The Hot Slice: Recent Episodes

Pizza Today

The Hot Slice brings you inspiring stories, strategies and lessons learned from successful pizzeria professionals and top experts. This podcast is hosted by the team at Pizza Today, the premier network for pizzeria professionals. We’re bringing our award-winning interviewing and 37 years as a trusted pizza restaurant partner to the airwaves with real, in-depth conversations with pizzeria owners, champion pizza makers, industry pros and others to help make your business better.

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Listen to Gerardo Moceri Jr., co-owner of Gerardo’s Pizzeria in Sedona, Arizona, on The Hot Slice Podcast with Pizza Today.

What does it look like when the second generation of a pizzeria learns about the Slow Food movement and brings sustainable practices back to the family business? In the case of Gerardo Moceri Jr., it means stone-milled flour made from ancient grains, house-made mozzarella and a Snail of Approval.

In this episode of The Hot Slice podcast, we sit down with Gerardo Jr., who earned a degree in sustainability from Arizona State University and studied at Italy’s University of Gastronomic Sciences. He’s used the experience to improve the product and customer experience at the family-owned wood-fired pizzeria by deepening the commitment to regenerative agriculture and turning the restaurant into a working teaching kitchen for culinary interns.

Here's what Gerardo Jr. discusses:

The Snail of Approval: What the Slow Food movement’s recognition means for a pizzeria and how it shapes everyday sourcing decisions.
Flour first: Why he blends a stone-milled desert heritage wheat with a regeneratively farmed flour and what it does for dough hydration and flavor.
Making mozzarella in-house: The labor, the craft and why it creates more menu flexibility than buying it ready-made.
Sustainability in practice: Composting programs, recycled packaging and how to build greener operations incrementally without tanking your margins.
Working with local farmers: Balancing menu consistency with seasonal availability, and why flexibility is the key to avoiding food waste.
The teaching kitchen: How paid culinary internships pass down skills and fight kitchen burnout.
Second-generation ownership: Bringing new ideas to a family business and why his parents’ openness made all the difference.
The long game: His vision of a morning-to-night destination serving pastries, focaccia sandwiches and wood-fired pizza in the heart of West Sedona.

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In this episode of The Hot Slice Podcast, Michael Androw, owner of E&D Pizza Company, in Avon, Connecticut, gets honest about what it actually takes to open and survive in this industry. He shares the hard lessons that recipes and passion can't teach you, from the financial traps that can cost you your home to the relationships that can save your doors from closing. If you own a pizzeria or dream of opening one, this conversation delivers the "down and dirty" reality most people learn the hard way.

Here's what Michael covers:

Relationships before you need them. Why building genuine, non-transactional ties with your building and health inspectors matters, and how those ties let him reopen the morning after disaster.
Surviving disaster. The Thanksgiving a car crashed through his building, and what it takes to manage contractors, insurers and inspectors when everything falls apart.
The brutal math of slow days. A Tuesday in February with $75 in total sales, and how to hold your nerve on labor, utilities and staff morale when the register goes quiet.
Outsource the numbers. Why accounting and payroll should go to professionals, because you can't afford to get tax codes wrong on zero sleep.
Learning to let go. How over-managing slows your team and hurts your labor metrics, and why delegation is the hardest skill for a perfectionist owner.
Consistency and creativity. Following recipes to a T for customers who expect the same pizza every time, while giving staff room to build fun weekly slice specials.
Lease and loan landmines. The commercial lease clauses and loan terms that carry personal liability, and how to tell good money from bad.
The emotional cost. Seven days a week for two straight years, and the private toll of ownership no one warns you about.

Michael brings this same candor to his workshop at Pizza Expo Columbus: W01, You Want to Open a Pizza Restaurant? on Sunday, October 11, from 8 a.m. to noon ($250).

Workshop Description: Dreaming of opening your own pizzeria from scratch? Michael Androw has been there, done that, and lived to tell the tale. This workshop is your crash course in everything from site selection and lease negotiations to zoning laws and start-up marketing. But it’s not just about the nuts and bolts — it’s about the blood, sweat, and tears (and maybe a few sleepless nights) that come with building your dream. Michael’s insights could be the difference between success and heartbreak. If you’re ready to take the plunge, this session is a must.

Register now for Pizza Expo Columbus .

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Twelve years ago, two guys in a baby blue 1967 Chevy truck were blasting 90s hip-hop at a D.C. farmers market and slinging wood-fired pizza to anyone who'd listen. Today, that operation is closing in on 10 locations and building a national franchise.

In this episode, we sit down with Chris Brady, co-founder and president of Timber Pizza Co. Chris and his partner Andrew Dana traded tech sales careers for a pizza oven in 2014, opened their first brick-and-mortar in D.C.'s Petworth neighborhood in 2016 and have since expanded across the Mid-Atlantic and Southeast. Now he's focused on franchising the right way: slow, intentional and rooted in the same community-first values that started it all.

Here's what Chris gets into:

· The origin story: Why he and Andrew walked away from tech sales, and how a Charlottesville pizza truck sparked the whole thing

· Timber's pizza style: Marrying New York-style crunch and hold with Neapolitan wood-fired chew, plus why provolone earns a spot in the cheese blend

· The 85/15 model: Keeping 85% of every Timber consistent while leaving 15% for local flair like regional craft beer and neighborhood decor

· The dough non-negotiable: Scratch-made recipe with a strict 48-hour proof at every single location, no exceptions

· Vetting franchise partners: Why integrity, a real operational plan and the right market matter more than the check that clears

· Building employee culture: Tip pooling across the house, wages above the tipped minimum and a "we've got your back" approach that's driven five to six year average tenure

· Advice for growing operators: Pay the pros, delegate your weaknesses early and be honest about where you're not the A player

· The road ahead: Staying committed to the Mid-Atlantic and Southeast, with a goal of five to six new stores in 2026 to reach the 15 to 16 unit range

Show Notes:

Timber Pizza Co.

Pizza Expo Columbus

July 2026 issue of Pizza Today magazine

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Like many family-owned businesses, Jasons NY Pizza had a moment of reflection during the COVID pandemic. If they wanted to continue to grow and expand, the leadership team would have to create more management positions and solidify a processes for employee pay structures and raises.

Chief Experience Officer Zachary Black joins The Hot Slice podcast to share how these changes have allowed Jasons to double the number of stores it operates in Maine and permitted the owners time to work on the business – not just in the business. The pizzeria now adheres to a pay schedule, and workers know when they can expect raises – and how much. Such new systems have reduced turnover and freed up time to work on a new employee-training program.

SHOW NOTES

Jasons NY Pizza: jasonsnypizza.com

Employee Experience Edition of Pizza Today magazine

Pizza Expo Columbus

July 2026 issue of Pizza Today magazine

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What does it take to go from a 120-pound weight loss journey to landing on the 50 Top Pizza list in your very first year of business? In this episode of The Hot Slice, hosts Kate Lavin and Denise Greer sit down with Arpan Patel, the owner behind Lucky Dough Pizza in Pensacola, Florida, for a conversation packed with hard-won lessons every operator can use.

Arpan's story starts with a personal transformation. After losing 120 pounds, he discovered that clean eating wasn't about cutting out the food you love. It was about obsessing over ingredients. That obsession became the heartbeat of his pizzeria, where pizza and a health-conscious lifestyle live side by side!

Here's what we dig into:

The origin story that took Arpan from home cook to award-winning pizzaiolo
Sourdough and natural leavening mastery — why he ditched commercial yeast after spotting a synthetic emulsifier on the label, and how he never makes the same dough recipe twice
Time and temperature as the make-or-break variables, especially when you're baking in Florida's humidity with no climate-controlled dough room
Landing on the 50 Top Pizza list in year one (and why he first thought the email was a scam!)
Surviving a demand surge after local press hit, including how he limited online orders, capped takeout, and made tough calls to protect the guest experience
His alfresco, wood-fired setup — running two wood-fire ovens and learning to love the craft over convenience
A relentless focus on premium ingredients: grass-fed buffalo mozzarella with A2 protein, organic olive oil shipped straight from Puglia, and Mountain Valley spring water in every batch of dough
Pricing for quality — from a $15 marinara to a $32 prosciutto di Parma, and why his customers say it's worth the price and worth the wait
What's next as he works toward an indoor location and keeps perfecting his wood-fired craft

Dough management, clean sourcing, and building a pizzeria that stands out in your market — Arpan's small-steps approach is a masterclass in patience, experimentation and staying true to your product.

Tune in now and get inspired! 🍕

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How do you win a world pizza championship with a pie you'd never fully made before? On this episode of The Hot Slice, presented by Pizza Today, we sit down with Carmela Williams of Antonio's Italian Ristorante in Elkhart, Indiana, fresh off her world champion title in the Americana division at the Caputo Cup in Naples, Italy.

It was Carmela's first time competing internationally, and almost nothing went according to plan. Airport officials confiscated her ingredients. Her hotel had no prep space or refrigeration. The competition ovens swung wildly from 320 to nearly 600 degrees. So, she improvised, blending mozzarella with scamorza she'd never worked with and leaning on instincts sharpened by her restaurant's 70-year-old Blodgett ovens.

Here's what you'll take away:

How she built a winning pizza on the fly under real pressure
Dough and cheese decisions that held up when conditions didn't
Why her family legacy (father Paul and sister Gemma are also world champions) shaped her competitive mindset

With 14 years in the industry, Carmela also breaks down the operational philosophy behind Antonio's: open four days a week, no reservations, first-come, first-served. It's a candid look at craft, grit, and running a pizzeria your way.

Show Notes:

Check out a fun look at her competition attempt: https://www.instagram.com/p/DZx3TUiJQ4J/

Follow Antonio’s Italian Ristorante at https://www.antoniositalian.com/ and on Instagram at https://www.instagram.com/antoniositalianelkhart/

Register for Pizza Expo Columbus, bringing every element of the pizza industry together under one roof in the Midwest at the Greater Columbus Convention Center on October 11-12, 2026. Learn. Network. Shop. Eat. And compete. Register now!

Join Pizza Today for a “Future of Pizza Dough” panel discussion July 23rd, 2026 @ 2 PM ET. The webinar features hand-selected, award-winning pizzeria industry leaders, including Tony Gemignani, Laura Meyer and Will Grant. These experts are sitting down to share decades of hard-earned knowledge about the science behind the perfect crust. Register now.

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In this episode of The Hot Slice, we sit down with Mike Dew, the man behind one of the most intriguing pizza concepts in Northern Kentucky. Dew walks us through the realities of a longer-than-expected build-out, the quirks of a historic building and the creative ways he repurposed original wood flooring at Wayfarer Tavern in Dayton, Kentucky.

Beyond a pizzeria menu he likens to a steakhouse, Dew shares how a thoughtfully curated, value-driven wine list turned his spot into an unexpected wine destination. He also partners with neighbor New Riff Distilling to create a single-barrel bourbon program.

For the pizza itself: Dew fuses three regional styles: Midwestern tavern square cuts, East Coast thin crust and the irresistible Detroit-style frico. You'll learn why he skips the curing step and how crowd-favorite pies like the Korean Corn Cheese and the legendary Pickle Power made it onto the menu.

EPISODE NOTES

Wayfarer Tavern: wayfarertavern.com

Pizza Expo Columbus: pizzaexpocolumbus.com

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What happens when a 19-year-old tastes life-changing pizza at a Buffalo Bills game? For Joe Powers, it sparks an obsession that transforms a college freshman into the owner of Jay’s Artisan Pizza by age 22. In this episode of The Hot Slice podcast, Powers shares his remarkable journey into the world of award-winning Neapolitan and Detroit-style pizza.

Powers currently operates one of the most celebrated pizzerias in the country: 50 Top Pizza recently named Jay’s the No. 7 pizzeria in the United States! Listeners will discover how Powers’ thirst for knowledge led to innovative pizzas such as a French Onion soup pie topped with torched gruyere and served with a side of broth – or an Italian melon puree paired with radicchio and fresh mint.

From learning the ropes under the original owner’s guidance to booking a spontaneous two-week trip to a pizza school in Naples, Italy, Powers details the transition from employee to Gen-Z business owner, discussing the realities of managing a staff that is mostly older than him. He emphasizes the importance of leading by example, trusting his instincts and leaning on experienced mentors.

SHOW NOTES:

Jay’s Artisan Pizza: https://www.jaysbuffalo.com/

50 Top Pizza Ranking: https://www.50toppizza.it/referenza/jays-2026/

Pizza Expo Columbus: https://pizzaexpocolumbus.pizzatoday.com/

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On the latest episode of The Hot Slice podcast, we chat with Armando DiMeo, owner of Houston-based Coastline Pizzeria. In addition to 12-inch Neapolitan pies, Coastline specializes in grilled pizza. DiMeo explains that he “wanted to create another style of pizza that would … be the opposite of a Neapolitan pizza.”

He threw some dough on the grill, and the rest is history … almost. DiMeo tells The Hot Slice that it took him five years to perfect the pizza style, which uses high-gluten flour and a 24-hour ferment in oiled and seasoned sheet trays.

Coastline also is innovating when it comes to its rotating seasonal menu. DiMeo shares that anyone at the pizzeria is encouraged to suggest new additions to the craft cocktail, pizza or small plate menu. Not only do staff members get credit on the menu for dreaming up the seasonal dishes, they also earn $1 for each time their item is sold.

“It’s just about making the team happy – and the customers really see that,” DiMeo tells The Hot Slice, adding that a Cacio e Pepe-inspired Neapolitan pizza was one of the staff suggestions that proved popular with guests. The profit-sharing program has another incentive: building friendly competition among employees.

Listen in to this episode to learn more about grilled pizzas, employee-sourced seasonal menu items and more!

Podcast Notes

Coastline Pizzeria: https://www.coastlinepizzeriahtx.com/

Sign up to be notified when registration opens for Pizza Expo Columbus!

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Recorded live at the National Restaurant Show in Chicago, this episode of Pizza Today puts Editor in Chief Denise Greer in conversation with two pizzeria pros shaping how modern pizza operations run.

Juan Robles, corporate chef for Triple Beam Pizza in Los Angeles, California, breaks down the commissary model powering their five-location Roman-style pizza program — covering conveyor oven customization, high-hydration dough at 96%, par-baking strategy, and why three locations is the sweet spot before launching a commissary.

Vitangelo Recchia of Bella Napoli Pizzeria and Restaurant in Port Charlotte, Florida, shares how one master dough drives every style on his menu — New York, Sicilian, Detroit, Grandma, and Roman — and why flour education, digestibility, and sourcing matter more than most operators realize.

Together, they explore pizza dough trends, the resurgence of Roman pizza in the U.S., fermented wheat germ, and where pizzeria innovation is headed next.

Essential listening for foodservice professionals, multi-unit operators, and serious pizza makers.

Follow and subscribe to stay current on the pizza industry conversations that matter.

Show Notes:

Learn more about Triple Beam Pizza.

Follow on Instagram @ triplebeampizza

Learn more about Bella Napoli.

Follow on Instagram @ bellanapolipcfl

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Gabriel Baldinucci, along with Salvatore and Patricia are second-generation owners at Baldinucci Pizza Romana in Austin, Texas, Gabriel’s family has built one of the most talked-about fast premium dining concepts in the country, anchored by Roman-style pizza that Austin foodies and transplants can't stop eating.

In this episode of The Hot Slice Podcast, Gabriel talks about what's driving the Roman-style pizza movement in the U.S., why he believes slices are having a long-overdue comeback, and how Baldinucci Pizza Romana is taking brand loyalty to a new level — literally — with a luxury culinary food tour to Italy.

In this episode, you'll hear about:

Why Roman-style pizza is positioned as the next major pizza trend in America
How Baldinucci Pizza Romana carved out the "fast premium" space between gourmet and casual dining
The culinary tour to Emilia-Romagna and Piedmont — and why Gabriel's customers said yes immediately
How content, brand equity, and customer trust all connect to one bold marketing move
Lessons from launching a family-owned pizza brand in a high-growth market like Austin

If you work in the pizza industry and want to think differently about brand building, customer loyalty, and what your concept could stand for beyond the four walls of your restaurant, this episode is for you.

Subscribe to The Hot Slice Podcast and join the conversation on where pizza is headed next.

Show Notes:

Learn more about Baldinucci Pizza Romana.

Read more on Baldinucci’s Cultural Food Tours in Italy.

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This week, The Hot Slice Podcast continues its Special Pizza Expo Series exploring how pizza stretches beyond the pizzeria.

First up, we chat with Chef Dr. Junnie Lai, MBA, PhD (Natural Medicine), founder of Global Cuisine Consulting. Chef Junnie Lai is an internationally recognized Research & Development Chef and product innovation consultant. With more than two decades of experience leading culinary innovation for global brands and emerging startups, she is celebrated for her ability to bridge authentic international flavors with modern pizza and pasta applications. Chef Lai develops menus with marketing strategy and costing in mind—creating concepts that are not only delicious and trend-forward, but also operationally practical and commercially successful.

At Pizza Expo, Chef Lai shared insights on emerging global flavor trends and demonstrate how regional cuisines can inspire the next generation of pizza innovation.

Next, we spoke with Dawn Zachman with the National Pediatric Cancer Foundation (NPCF), who attended her first Pizza Expo. She explored how the philanthropic pizza community could join forces with the NPCF to raise awareness and funding campaigns for pediatric cancer research.

This is the last episode in our Special Pizza Expo Series. Look for more live interviews in October from Pizza Expo Columbus.

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In this episode taped live during Pizza Expo, we explore the Maryland pizza scene – plus some of its craft brews. First, we sit down with Brett and Bailey Robison of Maryland-based Mosaic Pizza and Silver Branch Brewing Co. to answer a question for the ages: What is the best pizza and beer combo of all time???

We sit down with Will Fagg of Tiny Brick Oven to hear about how his pursuit to become an AirBnB superhost led to a career transition from nursing to pizzeria ownership. Will shares why he built a backyard pizza oven and how that evolved into a brick-and-mortar pizzeria on Federal Hill in Baltimore. Then, he shares the story of his visit from Dave Portnoy, whose video made him a quasi-celebrity. You’ll want to listen up!

Next up, The Robisons discuss running two separate yet complementary businesses. Learn how they manage social media for both industries differently and get their recommendations for how to install draft beer program at your pizzeria location. Plus: Listen to why they chose to operate Mosaic Pizza out of a second-generation restaurant space.

SHOW NOTES:

Tiny Brick Oven: tinybrickoven.com

Mosaic Pizza: mosaic.pizza

Silver Branch Brewing Co.: silverbranchbrewing.com

International Pizza Expo

Pizza Expo Columbus

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On this week’s episode of The Hot Slice podcast, we speak with Mario LaPosta and Dario Paone about what it’s like to introduce your pizzeria’s customers to pizza styles they might not have tasted before.

Mario LaPosta learned the craft of wood-fired Neapolitan pizzas in Italy before bringing the style to Da LaPosta in Newton, Massachusetts. He shares his journey developing a custom flour blend, which includes a nine-year-old sourdough starter.

LaPosta tells The Hot Slice about his experience opening a second restaurant – Mamma Luca in Portsmouth, New Hampshire – about 90 minutes from his original location. This time, he embarked on a journey with Roman-style pan pizza, which he also offers by the slice. He shares the difference in making dough for the two styles as well as what to know before opening a second location.

Next up: We chat with Dario Paone of Volo Craft Pizza in Swampscott, Massachusetts. Paone was raised in a pizzeria family, but when starting this concept, he opted to introduce something new at the time (2017) – Detroit-style pizza. He recalls people asking for the Chicago slice and spreading the word about Volo Craft’s Motor City-inspired pies.

He shares with listeners of The Hot Slice his experiences using online reviews to boost business and how he’s starting to work with third-party delivery apps to generate lunch business. It’s a one-of-a-kind episode with East Coast operators who specialize in pizzas from across the globe. You won’t want to miss it!

Show Notes:

Register today for Pizza Expo Columbus!

Volo Craft Pizza: https://www.volopizzeria.com/

Da LaPosta: https://dalaposta.com/

Mamma Luca: https://mammaluca.com/

Recorded live at the International Pizza Expo!

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When it comes to meeting customers where they are at, this episode of The Hot Slice podcast has it all. And, we’re doing it from the show floor of Pizza Expo 2026 in Las Vegas.

