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Speaker 1: Will you guys look up World Pizza Games.

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Speaker 2: Games, World Pizza Games. What's it say?

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Speaker 3: An Olympic style competition for professional pizzolos held internationally every

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Speaker 3: year in Vegas?

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Speaker 2: Is that a lost art? Is the pizzolo a lost art?

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Speaker 4: I don't think I've ever heard that word before.

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Speaker 1: No, that's like the guy who could spin the spin

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Speaker 1: the dough.

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Speaker 3: I mean, that's like one of our neighborhood joints is

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Speaker 3: Cafe Pizzolo. I never knew that's what that was about

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Speaker 3: until I was today years old. I just learned that

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Speaker 3: do they twist and not? I mean there are a

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Speaker 3: hundred times never know.

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Speaker 2: No, No, but if you go in there is the

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Speaker 2: guys spinning.

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Speaker 3: The met and it's I mean, it's kind of like

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Speaker 3: an open kitchen type situation, depending on where you're sitting right.

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Speaker 2: No, but that's what I mean.

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Speaker 4: Is that a lost art tossing the dough up in

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Speaker 4: the air. Yeah, because you don't have to be as

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Speaker 4: flashy about it.

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Speaker 2: No, but like that used to be a thing, like

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Speaker 2: I spin it the pizza and they throw it and

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Speaker 2: they throw it, they throw it.

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Speaker 4: But you think of that more with like a mom

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Speaker 4: and pop place. I don't think of them doing that.

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Speaker 2: At Papa John's, I can guarantee you, and I think

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Speaker 2: I have Papa John's on Friday in addition to Chinese

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Speaker 2: the we have an early meal and a late meal.

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Speaker 2: The No, I guarantee you if you go into a

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Speaker 2: Papa John's, Jimmy Zits, isn't there spinning pizza?

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Speaker 4: You're talking about the show that goes on? No, but

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Speaker 4: that's that's a legit art it is, but it's artistic

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Speaker 4: in that sometimes it's a it's a whole production.

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Speaker 2: Yes, like when those guys take it seriously.

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Speaker 4: I don't know if every move they make is done

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Speaker 4: for flavor.

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Speaker 1: Oh, like Benny, So it's like Benny Hannah.

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Speaker 4: I wouldn't say that, right, You're not back there throwing

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Speaker 4: dough with him too, and they're in Benny Hanna is interactive.

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Speaker 2: No, but it gets there. It gets their crust as certain,

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Speaker 2: a certain thickness.

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Speaker 4: I think every spin and toss is necessary.

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Speaker 2: I don't know if the one behind their back is,

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Speaker 2: but yeah, no, I do. I think I think it's

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Speaker 2: part of the art of making a pie.

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Speaker 4: Have you ever gotten to try?

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Speaker 2: Oh, I'm sure when I was younger.

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Speaker 4: I just know I meant now, because you have like

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Speaker 4: so many friends in the industry.

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Speaker 2: I don't know, if I'll be honest, I don't know

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Speaker 2: that any of my friends are Pitziola's.

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Speaker 4: Well, probably not that that. What does that require, Like

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Speaker 4: you have to train in a certain school in Italy

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Speaker 4: to be that.

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Speaker 2: He's only in Naples.

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Speaker 4: We can't even get the word out right. Both of

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Speaker 4: you stumbled over. I'm not even a trucklo Does Kristen.

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Speaker 5: Know the word?

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Speaker 1: Yeah, she might, Christen, turn yourself on, turn yourself on.

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Speaker 2: But nobody's answered my question. Hi, Kristin, what is the

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Speaker 2: name of the guy who twirls the pizza.

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Speaker 4: A pios a pizza pizzos?

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Speaker 1: It says pizza eolos.

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Speaker 4: I think that last pronunciation wins.

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Speaker 2: Okay, but everybody's avoiding me. Everybody's avoiding me. Is there

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Speaker 2: is there a restaurant that still does it?

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Speaker 4: I saw it in Italy? You did? They are smaller pizzas.

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Speaker 1: But okay, may I can I can I rephrase my question?

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Speaker 2: Is there any restaurants in the US that.

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Speaker 4: As still doing But you haven't answered the question that

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Speaker 4: would get us to that answer ahead, is everyone who

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Speaker 4: is a dough master a pizziola.

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Speaker 1: No, like you a bread person.

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Speaker 4: No, no, no, no, I'm just talking to pizza. Or

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Speaker 4: do you have to be awarded that title?

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Speaker 2: Like it's like like to have authentic Neapolitan pizza, you

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Speaker 2: have to be recognized by Naples. I don't think. I

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Speaker 2: don't think so.

