Shows
Pizza City with Steve DolinskyAlpha & Omega Pizza Farm (Princeton, MN)Kim Hayes' background as a culinary employee at Macy's and Marshall Fields laid the groundwork for her lifelong dream: to open a pizza farm with her husband, Brad. They've spent the last 10 years renovating the Alpha & Omega Farm in Princeton, MN, about an hour north of Minneapolis, creating "Pizza Nights" on Thursdays and Saturdays in the Summer and Fall. Steve spent the day with Kim as she prepped for a recent dinner service.2024-07-0524 minPizza City with Steve DolinskyLuca Platania - Forza (Helsinki)Luca Platania has had a tough road getting to where he is. A brain tumor scare followed his move from Italy to Finland (he followed his wife back home), where he had to learn the language. Now, he's got several locations of Forza in Finland, and Steve met up with him at his year-old space in Helsinki, where Luca showed off his two styles of pizza.2023-07-0721 min
SoCal Restaurant ShowPizza City Fest Los Angeles Preview with Founder Steve Dolinsky
“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles...2023-03-0614 min
Pizza City with Steve DolinskyIke Tzakis - Descendant (Toronto)Chris Getchell is widely acknowledged as the founder, creator, mastermind at Descendant in Toronto. It’s in Leslieville, on Queen East, and it’s among the best Detroit style pizzas anywhere. Steve was back in Toronto a few weeks ago, and so when he set up the interview, expecting to meet Chris, he instead met Ike Tzakis, another partner and pizzamaker there. Ike’s going to break some news on today’s show, so if you’re at all interested in the Toronto pizza scene, listen carefully.2022-06-2423 min
Pizza City with Steve DolinskyTwo New Books!!There are several new books about pizza coming out - the Modernist Pizza series, most notably (and we'll have a separate show on that) - but Steve's latest work about Chicago history is also a must-have guide for any visitor. Meanwhile, Dan Richer (Razza, Jersey City, NJ) is about to launch his cookbook on Nov. 9. Steve talks Chicago tavern thin vs. deep-dish vs. stuffed, then he talks with Dan about how far down the rabbit hole he's gone on things like sauce matrices, calipers and cheese options.2021-10-2227 min
Pizza City with Steve DolinskyTwo New Books!!There are several new books about pizza coming out - the Modernist Pizza series, most notably (and we'll have a separate show on that) - but Steve's latest work about Chicago history is also a must-have guide for any visitor. Meanwhile, Dan Richer (Razza, Jersey City, NJ) is about to launch his cookbook on Nov. 9. Steve talks Chicago tavern thin vs. deep-dish vs. stuffed, then he talks with Dan about how far down the rabbit hole he's gone on things like sauce matrices, calipers and cheese options.2021-10-2227 min
Pizza City with Steve DolinskyTwo New Pizza Books!Steve's new book, "The Ultimate Chicago Pizza Guide" traces the three primary waves of pizza in the city, offering backstories, history and a guide to the various styles in the city. Meanwhile, Dan Richer of Razza Pizza Artigianale in Jersey City, NJ has a new book out in a few weeks - "The Joy of Pizza" - and it's a must-have for anyone interested in making great pies.2021-10-1527 min
Pizza City with Steve DolinskyNick Buckland - Yard Sale Pizza (London)When Nick Buckland and his partner got around to opening Yard Sale, on the outskirts of London, they were looking to try to improve upon delivery and take-out pizza (this was before Covid-19). Figuring that out has helped them succeed, as they now prepare to open their 8th Yard Sale Pizza. Steve talks to Nick about working with ingredients from nearby Italy, and how that may have shaped Londoner's thoughts about what pizza should be. He'll also talk about his unique take on a British pizza using a beloved ingredient.2021-09-1728 min
Pizza City with Steve DolinskyNick Buckland - Yard Sale Pizza (London)When Nick Buckland and his partner got around to opening Yard Sale, on the outskirts of London, they were looking to try to improve upon delivery and take-out pizza (this was before Covid-19). Figuring that out has helped them succeed, as they now prepare to open their 8th Yard Sale Pizza. Steve talks to Nick about working with ingredients from nearby Italy, and how that may have shaped Londoner's thoughts about what pizza should be. He'll also talk about his unique take on a British pizza using a beloved ingredient.2021-09-1728 min
Pizza City with Steve DolinskyScott Wiener - Scott's Pizza Tours (NYC)Scott Wiener started out working in the Department of Cultural Affairs in Hoboken, New Jersey, when an impromptu pizza tour for his birthday led to the creation of a full-time business. Today there are 65 pizzerias in the Scott's Pizza Tours universe, with more than a dozen tours offered every week. On top of that, Scott leads demos, speaks to industry leaders and even holds the world record for the most number of pizza boxes. The man lives his brand. Steve talks to him about what he looks for in a proper NYC slice.2021-06-1132 min
Pizza City with Steve DolinskyScott Wiener - Scott's Pizza Tours (NYC)Scott Wiener started out working in the Department of Cultural Affairs in Hoboken, New Jersey, when an impromptu pizza tour for his birthday led to the creation of a full-time business. Today there are 65 pizzerias in the Scott's Pizza Tours universe, with more than a dozen tours offered every week. On top of that, Scott leads demos, speaks to industry leaders and even holds the world record for the most number of pizza boxes. The man lives his brand. Steve talks to him about what he looks for in a proper NYC slice.2021-06-1132 min
Pizza City with Steve DolinskyGiovanni Cesarano - King Umberto (Elmont, NY)There is a lot of discussion in New York about where "Grandma style" pizza came from, but the truth is, this thin Sicilian style of pan pizza has been around for a hundred years. But a former cook from Umberto's came up with the official name while entering a contest while employed at King Umberto, a mile or so away. The rest is, well, a complicated history. Steve sits down with Giovanni Cesarano to talk Grandmas, traditional slices and a mind-bending Roman al Metro that we can't wait to get back and try again.2021-04-3025 min
