trucks

Flour should be fresh. Period. If you've ever heard, "The best flour for pizza is caputo pizzeria (caputo blue) flour," you're not alone. It is a great flour, don't get it twisted, but the flour and brand do have its shortcomings. In this week's podcast, I interview Rafi, the owner and operator of Hilltown Hot Pies. This short segment is taken from a 1 hour long podcast [WGD72] where we discuss food sustainability, mobile trucks, and pizza mentorship. While Caputo undoubtedly makes g...

In today's episode, we speak with Alessio Lacco. He is an AVPN (Associazione Verace Pizza napoletana) certified Pizzaiolo who owns Atlanta Pizza Truck. In this episode, we talk about the experience that lead him to educating other pizza makers, styles of pizza that a pizza purist likes, and much much more. Topics: Margherita Pizza, Pineapple Pizza, Detroit style pizza, Associazione Verace Pizza napoletana, Pizza Consulting, Wood Fired Pizza, Pizza Truck and much more. Listen to the a...