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01:03
Southbound Pizzeria, Helena, AR
Blues Musician John Mohead runs a rockin’ pizza joint in Helena, Arkansas.
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02:00
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The Chef’s Corner: Chris Decker of Metro Pizza, Las Vegas
Chris Decker visits the Chef’s Corner to tell us what it takes to shine in Las Vegas among all the pretty lights. He’ll speak about marketing to locals and tourists, recipe creation and why his boss could beat the Karate Kid!
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The Chef’s Corner: Mario Rizzotti
Test Chef Brian Hernandez was able to trap Chef Mario Rizzotti in the Chef’s Corner to talk about culinary judging on national TV, traditional Italian food and his best memories of pizza.
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The Chef’s Corner: Mick Mahan
PMQ Test Chef Brian Hernandez sits down with Mick Mahan, owner and operator of Parma Pizzeria Napoletana in Thousand Oaks, CA.
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The Chef’s Corner: Scott Wiener Video Interview
Scott Wiener of Scott’s Pizza Tours in New York sits down to tell PMQ Test Chef Brian Hernandez about how his love for pizza began, and his journey to being one of the most knowledgeable people in the pizza world that has never worked in pizza!
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The Chef’s Corner: Will Grant, That’s a Some Pizza
Will Grant of That’s a Some Pizza sits down in the Chef’s corner to talk sourdough crust, winning at pizza competitions, and proper beard maintenance.
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03:03
The DC Jumbo Slice
Heather Cray reports on the DC Jumbo Slice Style in Washington, D.C.
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50:10
The Fight for Local Pizza
PMQ Publisher, Steve Green, and Founder and CEO of Slice, Ilir Sela, discuss the pizza industry and how independent pizzerias can compete with the help of technology.
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The Pizza Kitchen: Caputo Fiore Glut
Looking for a gluten-free pizza solution for your home or restaurant? World Champion pizzaiolo Michele D’Amelio and Brian Hernandez demonstrate Caputo’s Fiore Glut, and how to use it from start to finished product.