Meet Rob Papandrea a self-taught pizzaiolo who turned Friday night pizza nights into a community and taught thousands to make great pies at home. Below is a quick interview that digs into tools, toppings, trial-and-error, and the personal story that fuels this home-pizza movement.
- You call yourself a self-taught pizzaiolo , what was the biggest kitchen disaster that made you level up your game?
I kept upgrading my pizza steels because I would stretch each pizza to the max and sometimes they would fall off the back, sides and even front of the steel. Now I have the maximum size 16 inch steel that fits in my oven.
- You’ve built a community around Friday night pizza nights. Be honest how many weeks in a row have you really kept the streak alive?
I think it’s safe to say 4-5 weeks every Friday pizza night. Now pizza has become a daily food left on the counter.
- Everyone online argues NY-style vs. New Haven-style. Since you make both, which one secretly wins in your kitchen at 11PM?
Hands down me favorite is NY style. I’ve had it all and for me it’s the NY style that wins me over.
- Hot honey, pickles, and even lemon toppings are 2025’s pizza war trends Which of those would you throw on a pie without hesitation?
I know some people do not like it, but hot honey is a top pick for me on pizza. I believe it is the perfect topping as pepperoni was for the longest time. If you pair the two (pepperoni, hothoney) I think it’s pizza magic.
- You’re teaching tens of thousands to make pizza at home. What’s the most common mistake newbies make (and how do you fix it FAST)?
I feel a lot of people focus on the recipe rather than the actual skill of pizza making. Think pizza comes with a level skill that must be learned. To overcome this, me being a high school sports coach for 20 years, reps reps reps is the key. Keep making pizza and you will get better at stretching the dough.
- You’ve teamed up with Baking Steel and Caputo Flour. Outside those essentials, what’s your secret non-negotiable tool for making killer pizza?
I think Hugh quality ingredients is key. Pizza is simple dough, sauce, and cheese. If you buy the best quality of all these it really elevates the pizza.
- Which topping do your followers ask you about the most (and are they… wrong)?
I don’t get asked this a lot. But I do get a few requests to make an
anchovie pizza. Personally I do not like anchovies, but some family
members really love it.
- You’re known for showing the basics. If you had to teach one pizza skill in a 60-second TikTok crash course, what would it be?
Hands down it would be dough stretching, I believe this is the key to success.
- Do your family and friends ever complain that you make pizza too often or lucky them, do they complain it’s not enough?
Only complaint I receive is they are putting on to many pounds.
- What’s your favorite “pizza + side” duo on a chill Friday night? (Garlic knots? Salad bar throwback? Beer?)
garlic knots have forever been a sideorder on our family pizza nights.
11.When you film tutorials, how many pies fail before we see the one that ends up in the reel?
I can not lie there have been pies that did not make social.
The launch can sometimes go wrong when I try to maximize the size of the Steel.
12.Which trending crust of 2025 (Grandma, Detroit, Roman, Tavern) are you experimenting with next?
I want to experiment with Roman but having trouble finding the right size pan for my oven.
13.If you could only use three toppings for the rest of your life — what’s staying in rotation?
Pepperoni sausage hot honey
14.Name one pizzeria in America you’d drop everything to do a collab pizza night with?
Lucali
15.You’re all about home cooking. How dangerous do you think pizza ovens in tiny apartments are — asking for a friend?
Actually the company I represent makes a killer oven the Current Model P. It’s all electric and plugs right into a regular outlet. Can make NY style and also Neapolitan as it goes up to 850 relatively quickly. I bake in my house all the time with it.
16.You once posted that you’re still on your “quest to make the best pizza ever.” What’s the one detail you’re obsessed with perfecting right now?
I have not nailed down a flour yet, I have experimented with many and they all have positive attributes. It is very hard to choose one.
17.Do you think AI recipes will ever replace human pizzaiolos… or is pizza too personal to be written by an algorithm?
There are many pizzerias who don’t even stretch the dough by hand anymore. They use machines to do it. I think technology is the way of the world.
18.What’s the wildest or most unexpected DM you’ve gotten from a fan since starting @theloveofpizza?
I plead the 5th
19.If someone’s scrolling at midnight and sees your reel, what’s the one hook line you’d yell to get them to start making dough tomorrow?
It tastes better than it looks give it a try.
20.What’s the legacy you want for @theloveofpizza — just teaching skills, or building a home-pizza movement?
I want to just keep spreading the love and maybe give someone the push to find a new hobby that has helped me personally. I was formerly a high school gym teacher and was forced to retire due to my battle with cancer. I started making pizza at home to keep my mind off my battle and I want to keep this ball rolling for myself and maybe to inspire others!
The story behind these answers is simple: dough, repetition, and community. Rob Papandrea turned a home kitchen into a movement — teaching skills, building friendships, and proving the small joys of pizza-making can be life-changing. Follow @theloveofpizza for tutorials and Friday-night inspo.
