Joe Pergolizzi is a pizzaiolo, who founded “The Fire Within”.   The company, located in Boulder, Colorado,  creates Mobile Pizza Ovens, and offers a total support system for those interested in succeeeding in the the pizza business. For Joseph this is a sacred mission. The Fire Within also offers classes, workshops, encouragement and assistance. This is an entire organization dedicated to pizza success through artisan pizza creation.

On their website, Joseph explains:

“We took the age old concept of a wood fired oven on a trailer and modernized it for today’s use. In addition to manufacturing a practical line-up of mobile pizza ovens and we created the tools you need to be set up for success.

After a fiery debate, our 100+ customers across North America agreed upon a collective mission. It is the intention of the Fire Within mobile pizza caterers to save the world from common, cardboard-box-pizza one wood-fired pizza at a time. Taste testers welcome.”

For the record: Pizza Therapy, and Legends of Pizza, whole heratedly supports the mission of The Fire Within.

I was lucky enough to snag an interview with Joseph. I totally raked him over the coals and asked him the tough questions!

He was always gracious and very forthcoming.

Albert: It seems to me that your company has lots of different hats…

Please tell me what exactly is “Fire Within”?

Joseph: Simply, Fire Within offers a turnkey mobile wood fired oven business. In addition to manufacturing almost a dozen custom mobile wood fired oven designs we offer entrepreneurs the necessary tools to succeed and welcome them into a community where they can thrive. For those that need a business plan we’ve written a comprehensive 200 page business manual called Rolling In The Dough that has over 6 years of professional advice on running your own business.  For those that would like hands on training and a business intensive our hands on Getting Started workshops are designed for the first timer as well as the accomplished chef. We started our own mobile pizza oven business over 6 years ago which we still do some select catering events and concerts here in Boulder.

Albert: Do you remember your first pizza? How did you get interested in making pizza?

Joseph: I actually do remember my first pizza. My parents have this photo of me in my high chair eating a slice of pizza from Denino’s with a bottle of beer on my table.

As a young kid I remember looking over the counter at pizzaeria’s and I would stare at the guys making pizza. I was so curious about the dough I couldn’t quite figure out what the texture was of dough – was it wet? soft? fragile?….

Albert: Where are you from Joseph? Where did you grow up?

Joseph: I was born in Brooklyn hours after my parents had pizza at Spumoni Gardens. (True story) They raised us in Staten Island.

Albert: Can you share some early memories of pizza?

Joseph: There are so many. One was a constant occurrence as a teenager. I would scrounged up change from everywhere across the house to get a slice of pizza at the pizzeria in front of the bus stop. Another funny one was eating an entire pie with my best friend on the curb in front of Gino’s pizzeria on Staten Island. We somehow thought it was going to be an impossible task to eat an entire 18’’ pie. After we both had 4 slices we both thought we would be stuffed. We weren’t. We ordered 2 more slices, each.

Albert: Can you explain some of your influences for your pizza?

Joseph: My influences may not be your ordinary influences as other people in the pizza community. Art, a great painting as Color and not too many flavors all at once. The sauce should be as pure as possible.

Albert: What is the most important the crust or the toppings?

Joseph: Ouch, tough question. A good pizza can not have a lacking crust. Toppings you can take off.

Albert: What is your favorite pizza? Why?

Joseph: This is a strange answer.

Peter Reinhart says, there are 2 kinds of pizza. The one that you share with a friend and then there is the one that has carefully selected ingredients. The first kind is my favorite pizza. Interestingly enough my favorite pizza changes every few years. For the past 2 years it’s been a white pizza with kalamata olives, rosemary, with parmigiana and either ricotta cheese or another kind of cheese.

Albert: What is the best pizza in Colorado?

Joseph: Tough call, I have a few friends who own pizzeria’s. In Boulder, Pizzeria Basta and Pizzeria da Lupo. In Denver, Dave Bravdica and Tom Garnick at Brava Pizzeria Della Strada.

Albert: The U.S???

Joseph: The Sicilian slice at Spumoni Gardens in Brooklyn is hands down the best Sicilian you will ever eat. No disrespect to those that like to make it, but it’s futile. They figured it out. I don’t make a Sicilian pie out of respect. They achieved perfection. There is one one Sicilian pie. Everything else falls somewhere between Chicago pizza and Focaccia.

