Anthony Triolo, second-generation owner of Triano's Pizza in Chicago's Garfield Ridge, joins The Hot Slice to talk community, consistency and what really makes Chicago thin crust great. In this episode, we cover:
How Triano's organized a dine-and-donate just two days after a fire closed neighboring Obbie's Pizza, raising more than $3,000 for displaced employees
Why Anthony sees neighboring pizzerias as community, not competition, and how that mindset inspired other local shops to follow suit
The neighborhood events Triano's shows up for year-round, from summer festivals to little league concession stands
What's kept Triano's going strong for 42 years: scratch-made everything, monthly team meetings and a management-first culture
The dough secrets behind Chicago thin crust, including a low-hydration formula, high oil content and 48-hour fermentation baked on straight metal stones
How Triano's cross-utilizes its house-made Italian beef across sandwiches, beef rolls, beef bowls and specialty pizzas
Tune in to the full episode of The Hot Slice Podcast to hear it all!
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