My team and I are coming out with short segments called “appetizers!” These “small bites” are for those who simply want a “taste” of what the guest is all about. Hopefully this helps you decide whether or not you want to consume the entire “pie.” 😃 Scroll to 1:41 to…
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…
From political organizing to sustainable farming, pizza is the thread that ties it all together. Rafi is the owner and operator of Hilltown Hot Pies- a soon to be mobile wood fired operation focused on naturally leavened pies and local ingredients. We talk commercial leases, mentorship and so much more!…
Matt runs a wood fired mobile pizza operation using naturally leavened dough. He also incorporates whole wheat into his dough!
Sourdough allows you to make 1% pizza (pizza that is at the top of it's class). My name is Eidref and I run the What's Good Dough Podcast. The show is all about leveling up your pizza game. In this video segment, I speak with Mike Vaona. He is the…
