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

Hey guys, welcome back to the Pizza Story Podcast! They say every great pizza has a story, but rarely does that story involve a transformation into a bagel shop at sunrise.

Today, I am sitting down with the incredible Marisol Doyle, the heart and soul behind Leña Pizza & Bagels in Cleveland, Mississippi. Marisol has managed to capture the attention of the global culinary world, earning a spot on the prestigious 50 Top Pizza list and receiving glowing reviews from the New York Times—all from a small town in the Mississippi Delta ☀️.

What makes Marisol’s story so inspiring is that she isn't a classically trained chef. After 20 years of working "front-of-house," she decided to take a leap of faith, travel to Naples, Italy, and learn the art of wood-fired pizza from the masters. Now, she’s bringing that authentic Neapolitan tradition (and some world-class bagels!) to her community 🥯.

We talk about the "growing pains" of opening a restaurant, the magic of Italian family traditions, and how a chance encounter with a "kitchen angel" saved her opening week 🇮🇹.

Episode Highlights

✅ The Leap to Naples: How a one-week intensive course in Italy with Maestro Fabio Cristiano gave Marisol the confidence to go from restaurant manager to pizzaiola.

✅ The "Kitchen Angel": The stress of being weeks away from opening with no one to work the oven, and the incredible story of the local cook who walked through the door at just the right moment.

✅ A Tale of Two Doughs: Why Leña transforms into a New York-style bagel shop on Saturday mornings and the secret behind their 5-ingredient traditional recipe.

✅ Mississippi’s Best Kept Secret: What it’s like to be recognized by the New York Times and 50 Top Pizza while operating in a small Delta town.

✅ The Art of the Special: How Marisol uses social media to keep her community excited, including the "Truffle Ricotta Mushroom" pizza that was so popular it earned a permanent spot on the menu.

✅ The Meaning of Leña: Why they chose a name that pays homage to the firewood that fuels their oven and their commitment to the hardest (but most rewarding) style of pizza making.

✅ A Family Affair: The collaboration between Marisol and her husband Rory, whose professional photography skills make their pizzas look like true works of art.

🍕 If you are ever in Mississippi, this is a MUST-STOP destination. In the meantime, follow their journey and see their beautiful creations here:

Instagram: @lenapizzaandbagels

Facebook: https://www.facebook.com/LenaPizzaBagels/ 

Website: https://lenapizzabagels.com/ 

If you enjoyed this episode, please Subscribe, hit the Like button, and ring the bell so you never miss a story behind the slices 👱🏼‍♀️.

🇮🇹 A Story About Pizza

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 #pizzalovers 

Have you ever wondered what makes a pizza go from "good" to "legendary"? In this episode of the Pizza Story Podcast, we’re heading to Reno, Nevada, to sit down with Ian Madan, the founder and heart behind South Creek Pizza Co. For over 13 years, South Creek has been a sanctuary for those who crave the perfect "leopard-spotted" charred crust and the authentic taste of Italy in the high desert. But the journey to becoming a Reno staple started long before the first oven was lit on Foothill Road.

Ian’s story is unique—he didn't just stumble into the kitchen; he was born into the industry. In this deep dive, Ian shares the fascinating history of his family’s business in New Jersey, which manufactured the very dough-proofing bins used by Domino’s worldwide. Imagine a childhood where world-class pizza chefs were regular guests at family bluegrass jams, bringing their own dough to compete in "pizza contests" on the backyard wood-fired oven. That is the pedigree of South Creek.

We get into the technical (and delicious) details of what sets South Creek apart. For Ian, there is no compromise on quality. We talk about:

👨🏻‍🍳 The Flour: Why imported "00" flour from Italy is the only way to achieve that light, airy, and digestible crust.

🧀 The Cheese: The labor-intensive process of making fresh mozzarella in-house from curd every single day.

🍅 The Sauce: The specific selection of DeNapoli tomatoes that provide the perfect balance of sweetness and acidity.

If you think South Creek is just about the pies, think again. Ian talks us through the menu items that have gained a cult following of their own, including his personal favorite: Hoisin Sriracha Ribs, dry-roasted for six hours and finished in the wood-fired oven for a caramelized glaze you won't find anywhere else.

Episode Highlights

✅ The Bluegrass Pizza Jams: Growing up in New Jersey surrounded by "pizza royalty" and how it shaped Ian's palate.

✅ The Squaw Valley Pivot: How a move to Tahoe to be a "ski bum" caretaker eventually led back to a career in the kitchen.

✅ Campo University: Ian’s experience "cutting his teeth" at one of Reno's highest-volume restaurants and learning to handle 600 covers a day.

