June 29, 2026 • 19 mins
Pizzaiolo.
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Speaker 1 (00:00):
Will you guys look up World Pizza Games.
Speaker 2 (00:05):
Games, World Pizza Games. What's it say?
Speaker 3 (00:14):
An Olympic style competition for professional pizzolos held internationally every
year in Vegas?
Speaker 2 (00:21):
Is that a lost art? Is the pizzolo a lost art?
Speaker 4 (00:25):
I don't think I've ever heard that word before.
Speaker 1 (00:26):
No, that's like the guy who could spin the spin
the dough.
Speaker 3 (00:30):
I mean, that's like one of our neighborhood joints is
Cafe Pizzolo. I never knew that's what that was about
until I was today years old. I just learned that
do they twist and not? I mean there are a
hundred times never know.
Speaker 2 (00:45):
No, No, but if you go in there is the
guys spinning.
Speaker 3 (00:48):
The met and it's I mean, it's kind of like
an open kitchen type situation, depending on where you're sitting right.
Speaker 2 (00:54):
No, but that's what I mean.
Speaker 4 (00:55):
Is that a lost art tossing the dough up in
the air. Yeah, because you don't have to be as
flashy about it.
Speaker 2 (01:02):
No, but like that used to be a thing, like
I spin it the pizza and they throw it and
they throw it, they throw it.
Speaker 4 (01:09):
But you think of that more with like a mom
and pop place. I don't think of them doing that.
Speaker 2 (01:13):
At Papa John's, I can guarantee you, and I think
I have Papa John's on Friday in addition to Chinese
the we have an early meal and a late meal.
The No, I guarantee you if you go into a
Papa John's, Jimmy Zits, isn't there spinning pizza?
Speaker 4 (01:33):
You're talking about the show that goes on? No, but
that's that's a legit art it is, but it's artistic
in that sometimes it's a it's a whole production.
Speaker 2 (01:42):
Yes, like when those guys take it seriously.
Speaker 4 (01:45):
I don't know if every move they make is done
for flavor.
Speaker 1 (01:49):
Oh, like Benny, So it's like Benny Hannah.
Speaker 4 (01:51):
I wouldn't say that, right, You're not back there throwing
dough with him too, and they're in Benny Hanna is interactive.
Speaker 2 (01:57):
No, but it gets there. It gets their crust as certain,
a certain thickness.
Speaker 4 (02:03):
I think every spin and toss is necessary.
Speaker 2 (02:08):
I don't know if the one behind their back is,
but yeah, no, I do. I think I think it's
part of the art of making a pie.
Speaker 4 (02:15):
Have you ever gotten to try?
Speaker 2 (02:17):
Oh, I'm sure when I was younger.
Speaker 4 (02:19):
I just know I meant now, because you have like
so many friends in the industry.
Speaker 2 (02:22):
I don't know, if I'll be honest, I don't know
that any of my friends are Pitziola's.
Speaker 4 (02:28):
Well, probably not that that. What does that require, Like
you have to train in a certain school in Italy
to be that.
Speaker 2 (02:34):
He's only in Naples.
Speaker 4 (02:35):
We can't even get the word out right. Both of
you stumbled over. I'm not even a trucklo Does Kristen.
Speaker 5 (02:42):
Know the word?
Speaker 1 (02:43):
Yeah, she might, Christen, turn yourself on, turn yourself on.
Speaker 2 (02:48):
But nobody's answered my question. Hi, Kristin, what is the
name of the guy who twirls the pizza.
Speaker 4 (02:57):
A pios a pizza pizzos?
Speaker 1 (03:04):
It says pizza eolos.
Speaker 4 (03:08):
I think that last pronunciation wins.
Speaker 2 (03:13):
Okay, but everybody's avoiding me. Everybody's avoiding me. Is there
is there a restaurant that still does it?
Speaker 4 (03:20):
I saw it in Italy? You did? They are smaller pizzas.
Speaker 1 (03:25):
But okay, may I can I can I rephrase my question?
Speaker 2 (03:29):
Is there any restaurants in the US that.
Speaker 4 (03:32):
As still doing But you haven't answered the question that
would get us to that answer ahead, is everyone who
is a dough master a pizziola.
Speaker 1 (03:45):
No, like you a bread person.
Speaker 4 (03:49):
No, no, no, no, I'm just talking to pizza. Or
do you have to be awarded that title?
Speaker 2 (03:56):
Like it's like like to have authentic Neapolitan pizza, you
have to be recognized by Naples. I don't think. I
don't think so.
Speaker 4 (04:08):
Okay, So anyone that tosses, yeah, that's like that.
Speaker 2 (04:11):
But I think anybody who tosses is a pizziola. I
understand what you're saying. Are you a certified pizziolo? I
don't know. I don't even know a place that still
does it, Like for example, you know, you know, the
first place that came to mind does Coujenies.
Speaker 4 (04:28):
I've never been back in the kitchen, so they don't
do it for you out right, so.
Speaker 2 (04:33):
They're not putting on a show. And no disrespect. But
I don't think Danny's back there Twist and Dough.
Speaker 4 (04:40):
I've bet Danny ken Well.
