First up is an interview with Anthony Mangieri (of Una Pizza Napoletana) on Special Sauce: Anthony Mangieri & Brian Koppelman Redux. This is a classic Anthony interview, and like all his other interviews, I always pick out some interesting little tidbits or inspiration.

For instance; in the interview Anthony mentioned a new pizza on his menu called "Cosacca". It bakes with tomato sauce, salt, basil and olive oil. And out of the oven it is topped with pecorino romano. I've never tried one of these, but it's now on the list.

Next up is an interview with Sergio Porras of Panned (aka, @PannedFresno on Instagram): Build A Local Following & Sell Out Your First (or Next) Pop Up on the What's Good Dough? podcast.

Sergio Porras is nuts. He's making up to 40 panned pizzas in an Ooni oven, by parbaking them first. I admire the tenacity he's thrown at his business.