What happens when a Food Network Chopped winner sets his sights on mastering the perfect Roman slice? In this episode, we are joined by the incredibly talented Rob Cervoni, the visionary behind Taglio—Long Island’s premier Roman-style pizzeria.

Rob isn't just a TV champion; he is one of the top Roman-style pizzaiolos in the country. Having trained under the legendary Massimiliano Saieva, Rob brought the authentic "Pizza al Taglio" technique to Mineola, New York, earning him a spot on Pizza Today magazine's prestigious "Rising Stars of Pizza" list.

✅ The Roman Revolution: How Rob introduced Long Island to its first and only authentic Roman-style pizzeria.

✅ The "Chopped" Experience: What it’s really like to compete (and win!) on the Food Network.

✅ Mentorship & Mastery: Rob’s journey training under Massimiliano Saieva and the dedication required to perfect the craft.

✅ Expansion: The success of Taglio in Mineola and the exciting opening of their second location in Massapequa.

A note from the host: Join me as I shake off the "podcast newbie" jitters and sit down with my very first celebrity guest! It’s a conversation filled with inspiration, technical expertise, and, of course, a lot of love for the dough.

• Website: taglioromanpizza.com
• Instagram: @tagliopizza | @robcervoni
• Facebook: Taglio Pizza

• Website: astoryaboutpizza.com
• Socials: @astoryaboutpizza | @storyaboutpizza
• The Books: A Story About Pizza | Pietro’s Pizza (Children's Book)

#pizzaaltaglio #robcervoni #choppedwinner #romanstylepizza #pizzatoday #newyorkpizza #pizzaiolo #foodnetwork #pizzalover #pizzatime #pizzalovers #italianfood #italian

In this episode, we dive into the delicious world of Deep End Pizza in Melbourne, Australia. We are joined by owner and visionary chef Paul Kasten, who runs this one-of-a-kind pizzeria alongside his wife, Melbourne native Kate Paterson.

Paul’s journey is a masterclass in culinary pivot. After relocating to Australia during the lockdown, he launched a concept that challenges the traditional "one-style" pizzeria model. Instead of picking a lane, Paul decided to master them all.

✅ A Global First: Deep End is the first pizzeria in Australia—and potentially the world—to offer six distinct regional styles under one roof.

✅ The Big Three: Paul breaks down the techniques behind their headliners: Chicago Deep Dish, Detroit-Style, and New York Thin Crust.

✅ Quality First: Learn how they utilize high-quality, locally sourced Australian ingredients to honor authentic American pizza traditions.

✅ The Tech: We discuss the unique challenge of managing multiple dough recipes, techniques, and specialized ovens simultaneously.

Whether you’re a fan of the buttery crust of a Chicago pie or the lacy cheese edges of a Detroit square, this episode is a deep dive into the craft, passion, and logistics of running a multi-style pizza powerhouse.

• Website: deepend.pizza
• Instagram: @deependpizza
• Facebook: Deep End Pizza
• TikTok: @deependpizza

• Website: astoryaboutpizza.com
• Instagram: @astoryaboutpizza
• Books: A Story About Pizza | Pietro’s Pizza Children’s Book

#pizza #pizzalover #deependpizza #melbourneeats #chicagodeepdish #detroitstyle #nypizza #culinaryjourney

"Adventure is not complete without pizza 🏔️🍕."

In this episode, I’m sitting down with Joe from Ranger Joe’s Pizza in Kalispell, Montana. Joe has one of the most interesting "second act" stories I’ve ever heard. After a career in law enforcement, he decided to return to the family craft he learned as an 11-year-old kid in the 80s, trading his badge for a pizza peel.

Joe isn't just making pizza; he’s a student of the game. We dig into how he took his Detroit roots and Florida training to the mountains of Montana—winning 2nd place in the Northwest at the International Pizza Expo in Vegas on his very first try. 🏆

We’re getting into the real details:

✅ The Law Enforcement Pivot: Why Joe decided to leave his career early to get back into the "dough room" 30 years later.

✅ The Science of the Slice: Joe explains why he slow-ferments his dough for 4 days and why hand-stretching is the only way to save the "crumb structure" from being destroyed by machines. 🧪

✅ Award-Winning Flavor: The breakdown of the Korean Barbecue Pork Belly Pizza that shocked the Vegas judges.

✅ The "Honey Bear" Legend: How Joe’s son helped create their #1 bestseller featuring a white sauce base and a heavy drizzle of Mike’s Hot Honey. 🍯🐻

✅ The "Slept On" Sicilian: Why their thick, crunchy-edged Sicilian with garlic-infused crust is Joe's personal go-to.

Whether you're curious about the grit it takes to be a hands-on operator or you just want to hear how a tool-and-die salesman’s handshake deal in 1982 led to a Montana pizza empire, this conversation is for you.

Find Ranger Joe’s Pizza:

🌐 Web: rangerjoespizza.com

📸 Social: @rangerjoespizza

Join the Pizza Story family:

📖 Get the Book: astoryaboutpizza.com

🎧 50+ Episodes on YouTube: @AStoryAboutPizza

#pizzastorypodcast #rangerjoes #montanapizza #detroitstyle #pizzamasterclass #smallbusiness #heritage #mikeshothoney