Pizza City with Steve DolinskyGiovanni Cesarano - King Umberto (Elmont, NY)There is a lot of discussion in New York about where "Grandma style" pizza came from, but the truth is, this thin Sicilian style of pan pizza has been around for a hundred years. But a former cook from Umberto's came up with the official name while entering a contest while employed at King Umberto, a mile or so away. The rest is, well, a complicated history. Steve sits down with Giovanni Cesarano to talk Grandmas, traditional slices and a mind-bending Roman al Metro that we can't wait to get back and try again.2021-04-3025 min
Pizza City with Steve DolinskyBud & Alley's Pizza Bar in Seaside, FloridaSeaside, Florida is known for its pristine architecture and sandy beaches. "The Emerald Coast" - in Florida's Panhandle - sees a lot of tourists, especially between the towns of Destin and Panama City. But the team behind Bud & Alley's, a 35 year-old restaurant on the water, has also established a quaint pizza bar nearby. They sought help from a couple of Italian experts to create a Neo-Neapolitan pie amidst the ice cream shops and food trucks. Steve spoke with both the owner and the chef this week, about the challenges of creating these delicate, leopard-spotted pizzas, in a climate that can...2021-04-0226 min
Pizza City with Steve DolinskyBud & Alley's Pizza Bar in Seaside, FloridaSeaside, Florida is known for its pristine architecture and sandy beaches. "The Emerald Coast" - in Florida's Panhandle - sees a lot of tourists, especially between the towns of Destin and Panama City. But the team behind Bud & Alley's, a 35 year-old restaurant on the water, has also established a quaint pizza bar nearby. They sought help from a couple of Italian experts to create a Neo-Neapolitan pie amidst the ice cream shops and food trucks. Steve spoke with both the owner and the chef this week, about the challenges of creating these delicate, leopard-spotted pizzas, in a climate that can...2021-04-0226 min
Pizza City with Steve DolinskyLou Malnati's Turns 50Steve talks with Marc Malnati, the President of Lou Malnati's, Chicago's most prolific deep-dish purveyor. Opened on St. Patrick's Day, 1971, by his late father, they just opened a new store beneath Michigan Avenue and continue to slowly expand in Wisconsin. The company sells nearly six million pizzas a year, and are known as having a style of pizza based on the original source of authentic deep-dish in Chicago.2021-03-1931 min
Pizza City with Steve DolinskyLou Malnati's Turns 50Steve talks with Marc Malnati, the President of Lou Malnati's, Chicago's most prolific deep-dish purveyor. Opened on St. Patrick's Day, 1971, by his late father, they just opened a new store beneath Michigan Avenue and continue to slowly expand in Wisconsin. The company sells nearly six million pizzas a year, and are known as having a style of pizza based on the original source of authentic deep-dish in Chicago.2021-03-1931 min
Pizza City with Steve DolinskyPatti Tubbs - Italian Fiesta Pizzeria (Chicago)Patti Tubbs literally grew up in the pizza business. Her grandfather started Italian Fiesta Pizzeria on the city's far South Side in the 1940s, and the recipe hasn't changed a bit. A young Michelle Obama (nee Robinson) grew up on the pizza, and turned her family onto it while they lived in Hyde Park. Patti talks with Steve about her family's history, then makes him a sausage-giardiniera pie.2021-01-2225 min
Pizza City with Steve DolinskyPatti Tubbs - Italian Fiesta Pizzeria (Chicago)Patti Tubbs literally grew up in the pizza business. Her grandfather started Italian Fiesta Pizzeria on the city's far South Side in the 1940s, and the recipe hasn't changed a bit. A young Michelle Obama (nee Robinson) grew up on the pizza, and turned her family onto it while they lived in Hyde Park. Patti talks with Steve about her family's history, then makes him a sausage-giardiniera pie.2021-01-2225 min
Pizza City with Steve DolinskyMike Keon - Otto (Portland, ME)Mike Keon and his business partner, Anthony Allen, founded Otto Pizza in 2009 in Portland, Maine. Over the past decade, they've expanded in New England, due in part to their creative take on toppings - including bacon, mashed potatoes and scallions, among others. Steve spoke with Mike just a few yards from the original store in downtown Portland.2020-10-2321 min
Pizza City with Steve DolinskyMike Keon - Otto (Portland, ME)Mike Keon and his business partner, Anthony Allen, founded Otto Pizza in 2009 in Portland, Maine. Over the past decade, they've expanded in New England, due in part to their creative take on toppings - including bacon, mashed potatoes and scallions, among others. Steve spoke with Mike just a few yards from the original store in downtown Portland.2020-10-2321 min
Pizza City with Steve DolinskySlab Sicilian Street Food (Portland, ME)Steve Lanzalotta created a unique Sicilian-style of pan pizza while working at Micucci Grocery in Portland, Maine, but after a falling-out, left to continue that tradition with partners Emily Kingsbury and Chris Bassett at Slab Sicilian Street Food, located in the old Public Market. You can get one pound slices, four pound half sheets or even 8 pounders (entire sheet pans) that look like bricks, but eat like feathers. The key is hand-mixing and making dough throughout the day (plus high hydration).2020-09-2526 min
Pizza City with Steve DolinskySlab Sicilian Street Food (Portland, ME)Steve Lanzalotta created a unique Sicilian-style of pan pizza while working at Micucci Grocery in Portland, Maine, but after a falling-out, left to continue that tradition with partners Emily Kingsbury and Chris Bassett at Slab Sicilian Street Food, located in the old Public Market. You can get one pound slices, four pound half sheets or even 8 pounders (entire sheet pans) that look like bricks, but eat like feathers. The key is hand-mixing and making dough throughout the day (plus high hydration).2020-09-2526 min
SoCal Restaurant ShowFood Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound”Food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence.
