Chef Leo Spizzirri

[Chef Leo Spizzirri @askleopizza]

@ineedpizzaclub

[Chef Leo Spizzirri @askleopizza]

Pizza in teglia made “In Giornata” (same day dough) then baked and turned into this glorious Sammy with rovagnati_italia imported cured meats, arugula, fior di latte mozzarella, parmigianoreggiano , and a nice… https://t.co/djdras8nEv

[Chef Leo Spizzirri @askleopizza]

The guy I learned it all from, my teacher and mentor, Graziano Bertuzzo, head master of Scuola Italiana Pizzaioli in Caorle, Venezia, Italy! @ Atlantic City Convention Center https://t.co/96cNklzQQW

[Chef Leo Spizzirri @askleopizza]

Finally made it to Atlantic City! Getting ready for the Northeast Pizza & Pasta Expo!
#atlanticcity #pizzaandpastanortheast #justhereforthepizza @ Atlantic City Convention Center https://t.co/VRdMxjVzjn

[Chef Leo Spizzirri @askleopizza]

After visiting the @sangennaronyc festival and seeing all those Zeppole, I found some inspiration for this...I’ll just leave these right here for ya...I heard the new iPhone is waterproof, just in case you decide to… https://t.co/PHwIM9lFlF

[Chef Leo Spizzirri @askleopizza]

Great day with Chef Brian working on Plant Based Protein Innovations! The @kaykiley Chorizo, Italian Sausage, and Breakfast Patties were incredible!!! #plantbased #notmeat #youdneverknow @ North American Pizza and… https://t.co/wNMsxJeXUK

[Chef Leo Spizzirri @askleopizza]

Great time spending the day with these influencers and bloggers teaching them about pizza! Thanks to our friends at @redstaryeast and lesaffre.northamerica for launching the new #platinumsourdough with us at the… https://t.co/fxXL0bhomo

[Chef Leo Spizzirri @askleopizza]

It was amazing to begin working on a new line of pizza products from my friends at Damascus Bakery in New Jersey! This brand new facility is the only bakery in the United States to incorporate a state of the art… https://t.co/fBdVQLyP2r

[Chef Leo Spizzirri @askleopizza]

Since 1892, Ferrara has been bringing the authentic Italian Pasticceria to New York. This is hands down my favorite Italian bakery in America! ferrarabakery #pasticceria #newyorkeats #littleitalynyc @askleopizza @… https://t.co/RZX0K2UEVK

[Chef Leo Spizzirri @askleopizza]

There’s a feeling you get while walking around the San Gennaro Festival in NYC...BUT, there’s another feeling that you get when you get back to your hotel at the end of the night! #sangennarofeast #mulberrystreet… https://t.co/1NqrS5D3tZ

[Chef Leo Spizzirri @askleopizza]

Came across this little gem today! If you’re near @chelseamarketny , you need to check this out! #chelseamarketnyc #newyorkeats #askleopizza @ Filaga Pizzeria Siciliana https://t.co/xXeFWhuZ4R

[Chef Leo Spizzirri @askleopizza]

It’s all dough, all the time! The Pizza life is the Best life!
#pizza #dough #flour #yeast @ North American Pizza and Culinary Academy https://t.co/TJBoEY0hkf

[Chef Leo Spizzirri @askleopizza]

I can’t wait for the new #iphone 12 to come out! #apple #bialetti @ North American Pizza and Culinary Academy https://t.co/HAO1Q2ex4g

[Chef Leo Spizzirri @askleopizza]

When bread is life and you decide to make a pizza... #bread #pizza #artisan @ International Baking Industry Exposition (IBIE) https://t.co/tKANtQIBkJ

[Chef Leo Spizzirri @askleopizza]

Here’s a sneak peak of my oven tests yesterday. Come by booth 5761 to see my presentation on Canotto Pizza today at 2pm! lesaffre.northamerica lesaffre_france @askleopizza #ibie2019 #lasvegas #lesaffre @… https://t.co/5plaDOG96d

[Chef Leo Spizzirri @askleopizza]

They say a man is judged by the company he keeps...Not bad with these two by your side! Thank you peterreinhart1 for pizzaquesting with me and @cheftramonto for watching it all go down! You guys are the best!… https://t.co/aAvZsbODP0

[Chef Leo Spizzirri @askleopizza]

It was very hard to say goodbye to this beautiful place... I never thought I could get a volcano to pose for a more perfect couple photos...
@askleopizza @ Naples, Italy https://t.co/vGW2qbdO8v

[Chef Leo Spizzirri @askleopizza]

Rockin’ the Grissini in Napoli! #grissini #napoli #breadsticks @ Golfo di Napoli https://t.co/WoYN7fq7xx

[Chef Leo Spizzirri @askleopizza]

Stuzzichini done Neapolitan style! Why don’t more bars or cafes in America partake in this concept?
#amusebouche #neapolitan #cafe @ Bar Napoli https://t.co/ltMyqdW2LX

[Chef Leo Spizzirri @askleopizza]

Today the union of the historic pizzerias in Napoli, “Le Centenarie”, got together to prepare a special luncheon as a group for the first time ever, for a select few industry professionals and guests. The food came… https://t.co/FGz3RvkYhv