric from the band Wilco sparked an Instagram account that blew up into unexpected backyard pre-orders.

✅ [13:59] A True Family Affair: Ethan shares the heartwarming story of how his and Haley’s third date was a slammed pizza pop-up, proving she was the one.

✅ [17:03] Inside the Menu: A delicious breakdown of Cherry Ghost's staple pies, from the meticulously crafted Marlow’s Cheese to the Frank Pinello-inspired White Light, and the hand-shredded Windsor-Style Pepperoni.

✅ [22:31] What's Next & The Secret Pop-Up: Ethan reveals details about an upcoming secret pop-up in Hamilton, their growing catering side, and drops a massive hint about a future brick-and-mortar location.

🔗 Connect with Cherry Ghost Pizza:

Instagram: @cherryghostpizza

Website: https://cherry-ghost.square.site/ 

Don't forget to subscribe, rate, and review the Pizza Story Podcast. See you next week!

🇮🇹 About the Podcast 

The Pizza Story Podcast dives into the intersection of heritage, artistry, and the perfect slice. Join host Erica D'Arcangelo as she sits down with the masters and makers keeping culinary traditions alive, one pie at a time.

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

Substack: https://substack.com/@astoryaboutpizza 

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 #ontario #canada 

If you want to understand what drives Anthony Scalia, you only need to know his motto: Where there’s red sauce, there’s a story. Better known to his Instagram community as @TonyMangia, Anthony has dedicated his life to chasing those stories across America visiting the hidden Italian markets, multi-generational family restaurants, and under-the-radar pizzerias that define our culture 🇮🇹.

Tony joins the podcast to take us on a journey through what he calls "the 21st region of Italy" AKA Italian America. He shares his roots growing up in Lodi, New Jersey, running around his dad’s local deli as a kid, and how a passion for the arts led him from a college radio show hosting guests like Lidia Bastianich to filming a pilot for the Food Network. What makes Tony so captivating is his raw, unfiltered perspective on the food scene. He isn't out here playing a character for the camera; what you see is what you get. In this deep dive, he takes us inside his Monday night routine at the Belmont Tavern in Belleville, New Jersey, detailing exact dishes like Stretch’s Chicken Savoy with red wine vinegar, shrimp beeps, and cavatelli with pot cheese. We travel down to Brooklyn to talk about Bamonte’s, hit South Philly @bamontesrestaurant to uncover the cash-only, no-photos-allowed dining experience at the Palizzi Social Club @palizzisc 💚, and explore the massive street feasts of Boston's North End.

Of course, we had to talk about pizza 🍕. Tony breaks down his own "pizza cognition theory,” the idea that the first pizza you eat as a child becomes the standard you judge every other pie against for the rest of your life. For him, that means the thin Sicilian pies at Lodi Pizza @lodipizzanj and the legendary highway stand vibes of Pizza Town @pizzatownusa1958 🙌🏽. We also get into the nuances of true Neapolitan style at Song' E Napule @songenapulenyc new-school spots like Casano’s in Rutherford @casanospizzaparlor and the overlooked Italian enclaves outside of the major hubs, stretching from Pittsburgh and Altoona all the way down to New Orleans.

Ultimately, Tony delivers a powerful message about what it truly means to support a local business. It's about respecting the mind, body, and soul the owners put into their craft, and understanding the real sacrifices made behind the counter. Whether he’s helping cook a thousand pounds of bucatini for St. Joseph’s Day in New Orleans or mapping out a five-hour road trip to visit a new spot, Tony reminds us that our heritage is something we have to actively preserve, support, and celebrate before it’s gone ♥️.

📖 Episode Chapters

✅ 00:00 - Tony’s background, growing up in Lodi, NJ, and his early days in New York food media.

✅ 15:40 – Inside the Belmont Tavern, defending Mulberry Street, and uncovering Philly’s hidden Palizzi Social Club @palizzisc 

✅ 32:11 – A deep dive into classic Jersey pizzerias, Neapolitan style, and exploring food enclaves.

🔗 Connect with the Guest

Follow Tony Mangia on Instagram: @TonyMangia

🎧Join the Conversation

If you enjoyed this deep dive into Italian history, please Like this video and Subscribe to the channel. We’re traveling the country to talk to the legends, the people keeping the traditions alive, and you won’t want to miss our next stops.

