Are you sure you want to quit?
Audrey Kelly has traveled an unorthodox road to becoming a pizzaiola.
She began her journey as a recent college graduate, with a degree in journalism, traveling through Italy read more
If we had to describe Adam Elzer in three words, we would say, “Pizza for Change”. Our team had interviewed Elzer mid-May, when COVID-19 was still on everyone’s minds and the read more
In this time of uncertainty, it’s refreshing to find stories of chefs adapting to the challenges of our world’s pandemic and rising above them.
Meet Brandon Sloan and read more
It might be foolish to not start this interview by acknowledging that everyone’s lives have turned upside down. COVID-19, or the Coronavirus, traveled across the United States read more
Chef Pasquale is a man not so easily defeated. Once starting from humble beginnings, Pasquale Cozzolino made his way from Naples, right after the economic downturn in Italy and read more
The pizza peel is one of the symbolic tools that is traditionally associated with the pizza maker; here at Gi.Metal we like to say that "our peels have been designed to be the read more
With the rise of social media and YouTube, everything you’ve wanted to know is only a click away. Have you dreamed about making your own pizza dough at home? How important is read more
As you may have seen in the news, Italy is experiencing an exceptional and unexpected moment of difficulty due to the Covid-19 virus. Restaurants are closed by law for the next read more
On April 28th of last year, hundreds of pizzaiolos hailing from all over the nation traveled to Toledo, Ohio, in hopes of becoming the next representatives for The United read more
Anthony Falco—once dubbed the “Pizza Czar” of Brooklyn’s legendary pizza joint, Roberta’s— celebrates his fourth year since breaking from his restaurateur roots and launching read more