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first of all you put the halo on low, 2nd the halo is not designed for neapoloitan pizza, its for NY stle pizza, third you need to only pre-heat stone for 5 min and make sure its rotating when you pre heat or you'll burn it like you did

I don’t want a brick and mortar. If I can do pop-ups, I would love it.

🙄

I live in Chicago and I love tavern style pizza

What timers do you recommend

Depends on how you charge for toppings

Try bold flavor vegan's recipe

Shout out to the wizard

Sqaud up

Pause?🤓

yeah we know about timers

Patiently waiting for the new building to be ready! Can’t wait for the comeback!

The food is STUPID GREAT!!! The Scolaro family is as special as they come. Welcoming, friendly, professional and I consider my extended family.

Good job Joe, your next interview will be with Barbara Walters

Going to miss the old shop. Hopefully though at the end of the month the new place is up and running. Look forward to myself and the wife sitting down to grab a bite soon. Manhattan Special if possible!

Can we substitute tapioca flour with something else?

You guys are great. I display the Bianco cans haha, and ditched the Stanislaus.

Well there's a lot of microbiology going on in a starter. You want a controlled dose of sourdough to add to the plain flour.

What is the outro song? I need that 😂

Great intro t-shirt!

Alex your unfiltered podcasts are fucking great. If you ever come to Ontario, come stop by Pizza Di Nonna. Were in Grimsby, an hour from Toronto, 20min from Niagara Falls.

Canadian is pepperoni, bacon, mushrooms....Canadian bacon is peameal bacon in Canada

James is that guy 💙 One of the nicest people I ever had the pleasure of meeting. Great to see him succeeding doing what he loves

Ballers

Hobart p660 single phase 220volt would work great for them

Laredo here 😍 love 550 pizza!!!!

Great stuff, Mike always is helpful

Thanks Mike!

keep up the good work!

Had a family member want to bank roll my pizza business idea but we butted heads on the creative side of things and decided to not mix the blood into the business because I wouldn’t be happy with the creative restrictions imposed on a cash investor

So you don't soak the cashews in water before using them for the vegan cheese in blender?

Get a liquor license and you’ll be set for generation 😂

That was awesome.

Love your new podcast ‘

Justin, I'm comin back for you broski

The best pizza I ate when I was at the expo!

Hello, I saw that your content quality and Thumbnail is also good. But, your channel is not Growing. Then, I analyzed and I saw that in your channel have some problems. That's why your channel is not growing. Mainly, you are not reaching to your targeted peoples, If you can solve these problems your channel will grow like a storm. Can I tell these problems? Can I tell here? Are you allow?

Oooooo, he got the Casio

Can this be frozen? How long does it keep in the fresh in fridge? How long will it keep, frozen?

criminally underviewed

He looks like the Chad schlatt meme 😂😂😂

So excited for this!! Been listening for awhile and this guy is from my area, such a cool suprise!

Grande does make best cheese

I feel like he just needs a really good CPA, and to reassess his margins. I don't think he needs 5 mil to be profitable. Wish I could see his numbers.

I made this exactly as written, using a kitchen weigh scale to weigh out all the ingredients. It's tasty and melts nicely, but I was looking for a more 'firm' texture that I can actually shred overtop of my pizza. The picture of a 'shredded' cheese on the link, was what I thought I would get, so I was disappointed when it didn't firm up enough to shred.

How Horrible this is! You don't list the Ingredients nopr the Recipe for making it! Where do I go to get the recipe?

Great interview

I am so proud of my brothers!

​ I was at Prime Pizza (150 S Sepulveda Boulevard, Unit A) on 4/24/24 at about 830 pm . So, what would you do? A pizza went out to a customer and they returned 5 to 10 later stating they got the wrong order....The staff fixed it and pulled the correct pizza from the warmer. They then proceeded to place the returned pizza back into the warmer for the correct customer who walked in 3 minutes later...I would think if food went out and was returned, it would be reserved. Isn't that a health code violation? If they do that, what else do they do with their food. I don't think I'll be eating here again.

So glad to have found your videos!