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Pizza Talk: Leo Spizzirri, Part 2

Written By Peter Reinhart
Tuesday, 02 June 2020 Pizza Talk

We first introduced you to Leo Spizzirri back in 2017 after I saw him in action at the International Pizza Expo, where he was a whirlwind of action. Alternating between three different booths located all across the immense convention center, Leo performed a non stop series of demo’s making pizzas, flat breads, showing the potential of wood-fired ovens for more than just pizza, and dispensing golden nuggets of baking wisdom to the crowds that he continually drew around his performances. If you haven’t read that interview, just use the search engine here on Pizza Quest and check it out. Since that time, Leo’s pizza and culinary school opened and has served and certified numerous professional and home cooks, as well as many industry professional groups.

In this two-part interview Leo takes us on a tour of the North American Pizza Academy, introduces us to his business partner, Chef Anthony Ianonni, who is making food for the daily catering aspect of the business, shows us the variety of ovens he teaches people how to use, showcases various flours, and even demonstrates one his signature pizzas, the famous Chicago Stuffed Pizza. Back in 2017 Leo was known among his friends as “The greatest guy you never knew.”  If you are among the few who never knew him, it’s time to know him now.

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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Peter’s Books

American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

...and other books by Peter Reinhart, available on