Thin crust pizza is either Joe and Pat’s in Staten Island (they won best pizza in NYC) or Denino’s. It’s the subtleties in NY pizzerias. The napkins, the grenade chilli flake dispensers. Whether it’s the table cloths or the tables that make you feel like your back in Junior High. Some say it’s all about the water. Ok. Sure. Whatever makes sense to people.  If it’s not from NY it’s Neo-american pizza. I stand with the rest of the NY loyalists who speak the truth

Respect needs to be given to Crust, Tony G’s in SF, Tony Calzone at Rebbecca’s, Jay Jerrier of Cane Rosso in Dallas, Chris Bianco in AZ, Matt Tierney at Pele’s in FL. For each of their own credit they have done our craft good.

Albert: Favorite pizzaioli?

Joseph: Honestly and I may have touched on this here or in other places and I truly don’t mind sticking my neck out on this…. it’s about the passion, it’s about the love of wanting to make someone happy, it’s all the simplicity that comes along with pizza. how easy it is to eat, how easy it is to make. my favorite pizzaioli is the one that never stops learning, holds no secrets, welcomes everyone over to the table to eat and makes pizza regardless if they got paid or not.

The joy of cooking with wood.

Albert: What are your best tips for making pizza?

Joseph: Depending on your comfort level, years making pizza —For starters, focus on Color, Pizza is simple. leave space to where you can see the crust through the sauce. less is more. most of the time it;s one main ingredient takes the center stage, then it has one or 2 back up singers and then a little bit of flair with some spices.

Albert: What type of flour do you use?

Joseph: Gusto’s

Albert: Do you feel using great flour is critical for great pizza?

Joseph: Absolutely, but you can have a great flour but still make a lousy pizza.

Albert: It seems that The fire With-in has created a type of pizza community.
How do you stay in touch?

Joseph: The people I’ve been lucky to meet and speak with over the years are truly special. They are following their passion, leaving career’s, mortgaging their house, building their own pizza empires.

I was sharing this story with my father the other day – the day after GM laid off 5,000 workers an ex-employee called me and said “ I just lost my job and I’m looking for something new to do. I want to do something I love, something that is for me.” I’ve heard so many stories just like that. To hear people share their dreams of owning their own business or wanting to make a difference in people’s lives through food is very special, it’s changed my life to witness this time and time again. I’m humbled.

Albert: You have a unique pizza philosophy?

Joseph: Pizza presence and meaning is bigger than I fail to realize sometimes.

The product:

I had a student once who was so bent on making authentic Neapolitan pizza. He stressed he wanted to learn the authentic tradition and that it was the best way to make pizza. What he had a difficult time understanding was that he was very far removed from what pizza meant to him. Being genuine comes from within, not from a recipe book. People can tell when you care. The only way you can screw up a pizza is thinking that you know everything there is to know about pizza.

The people:

Pizza promotes conversation. Pizza is an art form to be appreciated. Pizza is comfort food. The only way to ruin a nice meal is to think that you know what good pizza is and the person you are eating it with doesn’t

The experience of eating pizza:

Eating a slice of pizza is unlike eating anything else. Being able to grab a slice of pizza at a deck oven pizzeria fold it in half, walk with it while eating it or sit down and eat it at a small table. It’s a meal, it’s a snack. You don’t just time having a slice around meal time. It’s comfort food. People have a slice as part of their routine in life or they go to a sit down pizzeria every Friday night or call in an order to be picked up.

Wood fired pizza:

Wood fired pizza is it’s own unique pizza experience. It’s like having a third party join you for the meal, in this case it’s the fire. Even though it’s not sitting down with you at the table we are acutely aware that this food was made with fire. It has an impact on the meal, on the conversation.

I’m fortunate enough to be part of something very special with these mobile ovens. Mobile wood fired oven caterers are promoting them and making these 2 pizza experiences available and accessible.

Making Pizza as a profession or a hobby can be very satisfying.

For us pizza fanatics stepping back and looking at how much we get from pizza can be quite a shock.I’m not sure how VPN fits into my philosophy. It has a place in pizza culture but it’s not near my top of ways I relate to pizza.

Albert: Tell me more about the pizza school and how one can enroll….