Speaker 2 (04:41):
I can.
Speaker 4 (04:44):
You just said you've never done it as adult, Yeah,
but you're certain you're able to.
Speaker 2 (04:49):
But like, what was the oh what was the god
damn it, what was the name in the of the
place in false church?
Speaker 1 (05:00):
Oh my god, it's the same people that own twenty
nine one.
Speaker 2 (05:03):
They had a beautiful pizza oven in there, pizza but
I don't even know it. But that was like authentic pizza.
Speaker 3 (05:17):
Like fancy, No, No, it's the same pizza. That's why
I kind of lean that way.
Speaker 2 (05:25):
Okay, well, Banana Republic owns Old Navy.
Speaker 4 (05:30):
Good answer. That's where the family collapse, even though it
makes no sense. Pizzerio or so or so.
Speaker 2 (05:37):
Yes, yeah, you know they made spaghetti and meatballs and
they made pizza. Was the person there at pizziolo, But
I don't know that I ever saw him as spin
at the crust?
Speaker 4 (05:49):
Yeah, Like, does this actually help you get a job?
Are there some places that would see that on your
resume and be more impressed or places that would only
hire a true pizzolo.
Speaker 2 (06:00):
Like I don't think Again, I'm not speaking on their behalf,
but Papa John's doesn't care if I can spin dough.
Speaker 4 (06:06):
Yeah, and you're you're right.
Speaker 2 (06:08):
And nor should they.
Speaker 4 (06:10):
That's how fast cold you can? You see exactly pizza's
out the door.
Speaker 2 (06:16):
I can't think of.
Speaker 3 (06:17):
Fastest dough is one of the pizzolo's uh oh from
the games?
Speaker 2 (06:21):
Yeah, so I was reading about this guy, Francis Tolu
Francis Tolu.
Speaker 1 (06:31):
Is a freestyle pizza champion.
Speaker 2 (06:34):
He uses pizza dough to compete in acrobatic performances. He
can even make pizza blindfolded. He throws pizza in the
air and sets him on fire. Among his achievements are
the twenty twenty six Masters Acrobatics title at the World
Pizza Games. He also has four wins at the Pizza
World Championship. Then he returns to work serving customers at
(06:58):
Pizzeria Venette see in Spain, the restaurant that his family
is owned for forty years. You know, he eats pasta
every single day. He does eats pasta every single day,
usually his midday meal because it's heavy, and then at
night he'll eats something lighter. I can eat pazza every day.
Speaker 4 (07:18):
Could eat what local bill pazza? Oh, it's because your
brain's outside of your skull. I have a condition.
Speaker 2 (07:26):
I have kirians. My brain is sticking outside of my skull.
Speaker 4 (07:30):
Isn't it karia?
Speaker 2 (07:32):
Oh? Kiaris? Whatever? I got a lot. I have a
lot of brain damage.
Speaker 4 (07:38):
What is kirians?
Speaker 2 (07:41):
It's probably like a lip balm. Hi Ellie in the morning, Hello, Hello,
can you.
Speaker 6 (07:48):
Hear me, Yeah, I got you.
Speaker 2 (07:49):
Who's as Oh, my.
Speaker 7 (07:52):
Name is Jeff. I am opening a pizza shop in
Ellicott City, Maryland. I uh grudgingly consider myself up polo,
and I hate to admit I tossed the dough.
Speaker 2 (08:07):
Well, why do you A couple of things? Number One,
you spoke perfect elegant city until you got to pizziolo,
and then all of a sudden you were like from
the hills of Rome.
Speaker 7 (08:22):
I have an Italian background, so you know the jean's
got to slip out somewhere, right, And.
Speaker 2 (08:28):
What is the why do you say? You hate to
admit it, but you tossed? Why do you hate it?
Speaker 7 (08:34):
So I started doing it, and I was like, I'm
gonna feel like such a douche if I'm like tossing
the dough because it's so cliche. But it actually worked.
So I started doing it like at home, practicing, and
I would like make sure my family wasn't around, because
I'm like, man, if I throw this thing and it
lands on my face or the floor, I'm gonna feel
(08:55):
pretty ashamed of myself.
Speaker 1 (08:57):
You have you gotten pretty good at it?
Speaker 7 (09:00):
Yeah, I'm pretty good. Listen open invitation when the store
is open. You come down, I'll teach you how to
toss the dough and I will turn you into a
pitze pizza.
Speaker 2 (09:11):
Oh, it's like talking to Hey, what is the can
I ask you that? What's what's what's the name of
the place going to be?
Speaker 7 (09:21):
The name of the shop is called Hot Garbage Pizza,
Old Ellicott City, very Italian.
Speaker 4 (09:28):
Hey, but I just read an article about you. What
what was it in was.
Speaker 7 (09:32):
The Baltimore Yeah, and this is.
Speaker 4 (09:36):
Because it's all the leftover stuff that goes on the top. Right.
Speaker 7 (09:40):
To be clear, we're not putting in a shot at home.
When my grandmother fade pizza, we put leftovers on the
pizza called a garbage pizza in the shop. We're not
going to be actually putting leftovers on pizza because you
in the health department. But we're going to be working
with local farms and purchasing their overridges and using that
for like a rotating spec.