🇮🇹 About the Podcast

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

Substack: https://substack.com/@astoryaboutpizza 

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 #italian #italianhistory #italianamerican 

In the world of pizza, there is "pizza," and then there is New Haven "Apizza" 🍕.  Since 1938, one name has stood as a titan of the craft, drawing pilgrims from across the globe to a narrow stretch of Wooster Street. Sally’s Apizza isn't just a restaurant; it’s a living, breathing time capsule of Italian-American history 🇮🇹. In this episode, host Erica D'Arcangelo sits down with Bret Lunsford of Sally’s to pull back the curtain on nearly a century of coal-fired excellence.

The story begins not with a business plan, but with a family feud. After a fallout at Frank Pepe’s in the late 1930s, Salvatore "Sally" Consiglio and his brother Tony found themselves out of work. With $500 of their mother Philomena’s jewelry money and a dream to feed their neighborhood, they opened a small bakery-turned-pizzeria just down the road. Bret shares the intimate details of those early days, explaining how Sally’s signature style, a tomato-forward sauce, high-hydration dough, and a specific "shredded moots" technique, was born out of a desire to create something distinct from their famous Uncle Frank.

Beyond the dough and the fire, this episode explores the cultural gravity of Sally’s 🔥. We discuss the legendary "Red Phone," a secret hotline used by locals and celebrities alike to bypass the notorious two-hour lines. You'll hear about the night Frank Sinatra had pies delivered to New York, the first date of Bill and Hillary Clinton, and why the 100-year-old coal ovens produce a "char" that is often misunderstood by outsiders but cherished by connoisseurs ♥️.

🎙 Episode Highlights: 

✅ 01:17 – The history of the Amalfi Coast immigration movement that turned New Haven into a culinary destination.

✅ 01:59 – The great family fallout: Why Sally and Tony left Uncle Frank Pepe to start their own rival shop.

✅ 03:32 – The technical breakdown of Apizza, focusing on sauce-forward builds and the shredded mozzarella distinction.

✅ 05:20 – Respecting the canvas: Why Sally’s refuses to change its core process or hydration levels after nine decades.

✅ 06:21 – Seasonality on Worcester Street: The cult following behind the Fresh Tomato Pie and the back-garden tradition.

✅ 09:01 – The "Pied Piper" of the neighborhood: Sal’s commitment to keeping kids off the streets and in the kitchen.

✅ 10:44 – Facing the "One Bite" fame: How social media turned a local secret into a global viral phenomenon.

✅ 18:25 – The science of the char: Why coal-fire heat creates a flavor profile that can't be replicated.

🔗 Connect with Sally’s Apizza

If you want to keep up with the latest from the ovens or see behind-the-scenes footage of their expansion, make sure to follow the team online. They are currently sharing the "Apizza" love across several locations and counting, bringing that signature New Haven crunch to a whole new generation of fans.

Follow on Instagram: @sallysapizza

Official Website & Locations: sallysapizza.com

Find them on TikTok & Facebook: @sallysapizza

🇮🇹 About the Podcast 

The Pizza Story Podcast dives into the intersection of heritage, artistry, and the perfect slice. Join host Erica D'Arcangelo as she sits down with the masters and makers keeping culinary traditions alive, one pie at a time.

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

Substack: https://substack.com/@astoryaboutpizza 

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 #sallys #sallysapizza #newhaven

In this episode of The Pizza Story Podcast, Erica D'Arcangelo steps inside the 100-year-old Silk City diner in Northern New Jersey to sit down with Emily Downs, the founder of Emily’s Hearth ♥️.

Emily Downs is a baker, artisan, and the owner of Emily’s Hearth in Sussex County, NJ. With a background in sculpture and documentary film, Emily shifted her focus to the "edible arts" after a chance encounter with Alice Waters at Chez Panisse. She has worked across the country and in Italy, honing her skills at Sullivan Street Bakery and Kesté, before returning home to revive a historic diner and build a community around wood-fired bread and pizza.

This isn't just a story about opening a pizzeria; it’s a story about the "mimicking of spirits” 🍕. Emily shares the incredible discovery that her diner was originally owned a century ago by a female humanitarian named Sadie Weed. A woman who used these same four walls to feed the community and provide work for drifters passing by on the local train tracks.

From her Irish-Italian roots in rural Sussex County to apprenticing with the legends of the industry including Alice Waters and Jim Leahy, Emily discusses her journey as a single mother who used her craft to build a life of independence. We dive into the science of a two-week cold ferment, the grit of mobile pop-ups, and why some of the best lessons in baking happen on a dairy farm at 4:00 a.m.👩🏻‍🍳

🎙 Episode Highlights 

✅ 00:00 – The Legacy of Sadie Weed: Emily shares the history of her 1920s Silk City diner and the "woman-owned" spirit that still haunts the hearth.