We host our getting started with your own mobile wood fired oven business 6 times a year. In 2012 we will be adding a few other workshops to our offering, specifically advanced wood fired oven cooking. Peter Reinhart will join us next year for a 3 day workshop. He taught an advanced cooking class for us last year and it was a huge success. We have taught over 200 people how to start their own mobile pizza business. After just the first day the group comes together like a family. A small community is born. People see how similar we all are, we all like fire, we all love pizza, we all are independent souls, we are all searching for something new. I teach people to make their business an extension of themselves. I don’t think enough people were given permission or shown the way on how to do that.

Albert: Where is The Fire Within headed?

Joseph:: We have a number of great projects in the works. Some will be cut from our business plan but I think we’ll have a few really cool things to offer artisan chefs and entrepreneurs in 2012. We are really excited to talk more about it shortly.

Albert: Please add anything else you like.

Joseph: I once spoke with Jim Leahy from Sullivan Street Bakery in NYC. I was really impressed by his continuous pursuit to perfect his craft. He’s mastered great dough recipes and he still had the fire to learn more to still be humbled by the knowledge still yet to be learned. Someone so accomplished yet still looking at things from a beginners mind. Artisanship is a pursuit, not an accomplishment. The respectable bakers and chefs are the ones that encourage and make something feel obtainable. I think this type of genuine humility in chefs/teachers is rare.

Thanks so much Joseph. We wish you continued success.

Contact:

The Fire Within
PO Box 1563, Boulder, Colorado 80306

Pizza on Earth, Good Will to All!
Albert Grande
Creator of The Pizza Therapy Digital Store:
Rare E-books, How to’s, Software, and Tutoritals

Learn Cooking with Fire: French Family Recipes & More for Woodfire Ovens (Book & DVD)

Here is the inside scoop for Pizza Expo 2012

Listen as Tony G. talks about what he will be doing at Pizza Expo:

Keynote Addresses

The first two days of Pizza Expo will kick off with remarks from a couple of industry standouts with very different stories to tell.

Tuesday, March 13, begins with a speech—open to all attendees—by Nick Sarillo, owner of two hugely popular Nick’s Pizza & Pub locations in suburban Chicago.

Dubbed two years ago as the “Blue-Collar Millionaire” by Inc. magazine, Sarillo left his first career as a home-builder and dusted off some old family recipes to enter the pizza business in 1995. He placed two goals among his top priorities: creating a family-friendly restaurant that would become a hub for repeat business; and molding a new model for employee culture, one that drives his staff to stay longer and work harder.

That he’s succeeded is obvious by the multi-million-dollar revenue at both Nick’s restaurants, and by the advance interest in his new book outlining his business philosophy, A Slice of the Pie, scheduled for releas in summer 2012.

Wednesday, March 14, will be launched with a 7:45 a.m. keynote by Marla Topliff, president of another suburban Chicago-based success story—the 170-unit Rosati’s Pizza chain.

She’ll share her personal journey from local representative for Welcome Wagon to a position as its national sales manager, and relate how some of Welcome Wagon’s then-novel neighborhood marketing tactics still apply today. But Topliff credits another position she held while raising her children as her truest training ground: president of the local PTA. She’ll explain how running a Parent Teacher Association group educated her in the arts of politics and persuasion, and helped fuel her rise from marketing director to president at Rosati’s, where she is one of the top women executives in the pizza business.

She’ll also address the role marketing has played in Rosati’s tremendous growth and explain how the company’s cohesive brand image continues to solidify its success.

Competitions

For the 2012 show, we’re adding a new demonstration area—located on the Exhibit Hall floor and outfitted with stadium seating—allowing us to expand the International Pizza Challenge? while continuing the Making Dough With Tony Gemignani workshops and a full slate of pizza-making and hot-topic menu item demonstrations.

The Pizza Challenge will feature four divisions in March 2012: Traditional and Non-Traditional, plus the first-time categories of American-Pan and Italian-Style. Attendees can observe the preparation and judging of these entries and taste the pies themselves to form their own opinions. Winners in each division move on to the Pizza Maker of the Year finals.

The Challenge will also bring back past Pizza Maker of the Year winners for a special “Best of the Best” competition that is sure to wow the audience.

Seminars and Workshops
Among the 75-plus seminars and cooking demonstrations will be these special new sessions:

Power Panels

We’ll convene panels consisting of top operators who are on the cutting edge in their approaches to top-of-mind topics. You’ll be able to learn from the best on subjects including: finding and keeping the best pizzeria employees, building blocks for profitable menus and proven tactics for driving business with social media marketing.