Speaker 4 (10:00):
But I'd loved the story you told about the place's
name's origin.
Speaker 7 (10:06):
Thank you.
Speaker 2 (10:08):
I'm going to be working with local bills.
Speaker 4 (10:10):
Doesn't that sound fun to just take everything, everything that's
left over make a pizza.
Speaker 7 (10:15):
Yeah, it's so good. It's so good and everyone's got
a story like that.
Speaker 2 (10:19):
Right.
Speaker 7 (10:19):
The more people I talk to, like, some people are
kind of like ew, garbage pizza. That sounds gross, But
the more people you talk to they have everyone has
like a tradition like that. People say, oh, we used
to make garbage soup or we used to make you know,
garbage cast role or whatever.
Speaker 2 (10:33):
But you know, garbage cast role sounds good. Garbage cast
role sounds good. Hey. Let me ask you this though,
with with with making and tossing your own dough, do
you know of any other do you know? I'm honest question,
do you know of any other place? It's I feel
like it's it's a lost art.
Speaker 7 (10:53):
I would agree with that. I would say it's also
a really good way to blind yourself by tossing flower
directly into your eye. All that's a trick that I
do every single time as well.
Speaker 2 (11:03):
Oh really, Oh so all that flower comes off and
gets in your eyes. That's so that's a problem.
Speaker 4 (11:08):
Yeah.
Speaker 7 (11:09):
Yeah, it's like spinning a wet ball just like shoots
the flower right in your eyes. So going back to
your guy who makes the pizza blindfolded, you know, it's
it's just a trick of the trade.
Speaker 2 (11:18):
I got youa but didn't there used to be like
when we were all kids or you know, like like
at least young wasn't that wasn't that a thing? Though?
Like there was always a couple of pizza places even
again I'm not saying that they were like authentic Italian,
but just there were pizza places where there was somebody
that was spinning dough. But you never see that anymore.
Speaker 7 (11:41):
Yeah, I don't know, maybe ceilings are getting lower. You know,
everything's about scaling and you know, automating their processes. So yeah,
I could seem it'd be really difficult to like teach
young kids and like rotating staff how to do this.
It's a skill, right, It's really easy to put a
hole in it and then you got to start over
and you know, but you know, we're kind of I
(12:04):
like doing things the hard way that we're doing wood fire.
We're tossing the dough. It's sour dough, you know, And
I like the idea of like teaching people how to
do these kind of like lost our little ritualistic things.
Speaker 1 (12:15):
Sounds awesome. When are you opening?
Speaker 7 (12:18):
We should be open in August. We're in the final
stages of our build out and final inspections, YadA, YadA, YadA.
But we're at the tail end now. I can smell
it and we should be open in August. Can I
let you know and give you an invite?
Speaker 2 (12:33):
Absolutely? I look forward to it. I look forward to it.
Speaker 7 (12:35):
I would love I would love to see you guys
in the shop.
Speaker 2 (12:38):
Hey, you got it?
Speaker 1 (12:38):
Hold tight one second for me?
Speaker 2 (12:40):
That's cool?
Speaker 4 (12:40):
Yeah, yeah, Like I really enjoyed reading all about his effect.
Speaker 2 (12:44):
That's very cool.
Speaker 4 (12:45):
Check it out next time. I'm at best pro Diane
and I went this weekend for lures.
Speaker 2 (12:54):
No, he doesn't need lures. He's got that lure.
Speaker 4 (12:56):
Guy on customs. He's got that for us now. Bought
a new pole, not me, the wrong one for birthday.
So this was to make good. But then he got
some hooks and he got.
Speaker 2 (13:11):
The thing where I was like, god, damn, he's enough.
Speaker 4 (13:15):
Yeah, he got a net net.
Speaker 2 (13:16):
Yeah, because if you get a big bitch, you just
want to shoop that in there and pull it out.
Speaker 4 (13:20):
And he got a hat. Yet he told me that
it's a tradition, as if I wasn't familiar with it,
but he is. He is excited to put a hook
in it once. He's proud of some Is it a
baseball cap or like a bucket hat? It is a
trucker hat. Okay, the ones when you walk in.
Speaker 2 (13:41):
Hey are you? Are you guys going to go to
the bass Pro Resort.
Speaker 4 (13:45):
The one we talked about. Yeah, I'm telling you the
outdoor world is itself feels like a destination. But I
will say I met a listener recognized me in there,
and I think it was so much so why is
he up in? Like Anna Rundle County. It's like, why
is he here?
Speaker 2 (14:04):
Did you look lost?
Speaker 4 (14:06):
Oh?
Speaker 2 (14:06):
Did you lose your mommy?
Speaker 4 (14:08):
I was on the phone trying to find my son.
The store is enormous and we didn't even venture on
to the hunting side.
Speaker 2 (14:17):
That's next. Okay, okay, hid the morning?
Speaker 7 (14:24):
Hey Dan, how are you.
Speaker 6 (14:27):
Great?
Speaker 7 (14:28):
Man?