✅ 04:45 – From Documentaries to Dough: A chance meeting with Alice Waters at Chez Panisse that changed Emily’s career path forever.

✅ 09:40 – Best in Show: The story of Emily’s father winning the county fair with a simple white loaf and the "bread and butter" philosophy.

✅ 12:15 – The Edible Schoolyard: How Alice Waters redefined food as a direct correlation to health, longevity, and community power.

✅ 14:50 – "No Girls Allowed": Emily’s struggle to get hired in male-dominated pizzerias before finding her first "fate moment" at Pizzeria Delfina.

✅ 18:50 – Serving Thomas Keller: The high-stakes moment Emily unknowingly served the most famous chef in the world.

✅ 22:30 – The Six-Foot Oven: Learning traditional wood-burning methods at Bobolink Dairy and the rhythm of a 12-hour fire.

✅ 26:10 – Apprenticing with Jim Leahy: Designing specialty equipment and mastering the "No-Knead" method at Sullivan Street Bakery.

✅ 27:30 – The Two-Week Ferment: A deep dive into the sourdough science behind the Emily’s Hearth pizza crust.

✅ 29:40 – Motherhood as Motivation: How becoming a single mom gave Emily the "gusto" to stop waiting tables and start her own business.

✅ 41:00 – Visiting Emily’s Hearth: Live music, fresh bread, and where to find the best pizza in Sussex County.

🔗 Connect with Emily’s Hearth:

📸 Instagram: @emilys.hearth

📍 Visit: Emily’s Hearth on Friday & Saturday in Sussex County, NJ @ 4 Hamburg Ave

🇮🇹 About the Podcast 

The Pizza Story Podcast explores the intersection of heritage, artisanry, and the “slice.” Hosted by Erica D'Arcangelo, we sit down with the people keeping traditions alive one slice at a time.

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

Substack: https://substack.com/@astoryaboutpizza 

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 #njpizza #sourdoughpizza 

In the world of pizza, as in life, the most meaningful victories usually happen after you have stood your ground through the hardest moments 🍕. Today, we are heading to the East Village of San Jose to sit down with Caleb, the founder of The Last Round Tavern. For Caleb, the name is more than a branding choice. It is a reflection of a life spent in the boxing ring, a sport that taught him the discipline and heart required to navigate the reality of the restaurant industry.

Caleb’s journey is a beautiful collision of culture and intention. From his Mexican American roots and the lessons learned from his immigrant grandparents to his self-taught obsession with the sourdough science of the Bay Area, he has created something truly unique. At The Last Round, they are not just serving tavern style pies. They are serving a hybrid of tradition and health conscious intentionality.

We dive into the bittersweet reality of opening just months before a global pandemic, the quiet dedication that kept him in the kitchen until 3:00 AM perfecting his dough, and the full circle moment of bringing a historic 1960s pizzeria location back to life with his own signature sourdough twist. Grab a seat at the table as we discuss why the best pizzas are often born from a willingness to learn, and how the Sunday Gravy feeling of family and tradition is being redefined in the heart of San Jose.

🎧 Episode Highlights

✅ 03:50 The Boxing Metaphor Caleb shares how growing up in the ring, competing in the Junior Olympics and Silver Gloves, gave him the perspective needed to navigate the high stress world of hospitality.

✅ 06:33 The Self Taught Path From YouTube videos and The Pizza Bible to late night dough sessions, Caleb discusses the persistence it took to teach himself the craft from scratch.

✅ 09:39 Why Sourdough? A deep dive into why Caleb chose a sourdough starter over commercial yeast, focusing on gut health, flavor profiles, and being intentional about what we put into our bodies.

✅ 13:49 The Menu of Memories The story behind their signature braised meats, including the fan favorite Cubano pizza, and how these flavors were inspired by his father’s grilling traditions.

✅ 18:10 The Myth of the Grand Opening Caleb reflects on the seven year journey of turning on the open sign without fanfare and the importance of perfecting the product before seeking the spotlight.

✅ 22:11 The Family Business An honest conversation about the boundaries, respect, and growth required to run a business alongside loved ones without losing the connection.