Pizza Expo speaker Dana Hokin of Robert’s Pizza & Dough Co. shares how the pizzeria leverages its location on the ground floor of a large waterfront apartment building in downtown Chicago to cater to the recreational boating community and the building’s tenants through dock delivery and a walk-up take-out window. The pizzeria also uses its location to provide an exemplary experience for dine-in customers, offering patio and waterfront dining with Robert’s signature hospitality.

Next, we hear from owner Joe Morelli and vice president of operations Paul Morgan of Crispelli’s Pizzeria & Bakery to learn about a hybrid concept that blends European-style bakery and fast-paced, gourmet pizzeria. Founded with the intent to offer affordable, high-quality food to the community, Crispelli’s has grown to eight locations with more on the way. Morgan breaks down the logistics of overseeing a massive bakery operation alongside high-volume pizza production. The dialogue covers everything from staff training protocols and kitchen workflows to navigating supply chain demands.

Show Notes:

International Pizza Expo: pizzaexpo.pizzatoday.com

Robert’s Pizza & Dough Co.: robertspizzacompany.com

Crispelli’s Bakery & Pizzeria: crispellis.com

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On this episode of The Hot Slice, we hear from Eric Sublett, co-owner of Firehouse Pizza in Kentucky. After his first pizzeria was damaged by a tornado, Eric and his wife used the opportunity to redefine their mission. They put their ideas into action at the Morgantown location and eventually replicated their vision in Bowling Green. The new menu included boozy shakes – a somewhat controversial choice in a town where serving alcohol was illegal until recently. Today, the couple is opening their third location in Franklin, Kentucky.

Next up on the series recorded during Pizza Expo 2026, we welcome Ahmad Mujtaba, who operates three pizzerias in the San Francisco Bay Area. Fremont, California-based Pizza Hub touts itself as the only certified Halal pizzeria in the region. Mujtaba shares what is involved in becoming Zabiha Halal certified and shares the challenges of sourcing Halal ingredients on the West Coast. Becoming Halal is not just a diet choice, he says, but a way of life.

Show Notes:

Learn more about Pizza Expo!

Firehouse Pizza: firehousepizza.net

Pizza Hub: onepizzahub.com

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This week, The Hot Slice Podcast continues its Special Pizza Expo Series exploring what it takes to succeed with a mobile pizzeria. In the Pizza Today Village studio, Senior Editor Kate Lavin talks with two experienced mobile operators. They break down the daily realities, tough challenges, and big wins of working on the road.

Zephanie’s Pizza (Kahuku, Hawaii)

Zach and Stephanie Draper explain what it really takes to run a mobile pizza business in Hawaii. A mobile operator works out of a pizza oven built into a truck, trailer, or similar vehicle—allowing them to serve fresh pizza at beaches, events, and popular local spots. Zephanie’s takes advantage of a permanently placed mobile pizzeria. The couple is expanding to two locations.

Key Takeaways:

Building a mobile pizza brand in a unique, tourist-heavy market.
Balancing artisan quality with the demands of a mobile setup.
Creating a vibrant and uniquely Hawaiian variation pizza crust.

Learn more @ zephaniespizza on Instagram.

Bella & Penelope’s (Mont Claire, California)

Carlos and Kelly Tello reveal how to build a winning mobile pizza business in California. They specialize in private events, enjoying repeat business and community connections. Carlos handles front operations, while Kelly manages logistics and decorations. They share what sets their brand apart from other food vendors in a busy market.

Key Takeaways:

Navigating the daily logistics of a mobile pizzeria.
Strategies for engaging the local community on the move.

Learn more @ bella_and_penelopes_ on Instagram.

Catch the full episode now for practical advice on running a mobile pizza business. You’ll hear operator tips, success stories, and real-world solutions—direct from Pizza Expo interviews. Listen in to fuel your pizza dreams and learn what works on the road!

Explore more about Pizza Expo.

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This week, we continue to bring you interviews from The Hot Slice Podcast Studio in the Pizza Today Village at Pizza Expo. Senior Editor Kate Lavin had an engaging conversation with Philip De Andrade, founder of San Francisco-based Goat Hill Pizza that recently celebrated its 50th anniversary.

A piqued interest in restaurants initiated De Andrade’s journey into pizza, first in management then ownership.

He shares the origin of the region and naming and history of the longstanding pizzeria. He chronicles how the business grew to three locations and the impact of the COVID-19 pandemic.

Listen as De Andrade shares insights on:

· Community involvement and neighborhood support

· Menu development and specials

· Slice business

· Interest in the frozen market.

Learn more at https://www.goathillpizza.com/ and on Instagram at https://www.instagram.com/goathillpizza/

Explore more about Pizza Expo at pizzaexpo.pizzatoday.com.

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We are just back from Pizza Expo, where the staff of Pizza Today welcomed the industry for the inaugural Pizza Today Village. We recorded episodes of The Hot Slice live on the show floor and will be rolling them out over the next several weeks.

Our first guest? None other than Wylie Dufresne, the keynote speaker at Pizza Expo. Dufresne made a name for himself in New York City’s fine dining scene by letting curiosity take the wheel. Whether it was a deconstructed eggs benedict or smoke salmon bagel with cream cheese, dishes were about more than meets the eye at Michelin-starred eatery wd-50.

Today, Dufresne brings that same curiosity to Stretch Pizza, his New York-based pizzeria that marries old-school nostalgia with best-in-class Caesar salads, mozzarella sticks and meatball sliders. Find out how Dufresne’s devotion to a life of learning informs his journey forward in the pizza world – and how you can take inspiration from the process yourself.

Show Notes:

Stretch Pizza: stretchpizzanyc.com

Pizza Expo: pizzaexpo.pizzatoday.com

Wylie Dufresne’s Recommended Reading

The Joy of Pizza: thejoyofpizzabook.com

The Pursuit of Pizza: tonygemignani.com/books

Pizza Czar: piz.za.com/cookbook

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Happy Pizza Expo Week! We hope you are enjoying the best week in PIZZA happening at the Las Vegas Convention Center. While we are focused on connecting in person, and doing MORE podcast episodes from the show floor, we want to share one of our favorite episodes this year.

Listen to Tony Troiano of J.B. Alberto’s Pizza in Chicago, Illinois, on The Hot Slice Podcast with Pizza Today

When most people think of Chicago pizza, they picture a deep-dish behemoth, a cheesy beast you need a fork and knife to conquer. But locals know the real MVP of the region is Chicago Thin – and it’s finally getting the love it deserves.

We sat down with Tony Troiano of J.B. Alberto’s Pizza, a 60-year-old Chicago institution and recent winner of the Great American Pizza Challenge for Best Traditional Thin Pizza. Troiano has been in the game a long time and had some incredible insights about why this crispy, tavern-style pie is taking over.

While tourists line up for deep-dish, Troiano says locals are gathering for game days and family parties around a box of thin crust. “Ninety-five percent of the people in Chicago … they’re eating a thin-crust pizza,” he says.

In fact, our own 2026 Pizza Industry Trends Report reveals that Chicago Thin is now the third most popular pizza style in the country! “I probably wouldn’t have competed with this particular pizza five years ago,” Troiano says. Now, he’s seeing it embraced on a national and even international level.

A key element to J.B. Alberto’s award-winning pies is the hand-pinched, house-made raw sausage. This might sound scary to some, but Tony insists it’s a game-changer. “The flavor difference is so much better,” he says. Pinching nickel-sized pieces ensures it cooks perfectly during a 12-minute bake, releasing just the right amount of flavor into the pie. And if you’re still worried? “Put it on top,” Tony advises. “That makes people feel better.”

To get the full story, listen to the complete Hot Slice episode with Tony Troiano.

Show Notes:

Download an expanded version of the 2026 Pizza Industry Trends Report!

Visit J.B. Alberto’s website, where a “secret menu” item is available only online!

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In this episode of The Hot Slice Podcast with Pizza Today, we sit down with Odie O'Connor to explore the dynamic challenges of operating two distinct concepts 1,000 miles apart: Boxcar Pizza in Portland, OR, and Odie's Pizza Company in San Diego, CA.

Odie’s holds a special place for the owner as he returns to his hometown to carryout his pizza vision. Odie shares his deep industry experience and data-driven insights on scaling a business. He breaks down the realities of running a highly systemized vegan Detroit-style shop in the Pacific Northwest alongside a bustling sourdough and New York Grandma-style concept in Southern California.

Tune in to hear our engaging conversation covering these powerful commerce-driven solutions:

The strategic differences between launching an independent shop versus partnering with a seasoned hospitality group.
Key operational systems and communication methods required to manage pizzerias remotely.
Navigating rapid staff growth and scaling workforce operations from a team of 8 to a staff of 45.
Best practices for incorporating, marketing, and pricing high-quality vegan and gluten-free options to cast a wider net.
Leveraging professional videography to build a cohesive brand identity and drive social media growth.

It’s our business to help you build yours. Listen to the full episode today to gain actionable intelligence for your own operation, and be sure to subscribe and leave us a review!

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Ever wonder what it really takes to run a booming pizzeria without losing your mind?! Grab a slice and pull up a chair! This week on The Hot Slice with Pizza Today, we’re joined by Nkem and Kerrel Thompson, the visionary couple behind Bird Pizzeria in Charlotte, NC. Nkem and Kerrel have quickly become industry standouts for their commitment to craft, hospitality, and community—transforming Bird Pizzeria from a humble start into one of Charlotte’s most celebrated pizza destinations. Their creative approach and bold flavors have captured the attention of pizza enthusiasts and national media alike, making Bird Pizzeria a must-visit for both locals and travelers. As operators, they embody the passion and resilience it takes to stand out in today’s evolving food landscape, and their story is as inspiring as the pies they serve.

We dive deep into the real, raw side of the pizza business, sharing the good, the bad, and the chaotic.

Here's a taste of what we cover in this episode:

Surviving the nonstop, breakneck speed of the make line
Bringing authentic regional pizza to totally new markets
Balancing crazy lines and speed of service with top-tier quality

Are you ready to level up your pizza game? Hit play and let’s get into it!

Check out Bird Pizzeria at https://www.birdpizzeria.com/ and on Instagram at https://www.instagram.com/birdpizzeria/

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To celebrate the milestone of 300 episodes of The Hot Slice podcast, we’re chatting with a true pioneer of the U.S. pizza industry: Anthony Mangieri of Una Pizza Napoletana.

For nearly 40 years, Mangieri has been obsessively chasing the perfect pizza, but his journey hasn’t been a straight line. In this special anniversary episode, he opens up about his evolution to embrace the transformative power of hospitality. We dive deep into his daily experiments – from tweaking firewood blends to pushing dough hydration to the absolute limit – and why, even after four decades, he feels like he’s still learning every single day.

Tune in to hear how a relentless work ethic and a refusal to compromise on authenticity built one of the world’s most revered pizzerias.

In this episode, we discuss:

The evolution of Una Pizza Napoletana over 30 years.
Why hospitality matters just as much as the food.
Dough hydration and oven management.
The philosophy of staying true to your craft in a saturated market.

Ready to be inspired? Listen up!

Show Notes:

Una Pizza Napoletana

The backstory behind Mangieri’s devotion to gelato, as told to Pizza Today.

Pizza Expo is coming up! Register today!

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Get ready for the world's largest pizza show! In this special insider episode, the Pizza Today team pulls back the curtain on International Pizza Expo 2026 in Las Vegas, March 24–26. Hear directly from Jeremy White, Brand Director of Emerald Food Group, along with editors Denise Greer, Kate Lavin, and creative director Josh Keown as they share exclusive details about what makes this year's expo truly unforgettable.

What You'll Discover:

Record-Breaking Numbers: Why this will be the largest Pizza Expo in history
Beer & Bull 2.0: The revamped networking session with Dan "Malted MC Pizza Man Dan" Collier
Pizza Today Village: A brand-new immersive experience featuring a 1980s-style pizzeria kitchen, secret menu sessions, limited-edition merch, and live podcast recordings
International Pizza Challenge: Inside the new rigorous judging certification process with over 600 competitors across 8 categories
Insider Tips: Download the app early, attend the Newcomers Happy Hour, don't miss the World Pizza Games Block Party, and approach anyone—this community is here to help

Whether you're a first-timer or a Pizza Expo veteran, this episode delivers the insider knowledge you need to maximize your experience at the world's premier pizza industry event.

Ready to register? Visit PizzaExpo.pizzatoday.com to secure your spot and save $50 off onsite pricing before March 21!

Send us Fan Mail

Ever wondered what it takes to juggle a soccer ball while spinning a pizza dough? Or how nerve-wracking it is to toss a dough skin blindfolded while a panel of judges watches your every move?

Welcome to “The Olympics of Pizza!” In this episode of The Hot Slice, we are joined by Justin Wadstein, owner of Sleight of Hand Pizza and champion of the World Pizza Games. He takes us behind the curtain in the competitive world of dough acrobatics, sharing exactly what goes into a winning routine.

Tune in to hear:

The secrets behind the scorecard: What are judges really looking for in dexterity, creativity and difficulty?
Disaster management: Hear the nail-biting story of how a frozen hand almost led to a wedding cake catastrophe!
Dough Spinning 101: Wadstein breaks down the mechanics of the perfect toss for beginners.
2026 Predictions: Who is favored to take home the gold at this year’s World Pizza Games?

Whether you’re a pizza pro looking to add some flair to your kitchen or just love a good underdog story, this episode is packed with energy and insight. Grab a slice and get ready to be amazed. You might just be inspired to start spinning your own faux dough tonight!

Show Notes

Sleight of Hand Pizza: https://www.sleightofhandpizza.com/

World Pizza Games: https://pizzaexpo.pizzatoday.com/giveaway-rules-regulations/world-pizza-games/

Register for Pizza Expo: https://registration.pizzaexpo.com/event/2026

Send us Fan Mail

Ever wondered what it takes to turn a neighborhood pizza joint into a James Beard semifinalist in just one year? You’re about to find out.

Ryan O'Hara, the new owner/chef of Pizza Grace, joins us on The Hot Slice podcast to spill the sauce on his wild journey. O’Hara went from fine dining and ice cream making to pizzeria ownership. We chat about keeping the legendary 25-year-old starter (its name is Frank!) alive while shaking up the menu with natural wines and elevated hospitality.

Ryan gets real about the pushback he faced when rebranding an existing business and why serving “good pizza” just isn’t enough to earn a Michelin Bib Gourmand. Ready for some serious restaurant ownership inspiration? Let’s dig in!

Show Notes:

Pizza Grace: https://www.pizzagrace.com/

Are you a Pizzeria to Watch?

We are looking for standout pizzerias to feature in our 2026 Pizzerias to Watch in our May issue of Pizza Today. If you would like to be considered, complete our questionnaire for inclusion.

https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Countdown to Pizza Expo

As Pizza Expo approaches, we are preparing for the biggest and best Pizza Expo yet. A couple things of note. Competition spots are filling or are on waitlists, signed up now for remaining competition spots.

Register now for Pizza Expo 2026.

Send us Fan Mail

This week, we chat with champion pizza maker and industry leader Lars Smith. Lars co-owns State of Mind Pub and State of Mind Slice House in Palo Alto, California.

Fresh off his recent trip to Italy, Lars competed at the Sigep World in Rimini. His finishes include 2nd place in Pizza in Teglia, 11th place in Pizza alla Pala and 25th place in Pizza Classica. He highlighted his winning pizza, a seasonal winter squash and mushroom pizza with blue cheese, hazelnut, and lemon zest.

Lars emphasized the importance of using high-quality ingredients and maintaining consistency. He also shared his approach to branding, focusing on seasonal offers and a strong brand identity.

Leveraging his expertise, Lars lets us in on his upcoming sessions at Pizza Expo on limited time offers and building a strong brand identity, aiming to help operators improve their business strategies and customer engagement.

Follow Lars on Instagram at https://www.instagram.com/lboogiesmith/

Learn more about State of Mind at https://www.stateofmindslicehouse.com/ and on Instagram at https://www.instagram.com/stateofmindslicehouse/ .

Show Notes:

Are you a Pizzeria to Watch?

We are looking for standout pizzerias to feature in our 2026 Pizzerias to Watch in our May issue of Pizza Today. If you would like to be considered, complete our questionnaire for inclusion.

https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Countdown to Pizza Expo

As Pizza Expo approaches, we are preparing for the biggest and best Pizza Expo yet. A couple things of note. Competition spots are filling or are on waitlists, signed up now for remaining competition spots.

Register now for Pizza Expo 2026.

Send us Fan Mail

On this week’s episode, we’re chatting with Marvin Kinney, the owner of R Town Pizza, who set out to bring Detroit-style pies to Reno in 2022. Kinney isn’t just thoughtful about making pizzas, he’s hoping to reform restaurant culture into a place of growth and mutual respect.

We ask Kinney how he keeps food waste under 1% and why he believes in collaboration over competition. From growing up in a pizzeria with parents who were both chefs to creating a family-friendly community hub, Kinney’s journey is packed with actionable insights for every operator.

Show Notes:

R Town Pizza

https://www.rtownpizza.com/

Are you a Pizzeria to Watch?

We are looking for standout pizzerias to feature in our 2026 Pizzerias to Watch in our May issue of Pizza Today. If you would like to be considered, complete our questionnaire for inclusion.

https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Webinar: 2026 Pizza Industry Trends Report: A Deep Dive — January 29th, 2026 @ 2 PM ET

oin Pizza Today editors Denise Greer and Kate Lavin as they slice into the most critical findings from the 2026 Pizza Industry Trends Report.

Sign up for the Webinar.

Countdown to Pizza Expo

As Pizza Expo approaches, we are preparing for the biggest and best Pizza Expo yet. A couple things of note. Competition spots are filling or are on waitlists, signed up now for remaining competition spots.

Register now for Pizza Expo 2026.

Send us Fan Mail

This week on The Hot Slice Podcast, we chat with Robert Marek. He is Director of Business Development at Cosmo’s Pizza, a growing independent Colorado-based pizza brand with six locations and a commissary. He’s also coming to Pizza Expo in March to share his expertise in our powerful, industry-led education program.

A seasoned restaurant industry professional with a degree in Restaurant Management, Robert has extensive hands-on experience across all aspects of restaurant operations, including site selection, startups, ongoing operations, training, concept development, consulting, procurement, and culinary innovation.

We dive into what has driven growth at Cosmo’s and the role its commissary has played. Robert talks slice business, location selection and logistics.

Fun fact: Robert has been coming to Pizza Expo for 36 years. He gave us a teaser on his Pizza Expo session Building Customer Loyalty Through Community Initiatives taking place Wednesday, March 25: 09:30 AM - 10:30 AM at the Las Vegas Convention Center. Don’t miss his session. He will share how he turned local schools into lifelong partners. From special education celebrations to fundraising dine-outs and creative contests, discover how community engagement can drive sales — like Cosmo’s 22.5% growth in 2022 — and create meaningful connections. Dive into proven strategies to make your pizzeria the heart of your neighborhood.

Show Notes:

Are you a Pizzeria to Watch?

We are looking for standout pizzerias to feature in our 2026 Pizzerias to Watch in our May issue of Pizza Today. If you would like to be considered, complete our questionnaire for inclusion.

https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Countdown to Pizza Expo

As Pizza Expo approaches, we are preparing for the biggest and best Pizza Expo yet. A couple things of note. Competition spots are filling or are on waitlists, signed up now for remaining competition spots.

Register now for Pizza Expo 2026.

Send us Fan Mail

This week, we catch up with Scott Wiener to chat all things pizza. Scott started Scott’s Pizza Tours in New York City 17 years ago. And his pizza enthusiasm has only grown. As Josh says on the podcast, “no one knows probably more about the pizza business than Scott.”

Scott has been a frequent speaker at Pizza Expo and contributor to Pizza Today. He judges the International Pizza Challenge and other global pizza competitions. Featured on numerous TV shows and media outlets, he also authored Viva La Pizza! and holds a Guinness World Record for his pizza box collection.

We dive into what’s happening right now in the New York pizza scene. He shares how the New York slice is elevating its game.

Find out memorable pizzas Scott had last year and what he’s up to this year.