In addition to his considerable journalistic talents Steve in an accomplished podcaster and pizza afficionado. “Every other Friday, Steve talks to some of the world’s greatest pizzaiolos, bakers and artisans about their craft (in the Pizza City, USA podcast.) Hear their backstories, discover their secrets, techniques and inspirations, while listening to their meticulous process as they describe how they make their truly sublime pizzas.”
The James Beard Foundation Awards Gala is in Chicag...2020-09-2313 min
Pizza City with Steve DolinskyMark Hopper - Farmshop Marin (Larkspur, CA)This week, Steve takes the ferry from San Francisco's Ferry Building Market, for a peaceful 30-minute ride up to Larkspur, where Chef Mark Hopper has been working tirelessly on a pair of outstanding pizzas: one emerging from a wood-fired oven, the other a near perfect Sicilian square with lots of chew and crunch. Farmshop Marin is probably better known for their wood-fired pies, but you'd be a fool not to try the squares.2020-07-1726 min
Pizza City with Steve DolinskyMark Hopper - Farmshop Marin (Larkspur, CA)This week, Steve takes the ferry from San Francisco's Ferry Building Market, for a peaceful 30-minute ride up to Larkspur, where Chef Mark Hopper has been working tirelessly on a pair of outstanding pizzas: one emerging from a wood-fired oven, the other a near perfect Sicilian square with lots of chew and crunch. Farmshop Marin is probably better known for their wood-fired pies, but you'd be a fool not to try the squares.2020-07-1726 min
Pizza City with Steve DolinskyAlternative "Pizzas" from the Middle East and Turkey (Z & Z in D.C., Turkitch in Chicago)Steve takes a slightly different approach to the term "pizza" this week, as he checks out the za'atar manoushe from Z & Z in Washington D.C., then a classic Turkish lahmacun from Turkitch in Chicago. Both are essentially flatbreads with savory toppings. But are they pizza?2020-06-1925 min
Pizza City with Steve DolinskyAlternative "Pizzas" from the Middle East and Turkey (Z & Z in D.C., Turkitch in Chicago)Steve takes a slightly different approach to the term "pizza" this week, as he checks out the za'atar manoushe from Z & Z in Washington D.C., then a classic Turkish lahmacun from Turkitch in Chicago. Both are essentially flatbreads with savory toppings. But are they pizza?2020-06-1925 min
Pizza City with Steve DolinskyAvery Ruzicka - Manresa Bread (Campbell, CA)When you're part of the Manresa group - a widely celebrated 3-star Michelin rated restaurant in Los Gatos, California - you focus on ingredients and technique. Avery Ruzicka has worked with Chef David Kinch for almost a decade, but over the past few years she's been focused on Manresa Bread, with three locations in Silicon Valley. At her Campbell, CA location, she does a "Pizza Night" on Wednesdays, selling an artisan Sicilian pan pizza; while it's on hiatus during the pandemic, she's hoping to bring it back at the end of June or in July. Steve Dolinsky spoke with her...2020-06-0525 min
Pizza City with Steve DolinskyAvery Ruzicka - Manresa Bread (Campbell, CA)When you're part of the Manresa group - a widely celebrated 3-star Michelin rated restaurant in Los Gatos, California - you focus on ingredients and technique. Avery Ruzicka has worked with Chef David Kinch for almost a decade, but over the past few years she's been focused on Manresa Bread, with three locations in Silicon Valley. At her Campbell, CA location, she does a "Pizza Night" on Wednesdays, selling an artisan Sicilian pan pizza; while it's on hiatus during the pandemic, she's hoping to bring it back at the end of June or in July. Steve Dolinsky spoke with her...2020-06-0525 min
Pizza City with Steve DolinskyTommy DeGrezia - Sofia Pizza Shoppe (Manhattan)Steve sits down with one half of the team behind Sofia Pizza Shoppe, on the East Side of Manhattan, just North of the United Nations. Tommy DeGrezia is the force behind the "Doughdici," as well as a number of creative slices at this tiny shop on 1st Avenue. Known for their ideal NYC triangles and Grandma-style squares, the shop also gets creative with vodka sauce and a spinach-artichoke flavor that initially went viral (in a good way).2020-05-2227 min
Pizza City with Steve DolinskyTommy DeGrezia - Sofia Pizza Shoppe (Manhattan)Steve sits down with one half of the team behind Sofia Pizza Shoppe, on the East Side of Manhattan, just North of the United Nations. Tommy DeGrezia is the force behind the "Doughdici," as well as a number of creative slices at this tiny shop on 1st Avenue. Known for their ideal NYC triangles and Grandma-style squares, the shop also gets creative with vodka sauce and a spinach-artichoke flavor that initially went viral (in a good way).2020-05-2227 min
Pizza City with Steve DolinskyRosanna D'Amato - D'Amato's Bakery (Chicago)Rosanna D'Amato is the 3rd generation of her family to run the namesake bakery on the Near West Side of Chicago. Known for their coal-fired oven, D'Amato's produces some of the best sandwich bread and focaccia, but they also produce a Sicilian pan "bakery" pizza that is one-of-a-kind. Steve talks to Rosanna about how she grew up in the business and what makes their pizza so special.2020-04-2424 min
