frozen pizza

Anthony Mangieri is one of our favorite guests. Now that his NYC restaurant Una Pizza Napoletana was recently anointed by one poll as the "best pizzeria in the world," this is a timely return visit to the show. On this episode, Anthony tells us all about his new line of frozen pizzas under the name Genio Della Pizza, and how he managed to create and package a frozen wood-fired pizza, made in Italy, that he is now bringing it to selected outlets here in the States like Whole Foods Markets. A lot has happened since Anthony's last visit so we're playing catch-up. Hang on for the ride as we enjoy an inspiring conversation with the ever-growing pizza giant, Anthony Mangieri, here on Pizza Quest.

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Former showrunner for the Simpsons, Bill Oakley is the guest. There's pizza news, and the topic is: "Pizza portafoglio."

Bill Oakley is an Emmy-award-winning TV writer and producer. He famously wrote for The Simpsons from season 3 to season 9. He was the showrunner for seasons 7 and 8. Bill has written for Futurama, The Cleveland Show, and Portlandia, to name a few. He is a co-executive producer for Netflix's Disenchantment, and currently, he reviews fast food restaurants on Twitter and Instagram. Sign up to be a member of his Steamed Hams Society.

Bill discusses eating at the Simpsons, eating at the Harvard Lampoon, why his best-of Portland pizza list is better than Eater's, and his many thoughts and feelings about frozen pizza. There's also a fun Conan O'Brien anecdote from his Simpsons days.

Check out Pizza Magazine Quarterly's profile of the Pizza Pod Party by Charlie Pogacar: "Love Talking Pizza? So Do the Celebrity Guests on This Podcast"!

This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.

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Running a restaurant takes vision, business acumen, determination and attention to detail. But it also requires adaptability, knowledge of the market and a willingness to work hard and evolve with the times. All of those things came into play for Chef Andrew Miller, Cameron Whyte and Same Emery as they embarked on a collective journey to open Merriment Social, Third Coast Provisions and Flourchild Pizza.

During the 150th episode of the FoodCrush Podcast, we’re talking with these longtime friends, colleagues and business partners about their entry into the restaurant industry and their first-hand experience creating brands that resonated with diners in Milwaukee. What made the friends decide to go into business together? How did they build the skills they needed to make it happen? From Miller’s inaugural experiences running a local Italian restaurant in Northern Illinois to the opening of their third restaurant (and marketing their adjacent frozen pizza brand), this podcast traces the careers of three friends whose restaurants helped to change the face of the dining scene in Milwaukee.

Love this episode? Check out these related podcasts:
Andrew Miller talks pizza & the inspiration for Flourchild
The Art of the Sandwich with Chef Andrew Miller

Victoria Tiso, operator of world-famous Louie and Ernie’s Pizza, is our guest this week. It’s a family story. The pies are the same as when her dad took over, but Victoria is launching their shop to the next level.

This Bronx-based institution has been family-run for generations. Listen in for the secret to their success: K.I.S.S.

The COVID-19 pandemic created bumps in the road for many of us, and has hit the food industry particularly hard. No longer could you walk into your favorite joint and sit down for a meal, nor can restaurants rely on dine-in service as their main source of revenue. In order to stay afloat during these unprecedented times, pivots have been necessary. 

Cameron Whyte is one of those restauranteurs who made some major pivots in the past year. Cameron is the owner of three local restaurants in the Milwaukee area, Merriment Social, Third Coast Provisions, and, his latest venture, Flour Child Pizza. On this bonus episode of The GoGedders Podcast, we talk to Cameron how a pandemic forced him to pivot as well as his fascinating story about how he ended up grabbing the attention of he who has all authority on frozen pizzas, Barstool Sports Founder, Dave Portnoy. 

Sean, Alex and Amy take almost a third of the episode to get to the point. Which is kind of the point. This week they're discussing the fine art of procrastination: procrastishopping, procrastibaking, Wikisurfing, how not to follow a recipe, stealing other people's nostalgia, and how great Frank Langella's eye performance is in the 80s classic Masters of the Universe. Sean is outraged by Alex's determination to put vanilla in everything, and disappointed by his own inability to find a goose neck phone clamp on the internet; Alex has a Save the Foxes t-shirt he can't remember buying, and a shameful secret about Back to the Future and the Pentagon; and Amy is stuck in the Matrix with this whole Frank Langella thing. Will they ever get to the point? Probably not.

See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Sean, Alex and Amy take almost a third of the episode to get to the point. Which is kind of the point. This week they're discussing the fine art of procrastination: procrastishopping, procrastibaking, Wikisurfing, how not to follow a recipe, stealing other people's nostalgia, and how great Frank Langella's eye performance is in the 80s classic Masters of the Universe. Sean is outraged by Alex's determination to put vanilla in everything, and disappointed by his own inability to find a goose neck phone clamp on the internet; Alex has a Save the Foxes t-shirt he can't remember buying, and a shameful secret about Back to the Future and the Pentagon; and Amy is stuck in the Matrix with this whole Frank Langella thing. Will they ever get to the point? Probably not.

See omnystudio.com/listener for privacy information.