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Season 1. Episode 40
August 1, 2024
How to Open a Pizzeria with Head Pizza Chef Roberto Uditi
🇮🇹 In this episode of Connecting the Doughs, we sit down with Roberto Uditi, Head Pizza Chef at Pizza Beppe 4 in Eindhoven, to talk about what it really takes to open a pizzeria.
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Season 1. Episode 42
October 9, 2024
From Chef to Pizza Chef: Karol Jezierski on Mastering Biga Dough & Career Growth
🇬🇧 In this episode of Connecting the Doughs, we sit down with Karol Jezierski, Head Pizza Chef at Augusto Pizzeria in Chester, UK.
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Season 1. Episode 41
March 6, 2024
Catch up with Edin Basic on 3rd party food delivery players (ENGLISH)
🇬🇧 In the 41st episode of the pizza business podcast Connecting the Doughs we catch up with Edin Basic (founder & ex-owner of Firezza chain in London) on the evolution of 3rd party food delivery services.
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February 14, 2025
Can You Become a Pizzaiolo at 40?
This is one of the questions we’ve come across on the web this week. It’s an interesting question, especially given the growing trend of people looking for a more meaningful life and pursuing happiness.
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February 4, 2024
Pizza chef job interview? How to make a good first impression.
Whereas in many other industries candidates would carefully prepare their CV and research the job they are applying for, in the pizza industry we still see candidates just sending a message saying "I am interested" or literally just calling the employer out of the blue.
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June 7, 2022
GUEST BLOG: What Qualities Should a Pizza Assistant Have?
Over the years, I’ve had several pizza assistants — and of course, I was one myself too. Some of them were already trained pizza makers who had changed jobs and picked up shifts on weekends, others I trained from scratch, and some were “halfway” pizzaioli — meaning they had experience but had never actually worked as head pizza makers.
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