Speaker 6 (14:28):
So you're talking about pizza. We got an awesome pizza
place out in Warrenton, Virginia called Spatoni's Pizza.
Speaker 7 (14:34):
This generational been around for a.
Speaker 6 (14:36):
Long time and they still train young guys to throw pizza.
Speaker 2 (14:39):
Don love it? I love it? No, I really do,
I really do. I think there's something very what's the
right word, not romantic? What's the word that I'm looking
just traditional, Yeah, but nostalgic, Yeah, yeah, maybe nostalgic. But
there's something very I don't know, like I feel like like.
Speaker 1 (14:59):
There's effort being put into it. And listen, I'm sure.
Speaker 2 (15:02):
I've eaten I don't know that I've ever eaten pizza
that I hate, but I feel like it gives it
a little step up where where.
Speaker 1 (15:10):
Like there's some guy sweating and twirling dough.
Speaker 7 (15:15):
Agreed, class, have a wonderful day.
Speaker 2 (15:17):
Love, they love you too, Thank you, sir, Hi elliot
in the morning. Hello, Yeah, Hi, who's this?
Speaker 5 (15:24):
This is mass I'm saying Mary's.
Speaker 2 (15:26):
Hey, hold on, let's say, does Poopa Tella hand toss
I've never been. I've been to Poopa Telo, but I
don't remember seeing anybody tossing pizza by hand. But I'm
I'm not saying that they don't anyway, I'm sorry, Yes,
go ahead, sir.
Speaker 5 (15:41):
So yeah, I was gonna let you know. There's a
place in Saint Mary's called Nicoletti's Pizza and they there's
a window and they got like a little bench for
kids or whatnot to watch a guy spin pizza in
the window and stuff that's smart.
Speaker 2 (15:55):
That's really smart. That's like in Chinatown where you could
see him making the dumplings through the window. I love
that and I love that and the whole time you're like,
h what's in there? But no, it's great. I love
being able to see that.
Speaker 5 (16:09):
Yeah, you spend it and you get to watch and
make the pizza and all that, and so it'll be
doing all kinds of crazy stuff.
Speaker 2 (16:15):
Yeah, no, that's good, thank you, sir, Yes, Kyle straight,
Aliota writes on Blue Sky, I tried tossing it the
other night and had to make more dough. Listen, it's
gonna fall, It's gonna fall.
Speaker 1 (16:31):
Am I going to line one?
Speaker 2 (16:33):
Hi Elliott the morning?
Speaker 5 (16:36):
This name?
Speaker 2 (16:36):
Yeah, Hi, real quick? What can I do for you?
Speaker 6 (16:39):
I used to work for Dominoes back in the eighties
and we we used to toss all the time, and I
loved it because kids would press their face up against
the glass and we'd entertain the hell out of them.
But yeah, like to what the earlier callers said, it
because the industry wanted to standardize, like everybody doesn't do
it the exact same way that they took it away
(17:00):
from us. We couldn't do it anymore, and our customers
were upset.
Speaker 2 (17:03):
Wait, so corporate said, no more tossing it Domino's. I
would have never guessed Dominoes ever tossed pizza.
Speaker 6 (17:09):
Well that was you know, I'm aging myself out a
little bit, but it was back in the eighties.
Speaker 7 (17:14):
Oh that's where I started out.
Speaker 2 (17:15):
You were at pizza all.
Speaker 6 (17:16):
Yeah, they had different and they had different franchise or
different franchisees had different rules. But then corporate said, we
need to make our product really consistent.
Speaker 4 (17:26):
Yeah.
Speaker 6 (17:26):
Well so it was a problem consistency.
Speaker 7 (17:29):
But yeah, it was boring.
Speaker 6 (17:30):
But we were fast too. We can knock them out.
Like to your question, Uh, it was did have a
reason for doing it, and it was the fastest way
to stretch out the dough rather than doing it on
the table.
Speaker 7 (17:42):
Oh wow, and uh so, yeah it was.
Speaker 6 (17:44):
It was a lot about the rollers.
Speaker 2 (17:46):
Think about it. Hey, thank you sir. How did they
how did they stretch out the dough? In terms of
speed of stretching out the dough? What's the fastest way?
Where where do you still get to see the speed?
That's that moving dough around is faster than trying to
stretch it out and stretch it out where do you
see it every day? On display? Every day on display
(18:10):
and they even have on the on the counter how
long everything is supposed to be. But you see it
play out in front of you every single day.
Speaker 8 (18:19):
I'm not going to a place every day, no, but
if you walk by it every day and every time
you walk by it, you see spinning dough where it's
fast and it makes it movable and maliable and you
can get the perfect design.
Speaker 4 (18:34):
I got it, say it, Anti Bingo.
Speaker 2 (18:37):
Thank you baby, thank you Annie ANNs. They're jump rope
in that right exactly, and it's laid out on the tea.
Speaker 3 (18:44):
And when you said like the measuring thing, I was like,
I know, I've seen it.
Speaker 4 (18:47):
Where is it?
Speaker 1 (18:49):
Anti ads every day they know what they're doing.
Speaker 4 (18:51):
I don't feel like you need to go that way
that you're walking by an Anti ANNs, you know down
the all. Seriously, it seems like you're going out of
your way to just smell it.