✅ The Cease and Desist: The original name of the pizzeria and why a legal hurdle turned out to be a blessing in disguise.

✅ The Legend of the "Frankie P": The touching story behind their best-selling pizza (Olive oil, garlic, soppressata, sausage, and a signature hot honey drizzle).

✅ The Art of Balance: Why Ian believes a great pizza should never be too salty or too sweet, but a perfectly balanced bite.

✅ Wood-Fired Desserts: A look at the Nutella and pear dessert "pita" that has become the ultimate way to end a meal at South Creek.

✅ Family Business Dynamics: The reality of building a dream alongside your parents and transitioning into a leader for a modern crew.

✅ The COVID Pivot: How "Pizza Kits" saved the business and changed the way Reno locals enjoy South Creek at home.

Connect with South Creek Pizza Co.

If you find yourself in Reno, a visit to South Creek is a non-negotiable for any true pizza lover.

📍 Location: 45 Foothill Rd, Reno, NV

🌐 Website: https://www.southcreekpizza.com/ 

📸 Instagram: @southcreekpizzaco 

Check out A Story About Pizza 🍕

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/ 

#SouthCreekPizza #PizzaStory #RenoEats #WoodFiredPizza #ArtisanPizza #PizzaLover #RenoFood #HotHoneyPizza #NapoliPizza

There are people who make pizza, and then there are people who live it. In this episode, we are joined by the incredible Sarah Correa, the visionary co-founder of Fired Pizza in Stockton, CA.

Sarah isn't just a business owner; she’s a master of brand-building and a pioneer of the "hard way." Alongside her husband Daniel, she has transformed a "fake it till you make it" mobile oven dream into a Central Valley institution that thrives on authenticity, grit, and world-class Neapolitan craft.

This isn’t your typical success story. It’s a raw, beautiful look at how Sarah embraced the struggle—from chopping their own oak wood to launching a brick-and-mortar during the peak of burnout—to create a space that Stockton didn't even know it was missing. Sarah’s honesty about the "romance" of working with a spouse and her genius, "rebel-style" marketing tactics make this one of our most inspiring interviews yet.

Episode Highlights 🎙️:

✅ The Stockton Pioneer: Erica introduces Sarah and the fascinating origin story of Fired Pizza.

✅ The "Absolutely Not" Moment: Sarah shares her hilarious initial reaction to Daniel’s dream of owning a restaurant.

✅ From Salt Lake to Stockton: The journey of buying a used Mugnaini oven and learning to tow, light, and stretch dough on the fly.

✅ The COVID Catalyst: How the 2020 lockdown strengthened their community bonds and established their brand identity.

✅ Going All In: Choosing between a dream corporate job and a metal warehouse—and why they put every penny they had into the restaurant.

✅ Pizza as the "Baby" of the Marriage: A candid look at the trials and triumphs of running a high-stakes business with your spouse.

✅ The Atlas Rebrand: The beautiful and accidental way Sarah’s "secret baby name" became the face of the brand.

✅ Pizza the Hard Way: Why they choose to chop their own wood and why Neapolitan is the "little black dress" of the pizza world.

✅ Scaling the Fire: The incredible logistics of cooking 1,200 wood-fired pizzas in a single day for Silicon Valley giants.

✅ The Monthly Rotating Menu: The marketing genius of seasonal ingredients and the "hardest way" to keep customers coming back.

✅ The Pesto Potato Debate: Sarah reveals her favorite (and most controversial) pizza on the menu.

✅ The "Least Favorite Pizza" Billboard: The epic story of how Sarah turned a media snub into a viral, "punk rock" marketing win.

✅  Authenticity Over Algorithms: Sarah’s take on the "clicky" pizza scene and why a line out the door matters more than Instagram followers.

Connect with Fired Pizza:

📍 Visit them: Stockton, California

📸 Instagram: @fired_pizza

🎙Like, follow, and subscribe to The Pizza Story Podcast meet the people behind your favorite pizzeria as Erica D’Arcangelo interviews some of the most gifted and talented people in pizza 👱🏼‍♀️.

🇮🇹 A Story About Pizza

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 #pizzalovers 

What happens when a chemical engineer with Sicilian roots turns his meticulous attention to the world of pizza 🍕? You get Jim Mumford, a man who doesn't just cook—he experiments, tells stories, and builds community one slice at a time. In this episode of The Pizza Story Podcast, I’m sitting down with the PizzaPedia author, @insidehook  writer, and I Need Pizza Cub Podcast Host Jim Mumford. Jim takes us on a journey from his grandmother’s Sicilian kitchen to the 517 test pizzas he made to perfect his latest book. Plus his new and upcoming projects 🙌🏽.

