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.Subscribe to the pizza newsletter at pghpizza.substack.com.

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 AteWe 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 Order24 hour old slice of Altoona Hotel PizzaAltoona Hotel Pizza NewsAltoona 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 PodcastsListen on SpotifyListen on Google PodcastsFind your pizza date with Pizza Date With MeOur OrderPizzeria Davide Old World Style PizzaThe Lebanon Sweet Bologna & Hot Pepper Relish PizzaThe house saladA secret meatball dish!Pizza NewsThe Best Pizza City in America is Portland, Oregon - We can't go one episode without discussing a list anointing a new city the pizza capitol of the world. This week we discuss how Nathan Myhrvold and Francisco Migoya ate their away through a handful of cities to decide the best pizza city. They of course missed out on Pittsburgh, but that's okay, because I already documented the next generation of Pittsburgh Pizza in my Guidebook. East End Brewing Opens Up Permanent In-House Pizzeria, East End Chewing - East End Brewing has been a staple in the Pittsburgh beverage scene since I can remember. They are always celebrating every aspect of the city in unique ways. Ways that don't seem pandering, they love the city with such earnestness. They've been experimenting with serving pizzas throughout the pandemic and have decided to make the move permanent. Much like their series of beers for each Pittsburgh neighborhood, it sounds like each week they'll have a new pizza for a specific Pittsburgh neighborhood. Excited to drink the Bloomfield Pizza with an Italian Pilsner!Chuck E Cheese Frozen Pizza Arrives in Krogers Across the Country - Take the rate's pizza home with you! It even has tickets in it!Questions We AnswerWhat is the best cold one to have with a pizza?Can dogs eat pizza?What is the opposite of pizza?When are we doing a Sir Pizza episode?and more!Join the Pizza Walk With Me Discord to talk about all things pizza with your new pizza besties! Listen on Apple PodcastsListen on SpotifyListen on Google PodcastsFind your pizza date with Pizza Date With Me

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 OrderPizzeria Davide Old World Style PizzaThe Lebanon Sweet Bologna & Hot Pepper Relish PizzaThe house saladA secret meatball dish!Pizza NewsThe Best Pizza City in America is Portland, Oregon - We can't go one episode without discussing a list anointing a new city the pizza capitol of the world. This week we discuss how Nathan Myhrvold and Francisco Migoya ate their away through a handful of cities to decide the best pizza city. They of course missed out on Pittsburgh, but that's okay, because I already documented the next generation of Pittsburgh Pizza in my Guidebook. East End Brewing Opens Up Permanent In-House Pizzeria, East End Chewing - East End Brewing has been a staple in the Pittsburgh beverage scene since I can remember. They are always celebrating every aspect of the city in unique ways. Ways that don't seem pandering, they love the city with such earnestness. They've been experimenting with serving pizzas throughout the pandemic and have decided to make the move permanent. Much like their series of beers for each Pittsburgh neighborhood, it sounds like each week they'll have a new pizza for a specific Pittsburgh neighborhood. Excited to drink the Bloomfield Pizza with an Italian Pilsner!Chuck E Cheese Frozen Pizza Arrives in Krogers Across the Country - Take the rate's pizza home with you! It even has tickets in it!Questions We AnswerWhat is the best cold one to have with a pizza?Can dogs eat pizza?What is the opposite of pizza?When are we doing a Sir Pizza episode?and more!Join the Pizza Walk With Me Discord to talk about all things pizza with your new pizza besties! Listen on Apple PodcastsListen on SpotifyListen on Google PodcastsFind your pizza date with Pizza Date With Me

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.Join the Pizza Walk With Me Discord to talk about all things pizza with your new pizza besties! Listen on Apple PodcastsListen on SpotifyListen on Google PodcastsFind your pizza date with Pizza Date With Me

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 PodcastsListen on SpotifyListen on Google PodcastsFind 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.