Pizza City with Steve DolinskyRosanna D'Amato - D'Amato's Bakery (Chicago)Rosanna D'Amato is the 3rd generation of her family to run the namesake bakery on the Near West Side of Chicago. Known for their coal-fired oven, D'Amato's produces some of the best sandwich bread and focaccia, but they also produce a Sicilian pan "bakery" pizza that is one-of-a-kind. Steve talks to Rosanna about how she grew up in the business and what makes their pizza so special.2020-04-2424 min
Pizza City with Steve DolinskyTony Gemignani - Tony's Pizza Napoletana (San Francisco)Tony Gemignani has won multiple championships in Italy for his pizza making prowess, but he's also authored books on the subject, teaches would-be pizzaiolos how to make various styles (and certifies them) all while overseeing a pair of San Francisco pizzerias that produce upwards of 17 styles of regional pizza between them. Steve spent an afternoon talking (and eating) pizza with the man many refer to as the ultimate Pizza Ambassador.2020-03-2728 min
Pizza City with Steve DolinskyTony Gemignani - Tony's Pizza Napoletana (San Francisco)Tony Gemignani has won multiple championships in Italy for his pizza making prowess, but he's also authored books on the subject, teaches would-be pizzaiolos how to make various styles (and certifies them) all while overseeing a pair of San Francisco pizzerias that produce upwards of 17 styles of regional pizza between them. Steve spent an afternoon talking (and eating) pizza with the man many refer to as the ultimate Pizza Ambassador.2020-03-2728 min
Pizza City with Steve DolinskyDan Costello - Home Run Inn (Chicago)Steve talks with Dan Costello, the President and CEO of Home Run Inn, one of the nation's largest frozen pizza companies (in 40 states), but also the great grandson of the founders of this Chicago-based pizzeria. They started on the city's Southwest Side, offering square-cut, thin pizzas, which have come to define Chicago pizza (among locals). They have no idea how a deep-dish is made.2020-03-1327 min
Pizza City with Steve DolinskyDan Costello - Home Run Inn (Chicago)Steve talks with Dan Costello, the President and CEO of Home Run Inn, one of the nation's largest frozen pizza companies (in 40 states), but also the great grandson of the founders of this Chicago-based pizzeria. They started on the city's Southwest Side, offering square-cut, thin pizzas, which have come to define Chicago pizza (among locals). They have no idea how a deep-dish is made.2020-03-1327 min
Pizza City with Steve DolinskyMassimo Laviglia - L'industrie (Brooklyn)Steve talks with Massimo Laviglia, proud son of Tuscany, who only moved to the U.S. in 2012. His story of hard work, perserverence and most important of all, his courage to ask for help from some of New York's top pizza makers, ended up saving his fledgling business from going under. Laviglia is now widely considered one of the top pizza makers in New York City, and L'industrie is a must-stop if you're ever in Brooklyn.2020-02-2825 min
Pizza City with Steve DolinskyMassimo Laviglia - L'industrie (Brooklyn)Steve talks with Massimo Laviglia, proud son of Tuscany, who only moved to the U.S. in 2012. His story of hard work, perserverence and most important of all, his courage to ask for help from some of New York's top pizza makers, ended up saving his fledgling business from going under. Laviglia is now widely considered one of the top pizza makers in New York City, and L'industrie is a must-stop if you're ever in Brooklyn.2020-02-2825 min
Pizza City with Steve DolinskyPaulie Gee - Paulie Gee's (Brooklyn)Steve sits down with Paulie Gee, of the namesake wood-fired pizzeria in Greenpoint, Brooklyn, at his new slice joint just a couple of blocks away. Paulie talks about ditching his corporate I.T. job for a life in pizza. He has become a mentor to many young pizza makers in the country, and has even sprouted additional locations in three other cities.2020-01-3131 min
Pizza City with Steve DolinskyPaulie Gee - Paulie Gee's (Brooklyn)Steve sits down with Paulie Gee, of the namesake wood-fired pizzeria in Greenpoint, Brooklyn, at his new slice joint just a couple of blocks away. Paulie talks about ditching his corporate I.T. job for a life in pizza. He has become a mentor to many young pizza makers in the country, and has even sprouted additional locations in three other cities.2020-01-3131 min
Pizza City with Steve DolinskyJohn Arena - Metro Pizza (Las Vegas)Steve sits down with John Arena, a native New Yorker who moved to Las Vegas 40 years ago to make his name in pizza. What he learned along the way was invaluable, and he's taught a generation of young pizza makers how to navigate the business. As the owner of Metro Pizza, he's also overseen the growth of the industry in his adopted hometown, now host to the annual International Pizza Expo and the Las Vegas Pizza Festival.2020-01-1727 min
Pizza City with Steve DolinskyJohn Arena - Metro Pizza (Las Vegas)Steve sits down with John Arena, a native New Yorker who moved to Las Vegas 40 years ago to make his name in pizza. What he learned along the way was invaluable, and he's taught a generation of young pizza makers how to navigate the business. As the owner of Metro Pizza, he's also overseen the growth of the industry in his adopted hometown, now host to the annual International Pizza Expo and the Las Vegas Pizza Festival.2020-01-1727 min