Will you guys look up World Pizza Games.
Speaker 2 (00:05):
Games, World Pizza Games. What's it say?
Speaker 3 (00:14):
An Olympic style competition for professional pizzolos held internationally every
year in Vegas?
Speaker 2 (00:21):
Is that a lost art? Is the pizzolo a lost art?
Speaker 4 (00:25):
I don't think I've ever heard that word before.
Speaker 1 (00:26):
No, that's like the guy who could spin the spin
the dough.
Speaker 3 (00:30):
I mean, that's like one of our neighborhood joints is
Cafe Pizzolo. I never knew that's what that was about
until I was today years old. I just learned that
do they twist and not? I mean there are a
hundred times never know.
Speaker 2 (00:45):
No, No, but if you go in there is the
guys spinning.
Speaker 3 (00:48):
The met and it's I mean, it's kind of like
an open kitchen type situation, depending on where you're sitting right.
Speaker 2 (00:54):
No, but that's what I mean.
Speaker 4 (00:55):
Is that a lost art tossing the dough up in
the air. Yeah, because you don't have to be as
flashy about it.
Speaker 2 (01:02):
No, but like that used to be a thing, like
I spin it the pizza and they throw it and
they throw it, they throw it.
Speaker 4 (01:09):
But you think of that more with like a mom
and pop place. I don't think of them doing that.
Speaker 2 (01:13):
At Papa John's, I can guarantee you, and I think
I have Papa John's on Friday in addition to Chinese
the we have an early meal and a late meal.
The No, I guarantee you if you go into a
Papa John's, Jimmy Zits, isn't there spinning pizza?
Speaker 4 (01:33):
You're talking about the show that goes on? No, but
that's that's a legit art it is, but it's artistic
in that sometimes it's a it's a whole production.
Speaker 2 (01:42):
Yes, like when those guys take it seriously.
Speaker 4 (01:45):
I don't know if every move they make is done
for flavor.
Speaker 1 (01:49):
Oh, like Benny, So it's like Benny Hannah.
Speaker 4 (01:51):
I wouldn't say that, right, You're not back there throwing
dough with him too, and they're in Benny Hanna is interactive.
Speaker 2 (01:57):
No, but it gets there. It gets their crust as certain,
a certain thickness.
Speaker 4 (02:03):
I think every spin and toss is necessary.
Speaker 2 (02:08):
I don't know if the one behind their back is,
but yeah, no, I do. I think I think it's
part of the art of making a pie.
Speaker 4 (02:15):
Have you ever gotten to try?
Speaker 2 (02:17):
Oh, I'm sure when I was younger.
Speaker 4 (02:19):
I just know I meant now, because you have like
so many friends in the industry.
Speaker 2 (02:22):
I don't know, if I'll be honest, I don't know
that any of my friends are Pitziola's.
Speaker 4 (02:28):
Well, probably not that that. What does that require, Like
you have to train in a certain school in Italy
to be that.
Speaker 2 (02:34):
He's only in Naples.
Speaker 4 (02:35):
We can't even get the word out right. Both of
you stumbled over. I'm not even a trucklo Does Kristen.
Speaker 5 (02:42):
Know the word?
Speaker 1 (02:43):
Yeah, she might, Christen, turn yourself on, turn yourself on.
Speaker 2 (02:48):
But nobody's answered my question. Hi, Kristin, what is the
name of the guy who twirls the pizza.
Speaker 4 (02:57):
A pios a pizza pizzos?
Speaker 1 (03:04):
It says pizza eolos.
Speaker 4 (03:08):
I think that last pronunciation wins.
Speaker 2 (03:13):
Okay, but everybody's avoiding me. Everybody's avoiding me. Is there
is there a restaurant that still does it?
Speaker 4 (03:20):
I saw it in Italy? You did? They are smaller pizzas.
Speaker 1 (03:25):
But okay, may I can I can I rephrase my question?
Speaker 2 (03:29):
Is there any restaurants in the US that.
Speaker 4 (03:32):
As still doing But you haven't answered the question that
would get us to that answer ahead, is everyone who
is a dough master a pizziola.
Speaker 1 (03:45):
No, like you a bread person.
Speaker 4 (03:49):
No, no, no, no, I'm just talking to pizza. Or
do you have to be awarded that title?
Speaker 2 (03:56):
Like it's like like to have authentic Neapolitan pizza, you
have to be recognized by Naples. I don't think. I
don't think so.
Speaker 4 (04:08):
Okay, So anyone that tosses, yeah, that's like that.
Speaker 2 (04:11):
But I think anybody who tosses is a pizziola. I
understand what you're saying. Are you a certified pizziolo? I
don't know. I don't even know a place that still
does it, Like for example, you know, you know, the
first place that came to mind does Coujenies.
Speaker 4 (04:28):
I've never been back in the kitchen, so they don't
do it for you out right, so.
Speaker 2 (04:33):
They're not putting on a show. And no disrespect. But
I don't think Danny's back there Twist and Dough.
Speaker 4 (04:40):
I've bet Danny ken Well.
Speaker 2 (04:41):
I can.
