Evelyn Sloman: Master Pizzaiolo

I'm very excited to share with you Part of Legends of Pizza Volume 3.

These interviews were conducted a while ago. I had started to edit them and was ready to release Legends of Pizza Volume 3.

I was very excited about all of the knowledge that Evelyn brought to the world of pizza.

Then disaster struck: my hard drive crashed, leaving me with nothing but digital dust of an incredible conversation with Evelyn Sloman.

Recently after spending hundreds of dollars, I was able to recover most of the files from my hard drive. Luckily, I could save parts of the original mp3's of the Evelyn Sloman interview
I was able to piece together parts of the interview and hope to release Legends of Pizza Volume 3.

I am pleased to present The Lost Interviews of Evelyn Sloman

• Evelyn discusses how pizza came to the United States
• She explains how she gained her knowledge about how to make pizza
•  Who the very first pizzaioli were
• Why bread baking is closely related to pizza making
• How U.S. pizza is different from Italian pizza
• What is the "Lombardi Formula"
• What did Evelyn learn from the Jerry Totonno and Jerry Lombardi
• How the skill of pizza making "flowed out of Lombardi's and Totonno's fingers"
• How to "listen to the dough"
• Why the Italians give their dough a "rest"

Thank you so much Evelyn: You are a legend of Pizza!