Pizza City with Steve Dolinsky

Latest Episodes:

Anthony Falco - International Pizza Consultant Jul 19, 2019

Show notes

Steve talks to Anthony Falco, one of the founders of Roberta's, in Bushwick, Brooklyn, who, over the past three years, has become a pizzaiolo for-hire. He's set up new pizzerias all over the world, and continues to create new, artisan options for some pizza shops in the U.S. as well. They met at Upside Pizza, in Midtown Manhattan, one of Falco's recent clients.

Dan Richer - Razza (Jersey City, NJ) Jul 05, 2019

Show notes

Dan Richer is serious about his pizza. Time, temp and a laser-focused intensity about the quality of his ingredients all combine to make his artisan pies something to behold (and devour). Razza not only has a 3-star review from the New York Times, but was just named the best pizza in North America by the 50 Top Pizza group, based in Italy. Steve talks to Richer about his method and approach to making a stellar pie.

Frank Tuttolomondo - Mama's Too! (New York City) Jun 21, 2019

Show notes

Steve talks with Frank Tuttolomondo, owner of Mama's Too! on the Upper West Side of Manhattan. Frank's family has owned Mama's Pizza nearby for nearly 60 years, but his approach to pizza-making is far different. He experiments with hydration levels, baking technique and fermentation, but also offers a more artisan approach to Sicilian and classic wedges (baked in gas ovens).

Rich Aronson - My Pi (Chicago) Jun 07, 2019

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Steve sits down with Rich Aronson, the 2nd generation owner of My Pi, which his father Larry opened in 1971. Rich talks about how they were the first deep-dish outside of Illinois, then shrank back to just one location. His father's meticulousness - he was a 3rd generation baker - led to all sorts of tweaks on the original Uno's recipe. To this day, it's one of Steve's favorite versions of deep-dish, and it will be yours too, once you try it.

Mark Iacono - Lucali (Brooklyn) May 24, 2019

Show notes

Steve sits down with Mark Iacono, owner/founder of Lucali, one of New York City's most revered pizza joints. Iacono designed his Carroll Gardens restaurant to resemble a pizzeria from the 1940s. Everything may look old, but it's all new. His handmade, wood-fired oven is the star attraction - more curved than domed - and some of Brooklyn's most majestic pies emerge from its stone deck.

Gina Pianetto - Pat's Pizza (Chicago) May 10, 2019

Show notes

Steve talks with Gina Pianetto, the 3rd generation owner of Pat's Pizza in Chicago. The pizza the late film critic Roger Ebert dubbed his favorite, is still going strong, some 70 years after Nicholas "Pat" Pianetto started the joint in 1950. Known for their cracker-thin crust, which takes about six days to make, Steve argues this is the style of pizza most Chicagoans actually eat, rather than deep-dish.

Michele Forgione - Pizzeria Gema (Montreal) Apr 26, 2019

Show notes

Steve travels to Montreal in the middle of winter, to taste one of the city's best pies at Pizzeria Gema. Chef/Owner Michele Forgione and his Pizzaiolo are making a true Canadian artisan style pizza, by making all of the toppings themselves and letting their dough ferment for at least 48 hours.

Ann Kim - Pizzeria Lola & Hello Pizza (Minneapolis) Apr 12, 2019

Show notes

Steve talks with Ann Kim, the owner of Pizzeria Lola, Hello Pizza and Young Joni, all in Minneapolis. Kim attended Columbia University in New York, studied law for a year, wanted to become an actress, but realized her true calling was in the culinary world. She opened Lola eight years ago, focusing on wood-burning, artisan pies. More recently, she’s added Hello Pizza, an homage to NYC-style slices – both wedges and Sicilian squares.

Franco Stanzione - Stanzione 87 (Miami) Mar 29, 2019

Show notes

On this week’s show, Steve talks with Franco Stanzione, owner of Stanzione 87 in Miami. Franco takes an Old World approach to Neapolitan pizza-making, and goes a few steps further, making his own mozzarella in-house, and fermenting his dough up to 72 hours. The results are instantly noticeable. The only problem: a giant mega-mall nearby that practically obliterates the tiny shop on street level, and a general lack of understanding by locals, as to what true Neapolitan should look and taste like.

Matthew Hyland - Pizza Loves Emily, Emmy Squared, Violet (NYC) Mar 15, 2019

Show notes

Steve talks with Matthew Hyland, the chef/owner of three unique pizzerias in New York: Pizza Loves Emily, Emmy Squared and Violet. Hyland met his wife in college, in Rhode Island, and their mutual love of pizza has turned into a successful series of businesses. At Pizza Loves Emily in Brooklyn, they focus on wood-fired artisan pies; at Emmy Squared (with locations in Brooklyn, Manhattan and Nashville) it’s all about Detroit-inspired square pies with caramelized cheese borders. Their latest project – Violet – honors the Providence, RI tradition of grilled pizza, which started at Al Forno. We’ll talk about the various doughs they’re using, the differing ovens and cook times, and of course the wide range of toppings employed.

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