Pizza City with Steve DolinskyArthur Bovino - ThePizzaCowboy.com, @nycbestpizza, The Daily Meal 101 Best PizzasSteve talks with Arthur Bovino, the guy behind thepizzacowboy.com, @nycbestpizza and the driving force behind The Daily Meal's annual "101 Best Pizzas in America" list. They met at Leo in Williamsburg, to try some Roman pizza, and talk about the business of covering the pizza world in New York City.2020-01-0331 min
Pizza City with Steve DolinskyArthur Bovino - ThePizzaCowboy.com, @nycbestpizza, The Daily Meal 101 Best PizzasSteve talks with Arthur Bovino, the guy behind thepizzacowboy.com, @nycbestpizza and the driving force behind The Daily Meal's annual "101 Best Pizzas in America" list. They met at Leo in Williamsburg, to try some Roman pizza, and talk about the business of covering the pizza world in New York City.2020-01-0331 min
Pizza City with Steve DolinskyVincent Rotolo - Good Pie (Las Vegas)Steve talks with Vincent Rotolo, the driving force behind Good Pie in Las Vegas. Rotolo is a native New Yorker (grew up working at John's on Bleeker) who brought his love and passion for pizza to the desert. He is part of a growing roster of pizza makers there, raising the level of pizza quality in the city that hosts the International Pizza Summit every Spring.2019-12-2026 min
Pizza City with Steve DolinskyVincent Rotolo - Good Pie (Las Vegas)Steve talks with Vincent Rotolo, the driving force behind Good Pie in Las Vegas. Rotolo is a native New Yorker (grew up working at John's on Bleeker) who brought his love and passion for pizza to the desert. He is part of a growing roster of pizza makers there, raising the level of pizza quality in the city that hosts the International Pizza Summit every Spring.2019-12-2026 min
Pizza City with Steve DolinskyJared Leonard - Grabowski's Pizzeria (Denver)Steve talks with Chicago native Jared Leonard about his latest pizzeria - Grabowski's - located in the RiNo District of Denver. Leonard is bringing the pizza of his childhood (that means tavern-style, thin, square-cut pizzas) to his newly adopted home.2019-11-2225 min
Pizza City with Steve DolinskyJared Leonard - Grabowski's Pizzeria (Denver)Steve talks with Chicago native Jared Leonard about his latest pizzeria - Grabowski's - located in the RiNo District of Denver. Leonard is bringing the pizza of his childhood (that means tavern-style, thin, square-cut pizzas) to his newly adopted home.2019-11-2225 min
Pizza City with Steve DolinskyAdam Sweet - King Dough (Indianapolis)Steve talks with Adam Sweet, an Arkansas native who ended up in Indiana. His first King Dough started on the campus of Indiana University, but he more recently opened in Indianapolis, directly across the street from Smoking Goose Meatery, a world-class producer of cured and smoked meats, and the collaboration has been a delicious one.2019-11-0822 min
Pizza City with Steve DolinskyAdam Sweet - King Dough (Indianapolis)Steve talks with Adam Sweet, an Arkansas native who ended up in Indiana. His first King Dough started on the campus of Indiana University, but he more recently opened in Indianapolis, directly across the street from Smoking Goose Meatery, a world-class producer of cured and smoked meats, and the collaboration has been a delicious one.2019-11-0822 min
Pizza City with Steve DolinskyNew Haven Pizza - One Tour, Three LegendsSteve travels to New Haven, CT, home to Yale, as well as some of the most revered pizza joints in the country. He meets up with Colin Caplan, the author of "Pizza in New Haven" and Owner of Taste of New Haven Tours. Steve (and a few lucky contest winners) learn about the city's unique pizza history, then taste the legendary pies at Frank Pepe's, Sally's and Modern.2019-10-2533 min
Pizza City with Steve DolinskyNew Haven Pizza - One Tour, Three LegendsSteve travels to New Haven, CT, home to Yale, as well as some of the most revered pizza joints in the country. He meets up with Colin Caplan, the author of "Pizza in New Haven" and Owner of Taste of New Haven Tours. Steve (and a few lucky contest winners) learn about the city's unique pizza history, then taste the legendary pies at Frank Pepe's, Sally's and Modern.2019-10-2533 min
Pizza City with Steve DolinskyMarc Malnati - Lou Malnati's (Chicago)Steve talks with Marc Malnati, the President of Lou Malnati's, Chicago's most prolific deep-dish purveyor. Opened in 1971 by his late father, they just opened a new store beneath Michigan Avenue this month; the company sells nearly six million pizzas a year, and are known as one of the original sources of authentic deep-dish in Chicago.2019-10-1133 min
Pizza City with Steve DolinskyMarc Malnati - Lou Malnati's (Chicago)Steve talks with Marc Malnati, the President of Lou Malnati's, Chicago's most prolific deep-dish purveyor. Opened in 1971 by his late father, they just opened a new store beneath Michigan Avenue this month; the company sells nearly six million pizzas a year, and are known as one of the original sources of authentic deep-dish in Chicago.2019-10-1133 min
