The Pizza Master

A master pizzaiola, working in rural Mississippi, discusses his craft.

When the director's life falls apart, he moves into a 1985 VW van, gets back to his Neapolitan roots, and discovers arrangiarsi, making something from nothing.

Disturbed that his hometown is typically overlooked on lists of the top pizza cities in the world, George Kalivas sets out on a road-trip exploring Windsor's most well-established pizza places. He's on a mission talking with suppliers, pizza joint owners and pizza enthusiasts about the essential characteristics that define and distinguish a true Windsor pie.

Hailed as the “godfather of Brooklyn pizza,” for forty five years Domenico DeMarco, Italian émigré and father of seven, has been slinging pizzas in his legendary corner shop, Di Fara. Employing five of his children, Dom works tirelessly from morning until night hand crafting each and every pizza himself while his kids take orders and manage the mob of devoted pizza aficionados. The Best Thing I Ever Done is a portrait of DeMarco and his beloved pizzeria, an exploration of his rise to fame and an ode to pizzaioli who take their time to 'make it right.'

A student's increasingly intimate line of questioning causes his interview with a local horror host to take a vulnerable turn.

The secrets of the fast-food delivery chain, which has nearly 1,200 outlets in the UK and supplies in the region of 100 million pizzas every year. This documentary goes inside the kitchens and behind the scenes of this pizza empire to meet staff and see first-hand how the pizzas are prepared and cooked, and there is access to one the business's distribution centres.

While the French are the second biggest consumers of pizza in the world, today premium pizza is everywhere. The dough is thick and soft, the toppings of high quality and the recipes inventive. The prices soar, however: the world champion of pizzas sells his for nearly 20 euros. But are they really worth their price?

In this late 80s training video, you will learn the ways of making Pizza Hut pizza.

So often a documentary will try to capture the supposed real experience of life in New York City, and fail miserably. Usually this is because the filmmaker tries to incorporate larger-than-life characters, and give his audience just one somewhat overwhelming experience of life on this busy little island. In the NY Pizza Confessions, Finbarr Wilbrink, instead focuses his camera on plain everyday people, and the result is genuine New York.

With humor, insight, and compassion, this documentary shares the journey of two Italian brothers who have run a successful restaurant for over 40 years, the sacrifices they’ve made for their children, and what it means to immigrants when they fulfill the American Dream.

It's the most loved food in America. And we want to tell you a story about three pizza places in the town of New Haven, Connecticut that you may or may not have heard of. They're named: Sally's Apizza, Frank Pepe's Pizzeria Napoletana, and Modern Apizza, and they are generally considered to be three of the finest pizza restaurants on the planet.

Luca lives for pizza. In an attempt to create a documentary about the cultural exchange between Neapolitan and Windsor pizza, the Covid-19 pandemic diminishes any hopes of flying to Italy and exploring his cultural background. With an infinite amount of free time, (and a hunger for pizza), Luca and his twin sister, Gemma, aim to save the documentary.

Drama, controversy, and hilarity abound as uniquely talented and passionate pizza makers battle it out as they attempt to go for the gold against their international counterparts. Their quest is followed while exploring the pizza industry. The amazing and highly competitive world of acrobatic pizza-dough tossing is examined as competitors vie for spots on the U.S. Pizza Team and the chance to compete for the gold medal at the World Pizza Championship in Italy where teams perform choreographed dough-tossing routines to music while being scored by a panel of judges.

A documentary short about Baked by Luigi (Midtown Manhattan) and its eccentric owner Luigi Vassallo; his life journey to that point and what making pizza means to him.

A trio of guys try and make up for missed opportunities in childhood by forming a three-player baseball team to compete against standard little league squads.

A loser of a crook and his wife strike it rich when a botched bank job's cover business becomes a spectacular success.

The federal agent Joe Dee Foster is currently investigating a serial killer, helped by doctor Animal who is isolated in a maximum security jail.

Popeye runs a pizza restaurant. Wimpy wants to pay him Tuesday for some hamburger pizzas, but Popeye says "No money, no pizzas! Cash on the line!" Wimpy would pay Brutus Tuesday if he gave him money for pizzas, but Popeye yells "No money, no pizzas!" Brutus tells Popeye to fix Wimpy some pizzas. Popeye makes a pizza making machine, and asks Brutus what kind of pizzas he wants. Brutus wants a tamale pizza, but Popeye says he never serves tamale pizzas. Brutus then rolls Popeye into some pizza dough, but Popeye eats some spinach pizza and turns Brutus into a pizza-bread man, then kicks him out. Popeye sees Wimpy eating pizza, and has him pay for it.

A group of friends decide to eat pizza out of bloody biohazard bag, but where did it come from and who does it belong to?!

A senior at an Ivy League college, who depends on scholarships and working on the side, gets accepted into the secret society The Skulls. He hopes it betters chances at Harvard but The Skulls is not what he thought and comes at a price.