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Speaker 4: Okay, So anyone that tosses, yeah, that's like that.

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Speaker 2: But I think anybody who tosses is a pizziola. I

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Speaker 2: understand what you're saying. Are you a certified pizziolo? I

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Speaker 2: don't know. I don't even know a place that still

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Speaker 2: does it, Like for example, you know, you know, the

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Speaker 2: first place that came to mind does Coujenies.

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Speaker 4: I've never been back in the kitchen, so they don't

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Speaker 4: do it for you out right, so.

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Speaker 2: They're not putting on a show. And no disrespect. But

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Speaker 2: I don't think Danny's back there Twist and Dough.

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Speaker 4: I've bet Danny ken Well.

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Speaker 2: I can.

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Speaker 4: You just said you've never done it as adult, Yeah,

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Speaker 4: but you're certain you're able to.

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Speaker 2: But like, what was the oh what was the god

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Speaker 2: damn it, what was the name in the of the

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Speaker 2: place in false church?

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Speaker 1: Oh my god, it's the same people that own twenty

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Speaker 1: nine one.

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Speaker 2: They had a beautiful pizza oven in there, pizza but

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Speaker 2: I don't even know it. But that was like authentic pizza.

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Speaker 3: Like fancy, No, No, it's the same pizza. That's why

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Speaker 3: I kind of lean that way.

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Speaker 2: Okay, well, Banana Republic owns Old Navy.

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Speaker 4: Good answer. That's where the family collapse, even though it

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Speaker 4: makes no sense. Pizzerio or so or so.

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Speaker 2: Yes, yeah, you know they made spaghetti and meatballs and

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Speaker 2: they made pizza. Was the person there at pizziolo, But

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Speaker 2: I don't know that I ever saw him as spin

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Speaker 2: at the crust?

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Speaker 4: Yeah, Like, does this actually help you get a job?

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Speaker 4: Are there some places that would see that on your

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Speaker 4: resume and be more impressed or places that would only

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Speaker 4: hire a true pizzolo.

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Speaker 2: Like I don't think Again, I'm not speaking on their behalf,

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Speaker 2: but Papa John's doesn't care if I can spin dough.

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Speaker 4: Yeah, and you're you're right.

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Speaker 2: And nor should they.

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Speaker 4: That's how fast cold you can? You see exactly pizza's

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Speaker 4: out the door.

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Speaker 2: I can't think of.

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Speaker 3: Fastest dough is one of the pizzolo's uh oh from

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Speaker 3: the games?

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Speaker 2: Yeah, so I was reading about this guy, Francis Tolu

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Speaker 2: Francis Tolu.

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Speaker 1: Is a freestyle pizza champion.

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Speaker 2: He uses pizza dough to compete in acrobatic performances. He

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Speaker 2: can even make pizza blindfolded. He throws pizza in the

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Speaker 2: air and sets him on fire. Among his achievements are

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Speaker 2: the twenty twenty six Masters Acrobatics title at the World

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Speaker 2: Pizza Games. He also has four wins at the Pizza

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Speaker 2: World Championship. Then he returns to work serving customers at

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Speaker 2: Pizzeria Venette see in Spain, the restaurant that his family

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Speaker 2: is owned for forty years. You know, he eats pasta

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Speaker 2: every single day. He does eats pasta every single day,

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Speaker 2: usually his midday meal because it's heavy, and then at

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Speaker 2: night he'll eats something lighter. I can eat pazza every day.

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Speaker 4: Could eat what local bill pazza? Oh, it's because your

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Speaker 4: brain's outside of your skull. I have a condition.

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Speaker 2: I have kirians. My brain is sticking outside of my skull.

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Speaker 4: Isn't it karia?

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Speaker 2: Oh? Kiaris? Whatever? I got a lot. I have a

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Speaker 2: lot of brain damage.

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Speaker 4: What is kirians?

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Speaker 2: It's probably like a lip balm. Hi Ellie in the morning, Hello, Hello,

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Speaker 2: can you.

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Speaker 6: Hear me, Yeah, I got you.

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Speaker 2: Who's as Oh, my.

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Speaker 7: Name is Jeff. I am opening a pizza shop in

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Speaker 7: Ellicott City, Maryland. I uh grudgingly consider myself up polo,

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Speaker 7: and I hate to admit I tossed the dough.

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Speaker 2: Well, why do you A couple of things? Number One,

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Speaker 2: you spoke perfect elegant city until you got to pizziolo,

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Speaker 2: and then all of a sudden you were like from

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Speaker 2: the hills of Rome.

