Today, we are crossing the pond to chat with the incredible George Lambrou, co-founder of Pizza Inferno based out in the UK 🇬🇧.

If you’ve ever wondered what happens when a self-proclaimed non-pizza fan gets absolutely infected by the pizza-making bug, this episode is for you 🍕. 

George takes us on his journey from being a deputy head teacher (the UK equivalent of a vice principal) to launching a roaring mobile pizza business with his brother, Tony. 

From obsessing over fermentation science to traveling straight to the heart of Naples to get schooled by the masters, George’s story is a masterclass in turning a lockdown hobby into a burning passion.

We talk about the literal ”inferno” temperatures required to make a true Neapolitan slice, the hilarious (and messy) reality of early-stage pizza fails, what it's really like running a business with family, and how they are changing the mainstream pizza narrative across the UK.

Grab a slice, hit that subscribe button, and let’s dive into today’s story ✨!

🎙 Episode Highlights

✅ 00:31 George shares his background growing up in London in a food-loving Greek Cypriot family, his career in education, and the sudden shift in 2023 when he and his brother went all-in on pizza.

✅ 03:19 George breaks down his deep dive into the history of pizza, AVPN standards, hydration percentages, and the magic of pre-ferments like poolish and biga.

✅ 07:40 George gets vulnerable about his early-stage catastrophes: tearing dough, over-proofing disasters, and creating a few ”Frankenstein monsters” along the way.

✅ 11:22 What’s in a Name? The Concept Behind ”Inferno”: Why temperature is everything. George explains the science of cooking at 450°C (842°F) plus, flash-cooking toppings, and getting that perfect leopard-spotted crust.

✅ 16:03 A tour of the Pizza Inferno menu, including how they balance respect for Neapolitan traditions with fun flavor profiles like Southern fried chicken and Cypriot tahini drizzles.

✅ 19:01 George shares his favorite part of the job—chasing that ”wow” moment from guests—and discusses the expanding UK pizza scene and their mission to upskill home cooks with their new studio kitchen and magazine.

✅ 24:09 How to connect with the guys for events, check out their content, and grab a copy of their summer magazine.

🔗 Follow Pizza Inferno on Instagram: @pizzainferno.uk

📚 Bookings & Magazine: Head to their website to check out the Pizza Inferno Magazine summer edition or secure a mobile booking for your private events (they are already booking into 2027!).

🍕🇮🇹 About the Podcast

This is where we dive deep into the world's greatest pizzerias and sit down with the passionate makers, dough geeks, and backyard hobbyists who turned their obsession into a lifestyle. From secret family recipes to the wild journeys of building a pizza empire, we share the authentic, messy, and delicious stories behind every perfect slice.

🎧 Don't forget to like, subscribe, and hit the notification bell so you never miss an episode with the world's most passionate pizza makers ♥️!

Website: https://www.astoryaboutpizza.com/ 

Substack: https://substack.com/@astoryaboutpizza 

Instagram: https://www.instagram.com/astoryaboutpizza/ 

TikTok: https://www.tiktok.com/@storyaboutpizza 

YouTube: https://www.youtube.com/@AStoryAboutPizza 

A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 

Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ 

Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0

Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ 

#pizza #pizzainferno #ukpizza