We talk in depth about judging at the International Pizza Challenge. He offers some advice as a longtime judge.

Show Notes:

Are you a Pizzeria to Watch?

We are looking for standout pizzerias to feature in our 2026 Pizzerias to Watch in our May issue of Pizza Today. If you would like to be considered, complete our questionnaire for inclusion.

https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Countdown to Pizza Expo

As Pizza Expo approaches, we are preparing for the biggest and best Pizza Expo yet. A couple things of note. Competition spots are filling or are on waitlists, signed up now for remaining competition spots.

Register now for Pizza Expo 2026.

Send us Fan Mail

When most people think of Chicago pizza, they picture a deep-dish behemoth, a cheesy beast you need a fork and knife to conquer. But locals know the real MVP of the region is Chicago Thin – and it’s finally getting the love it deserves.

We sat down with Tony Troiano of J.B. Alberto’s Pizza, a 60-year-old Chicago institution and recent winner of the Great American Pizza Challenge for Best Traditional Thin Pizza. Troiano has been in the game a long time and had some incredible insights about why this crispy, tavern-style pie is taking over.

While tourists line up for deep-dish, Troiano says locals are gathering for game days and family parties around a box of thin crust. “Ninety-five percent of the people in Chicago ... they’re eating a thin-crust pizza,” he says.

In fact, our own 2026 Pizza Industry Trends Report reveals that Chicago Thin is now the third most popular pizza style in the country! “I probably wouldn’t have competed with this particular pizza five years ago,” Troiano says. Now, he’s seeing it embraced on a national and even international level.

A key element to J.B. Alberto’s award-winning pies is the hand-pinched, house-made raw sausage. This might sound scary to some, but Tony insists it’s a game-changer. “The flavor difference is so much better,” he says. Pinching nickel-sized pieces ensures it cooks perfectly during a 12-minute bake, releasing just the right amount of flavor into the pie. And if you’re still worried? “Put it on top,” Tony advises. “That makes people feel better.”

To get the full story, listen to the complete Hot Slice episode with Tony Troiano.

Show Notes:

Download an expanded version of the 2026 Pizza Industry Trends Report!

Visit J.B. Alberto’s website, where a “secret menu” item is available only online!

Send us Fan Mail

Join us for this special New Year’s Day edition of The Hot Slice Podcast. The new year is full of new opportunities. The Pizza Today team gathers to commemorate the New Year with 2026 thoughts and reflections.

We highlight goals we have to help the pizza community. Denise highlights priorities in her first full year as Editor in Chief. We look at pizza trends and share our forecasts for the upcoming year.

Don’t miss as we share pizza styles that we are personally excited to perfect and styles we hope gain traction around the country.

Happy New Year, pizza fam!

Send us Fan Mail

Listen to George Gilliam, owner of Uncle G’s Pizza in Birmingham, Alabama on The Hot Slice Podcast with Pizza Today

Merry Christmas from all of us at Pizza Today and Pizza Expo. This week on The Hot Slice Podcast with Pizza Today, we are replaying one of the most popular episodes of 2025 with George Gilliam, owner of Uncle G’s Pizza in Birmingham, Alabama. George reached out to us to do a story on how he has doubled and tripled slow days at the restaurant. The conversion was so captivating that we wanted to share it on the podcast.

Gilliam set a strategy into motion to turn his slowest days into high-volume sales days. He focused on increasing sales with daily specials one slow day at a time until he covered the entire week. “This kind of aggressive weekday programming has brought in the traffic and revenue we needed on nights that used to be dead,” he says. “I’ve built out a weekly schedule that gives people a clear reason to visit every single day.”

He approached each day with a new special and/or event and shares which days he started with. Uncle G’s promotes the days through its social accounts, e-mail and in store. It’s designed as weekly programming that Gilliam says people can build into their routines.

The conversation on social media led into a genuine talk on AI and advanced technology and their role in small independent pizzerias.

Read our article with George “Doubling to Tripling a Restaurant’s Slow Day Sales” at https://pizzatoday.com/topics/brand-marketing/doubling-to-tripling-a-restaurants-slow-day-sales/

Learn more about Uncle G’s Pizza at https://unclegspizza.com/ and on Instagram at https://www.instagram.com/unclegspizza/

Send us Fan Mail

From handing out menus before she could even reach the tables to taking the reins as owner of Pino’s Italian Restaurant & Pizzeria in Farmville, Virginia, Marilena Lentini’s journey is inspiring at every turn.

In this episode, we talk about the terrifying yet rewarding transition from employee to boss. Lentini opens up about the importance of maintaining positivity, and how she earned the respect of her staff. We also share the secret sauce for staying relevant at a decades-old community restaurant. Spoiler alert: It involves a lot of love for the locals and a surprising amount of TikTok!

You’ll hear how Lentini uses viral videos to bring in fresh faces without spending a dime on ads. Plus, we discuss the power of lifting up other local businesses instead of competing with them. This episode is packed with actionable advice and infectious energy. Tune in to hear how passion, hard work, and a little bit of social media savvy can take a business to a whole new level

Show Notes:

Pino’s Italian Restaurant & Pizzeria: https://www.pinosfarmville.com/

Pino’s TikTok: https://www.tiktok.com/@www.pinosfarmville.com

Send us Fan Mail

The Hot Slice Podcast is back with one last episode from the Pizza Today booth at Pizza Expo Columbus in October with in-person conversations with pizzeria operators. We’re continuing our Pizza Expo Columbus episodes. You’ll hear riveting stories of entrepreneurship, growth, competition, struggles and ever a lesser-known pizza style.

Let’s end the special sessions with pizza pros who share how they’ve found their niche by either introducing an international pizza style, laser focusing on the brand and getting into the details of a pizzeria’s feel. Hear their stories of finding and sharing their uniqueness.

Nick McDonald and Braden Miller, Black Dog Pizzeria, Dublin, Ohio

We geek out about garlic knots and talk competition. We explored what Columbus-style pizza is. Nick shares how the restaurant has rebounded from a fire and what’s next for the business. Find out what’s behind Black Dog’s outstanding branding and marketing.

Fernando Grecco, OG Papa Fern, Queens, New York

What’s Argentinian pizza? Fernando shares what the style is, its heritage and history. He details how he is putting it on the map in the U.S.

Nick Robson, Ohio Pie Company, Brunswick, Rocky River, Parma, Ohio

Nick walks us through creating the Ohio Pie Co. brand and vibe that has now grown to three locations. He explains how once the comfort sets in with a location; it’s time to explore another location. We talk systems and ops with multiple units.

Thank you for being a part of this special series from the show floor at Pizza Expo Columbus.

Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.

Send us Fan Mail

The Hot Slice Podcast is back at the Pizza Today booth at Pizza Expo Columbus in October with in-person conversations with pizzeria operators. We’re continuing our Pizza Expo Columbus episodes. You’ll hear riveting stories of entrepreneurship, growth, competition, struggles and ever a lesser-known pizza style.

Let’s continue the sessions with pizza pros who are growing in their own unique ways, from purchasing an existing pizzeria, expanding after a decade in the business or charting a new course and concept. Hear how each guest approaches the growth.

Leo Dicesaris, Cerrone’s Brick Oven, Columbus Georgia

Leo has studied pizza extensively to create his international award-winning pizza at Cerrone. As the pizzeria celebrates its 10-year anniversary, Leo shares how the shop os looking for new store growth or expansion. A veteran in the business, he offers advice on mentorship.

Mike Distefano & Michael Distefano, Jr., Salvatore’s Pizza, Johnstown, Pennsylvania

The Distefanos took over Salvatore’s over the summer. The father/sons trio run the business. Mike shares what’s happened since buying the pizzeria. Michael, Jr. details how his competitive spirit helped him compete in the Great American Pizza Challenge.

Aaron Gehrman, Emilio Finatti Pizzeria, Vancouver, BC, Canada

With a strong foothold with multiple units in the Vancouver area, Aaron has his sights on opening a new concept, A Slice Above, in Southern California. He shares the process of opening the U.S. and how the two concepts differ.

Stay tuned for one more episode returning to the show floor at Pizza Expo Columbus.

Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.

Send us a text

Happy Thanksgiving! Today we’re replaying one of our favorite 2025 episodes of The Hot Slice Podcast with Pizza Today. It features an inspiring conversation with Matthew and Hengam Stanfield, the engineering-minded power couple behind Mattenga’s Pizzeria. Fresh off their monumental achievement of being named Pizza Today’s 2025 Pizzeria of the Year, the Stanfields shared the strategic insights and systematic approaches that transformed their struggling single pizzeria into San Antonio’s fastest-growing pizza business.

A Remarkable Month of Recognition

The timing couldn’t have been more perfect for the Stanfields. In the same week they received the prestigious Pizzeria of the Year honor, Mattenga’s also secured their third consecutive “Best of San Antonio” award – a testament to their consistent excellence and community impact.

“It was in the exact same week,” Hengam noted during the podcast. “Pretty awesome.”

This dual recognition represents more than just accolades; it demonstrates how the couple has successfully balanced operational excellence with deep community engagement throughout San Antonio.

The Power of Customer-Centric Marketing

One of the most striking aspects of Mattenga’s success lies in how they leverage recognition and media coverage. Rather than making achievements about themselves, the Stanfields consistently redirect the spotlight to their customers and community.

“We never want to make it about us,” Hengam explained. “It takes a village with the team, but also we are here because we have a lot of great customers that continue to support us. So it’s always making it about gratitude to our customers.”

This approach has contributed to their impressive 15-20% steady sales growth this year, with multiple high-profile moments including a Dave Portnoy visit creating sustained momentum rather than temporary spikes.

Engineering Excellence in Restaurant Operations

The Stanfields’ engineering backgrounds shine through in their systematic approach to restaurant management. Their comprehensive meeting structure includes three distinct sessions:

Texas Hospitality meetings focusing on reviews and above-and-beyond service stories
Engineered meetings diving deep into 20+ key performance metrics
Invest meetings centered on leadership development and team growth

“As restaurant owners, you have many problems, then you can think about the source of your problem,” Hengam shared. “Whatever problem we have is a system problem… instead of pointing to people, a lot of times, I think in our industry, we look at people are the problem.”

Innovative Commissary Operations

The podcast revealed fascinating insights into Mattenga’s commissary implementation across all seven locations. By centralizing prep work and investing in specialized equipment like the “cheese hog” that shreds 48 pounds of cheese in seconds, they’ve achieved remarkable efficiency gains.

Matthew noted they successfully reduced their labor target from 23% to 19% while improving consistency and freeing up front-line staff to focus on hospitality rather than prep work.

Vision for Explosive Growth

Looking toward the future, the Stanfields aren’t thinking small. With plans to potentially reach 21 locations within three years – maintaining their current growth trajectory – they’re actively preparing systems and leadership development for a 400-employee operation.

“What has gotten us here will not get us there,” Hengam reflected, emphasizing their commitment to continuous evolution and improvement.

The couple also teased exciting developments they couldn’t yet share on the podcast, hinting at franchise opportunities and other strategic initiatives

Send us a text

The fun continues this week, as we conduct quick interviews from the Pizza Today booth during the inaugural Pizza Expo Columbus. This episode of The Hot Slice features discussions with three mobile pizzeria operators at various stages of business development – starting with lessons from the first year in business through how to innovate during the 15th season of running a mobile pizza operation.

During this episode, we speak with:

Kaitlyn & Chris Corson, Timbertop Pizza, Waverly, Iowa

Pizza was a hobby for this Iowa teacher and her husband, but with help from the pizza industry, they took the “summer fun” activity to the next level this year. Along the way, they’ve learned about teamwork, dreamed about a “pizza farm” and used AI to help prepare for their second season.

Erica Sprenkel, Ramblin’ Dough Wood-fired Pizza, Evergreen, Colorado

This new mobile pizzeria owner jumped at the opportunity when her favorite operator was selling the business. Since then, she’s worked local festivals, developed a loyal following of customers and dialed in consistency one wood fire at a time.

Maaren Spears, A Wandering Fire, Saint Croix Falls, Wisconsin

This catering-only mobile pizzeria does more than 100 events between early May and mid-October each year – and has to turn down twice as many! Spears works with local farmers to create menus that highlight regional agriculture and reduce food waste. You won’t want to miss hearing about her plans for the future!

Stay tuned next week, as we return to the show floor at Pizza Expo Columbus!

Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.

Send us a text

We had a blast at Pizza Expo Columbus connecting with listeners and bringing them on the podcast. The Pizza Today crew hosted The Hot Slice Podcast from the Pizza Today booth at Pizza Expo Columbus in October with in-person conversations with pizzeria operators. For the next several episodes of the podcast, you’ll hear riveting stories of entrepreneurship, growth, competition, struggles and ever a lesser-known pizza style.

Let’s kick off the sessions with pizza pros who jumped into the competition arena at the Great American Pizza Challenge to put up their pizzas against America’s best. The share their first-hand account of competing on a national stage.

Kelly Potter, Prohibition Pizza, High Springs, Florida

Hear her misadventures of traveling with competition dough and supplies. Find out what she did to still compete.

Sean Dempsey, Dempsey’s Brewery & Pub, Watertown, South Dakota

Sean competed in multiple categories in the Great American Pizza Challenge. Listen as he shares his competition submissions, including s wild dessert pizza.

Lillian and Sarah Covert, Viola’s Pizza Company, Viola, Tennessee

Lillian competed in the Young Pizza Maker of the Year Competition. The mother/daughter team shares the experience and what’s happening at their small-town pizzeria.

Stay tuned for upcoming episodes as we return to the show floor at Pizza Expo Columbus.

Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.

Send us a text

Join hosts Denise Greer and Kate Lavin as they sit down with Jen Strickland and Jeff Mettler from Home Slice Pizza to celebrate an incredible milestone—20 years of serving authentic New York-style pizza in Austin, Texas.

In this episode, Jen shares the origin story of Home Slice, born from her love of New York pizza and frustration with Austin's lack of quality slices. She takes us back to November 2005, when she and her partners opened their doors on South Congress Avenue with recipes perfected in her home kitchen. Jeff discusses how the business has grown from those scrappy early days—when wait times stretched to 2.5 hours—to a beloved Austin institution with multiple locations.

Hear about the restaurant's legendary Carnival of Pizza event, which returns this November 15th after an eight-year hiatus, complete with dough-throwing competitions, the Great Calzoni fortune teller, and even a proclamation declaring it official Home Slice Pizza Day in Travis County.

Jen and Jeff also reflect on what makes Home Slice special: an unwavering commitment to hospitality, staff development, and authentic human connection. They share stories from the trenches, including how they adapted during COVID-19, why they take full-time employees on pizza pilgrimages to New York City, and their philosophy of organic, people-centered growth that led them to Houston in 2022.

Whether you're a pizza operator looking for inspiration or simply a fan of great food and community-focused business, this conversation offers valuable insights into building something that lasts—and tastes delicious.

Featured in this episode:

The birth of Home Slice and Jen's journey from food editor to pizza entrepreneur
How the team learned to make New York-style pizza at scale
The evolution from a struggling single-oven shop to a multi-location operation
Home Slice's approach to hospitality in both dine-in and takeout experiences
Navigating the pandemic while keeping staff and community at the center
The annual New York pizza trips that have become part of company culture
What's next for Home Slice as they look beyond year 20

Tune in to hear how three friends with a passion for authentic pizza built an Austin landmark, one slice at a time.

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October isn’t just National Pizza Month, it’s also National Disability Employment Awareness Month. Brewability is a pizzeria founded by Tiffany Fixter, a former special education teacher. We speak with Fixter and pizzeria marketer and manager Jess Runge about how they are serving up pizza and opportunities in their community of Englewood, Colorado.

Brewability proudly employs 26 adults with intellectual and developmental disabilities, including individuals who are blind, deaf and have other impediments to finding employment. Fixter was motivated to start the business after seeing the shocking lack of job opportunities for adults with disabilities. Nine years later, they have a waitlist of over 900 people who want to work there.

They’ve built a supportive and empowering environment where employees and students can shine. They’ve also developed fantastic training programs with visual aids and clear procedures to ensure consistency and build skills. For example, they use color-coded scoops for portion control and have detailed visual guides for tasks like weighing dough. Brewability has a YouTube channel to share these resources with a wider audience.

Commitment to inclusivity doesn’t stop with their staff. The entire restaurant is designed to be as accessible as possible. They have Braille on the doors and soda machine, a sensory room for those who need a quiet space, a vibrating dance floor to feel the music and a full range of adaptive dining tools like weighted utensils and plate guards.

As they celebrate their ninth anniversary, Fixter is exploring franchising to expand the impact and continuing to advocate for the disabled community.

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Before we jump into last-minute prep for Pizza Expo Columbus, happening this Sunday and Monday, we have HUGE news share!

Jeremy has been appointed as Brand Director of International Pizza Expo, while Denise steps up as the new Editor-in-Chief of Pizza Today magazine. We talk promotions and what they mean for Pizza Today and Pizza Expo.

Onto the show, we are days away from the inaugural Pizza Expo Columbus. Jeremy, Denise, Josh and Kate share all the excitement that you won’t want to miss.

Learn more about Pizza Expo Columbus.

Don’t forget to download the app.

See you in Ohio!

Can’t make it to the show? Follow us on our socials for live updates.

Find out more details on Jeremy and Denise’s new roles.

Send us a text

Tempe-based Spinato’s Pizzeria has embarked on an ownership structure that only 7,000 businesses around country and only one percent of Arizona companies offers, an Employee Ownership Stock Plan (ESOP).

Since opening 51 years ago, Spinato’s has grown to six Phoenix-area locations with more than 420 employees. The pizza company is the Official Pizza of the Phoenix Suns and Phoenix Mercury (NBA and WNBA basketball teams) and the Official Pizza of the Arizona Cardinals (NFL football team). With the ESOP announcement, 150 Spinato’s employees join the six family members as owners.

This week on The Hot Slice, we sit down with Anthony Spinato, President & CEO, to learn all about the new ESOP. We dive into what led the family to create the ESOP and the process to make it a reality. Listen to the goosebump moment when Anthony shared the news with longtime team members.

Read Spinato’s ESOP Announcement.

Learn more about Spinato’s and on Instagram @ spinatospizza.

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When you are looking for an added revenue source, have you ever considered a state fair? This week’s guest, Nick Sanford went all in at the New York State Fair. Nick owns Toss & Fire with three locations and a fleet of food trucks around Syracuse, New York.

This is the third year Toss & Fire has had a presence at the New York State Fair, but this year, Sanford took over a prime location. From fair-exclusive pizza specials, a pre-fair marketing blitz to the logistics of temporarily closing and store and adjusting staffing, you won’t believe how big it paid off. Stick around on the podcast to listen to how many pizzas Toss & Fire sold at the state fair.

Nick is no stranger to high traffic output. With food trucks running at concurrent events and high-volume stores, Nick shares how he and his team are able to execute at a high level.

Toss & Fire was the 2024 Pizza Company of the Year Northeast Region in Pizza Today’s P.IE. Awards. This year, the pizzeria celebrates its 10th anniversary.

Learn more about Toss & Fire at https://www.tossnfirepizza.com/ and on Instagram https://www.instagram.com/tossnfirepizza/.

Show Notes:

Nominations are open for the 3rd annual Pizza Industry Excellence (PIE Awards). We are looking to give awards in seven categories, plus Pizza Company of the Year by Region. Apply today at:https://pizzatoday.com/pie-awards/

National Pizza Month in October is approaching fast. Go to the National Pizza Month Pizzeria Tool Kit: https://pizzatoday.com/nationalpizzamonth/

There is no better way to celebrate National Pizza Month than by attending Pizza Expo Columbus! Register now! https://registration.pizzaexpocolumbus.com/event/2025

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This week on The Hot Slice Podcast, we chat with a visionary young operator who bought her first Papa Murphy’s Take ‘N’ Bake Pizza franchise as while she was still in high school.

Lily worked at a local Papa Murphy’s before jumping at the opportunity to become a franchisee. Though savings and a loan from a family friend, Lily and her family made the purchase. Lily is the majority owner and runs the day-to-day operations.

