Japanese Dough Science, Hater Comments & $30 Pizzas

Two of the most respected names in the pizza world sit down with Pizza King for a no-filter conversation. Uncle Rico brings the Florida-style, 26-years-behind-the-counter perspective; Vito brings Michelin training, Roman-style obsession, and a habit of nerding out on dough science. They get into the Japanese gelatinization technique that's quietly winning world competitions, why "competition pizza" and "shop pizza" are two different animals, the death of "the customer is always right," how Ch...