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Great work!

Awesome podcast 🙌🏼🙌🏼

Good job staying awake that entire time Alex

Big D crushing it! 🍕

"I don't miss that." "The shit?" "No, the heat." I love these pods!!! 😂

NY pizza is the best, inside our outside USA. Besides Italy

I never even heard of CT style pizza and I'm from NY lol.

Carrageenan is a known carcinogen

Such an insightful episode! Loved the conversation, keep it up! 🙌🏼❤️

Excellent cheese recipe. Recipe makes a lot of cheese, but it is definitely the best DIY vegan cheese.

I want to do pop-ups, and was wondering what is the food cost range for making pizzas

One of the best episodes yet. What a rad dude!

Can confirm the pizza is probably the best in LA along with Apollonia’s

The best lighting is outside always take your pizza pics outside

Could you do an updated but free recipe?

first of all you put the halo on low, 2nd the halo is not designed for neapoloitan pizza, its for NY stle pizza, third you need to only pre-heat stone for 5 min and make sure its rotating when you pre heat or you'll burn it like you did

I don’t want a brick and mortar. If I can do pop-ups, I would love it.

🙄

I live in Chicago and I love tavern style pizza

What timers do you recommend

Depends on how you charge for toppings

Try bold flavor vegan's recipe

Shout out to the wizard

Sqaud up

Pause?🤓

yeah we know about timers

Patiently waiting for the new building to be ready! Can’t wait for the comeback!

The food is STUPID GREAT!!! The Scolaro family is as special as they come. Welcoming, friendly, professional and I consider my extended family.

Good job Joe, your next interview will be with Barbara Walters

Going to miss the old shop. Hopefully though at the end of the month the new place is up and running. Look forward to myself and the wife sitting down to grab a bite soon. Manhattan Special if possible!

Can we substitute tapioca flour with something else?

You guys are great. I display the Bianco cans haha, and ditched the Stanislaus.

Well there's a lot of microbiology going on in a starter. You want a controlled dose of sourdough to add to the plain flour.

What is the outro song? I need that 😂

Great intro t-shirt!

Alex your unfiltered podcasts are fucking great. If you ever come to Ontario, come stop by Pizza Di Nonna. Were in Grimsby, an hour from Toronto, 20min from Niagara Falls.

Canadian is pepperoni, bacon, mushrooms....Canadian bacon is peameal bacon in Canada

James is that guy 💙 One of the nicest people I ever had the pleasure of meeting. Great to see him succeeding doing what he loves

Ballers

Hobart p660 single phase 220volt would work great for them

Laredo here 😍 love 550 pizza!!!!

Great stuff, Mike always is helpful

Thanks Mike!

keep up the good work!

Had a family member want to bank roll my pizza business idea but we butted heads on the creative side of things and decided to not mix the blood into the business because I wouldn’t be happy with the creative restrictions imposed on a cash investor

So you don't soak the cashews in water before using them for the vegan cheese in blender?

Get a liquor license and you’ll be set for generation 😂

That was awesome.

Love your new podcast ‘

Justin, I'm comin back for you broski