🥊 Connect with The Last Round Tavern

Instagram: @thelastroundsj

Visit: San Jose, CA (East Village)

🎙 Join the Conversation

If this story resonated with you, leave a review or share your favorite hidden gem pizzeria in the comments. Don't forget to subscribe to the Sunday Gravy on Substack for more stories from the heart of the pizza world.

🍕🇮🇹 About the Podcast 

Every great pizza has a person behind it with a story worth telling. The Pizza Story Podcast explores the life of the maker. The early mornings, the flour-dusted clothes, and the relentless pursuit of the perfect slice. 

We’re going behind the counter to meet the artisans who are building more than just a business; they’re building a legacy for their community, one pie at a time. 

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

Substack: https://substack.com/@astoryaboutpizza 

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 #ca #capizza

Most people dream of quitting their day job to sling pizza, but in 2015, Nick Sanford actually did it. In this episode, we’re talking to the man who took a single mobile trailer and turned it into a Syracuse institution with three shops, three trucks, and a team of over 100 people 🍕.

Nick isn't just a business owner; he’s a self-proclaimed "pizza nerd" who grew up in the shadow of New Haven’s legendary pizza scene. We talk about his first job at 14, where he fell in love with the shouting and the flour-dusted chaos of a busy kitchen, and how he eventually left a management career at Panera to bet everything on his own dough 🥖.

🎙In this episode, we get into:

The "Side Gig" That Blew Up: How a pull-behind trailer became a fleet of trucks and brick-and-mortar restaurants.

The Salt Potato Pizza: The story behind the local Syracuse mashup that put them on the map.

The COVID Pivot: What happens to a mobile catering business when every wedding in the state is canceled overnight (and how neighborhood "driveway parties" saved the day).

Doing It the Hard Way: Why Nick’s team still makes their own ranch, meatballs, and croutons from scratch in a centralized commissary kitchen.

New Haven Roots: Finally bringing "apizza" a thin, charred, and crispy pie to a community that had never seen anything like it.

Nick’s story is about what happens when you take the systems of the corporate world and inject them with the heart of a family-run shop. It’s honest, it’s local, and it’s a must-listen for anyone who appreciates the craft behind the crust.

🎧 The Episode Highlights

✅ 03:53 - The 11-year "elevator pitch" of Toss and Fire.

✅ 07:18 - Why New Haven style pizza is finally having its moment in Syracuse.

✅ 09:12 - From washing dishes at 14 to attending culinary school.

✅ 13:00 - What Nick stole from the corporate world (and what he left behind).

✅ 16:11 - The physics of putting a Syracuse salt potato on a pizza.

✅ 21:29 - The terrifying reality of refunding thousands in deposits during 2020.

✅ 26:15 - The early days: Taking orders while wearing a baby carrier in the food truck.

🔗 Stay Connected

Visit: tossandfirepizza.com

Follow: @tossnfirepizza

Visit Toss & Fire: Locations in North Syracuse, Camillus, or Harvey’s Garden.

🎧 About the Podcast 

Every great pizza has a person behind it with a story worth telling. The Pizza Story Podcast explores the life of the maker. The early mornings, the flour-dusted clothes, and the relentless pursuit of the perfect slice. 

We’re going behind the counter to meet the artisans who are building more than just a business; they’re building a legacy for their community, one pie at a time. 🇮🇹. 

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

Substack: https://substack.com/@astoryaboutpizza 

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 #syracuse #nypizza 

Victor Melchor didn’t just wake up one day with an award-winning pizza trailer. He spent years watching beautiful, stone wood-fired ovens in Malibu backyards sit cold, used as nothing more than "decoration." He was the one who finally started lighting the fires.

In this episode of The Pizza Story, I’m sitting down with the man who turned a Malibu grocery store deli job into Woodstock Farina, Ventura County’s 2025 Best Caterer. Victor’s journey is pure hustle. From migrating from Oaxaca, Mexico, at age two to learning the "sponge" mentality of the culinary world, he has built a brand that refuses to compromise on quality.

We’re diving deep into his "inner soul on a plate" philosophy. We talk about the grit of those early days where he didn't even sell 10 pizzas, and the grace of winning a major competition with his grandmother's secret Chicken Mole recipe. Victor also shares the "mystery shopper" encounter that proved why treating every customer like a VIP is the only marketing a pop-up truly needs.

♥️ Inside this Episode

The Deli Foundation: How Victor used a grocery store "show oven" to design a concept that outperformed the hot bar and panini station combined.

Malibu Connections: Building a network of private chefs and poker night clients by being the person who said, "If you need a pair of hands, let me know."

