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In this episode, meet Tommy Ardito from Brooklyn DOP, a pizzeria that's redefining what modern New York pizza can be. Starting with just 10 dough balls and some Italian hip-hop playing out the window, he and his partner Jason D'Amelio converted a former mafia social club (complete with resident ghost Carmine) that balances artisanal quality with neighborhood pizzeria soul.

We also talked about the new concept Tommy's launching: Fast Life - a fresh concept aimed at capturing pizza's golden age without falling into the nostalgia trap.

Through deep dives into pre-ferments, flour science, and the truth about questionable oven design, Tommy breaks down the approach that's earned Brooklyn DOP recognition while staying true to its community roots.

Key Ingredients:

Chapters:

00:00 - Intro & Maestro Sausage Sponsor Message

03:04 - NYC Pizza Origins: From Sloppy Chicken Parm to Modern Slice

05:07 - Dough Science Deep Dive: Pre-Ferments, Polish vs Biga Debate

13:21 - Brooklyn Pizza Community: Competition, Collaboration & Culture

20:24 - Brooklyn DOP Story: Artisanal vs Traditional NY Pizza Evolution

26:35 - Restaurant Build-Out: Location Selection & Hood System Investment

34:20 - From Former Mafia Social Club to Modern Pizzeria

42:12 - PizzaMaster Faults & Equipment Maintenance 48:18 - Homoeroticism in Top Gun

50:39 - Flour Wars: Orlando Foods, Caputo & Fresh Local Ingredients

59:10 - Fast Life Pizza Concept: New Brand Development & Strategy

1:04:57 - Millennial Nostalgia: Pizza Culture Then & Now

1:15:05 - Overrated or Underrated

1:25:53 - Delivery Stories & Sign off