• Welcome to NYPF Home Edition

• Join us on the pizza road and meet your hosts, learn who we are, what our mission is, why we went virtual, and what we have in store for you this weekend!

• The Pizza Road

• Pizza may have been born in Naples, but now you can find great slices anywhere in the world! Tune in as Daniel Young and Scott Wiener take you on a journey from its Neapolitan origins through its evolution to how is has brought us all together today!

• Flour Power

• Every great pizza has a great crust, so Caputo has created high quality flours for specific purposes. Take a stroll through Naples, Italy, with the Caputo family, go behind the scenes in their lab, learn what 00 flour is, how it is made at their Mill, and why Caputo is the #1 choice for Pizzaioli everywhere!

• The Upper Crust with Jonathan Goldsmith and John Arena

• How an ingredient is used is just as important as using a quality ingredient. Two Master Pizzaioli and Industry Leaders, John Arena and Jonathan Goldsmith sit down to talk all things dough techniques and crust textures.

• Know Your Tomatoes

• Did you know that Italian tomatoes are often referred to as the fruit of the sun? Ciao tomatoes are grown in the volcanic soil of Mt. Vesuvius and for generations, farmers have passed on their knowledge and traditions. Journey to the Ciao factory outside of Naples to learn what makes Italian tomatoes different, get some inside scoop on harvest and production (it only lasts 45 days!) and hear how Ciao has gone green!

• Dough 101 with Laura Meyer and Nicole Bean

• Laura Meyer, a world champion Pizzaiola, head chef at Capo’s and instructor at Tony’s International School of Pizza and Nicole Bean, owner and pizzaiola of Pizaro’s Pizza and teacher and founder of Pizza U are all about education! Join them as they walk you through everything you need to know when it comes to making dough!

• All About Lioni Mozzarella

• Choosing the right cheese is important when making pizza! The Salzarulo family began its tradition in the Latticini business in the town of Lioni, Italy many decades ago. In 1980, the family brought its fine art of cheese-making to Brooklyn, New York where they created a name for themselves making fresh, whole milk mozzarella cheese. Within the past three decades, the Salzarulos have transformed their small neighborhood, family business into a nationally renowned manufacturer and distributor of fresh mozzarella in the United States. Take a sneak peek into their cheese-making facility!

• Margherita Demo with Nicole Russell

• Learn how to make incredible artisanal pizza at home from the Dragon Lady herself: Nicole Russell! Her Laura Charles pizza is her take on the Margherita and a favorite amongst her customers! Step inside Nicole’s kitchen and learn how to make your own at home!

• Freeze Frame with Buddy Valastro

• When it comes to flour + water, who better to turn to than the Cake Boss himself, Buddy Valastro? We went to Carlo’s Bakery HQ where he showed us how he makes pizza at home and told us how he found himself on the pizza road, and the general shift of the industry to focusing on quality and creating better products as pizza continues to evolve!

• The Future of Neapolitan Pizza

• Daniel Young sits down (virtually) with four Neapolitan Masters – Anthony Mangieri, Vincenzo Capuano, Peyton Smith, and Michele D’Amelio to talk about how the style has evolved thus far, and how they think it will look in the future!

• Get Educated with Pizza University

• Pizza University & Culinary Arts Center was established to fill the need for skilled pizza makers and professional chefs in the restaurant industry. Their immersive hands-on training focuses on both the theoretical and practical methods necessary to form the perfect dough, a sublime sauce, crispy crust, and to identify only the best ingredients to produce the most authentic, delicious, and healthy end results. Get an inside look at their classes and hear what past students have to say!

• Modernist Pizza

• Join head chef Francisco Migoya as he takes you on a once-in-a-lifetime opportunity to “visit” The Cooking Lab, Nathan Myhrvold’s innovative food lab in Bellevue, WA. The Cooking Lab, which is typically closed to the public, is home to a state-of-the-art research kitchen, laboratory, and publishing house that is the backbone of the Modernist Cuisine Get a peek at some of the equipment and tools the Modernist chefs use, from centrifuges to jewellery cleaners and get an opportunity to submit some of your most pressing culinary questions for Chef Migoya

• Italian Frying with Olitalia

• You can replace bad fats with healthier fats by choosing healthier oils for cooking – and this goes for frying, too! High oleic sunflower oil shares the same healthy attributes as olive oil. Stop feeling guilty, greasy, and sick after eating fried foods. With Olitalia FRIENN, you get light, dry, crispy results that are 100% natural, non-GMO, and rich in antioxidants. Learn why your house smells after frying, why all oils aren’t equal when it comes to frying, and how you can make your favorite fried foods without all the grease!

