Pizza City with Steve Dolinsky
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Steve Dolinsky, author of "Pizza City USA" and "The Ultimate Chicago Pizza Guide" is also founder of Pizza City USA Tours. Every other Friday, he talks to some of the nation's greatest pizza makers, shop owners, pizzaiolos and other legends about their true passion.
Pizza City with Steve Dolinsky
1w ago
Jeff Berris has always been into pizza, but when he had a chance to buy an established pizzeria in Atwater Village, he jumped at it. Hail Mary already had a cult following, but now that Berris and his team have taken over, they've changed very little (just the sauce), keeping the same all-natural starter intact and employing four different flours.
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Pizza City with Steve Dolinsky
2w ago
Coming back after a few years of so-so attendance, still recovering from the pandemic, the 40th International Pizza Expo was a smash in almost every way. I spoke with a few attendees about why they made the trip.
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Pizza City with Steve Dolinsky
1M ago
Connie Zotta is the 2nd generation to run Salerno's in Chicago's West Town neighborhood. The pizzeria has been around since 1966, when it opened in a near suburb of Chicago (Berwyn). Zotta's dad, Joe Salerno, founded the business with his brothers, but since he passed away recently, she has been tasked with keeping the tradition alive.
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Pizza City with Steve Dolinsky
1M ago
Alex Koons has had an interesting career - audio engineer, pizza delivery guy - but his biggest challenge was attempting to open a vegan pizzeria in L.A. It didn't take long to realize he had to pivot. Today his pizza at Hot Tongue in Silver Lake (both vegan and meat-friendly) is among the best in the city, due mainly to his remarkable dough recipe (with four flours!).
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Pizza City with Steve Dolinsky
2M ago
Peter Dorrance and Eric Ehler met while working at Mr. Jiu's, the Michelin-starred restaurant in San Francisco's Chinatown. They left to open Outta Sight, a NYC-style pizzeria in the Tenderloin. Convincing locals that it's OK to re-heat slices to-order took some getting used to!
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Pizza City with Steve Dolinsky
3M ago
Like several of Knoxville's best chefs and restaurants, owner Brian Strutz is an alum of Blackberry Farm's kitchens. A Dopo is an homage to a life-changing trip he took to Italy years ago, where all they had was an oven. Strutz still uses an all-natural starter and his staff pulls mozzarella curds each day. Serious Old School in Tennessee!
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Pizza City with Steve Dolinsky
3M ago
Jenny Olbrich has had a multi-faceted career - from private chef to designer...eventually landing in Greenpoint, Brooklyn, at The Esters - a bar and restaurant with a tidy pizza program. She talked about her path, and how she managed to crank out hundreds of pies at a time in a kitchen the size of a walk-in closet.
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Pizza City with Steve Dolinsky
3M ago
Max Balliet has held odd jobs in mechanics, but a life-changing trip to Italy as a kid shaped his future career. He didn't see much of a pizza culture in his native Louisville, so he decided to create something completely unique - a neo-Neapolitan style pizza based on an all-natural sourdough starter - and now Pizza Lupo is one of the best places to grab a pie in all of Bourbon Country.
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Pizza City with Steve Dolinsky
4M ago
Daniele Cason has been the Executive Chef at The Mandarin Oriental in Tokyo for more than a decade. As a Rome native, he wanted to bring pizza to the restaurant, and did so in the form of a small L-shaped bar with just a few seats called The Pizza Bar on 38th. He recently began offering only an omakase (tasting) experience for guests, requiring a two to three month advance reservation. His pizzas are simply sublime.
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Pizza City with Steve Dolinsky
4M ago
Ontario native Mike Lange was a graphic designer who happened to be backpacking in Australia when he met his girlfriend (a fellow Canadian). They decided to set up shop in her hometown of Calgary, where Noble Pie has been a hit almost since it opened. Demand these days is off the charts, for Lange's artisan thin pies, inspired by New York City pizza.
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