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Speaker 7: I have an Italian background, so you know the jean's

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Speaker 7: got to slip out somewhere, right, And.

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Speaker 2: What is the why do you say? You hate to

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Speaker 2: admit it, but you tossed? Why do you hate it?

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Speaker 7: So I started doing it, and I was like, I'm

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Speaker 7: gonna feel like such a douche if I'm like tossing

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Speaker 7: the dough because it's so cliche. But it actually worked.

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Speaker 7: So I started doing it like at home, practicing, and

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Speaker 7: I would like make sure my family wasn't around, because

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Speaker 7: I'm like, man, if I throw this thing and it

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Speaker 7: lands on my face or the floor, I'm gonna feel

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Speaker 7: pretty ashamed of myself.

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Speaker 1: You have you gotten pretty good at it?

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Speaker 7: Yeah, I'm pretty good. Listen open invitation when the store

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Speaker 7: is open. You come down, I'll teach you how to

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Speaker 7: toss the dough and I will turn you into a

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Speaker 7: pitze pizza.

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Speaker 2: Oh, it's like talking to Hey, what is the can

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Speaker 2: I ask you that? What's what's what's the name of

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Speaker 2: the place going to be?

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Speaker 7: The name of the shop is called Hot Garbage Pizza,

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Speaker 7: Old Ellicott City, very Italian.

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Speaker 4: Hey, but I just read an article about you. What

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Speaker 4: what was it in was.

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Speaker 7: The Baltimore Yeah, and this is.

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Speaker 4: Because it's all the leftover stuff that goes on the top. Right.

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Speaker 7: To be clear, we're not putting in a shot at home.

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Speaker 7: When my grandmother fade pizza, we put leftovers on the

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Speaker 7: pizza called a garbage pizza in the shop. We're not

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Speaker 7: going to be actually putting leftovers on pizza because you

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Speaker 7: in the health department. But we're going to be working

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Speaker 7: with local farms and purchasing their overridges and using that

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Speaker 7: for like a rotating spec.

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Speaker 4: But I'd loved the story you told about the place's

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Speaker 4: name's origin.

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Speaker 7: Thank you.

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Speaker 2: I'm going to be working with local bills.

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Speaker 4: Doesn't that sound fun to just take everything, everything that's

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Speaker 4: left over make a pizza.

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Speaker 7: Yeah, it's so good. It's so good and everyone's got

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Speaker 7: a story like that.

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Speaker 2: Right.

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Speaker 7: The more people I talk to, like, some people are

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Speaker 7: kind of like ew, garbage pizza. That sounds gross, But

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Speaker 7: the more people you talk to they have everyone has

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Speaker 7: like a tradition like that. People say, oh, we used

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Speaker 7: to make garbage soup or we used to make you know,

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Speaker 7: garbage cast role or whatever.

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Speaker 2: But you know, garbage cast role sounds good. Garbage cast

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Speaker 2: role sounds good. Hey. Let me ask you this though,

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Speaker 2: with with with making and tossing your own dough, do

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Speaker 2: you know of any other do you know? I'm honest question,

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Speaker 2: do you know of any other place? It's I feel

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Speaker 2: like it's it's a lost art.

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Speaker 7: I would agree with that. I would say it's also

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Speaker 7: a really good way to blind yourself by tossing flower

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Speaker 7: directly into your eye. All that's a trick that I

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Speaker 7: do every single time as well.

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Speaker 2: Oh really, Oh so all that flower comes off and

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Speaker 2: gets in your eyes. That's so that's a problem.

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Speaker 4: Yeah.

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Speaker 7: Yeah, it's like spinning a wet ball just like shoots

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Speaker 7: the flower right in your eyes. So going back to

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Speaker 7: your guy who makes the pizza blindfolded, you know, it's

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Speaker 7: it's just a trick of the trade.

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Speaker 2: I got youa but didn't there used to be like

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Speaker 2: when we were all kids or you know, like like

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Speaker 2: at least young wasn't that wasn't that a thing? Though?

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Speaker 2: Like there was always a couple of pizza places even

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Speaker 2: again I'm not saying that they were like authentic Italian,

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Speaker 2: but just there were pizza places where there was somebody

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Speaker 2: that was spinning dough. But you never see that anymore.

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Speaker 7: Yeah, I don't know, maybe ceilings are getting lower. You know,

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Speaker 7: everything's about scaling and you know, automating their processes. So yeah,

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Speaker 7: I could seem it'd be really difficult to like teach

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Speaker 7: young kids and like rotating staff how to do this.

