Advertise on podcast: Pizza Talk With Me

I talk to Dan of Mun's Pizza. He recently quit his job and is going all in on his pizza (and a few other things). He has ambitious plans to carefully cultivate and grow a pizza business. This is your chance to get in on the ground floor of the hype train. Our discussion is far reaching. We talking about his career that lead him to this point, how he spent time working at Badamo's and Driftwood Oven, what is Pittsburgh pizza and some exciting new plans on the horizon. Super hyped to have him on here.

Hi there! Back in the feeds. Driftwood Oven is a pizza shop I've been covering since the inception of this website. When they burst onto the scene I knew that my site was perfect for covering the development of Driftwood Oven. It's been eight years, a lot has happened in the mean time. Driftwood Oven hardly shifts anymore, they now have a shop. They deliver. They do a lot of fun events and pastries. Listen to Neil dissect his business and how he got to where they are today.

Long time no pizza! Hard to believe we took a bit of a pizza hiatus. Funnily enough I was at the doctor today and they told me I need to “take a break from tomato sauce”! This means nothing but white pizzas for next week’s episode. In the month or so we’ve been gone, too much has happened. We recap the wonderful winners of Pizza Expo. Winners include Eric Von Hansen who can’t seem to stop making award winning pizzas. Additionally, Pete Tolman from Iron Born placed second to Eric with his forager pie. Pizzas We Ate We go through our inventory of pizza and we ate a variety of slices between recordings. The biggest surprise for me was a box of frozen pizzas that arrived on our doorstep. Made in Italy, then put to sleep until they’re ready to be eaten, Pizza Talia is a clever and novel pizza invention. It’s a remarkable product that replicates authentic Neapolitan pizza. Check out Pizza Talia. We eat Spak fairly often, but hardly dip into their specialty pizzas. We are big Buffalo Chicken Pizza fans so we gobbled up Spak’s take on the legendary style of pizza. It’s quite good! During a recent trip to NYC, we got pizza from the “under rated” pizzeria F&F pizza. This is a newish shop in Brooklyn and is some of the juiciest pizza I’ve ever had! I’d compare it to a Pizzeria Davide. Very delicious, worth the trip.

Well, the fates have conspired once again to deliver a majestic pizza miracle to our humble doorstep. That’s right, a few days ago I received a text to “check my doorstep” where there was a suspicious package sitting. I figured we were beyond the days of “see something, say something” so I scooped up the package and unraveled it with excitement. My prize? Two day old slices of Altoona Hotel Pizza, straight from Altoona. Christa and I couldn’t wait to dig in. We recorded a live episode of the podcast so our reactions are fresh out of the oven. Join us on our journey as we dissect Altoona Hotel Pizza, admire its character and sturdiness. As you can see from the picture above, the pizza is a Sicilian style slice. There’s a thin layer of sauce, a green pepper and then it’s covered with a few slices of impenetrable American cheese. The cheese forms a protective layer around the pizza, like a tarp covering a classic car from the elements in a suburban driveway. Our Order 24 hour old slice of Altoona Hotel Pizza Altoona Hotel Pizza News Altoona Hotel Pizza via PGH City Paper - Ryan Deto does a deep dive on the origin of Altoona Hotel Pizza, including its origin of creation dating back to 2013. Join the Pizza Walk With Me Discord to talk about all things pizza with your new pizza besties! Listen on Apple Podcasts Listen on Spotify Listen on Google Podcasts Find your pizza date with Pizza Date With Me Our Order Pizzeria Davide Old World Style Pizza The Lebanon Sweet Bologna & Hot Pepper Relish Pizza The house salad A secret meatball dish!

In this episode we declare Pizzeria Davide the official pizza of the Dogs Day of Summer. This is an elusive prize for pizzerias because eating a hot slice of pizza on a sweltering day may be overwhelming. But because Pizzeria Davide uses such fresh, delicious, ingredients their pizza is instantly refreshing. I could blend this up and drink it like a pizza smoothie! Our Order Pizzeria Davide Old World Style Pizza The Lebanon Sweet Bologna & Hot Pepper Relish Pizza The house salad A secret meatball dish!

