40 Years of Pizza: With Lee Hunzinger

Send us Fan Mail Lee Hunzinger has spent more than 40 years in the pizza industry, beginning at age 13 in his family’s pizzeria on Long Island and eventually becoming a Caputo Cup winner, member of the World Pizza Champions, and pizza consultant and educator.   In this episode of Culinary 360, Lee joins Chefs Robert and Paul to share the experiences that shaped his approach to pizza and why, even after decades in the industry, he still considers himself a “student of the game.”   The conversation explores everything from pizza styles and Lee’s 2019 Caputo Cup-winning pie to dough fermentation, pre-ferments, hydration, consistency, and the impact ovens and equipment can have on the finished product. Lee also shares how learning from others throughout his career has influenced the way he teaches today and why sharing knowledge remains such an important part of the pizza industry. 👨‍🍳 Our HOSTS Robert Simmelink Director of Culinary Services — Phoenix, Arizona Follow Robert on LinkedIn Ryan Devereaux Corporate Chef — Kent, Washington Follow Ryan on LinkedIn Paul Schutt Corporate Chef — Denver, Colorado Follow Paul on LinkedIn — 🍳 Our COMPANY Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions! Learn more at the Ignite Foodservice Solutions Website — 👨‍🍳 DISCLOSURE:  Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.