• Dough by Ooni

• Ooni has made baking Neapolitan pizza at home something we all can achieve! Here they will guide you through their tried-and-true dough recipe for Neapolitan pizza!

• Squash Blossom Demo with Tony Gemignani

• Master Pizzaiolo Tony Gemignani invites us into his backyard as he makes pizza two different ways with his Ooni! Making good pizza at home is easy!

• Four Pizza Squares: Rome, Detroit, Sicilian, Grandma

• Scott Wiener sits down (virtually) with four masters of the square slice; Justin Piazza, Giovanni Cesarano, Chris Decker, and Pete Tolman! They share their pizza journeys and discuss the history and evolution of some of the most popular square styles: Roman, Grandma, Detroit, and Sicilian!

• The NY Sicilian Demo with Mike Vittorio:

• Who doesn’t love a slice of sicilian pizza? Mike Vittorio shows you how you can make it at home!

• The Bronx Bombers

• Take a walk down the famous Arthur Avenue of the Bronx with our founder Fred Mortati and Frank Franz from the BID, and learn about its storied history, the businesses that have been around for more than 100 years, and see why it’s been home to our live event!

• Love What You Make with Frank Tuttolomondo

• We met up with Frank Tuttolomondo of Mama’s Too to see how they became both a neighborhood spot and a destination spot! His motto is to make what you love – and he tells us how it rings true through multiple different aspects of his business!

• Grandma Pizza Demo with Vince Rotolo

• Vince Rotolo makes a grandma slice you will never forget. Here, he shares how he makes is at Good Pie!

• The Most Underrated Pizza Toppings

• We asked all of our participants to share with us what they think is the most-underrated pizza topping!

• Pizza For Breakfast

• Mark Dym of Marco’s Coal Fired Pizza and Shealyn meet up for breakfast and Mark shows us he makes a gourmet breakfast pizza!

• Garofalo: The Pasta Italians Love

• Gragnano, a town right outside of Naples, was the birthplace of pasta. Now, more than 200 years later, pasta is a staple in most homes. Travel to Italy and meet Garofalo, the largest pasta producer in Gragnano who believes in quality first.

• Paying it Forward

• Scott Weiner, founder of Slice Out Hunger talks with Paulie Gee, Hakki Akdeniz, and Nicholas Hyde about the importance of giving back to their communities and the ways they do so.

• New York Slice Renaissance

• A New York slice is iconic. Its image is synonymous with the city. Scott Weiner sits down (virtually!) with three New York legends; Mark Iacono, Scarr Pimentel, and Josephine Giordano, to talk all things New York Pizza.

• The DFW Sicilian Demo with Lee Hunzinger

• Pizza Champion and Executive Pizzaiolo of Cane Rosso and Zoli’s in TX, Lee Hunzinger shows us how we can make award winning Sicilians at home.

• Pizza consulting with Forza Forni

• With clients ranging from independent operators to national chains, Forza Forni has years of experience helping clients turn their idea into a reality!

• Eight slices of knowledge with Noel Brohner and Miriam Weiskind

• Miriam Weiskind and Noel Brohner both create restaurant quality pizza from their homes on a daily basis. Together, they tell you some of their tried-and-true tips and tricks and what they’ve learned through all their own trial and error!

• The Sorrentina with Giorgia Caporuscio 

• World Champion Pizzaiola Giorgia Caporuscio shows us how she makes her award- winning Neapolitan pizza when she’s not at home with her Ooni!

•Torre Lupara: From the First Blade of Grass to the Last Ball of Buffalo Mozzarella

• Traditional Neapolitan pizza is made with buffalo mozzarella. Step inside Torre Lupara, a vertically integrated company that grows its own feed, tends to its own herd of 3000 buffalo, and manages its own cheese production!

• Nancy Silverton: Artisan Pizzaiola

• John Magazino of Chef’s Warehouse meets with Nancy Silverton virtually to talk all things dough, business, technique, and pizza!

• Women in Pizza

• What does it mean to be a woman in pizza? The pizza industry is pre-dominantly male, so hear what some of the women changing the pizza game have to say!

• No gluten, no problem!

• Sibling Trio Michael Mercurio, Anna Crucitt, and Joe Mercurio are masters of gluten-free pizza and the first to tell you that you don’t have to sacrifice flavor or texture. They will show you how to make gluten free pizza at home and in a high heat oven!

• What’s the Capital of Pizza?

• The pizza road has found its way all around the world, but where is the pizza capital?