Christa and Dan devour all that Brooklyn has to offer via Caliente Pizza & Drafthouse in Bloomfield. We even get insight from a real live Brooklander.

Well it certainly was a hiatus, but we are back to bring you some greasy, gooey, ooey takes on Spak Brothers pizza. Spak Brothers is one of our classic go-to shops. With a wide selection of toppings, hoagies galore and salads that will bust your gut wide open. A couple of items we talk about: Driftwood Oven is closing for a month for some supreme renovations. We talk about what some of those renovations are and how excited we are for this upgrade. Rockaway Pizzeria has created a Buffalo Chicken pizza, sans ranch. Is it really Buffalo Chicken pizza? The international pizza expo is adding an Italian Sandwich category to their championship competition. What hoagie would you submit? What is up with Altoona Hotel Pizza?? Spirit and the Vandal turned six years old! HBD to them, true staples of Lawrenceville. Join the Pizza Walk With Me Discord to talk about all things pizza with your new pizza besties! Listen on Apple Podcasts Listen on Spotify Listen on Google Podcasts Find your pizza date with Pizza Date With Me

Welcome back to another great episode of Pizza Talk With Me! It’s been a while since we recorded so there was a huge back log of news and updates to provide. We talk about: How Pittsburgh is secretly a world-class pizza incubator. This extensive Food and Wine article that covers the best pizza in every state. There is a mini review of Black Lotus Pizza in Lawrenceville. The star of the show is Wood Fired, a new pizza shop in the old Pizza Taglio location run by the folks behind Lorelei.

We eat a supreme pizza and a white pizza from the Newman’s Own collection.

After a week hiatus, we are BACK to go deep on Driftwood Oven. If you’ve been following Pizza Walk With Me, you’ll know that we’ve been covering Driftwood Oven since their inception as a mobile pizza unit. They would travel from brewery to brewery and Christa and I would trace their path willing to brave the wait to get a bite of their Archer. Now Driftwood Oven has a brick and mortar spot on Butler St which has allowed them to expand their offerings, experiment with the majestic power of sourdough and churn out an assortment of quality pies, salad, desserts, baked goods and more. They are constantly improving and evolving, so I’m excited to see what they accomplish in the next few years. Our Driftwood Oven Order: Buffalo Chicken Pizza Red Top Omni Slice with Pickled Peppers Blanca Omni Slice Kale Caesar Salad with Anchovy Other Discussions and Pizza News: Connecticut lawmakers propose making pizza the official state food. Kevin Konn is experimenting with personal round Roman pies. Spirit Pizza Update: Their round pies are about to get better. Can anyone get through this paywall about frozen pizzas in the Wall Street Journal?

On this week of Pizza Talk With Me, Christa and Dan take a trip down memory lane and revisit a pizza place that was a keystone in their lives. Monte Cello’s, previously on McKnight road and now on Babcock Boulevard, has played host to after-football game hangs, family outings and after church meals. Their pizza buffet is state of the art, offering up a variety of pizzas to satisfy any pizza craving. In this visit, Christa and Dan devour a plain pizza, dip into their Sicilian and grab a small buffalo chicken to round out the pizza trio. A Monte Cello’s meal isn’t complete without zucchini planks and, yes, there is some crunch with our munch via a house salad! Other Items: We talk about the winning pizza from the Pizza Expo 365, the virtual version of the legendary Pizza Expo. The overall winner was The Sweet Canuck, a pizza by Joe Leroux from Amadio’s Pizza in Ontario. Recipe here. The people’s choice was a meaty Charcuterie Pizza by Paul Basset from Montebella’s in New York. Make it at home with this recipe. We also talk about the beta run of Pizza Date With Me, new ranch / hot sauce hybrid, and more!

Growing up DiGiorno was the premier frozen pizza. It broke new ground in the freezer aisle and transformed the frozen pizza landscape. While it couldn’t compete with the local shop, it was a solid substitute in a pinch. Years later the pizza industry has never been more competitive and DiGiorno has evolved to meet the needs of their constituency by creating a product that goes beyond the traditional pizza: Croissant Crust Pizza. In this episode of the podcast Christa and Dan devour a three meat croissant crust pizza from DiGorno, a standa