During her first year, she has remodeled her store, embraced her leadership role with a fresh approach and integrated herself and the restaurant into the community. Her store has achieved double-digit year-over-year growth, including a February week where sales more than doubled compared to the year prior. The brand has recognized that they have a shining star in their ranks. Lily was recently named “Rookie of the Year” by the brand during its Minneapolis conference.

We chat all about how she was able to get into the business so young, as well as managing a team. Don’t miss how martial arts helped her take the lead at her shop in Sioux City. Find out what she’s focused on now and what comes next.

Show Notes:

Nominations are open for the 3rd annual Pizza Industry Excellence (PIE Awards). We are looking to give awards in seven categories, plus Pizza Company of the Year by Region. Apply today at:https://pizzatoday.com/pie-awards/

National Pizza Month in October is approaching fast. Go to the National Pizza Month Pizzeria Tool Kit: https://pizzatoday.com/nationalpizzamonth/

There is no better way to celebrate National Pizza Month than by attending Pizza Expo Columbus! Register now! https://registration.pizzaexpocolumbus.com/event/2025

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Listen to Liane Varipapa Page, owner of Big Green Truck Pizza in Connecticut, on The Hot Slice Podcast with Pizza Today.

Big Green Truck Pizza made history this month by serving more than 4,500 people at the 10th annual Apizza Feast in New Haven. The company’s lead dough maker prepared 750 dough balls ahead of the event, which served 10,000 slices and was recognized by Guinness World Records for the largest pizza party.

Achieving the feat required lots of planning. Big Green Pizza brought six of its trucks, two trailers and 30 staff members and friends to cook pies onsite. If anyone is up to such a challenge, it’s a mobile pizza operator that regularly staffs multiple events simultaneously, has contingency plans in case of a car trouble and rounds out its eye-catching fleet with International Harvesters from the 1940s.

Find out how Liane Varipapa Page went from operations manager to owner of Big Green Pizza Truck and how she is adding to the fleet so she can “say yes” to booking requests for years to come.

Show Notes:

Nominations are open for the 3rd annual Pizza Industry Excellence (PIE Awards). We are looking to give awards in seven categories, plus Pizza Company of the Year by Region. Apply today at: https://pizzatoday.com/pie-awards/

National Pizza Month in October is approaching fast. Go to the National Pizza Month Pizzeria Tool Kit: https://pizzatoday.com/nationalpizzamonth/

There is no better way to celebrate National Pizza Month than by attending Pizza Expo Columbus! Register now! https://registration.pizzaexpocolumbus.com/event/2025

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This week on The Hot Slice Podcast, hosts Joelene and Joel Best shared an extraordinary discovery that has captivated their Hamburg, New York community and pizza lovers everywhere. What started as a routine renovation project at The Now Pizzeria transformed into an archaeological adventure when contractors uncovered a newspaper from 1881 hidden within the building's walls.

The discovery happened during exterior renovations at the historic pizzeria, located right on Main Street in the village of Hamburg. When contractors began removing three layers of siding to prepare for new exterior work, they reached the original vertical plank boards—and that's when history revealed itself.

"He found a newspaper article from 1881 behind the boards, and he showed it to me," Joelene Best explained during the podcast interview. "I was like, that's so cool, you need to get that out for me. And he's like, What are you going to do with that? I'm like, I don't know. I'm like, I want to frame it. I just want to see it."

The newspaper, identified as "Our Fair" with a New York address, was remarkably preserved despite being tucked away for nearly 150 years. According to Hamburg Town Historian Jim Baker, this type of discovery isn't uncommon—newspapers were often used as insulation in mid-1800s construction, helping keep weather out of buildings.

But for the Best family, this find represented something much more significant than just old insulation material. It connected them directly to their building's rich history and sparked an obsession with uncovering more details about the structure they've called home for decades.

Her research revealed fascinating details about the building's past. Before becoming The Now Pizzeria in 1969, the structure housed various businesses throughout its history, with records showing it served as women's clothing stores dating back to at least 1903. The building itself appears to have been constructed around 1881, based on the newspaper discovery.

The Now Pizzeria's story is deeply intertwined with the Best family legacy. Joel Best began working at the restaurant in 1973 while still in high school, eventually purchasing it in 1982 after nine years of dedication. For 41 years, he built the business into a community cornerstone, maintaining original recipes while expanding the menu from just pizza and subs to include wings, tacos, and various fried foods.

The transition to the next generation happened seamlessly when Joelene and her sister took over ownership in May 2023. Both had worked at the pizzeria for 30 years, with Joelene handling bookkeeping, payroll, and ordering long before officially becoming an owner. "It still doesn't feel real, to be honest," she admitted during the podcast.

The restaurant's iconic Orange Crush sign, installed in summer 1970, has become a beloved landmark. Grandfather-claused as the only pole sign on Main Street, it serves as a beacon for locals and a nostalgic touchstone for visitors. "A lot of times when people's kids go away to college, and then they come home, they always say that they don't feel like they're home until they see the Orange Crush sign," Joelene shared.

The recent renovations that led to the newspaper discovery represent more than just cosmetic improvements. The project included new siding, windows, and a permanent awning for their patio, plus energy efficiency upgrades that will help during Hamburg's notoriously harsh winters. The front room is receiving a complete facelift while maintaining the restaurant's vintage charm.

As football season approaches—with the Bills' stadium just five minutes away—The Now Pizzeria prepares for its busiest time of year. Sunday game days bring crowds of hungry fans, and the restaurant's strategic location makes it a natural gathering spot for the community

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What does it take to transform a small pizzeria in Las Vegas' Chinatown into a nationally recognized restaurant? For Erica Bell, General Manager and Pizzaiola at ØØ Pie & Pub (Double Zero), the answer lies in obsessive attention to detail, authentic leadership, and an unwavering commitment to excellence. This week, we chat with Erica on the business.

In just two years of operation, Double Zero has achieved what many restaurants spend decades pursuing: recognition as one of the top 50 pizzerias in the United States. But this success story goes far beyond awards—it's a masterclass in building a restaurant culture that prioritizes quality, creativity, and genuine hospitality.

The pizzeria celebrated the 43rd place ranking on the 50 Top Pizza list by offering $4.30 pizzas—a community giveback that resulted in 400 pizzas sold in four hours. Erica breaks down how they made the promotional event work flawlessly.

Bell's philosophy is deceptively simple: "You really have to have the right people in the right places because that's your foundation. My team is my foundation for the success of the business."

This wasn't achieved overnight. Bell describes a crucial six-month period where significant shifts occurred, followed by three months of watching her team "rise up and feel the love and support from each other." The transformation required Bell to examine her own leadership approach and adapt her teaching methods to match how different team members learn.

Listen to the full episode to learn more about Erica’s approach to leadership and what’s next for Double Zero.

Learn more about Double Zero at https://www.doublezeropie.com/ and on Instagram at https://www.instagram.com/doublezeropiepub/.

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From Engineering to Excellence: Inside Mattenga's Pizzeria's Rise to Pizza Today's 2025 Pizzeria of the Year

The latest episode of The Hot Slice Podcast with Pizza Today featured an inspiring conversation with Matthew and Hengam Stanfield, the engineering-minded power couple behind Mattenga's Pizzeria. Fresh off their monumental achievement of being named Pizza Today's 2025 Pizzeria of the Year, the Stanfields shared the strategic insights and systematic approaches that transformed their struggling single pizzeria into San Antonio's fastest-growing pizza business.

A Remarkable Month of Recognition

The timing couldn't have been more perfect for the Stanfields. In the same week they received the prestigious Pizzeria of the Year honor, Mattenga's also secured their third consecutive "Best of San Antonio" award – a testament to their consistent excellence and community impact. "It was in the exact same week," Hengam noted during the podcast. "Pretty awesome." This dual recognition represents more than just accolades; it demonstrates how the couple has successfully balanced operational excellence with deep community engagement throughout San Antonio.

The Power of Customer-Centric Marketing

One of the most striking aspects of Mattenga's success lies in how they leverage recognition and media coverage. Rather than making achievements about themselves, the Stanfields consistently redirect the spotlight to their customers and community. "We never want to make it about us," Hengam explained. "It takes a village with the team, but also we are here because we have a lot of great customers that continue to support us. So it's always making it about gratitude to our customers." This approach has contributed to their impressive 15-20% steady sales growth this year, with multiple high-profile moments including a Dave Portnoy visit creating sustained momentum rather than temporary spikes.

Engineering Excellence in Restaurant Operations

The Stanfields' engineering backgrounds shine through in their systematic approach to restaurant management. Their comprehensive meeting structure includes three distinct sessions:

Texas Hospitality meetings focusing on reviews and above-and-beyond service stories
Engineered meetings diving deep into 20+ key performance metrics
Invest meetings centered on leadership development and team growth

"As restaurant owners, you have many problems, then you can think about the source of your problem," Hengam shared. "Whatever problem we have is a system problem... instead of pointing to people, a lot of times, I think in our industry, we look at people are the problem."

Innovative Commissary Operations

The podcast revealed fascinating insights into Mattenga's commissary implementation across all seven locations. By centralizing prep work and investing in specialized equipment like the "cheese hog" that shreds 48 pounds of cheese in seconds, they've achieved remarkable efficiency gains. Matthew noted they successfully reduced their labor target from 23% to 19% while improving consistency and freeing up front-line staff to focus on hospitality rather than prep work.

Vision for Explosive Growth

Looking toward the future, the Stanfields aren't thinking small. With plans to potentially reach 21 locations within three years – maintaining their current growth trajectory – they're actively preparing systems and leadership development for a 400-employee operation. "What has gotten us here will not get us there," Hengam reflected, emphasizing their commitment to continuous evolution and improvement. The couple also teased exciting developments they couldn't yet share on the podcast, hinting at franchise opportunities and other strategic initiatives

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This week, we’re bringing you a fun episode with the Pizza Today Team giving our “Hot Takes” on pizza. And we didn’t even talk about pineapple on pizza. We dive into pizza styles. Whether toppings go over or under the cheese, chicken’s place, charring on pizza, olives, best cheese on pizza, childhood pizzas and more. 

We’re also inviting you to send us your “Hot Takes”. We’re giving a fresh direction on the old-fashioned letters to the editor. We call it “Hot Take”. Do you have a “Hot Take” on a subject relevant to pizzeria operators and the pizza business? This is a space for you, the pizza professional, to share your passionate and succinct opinion with fellow pizzeria operators.  

Hot Take is designed to allow you to share personal narratives and commentary, challenge industry norms, introduce big ideas or offer a new perspective. It’s an opportunity to focus on hot-button pizzeria topics, from operational concerns, trends, safety and community to workplace culture, technology and everything in between.  

Our “Hot Take” section is a dynamic and interactive way for Pizza Today and our readers to capture the pulse of what’s on the minds of pizzeria operators with urgency and personality. Hot Takes are short writings in an informal style, usually written in first person.   

If you have a Hot Take, we want to hear from you.  

To submit a Hot Take: 

Email Denise at dgreer@pizzatoday.com or Kate at kate.lavin@pizzatoday.com

Format:

Subject: HOT TAKE with Pizza Today – (Topic Discussed) 

Headline (Limit 65 characters) 

Your Hot Take should be between 300-800 words in paragraph format. Be sure your Hot Take is concise, informative and remains on the subject matter.  

Your Name: 

Pizzeria: 

City and State: 

<> 

Email and Phone to verify identity and information. 

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Pizza Expo and Pizza Today have done it again. We’re rolling into Columbus, Ohio, with a power-packed two days of connection with products, services and tech, gathering with pizzeria people, competing in world-class competitions and learning from more than 30 education seminars, demos and workshops. Just over 60 days aways from the Midwest show, we’re dedicating this episode to talking Pizza Expo Columbus. The Pizza Today team also chat about the industry, dough and pizza toppings.

Learn more about Pizza Expo Columbus: https://pizzaexpocolumbus.pizzatoday.com/

Go straight to REGISTION HERE!

Show Notes:

Be sure to make you voice heard in our 2025 Pizzeria Operator Survey.
TAKE THE ALL OPERATOR SURVEY NOW!

National Pizza Month in October is approaching fast. Go to the National Pizza Month Pizzeria Tool Kit: https://pizzatoday.com/nationalpizzamonth/

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This week is a very special episode of The Hot Slice podcast as we announce the premiere of the John Arena episode of The Secret Ingredient, a pizza documentary series that takes an in depth look at the pizzeria industry through the eyes of its world-class pizza makers. Tommy Schneider, owner of Tommy’s Pizzeria in Winnipeg, Manitoba, Canada, took his love for the pizza community to another level. We’ve been working with Tommy to share his passion project.

Coming to PizzaToday.com August 20, 7:15 p.m. (Eastern Time), the World Premiere of The Secret Ingredient: John Arena (https://pizzatoday.com/topics/industry-news/world-premiere-of-pizza-documentary-series-the-secret-ingredient-john-arena/ )

The pizzeria owner turned filmmaker provides an intimate look at John Arena, pizza master and pizza community champion in his new series, The Secret Ingredient. John Arena is co-founder of Metro Pizza in Las Vegas and Truly Pizza in Dana Point, California. He’s a pizza industry icon, mentor and inspiration to many

Join the watch party and stick around after for a post-premiere panel with John Arena, Tommy Schneider and the Pizza Today team.

https://pizzatoday.com/topics/industry-news/world-premiere-of-pizza-documentary-series-the-secret-ingredient-john-arena/

Show Notes:

CALLING ALL PIZZERIA OPERATORS: Please take 5-10 minutes to share what's happening in your pizzeria. Help us shape the conversation around critical industry trends, challenges, and opportunities. Take the survey: https://survey.alchemer.com/s3/8378390/Pizza-Today-s-Pizzeria-Operator-Survey-2025

Register now for Pizza Expo Columbus in October. https://registration.pizzaexpocolumbus.com/event/2025/regProcessStep1:05c72c9c-538b-4a37-91a0-7d9d2bb840ae?RefID=WSRF07&utm_campaign=pizzatoday&utm_content=WSRF07&utm_medium=news&utm_source=website&rp=7f98670f-de89-448c-aab8-467850f964c7

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Darius Aram pulled into Slice Street Pizza in Dripping Springs, Texas, to find that his hop was completely cut off due to unexpected construction. In the face of huge sales dip and little information on the construction project, he decided to handle the obstacle with humor and humility.

Darius’ response to the closure helped mitigate some of the impact of a near shutdown. He had honest and direct conversations with his town officials to work through solutions to speed up the sidewalk project.

Social media has played a pivotal role in Slice Street Pizza ability to reach its customers with lighthearted viral posts in the construction site and at town hall. Darius jokingly says he’s become an internet meme.

Listen as Darius shares the tale of his construction woes and the unforeseen positive outcome from a negative situation.

Check out Slice Street Pizza’s Instagram at https://www.instagram.com/slicestreetpizza/ . Learn more about the pizzeria at https://slicestreetpizza.com/ .

Show Notes:

Calling all Pizzeria Operators: Don’t forget to complete your Annual Pizzeria Industry & Trends Survey at https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/ .

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This week on The Hot Slice Podcast with Pizza Today we have George Gilliam, owner of Uncle G’s Pizza in Birmingham, Alabama. George reached out to us to do a story on how he has doubled and tripled slow days at the restaurant. The conversion was so captivating that we wanted to share it on the podcast.

Gilliam set a strategy into motion to turn his slowest days into high-volume sales days. He focused on increasing sales with daily specials one slow day at a time until he covered the entire week. “This kind of aggressive weekday programming has brought in the traffic and revenue we needed on nights that used to be dead,” he says. “I’ve built out a weekly schedule that gives people a clear reason to visit every single day.”

He approached each day with a new special and/or event and shares which days he started with. Uncle G’s promotes the days through its social accounts, e-mail and in store. It’s designed as weekly programming that Gilliam says people can build into their routines.

The conversation on social media led into a genuine talk on AI and advanced technology and their role in small independent pizzerias.

Read our article with George “Doubling to Tripling a Restaurant’s Slow Day Sales” at https://pizzatoday.com/topics/brand-marketing/doubling-to-tripling-a-restaurants-slow-day-sales/

Learn more about Uncle G’s Pizza at https://unclegspizza.com/ and on Instagram at https://www.instagram.com/unclegspizza/

Show Notes:

Find out who is this year’s Pizzeria of the Year at https://PizzaToday.com.

Be on the lookout in your inbox for our annual Pizzeria Operator Trends & Outlook Survey!

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Listen to Melina Piroso Felix, owner-operator of The Pizza Bandit in Denver on The Hot Slice Podcast with Pizza Today

Melina Piroso Felix had an established career in marketing and branding when the pandemic prompted her to rethink her goals in 2020. Prior to that point, she had graduated from being the night manager at her uncle’s restaurant in Miami’s South Beach district to undertake a successful career in graphic design. But Piroso Felix never left pizza entirely behind. She often made pizza for dinner guests, potlucks and to scratch an itch while designing restaurant menus.

Years into the pandemic experiment that became The Pizza Bandit food truck, Pirosso Felix found a home at a multiple-concept food hall in a bustling, youthful Denver neighborhood. Surrounded by a Thai concept on one side and healthful bowls on the other, The Pizza Bandit is known for its scratch-made sauces and high-quality ingredients.

Since moving into the spot this spring, Piroso Felix has added sandwiches and ice cream floats to the menu, but she emphasizes that her vision is far from complete.

Show Notes:

Melina Piroso Felix is one of Pizza Today magazine’s 2025 Rising Stars. Learn more about her and the other five pizzaiolos selected for this honor in the July issue of Pizza Today.

Registration is now open for Pizza Expo Columbus in October. Competitors: Be sure to register early to reserve your spot in the Great American Pizza Challenge. More details at: https://pizzatoday.com/topics/industry-news/pizza-expo-columbus-registration-is-now-open/

If you have an interest in being a judge at the Great American Pizza Challenge, complete a Great American Pizza Challenge (GAPC) Volunteer Judging Application 2025.

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This month Davide Lubrano has been named a Rising Star of the Pizza Industry. We sat down with Davide and Vince Gallagher, co-owners of the two-unit Pizzata Pizzeria in Philadelphia.

We talk about Davide’s recognition and his recent pizza competition winning streak at Pizza Expo and in Italy. They also share the other benefits of competing.

Pizzata is growing. They recently added a commissary. We talk logistics and equipment, as well as how it is helping the two Pizzata locations thrive, while also planning expansion.

He and friend Vinny Gallagher – along with Davide’s brother, Ciro Lubrano – opened Pizzata Pizzeria as a New York-style slice shop in Philly’s Rittenhouse area in late 2020, at the height of the COVID-19 pandemic. Ready to grow, they embarked on Pizzata Pizzeria & Birreria in 2024 with a spacious footprint, indoor and outdoor seating, a full bar and a full, expanded menu.

Read Davide’s Rising Stars feature in Pizza Today: https://pizzatoday.com/topics/people-pizzerias/davide-lubrano-lavadera-pizzata-pizzeria-philadelphia-pennsylvania-rising-star/

Learn more about Pizzata Pizzeria at https://www.pizzatapizzeria.com/ and on Instagram at @Pizzata_pizzeria, @Pizzata_birreria, @Obsession_pizza

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This week, we catch up with the great Mike Bausch. He brings such knowledge, energy and leadership to the pizza community. Mike now has 12 restaurants in the Tulsa, Oklahoma area, including Andolini’s Pizzeria and a newer fine dining spot, Prossimo Ristorante. He’s an Oklahoma’s Small Business Entrepreneur of the Year, No. 1 Amazon best-selling author, Tulsa’s Restauranteur of the Year and a two-time Guinness World Record holder. You can find him each month in the pages of Pizza Today Magazine in his Column “Mike’s Monthly Tip”, where he shares advice and experiences with fellow pizzeria operators.

In a time of uncertainty for many restaurants, Andolini’s is having a banner year. We talk about why and how his restaurants are finding success.

Mike always shares candidly his failures and successes to help other restaurant owners. We talk about what restaurants are currently up against.

If you need a business pep talk, this is the episode for you. Mike drops a lot of wisdom in a short podcast.