In this episode of Pizza Talk with Me, Christa and I devour Paul Newman's best pizza he has to offer. We devour the White Pizza and the Supreme Pizza from the lineup of Newman's owns pizzas. Anyone in America is familiar with these wonderful products. Paul Newman's face graces the cover of all these items with a hearty smile like a promise that you are going to love whatever you put into your body. Plus, all the proceeds go to charity. How is that even possible!We dig into the creamy white pizza with spinach, ricotta and other delicious items as well as the classic frozen pizza style, Supreme. Tune in to hear our reviews and all sorts of fun Paul Newman trivia and anecdotes.We also crunch on some buffalo chicken salad with our munch.We also answer a ton of grease bag questions. Including:Is it gross?Is 50 eggs on top of a pizza a good topping for pizza?Robert Redford or Paul Newman?Can I have it?Do you ever jazz up your store bought pizzas with your own ingredients?Listen on Apple PodcastsListen on SpotifyListen on Google PodcastsFind your pizza date with Pizza Date With Me

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 PizzaRed Top Omni Slice with Pickled PeppersBlanca Omni SliceKale Caesar Salad with AnchovyOther 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

Well we had to get to Spirit eventually and why not celebrate our fifth episode in style? In this episode we gobble down the infamous Butt Patrol pizza from Spirit as well as a sheet of their fabulous grandma pie. Crunch Meets Munch as Christa waxes poetic about their simple, yet sufficient, Caesar Salad. We also discuss a variety of other incredible pieces of pizza news and topics.Only 21 more weeks until our live show at Spirit!We also talk a lot about Frasier and this video of Kelsey Grammer at the Just for Laughs festival. Pizza News:NY Times article about pizza shops adapting to the pandemic. Lorelei in East Liberty has opened a pizza shop called Wood Fired! They are doing pop-up type stuff, so stay tuned. They are cooking out of the old Pizza Taglio place.Pessario's on Butler St had a fire issue! They hope to have renovations staring soon.Questions from The Grease BagWhat do we think of rainbow pizza?Should we put French fries on pizza like Primanti Sandwiches?Stuffed crust pizza, yay or nay?

In this Grand Opening SLICE episode, Christa and I delve into the world of Cappello's frozen pizza. These pizzas aren't your traditional gluten based pizzas, no way, these are almond flour crust. If you're looking for an alternative crust pizza tune into today's episodes for our thoughts! Plus we talk about a bunch of other things. Like:Driftwood Oven is hiring! We talk about why their compensation package is exciting for workers and the community.The grinch!Christa goes deep on a kale Caesar salad in the Crunch with My Munch Corner.Pizza questions we answer:What's the deal with pineapple on pizza anyways?What's up?What are some healthy items you've seen at pizza places?And more!Listen on Apple PodcastsListen on SpotifyListen on Google Podcasts

Hi there! In the third episode of Pizza Talk With Me, Dan and Christa take their time diving into the newest entrant to the Lawrenceville Pizza Family: Pizza Lupo. Listen to them dissect the variety of pizza and ponder the origin story of their name.Other pizza items covered:Spirit has a new menu item - The VIPER “Rollie”Xavier University's Pizza ATM is on the fritz and it's bumming everyone out. This was one of the first pizza ATMs!Detroit Style pizza is sweeping the nation and we miss Michigan & TrumbullPizza questions we answer:What are our deep thoughts on red pizza vs white pizza?What do you do if your broiler handle breaks?Are there any toppings that are an absolute no go? What's your favorite alternative crust pizza?Listen on Apple PodcastsListen on SpotifyListen on Google Podcasts

Join Christa and Dan for a SLICE episode where they open up the grease bag to answer your burning questions and chomp their way through a frozen pizza from Eat Pizza. Here's some of the topics covered in this episode of Pizza Talk With Me.New hours at Spak Bros. Pizza.Correction - in last episode we thought that caciocavallo was a type of meat. It is in fact a type of cheese. Photo below.Some of the questions answered:How do you reheat a slice of pizza?Do you prefer having your cheese on top of your sauce or vice versa? Where is the best NY Slice in the city of Pittsburgh? And more!

Hi there! In this episode of Pizza Talk With Me, we talk about Badamo's Pizza, ponder the difference between their round and square pie and go deep on their salad. Pizza News Items:Rich Allison, Chief Executive at Domino's, thinks pizza is the perfect food for the pandemic and for all time. He's not wrong when you think about it.Fellow pizza journalist Hal Klein goes deep on Pittsburgh unique style of pizza.Slice On Broadway is expanding north into the Wexford territory. They may or may not be taking over a spot that used to house a pizza place. Spirit has unveiled a Butt Patrol pizza. Sounds…delicious?? Check it out on their menu here. Let us know how you liked the podcast. Hit me up on Instagram or fill out a contact form. If you have a pizza question we may even pull it out of the grease bag!Pizza ya later!