Speaker 4 (04:44):
You just said you've never done it as adult, Yeah,
but you're certain you're able to.
Speaker 2 (04:49):
But like, what was the oh what was the god
damn it, what was the name in the of the
place in false church?
Speaker 1 (05:00):
Oh my god, it's the same people that own twenty
nine one.
Speaker 2 (05:03):
They had a beautiful pizza oven in there, pizza but
I don't even know it. But that was like authentic pizza.
Speaker 3 (05:17):
Like fancy, No, No, it's the same pizza. That's why
I kind of lean that way.
Speaker 2 (05:25):
Okay, well, Banana Republic owns Old Navy.
Speaker 4 (05:30):
Good answer. That's where the family collapse, even though it
makes no sense. Pizzerio or so or so.
Speaker 2 (05:37):
Yes, yeah, you know they made spaghetti and meatballs and
they made pizza. Was the person there at pizziolo, But
I don't know that I ever saw him as spin
at the crust?
Speaker 4 (05:49):
Yeah, Like, does this actually help you get a job?
Are there some places that would see that on your
resume and be more impressed or places that would only
hire a true pizzolo.
Speaker 2 (06:00):
Like I don't think Again, I'm not speaking on their behalf,
but Papa John's doesn't care if I can spin dough.
Speaker 4 (06:06):
Yeah, and you're you're right.
Speaker 2 (06:08):
And nor should they.
Speaker 4 (06:10):
That's how fast cold you can? You see exactly pizza's
out the door.
Speaker 2 (06:16):
I can't think of.
Speaker 3 (06:17):
Fastest dough is one of the pizzolo's uh oh from
the games?
Speaker 2 (06:21):
Yeah, so I was reading about this guy, Francis Tolu
Francis Tolu.
Speaker 1 (06:31):
Is a freestyle pizza champion.
Speaker 2 (06:34):
He uses pizza dough to compete in acrobatic performances. He
can even make pizza blindfolded. He throws pizza in the
air and sets him on fire. Among his achievements are
the twenty twenty six Masters Acrobatics title at the World
Pizza Games. He also has four wins at the Pizza
World Championship. Then he returns to work serving customers at
(06:58):
Pizzeria Venette see in Spain, the restaurant that his family
is owned for forty years. You know, he eats pasta
every single day. He does eats pasta every single day,
usually his midday meal because it's heavy, and then at
night he'll eats something lighter. I can eat pazza every day.
Speaker 4 (07:18):
Could eat what local bill pazza? Oh, it's because your
brain's outside of your skull. I have a condition.
Speaker 2 (07:26):
I have kirians. My brain is sticking outside of my skull.
Speaker 4 (07:30):
Isn't it karia?
Speaker 2 (07:32):
Oh? Kiaris? Whatever? I got a lot. I have a
lot of brain damage.
Speaker 4 (07:38):
What is kirians?
Speaker 2 (07:41):
It's probably like a lip balm. Hi Ellie in the morning, Hello, Hello,
can you.
Speaker 6 (07:48):
Hear me, Yeah, I got you.
Speaker 2 (07:49):
Who's as Oh, my.
Speaker 7 (07:52):
Name is Jeff. I am opening a pizza shop in
Ellicott City, Maryland. I uh grudgingly consider myself up polo,
and I hate to admit I tossed the dough.
Speaker 2 (08:07):
Well, why do you A couple of things? Number One,
you spoke perfect elegant city until you got to pizziolo,
and then all of a sudden you were like from
the hills of Rome.
Speaker 7 (08:22):
I have an Italian background, so you know the jean's
got to slip out somewhere, right, And.
Speaker 2 (08:28):
What is the why do you say? You hate to
admit it, but you tossed? Why do you hate it?
Speaker 7 (08:34):
So I started doing it, and I was like, I'm
gonna feel like such a douche if I'm like tossing
the dough because it's so cliche. But it actually worked.
So I started doing it like at home, practicing, and
I would like make sure my family wasn't around, because
I'm like, man, if I throw this thing and it
lands on my face or the floor, I'm gonna feel
(08:55):
pretty ashamed of myself.
Speaker 1 (08:57):
You have you gotten pretty good at it?
Speaker 7 (09:00):
Yeah, I'm pretty good. Listen open invitation when the store
is open. You come down, I'll teach you how to
toss the dough and I will turn you into a
pitze pizza.
Speaker 2 (09:11):
Oh, it's like talking to Hey, what is the can
I ask you that? What's what's what's the name of
the place going to be?
Speaker 7 (09:21):
The name of the shop is called Hot Garbage Pizza,
Old Ellicott City, very Italian.
Speaker 4 (09:28):
Hey, but I just read an article about you. What
what was it in was.
Speaker 7 (09:32):
The Baltimore Yeah, and this is.
Speaker 4 (09:36):
Because it's all the leftover stuff that goes on the top. Right.
Speaker 7 (09:40):
To be clear, we're not putting in a shot at home.
When my grandmother fade pizza, we put leftovers on the
pizza called a garbage pizza in the shop. We're not
going to be actually putting leftovers on pizza because you
in the health department. But we're going to be working
with local farms and purchasing their overridges and using that
for like a rotating spec.
