Giuseppe Sacchetti didn't just open another pizza shop.

He spent years obsessing over dough, trained with Gabriele Bonci in Rome, opened during the pandemic, and built a business that now serves fresh pizza, wholesale dough, focaccia, and gourmet frozen pizzas across Montreal.

We talk about:

•  Why dough is the most important part of pizza 
•  What he learned from Bonci 
•  The science behind frozen pizza 
•  Why he slices pepperoni to order 
•  Montreal's unique pizza culture 
•  His plans to build a pizza brand across Canada