Every day, pizzeria operators grind to produce great pizza and customer-service experiences for their patrons. This podcast features free-flowing conversations with those operators regarding the trials and tribulations they face both inside and outside of work. The show also features pizza news and deep dives into things like unique pizza styles.
Peel: A PMQ Pizza Podcast
Claim This Podcastby PMQ Pizza
4.9(15 reviews)
60 episodes
Updated Weekly
Accepts GuestsHas SponsorsLocation 🇺🇸
27
Podcast Authority
BetaPoorBased on show quality, social media presence, reviews, charts, and more
Quality25
Social0
YouTube0
Engagement71
Podcast Overview
Every day, pizzeria operators grind to produce great pizza and customer-service experiences for their patrons. This podcast features free-flowing conversations with those operators regarding the trials and tribulations they face both inside and outside of work. The show also features pizza news and deep dives into things like unique pizza styles.
Language
🇺🇲
Publishing Since
2/5/2024
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27
Podcast Authority
BetaPoorBased on show quality, social media presence, reviews, charts, and more
Quality25
Social0
YouTube0
Engagement71
4
Excellent Areas
4
Good Performance
11
Growth Opportunities
excellent
Episode Length
52 minutes
Performing excellently!
good
Publishing Consistency
Every 14 days
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Recent Episodes
July 8, 2026
Episode 59: Matthew Cutolo, Gargiulo's - Knicks Cannolis and Sorrento Pizza Gardens
Matthew Cutolo of Gargiulo's in Brooklyn, New York, joins PEEL: A PMQ Pizza Podcast to discuss preserving one of New York's oldest Italian-American restaurant legacies while introducing new generations to authentic Neapolitan pizza. A third-generation member of the family that has owned Gargiulo's since 1965, Cutolo shares how he became the sole keeper of the restaurant's century-old cannoli recipe and why passing down traditions requires far more than simply handing someone a recipe card. In this episode, Cutolo reflects on learning to make pizza as a toddler alongside his grandfather, explains how the restaurant's seasonal Sorrento Pizza Garden brings a taste of Southern Italy to Coney Island with a wood-fired oven imported from Naples, and discusses why simplicity makes Neapolitan pizza one of the most demanding styles to master. He also shares practical advice for operators looking to build their brands through social media, explains why storytelling has become as important as the food itself, and reveals how preserving family traditions continues to shape both Gargiulo's future and his own.
June 17, 2026
Episode 58 - Ryan O'Hara, Pizza Grace - Gourmet Sourdough Pizza & Ice Cream Can't Be Beat
Ryan O’Hara, co-owner of Pizza Grace and Big Spoon Creamery in Birmingham, Alabama, joins PEEL: A PMQ Pizza Podcast to discuss how a sourdough-focused pizzeria earned a MICHELIN Bib Gourmand just months after changing ownership. Alongside his wife, Geri-Martha, O’Hara acquired Pizza Grace in 2025, preserving its naturally fermented foundation while reimagining nearly every other aspect of the business. In this episode, O’Hara shares the story behind Frank, Pizza Grace’s 23-year-old sourdough starter, and explains why natural fermentation continues to resonate with both operators and consumers. He discusses lessons learned while working under acclaimed chef Frank Stitt, the importance of ingredient quality and restraint, and how seasonal pizzas featuring unexpected combinations like prosciutto, pistachio and strawberry jam come to life. O’Hara also reflects on the challenges of sudden growth following Pizza Grace’s MICHELIN recognition, building a culture where “it’s cool to care,” and why Birmingham has become one of the South’s most exciting food destinations.
June 5, 2026
Episode 57: Chef Boris Berard, Ora 1929 - Ancient Grains Sourdough using French Baking Techniques
French pizza maker Boris Berard of ORA 1929 Atelier Pizza in Nice, France, joins PEEL: A PMQ Pizza Podcast after earning a Top 25 finish in the Traditional American category at the International Pizza Challenge in Las Vegas. Competing against more than 700 pizza makers, Berard's fermentation-focused approach combines ancient Einkorn wheat, wild sourdough cultures and a multi-stage dough process inspired by French and Italian baking traditions. In this episode, Berard explains why he believes fermentation and digestibility are becoming increasingly important to consumers, how his background in analytics and business systems influences his approach to dough development, and what operators can learn from viewing pizza through the lens of process rather than equipment. He also discusses his plans to bring the ORA 1929 Atelier Pizza concept to the United States and create a hub dedicated to artisan sourdough and ancient-grain pizza production.
60 total episodes available
Recent guests on Peel: A PMQ Pizza Podcast
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Mike Kurtz
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Matt Plapp
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Tyrell Reed
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Frequently asked questions
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- What is Peel: A PMQ Pizza Podcast?
- How often does this podcast release new episodes?
This podcast updates weekly.
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This podcast is available on 7 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
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