Learn more about Andolini’s Pizzeria at https://andopizza.com/ and follow Mike Bausch on Instagram at https://www.instagram.com/mikeybausch/

Check out his latest Mike’s Monthly Tip “Weather the Storm, Build the Bond” at https://pizzatoday.com/topics/operations/mikes-monthly-tip-weather-the-storm-build-the-bond/

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Muhammad Abdul-Hadi just finished a national book tour for his first release, We the Pizza. Since opening Down North Pizza in North Philadelphia in 2021, he has been on a whirlwind of success, from creating Down North Foundation, winning a James Beard Leadership Award and publishing his book.
We chat with Muhammad about the book and how its stories and recipes that work to reduce recidivism rates. Down North Pizza was founded to offer killer pizza and employ formerly incarcerated individuals. Muhammad shares how Down North was built to foster opportunities and resources.
Down North serves up a Philly version of Detroit style pizza. Muhammad details how he got his start in pizza. We also learn what’s next for Muhammad and the Down North Pizza brand.
Learn more about Down North Pizza at https://www.downnorthpizza.com/ and on Instagram at https://www.instagram.com/downnorth_pizza/.

Show Notes:
Registration is now open for Pizza Expo Columbus in October. Competitors: Be sure to register early to reserve your spot in the Great American Pizza Challenge. More details at: https://pizzatoday.com/topics/industry-news/pizza-expo-columbus-registration-is-now-open/

If you have an interest in being a judge at the Great American Pizza Challenge, complete a Great American Pizza Challenge (GAPC) Volunteer Judging Application 2025 at

https://docs.google.com/forms/d/e/1FAIpQLSfbvLPlkTjLGwZdbaheeyrOQrfv6GWFZLF658OXIXhKUONU8A/viewform .

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Jason Cipriani always dreamed of opening a pizzeria. Years into his career as a tech journalist, the rise of portable pizza ovens got him thinking more seriously about making the leap. After months of research, trials in the kitchen and purchasing equipment and supplies, Cipriani sold his first pizza this April. As he details in his new, weekly column at PizzaToday.com, Cipriani had to make dozens of decisions on the path from plan to pizzeria.

Find out why he decided to pursue a mobile pizza business rather than brick and mortar or pop-up tent. Learn which established pizza makers guided him in the journey and, now that Sips & Pies is fully operational, how the whole family is getting involved.

Learn more about Sips & Pies at sipsandpies.com.

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Charles Canaankamp spent 34 working at a local pizzeria in Ohio. Two years ago, he decided it was time to open his own pizzeria with his children. Pronto Pizza & Coffee in Manfield, Ohio, was born of Charles’ love and passion for pizza.

He shares what he has learned in the industry over the years that has been integral to his pizza startup.

Charles’ goal was to build a business with his 3 daughters and one son. Learn more about how the family has divvyed the roles and responsibilities of the business.

Over the past year, the location has experienced reoccurring costly electrical issues that have fried thousands of dollars’ worth of equipment. Even with the those growing pains, the business has been able to grow 8% month-over-month. Find out how Charles handled the situation and continued to grow.

Explore how adding a breakfast and coffee program has added to the business.

Learn more about Pronto Pizza & Coffee at https://getprontos.com/ and on Facebook at https://www.facebook.com/prontopizzacafepronto

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George Peyton and Casey Conner never could have imagined their first year of business at Good Pizza Company in Swannanoa, North Carolina would unfold as it did. The pizzeria opened on August 15 and a mere six weeks later, the town of Swannanoa would become one of the hardest hit natural disaster areas in the aftermath of the devastating Hurricane Helene. The former pizzeria that the two spend months remodeling took on 10 inches of water forcing the team to pull out floors, walls and equipment that was damaged in the flood.

George and Casey didn’t flinch and quickly started to rebuild their business so they could serve their community that still struggles to recover, while also helping their neighbors. When they were able to reopen, there was a huge outpouring of the community. Hear more of the heroin story.

Good Pizza Company hit another high when George took second place in the Southeast of the World’s Best Cheese Slice Division at the International Pizza Challenge during Pizza Expo in Las Vegas in March. The brothers took that win back to their community to celebrate. We talk more about what has happened after the win.

Read local news coverage: PAZXh0bgNhZW0CMTEAAaeB68ZKL7pHVv4fuMuDYJjoVNf2NAmNXiojexznSWRDshQiTv3EPT5uPC9cNQ_aem_zAt46BmdQGI_hV_cmsXZbA

Learn more about Good Pizza Company on Instagram: https://www.instagram.com/good.company.pizza/

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Isaiah Ruffin and Colleen Constant began their pizza business journey in a renovated school bus in Colorado, always envisioning a brick-and-mortar restaurant. After evaluating that Fort Collins, Colorado, wasn’t where they would open a brick and mortar, the couple began traveling to cities, researching areas in Chicago, Washington, D.C., Austin and others. Seattle stood out and after several visits, they took the leap. Within six months of moving to Seattle and doing popups, they found their first brick-and-mortar spot, Pizza by Ruffin “Savor the Authentic Taste of the Black Diaspora via Pizza al Taglio.” They pride themselves on being black-owned, women-owned and veteran-owned. Pizza by Ruffin opened in the Fairview Market Hall within South Lake Union. The two established the restaurant by identifying the work/life balance they wanted and built the business around their vision. Isaiah shares what they created with their pizzeria.

We also talk:

· Foot traffic

· The current business environment

· Going with Roman style

· Sourcing ingredients locally

· Culinary focused on exploration

· The skill, art and science of dough making

· Transition from hand mixing dough to using a mixer

· Summer menu additions like sandwiches

Learn more about Pizza by Isaiah at https://www.pizzabyruffin.com/ and on Instagram https://www.instagram.com/pizzabyruffin/

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This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. In this special edition of The Hot Slice Podcast, we talk to passionate franchisees and a dedicated pizza enthusiast. They are:

Tyrell Reid and JR Lambert partners at Westshore Pizza in Brandon, Florida started out as employees of Westshore before becoming franchise owners. We talk Tampa’s competitive market, hurricane prep and response, and an eye towards tech solutions.

Shean Taylor with 31DaysofPizza.com wanted to stop by and chat on how National Pizza Month inspired his pizza quest. He has been eating as slice a day and interviewing pizza pros since 2002. He even does an awards program called “The Slicies”.

We’ll continue our regular interviewing format next week. If we missed you at Pizza Expo and you want to chat on The Hot Slice, reach out to me at dgreer@pizzatoday.com.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

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This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. This special edition of The Hot Slice Podcast with operators who bring excitement and passion to the pizza business with their pizza ownership journeys. They are:

Jimmy Casapizzaiolo from Casa Pizza in Western Massachusetts shares his passion for tinkering with pizza dough and making multiple pizza styles. We also talk about his fascination for a Montanara pizza.

Brian Nittayo, owner of Rose City Pizza in Covina, California, road tripped to Pizza Expo with his mom Carol, the behind-the-scenes master at the pizzeria. They share all the new developments with their tech-savvy business.

Stay tuned as we continue our interviews from Pizza Expo 2025.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

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This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. This special edition of The Hot Slice Podcast with two operators who’s passion for the culinary experience surrounding a pizza business has catapulted their businesses to a well-defined dining experience. They are:

Julia Duncan-Roitman owns Joy Hill Pizza Club in Denver, Colorado. We talk vision, revitalizing the space and creating the right vibe. Joy Hill serves sourdough Neapolitan-style pizza with an emphasis on supporting local purveyors. We chat about incorporating local grains into the pizza dough.

Chef/Partner John Rae and Baker Sadie Paulsen of Via Farina in Omaha, Nebraska, talk leveling up the culinary scene. With the restaurant’s new location, the team looked to introduce an innovative new menu. We dive deep into sourdough pasta. John even gives us the skinny on the charcuterie island.

Stay tuned as we continue our interviews from Pizza Expo 2025.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

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This week, we start our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. We kick off this special edition of The Hot Slice Podcast with two operators who were inspiring speakers at this year’s show. They are:

Eric Redfield, co-owner of Camporosso in Fort Mitchell, Kentucky. We caught up with Eric a day before he gave a powerful keynote address on his Purpose-driven business that had the room in tears. Watch his entire keynote address. Camporosso was Pizza Today’s 2024 Pizzeria of the Year.

Jonathan Fell and Zachary Black, along with Jonathan’s father Marty who founded Jason’s New York Style Pizza in Bangor, Maine, 1997. Jonathan and Zachary brought fresh energy as new speakers this year with a session called “Innovate to Elevate”. We talk business, longevity and continuing the legacy.

Stay tuned as we continue our interviews from Pizza Expo 2025.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

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Alaska native Beau Schooler has been on the James Beard Foundation’s radar for years. This spring, Schooler is nominated for Best Chef in the Northwest and Pacific region, and he’s cooking at the James Beard Award after party on June 16 in Chicago.

When he’s not rubbing elbows with a who’s who of the restaurant industry, Schooler is executive chef at Juneau, Alaska-based In Bocca Al Lupo, which serves Alaskan cuisine “through the lens of an Italian restaurant.” The dinner menu at In Bocca Al Lupo includes nine or 10 wood-fired pizzas at any given time, though Schooler says getting kiln-dried wood to run the oven can be a challenge since the restaurant is in a coastal rainforest. Other challenges include receiving fresh produce by barge and balancing local expectations with dreams of global cuisine.

You won’t want to miss Schooler discussing how he blends the cuisines of Alaska, Calabria and the Philippines to create a one-of-a-kind menu that draws diners from across the globe and across the street.

Learn more about In Bocca Al Lupo at https://www.inboccaallupoak.com/ and on Instagram at https://www.instagram.com/juneaulupo.

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In June, Frank Pepe Pizzeria Napoletana turns 100. The iconic New Haven pizzeria continues the legacy of Frank Pepe, who opened New Haven-style "abeetz" restaurant on the now famous Wooster Street in New Haven, Connecticut in 1925. On this week’s episode, we chat with Kevin Gagliard, Vice President of Operations for Frank Pepe Pizzeria Napoletana.

He shares how the family has maintained the culinary heritage and legacy of the century-old pizzeria, while strategically growing the business. Today Frank Pepe Pizzeria Napoletana has 17 locations in Connecticut, Massachusetts, Maryland, Virginia, and South Florida. See how the legendary pizzeria plans to celebrate the momentous occasion. Find out how the century-old pizzeria has stayed relevant in a changing pizzeria landscape. Get insights on the operations of an extremely high volume pizza business.

Pepe’s success story includes:

A Legacy of Quality: The iconic, 14-foot coal-fired ovens, signature white clam pizza, and commitment to authentic, high-quality ingredients.

Family-Run Resilience: How generations of the Pepe family have navigated changing times, from the Great Depression to the rise of modern restaurant operations.

Cultural Impact: Pepe’s helped put New Haven-style pizza on the map, influencing America’s love affair with pizza while maintaining its artisanal roots with its crispy yet chewy, slightly charred crust.

National Appeal: Frank Pepe’s has amassed a legion of fans around the country and is a beloved brand of celebrities, including actor Paul Giamatti, former president Bill Clinton, Henry Winkler, and more.

Learn more about Frank Pepe Pizzeria Napoletana at https://pepespizzeria.com/ and on Instagram https://www.instagram.com/frankpepepizza/ .

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Mark & Kira Zabrowski left the teaching profession to pursue their passion for pizza. They had a vision to open a mom-and-pop pizza business. That vision has been realized in Much Ado About Pizza in Pleasanton, California. They found more success than what they had dreamed of. They are creating systems to fine-tune the pizza operation.

But now Much Ado About Pizza has hit max capacity. They are at a crossroads of when and how to grow the business. We talk about the opportunities in front of them. We also chat about the roles of their partnership, community growth, third-party delivery and more.

Don’t miss Mark and Kira’s advice on what they learned at Pizza Expo to start their pizzeria. We also talk about competing on the international level as well as being named one of Yelp’s Top 100 Restaurants two years in a row.

Learn more about Much Ado About Pizza at https://www.muchadoaboutpizzaca.com/ and on Instagram at https://www.instagram.com/muchadoaboutpizza/.

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Lynn’s Chicago Pizza began with Lynn Humphrey and Brandon Bruner, Sr. trying to solve a problem. They couldn’t get pizza delivered to their Southside Chicago neighborhood so Brandon, a trained chef, began experimenting with making a Chicago Deep Dish pizza. Soon, they started making pizza for friends and family. The two started selling pizza at a nearby bar and the virtual pizzeria was born doing popups.

They ventured into a brick-and-mortar restaurant partnership but soon realized that they wanted to create their own vision in their Woodlawn neighborhood that was in need of restaurant options. Landing the location that the two had their eye on came with an application process. After great strides, Lynn’s Chicago Pizza opened serving up deep dish and Chicago thin crust pizza.

Lynn and Brandon opened more than a pizzeria. Lynn’s serves as a community hub with events and special nights for people to gather.

Their efforts have drawn local and national attention. Brandon and Lynn share how they’ve built momentum for their young business.

Learn more about Lynn’s Chicago Pizza at https://lynnschipizza.com/ and on Instagram at https://www.instagram.com/lynnschicagopizza/

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It’s Pizza Expo week! While we are meeting all of you in person in Las Vegas, we wanted to share a replay of a favorite episode. George Panagopoulos spent this week with us and even gave an amazing seminar on Innovative Pizzeria Technology.

It’s easy to see why we tapped George to lead the seminar when you hear how he has modernized a 50-year old pizzeria. George Panagopoulos owns of Dedham House of Pizza, in Dedham, Massachusetts. This tech-savvy operator has taken over an over 50-year-old pizzeria. He is driving the business into future by developing a custom AI chatbot. As he has stepped into the owner role, George has implemented self-ordering kiosks, mobile app, rewards program, online specials and third-party delivery companies.

Listen as George shares what motivates him to advance his business technology and offers insights on how other operators can do the same.

We talk about what the future of Dedham House of Pizza will look like and how he is helping educate his customers to get there.

Here is a brief overview from Dedham House of Pizza:

Dedham House of Pizza is a Greek family-owned pizzeria located in the heart of the historic Dedham Square, a suburb of Boston. Serving up an array of New England Greek pan-style pizza prepared with daily-made, in-house dough, calzones, subs, roll-ups, pastas, salads, beer, wine, desserts and more, DHOP has been providing fresh food to the local community for over 50 years. Through implementing recent innovations such as self-ordering kiosks, a mobile app, a rewards program, online specials, catering offerings, gluten-free pies and three third-party delivery companies, third-generation owner & operator George Panagopoulos has taken an individually-owned mom & pop pizza shop to a nationally-recognized pizzeria.

The pizzeria’s patriarch, Andreas Panagopoulos, immigrated from a small Greek village called Eleochorio (Village of Olives) outside of Greece’s third largest city, Patras. Andreas and his siblings were farmers growing grapes and olives, and they made their humble living producing wine and olive oil. In search of the American Dream, Andreas arrived in the U.S. in his mid-20s, working a variety of jobs and falling in love with pizza. Andreas arrived in the U.S. in 1981 and by 1983 was working as an employee at the pizzeria. By 1991, he was managing it and by 1996, he and his wife Maria owned it, eventually enlisting their entire family to work as well including their son, George, who serves as the current owner and operator.

Learn more about Dedham House of Pizza at www.dedhamhouseofpizza.com and on Instagram at www.instagram.com/dedhamhouseofpizza.

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Pizza Expo starts soon. To get hyped up for the Las Vegas show, we’re chatting with Nick Bogacz, founder of Caliente Pizza & Draft House in Pittsburgh, Pennsylvania. His deep-dive, four-hour workshop is part of the 2025 School of Pizzeria Management Workshops that will kick off Pizza Expo week on Sunday, long before the show floor opens Tuesday.

His session, “You Opened Your First Pizzeria! Now What???” gives insights into labor costs, food costs and guerilla marketing. We chat about the workshop and his two education sessions, “Managing Your Inventory” and “Purchasing an Existing Pizzeria”.

With more than 20 years of experience in the industry, he opened his first location in 2012 in Pittsburgh and has grown to four current locations. Caliente has won numerous awards in the industry, including 2016’s first place in the Pan Division of the International Pizza Challenge at Pizza Expo. We talk competition and how he predicts his team will do.

Nick is bringing 14 Caliente team members to Pizza Expo. We chat about how his team will make the most of the show. He shares the Impact Primer that he has his team complete before they go. I’ve included it in the show notes.

Learn more about Caliente Pizza & Draft House at https://worldsbestpizza.com/ and on Instagram at https://www.instagram.com/caliente_pizza/

Safe travel to Las Vegas and we will see you at the show.

Show Notes:

Keep up with all things Pizza Expo News and Updates in the Pizza Expo News Hub at https://pizzatoday.com/topics/industry-news/pizza-expo-2025-all-news-from-the-worlds-largest-pizza-show/

As promised, Nick was kind enough to allow us to share the Impact Primer that he has his team complete before the show. Try this with your team:

IMPACT PRIMER

“Before anything else, preparation is the key to success.”—Alexander Graham Bell

EVENT: DATE:

| CHALLENGE Three biggest problems/challenges I am currently faced with. |
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| OPPORTUNITY Three greatest growth areas I need new ideas and knowledge. |
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| PEOPLE Three most important people I need to find right now (partners, vendors, employees, etc.) |
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| RESOURCES Three most important resources I need right now. |
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| IMPRESSION How do I want to “show up” at this event? How do I want to be described by those I meet. |
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| IMPACT Three greatest contributions I can make to others at this event (ideas, connections, resources, etc.) |
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WHO, WHAT, HOW & WHY—clearly and simply describing what I do: We help _____________ do ______________ through ______________ so that _______________.

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Tori Tiso grew up in her father’s pizzeria, the famous Louie and Ernie's Pizza in Bronx, New York. She could have easily continued the pizza dynasty at Louie and Ernie’s. Instead, she decided to strike out on her own in Long Island straying from the standard New York slice the acclaimed Bronx spot was known for to open Tori T’s Pizzeria. On this week’s The Hot Slice Podcast with Pizza Today, Josh and Denise have a great chat with Tori on her decision to go solo and what’s happened since the pizzeria opened almost a year ago.

While New York style pizza is still very much a part of Tori’s business, The No. 1 seller is Detroit-style pizza. She opened the pizzeria serving eight Detroit pizzas. Now, the pizzeria serves 15. Tori shares what sparked her love of Detroit style pizza and how it has captivated Long Island customers.

We also dive into being a women-owned business and what Tori forecasts a continued rise of women in the industry. She shares how just as she was mentored, she is focused on developing new pizza makers and pizzeria owners.

A mission for Tori early in her business’s inception was engraining the pizzeria and herself into the community. We cover the steps she has taken to make that happen.

Learn more about Tori T’s Pizzeria at https://toritspizzeria.com/ and on Instagram: https://www.instagram.com/tori_tspizzeria/

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It is March, you know what that means… It is almost showtime. The team at Pizza Today gather to bring you the Pizza Expo Preview Show on The Hot Slice Podcast. We’re covering all the highlights of the pizza industry’s biggest event.

In this episode, we’ll talk Show Overview, Keynote Addresses, Show Schedule, Education Sessions, Competitions, Networking Events and Announcements.

In its 41st year, thousands of pizzeria professionals will gather at the Las Vegas Convention Center’s West Hall to experience three action-packed days of walking a show floor the size of nine football fields, learning from the industry’s thought leaders, taking part in world-class pizza competitions and demos and networking with the pizza community.

Show Notes:

Learn all about Pizza Expo at https://pizzaexpo.com.

Read Kate Lavin’s Pizza Expo Preview: https://pizzatoday.com/topics/industry-news/pizza-expo-celebrates-industry-with-education-entertainment-competition/

Check out how to get the Pizza Expo app and its interactive features: https://pizzatoday.com/topics/industry-news/pizza-expo-2025-mobile-app-is-live/

For the latest news on Pizza Expo 2025, visit our Pizza Expo News Hub: https://pizzatoday.com/topics/industry-news/pizza-expo-2025-all-news-from-the-worlds-largest-pizza-show/

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Eleven B has been a pizza mainstay in the East Village for 18 years. But owner Vincent Sgarlato has been in the business since he was eight years old. Vincent reached out to us wanting to share his story with the pizza community.

His early start began in his family’s pizzerias in Brooklyn. As the business grew, the family expanded into malls. Vincent shares how that time was pivotal for him to learn the business. Find out how that road led him to open his own pizzerias.

