Every once in a while, you meet someone whose story reminds you that life’s biggest left turns usually lead exactly where you’re supposed to go. For me, as someone who grew up watching my grandfather turn a life in the coal mines into a family pizza business back in 1960, I’ve always known that pizza is so much more than just food. It’s legacy, it’s comfort, and sometimes, it's a lifeline ♥️.

That is exactly what I felt talking to today’s guest, the brilliant mind behind Square Pie Guys and the creative curator of the Internet’s most iconic food page @pizza Marc Schechter 🍕.

Long before Marc was feeding the West Coast or dictating viral food trends to millions of followers, he was just a kid from New York with a marketing degree and a completely blank roadmap. His path to the kitchen wasn't paved with culinary school or family recipes; it was forged in the fires of cold calling. Marc spent years in the brutal trenches of software sales, dialing the phone 100 times a day, weathering a relentless storm of "no."

Little did he know, learning to navigate that constant rejection was the ultimate training camp for entrepreneurship.

But the true spark didn't ignite until Marc moved to California. On a casual moving day, a close friend handed him a pizza cookbook, a stone, and a peel with a challenge: “You can’t make restaurant-quality pizza at home.” Those words unlocked an obsession. Soon, Marc was spending hours watching dough rise, throwing backyard pizza parties, and finding a deep sense of joy in feeding people. When his tech startup vanished overnight, Marc didn't look for another corporate desk. He chose the kitchen 👨🏻‍🍳.

The empire we know today as Square Pie Guys actually started by complete accident. Armed with only three Detroit-style pans he was using to test recipes, Marc was put on the spot to feed a couple scouting a wedding venue. They fell so madly in love with the thick, crispy square pies that they hired him on the spot. That single quote paid for his first 30 pans, launched a wildly successful pop-up, and eventually led to opening his first brick-and-mortar shop in downtown San Francisco in July 2019.

In this beautiful, candid conversation, Marc pulls back the curtain on the magic and the grit of his journey. We talk about how he literally slid into the DMs of a major media company to take over the @pizza brand, the "algorithmic luck" that allowed his business to survive and thrive through a global pandemic, and the deeply personal way pizza healed him after a painful life transition 🙌🏽.

🔗 Connect:

Follow Square Pie Guys on Instagram: @squarepieguys

Follow the ultimate pizza community: @pizza 

🍕🇮🇹 About the Podcast

This is where we dive deep into the world's greatest pizzerias and sit down with the passionate makers who turned their obsession into a lifestyle. From secret family recipes to the wild journeys of building a pizza empire, we share the authentic, messy, and delicious stories behind every perfect slice.

🎧 Don't forget to like, subscribe, and hit the notification bell so you never miss an episode with the world's most passionate pizza makers ♥️!

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/ 

Subscribe to the channel for more incredible stories from founders who took their hobbies to the big leagues!

#pizza #squarepieguys

Have you ever sat at your corporate desk, stared at the glowing monitor, and realized you were exhausting your energy to build someone else’s dream instead of your own 😫?

Today’s guest took that exact terrifying, exhilarating leap, except he did it at 56 years old, after 30 years in the corporate IT world. He walked away from the safety of a steady paycheck to open what would quickly become an absolute Brooklyn institution 🙌🏽.

In this episode of The Pizza Story Podcast, I’m sitting down with the ultimate pizza artisan, a true neighborhood legend, and a phenomenal storyteller, Paulie Gee 🍕.

Paulie takes us on an incredible, deeply personal journey through his life. We talk about growing up in Kensington, Brooklyn, in a vibrant Italian-Jewish household where Sunday dinners were sacred, and how a childhood obsession was born out of simply being denied a Friday night slice. He opens up about hitting the "not-a-geek glass ceiling" in the tech world, the mindset shift it took to break free, and how a backyard DIY brick oven with a strict Thanksgiving deadline changed the trajectory of his entire life.

We pull back the curtain on the grueling reality of the restaurant industry. From the harrowing early days in Greenpoint operating without a liquor license, to overflowing dough emergencies, to the beautiful moment the local pizza community stepped in to save his friends-and-family night. Paulie also explains the genius behind his legendary 1960s-style Slice Shop, sharing why great traditional pizza is exactly like vinyl records: a nostalgic, analog experience that a whole new generation is hungry for.

Whether you're a die-hard pizza enthusiast, a budding entrepreneur, or someone sitting in a cubicle right now wondering if it's too late to start over, Paulie’s story is a masterclass in courage. It is living proof that we all have seeds of greatness within us, and it is never, ever too late to build your best life 💪🏼.