Speaker 4 (10:00):
But I'd loved the story you told about the place's
name's origin.
Speaker 7 (10:06):
Thank you.
Speaker 2 (10:08):
I'm going to be working with local bills.
Speaker 4 (10:10):
Doesn't that sound fun to just take everything, everything that's
left over make a pizza.
Speaker 7 (10:15):
Yeah, it's so good. It's so good and everyone's got
a story like that.
Speaker 2 (10:19):
Right.
Speaker 7 (10:19):
The more people I talk to, like, some people are
kind of like ew, garbage pizza. That sounds gross, But
the more people you talk to they have everyone has
like a tradition like that. People say, oh, we used
to make garbage soup or we used to make you know,
garbage cast role or whatever.
Speaker 2 (10:33):
But you know, garbage cast role sounds good. Garbage cast
role sounds good. Hey. Let me ask you this though,
with with with making and tossing your own dough, do
you know of any other do you know? I'm honest question,
do you know of any other place? It's I feel
like it's it's a lost art.
Speaker 7 (10:53):
I would agree with that. I would say it's also
a really good way to blind yourself by tossing flower
directly into your eye. All that's a trick that I
do every single time as well.
Speaker 2 (11:03):
Oh really, Oh so all that flower comes off and
gets in your eyes. That's so that's a problem.
Speaker 4 (11:08):
Yeah.
Speaker 7 (11:09):
Yeah, it's like spinning a wet ball just like shoots
the flower right in your eyes. So going back to
your guy who makes the pizza blindfolded, you know, it's
it's just a trick of the trade.
Speaker 2 (11:18):
I got youa but didn't there used to be like
when we were all kids or you know, like like
at least young wasn't that wasn't that a thing? Though?
Like there was always a couple of pizza places even
again I'm not saying that they were like authentic Italian,
but just there were pizza places where there was somebody
that was spinning dough. But you never see that anymore.
Speaker 7 (11:41):
Yeah, I don't know, maybe ceilings are getting lower. You know,
everything's about scaling and you know, automating their processes. So yeah,
I could seem it'd be really difficult to like teach
young kids and like rotating staff how to do this.
It's a skill, right, It's really easy to put a
hole in it and then you got to start over
and you know, but you know, we're kind of I
(12:04):
like doing things the hard way that we're doing wood fire.
We're tossing the dough. It's sour dough, you know, And
I like the idea of like teaching people how to
do these kind of like lost our little ritualistic things.
Speaker 1 (12:15):
Sounds awesome. When are you opening?
Speaker 7 (12:18):
We should be open in August. We're in the final
stages of our build out and final inspections, YadA, YadA, YadA.
But we're at the tail end now. I can smell
it and we should be open in August. Can I
let you know and give you an invite?
Speaker 2 (12:33):
Absolutely? I look forward to it. I look forward to it.
Speaker 7 (12:35):
I would love I would love to see you guys
in the shop.
Speaker 2 (12:38):
Hey, you got it?
Speaker 1 (12:38):
Hold tight one second for me?
Speaker 2 (12:40):
That's cool?
Speaker 4 (12:40):
Yeah, yeah, Like I really enjoyed reading all about his effect.
Speaker 2 (12:44):
That's very cool.
Speaker 4 (12:45):
Check it out next time. I'm at best pro Diane
and I went this weekend for lures.
Speaker 2 (12:54):
No, he doesn't need lures. He's got that lure.
Speaker 4 (12:56):
Guy on customs. He's got that for us now. Bought
a new pole, not me, the wrong one for birthday.
So this was to make good. But then he got
some hooks and he got.
Speaker 2 (13:11):
The thing where I was like, god, damn, he's enough.
Speaker 4 (13:15):
Yeah, he got a net net.
Speaker 2 (13:16):
Yeah, because if you get a big bitch, you just
want to shoop that in there and pull it out.
Speaker 4 (13:20):
And he got a hat. Yet he told me that
it's a tradition, as if I wasn't familiar with it,
but he is. He is excited to put a hook
in it once. He's proud of some Is it a
baseball cap or like a bucket hat? It is a
trucker hat. Okay, the ones when you walk in.
Speaker 2 (13:41):
Hey are you? Are you guys going to go to
the bass Pro Resort.
Speaker 4 (13:45):
The one we talked about. Yeah, I'm telling you the
outdoor world is itself feels like a destination. But I
will say I met a listener recognized me in there,
and I think it was so much so why is
he up in? Like Anna Rundle County. It's like, why
is he here?
Speaker 2 (14:04):
Did you look lost?
Speaker 4 (14:06):
Oh?
Speaker 2 (14:06):
Did you lose your mommy?
Speaker 4 (14:08):
I was on the phone trying to find my son.
The store is enormous and we didn't even venture on
to the hunting side.
Speaker 2 (14:17):
That's next. Okay, okay, hid the morning?
Speaker 7 (14:24):
Hey Dan, how are you.
Speaker 6 (14:27):
Great?
Speaker 7 (14:28):
Man?
Speaker 6 (14:28):
So you're talking about pizza. We got an awesome pizza
place out in Warrenton, Virginia called Spatoni's Pizza.