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Speaker 7: It's a skill, right, It's really easy to put a

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Speaker 7: hole in it and then you got to start over

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Speaker 7: and you know, but you know, we're kind of I

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Speaker 7: like doing things the hard way that we're doing wood fire.

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Speaker 7: We're tossing the dough. It's sour dough, you know, And

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Speaker 7: I like the idea of like teaching people how to

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Speaker 7: do these kind of like lost our little ritualistic things.

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Speaker 1: Sounds awesome. When are you opening?

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Speaker 7: We should be open in August. We're in the final

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Speaker 7: stages of our build out and final inspections, YadA, YadA, YadA.

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Speaker 7: But we're at the tail end now. I can smell

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Speaker 7: it and we should be open in August. Can I

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Speaker 7: let you know and give you an invite?

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Speaker 2: Absolutely? I look forward to it. I look forward to it.

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Speaker 7: I would love I would love to see you guys

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Speaker 7: in the shop.

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Speaker 2: Hey, you got it?

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Speaker 1: Hold tight one second for me?

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Speaker 2: That's cool?

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Speaker 4: Yeah, yeah, Like I really enjoyed reading all about his effect.

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Speaker 2: That's very cool.

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Speaker 4: Check it out next time. I'm at best pro Diane

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Speaker 4: and I went this weekend for lures.

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Speaker 2: No, he doesn't need lures. He's got that lure.

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Speaker 4: Guy on customs. He's got that for us now. Bought

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Speaker 4: a new pole, not me, the wrong one for birthday.

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Speaker 4: So this was to make good. But then he got

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Speaker 4: some hooks and he got.

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Speaker 2: The thing where I was like, god, damn, he's enough.

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Speaker 4: Yeah, he got a net net.

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Speaker 2: Yeah, because if you get a big bitch, you just

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Speaker 2: want to shoop that in there and pull it out.

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Speaker 4: And he got a hat. Yet he told me that

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Speaker 4: it's a tradition, as if I wasn't familiar with it,

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Speaker 4: but he is. He is excited to put a hook

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Speaker 4: in it once. He's proud of some Is it a

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Speaker 4: baseball cap or like a bucket hat? It is a

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Speaker 4: trucker hat. Okay, the ones when you walk in.

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Speaker 2: Hey are you? Are you guys going to go to

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Speaker 2: the bass Pro Resort.

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Speaker 4: The one we talked about. Yeah, I'm telling you the

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Speaker 4: outdoor world is itself feels like a destination. But I

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Speaker 4: will say I met a listener recognized me in there,

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Speaker 4: and I think it was so much so why is

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Speaker 4: he up in? Like Anna Rundle County. It's like, why

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Speaker 4: is he here?

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Speaker 2: Did you look lost?

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Speaker 4: Oh?

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Speaker 2: Did you lose your mommy?

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Speaker 4: I was on the phone trying to find my son.

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Speaker 4: The store is enormous and we didn't even venture on

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Speaker 4: to the hunting side.

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Speaker 2: That's next. Okay, okay, hid the morning?

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Speaker 7: Hey Dan, how are you.

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Speaker 6: Great?

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Speaker 7: Man?

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Speaker 6: So you're talking about pizza. We got an awesome pizza

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Speaker 6: place out in Warrenton, Virginia called Spatoni's Pizza.

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Speaker 7: This generational been around for a.

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Speaker 6: Long time and they still train young guys to throw pizza.

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Speaker 2: Don love it? I love it? No, I really do,

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Speaker 2: I really do. I think there's something very what's the

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Speaker 2: right word, not romantic? What's the word that I'm looking

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Speaker 2: just traditional, Yeah, but nostalgic, Yeah, yeah, maybe nostalgic. But

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Speaker 2: there's something very I don't know, like I feel like like.

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Speaker 1: There's effort being put into it. And listen, I'm sure.

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Speaker 2: I've eaten I don't know that I've ever eaten pizza

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Speaker 2: that I hate, but I feel like it gives it

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Speaker 2: a little step up where where.

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Speaker 1: Like there's some guy sweating and twirling dough.

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Speaker 7: Agreed, class, have a wonderful day.

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Speaker 2: Love, they love you too, Thank you, sir, Hi elliot

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Speaker 2: in the morning. Hello, Yeah, Hi, who's this?

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Speaker 5: This is mass I'm saying Mary's.

