Colone Pizza Consulting

Little pizza man, teach me your ways…

So many of you know the story of my father being a pizza maker, but what some of you might not know is my mother is also a pizza maker. Technically, she’s been doing it longer than I’ve been alive LOL. Everyone in my family and make pizzas, sister, nephew, aunts, uncles, and cousins, we are literally a pizza family

Today I bring you a beautiful meaty Sicilian! Little tiny wedding meatballs, freshly sliced sausage, perfectly spiced pepperoni, yeah…. This is paradise!

My nephew Chase making a pizza at 9 years old, like a pro!

Ok Galbani, I’m going to try your cheese again. Part skim/ Whole milk blend. What’s your go to cheese brand?

When your dough cooler blows up in the middle of the night…

So I tried to upload the Q&A video to Facebook but it seems to be too large of a file and Facebook compresses video pretty bad, so for right now, I created a YouTube channel for these videos. If you guys had any questions, I did my best to answer them all! Enjoy!

 https://youtu.be/3RVfRJwboOc

Q&A July 2021 Answering questions from Facebook from July 2021.

Since I won’t be posting a pizza of the day video today, I figured this would be fun. Anyone out there have pizza tattoos? Or how about food tattoos in general? Share your pictures in the comments below and I’ll share them during the Q&A video!

Happy 4th of July everyone! I won’t have a pizza of the day video today because of how busy I will be, But I will be working on the Q&A video tomorrow night so make sure to get your questions in! Be safe everyone!

Hey everyone, I’ll be doing a Q&A sometime next week, so if you have any questions about pizza, the pizza business, relationship advice, and anything pizza related, leave your questions down below and I’ll do my best to answer them.

276 pizzas today, and we’re still open for another 1.5 hours. Hope everyone had a great Friday night! 

Edit - 298… so close to breaking 300… lol

So with tomorrow being the Friday before the Fourth of July, it’s usually the busiest day of the year for me. I will still do my best to put out a pizza of the day video. Somehow my pepper Stromboli video has almost 10,000 views in a day, you guys rock!

A special post, to the man who made me who I am today. Both parents taught me a lot, but when it came down to work, when it came down to standing behind your product, when it came down to “the business”, I have to thank my dad. He jumped off the boat from Italy in 1969, barely had any money to his name and couldn’t speak English. By 1972 he opened his first pizzeria. By 1977 he had bought a Lamborghini. And from 1972 till his last bar and restaurant in 2016, my dad opened and sold 46 places.

When I was younger, I took advantage of everything he taught me, I just saw it as a living. Now at 33 years old, with the amount of knowledge and experience I have, people are approaching me and paying me for my information and experience. My father passed away in 2018, but every day, when I talk to a customer, when I make pizza, when I’m rolling doughballs, I constantly think of him. I miss you dad and I love you very much, and most of all, thank you.

Thank you for getting NEPA on the pizza map! Keep it up!

ON THIS DAY 9 YEARS AGO, I sat down with my flip phone, a bulky laptop, and an idea that I would share my passion for local pizza with the world. I never really expected anyone to read or engage in what I was writing. I launched nepapizzareview.com it because I truly loved pizza, I believe in the place where I grew up, and I believe that the stories of this area need to be shared - through the lens of local pizza.

I stand here today, 9 years later, humbled and energized with the incredible support this passion project has received. Some of my readers have been with me since the early days of grainy photos and poorly written articles while I developed my style and learned how to run a website. Some didn't get to know my work until I added videos and ramped up social media over the last few years. Whenever you joined this pizza journey, I am grateful and eager to have you along for the ride and to help steer me to the next great or unique pizza spot.

I have met so many of you digitally, and many in person. I'm confident nearly none of that would have happened without NEPA Pizza Review. I get to know you by your pizza preferences and passions, which is really cool, and many of us get to continue the conversations talking about the best ways to make pizza, share fond memories of pizzerias we visited earlier in life, and just share some positive vibes and raise each other and small businesses up.

I want to thank all of the small business owners who have welcomed me into your restaurants and supported my cause. My mission is simple – To Connect People and Pizza. I’m here to shine some light on the little guy – the backbone of our communities - the pizza shop that sponsors the little league team and buys dance recital program advertisements.

The local pizzerias I worked in growing up gave me so much in terms of skills, life lessons, work ethic, and lifelong relationships and the local pizza community continues to provide me with tremendous support which I don’t take lightly. It’s not been an easy year+ for any of you. I wish I could visit each and every one of you, learn about your pizza, your dreams, your ambitions and share that with the world. My goal to do so will take some time, but I’ve been at this for 9 years and I plan on doing it for a whole lot longer.

From the bottom of my heart, thank you. Thank you all for coming on this pizza journey with me, for sharing your passion, for helping me grow and learn new skills, for motivating me to improve, for keeping it positive, and for helping me put NEPA Pizza on the map!

It’s time to grind the cheese! What’s your favorite mix? Here we are doing a blend of part skim and whole milk low moisture mozzarella, as well as a small amount of sharp provolone.

Just pulled our meat out of the freezer. Putting it in the freezer for a couple hours makes it easier to slice on incredibly hot days like today. Slicing it super thin for cheesesteaks, because nobody should waste money on steakums… 

I’ll say it again, remember folks, on very hot days like today, your pizza man is standing in front of multiple 500° plus ovens. Make sure you leave them plenty of cold water and snacks and occasionally take them outside for a cigarette break. If it’s hot for you, it’s hot for them.

Made 220 pizzas today… No screen or pans, no conveyor belts often, traditional New York style hand tossed pizzas right off a wooden pizza peel onto the stone. My arms are tired, my shoulders are killing me, and I wouldn’t wanna be anywhere else right now.

Pickle pizza…. Hey, different strokes for different folks…

S’mores pizza?!? Want to know how I do it? Ask in the comments below!

At 5 years old, Bobby Colone was standing on milk crates making pizza. Now, at 33, he’s still doing it, without the milk crates.

Seafood marinara pizza. Recipe in comment section.