Operator Presentations

We’ve gone to great lengths to bring in more pizza owners and operators to speak about how they excel in specific segments of the business. Among the operator-presenters appearing at Pizza Expo 2012 are: Peter Cooperstein of Amici’s on delivery, Glenn Cybulski of Seasons Pizzeria and Clovers Sports Bar on appetizers, Doug Ferriman of Crazy Dough’s on selling slices, Clayton Krueger of Farrelli’s on social media, George Hadjis of Oggi’s on building community partnerships—and several more.

Super-Segment Thursday

Seminar sessions on the final morning of Pizza Expo will be turned over to special topics presented by those who know them best—pizza people. The morning will begin with a Power Panel on social media marketing featuring advanced practitioners of this new advertising art. Breakout sessions will follow: Bill Jacobs of Piece Pizza on his branding campaign, Mike Rangel of Asheville Pizza and Brewing on tapping higher beer sales, Matt Galvin of Pagliacci’s on growing the catering segment, Michael Shepherd of Michael Angelo’s on working well with vendors—and more.

Pre-Show Monday

After a well-attended day of workshops and seminars geared toward new operators and first-time attendees in 2011, we’re expanding the offerings in 2012. In addition to repeating Big Dave Ostrander’s workshop, “So You Want to Open a Pizzeria,” a second pay-to-attend session is being added: “How to Turn Your Good Restaurant Into a Great Business” with restaurant business guru Jim Laube.
A special Power Panel—“The $2 Million Club”—will also convene, featuring Tony Gemignani, Peter Cooperstein, George Hadjis, Bill Jacobs and Mike Rangel, all of whom preside over pizza operations that average $2 million-plus per unit in revenue. Their subject: “How to Outcompete the Big Chains.”
And a track of afternoon seminars for first-time attendees is being added to go with the track for new operators that was so well attended at our last show.

Here is what Tony had to say to me last year at The Pizza Expo:

As a side note:

Attending Pizza Expo 2012
will be an incredible opportunuty for you and your business!

If you are serious about your pizza business, just do it!

Respectfully submitted,

Albert Grande
The Pizza Promoter

Scott Anthony Pizza Consultant and Author of "Profits in the Pie".

Scott Anthony knows pizza. From his humble pizza shop in rural Pennsylvania he has built an empire.

Profits in the Pie
is based on his experiences at:

Fox’s Pizza Den
115 N Findley Street
Punxsutawney, PA 15767
814-938-4615
Fox’s Website

Scott’s Pizza Consulting Business Website

Now he is ready to tell all of his secrets. He has published a new book entitled: Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

This is an outstanding book for anyone who is in the pizza business. Or for anyone who is seriously considering the pizza business.

Anthony holds nothing back here. He reveals all of his secrets, and what has made him a success.

I personally know Scott and I can attest to his expertise in the business.

One of the best things about him, is that he and his pizzeria, give much back to the community.

That may be an inkling to his wildly successful restaurant.

He is able to go head to head with much larger chains. As a matter of fact the town he is located in: Punxsutawney, PA, which  has a population of less than 10,000. Very small by anyone’s standards.

Yet, Scott has been able to grow his business exponentially.

Scott explains:

Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

“Turn YOUR Passion into Profits’, so you can always do the things you love.
The business tactics and strategies in this book flat out work – not only for
me, but for students and friends of mine. Inside this book you will find tactics
and strategies to:
-Help you envision what your life can be out of the kitchen – Have the time
to do the things you love with the people you love!

-Open your eyes to the possibilities of happiness in the pizzeria – looking
forward to a profitable & enjoyable day at work – everyday!

-Give you marketing ideas that are tried & true – not wasting money, but
making $1000’s!

-Help you easily implement marketing tactics – have an action plan you can
act on making you a local celebrity!

-Tweak ideas & make them your own – be the talk of your town with
‘innovative’ ideas that generate free press!

My 17 years of pizza experience can help put you on your way to the bank.
This book has no theory. It’s operator to operator – and contains what you
need to grow your pizzeria!”