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Speaker 2: Hey, hold on, let's say, does Poopa Tella hand toss

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Speaker 2: I've never been. I've been to Poopa Telo, but I

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Speaker 2: don't remember seeing anybody tossing pizza by hand. But I'm

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Speaker 2: I'm not saying that they don't anyway, I'm sorry, Yes,

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Speaker 2: go ahead, sir.

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Speaker 5: So yeah, I was gonna let you know. There's a

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Speaker 5: place in Saint Mary's called Nicoletti's Pizza and they there's

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Speaker 5: a window and they got like a little bench for

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Speaker 5: kids or whatnot to watch a guy spin pizza in

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Speaker 5: the window and stuff that's smart.

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Speaker 2: That's really smart. That's like in Chinatown where you could

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Speaker 2: see him making the dumplings through the window. I love

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Speaker 2: that and I love that and the whole time you're like,

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Speaker 2: h what's in there? But no, it's great. I love

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Speaker 2: being able to see that.

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Speaker 5: Yeah, you spend it and you get to watch and

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Speaker 5: make the pizza and all that, and so it'll be

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Speaker 5: doing all kinds of crazy stuff.

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Speaker 2: Yeah, no, that's good, thank you, sir, Yes, Kyle straight,

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Speaker 2: Aliota writes on Blue Sky, I tried tossing it the

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Speaker 2: other night and had to make more dough. Listen, it's

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Speaker 2: gonna fall, It's gonna fall.

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Speaker 1: Am I going to line one?

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Speaker 2: Hi Elliott the morning?

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Speaker 5: This name?

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Speaker 2: Yeah, Hi, real quick? What can I do for you?

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Speaker 6: I used to work for Dominoes back in the eighties

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Speaker 6: and we we used to toss all the time, and I

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Speaker 6: loved it because kids would press their face up against

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Speaker 6: the glass and we'd entertain the hell out of them.

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Speaker 6: But yeah, like to what the earlier callers said, it

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Speaker 6: because the industry wanted to standardize, like everybody doesn't do

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Speaker 6: it the exact same way that they took it away

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Speaker 6: from us. We couldn't do it anymore, and our customers

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Speaker 6: were upset.

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Speaker 2: Wait, so corporate said, no more tossing it Domino's. I

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Speaker 2: would have never guessed Dominoes ever tossed pizza.

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Speaker 6: Well that was you know, I'm aging myself out a

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Speaker 6: little bit, but it was back in the eighties.

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Speaker 7: Oh that's where I started out.

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Speaker 2: You were at pizza all.

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Speaker 6: Yeah, they had different and they had different franchise or

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Speaker 6: different franchisees had different rules. But then corporate said, we

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Speaker 6: need to make our product really consistent.

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Speaker 4: Yeah.

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Speaker 6: Well so it was a problem consistency.

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Speaker 7: But yeah, it was boring.

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Speaker 6: But we were fast too. We can knock them out.

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Speaker 6: Like to your question, Uh, it was did have a

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Speaker 6: reason for doing it, and it was the fastest way

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Speaker 6: to stretch out the dough rather than doing it on

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Speaker 6: the table.

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Speaker 7: Oh wow, and uh so, yeah it was.

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Speaker 6: It was a lot about the rollers.

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Speaker 2: Think about it. Hey, thank you sir. How did they

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Speaker 2: how did they stretch out the dough? In terms of

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Speaker 2: speed of stretching out the dough? What's the fastest way?

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Speaker 2: Where where do you still get to see the speed?

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Speaker 2: That's that moving dough around is faster than trying to

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Speaker 2: stretch it out and stretch it out where do you

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Speaker 2: see it every day? On display? Every day on display

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Speaker 2: and they even have on the on the counter how

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Speaker 2: long everything is supposed to be. But you see it

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Speaker 2: play out in front of you every single day.

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Speaker 8: I'm not going to a place every day, no, but

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Speaker 8: if you walk by it every day and every time

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Speaker 8: you walk by it, you see spinning dough where it's

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Speaker 8: fast and it makes it movable and maliable and you

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Speaker 8: can get the perfect design.

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Speaker 4: I got it, say it, Anti Bingo.

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Speaker 2: Thank you baby, thank you Annie ANNs. They're jump rope

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Speaker 2: in that right exactly, and it's laid out on the tea.

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Speaker 3: And when you said like the measuring thing, I was like,

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Speaker 3: I know, I've seen it.

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Speaker 4: Where is it?

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Speaker 1: Anti ads every day they know what they're doing.

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Speaker 4: I don't feel like you need to go that way

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Speaker 4: that you're walking by an Anti ANNs, you know down

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Speaker 4: the all. Seriously, it seems like you're going out of

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Speaker 4: your way to just smell it.