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Indhold leveret af Alex Koons. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af Alex Koons eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.
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Protected Designation of Origin w/ Tommy Ardito of Brooklyn D.O.P.

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Manage episode 452654987 series 3442014
Indhold leveret af Alex Koons. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af Alex Koons eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, meet Tommy Ardito from Brooklyn DOP, a pizzeria that's redefining what modern New York pizza can be. Starting with just 10 dough balls and some Italian hip-hop playing out the window, he and his partner Jason D'Amelio converted a former mafia social club (complete with resident ghost Carmine) that balances artisanal quality with neighborhood pizzeria soul.

We also talked about the new concept Tommy's launching: Fast Life - a fresh concept aimed at capturing pizza's golden age without falling into the nostalgia trap.

Through deep dives into pre-ferments, flour science, and the truth about questionable oven design, Tommy breaks down the approach that's earned Brooklyn DOP recognition while staying true to its community roots.

Key Ingredients:

  • The truth about artisanal pizza in Brooklyn
  • why it's both overrated and evolving
  • How a former mafia social club (complete with resident ghost Carmine) became a neighborhood pizzeria
  • Biga vs. Poolish: Breaking down the science of dough fermentation and why fresh local flour beats imported Italian brands
  • Why Top Gun might be the most misunderstood film of the 1980s
  • The importance of taking care of delivery drivers and maintaining neighborhood connections

Chapters:

00:00 - Intro & Maestro Sausage Sponsor Message

03:04 - NYC Pizza Origins: From Sloppy Chicken Parm to Modern Slice

05:07 - Dough Science Deep Dive: Pre-Ferments, Polish vs Biga Debate

13:21 - Brooklyn Pizza Community: Competition, Collaboration & Culture

20:24 - Brooklyn DOP Story: Artisanal vs Traditional NY Pizza Evolution

26:35 - Restaurant Build-Out: Location Selection & Hood System Investment

34:20 - From Former Mafia Social Club to Modern Pizzeria

42:12 - PizzaMaster Faults & Equipment Maintenance 48:18 - Homoeroticism in Top Gun

50:39 - Flour Wars: Orlando Foods, Caputo & Fresh Local Ingredients

59:10 - Fast Life Pizza Concept: New Brand Development & Strategy

1:04:57 - Millennial Nostalgia: Pizza Culture Then & Now

1:15:05 - Overrated or Underrated

1:25:53 - Delivery Stories & Sign off

  continue reading

86 episoder

Artwork
iconDel
 
Manage episode 452654987 series 3442014
Indhold leveret af Alex Koons. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af Alex Koons eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.

This Episode’s Sponsors→

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, meet Tommy Ardito from Brooklyn DOP, a pizzeria that's redefining what modern New York pizza can be. Starting with just 10 dough balls and some Italian hip-hop playing out the window, he and his partner Jason D'Amelio converted a former mafia social club (complete with resident ghost Carmine) that balances artisanal quality with neighborhood pizzeria soul.

We also talked about the new concept Tommy's launching: Fast Life - a fresh concept aimed at capturing pizza's golden age without falling into the nostalgia trap.

Through deep dives into pre-ferments, flour science, and the truth about questionable oven design, Tommy breaks down the approach that's earned Brooklyn DOP recognition while staying true to its community roots.

Key Ingredients:

  • The truth about artisanal pizza in Brooklyn
  • why it's both overrated and evolving
  • How a former mafia social club (complete with resident ghost Carmine) became a neighborhood pizzeria
  • Biga vs. Poolish: Breaking down the science of dough fermentation and why fresh local flour beats imported Italian brands
  • Why Top Gun might be the most misunderstood film of the 1980s
  • The importance of taking care of delivery drivers and maintaining neighborhood connections

Chapters:

00:00 - Intro & Maestro Sausage Sponsor Message

03:04 - NYC Pizza Origins: From Sloppy Chicken Parm to Modern Slice

05:07 - Dough Science Deep Dive: Pre-Ferments, Polish vs Biga Debate

13:21 - Brooklyn Pizza Community: Competition, Collaboration & Culture

20:24 - Brooklyn DOP Story: Artisanal vs Traditional NY Pizza Evolution

26:35 - Restaurant Build-Out: Location Selection & Hood System Investment

34:20 - From Former Mafia Social Club to Modern Pizzeria

42:12 - PizzaMaster Faults & Equipment Maintenance 48:18 - Homoeroticism in Top Gun

50:39 - Flour Wars: Orlando Foods, Caputo & Fresh Local Ingredients

59:10 - Fast Life Pizza Concept: New Brand Development & Strategy

1:04:57 - Millennial Nostalgia: Pizza Culture Then & Now

1:15:05 - Overrated or Underrated

1:25:53 - Delivery Stories & Sign off

  continue reading

86 episoder

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