If you run a pizza business or ever thought of the pizza business, you need to grab this book:

Here is my audio review:

Profits in th Pie Review by Pizza Therapy [ 1:59 ] Play Now | Play in Popup | Download (78)

Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Also available in Kindle format:

Profits in the Pie

Pizza Beer is here! In the following interview we discover the history of pizza beer, how it was created and the future of pizza beer! Stay tuned to this one, its a sohcker!

I did sample some Mama Mia’s Pizza Beer and I must admit I really liked it. The taste was bold but not overstated. There is a hint of pizza taste with every sip. And believe it or not that is a good thing.

Pizza Beer is the brain child of Chef Tom. He was experimenting with some home brews in his own kitchen when he made the discovery.

He shared it with some Friends and they shared it with their Friends. He knew he had a hit on his hands.

As a matter of fact, one pizzeria in California (Portino’s) actually uses pizza beer as the basis for all of their pizza.

And it’s good. chef Tom uses basic beer ingredients and then adds: basil, oregano , tomato and garlic.
I was able to do an interview with the creator of Pizza Beer, Chef Tom and Frank of Portino’s.

Chef Tom explains the entire history of Mama Mia’s Pizza Beer and Frank explains how he uses Pizza Beer in his pizza.

Here is the story:

You can learn to make your own beer. Who knows where that will take you?

Coopers Brewery DIY Beer Kit (See all Beer Brewing)

This is one of the most amazing pizza ovens, I have ever seen.

Watch as the oven revolves. The pizzas are cooked compleely in just a few minutes.

A most incredible way to cook pizza.

This oven is avaiable from Goodfellas Woodfired Pizza School.
Ask For Scot THE BEST OVENS IN THE WORLD! 718 987- 2422

Music in this video from Glen Kaiser Band.
The Glen Kaiser Band rocks and so does this pizza oven!

pizza on earth,

Albert Grande
The Pizza Promoter

Frank Giovanni helps pizzerias by supplying them with the finast ingredients. Salandino’s has been in the business for over 50 years. They always put their customers first. You can visit them at;

The story of Saladino’s, Inc., is proof that great things can come from personal commitment, unwavering determination and old fashioned family values.

The story begins in Fresno, California, where Don Saladino worked in the meat department of his father’s grocery store. In 1944, Don combined his meat packaging experience with Old World family recipes from Italy’s Calabrese region, and launched Saladino Sausage Company – the business grew quickly and earned a widespread reputation for delicious, high-quality sausage products.

In 1980, Don’s son, Craig, joined his father in the family business. Together, they expanded their product offerings to include specialty sausage and linguica, which they sold to local pizzerias and restaurants. The company’s wide variety of raw and cooked sausage products attracted a loyal following among a growing number of retail and institutional customers.

Visit them, here:
http://saladinos.com/

If you want to purchase pizza supplies for your pizzeria, you need to check out, Saladino’s.
Tell them, Pizza Therapy sent you!

A very important aspect of using the Internet is the use of video. If you are not using video for your website, or your business, you are leaving money on the table.

If you would like a custom video created for your pizzeria, please to go:

The Pizza Promoter.
We can create a website for you. We can make vidoes for you.

Also check out: Hawaii Business Videos

pizza on earth,

Albert Grande
The Pizza Promoter.

I was just informed that the following pizza business is for sale:

It’s a La Panyol model 83. (from Maine wood heat)
The oven is on a lazy Susan so no matter where you park, the oven will spin to the position that you need it too. The trailer tongue is also removable. It’s a custom 6′x8′ trailer with electronic brake assist (7 pin wire harness). 1 full size spare tire with matching rim (has u-bolt to attach it to the trailer tongue). The oven and trailer weigh 1,280 lbs.  Uses a 2″ ball hitch.

Tools:
4 peals (2 wood peals for making and loading pizzas, each holds 3-4 10″ pizzas. 1 sm peal, 1 large peal for moving pizzas in the oven)
Wire brush, ash rake, and ash shuttle.
2 sneeze guards each 2′x 4′ long, each 2 pcs
1 sneeze guard @ 2′x2′, 2 pcs
1 sneeze guard end cap @39″
Sneeze guards are made with 1/2″ copper pipe and Lexon plexiglass they’re designed for use with 6′ folding tables, and to start at the table top. End cap’s designed for use with custom garnish caddy (also included) but could be used with out the caddy with a slight modification.
Custom garnish caddy with 2 metal inserts for ice and 3 metal dividers.
2-6′ foot folding tables
“wood fired pizza” lawn signs
1-infrared digital thermometer
 Approximately 200 10″ pizza boxes
1 soft sided cooler for dough boxes