🔗 Connect with Paulie & Support the Shops

Follow Paulie Gee on Instagram: @pauliegee

Check out the 500+ Pizza Hat Collection: @pauliegeespizzaproject

Visit the Official Website: www.pauliegee.com

Love a good comeback story? Make sure to hit that Subscribe button so you never miss an episode of The Pizza Story Podcast. Drop a comment below letting us know: What's the dream project you're waiting to speak into existence ❤️?

🍕🇮🇹 About the Podcast

This is where we dive deep into the world's greatest pizzerias and sit down with the passionate makers, dough geeks, and backyard hobbyists who turned their obsession into a lifestyle. From secret family recipes to the wild journeys of building a pizza empire, we share the authentic, messy, and delicious stories behind every perfect slice.

🎧 Don't forget to like, subscribe, and hit the notification bell so you never miss an episode with the world's most passionate pizza makers ♥️!

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 #nypizza 

Today, we are crossing the pond to chat with the incredible George Lambrou, co-founder of Pizza Inferno based out in the UK 🇬🇧.

If you’ve ever wondered what happens when a self-proclaimed non-pizza fan gets absolutely infected by the pizza-making bug, this episode is for you 🍕. 

George takes us on his journey from being a deputy head teacher (the UK equivalent of a vice principal) to launching a roaring mobile pizza business with his brother, Tony. 

From obsessing over fermentation science to traveling straight to the heart of Naples to get schooled by the masters, George’s story is a masterclass in turning a lockdown hobby into a burning passion.

We talk about the literal "inferno" temperatures required to make a true Neapolitan slice, the hilarious (and messy) reality of early-stage pizza fails, what it's really like running a business with family, and how they are changing the mainstream pizza narrative across the UK.

Grab a slice, hit that subscribe button, and let’s dive into today’s story ✨!

🎙 Episode Highlights

✅ 00:31 George shares his background growing up in London in a food-loving Greek Cypriot family, his career in education, and the sudden shift in 2023 when he and his brother went all-in on pizza.

✅ 03:19 George breaks down his deep dive into the history of pizza, AVPN standards, hydration percentages, and the magic of pre-ferments like poolish and biga.

✅ 07:40 George gets vulnerable about his early-stage catastrophes: tearing dough, over-proofing disasters, and creating a few "Frankenstein monsters" along the way.

✅ 11:22 What’s in a Name? The Concept Behind "Inferno": Why temperature is everything. George explains the science of cooking at 450°C (842°F) plus, flash-cooking toppings, and getting that perfect leopard-spotted crust.

✅ 16:03 A tour of the Pizza Inferno menu, including how they balance respect for Neapolitan traditions with fun flavor profiles like Southern fried chicken and Cypriot tahini drizzles.

✅ 19:01 George shares his favorite part of the job—chasing that "wow" moment from guests—and discusses the expanding UK pizza scene and their mission to upskill home cooks with their new studio kitchen and magazine.

✅ 24:09 How to connect with the guys for events, check out their content, and grab a copy of their summer magazine.

🔗 Follow Pizza Inferno on Instagram: @pizzainferno.uk

📚 Bookings & Magazine: Head to their website to check out the Pizza Inferno Magazine summer edition or secure a mobile booking for your private events (they are already booking into 2027!).

🍕🇮🇹 About the Podcast

This is where we dive deep into the world's greatest pizzerias and sit down with the passionate makers, dough geeks, and backyard hobbyists who turned their obsession into a lifestyle. From secret family recipes to the wild journeys of building a pizza empire, we share the authentic, messy, and delicious stories behind every perfect slice.

🎧 Don't forget to like, subscribe, and hit the notification bell so you never miss an episode with the world's most passionate pizza makers ♥️!

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 #pizzainferno #ukpizza 

In this episode, host Erica D’Arcangelo sits down with Meredith Egan, the award-winning artisan and culinary mastermind behind Lori Anne’s Pizza in Kingston, Ontario 🍕.

From growing up as one of six kids in a hectic, country-raised Irish family to climbing the ranks of the Kingston restaurant industry, Meredith shares his journey of falling in love with the craft of wood-fired pizza. Discover how a tight-budget investment during COVID, a Gosney Roccbox pizza oven with nowhere to use it; snowballed into a massively successful local pop-up, a booming farmer's market staple, and a journey toward opening a brick-and-mortar pizzeria.

Meredith talks about the adrenaline of competing in the Canadian Pizza Expo, the beautiful community that rallies behind local food, the secret behind his seasonal ingredient specials, and the heartwarming inspiration behind the name "Lori Anne's."

If you love pizza, entrepreneurship, and inspiring stories of community-driven food businesses, this episode is a must-watch!

📌 Episode Highlights

✅ 00:00 Meet Meredith Egan of Lori Anne's Pizza.

✅ 00:32 Growing up Irish in the Ottawa Valley: 6 kids, country life, and "feral" boys.

✅ 02:31 Big family dynamics: From childhood mayhem to lifelong best friends.