Pizza City with Steve DolinskySteven Dilley - Bufalina (Austin)Steve talks with Steven Dilley, the owner of Bufalina and Bufalina Due in Austin, Texas. Dilley's parents are Italian and Taiwanese, so he has a unique perspective on food; his experience in the financial world in New York City, combined with some traveling and research in Naples, led to Bufalina in 2013 in East Austin. He talks about the city's pizza scene, and why he didn't bother trying to attain VPN certification for his thin and blistered pies.2019-09-2724 min
Pizza City with Steve DolinskySteven Dilley - Bufalina (Austin)Steve talks with Steven Dilley, the owner of Bufalina and Bufalina Due in Austin, Texas. Dilley's parents are Italian and Taiwanese, so he has a unique perspective on food; his experience in the financial world in New York City, combined with some traveling and research in Naples, led to Bufalina in 2013 in East Austin. He talks about the city's pizza scene, and why he didn't bother trying to attain VPN certification for his thin and blistered pies.2019-09-2724 min
Pizza City with Steve DolinskyChris Bianco - The Manufactory (L.A.) and Pizzeria Bianco (Phoenix)Steve talks to Chris Bianco - of Pizzeria Bianco in Phoenix - about his new collaboration with Tartine Bakery's Chad Robertson and Elizabeth Prueitt, in The Manufactory in downtown L.A. He's focusing on flatbreads, rather than the wood-fired pies he's known for, but the scale of the operation is mighty impressive.2019-09-1321 min
Pizza City with Steve DolinskyChris Bianco - The Manufactory (L.A.) and Pizzeria Bianco (Phoenix)Steve talks to Chris Bianco - of Pizzeria Bianco in Phoenix - about his new collaboration with Tartine Bakery's Chad Robertson and Elizabeth Prueitt, in The Manufactory in downtown L.A. He's focusing on flatbreads, rather than the wood-fired pies he's known for, but the scale of the operation is mighty impressive.2019-09-1321 min
Pizza City with Steve DolinskyMichael Schwartz - Genuine Pizza (Miami)This week, Steve talks to Chef Michael Schwartz, the owner of Michael's Genuine Food & Drink in Miami and Cleveland, and Genuine Pizza in Miami. Schwartz's new book, "Genuine Pizza: Better Pizza at Home" just came out, and Schwartz was in Chicago recently, doing a takeover of one of the ovens at Pacific Standard Time. He talks about some of the must-have tools for home pizza-making, but also discusses how he grew up on bad pizza in Philadelphia, then eventually opened Harry's Pizza in the Design District of Miami.2019-08-3020 min
Pizza City with Steve DolinskyMichael Schwartz - Genuine Pizza (Miami)This week, Steve talks to Chef Michael Schwartz, the owner of Michael's Genuine Food & Drink in Miami and Cleveland, and Genuine Pizza in Miami. Schwartz's new book, "Genuine Pizza: Better Pizza at Home" just came out, and Schwartz was in Chicago recently, doing a takeover of one of the ovens at Pacific Standard Time. He talks about some of the must-have tools for home pizza-making, but also discusses how he grew up on bad pizza in Philadelphia, then eventually opened Harry's Pizza in the Design District of Miami.2019-08-3020 min
Pizza City with Steve DolinskyRobert Garvey - Robert's Pizza & Dough Co. (Chicago)Steve talks with Robert Garvey, an engineer-turned-playwright-turned-pizzaiolo who grew up in Queens with a slice-a-day habit. Moving to Chicago in 1993, he started tinkering with dough recipes and spent the next decade or so, tweaking his recipe until he got it right. He recently re-opened his namesake pizzeria in Chicago after being closed for nearly a year, and his memorable pies are better than ever.2019-08-1624 min
Pizza City with Steve DolinskyRobert Garvey - Robert's Pizza & Dough Co. (Chicago)Steve talks with Robert Garvey, an engineer-turned-playwright-turned-pizzaiolo who grew up in Queens with a slice-a-day habit. Moving to Chicago in 1993, he started tinkering with dough recipes and spent the next decade or so, tweaking his recipe until he got it right. He recently re-opened his namesake pizzeria in Chicago after being closed for nearly a year, and his memorable pies are better than ever.2019-08-1624 min
Pizza City with Steve DolinskyJustin De Leon - Apollonia's Pizza (Los Angeles)Steve talks with Justin De Leon, a former professional photographer who has married his love of photography with his passion for pizza at Apollonia's in L.A. Having grown up with heavy pizza in Monterey Park, he has spent years developing his Sicilian squares which have enormous interior crumb and impossibly high cheese fricos around the lacy edges. The fact he knows how to photograph them makes them even more irresistible on Instagram.2019-08-0221 min
Pizza City with Steve DolinskyJustin De Leon - Apollonia's Pizza (Los Angeles)Steve talks with Justin De Leon, a former professional photographer who has married his love of photography with his passion for pizza at Apollonia's in L.A. Having grown up with heavy pizza in Monterey Park, he has spent years developing his Sicilian squares which have enormous interior crumb and impossibly high cheese fricos around the lacy edges. The fact he knows how to photograph them makes them even more irresistible on Instagram.2019-08-0221 min
Pizza City with Steve DolinskyAnthony Falco - International Pizza ConsultantSteve 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.2019-07-1932 min
Pizza City with Steve DolinskyAnthony Falco - International Pizza ConsultantSteve 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.2019-07-1932 min