Speaker 7 (14:34):
This generational been around for a.
Speaker 6 (14:36):
Long time and they still train young guys to throw pizza.
Speaker 2 (14:39):
Don love it? I love it? No, I really do,
I really do. I think there's something very what's the
right word, not romantic? What's the word that I'm looking
just traditional, Yeah, but nostalgic, Yeah, yeah, maybe nostalgic. But
there's something very I don't know, like I feel like like.
Speaker 1 (14:59):
There's effort being put into it. And listen, I'm sure.
Speaker 2 (15:02):
I've eaten I don't know that I've ever eaten pizza
that I hate, but I feel like it gives it
a little step up where where.
Speaker 1 (15:10):
Like there's some guy sweating and twirling dough.
Speaker 7 (15:15):
Agreed, class, have a wonderful day.
Speaker 2 (15:17):
Love, they love you too, Thank you, sir, Hi elliot
in the morning. Hello, Yeah, Hi, who's this?
Speaker 5 (15:24):
This is mass I'm saying Mary's.
Speaker 2 (15:26):
Hey, hold on, let's say, does Poopa Tella hand toss
I've never been. I've been to Poopa Telo, but I
don't remember seeing anybody tossing pizza by hand. But I'm
I'm not saying that they don't anyway, I'm sorry, Yes,
go ahead, sir.
Speaker 5 (15:41):
So yeah, I was gonna let you know. There's a
place in Saint Mary's called Nicoletti's Pizza and they there's
a window and they got like a little bench for
kids or whatnot to watch a guy spin pizza in
the window and stuff that's smart.
Speaker 2 (15:55):
That's really smart. That's like in Chinatown where you could
see him making the dumplings through the window. I love
that and I love that and the whole time you're like,
h what's in there? But no, it's great. I love
being able to see that.
Speaker 5 (16:09):
Yeah, you spend it and you get to watch and
make the pizza and all that, and so it'll be
doing all kinds of crazy stuff.
Speaker 2 (16:15):
Yeah, no, that's good, thank you, sir, Yes, Kyle straight,
Aliota writes on Blue Sky, I tried tossing it the
other night and had to make more dough. Listen, it's
gonna fall, It's gonna fall.
Speaker 1 (16:31):
Am I going to line one?
Speaker 2 (16:33):
Hi Elliott the morning?
Speaker 5 (16:36):
This name?
Speaker 2 (16:36):
Yeah, Hi, real quick? What can I do for you?
Speaker 6 (16:39):
I used to work for Dominoes back in the eighties
and we we used to toss all the time, and I
loved it because kids would press their face up against
the glass and we'd entertain the hell out of them.
But yeah, like to what the earlier callers said, it
because the industry wanted to standardize, like everybody doesn't do
it the exact same way that they took it away
(17:00):
from us. We couldn't do it anymore, and our customers
were upset.
Speaker 2 (17:03):
Wait, so corporate said, no more tossing it Domino's. I
would have never guessed Dominoes ever tossed pizza.
Speaker 6 (17:09):
Well that was you know, I'm aging myself out a
little bit, but it was back in the eighties.
Speaker 7 (17:14):
Oh that's where I started out.
Speaker 2 (17:15):
You were at pizza all.
Speaker 6 (17:16):
Yeah, they had different and they had different franchise or
different franchisees had different rules. But then corporate said, we
need to make our product really consistent.
Speaker 4 (17:26):
Yeah.
Speaker 6 (17:26):
Well so it was a problem consistency.
Speaker 7 (17:29):
But yeah, it was boring.
Speaker 6 (17:30):
But we were fast too. We can knock them out.
Like to your question, Uh, it was did have a
reason for doing it, and it was the fastest way
to stretch out the dough rather than doing it on
the table.
Speaker 7 (17:42):
Oh wow, and uh so, yeah it was.
Speaker 6 (17:44):
It was a lot about the rollers.
Speaker 2 (17:46):
Think about it. Hey, thank you sir. How did they
how did they stretch out the dough? In terms of
speed of stretching out the dough? What's the fastest way?
Where where do you still get to see the speed?
That's that moving dough around is faster than trying to
stretch it out and stretch it out where do you
see it every day? On display? Every day on display
(18:10):
and they even have on the on the counter how
long everything is supposed to be. But you see it
play out in front of you every single day.
Speaker 8 (18:19):
I'm not going to a place every day, no, but
if you walk by it every day and every time
you walk by it, you see spinning dough where it's
fast and it makes it movable and maliable and you
can get the perfect design.
Speaker 4 (18:34):
I got it, say it, Anti Bingo.
Speaker 2 (18:37):
Thank you baby, thank you Annie ANNs. They're jump rope
in that right exactly, and it's laid out on the tea.
Speaker 3 (18:44):
And when you said like the measuring thing, I was like,
I know, I've seen it.
Speaker 4 (18:47):
Where is it?
Speaker 1 (18:49):
Anti ads every day they know what they're doing.
Speaker 4 (18:51):
I don't feel like you need to go that way
that you're walking by an Anti ANNs, you know down
the all. Seriously, it seems like you're going out of
your way to just smell it.
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