We talk about Eleven B’s success and Vincent’s approach to the business and his passion for the industry. Eleven B has both a full-serve restaurant and an express pizza shop. Vincent details how he looks to expand the express side of the business.

Learn more about Eleven B at https://www.elevenbnyc.com/ and on Instagram https://www.instagram.com/elevenbnyc/

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Melinda Carbajal, Managing Member and CEO of Simply Pizza, a unique woodfired, mobile, and hybrid restaurant business, is bringing her knowledge and experience to Pizza Expo. As a new Pizza Expo speaker, we wanted to learn more about Melinda and get a little sneak peek into her sessions at Pizza Expo. Her Pizza Expo sessions include: S30 Writing Your Food Truck Business Plan, S09 Growing Through Catering and S35 Strategically Giving to Grow Your Business.

Josh and Denise chat with Melinda the food truck business, getting innovative with the business model, catering, and mentoring in the pizza industry.

Her Pizza Expo speaker bio includes: With a background in government and education, Melinda has carved out a niche in the food industry, leveraging her extensive knowledge of systems, grants, and nonprofit management to drive her business forward in innovative ways.

As a dedicated mother of five, Melinda balances her entrepreneurial endeavors with an active role in her community. She serves on five nonprofit boards and holds an elected position in her city, reflecting her commitment to community engagement and service.

Melinda thrives on building programs, navigating complex systems, and making a positive impact. Her journey from the realms of government and education to the culinary world is a testament to her adaptability and passion for serving others."

Learn more about Simply Pizza at https://www.simplypizzatruck.com/ and on Instagram https://www.instagram.com/simplypizzatruck/

Check out the full Pizza Expo education schedule at https://pizzaexpo.pizzatoday.com/education/education-schedule/

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This week, we’re bringing you a fun episode with the Pizza Today Team giving our “Hot Takes” on pizza. And we didn’t even talk about pineapple on pizza. We dive into pizza styles. Whether toppings go over or under the cheese, chicken’s place, charring on pizza, olives, best cheese on pizza, childhood pizzas and more.

We’re also inviting you to send us your “Hot Takes”. We’re giving a fresh direction on the old-fashioned letters to the editor. We call it “Hot Take”. Do you have a “Hot Take” on a subject relevant to pizzeria operators and the pizza business? This is a space for you, the pizza professional, to share your passionate and succinct opinion with fellow pizzeria operators.

Hot Take is designed to allow you to share personal narratives and commentary, challenge industry norms, introduce big ideas or offer a new perspective. It’s an opportunity to focus on hot-button pizzeria topics, from operational concerns, trends, safety and community to workplace culture, technology and everything in between.

Our "Hot Take" section is a dynamic and interactive way for Pizza Today and our readers to capture the pulse of what’s on the minds of pizzeria operators with urgency and personality. Hot Takes are short writings in an informal style, usually written in first person.

If you have a Hot Take, we want to hear from you.

To submit a Hot Take:

Email Denise at dgreer@pizzatoday.com or Jeremy at jwhite@pizzatoday.com

Format:

Subject: HOT TAKE with Pizza Today – (Topic Discussed)

Headline (Limit 65 characters)

Your Hot Take should be between 300-800 words in paragraph format. Be sure your Hot Take is concise, informative and remains on the subject matter.

Your Name:

Pizzeria:

City and State:

<>

Email and Phone to verify identity and information.

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This week, Elizabeth (Liz) Badami joins the podcast with Executive Editor Denise Greer and Senior Editor Kate Lavin. Liz has overcome trials and tragedy to reopen her pizzeria, Mary Jane’s Stone Baked Pizza in Chester, West Virginia in December 2024.

Liz and her husband Chris often told Liz’s mom Mary Jane that they would open a pizzeria and sell her signature treats. After Mary Jane was killed in a car crash in 2015, Chris started to make that idea a reality. The Badamis incrementally started acquiring everything they would need and opened the pizzeria in 2017. Liz began learning the pizza business and handled the ops side while Chris tackled the pizza.

In 2018, Chris suffered a fatal heart attack. Liz was left to either close the pizzeria or figure out how to manage the entire business on her own with two children. She leaned into learning pizza making and continued on.

Maneuvering through the COVID-19 Pandemic became another hurdle. Then she lost her location when the landlord sold the building. But Liz wasn’t giving up. She knew she wanted to reopen. But this time, she wanted to own the building.

Listen to Liz share her powerful story of perseverance and grit to reopen in a new town.

Read a great local newspaper article on Liz: https://www.reviewonline.com/news/local-news/2024/12/pizzeria-owner-makes-comeback-in-chester/

Learn more about Mary Jane’s Stone Baked Pizza at https://www.maryjanesstonebakedpizzeria.com/ and on Instagram at https://www.instagram.com/mary_janes_stonebaked_pizzeria/

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Don’t miss this back-and-forth conversation with a mentor and mentee in the pizza business. This week we chat with Pete Raskovic, owner of Bentley’s Log Cabin Pub and Grill in Hollandale, Wisconsin and his mentor, the pizza icon and visionary John Arena, who owns Metro Pizza in Las Vegas.

Pete reached out to us wanting to share just how much John Arena helped him as he developed his pizza and pizza concept. Pete’s background is in IndyCar mechanic. He grew up in New York and wanted to bring New York-style pizza to his small town in Wisconsin. A friend suggested he reach out to John Arena for help getting started with pizza. Pete was surprised when John responded and offered so much of his time, talent and technique. Pete referred to as a “pizza boot camp”

We talk about asking for help, the culture of this amazing pizza industry to mentor new operators and the role industry veterans can play for incoming and new operators. Pete says that John answering his call changed his life. Whether you are new to the business or an industry veteran, this is a can’t-miss episode.

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This week, Denise and Josh sit down with Joe Argento, co-owner of Mama’s Meatballs & Pizzeria in Pennsauken, New Jersey. Joe grew up in the pizza business and began working at his grandmother’s shop at age 8.

Joe went on to own his own pizzeria, but was ready to switch directions. His wife, Katherine, wanted to be in the food truck business, but Joe still wanted a storefront of some kind. As luck would have it, an existing restaurant/food truck became available in Pennsauken. While, at first, the business functioned as a sandwich shop, Joe and Katherine quickly knew that pizza needed to be part of the equation.

Mama’s Meatballs & Pizzeria has an expanded menu and drives creativity with offerings, like turning jumbo garlic knots into sliders. The delivery and carryout shop serves New York-style, Sicilian and Grandma pizza, an assortment of sandwiches and five different meatballs.

We talk shop in a casual conversation. We even explore when Joe and Katherine decided to reverse course on expanding the business into a neighboring storefront and honed in on the future of the business to one day own the space and build his dream kitchen and storefront, include dine-in seating.

Learn more about Mama’s Meatballs & Pizzeria at https://www.mamasmeatballs.com/ and on Instagram at https://www.instagram.com/mamas.meatballs/.

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This week, we chat with Chef Daniel Holzman, who owns Danny Boy’s Famous Original, a two-location operation in Los Angeles, California.

We spoke with Daniel a few days before the catastrophic wildfires broke out in LA. So, our conversation with Daniel focused on his career, the growth of Danny Boy’s and what he has learned in the restaurant business.

Danny Boy’s locations are currently safe. We would like to recognize Danny Boy’s, who has quickly provided sanctuary for those affected. Both pizzerias are feeding the community, firefighters and first responders.

More background on Daniel:
Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for four years until (at the suggestion of chef Eric Ripert) he attended the CIA. He then accepted a position at the soon-to-open Palladin in New York City under chef Jean-Louis Palladin (and worked alongside Wylie Dufresne and Sam Mason, among others). He went on to begin what would ultimately become a 10-year culinary journey through some of the West Coast’s finest restaurants, including The Campton Place, The Fifth Floor, Aqua and Jardinière.

In 2010, he co-founded The Meatball Shop in New York City. The fast-casual mix-and-match menu of meatballs was an instant hit. Five more locations of The Meatball Shop opened in NYC in quick succession, and he also co-authored The Meatball Shop Cookbook, published in 2011.

He moved to LA in 2019 to embark on a new passion -- pizza -- and opened Danny Boy's Famous Original, the slice joint of his childhood dreams, in 2021. Describing the years-long his years-long odyssey to perfect the New York-style slice: "As a classically trained chef, I approach pizza with reverence. Pizza isn’t fast food; it’s one of America’s most important dishes. And to understand how to make it great, I deconstructed everything about it. I searched out masters across the country, learned the history, and sampled thousands of pies. I interrogated oven makers, traveled to tomato farms, tried grains from countless flour mills, and experimented with the perfect cheese blend."

Since opening, he's received praise from LA Magazine for his "ultrawide, perfectly foldable, tangy-crusted slices [that] nail it"; LAist for being a "NY-style pizzeria that absolutely rips"; and Eater LA, which claimed "There may be no better New York-style slice spot in LA than Danny Boy’s right now.”

He just opened his second location of Danny Boy's this past summer, and has his sights set on a third.

He's also the co-author (with Matt Rodbard) of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in 2022. (Some of the questions they answer include: "Why does pasta always taste better in a restaurant?", "When is it okay to cook with frozen vegetables?", and "What is baker's math, and why is it the secret to perfect pastry every time?")

Last but not least, he also co-hosts On the Line, a podcast during which he and co-host Chef Amanda Freitag interview culinary innovators.

More on the LA Wildfires

Among the horrible devastation from the wildfires in Los Angeles, we know there were pizzerias have been lost. Our new Senior Editor Kate Lavin is reporting on the LA Wildfires and the Pizza Community, including local pizzerias directly assisting the efforts on the ground, as well as Slice Out Hu

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Old Scratch Pizza in Dayton, Ohio, had a huge year in 2024. The Dayton pizza company opened its fourth location in a revitalized fire station. And in November, the pizzeria took home three Pizza Today PIE Awards: Pizzeria of the Year – Midwest Region, Most Interesting Menu and Most Unique Pizzeria Location.

We sat down with owner and founder Eric Soller and Executive Chef Josh Swinford to find out more about the red-hot pizza company. We talk about the pizzeria’s employee-centric approach, it’s Midwest Neapolitan-ish pizza, logistics of its growth, what real estate works for the concept, scratch menu, commissary and more.

Learn more about at Old Scratch Pizza at https://www.oldscratchpizza.com/ and on Instagram at https://www.instagram.com/oldscratchpizza/.

More on Old Scratch Pizza from a release:

Established in 2016, Old Scratch Pizza has become synonymous with exceptional pizza, creative wood-fired vegetables, and a large selection of regional craft beers. With a focus on quality, hospitality, and innovation, Old Scratch strives to be a local and regional restaurant community leader. Old Scratch currently has four locations in Southwestern Ohio - Downtown Dayton, Centerville, Beavercreek, and Troy.

Rooted in the classic Neapolitan style pizza, Old Scratch pizzas redefine tradition in a “Midwesternly Neapolitan” style. While still serving classics like the Margherita or Prosciutto Arugula, many of their pizzas feature more familiar ingredients like pepperoni, bacon, or the signature housemade hot honey. Wood-fired roasted vegetables, not-your-average salads, and 20 rotating taps of local craft beer round out the menu offerings.

The original Old Scratch Pizza was opened in 2016 by owners Eric and Stephanie Soller in a converted mechanic’s garage in Downtown Dayton, OH, and the concept has since grown to include locations in Centerville, Beavercreek, and Troy, Ohio. Every restaurant has a distinct visual identity, celebrating its roots while remaining faithful to the essence of Old Scratch. All of their locations offer an open kitchen and communal "beer hall" style seating, creating a shared space where guests can connect with family and friends, embodying the spirit of the Old Scratch community.

Happy New Year, pizza fam! The Pizza Today Team of Jeremy White, Denise Greer and Josh Keown kick the year off with conversation.

We talk 2025 goals, dream podcast guests, reminisce a little, share restaurant stories and changes the industry has experienced.

We want to know who your dream guest would be? Tell us on social or reach out to Denise at dgreer@pizzatoday.com.

If you would like to be a guest on The Hot Slice Podcast, e-mail Denise and let her know a little about your story and what you want to talk about on the show.

We wish you all a successful and happy 2025.

See you at Pizza Expo and Pizza Expo Columbus.

As we wrap up 2024, The Hot Slice Podcast with Pizza Today has featured some incredible guests from top pizza makers and pizzeria owners as well as the pizza industry’s thought leaders. The most popular episode of 2024 features Audrey Kelly. She co-owns of Audrey Jane’s Pizza Garage in Boulder, Colorado. She is a World Pizza Champion, frequent speaker at International Pizza Expo and contributing writer for Pizza Today. Audrey is also an Ambassador for Women in Pizza.

Let’s revisit the No. 1 The Hot Slice episode. Find out what Audrey has been up to lately with the business. She details the ins and outs of having a pasta sauce line in the retail space. She also goes into balancing business ownership and parenthood.

Learn more about Audrey Jane’s Pizza Garage at https://www.thepizzagarage.com/ and on Instagram at https://www.instagram.com/audreyjanespizza/.

The International Pizza Challenge at Pizza Expo 2025 is set to be the biggest and best pizza competition. Executive Editor Denise Greer went one-on-one with Jeremy Galvin, who along with Michael LaMarca oversee the competitions.

Jeremy shares how the competition is changing in 2025 and steps the Master Pizza team is taking to improve the competitions and enhance the experience for competitors. We talk rules, expectations, adjusting to an increased number of competitors and tips.

More on competitions at Pizza Expo: https://pizzaexpo.pizzatoday.com/competitions/

During PizzaCon 2024 in Philadelphia, Executive Editor Denise Greer took the opportunity to sit down with various pizzeria operators in person to talk pizza shop. Conversations in this episode include:

Corey DiGiovanni, Pie Society Pizza in Virginia Beach, Virginia – His mobile pizza company has a military base clientele. We talk about that unique market. We also talk Pie Society’s beginning.

Rocky Shanower, Park Street Pizza, Baler Street and Dola Jean’s in Sugar Creek and Dover, Ohio -- We talk growing and testing new models. Rocky shares his newest concept Dola Jean’s, a Detroit-style pizzeria. We dive into making an impact with a 30-second customer interaction.

Tony Fevola, Fevola’s Pizza in Lanoka Harbor, New Jersey, along with Chris Mitchell – Tony and Chris have teamed up to create the Pizza Roadtrip to visit pizza spots on New Jersey to share their stories. We also talk about the family business and what’s top of mind for Tony’s pizzeria.

The podcast interviews took place during PizzaCon in Philadelphia, PA on November 7. Check out a recap of the event: Inaugural PizzaCon a Hit in Philadelphia https://pizzatoday.com/topics/industry-news/inaugural-pizzacon-a-hit-in-philadelphia/.

We caught up with this year’s Young Entrepreneur of the Year Weather Preston with her mom and business partner, Donna Grainger, at PizzaCon in Philadelphia. They, along with Jim Grainger, own the quirky and fun family-run pizzeria, Cross Eyed Cow Pizza sits on the iconic Route 66 in Oro, Grande, California.

Weather has taken the reins to lead the pizzeria into the future. She was honored at PizzaCon as the recipient of the 2024 Young Entrepreneur of Year in the PIE Awards. More on the PIE Awards at https://pizzatoday.com/pie-awards/. We talk about the business and where she is taking it.

We also talk creativity in Cross Eyed Cow Pizza and how it helps the business succeed. Weather explains her creative process and the focus on repurposing.

The podcast interview took place during PizzaCon in Philadelphia, PA on November 7. Check out a recap of the event: Inaugural PizzaCon a Hit in Philadelphia https://pizzatoday.com/topics/industry-news/inaugural-pizzacon-a-hit-in-philadelphia/.  

This week, we talk with co-executive chefs and partners Thomas McNaughton and Ryan Pollnow at San Francisco-based Flour + Water to get the skinny on the direction their taking their highly successful pizza concept. Check out more details provided by Flour + Water:

Thomas McNaughton, Co-Executive Chef & Founding Partner, Flour + Water Hospitality Group (Flour + Water, Flour +Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)
Thomas McNaughton, founding partner, co-chef and CEO of Flour +Water Hospitality Group, grew up in Southern New Jersey. He graduated from the Culinary Institute of America in Hyde Park, New York, then gained valuable experience working for Bay Area restaurants La Folie, Gary Danko and Quince. On his culinary journey, he also worked at a number of Michelin-rated restaurants in France, Germany and Italy, falling head over heels in love with the hand-rolled pastas of Bologna and the nonne that produce them. Thomas is relentlessly driven by the community of farmers, craftsmen and “creatives” that call the Bay Area home.

Ryan Pollnow, Co-Executive Chef & Partner, Flour + WaterHospitality Group (Flour + Water, Flour + Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)
Ryan Pollnow, co-chef and vice president of the Flour + WaterHospitality Group, discovered a love for cooking and the micro seasons of the Bay Area while growing up in Northern California. Ryan completed culinary school in Sonoma County while working at restaurants and wineries to further develop his acumen in the field. He continued his education abroad at renowned restaurant Mugaritz in northern Spain before returning to the Bay Area. Traveling for culinary inspiration has always been an important part of his growth, and his time in Italy left a significant imprint on his love for seasonal cooking. Ryan led each FWHG kitchen individually as Chef de Cuisine before transitioning into his current role overseeing all culinary operations as co-executive chef.

Flour + Water Pizzeria | Flour + Water Pizza Shop

Flour + Water Pizzeria, 532 Columbus Ave, San Francisco, CA 94133

Flour + Water Pizza Shop, 1533 Stockton Street, San Francisco, CA 94133

Co-Chefs: Thomas McNaughton, Ryan Pollnow

Beverage Director: Samuel Bogue

Director of Operations: Amanda Flores

General Manager: Paige McNeil

Hours: 11:30am to 10pm, daily

fwpizzeria.com | @flourandwaterpizzeria

This week, we share our conversation with Nicole Bean, co-owner of Houston-based Pizaro’s Pizza Napoletana. During PizzaCon 2024 in Philly, Executive Editor Denise Greer had a lively conversation with Nicole about top-of-mind pizza business issues, taking on a leadership role in the pizza industry, multiple pizza style and using AI in the business and an in-depth talk about dialing AI prompts.

Bill Hutchinson, wife Gloria and son Matt opened Pizaro’s in 2011. Nicole and husband Brad came on board in 2013. Today, Nicole is president of Pizaro’s, which operates two locations.

In a previous Conversation in Pizza Today Magazine, Nicole said, “ There was a lot of education with customers during the first year and tons of feedback about wanting more toppings and a more substantial crust to hold those toppings from those who didn’t quite understand the concept of Napoletana pizza. We knew our Napoletana was great and didn’t take long to catch on here in Houston, but we wanted to give customers something more. After opening our second and larger location (closer to downtown) in 2015, I went out to San Francisco to Tony’s International School of Pizza to learn to make Detroit-style while also learning Chicago, New York and Sicilian. Matt and I launched Detroit six months after I got back from school. I used only social media and local press to spread the word on our newest baby. Response to our Detroit went better than expected and continues to grow. It was only a year ago (2017) that we launched New York-style, which took us 10 months of development with dough, tomatoes, cheese and market testing.”

The podcast interview took place during PizzaCon in Philadelphia, PA on November 7. Check out a recap of the event: Inaugural PizzaCon a Hit in Philadelphia https://pizzatoday.com/topics/industry-news/inaugural-pizzacon-a-hit-in-philadelphia/.

Two years ago, Chris and Angela Woodbeck received the call that many operators have feared. Their beloved pizzeria, Mangia Macrina’s in New Hartford, New York was on fire. Worse, when they arrived, they found out it was arson.

It has been a long road back as the couple are about to reopen the pizzeria in a new location in Utica, New York. They share their story of bringing their business back, the obstacles they’ve faced and the transition.

Mangia Macrina’s also has a location in Little Falls, New York as well as operating a food truck that has been instrumental in entering their new market of Utica.

Learn more about Mangia Macrina’s at https://mangiamacrinaswoodfiredpizza.com/ and on Instagram at https://www.instagram.com/mangiamacrina/.

Katie Lee owns Katie’s Pizza & Pasta with three locations in the St. Louis, Missouri area. Recently, the pizza company scored a huge client for its frozen pizza line to be sold in Walmart grocery stores starting in mid-to-late 2025.