Pizza City with Steve DolinskyDan Richer - Razza (Jersey City, NJ)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.2019-07-0522 min
Pizza City with Steve DolinskyDan Richer - Razza (Jersey City, NJ)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.2019-07-0522 min
Pizza City with Steve DolinskyFrank Tuttolomondo - Mama's Too! (New York City)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).2019-06-2120 min
Pizza City with Steve DolinskyFrank Tuttolomondo - Mama's Too! (New York City)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).2019-06-2120 min
Pizza City with Steve DolinskyRich Aronson - My Pi (Chicago)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.2019-06-0726 min
Pizza City with Steve DolinskyRich Aronson - My Pi (Chicago)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.2019-06-0726 min
Pizza City with Steve DolinskyMark Iacono - Lucali (Brooklyn)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.2019-05-2418 min
Pizza City with Steve DolinskyMark Iacono - Lucali (Brooklyn)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.2019-05-2418 min
Pizza City with Steve DolinskyGina Pianetto - Pat's Pizza (Chicago)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.2019-05-1024 min
Pizza City with Steve DolinskyGina Pianetto - Pat's Pizza (Chicago)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.2019-05-1024 min
Pizza City with Steve DolinskyMichele Forgione - Pizzeria Gema (Montreal)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.2019-04-2622 min
Pizza City with Steve DolinskyMichele Forgione - Pizzeria Gema (Montreal)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.2019-04-2622 min
Pizza City with Steve DolinskyAnn Kim - Pizzeria Lola & Hello Pizza (Minneapolis)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.2019-04-1227 min
Pizza City with Steve DolinskyAnn Kim - Pizzeria Lola & Hello Pizza (Minneapolis)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.2019-04-1227 min
Pizza City with Steve DolinskyFranco Stanzione - Stanzione 87 (Miami)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.2019-03-2926 min
Pizza City with Steve DolinskyFranco Stanzione - Stanzione 87 (Miami)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.2019-03-2926 min
Pizza City with Steve DolinskyMatthew Hyland - Pizza Loves Emily, Emmy Squared, Violet (NYC)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...2019-03-1526 min
Pizza City with Steve DolinskyMatthew Hyland - Pizza Loves Emily, Emmy Squared, Violet (NYC)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...2019-03-1526 min
Pizza City with Steve DolinskyDave Lichterman - Windy City Pie & Breezy Town Pizza (Seattle)Steve travels to Seattle to talk with former Chicagoan Dave Lichterman, a computer science engineer who worked for Amazon for about eight years before deciding to pursue his lifelong passion of pizza making. Dave has two businesses – Windy City Pie and Breezy Town Pizza – where he and his staff experiment with homemade giardiniera, cooked pineapple, sausage ground in-house and candied bacon as toppings, while also using all-natural sourdough starters and other artisan techniques to create their deep, pan pizzas.2019-03-0123 min
Pizza City with Steve DolinskyDave Lichterman - Windy City Pie & Breezy Town Pizza (Seattle)Steve travels to Seattle to talk with former Chicagoan Dave Lichterman, a computer science engineer who worked for Amazon for about eight years before deciding to pursue his lifelong passion of pizza making. Dave has two businesses – Windy City Pie and Breezy Town Pizza – where he and his staff experiment with homemade giardiniera, cooked pineapple, sausage ground in-house and candied bacon as toppings, while also using all-natural sourdough starters and other artisan techniques to create their deep, pan pizzas.2019-03-0123 min
Pizza City with Steve DolinskyWes Pikula - Buddy's (Detroit)In this episode, Steve talks with Wes Pikula, the VP of Operations at Buddy’s, a Detroit institution, where “Detroit style” pizza was born in 1946. Pikula has been with the company since 1975; it has spawned dozens of imitators across the country. The rectangular pie - made in a deep pan the original cooks found via the local auto industry – picks up flavor from not only the well-seasoned pans, but also from the higher fat brick cheese and assertive pepperoni that are embedded into the dough the day before baking. Just two racing stripes of tomato sauce are draped across the top righ...2019-02-1521 min
Pizza City with Steve DolinskyWes Pikula - Buddy's (Detroit)In this episode, Steve talks with Wes Pikula, the VP of Operations at Buddy’s, a Detroit institution, where “Detroit style” pizza was born in 1946. Pikula has been with the company since 1975; it has spawned dozens of imitators across the country. The rectangular pie - made in a deep pan the original cooks found via the local auto industry – picks up flavor from not only the well-seasoned pans, but also from the higher fat brick cheese and assertive pepperoni that are embedded into the dough the day before baking. Just two racing stripes of tomato sauce are draped across the top righ...2019-02-1521 min
