Charred: A New Haven Pizza Show

S2 Ep61: Makenzie Returns! Life at The Parlor, Pizza Truck Success & Connecticut Pizza & Brew Fest

Mackenzie from The Parlor in Stratford, CT joins us again after his first appearance back on Episode 8. In this conversation, we catch up on what the last few years have looked like for him. From running The Parlor and keeping up with busy weekends to expanding his pizza truck catering business and taking on a new business venture outside of pizza. We also preview the upcoming Connecticut Pizza & Brew Fest, where Mackenzie will be serving his pizza alongside some of the state’s top pizzerias. It’s a great conversation about growth, hard work, and what it takes to keep building in the Connecticut pizza scene.

S2 Ep60: Inside Frank Pepe’s: Pizza Trucks, Party Rooms & Family Tradition

This week on Charred: A New Haven Pizza Show, Kevin and Frank travel to Frank Pepe Pizzeria in West Hartford to talk with Director of Operations Jen Hart. Jen shares how she got started with Pepe's, what makes the company culture unique, and how the family-focused philosophy continues to shape the business today. We also discuss the West Hartford location's party room, the growing popularity of Pepe's catering services, the mobile pizza truck that's bringing apizza to events around the region, and the highly anticipated opening of the newest Pepe's location in Westport. A behind-the-scenes look at one of Connecticut's most iconic pizza brands and where it's headed next. 🍕🔥

S2 Ep59: Frozen Pizza, Promposals & Potassium Bromate 🍕😳

In Episode 59 of Charred: A New Haven Pizza Show, we cover a little bit of everything happening in the pizza world right now. We talk about the latest updates surrounding Connecticut Pizza & Brew Fest 2026, the frozen pizza people keep demanding we try, and the rise of Connecticut pizza prom-posals. Then Frank explains potassium bromate to Kevin and breaks down why the ingredient has suddenly become one of the biggest debates in pizza and baking circles. A little pizza culture, a little food science, and plenty of confusion along the way. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts Subscribe and Follow HERE [https://linktr.ee/charrednewhaven] Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com [charrednewhaven@gmail.com]

S2 Ep58: Brick Oven Pizza… in Your Home Oven?!

Can you really make brick oven-style pizza at home? In Episode 58 of Charred, Frank shows us how to use fire bricks inside a regular oven to recreate that crispy, charred New Haven-style pizza at home. We break down the full method, what works, and what to watch out for if you try it yourself. Plus, we revisit Frank's viral video that started it all. Reading through some of the best, worst, and funniest comments from the internet. A mix of pizza technique, experimentation, and classic internet chaos. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts Subscribe and Follow HERE [https://linktr.ee/charrednewhaven] Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com [charrednewhaven@gmail.com]

S2 Ep57: Kevin’s Pizza Party Adventure (And What We Learned)

Kevin hosted his biggest home pizza night ever… and it didn’t exactly go according to plan. On this episode of Charred: A New Haven Pizza Show, Frank breaks down Kevin’s pizza party—what worked, what didn’t, and the biggest mistakes you should avoid if you’re cooking for a crowd. Plus:  • A coworker unexpectedly ends up in a Dave Portnoy One Bite Pizza Review  • The celebrity shouting out New Haven pizza at Frank Pepe Pizzeria Napoletana  • Real talk about managing dough, timing, and oven chaos You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts Subscribe and Follow HERE [https://linktr.ee/charrednewhaven] Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com [charrednewhaven@gmail.com]