We get into what went into such a lucrative retail deal. There is so much more to Katie Lee’s story. She shares her background, how she started her business and what led her into the frozen market.

For more details on the Walmart deal, see the following release: Owner Katie Lee and Culinary Director Chef Jake Sanderson received the news onsite at Walmart headquarters in Bentonville, Arkansas, immediately following their pitch, which focused on Lee’s unrelenting drive to grow the brand and keep doing more to share their award-winning offerings with a wider audience. Only a fraction of the hundreds of businesses who pitch thousands of products during Walmart’s Open Call receive the prestigious Golden Ticket offer.

“We did it! We got a Golden Ticket,” said Lee. “It’s the American dream come true, and we’re so proud to expand into Walmart. We’re so grateful to our St. Louis fans who have supported us as we started offering frozen pizzas through our restaurant business during the pandemic. We dreamed big and expanded into local grocery outlets, nationwide shipping, then moved into wider retail distribution, and now Walmart.”

Katie’s is outperforming the strong frozen pizza category with over 100% growth year over year for the past three years, which is 10 times the growth of the entire category. What sets the Katie’s frozen pizza line apart is the team’s commitment to hand-crafting the premium artisan pizzas daily with scratch ingredients. Katie’s is the only restaurant of its size that makes pizzas and pastas by hand for retail, raising the bar on packaged frozen food. Going the extra mile ensures freshness and quality in every hand-stretched wood-fired pizza.

Following the 2021 renovation of its frozen production facility, Katie’s frozen pizzas and pasta bakes became available at local St. Louis grocers Dierbergs Markets and Straubs. Growth continued with additional expansions into retailers including Fresh Market, Fresh Thyme, Kings-Balduccis, Mothers, Whole Foods Markets and more.

About Katie’s Pizza & Pasta
Katie’s Pizza & Pasta’s promise is to create moments of enjoyment between friends and family through passion-filled food and warm hospitality. Katie Lee’s dream to bring hand-made, in-house artisan and Neapolitan pizza to St. Louis began through one location under the ownership of her father, Tom Lee, in 2008. Today, KPP includes three locations. KPP Rock Hill opened in 2013 followed by the Town & Country location in 2017. The largest location opened in 2023 in downtown St. Louis’ Ballpark Village featuring a pasta-making station, wood-fired grill, expansive patio, private events space and in-house market selling to-go items. Katie’s portfolio of fresh and frozen pizzas, pastas and sauces are available at many grocery retailers and shipped nationwide. Since 2014, KPP’s “Giveback Tuesday” program has donated over $470,000 to St. Louis-based charities. To learn more and sign up for our newsletter visit KatiesPizzaAndPasta.com. Follow us on Facebook, Instagram and X to see the latest.

Today is one of the busiest days for pizzerias so the crew at Pizza Today bring you a lighthearted episode where Josh, Jeremy and Denise talk Halloween in pizzerias, favorite Halloween pizzas, interesting Halloween finds.

Here is the infamous Halloween Pizza featuring candy corn: https://pizzatoday.com/recipes/pizzas/halloween-cookie-pizza/

We also talk PizzaCon, happening next week in Philadelphia and the newly announce Pizza Expo Columbus.

More on PizzaCon at https://pizzacon.com.

Learn more about Pizza Expo Columbus at https://pizzatoday.com/topics/industry-news/pizza-today-international-pizza-expo-bring-national-pizza-show-to-columbus-in-2025/

Have a great Halloween!

Miriam Weiskind has already amassed a huge following in the pizza industry with The Za Report. Now, she is set to open her first brick-and-mortar pizzeria, Yums of PDX in Portland, Oregon.

If you are looking for an inspiring episode. This is it. Miriam brings so much energy and enthusiasm about her journey and the pizza community.

Miriam’s background is in design and branding. But after capturing the NYC Pizza Run title, her pizza journey took off with Scott’s Pizza Tours where she spent 8 years leading pizza fans on pizza tours throughout New York City. In 2019, she began she began perfecting her pizza-making skills and at passion quickly sent her to into professional pizza-making when she found her first apprenticeship at Paul Gee’s in Brooklyn. As the COVID-19 Pandemic left many New Yorkers isolated, Miriam started making pizzas and giving them to first responders and people impacted by the shutdown.

The Za Report pop-ups and pizza giving continued as Miriam gained national attention for her efforts. She was even featured on the Food Network series Chopped on a pizza showdown episode “Wanna Pizza Me” in 2023.

All of that has led her to find the right opportunity in Portland, Oregon.

Miriam goes in depth about her journey to a brick-and-mortar pizzeria and how integral her pizza mentors and apprenticeships were. Sit back and enjoy this extended The Hot Slice Podcast

Learn more about The Za Report at https://www.thezareport.com/ and Yum’s of PDX at https://www.yumsofpdx.com/. Follow Yum’s of PDX on Instagram at https://www.instagram.com/yumsofpdx/. Also follow The Za Report at https://www.instagram.com/thezareport/ .

Show Notes:

Are you a Pizzeria to Watch in 2025?

Pizzerias to Watch feature looks at the total operation, from sales and employee programs to community outreach and marketing. We invite you to submit your pizzeria for our Annual Pizzerias to Watch feature.

https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.

Denise goes one-on-one with Louise Joseph on life in her pizza truck business, Dough Girls in Greenwich, Connecticut. Dough Girls specializes in wood-fired pizza on the go.

Dough Girls rolls to local events, fairs, festivals, farmers markets and private and corporate catering locations. Louise talks about what events and locations work for her business. We learn what makes for good consistency.

What does it take to keep the pizza truck rolling? Louise shares the maintenance she focuses on to make sure her truck stays operational. We talk winter in a food truck in the Northeast, more weather and other challenges.

Dough Girls has been going strong for nine years and Louise shares why she plans to continue her business in the truck and not a brick-and-mortar.

Learn more about Dough Girls at https://www.doughgirlsonthego.com/ and on Instagram at https://www.instagram.com/doughgirlspizza/

This week, Denise and Josh chat with Robert Garvey, co-founder of Robert’s Pizza & Dough Co. in Chicago, Illinois. Robert had just returned from Italy, where his pizzerias was honored as a Top 50 of “The Best 100 Pizzerias in the World” by 50 Top Pizza. Robert's additionally received the special award for "Performance of the Year 2024 - Robo Award".

We also talk about Robert’s picturesque location on the Ogden Slip on Lake Michigan, with an amazing patio.

Robert is a New York native, entrepreneur, marine engineer, business owner, journalist, playwright, teacher and certified Pizzaioli from the Scuola Italiana Pizzaioli. He also shares how his love of dropping into a New York slice shop planted a seed to open Robert’s. We get into Robert’s Pizza & Dough Company’s origin start and the 25-year-old wild yeast starter.

More on Robert’s Pizza & Dough Company:

Founded by Robert Garvey and Dana Hokin Robert’s Pizza & Dough Company serves handcrafted thin-crust, artisan pies with fresh and unique ingredients. The secret is in the crust: a Garvey family recipe affectionately dubbed ‘Za Dough’ that took 20 years to perfect. Located on the Ogden Slip in Streeterville, Robert’s Pizza is a cul-de-sac on the river tucked away from the bustle of the city with an expansive patio featuring beautiful views of the Chicago River & Skyline. Robert’s Pizza is recognized as one of the Top 50 Pizzas in the USA by TOP50Italy and is regularly hailed as one of the top Pizzas in Chicago by revered critics like Steve Dolinsky and respected food publications including Eater Chicago and USA Today’s 10Best. Robert’s Pizza & Dough Company is located at 465 N. McClurg or 411 E Illinois Street in Chicago’s Streeterville neighborhood. For more information, visit: www.robertspizzacompany.com or find us on Facebook & Instagram @robertspizzaco.

Show Notes:

Friday, October 11 is National Sausage Pizza Day. Celebrate accordingly.

It’s NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.

This week, Josh and Denise sit down with Jay Hansji, owner of Pizza Buzz in Watauga, Texas. He shares how one pizza catapulted his business into a huge 6,000-squre-foot building. He even tried to discontinue the pizza and the people revolted.

Pizza Buzz is known for unique pizzas, from the famous pickle pizza and birria pizza to tandoori pizza and even customer creations as pizza of the month like the chicken parm pizza. We also talk about introducing Detroit-style pizza.

We talk about what happened when Pizza Buzz moved from a small DELCO shop to a large sit-down eatery.

Jay also shares the pizza he made for International Pizza Challenge at Pizza Expo. We talk competition pizzas.

We talk about Jay’s background and how he was able to grow the business from using frozen dough to award-winning pizzas. Jay shares how the pizza community helped him progress.

We close on advice Jay has for blossoming pizza makers.

Learn more about Pizza Buzz at https://www.pizzabuzz.com/ and on Instagram https://www.instagram.com/pizzabuzzfortworth/.

Show Notes:

It’s NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.

The Pizza Today crew is back together again. Jeremy, Denise and Josh hop on the podcast together for a special episode on the big 4th quarter for pizzerias and us. We’re here to help you get ready.

We kick things off highlighting Pizza Expo’s newest event. PizzaCon, November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.

October is NATIONAL PIZZA MONTH, the best month of the year! We go into some tips and ways for you to capitalize on pizza month. We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.

The year’s homestretch is filled with additional revenue generating opportunities from pizza’s biggest sales days, catering, holiday parties and gift cards. You won’t want to miss out on these sales avenues. We’re also talking about staying fully staffed and avoiding burnout. Read Time to Gear Up for the Holiday Season at Your Pizzeria.

As you can see, the 4th Quarter is a biggie. Let’s kick it off on the right foot with planning.

We’re not all business. We have some fun with Halloween.

This week, Denise goes one-on-one with Rick Herman, CEO of Log Home Wood Fired Pizza in McGregor, Minnesota, with a population of 350 people. So how has this business thrived for 10 years? Rick dives into the pivotal anniversary, focus of the business and how he’s been able to engage the community.

We also talk about the shifts the business has been required to make to operate in a hamlet dependent on tourism of northern Minnesota. Find out how he’s able to maximize winters.

He also shares a fun pizza special tied to a scholarship that he created, along with other marketing tactics.

We talk about the unique needs and operational considerations (like supply chain, delivery, growth) present in small town pizzerias. He offers advice on what to consider if you want to start a pizzeria in a small community.

Learn more about Log Home Wood Fired Pizza at https://northwoodspizza.com/ and on Instagram at https://www.instagram.com/loghomepizza/

This week on The Hot Slice Podcast, Josh and Denise chat with Ryan Ososky, owner of DTown Pizzeria in Hollywood, California. He caught our attention on Instagram for marrying two great pizza styles into one: Detroit and Tavern. We get into how and why, as well as what the response has been.

We dive into the challenges of the fickle Los Angeles market and how DTown grabs attention. Ryan is always floating new ideas out, including creating a dog-friendly pizza.

Ryan has competed well at the International Pizza Challenge at Pizza Expo in Las Vegas. Find out what has worked well for him and how he’s capitalized on the wins in his shop.

Ryan details how he plans to grow DTown

Show Notes:

October is NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.

It’s National Cheese Pizza Day, September 5. We celebrate the quintessential holy trinity of pizza, the cheese pizza. It is the classic combination of cheese, red pizza sauce and crust. Check out more on Cheese Pizza Day. Our guest today is thriving in one of the most competitive pizza markets in the world, New York City. Frank Kabatas has amazing story of building the American Dream. He actually tried his first pizza at the pizzeria where he would land his first job when he came to America in 1997. That first job was at the pizzeria he owns today, East Village Pizza.

Listen to Frank share how he advanced in the pizza business. He details how much education and learning has played a significant role in his life.

He also shares his passion for being in the kitchen and working with pizza. He loves to experiment, which has resulted in viral dishes. We talk cheese pizza.

The pizzeria has amassed 1.7 million followers on Instagram. Learn more about his livestreaming approach.

Learn more about East Village Pizza at https://www.eastvillagepizza.net/ and on Instagram at https://www.instagram.com/eastvillagepizza/ .

Show Notes:

Take the 2024 Pizzeria Operator Survey now at https://survey.alchemer.com/s3/7926725/Pizza-Today-s-Pizzeria-Operator-Survey-2024 .

October is NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.

This week we’re exploring tech in pizzerias with George Panagopoulos, owner of Dedham House of Pizza, in Dedham, Massachusetts. This tech-savvy operator has taken over an over 50-year-old pizzeria. He is driving the business into future by developing a custom AI chatbot. As he has stepped into the owner role, George has implemented self-ordering kiosks, mobile app, rewards program, online specials and third-party delivery companies.

Listen as George shares what motivates him to advance his business technology and offers insights on how other operators can do the same.

We talk about what the future of Dedham House of Pizza will look like and how he is helping educate his customers to get there.

Here is a brief overview from Dedham House of Pizza:

Dedham House of Pizza is a Greek family-owned pizzeria located in the heart of the historic Dedham Square, a suburb of Boston. Serving up an array of New England Greek pan-style pizza prepared with daily-made, in-house dough, calzones, subs, roll-ups, pastas, salads, beer, wine, desserts and more, DHOP has been providing fresh food to the local community for over 50 years. Through implementing recent innovations such as self-ordering kiosks, a mobile app, a rewards program, online specials, catering offerings, gluten-free pies and three third-party delivery companies, third-generation owner & operator George Panagopoulos has taken an individually-owned mom & pop pizza shop to a nationally-recognized pizzeria.

The pizzeria’s patriarch, Andreas Panagopoulos, immigrated from a small Greek village called Eleochorio (Village of Olives) outside of Greece’s third largest city, Patras. Andreas and his siblings were farmers growing grapes and olives, and they made their humble living producing wine and olive oil. In search of the American Dream, Andreas arrived in the U.S. in his mid-20s, working a variety of jobs and falling in love with pizza. Andreas arrived in the U.S. in 1981 and by 1983 was working as an employee at the pizzeria. By 1991, he was managing it and by 1996, he and his wife Maria owned it, eventually enlisting their entire family to work as well including their son, George, who serves as the current owner and operator.

Learn more about Dedham House of Pizza at www.dedhamhouseofpizza.com and on Instagram at www.instagram.com/dedhamhouseofpizza.

Show Notes:

Take the 2024 Pizzeria Operator Survey now at https://survey.alchemer.com/s3/7926725/Pizza-Today-s-Pizzeria-Operator-Survey-2024 .

October is NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.

This week on The Hot Slice Podcast, Denise and Josh chat with Jessica Hellaine and Nick MacDonald, owners of Black Dog Pizzeria in Dublin, Ohio.

First, we learn what Columbus-style pizza is. Black Dog also serves New York-style pizza. Nick is the mad scientist of the business always experimenting with the dough and menu. Explore the evolution of its New York-style pizza. We talk menu development and employee input. Learn about their playful pun pizzas and marketing.

Jessica runs the marketing, social, front of house and other operations. We talk about how the pizzerias is gaining attention and grassroots growth through community and neighborhood events and competitions.

A mostly DELCO operation, they talk about converting third-party to their in-house delivery program.

Listen until the end when we find out what is top of mind in pizza business with Jessica and Nick and how the business recovered from a fire.

Show Notes:

Check your Email for the 2024 Pizzeria Operator Survey. Learn more about the survey get a link to the survey. 

October is NATIONAL PIZZA MONTH, the best month of the year! Start planning now! We are here to help you plan to have the BIGGEST & BEST October National Pizza Month with the official NPM logo, graphics, fillable social media images, press release, customizable social media calendar, pizza fun facts and more. Go to the Toolkit.

Register for PizzaCon, the fun new event is November 7 in Philadelphia. Registration is live, so secure your spot to attend today! Learn more about PizzaCon.

This week, Jeremy and Denise chat with Jeff Cincotta, Chef Owner of Molinari's Italian Eatery & Pizzeria and Ravello Italian Kitchen in Watertown, Massachusetts. Prior to opening Molinari nine years ago, Jeff spent his career as an executive chef at private clubs.

He was ready for a change and opened Molinari. We dive into his background and transitioning to ownership and talk about the culinary creativity he brings to the business.

Molinari uses local seasonal ingredients. Jeff talks about his approach to local and shares some of his menu creations.

Don’t miss the end when Jeff shares tips and motivation for fellow operators.

Show Notes:

Jeremy and Denise highlight Pizza Today’s Pizzeria of the Year, Camporosso in Ft. Mitchell, Kentucky. Read the full story.

Check your Email for the 2024 Pizzeria Operator Survey. Learn more about the survey get a link to the survey. 

Check out the recent Pizza of the Week and how your pizza special can be considered at https://pizzatoday.com/topics/people-pizzerias/pizza-of-the-week-boxcar-pizza-portland-oregon/

This week, we chat with Candy Yiu, who owns The Turning Peel in Portland, Oregon. She meticulously selected all the design elements that went into the pizzeria that resides in a house turned commercial space. The result is an enchanting and magical space with sourdough Neapolitan pizza at its core.

We talk about how the business has developed and how the starter and pizza dough has evolved. She even shares what her sourdough is named.

In an upcoming Conversation in Pizza Today Magazine, we asked Candy about the pizza style and dough. She said, “It is like a traditional Neapolitan pizza with paper thin crust with airy rim. But the difference is the crust is crunchy on the outside. Holding the edge of a slice should withstand weight of toppings. The sourdough gives you a tangy flavor you can’t resist. Crunchy yet chewy! We serve our sourdough Neapolitan pizza on a rack on a plate. We spent a long time to select this system to keep the pizza crust crunchy.”

Learn more about The Turning Peel at https://www.theturningpeel.com/ and on Instagram at https://www.instagram.com/theturningpeel/

Show Notes:

Jeremy and Denise highlight Pizza Today’s Pizzeria of the Year, Camporosso in Ft. Mitchell, Kentucky. Read the full story: https://pizzatoday.com/topics/people-pizzerias/2024-pizzeria-of-the-year-camporosso-wood-fired-pizzeria-ft-mitchell-kentucky/

Check your Email for the 2024 Pizzeria Operator Survey. Learn more about the survey get a link to the survey at https://pizzatoday.com/topics/industry-news/pizza-today-launches-2024-pizzeria-operator-survey/

This week, Executive Editor Denise Greer interviews Jillana Miller and Ahmad Butler, Owners & Chefs at Miller Butler in San Pedro, CA, They have quickly gained a reputation for amazing pizza in the LA pizza scene.

What started out as a pandemic pasta-selling business as evolved into a mobile pizzeria in high demand for its popups and catering. While Jillana has had a long career in food, including as a personal chef, operating a pizza business wasn’t in the plan until the COVID-19 Shutdown. Ahmad fell in love with the dough process as the couple perfected their pizzas. He has continually modified the dough in search of that perfect crust.

Find out how developed their dough recipe and started the business. Explore how Miller Butler has grown through crowdfunding and what’s next for the business.

You can catch Q&A in our Rising Stars of the Pizzeria Industry feature: https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizzeria-industry-2024/

Learn more about Miller Butler. And follow the business on Instagram @millerbutler_sp and Jillana @chefjillananadine and Ahmad @mrbutler_aka_doughboi.

This week, Editor-in-Chief Jeremy White goes one-on-one with Thomas Ardito, co-owner of Brooklyn DOP in Brooklyn, New York.  

A fitness enthusiast and gym owner, Ardito grew up tinkering with pizza at home and first got involved in the industry by delivering pies on Long Island. But it wasn’t until the COVID pandemic — when many gyms across the nation were forced to close — that he began deeply exploring his interest in artisan bread making and dough development.

After working with Andrew Scudera at the Goodfellas Pizza School of New York and informally consulting great dough mentors such as John Arena, Ardito was ready to begin his journey in earnest and dove head-first into pizzeria ownership with business partner Jason D’Amelio. 

Learn more about Brooklyn DOP at https://www.brooklyndop.com/ and on Instagram at https://www.instagram.com/brooklyndop/?hl=en

Over the next few episodes of The Hot Slice Podcast, we’re excited to let you get to know pizza makers and owners who we named Rising Stars in the Pizza Industry. We’re so impressed by Marisol Doyle, Co-owner/Pizzaiola, Leña – Pizza + Bagels in Cleveland, Mississippi.