Pizza City with Steve DolinskyJustin Bazdarich - Speedy Romeo (NYC)Steve talks with Justin Bazdarich, the owner/founder of Speedy Romeo, with two locations in New York City. Justin is originally from Kansas, but his father was from St. Louis, so all of those visits to Imo’s over the years led to an appreciation of Provel cheese. Even though he has worked for chefs like Jean-Georges Vongerichten, opening several of his restaurants all over the world, he always loved pizza. When he opened his own place about seven years ago, he committed to making an artisan pie, which meant at least two days of fermentation, making all of his mo...2019-02-0126 min
Pizza City with Steve DolinskyJustin Bazdarich - Speedy Romeo (NYC)Steve talks with Justin Bazdarich, the owner/founder of Speedy Romeo, with two locations in New York City. Justin is originally from Kansas, but his father was from St. Louis, so all of those visits to Imo’s over the years led to an appreciation of Provel cheese. Even though he has worked for chefs like Jean-Georges Vongerichten, opening several of his restaurants all over the world, he always loved pizza. When he opened his own place about seven years ago, he committed to making an artisan pie, which meant at least two days of fermentation, making all of his mo...2019-02-0126 min
Pizza City with Steve DolinskyRich Labriola - Labriola (Chicago)Steve stays home in Chicago to talk to the man behind his favorite deep-dish pizza: Rich Labriola. Labriola grew up in the South suburbs, and his father, Danny, ran a pizza joint (thin, tavern-style only). Rich got into the baking business and in 1993, opened Labriola Baking, an artisan commercial bakery, which at one point sold bread to many of Chicago’s best restaurants. He sold the business in 2008, launching a suburban restaurant called Labriola Café and Neapolitan Pizza. But the draw of the city (and deep-dish) was too much, and so in 2013, he launched Labriola Ristorante just off of Michigan Ave...2019-01-1829 min
Pizza City with Steve DolinskyRich Labriola - Labriola (Chicago)Steve stays home in Chicago to talk to the man behind his favorite deep-dish pizza: Rich Labriola. Labriola grew up in the South suburbs, and his father, Danny, ran a pizza joint (thin, tavern-style only). Rich got into the baking business and in 1993, opened Labriola Baking, an artisan commercial bakery, which at one point sold bread to many of Chicago’s best restaurants. He sold the business in 2008, launching a suburban restaurant called Labriola Café and Neapolitan Pizza. But the draw of the city (and deep-dish) was too much, and so in 2013, he launched Labriola Ristorante just off of Michigan Ave...2019-01-1829 min
Pizza City with Steve DolinskyDaniele Uditi - Pizzana (L.A.)Steve travels to Los Angeles to talk with Daniele Uditi, the Pizzaiolo at Pizzana, in Brentwood. Uditi comes from a small, Italian village, where he first learned how to bake with his “auntie” but later, came to America and worked at various restaurants, before settling on his own style of pizza – a kind of artisan-meets-Neapolitan, with a slightly lower oven temperature than traditional Neapolitans, that results in a slightly longer baking time. A chance meeting with actor Chris O’Donnell (and a series of pizza parties at his home for friends and colleagues) led to a partnership with both the O’Donnel...2019-01-0426 min
Pizza City with Steve DolinskyDaniele Uditi - Pizzana (L.A.)Steve travels to Los Angeles to talk with Daniele Uditi, the Pizzaiolo at Pizzana, in Brentwood. Uditi comes from a small, Italian village, where he first learned how to bake with his “auntie” but later, came to America and worked at various restaurants, before settling on his own style of pizza – a kind of artisan-meets-Neapolitan, with a slightly lower oven temperature than traditional Neapolitans, that results in a slightly longer baking time. A chance meeting with actor Chris O’Donnell (and a series of pizza parties at his home for friends and colleagues) led to a partnership with both the O’Donnel...2019-01-0426 min
Pizza City with Steve DolinskyPizza City TrailerComing January 4th, a new podcast from Steve Dolinsky, the author of "Pizza City USA" and Co-founder of Pizza City USA Tours. Shows run every other Friday, and will feature some of the greatest pizza makers in the world.2019-01-0201 min
Pizza City with Steve DolinskyPizza City TrailerComing January 4th, a new podcast from Steve Dolinsky, the author of "Pizza City USA" and Co-founder of Pizza City USA Tours. Shows run every other Friday, and will feature some of the greatest pizza makers in the world.2019-01-0201 min
Adventures in Urban Eating: Steve Dolinsky's PodcastThursday Podcast: After 10 Years, Bin 36 Gets CheesyBin 36 in North River (photo by Steve Dolinsky)Dan Sachs and his partners had seen enough. Like a 50-something housewife in Orange County who's seen too much sun, his beloved Bin 36 desperately needed a facelift.2010-02-2500 minAdventures in Urban Eating: Steve Dolinsky's PodcastForget Valentine's Day, celebrate Paczki Day!a plethor of paczki from Old Mill Bakery (photo by Steve Dolinsky)While everyone concentrates on Fat Tuesday parties next week, Chicagoans know that today is also a big day for the million or so residents in our area of Polish descent.2010-02-1100 min