The inaugural episode of 'The Pizza Show' kicks off in Brooklyn. Our host Frank Pinello, a born and bred Brooklynite, remembers the importance of his neighborhood pizzeria growing up. We start at Roberta's in Bushwick, a pizzeria that has truly changed an entire neighborhood. Then we spend some time with Mark Iacono, owner of Lucali in Carroll Gardens, who built his restaurant by hand and is working tirelessly to preserve the tradition of his neighborhood through pizza. And what would any pizza show be without visiting the king: Dom DeMarco of Di Fara in Midwood? Dom is a legend, and even when great pizzaiolos visit him, like Frank and Mark, they can end up questioning their own pies.
This episode is not about pizza. It's about Apizza. There's a difference. Welcome to New Haven, a city that has some of the best pizza around. Frank Pinello, our host, has never been to New Haven and the best way to learn about the city is by eating. Frank hangs out with Gary Bimonte, co-owner of legendary pizzeria Frank Pepe Pizzeria Napoletana, spends time with the owners of Zuppardi's, and meets some true new haven legends. This is a special town with incredible people and pizza to match.
From deep dish to tavern style thin, there are no hard and fast rules when it comes to Chicago pizza. Frank is here to show us the ins and outs of Chicago pizza and introduce us to the people who help make it what it is today.
This episode of The Pizza Show is dedicated to three of the most special slices around: the Grandma, the Jersey Bar Pie, and the Cold Cheese slice.
New York is the birthplace of many things, but for today's purposes, we're sticking to pizza. Frank starts with a quick history lesson from Scott Wiener, the owner of Scott's Pizza Tours. Then, we hit the streets to see and taste the history for ourselves. The best thing about the city's pizza scene is that it's relatively young, so you can still eat slices from the ovens of the people that started it all and put New York pizza on the map. We meet the granddaughters of the man that literally brought pizza over from Naples, and even see the ovens that he used. Then, we hit all the best slices from Greenwich Village to Soho, and finish in Brooklyn at Luigi's Pizza, a place untouched by time.
A lot of pizzerias might be mom and pop businesses, but the reality is that the pizza industry is valued at over $38 billion in the US alone. Most people know about the "big four"—Pizza Hut, Domino's, Papa John's, and Little Caesars—but in this episode, we explore some new frontiers of the pizza business. We begin in Silicon Valley at Zume Pizza, a company using robots and trucks outfitted with ovens to revolutionize delivery pizza. Then, we're off to one of the fastest-growing international markets, South Korea, to see our host Frank Pinello collaborate on a New York -style pie with Mr. Pizza, one of the largest pizza chains based out of Seoul. (There might also be a professional "pizza dancing" team in this one.)
There’s no better way to kick off Season 2 of the Pizza Show than at the International Pizza Expo, the world’s largest pizza convention which takes place in Las Vegas. From epic pizza ovens to acrobatic dough-tossing, you will literally find everything related to pizza under one roof at this event. It's our host Frank Pinello’s first time at the International Pizza Expo, and he’s not just an attendee—he’s a speaker.
Los Angeles might not be known as a pizza city, but our host Frank Pinello is ready to show you why it should be. The West Coast doesn't have a set of pizza "rules" as strict as New York's, so their freedom to experiment with toppings and style translates into delicious and unique pizza. From BBQ chicken pizza at California Pizza Kitchen to smoked salmon pizza at Spago, California pizza is all about the toppings. Los Angeles' food scene is diverse and delicious—and so is its pizza.
You've seen our host Frank Pinello visit tons of pizzerias, but now it's time to get to know Frank. Frank introduces us to the places and people who have influenced his career.
We're headed to Pennsylvania, where we'll learn Philly is more than the cheesesteak and Lancaster has an excellent NY slice.
Getting to the bottom of the world's pizza obsession; from a resin encased slice to a 24K gold pizza, exploring why pizza culture has peaked.
Having eaten his share of pizza in New York City's boroughs of Manhattan and Brooklyn, Frank decides to sample the food in Queens, Staten Island and the Bronx.
Frank learns about the rich history of Neapolitan pizza by meeting with the best pizzaiolos and producers in Naples, Italy.
Rome experiences a golden age of pizza; Frank learns about the Roman styles of pizza al taglio and pizza tonda by eating his way through the city.
Frank Pinello visits all the classic Detroit-style pizzerias and some newer spots playing with tradition.
The Bay area is all about great produce, and there's no better canvas to feature it on than pizza. From SF to Napa, we're trying some of the best pizza Nor Cal has to offer.
Frank is headed to the motherland, Sicily. Not only does he visit his family in the small town of Baucina, where they are celebrating Santa Fortunata, their town's patron saint, he also explores the pizza scene in Palermo. In Sicily, it's all about the Sfincione, the regional style of focaccia that is traditionally topped with breadcrumbs, anchovies, and a hard sheep's milk cheese. Viva Santa Fortunanta!
Additional footage from the "Chicago'' episode.
Viceland hits on all the best slices in New York's Greenwich Village in this extended cut from Season 1.
Frank Pinello learns about New Haven in the best possible way, eating pizza.
Enhanced episode includes additional footage. Three special slices are spotlighted. Included: the Grandma, the Jersey Bar Pie and the Cold-Cheese Slice.