✅ 04:36 Family cooking and grandmother's kitchen gatherings.

✅ 05:32 The classic Ontario-style family pizza night tradition.

✅ 06:38 Starting from washing dishes to managing the line at Kingston institutions.

✅ 07:44 The COVID pivot: Buying a portable pizza oven with no balcony to use it on.

✅ 08:40 Selling 60 pizzas and relying on industry support.

✅ 10:59 Scaling up: Doing weddings, events, and building a Sunday farmer’s market empire.

✅ 12:21 Dealing with self-criticism and finding your zone in the kitchen.

✅14:42 How Meredith, his wife Rebecca, and his friend Mitch pull off 120 pizzas in a single morning.

✅ 16:33 Competing on the big stage: The Canadian Pizza Expo experience.

✅ 18:26 The Menu Breakdown: Sourcing seasonal specials from local market vendors.

✅ 19:42 The Roasted Butternut Squash & Red Onion pizza creation.

✅ 20:47 Where to find Lori Anne's Pizza & the search for a brick-and-mortar home.

✅ 21:21 The inspiration behind the name: A beautiful tribute to Mom.

🍕 Connect with Our Guest

Are you in the Kingston, Ontario area? Come grab a slice! From May to October, find Lori Anne's Pizza every Sunday at the Memorial Centre Farmers' Market (9:00 AM – 2:00 PM).

Instagram: @loriannespizzaco

Inquiries: Check their Instagram bio for direct email details.

🎙️About the Podcast

We celebrate the passion, history, and community behind the world's favorite food: pizza. From backyard hobbyists to industry titans, we dive deep into the stories of the people who put their heart into the dough.

🇮🇹 Don't forget to LIKE, COMMENT, and SUBSCRIBE for more mouth-watering interviews! 

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 #canadapizza #capizza 

How does a person go from working a soul-crushing corporate bank job to running one of the most celebrated, award-winning restaurants in the middle of the Costa Rican jungle 🍕? This episode of the Pizza Story Podcast uncovers the jaw-dropping journey of Sebastian Gallucci, the culinary force behind Seba’s Restaurant and Alma Cocina 🌴!

Sebastian practically grew up inside his family's kitchens  from the age of four, soaking up an old-school hospitality education that no culinary school could ever replicate. But before finding his paradise, he took a few massive detours. From a college soccer scholarship in Texas to a corporate desk job that completely drained his spirit, Sebastian knew he needed to break free. Inspired by the movie Chef 🎬, he took a total gamble, bought a 50-foot food truck on a line of credit, and quickly exploded onto the Toronto food scene, winning best sandwich in the city and landing features on the Food Network and Vice!

But the story takes its craziest turn when the pandemic hit. Right at the peak of running a massive Argentinian Supper Club in Toronto, the world shut down. Instead of giving up, Sebastian, his wife, and their three-month-old baby packed up just three luggages, gave away everything else they owned, and boarded a flight to Costa Rica the exact day the borders closed 🧳.

From building an off-grid bamboo home to launching an intimate tasting menu in their jungle kitchen, Sebastian eventually opened Seba’s Restaurant. He added just six pizzas to the menu using local, farm-fresh ingredients, and the next thing he knew, Italy's prestigious 50 Top Pizza 🏆 came calling. Now a three-time Green Oven Award winner for global sustainability, Sebastian proves that when a person refuses to compromise on quality and passion, the world will find them, no matter how deep in the jungle they are.

Listeners can grab a slice, settle in, and get ready for one of the most inspiring restaurant turnaround stories ever told on the show ♥️🙌🏽!

🎙 Episode Highlights

✅ 03:33 Tacos Over Textbooks: Chasing a soccer career leads to a full scholarship on the Texas-Mexico border, where authentic street food quickly beats out business class.

✅ 06:53 Buying a Food Truck on a Whim: Inspired by Hollywood, Sebastian risks it all, buys a massive mobile kitchen 🚚, and completely flips his life upside down overnight.

✅ 09:50 The Supper Club Era: Launching a red-hot Argentinian dining experience in Toronto that seamlessly transformed from a steakhouse into a late-night dance party.

✅ 12:46 Planting Roots from Zero: Building an eco-friendly bamboo home, planting 150 fruit trees, and building a brand-new local reputation through private jungle dinners.

✅ 15:06 An Unbelievable Invite: The shocking moment an elite international pizza committee tracked down a tiny jungle restaurant to rank them among the best in Latin America.

🔗 Connect with Sebastian & Seba’s Restaurant:

Instagram: @sebgallucci

Restaurant: @sebasrestaurant

Lifestyle & Eco-Project: @almauvita

🇮🇹 About the Podcast 

The Pizza Story Podcast dives into the intersection of heritage, artistry, and the perfect slice. Listen, subscribe, and comment.

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 #costarica #latam 

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