The Oaxaca Influence: Why the smoke and ash of a wood-fired oven remind him of his roots and how he fuses Mexican chilaquiles and mole with sourdough.

The "Mystery" Wedding: The incredible story of a client who tested his service anonymously before dropping a deposit on the spot.

Freedom of the Road: Why Victor prefers the "roaming" life over a brick-and-mortar lease (and why he’s not ready to give up the freeway wave).

📍 Episode Highlights

✅ 0:00 – Victor’s Story: From Oaxaca to the streets of Ventura County.

✅ 1:12 – The Entrepreneurial Way of Life: Watching family make it from nothing.

✅ 2:32 – The "Decoration" Ovens: Lighting the first fires in Malibu backyards.

✅ 4:51 – Networking at the Grocery Store: Meeting Wolfgang Puck’s original crew.

✅ 7:28 – The Smoked Element: Why wood-fire is the soul of Oaxacan cuisine.

✅ 10:11 – Custom Menus: "Let's build a pizza unique for you."

✅ 11:39 – The "Nard" and the Maestro: Breaking down Victor's signature menu.

✅ 13:34 – Grandma’s Chicken Mole: Taking 2nd place with a family secret.

✅ 17:21 – If it isn't perfect, I won't serve it: The standard of a true maker.

✅ 20:23 – The Mystery Shopper: The story that settled a wedding deposit on the street.

✅ 23:06 – Freedom on the Freeway: Why a brick-and-mortar isn't the goal yet.

✅25:24 – Asking the "OGs": The true feedback on opening a restaurant.

✅ 27:05 – Victor’s advice for everyone trying to make pizza their life.

🔗 Connect

🍕 Follow Woodstock Farina: @woodstock_farina

🎧 About the Podcast 

The Pizza Story Podcast is where I sit down with the makers behind your favorite pizza who are betting on themselves and their craft. This isn't just a show about food; it’s about the grit it takes to build a brand from the ground up and the grace of holding a community together, one slice at a time 🇮🇹. 

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

Substack: https://substack.com/@astoryaboutpizza 

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 #ca #california #oxnard 

What happens when you lose everything in a fire and have to start over from scratch? For Adam and his wife Sasha, the answer was found in a 500-page cookbook and a shared love for "Pizza Fridays ♥️."

In this episode of The Pizza Story Podcast, we’re talking with Adam, the founder of Hooray for Pizza Day, a Toronto staple located inside the iconic Comedy Bar Danforth 🍕. We dive into their harrowing origin story, how they ran a secret high-volume pizzeria out of a 9th-floor condo, and the night a certain Toronto superstar (Drake!) asked for the kitchen to stay open for their famous wings 🙌🏽.

Adam shares the secret behind their award-winning Mexican-inspired Hawaiian pizza, why they refuse to serve frozen food in an event space, and how "Ska music" inspired their brand 🎶.

🎙 Episode Highlights

✅ 01:42 – The Arson Story: A harrowing night in Toronto that changed everything.

✅ 03:16 – Escape and survival: Why pizza became a form of "food therapy."

✅ 05:40 – The tradition of "Pizza Friday": 8 years without missing a single week.

✅ 07:44 – The "Tinder for Chefs": Starting a secret pizzeria in a 9th-floor condo.

✅ 09:42 – Condo Chaos: Managing 40+ pizzas a night with no overhead and a crowded fridge.

✅ 11:00 – Moving to the Comedy Bar: Taking the leap into a professional kitchen.

✅ 13:50 – The Name: Why the brand is a tribute to Ska music and The Aquabats.

✅ 16:19 – The Menu: Breaking down the award-winning Hawaiian and the "Three Sauce" pizza.

✅ 19:33 – Fresh over Frozen: Why quality matters in an event venue.

✅ 20:20 – The Drake Story: A "white jacket" entrance and a late-night wing request.

✅ 23:57 – Why Pizza? The nostalgia of connecting through the world’s most popular food.

✅ 25:47 – Looking Ahead: Future locations and upcoming Toronto food collaborations.

📍 Visit Hooray For Pizza Day:

Location: 2800 Danforth Ave, Toronto, ON (Inside Comedy Bar)

Instagram: @hooray_forpizzaday

Note: No comedy tickets required to dine!

💬 Connect with the Podcast

If you enjoyed this episode, please Like, Subscribe, and hit the notification bell! We share the stories behind your favorite slices every week.

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

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 #toronto #drake #comedyclub 

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