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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!