Tire lock for trailer

Food storage (all Cambro):
6 stackable dough boxes (18x26x3)  (new in case)
6 Dough box lids  (new in case)
1-deep 1/3 size with sealable lid
3-1/2 deep 1/3 size with sealable lids
9 1/2 deep 1/6 size
8 1/6 size sealable lids
2 hard plastic lids for use with ladles
1 hard plastic lid
2 2oz ladles

1 pizza cutter

The oven is in Glastonbury, CT
I’m asking $19,000 or B/O, as part of the purchase I will train whoever buys the oven in how to operate and maintain it. If it’s to be operated in the state of CT and they like the registered business name “The Rolling Stone llc” I’ll include that as well.

Ask for

Scott   Tell him Pizza Therapy sent you.

Call

860-899-8690

email:

mghomemade@gmail.com

 
Get a Free $100 Starbucks Gift Card!

Over 40 years ago, in New York, two cousins learned to make pizza at their family pizzeria.

Young John Arena, (12) started working for 50 cents an hour. It was fun but difficult. He worked hard but he began to learn the pizza business.

After a short while he asked his younger cousin Sam Facchini (11) to come by to work as well.

This did not sit well with Uncle Rocky, one of the brothers who owned the pizzeria.

He told John, “I didn’t hire him, you did…so you pay him…”

And John did. He split his 50 cent per hour wage in half. Both he and Sam were now making 25 cents an hour.

Here is the story as explained by Sam:

Years later, Sam and John , would see an ad in an Italian newspaper in New York, describing a pizzeria for sale. The problem was that it was in the desert town of Las Vegas. The year was 1980.

The first day they opened, someone rode up to their shop on horseback and ordered pizza. They knew they were in for a ride!

They struggled at first. Making dough in Las Vegas was very different from making dough in New York. The humidity of the desert air affected the dough process greatly. They experimented and after a short while they perfected their dough.

They have come a long way since those early years and now make award winning pizza. They are both Legends of Pizza.

They have been featured on Entertainment Tonight, guests on Regis and Kathy Lee, and made pizza for Air-Force One.  John and Sam, now host monthly “reservation only” pizza seminars. Metro has received the highest awards in the restaurant industry, including:

• Top Ten Pizzerias in America- USA Today
• National Pizzerias Operators of the Year- Pizza Today Magazine
• Best of Las Vegas- Las Vegas Review-Journal
• Best Pizza-LV Weekly Magazine
• Top Pizza  in Las Vegas- Zagat’s Restaurant Review
• Best in City- aol.com
• Best Pizza in town- UNLV

They learned their craft well and now make the best pizza in Las Vegas.

Visit Metro at:

1395 East Tropicana Avenue
Las Vegas, Nevada
Tropicana & Maryland Parkway
Phone: (702) 736-1955

Repectfully submitted by:
Albert Grande
The Pizza Promoter

Ads By CbproAds

Here is an interview I did with Scot Cosentino of Goodfella’s Pizza on Staten Island, New York.

The interview took place at the Pizza Expo in Las Vegas.

Scot describes how he got into the pizza business. His motivation was that he really loves pizza. He has always been a fan of some of the best pizzas in New York. In particular he loves gourmet pizza. He particularly loves wood fired pizza. He admired the pizzas from New York and wanted to do the same thing.

He had never made pizza before but he decided to build his first brick oven by hand. He purchased a number of recipes and books about pizza. He explains that he learned by studying and learning all he could about pizza. He is a self taught pizzaiolo.

He developed his skills and was able to create artisan pizza. Or as he says, “Great pizza”.

His pizzas have won awards. He has also had his pizza described as being the best in the world.

Scot’s secret to making great pizza? He says you need to really care aobut what you do. You need to have a passion for pizza and you need to use the best ingredients that you can.

Thanks Scot.

You can visit his website, here:

Goodfella’s Pizza

And if you want to learn about the pizza business, please check out How to Get into The Pizza Business.
You will discover inside tricks and tips avialable no where else. you can also get interviews with world famous pizzaioli.

How to Get into The Pizza Business from Pizza Therapy