Jim Mumford is a prolific voice in the culinary world, known for his approachable style and deep-dive research. You can find him online at @jimcooksfoodgood.

Episode Highlights 🎙️:

✅ Jim Cooks Food Good (The Collection): His debut book, featuring the top 50 recipes he served his own family over a decade of home cooking. It’s "real food" at its finest.

✅ The "Pizza Pedia" Journey: How a snowstorm-induced road trip through the "Pizza Belt" changed Jim’s life forever. This is Jim’s definitive guide to the world of pizza. It features over 100 recipes ranging from regional classics to wild innovations. It’s designed to be accessible for everyone, whether you're using a professional outdoor oven or a standard kitchen range.

✅ The Invention of a Style: Learn about the "Kalamazoo Style" pizza—a mashup of Detroit and Chicago influences that Jim accidentally turned into a regional sensation.

✅Hosting with Heart: Why Jim believes the best pizzas are served eight seconds after the photo is taken, shared with family and "pizza taste testers” - his daughters.

✅ I Need Pizza Podcast / The Pizza Round Table: Jim co-hosts this weekly podcast alongside Michael Fox, Will Dumas, and Anna Kruse. They discuss the latest pizza news, interview industry legends, and celebrate the people behind the dough.

✅ Freelance Work: Jim is a regular contributor to Inside Hook, where he uses his engineering background to debunk food myths (like whether New York water actually makes the dough better).

✅ The Future of Pizza: Why regional styles are exploding and why making pizza at home is here to stay.

Whether you're a seasoned pizzaiolo or just someone who loves a good tavern-style cracker crust, Jim’s insights on the culture and chemistry of pizza are not to be missed!

🎙Like, follow, and subscribe to The Pizza Story Podcast meet the people behind your favorite pizzeria as Erica D’Arcangelo interviews some of the most gifted and talented people in pizza 👱🏼‍♀️.

🇮🇹 A Story About Pizza

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/ 

Welcome to an inspiring episode of The Pizza Story Podcast! Today, we’re diving deep into the history and passion behind 399 Pizza, a family business that has grown into a local legend with five popular locations across the San Gabriel Valley area of California.

Our guest is Angel Solis, who didn't just join the pizza business—he was born into it! Angel shares what it was like growing up in the pizzeria since his parents purchased the very first location in West Covina back in 1993, when he was just six years old. For Angel, pizza isn't a job; it's a way of life, a family legacy, and a source of deep connection with his community.

Inside the Story: Building a Pizza Empire

Angel walks us through the highs and lows of building a multi-location business. He reveals the crucial lessons they learned the hard way—from mastering the tricky deck ovens (and getting the requisite burn marks!) to adapting their approach for each new city. The journey from a single mom-and-pop shop to five successful pizzerias is a testament to the family's resilience and commitment to quality.

🎧 Episode Highlights 

✅ The Price That Built an Empire: Hear the incredible, almost unbelievable story behind the name "399 Pizza," which dates back to a time when a large cheese pizza really sold for that price!

✅ The COVID-19 Survival Story: Angel shares the intense experience of operating five locations during the pandemic shutdown. It was a true test of grit, forcing them to adapt and ultimately making the business stronger.

✅ A Masterclass in Customer Love: Discover how Angel and his family treat their regulars like family. He shares how he knows what his customers want before they even walk through the door, embodying the dedication to service that his father taught him.

✅ The Menu: Must-Try Pies That Go Beyond Pepperoni: While their traditional pizza is top-notch (Angel explains why he always judges a pizzeria by its cheese pie), 399 Pizza is known for its inventive, flavorful specials that keep customers coming back. Get hungry as Angel describes their most popular creations:

✅ The Famous Pastrami Pizza: A true showstopper featuring a light mustard base, mozzarella, juicy pastrami, and a drizzle of mustard and pickles after it comes out of the oven. This is their undisputed number one seller!

✅ South of the Border Flavor: The unique and delicious Mexican Pizza, made with refried beans, chorizo, jalapeños, and onions.

✅ Creamy and Spicy: The addictive Jalapeño Popper Pizza, topped with cream cheese, bacon, and breadcrumbs.

Follow 399 Pizza Glendora on Instagram @399pizza_Glendora or visit their website www.399pizzaglendora.com 

This is more than just a business interview; it's a celebration of the community spirit, tough lessons, and enduring family bond that only the pizza world can create. If you've ever dreamt of owning a pizzeria or just appreciate a damn good slice, tune in!

🎙Like, follow, and subscribe to The Pizza Story Podcast to watch Erica D’Arcangelo interview some of the most awesome and talented people in the pizza industry 👱🏼‍♀️.

🇮🇹 A Story About Pizza

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/