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Giuseppe Sacchetti didn't just open another pizza shop.
He spent years obsessing over dough, trained with Gabriele Bonci in Rome, opened during the pandemic, and built a business that now serves fresh pizza, wholesale dough, focaccia, and gourmet frozen pizzas across Montreal.
We talk about:
- Why dough is the most important part of pizza
- What he learned from Bonci
- The science behind frozen pizza
- Why he slices pepperoni to order
- Montreal's unique pizza culture
- His plans to build a pizza brand across Canada
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