Interviews

Few pizzaiolos have had a run quite like Mirko D'Agata.

The owner and head pizzaiolo of Cerrone's Brick Oven Pizzeria has spent decades studying pizza-making traditions, competing at the highest levels and continually pushing himself to improve.

A seven-time Pizza Expo competitor, Santos has spent years refining his craft while helping introduce Detroit-style pizza to Southern California diners.

We spoke to Serpico about the comp; his food truck that seamlessly shifts between pizza, sandwiches and bread; and catering events designed around specific dough styles.

In a recent conversation with LloydPans, Stephanie Swane shared insights into emerging dough trends, menu development and what she evaluates as a competition judge at International Pizza Expo.

In a recent conversation with LloydPans, Swane reflected on the growth of Women’s Pizza Month, the evolution of industry visibility and why recognizing women shouldn’t stop on March 31.

At LloydPans, we spend a lot of time talking about innovation, craftsmanship and what’s next in pizza. Sometimes, that future looks like a 15 year old with serious confidence and a pizza topped with mango.

We caught up with Josh to hear about his experience at the festival, his approach to high-volume, quick-paced pizza and how LloydPans played a role.

Few bakers have inspired the artisan bread movement quite like Maurizio Leo, founder of The Perfect Loaf. We caught up with Maurizio to talk about his bread-baking journey, the role of our high-performing pans and what continues to drive his love of the craft.

Leo, from Cerrone’s Brick Oven Pizzeria’s, shares what it took to prepare for the big stage, why his dough game had to evolve and how he balances culinary creativity with time-honored technique.