Leña was recently named a top pizza spot in the U.S in the feature: https://www.nytimes.com/2024/06/25/di.... It’s been a whirlwind since the announcement and even before that. Marisol has quickly garnered a reputation for her pizza and bagels, and it continues to grow. We talk about how the business started and its evolutions. We also dive into the Mississippi Delta region and pizza.

Marisol has a passion for flavor combinations. We go into some of her menu favorites. As part of our Rising Stars feature, we asked Marisol: Your menu changes weekly? What goes into your creativity? She said, “We introduce a unique pizza special every week, a veggie option that changes from time to time, and five pizzas that always stay on the menu. Additionally, we offer a couple of salads, appetizers and desserts. Our customers really appreciate that we offer something different every week and that we try to make everything in-house. We draw inspiration from our travels, ingredients we enjoy and creative ideas on social media. My Mexican heritage also plays a big role in the specials. I often like to incorporate traditional Mexican ingredients to our pizzas. It usually takes us a day or two to come up with the perfect combination of ingredients. We test out the flavor combos to ensure our customers will like variety — and of course, we always want the end product to taste and look delicious.”

Check out the Rising Stars of the Pizza Industry featuring Marisol at: https://pizzatoday.com/topics/people-...

Learn more about Leña – Pizza + Bagels.
and check out the pizzeria and Marisol on Instagram at @lenapizzabagels  and @marisoldo.Over the next few episodes of The Hot Slice Podcast, we’re excited to let you get to know pizza makers and owners who we named Rising Stars in the Pizza Industry. We’re so impressed by Marisol Doyle, Co-owner/Pizzaiola, Leña – Pizza + Bagels in Cleveland, Mississippi.

Leña was recently named a top pizza spot in the U.S in the feature: https://www.nytimes.com/2024/06/25/di.... It’s been a whirlwind since the announcement and even before that. Marisol has quickly garnered a reputation for her pizza and bagels, and it continues to grow. We talk about how the business started and its evolutions. We also dive into the Mississippi Delta region and pizza.

Marisol has a passion for flavor combinations. We go into some of her menu favorites. As part of our Rising Stars feature, we asked Marisol: Your menu ch

This week, Executive Editor Denise Greer goes one-on-one with Hillary Lake, who co-owns Hillary’s Chicago Pizza, in St. Augustine, Florida.

She’s no stranger to restaurant business ownership, but she never thought she would enter the pizza industry. It was during the pandemic that she missed her hometown Chicago pizza and sought to make the perfect Deep Dish. That catapulted into creating a farmer’s market and brewery pop-up for extra income. Today, Her and her husband Bruce bought a turnkey craft house.

Hillary isn’t stopping there. She has a vision to take her social work degree she is currently pursuing and opening a unique take on a Pizza Farm. Listen to her share her future plans.

Earlier this summer, we did a quick Q&A for our Conversation feature. In that, she says “We had and have amazing support here in Northeast Florida, and buying a restaurant was not on our to-do list. We had a restaurant in Chicago and thought we were done with that journey. I applied to grad school during the pandemic and I worked at a school for special education and my husband worked in insurance. The pizza thing would not go away though. Things magically lined up over and over from pop ups to farmers markets to our funding for the brick and mortar. The location was very serendipitous. The people that told us about our first farmer’s market are the same people who told us about the available kitchen in St. Augustine.” Read her Conversation: https://pizzatoday.com/topics/people-pizzerias/conversation-hillary-lake-hillarys-chicago-pizza-st-augustine-florida/

Learn more about Hillary’s Chicago Pizza at https://www.hillaryschicagopizza.com/ and on Instagram at https://www.instagram.com/hillaryschicagopizza/ .

Happy 4th of July, everyone! On this holiday, we’re replaying a favorite episode for your enjoyment. Jeremy sat down for a one-on-one interview with pizza legend John Arena, co-founder of Metro Pizza in Las Vegas, just before he gave one of the most memorable opening day keynote addresses at the 40th Pizza Expo in March.

During the discussion, John touches on his feelings about tinkering with dough formulas and pushing the industry forward through trial and error. He teases his keynote (“from Me to We,” he says) and even talks about his favorite style of pizza to eat (hint, he grew up on it), as well as his favorite style of pizza to make.

Follow John Arena on Instagram at https://www.instagram.com/johnnypizzaguy/

Giovanni Cesarano is part of the new generation behind the legendary King Umberto on Long Island, New York. We last caught up with Giovanni in 2021 on the podcast when we shared with him that he had been named a Rising Star in the Pizza Industry.

A lot has happened with Giovanni and the business. We talk about how he’s able to keep King Umberto’s top of mind in a changing New York pizza scene. We learn more about how the business has elevated and talk pizza styles. Giovanni remains humble in his leadership.

In his Rising Stars Q&A, he was asked, what is something uniquely you’ve brought to the pizza business? He replied, “It’s hard to be unique in a business where so much information is shared and seen on a day-to-day basis. With that being said my mother was a seamstress growing up, so I watched her make beautiful dresses and that was always inspiring for me. We’ve introduced some cool King Umberto gear like hats, t-shirts, and jackets.” Check out that Rising Stars Q&A at https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizza-industry/ .

Listen to this one-on-one interview with Giovanni and Executive Editor Denise Greer.

Learn more about King Umberto at https://www.kingumberto.com/

Follow King Umberto on Instagram at https://www.instagram.com/kingumberto/

Follow Giovanni on Instagram at https://www.instagram.com/giovanni_chez/

Listen to Giovanni’s previous The Hot Slice episode: https://pizzatoday.com/podcasts/the-hot-slice/s5e1-rising-star-john-cesarano-on-continuing-a-legacy/.

It’s been a whirlwind kind of few months for Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania. After capturing the first-place finish in the Pan Division, Tony went on to win the Finals to be named World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas.

We caught up with Tony to see learn more about his winning pizza, competing at an international level and see what’s happened since the big win.

During a Q&A, we asked Tony: What does it mean for you to receive recognition as the Pizza Maker of the Year? He said, “I think the biggest thing for me is that fact that I accomplished something I set out to do a long time ago. I first started competing in 2017. Since the beginning it has been a rollercoaster. Looking at it now I am most happy to bring these awards back to my hometown of Nesquehoning, PA, and all of Northeastern Pennsylvania. We have some incredible pizza in our area and I am just happy to be a part of the community. I think the most import thing for me after winning is the fact that my daughters witnessed firsthand that hard work and determination really do pay off in the end. They saw all the reps, all the trials and tribulations with this pizza, and to get this outcome was the greatest example I could give them to keep pushing forward to achieve what you dream off.”

Read his Q&A at https://pizzatoday.com/topics/industry-news/world-champion-pizza-maker-of-the-year-2024-is-tony-cerimele-new-columbus-pizza-co/

This week on The Hot Slice Podcast is Chip Myles. His passion for the pizza business and his customers radiates through this episode.

Chip Myles opened Myles’ Pizza Pub in 1978 in Bowling Green, Ohio. The pizza pub's family business hospitality, unique style of pizza, and late-night hours earned a loyal fanbase among the Bowling Green community and beyond in Ohio, leaving a lasting legacy behind when they closed in 2016. The Myles family moved to Greenville, SC, where they re-opened Myles’ Pizza Pub in 2019.

Chip, now in his 70s, still mans the kitchen every day the pub is open and serves as keeper of the secret sauce. Though Chip shares restaurant owner responsibilities with his wife Bridget and daughter Meredith, he remains the sole keeper of the secret sauce. The new pub gets visitors from their Bowling Green era almost every day, and ships their pizzas nationwide for those who can't make the trip.

Listen to more on:

· Closing the Bowling Green, OH restaurant

· Opening in Greenville, SC, and the notable differences

· Being a hands-on operator

· Why retirement wasn’t for Chip

· Handing over the reins to your daughter

· What’s next?

Learn more about Myles’ Pizza Pub at https://www.mylespizzapub.com/.

This week, we talk with Corey Watson, founder of Pizza for Ukraine. Pizza for Ukraine's mission is to Make Pizza, Not War. We make Neapolitan pizza is made for Ukrainians affected by the trauma of war. Whether they are displaced, orphaned, wounded, responding to emergencies, or fighting for freedom, hope is served one pizza at a time.

Corey joined us via Zoom from Kyiv, Ukraine to talk about his Pizza for Ukraine nonprofit and his push for pizza as a humanitarian food. In release from Pizza for Ukraine, Corey shares:

Pizza for Ukraine was founded by \Watson, who was born and raised in Portland, Oregon, where he studied Political Science at Portland State University, with a focus on National Security, Authoritarianism, and Democracy Promotion. After university he worked as a software engineer before pursuing his passion for pizza in Naples, Italy. There, he trained as a pizzaiolo at the Associazione Verace Pizza Napoletana (AVPN). Before Russia began its full-scale invasion of Ukraine on February 24, 2022, he planned to work at an AVPN pizzeria. Instead, he made his way to Poland on April 25th, 2022 to volunteer with World Central Kitchen on the Ukrainian border in Przemsyl, Poland. There he helped cook and serve hundreds of thousands of portions of food for Ukrainian refugees. Then on June 20th, 2022 he moved to Lviv, Ukraine to volunteer indefinitely and start Pizza for Ukraine. The broad mission of Pizza for Ukraine is to “Make Pizza, Not War”. While Ukrainian forces are fighting back against Russia, Pizza for Ukraine will support the cause by making Neapolitan pizza for Ukrainians who are displaced, orphaned, wounded, responding to emergencies, and fighting for freedom. Believing pizza to be humanity’s favorite food, it can provide a source of nourishment and hope, but also as a bridge to connect the world and act as a communal lens to discover support at an inspirational level beyond other forms of aid.

Now based in Kharkiv, Ukraine, a frontline city less than 20-miles from the Russian border that’s under constant attack, Pizza for Ukraine begins its new mission to open a pizza school in Kharkiv. Such a school will invest in the local economy by providing Ukrainians new professional skills to start new businesses, provide children an uplifting experience, youth a feeling of empowerment, soldiers to receive psychological therapy, and volunteers to take part in pizza deployments to villages along the frontlines. Pizzaiolos from around the world are invited to teach at this school in-person or remotely via a video-link. Its first masterclass will be on June 10th, in collaboration with the Swiss charity HEKS/EPER, to provide Ukrainian female youth empowerment and opportunities to become future pizzaiolas. On June 15th and 16th they’ll be welcomed to volunteer at the Vintage Buro Charity Market as Pizza for Ukraine makes and sells pizzas to fundraise for the Ukrainian military.

Pizza for Ukraine has been supported by the Associazione Verace Pizza Napoletana, the guardians of the Neapolitan pizza tradition based in Naples, Italy. Mobile pizza ovens donated by Ooni, pizza flour from Caputo, tomatoes from Ciao, dough mixer from Sunmix, pizza making tools from Gi Metal and Cambro, and donations from private individuals through its website: https://pizzaforukraine.org

This week, Josh and Denise chat with Hengam Stanfield, co-owner of Mattenga’s Pizzeria in San Antonio, Texas. What started out as taking over a failing pizzeria in 2013 has grown into eight locations and expanding.

Hengam and husband Matt met in college, both aspiring engineers but soon realized they wanted to be in business for themselves. They entered the restaurant world without any experience in dining. They learned on the job from day one. They were able to apply their engineering mindset to establishing the systems to help their business succeed.

In 2020, after considering selling their two-unit operation, Hengam and Matt decided instead to take their business to the next level and grow. Even amidst the pandemic, Mattenga’s able to grow by 20 percent that year. Hengam shares their growth strategy and what she is looking for in potential restaurant spaces.

Mattenga’s staff is key to the pizza company’s growth. Hengam talks leadership and how important communication and team development are.

Hengam host the Making Dough Show on YouTube with over 500 episodes focused on restaurant business advice and tips. We get into a discussion about one of her episodes on Using AI in marketing. Check out her Making Dough Show at https://www.youtube.com/@makingdoughshow/.

Also on the podcast episode:

Hengam’s drive to be a leader and educator in the pizza industry.
Mattenga’s priorities are in the next year.
Social media strategy.

Learn more at https://mattengas.com/ and on Instagram at https://www.instagram.com/mattengaspizza/ .

This week on The Hot Slice Podcast, Denise and Jeremy chat with Patrick Elston, who with his wife Mandy operates Gus Franco’s Pizza in Lower Burrell, Pennsylvania.

Originally started as a food truck, Gus Franco’s opened in 2017. He talks about the steady rise of the pizzeria. Family dynamics and raising kids in the family atmosphere pizzerias. The pizzeria named after their young sons, who Patrick hopes one will take over the business someday.

The pizzeria has been named one of Pittsburgh’s Top 11 Pizzerias by the Pittsburgh Post-Gazette. Patrick works to perfect Gus Franco’s wood-fired pizza. Some favorites are Cacio E Pepe (cash-ee-oh ee peppy, or just say Cheese and Pepper) with seasoned cream and mozz base, finished w/parmesan crema & cracked black pepper. Top seller is Hot Dad with sauce, mozz, parm, hot sopressata, Mike's Hot Honey™.

He is the personality behind the business, always appearing on social media posts like his Daily Dough Instagram series. He has become a regular guest on a local television news with a cooking demonstration. He is especially thankful for the layout of the carryout business where he can get face time with his guests as they pick up their pizzas.

Learn more about Gus Franco’s Pizza at https://gusfrancospizza.square.site/ and on Instagram at https://www.instagram.com/gusfrancospizza/ .

This week on The Hot Slice Podcast, we hear Shelby Hall’s story. She owns Fox’s Pizza Den Cheat Lake in Morgantown, West Virginia and starting working at Fox’s Pizza Den as a teenager. While in college, she leaped into management. After graduation, she was presented with a franchise opportunity that she passed on. She waited for the right opportunity where the finances and location aligned.

Shelby talks about the moving parts of business ownership and mentorships that helped her line up her franchise. She outlines the research that went into her decision.

She highlights the adventures of being a new business owner and the elements she had to learn along the way.

She talks about how she set the tone for a strong leadership environment in her restaurants.

Shelby reflects on the new energy and ideas that she has brought to the business, like community outreach and introducing a mobile unit.

She talks about chasing a rush from buying the business, adding catering and maybe adding another location.

Learn more about Fox’s Pizza Den at https://www.foxspizza.com/.

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews four pizzeria operators who are defining their pizza businesses in their own ways.

Jason Dascoli, Rock City Pies and Ice, Bloomfield, Colorado, checks back in to give us an update on his pizzeria. He talks about his personal and business growth, being guided by mentors, improving his systems and changing up his marketing tactics. Learn more about Rock City Pies and Ice at https://www.rockcitypieandice.com/.

Rick Herman owns Log Home Wood Fired Pizza in McGregor, Minnesota with two mobile units and a brick-and-mortar pizzeria. He has optimized reduced store hours to reflect his small town. He talks history and business adjustments over time. Learn more about Log Home Wood Fired Pizza at https://northwoodspizza.com/.

Sam Boulis has owned Gabby’s Pizza, Winchendon, Massachusetts for 20 years. He shares what he has learned. He talks community outreach, his Greek pizza style, growing in business. Learn more about Gabby’s Pizza at https://www.gabbyspizza.com/.

Salvatore Reina owns Francesca Pizza and Squared in Elmwood Park, New Jersey. While Francesca is a traditional pizzeria, Squared is a ghost kitchen operating out of the Elmwood location. He talks about operating and marketing both businesses. Learn more about Francesca’s at https://elmwoodparkpizza.com/.

This is the last episode in our interviews from Pizza Expo 2024 series. Next week we are back to full-length episodes with individual pizzeria operators.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews three operators with pizzerias doing business in California. Check out these Golden State pizza pros:

Zak Fishman from Prime Pizza. The pizza company has seven locations in Los Angeles, California. Zak shares how much the LA pizza scene has grown, details Prime’s authentic New York style pizza, why pizza, and growing from one to seven units in 10 years. Learn more about Prime Pizza at https://primepizza.la/ .

Philip Adler from Freda’s Pizza. The artisan pizzeria has three locations: Camarillo, West Lake and Moorpark, California. Philip talks food truck beginnings, his background in the restaurant business and his Pizza Expo experience. Learn more about Freda’s at https://www.fredaspizza.com/.

Steven Barrantes, is owner/operator at Slice of Homage in San Jose, California. The pizzeria serves up a New York-inspired and Detroit pizza. Steven lets us in on the pizza scene in San Jose, what brought him into the pizza business, and his thoughts competing in his first International Pizza Challenge. Learn more about Slice of Homage at https://www.sohpizza.com/

Stay tuned as we continue our interviews from Pizza Expo 2024.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews operators who are building their businesses and expanding their reach in the pizza industry. They are:

Sofia Arango founded of Atlanta Pizza Truck a catering company in May 2020 in Atlanta, Georgia. She has also created a thriving pizza industry community, Latinos En Pizza. She shares how she started both ventures and her vision of sharing stories of Latinos in the pizza industry. Learn more about Atlanta Pizza Truck at https://www.theatlantapizzatruck.com/ and explore more on Latinos En Pizza at https://www.latinosenpizza.org/

Jonathan Fell and Zachary Black operate Jason’s New York Style Pizza in Bangor, Maine. The couple details the three-location’s model and its focus on carryout. Johnathan shares the story of his family business as a second-generation operator. Learn more about Jason’s at https://jasonsnypizza.com/.

Enrico and Cira Aguila own Uncle Rico’s Pizza, an old-school mom and pop pizzeria in Fort Myers, Florida. We talk concept and pizza style. We also chat about getting national press for best pizza and what comes with that. Learn more about Uncle Rico’s at https://www.unclericospizza239.com/.

Stay tuned as we continue our interviews from Pizza Expo 2024.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews experience multi-unit pizzeria operators: Zach Toth and Chris Brown of Blacksburg, Virginia-based Benny’s Pizza with 32 locations and Jonathan Schroeter from Il Primo Pizza & Wings with seven locations in Southwest Floriday

Benny’s is home of the 28” Virginia Slice. Since the first location opened in Blacksburg, VA, in 2011, the pizza company has grown to 32 locations in Virginia, North Carolina, South Carolina, Pennsylvania, Michigan and Wyoming. Each Benny’s has a unique name. The original is Benny Marzano. We talk about growing the business and what Zach and Chris look for in a new location. We also talk pizza industry and Pizza Expo. Learn more about Benny’s at https://www.bennysva.com/our-story/.

Il Primo was founded by Paul Conti opened the first Il Primo in Arizona in 1983, growing to three locations. But when Conti relocated to Naples, Florida, he closed the Arizona stores and opened his concept in Southeast Florida in 1999. He grow Il Primo to six locations. Director of Operations Jonathan Schroeter continues that charge. Jonathan shares the growing pains of operating multiple restaurants during hurricanes. We talk about how the model has shift from large footprint dining to more carryout and delivery. We talk about Pizza Today’s visit to Il Primo in 2020 and Pizza Expo. Learn more about Il Primo at https://ilprimopizza.com/

Stay tuned as we continue our interviews from Pizza Expo 2024.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

The Hot Slice with Pizza Today marks its 200th episode with a special episode. Listen as we look back some of our favorite episodes, talk about how the podcast has evolved and what to expect moving forward.

Who is your wish list guest that you would like for us to have on the show? Let us know.

If you would like to be a guest on The Hot Slice Podcast, reach out to Executive Editor Denise Greer dgreer@pizzatoday.com.

Now let’s explore some of the episodes, Josh, Denise and Jeremy mentioned on the show:

Meet the Pizza Today Podcast Team: Episode 1

S2E7 Pizza Champion Ali Haider gives the pizza tribe a much-needed pep talk

S3E2 Jeff Smokevitch on Detroit-Style Pizza

S3E10: Cup of Joe — Joe Fugere, Tutta Bella Neapolitan Pizzeria, Seattle, WA

S4E7 Maggie Mieles: Growing Up in the Legendary Di Fara Pizza

Science of Pizza Dough and Positivity with Derek Sanchez
On Deck with Chris Decker
Tony Gemignani on Pizzeria of the Year
Pizza Today Mail Bag
The Creative and Entertaining John Gutekanst

129: A 3-Month Waitlist on Pizza Orders! How?

The Brilliant Sarah Minnick of Lovely’s Fifty Fifty
A Pizza Destination on Route 66
Catching Up with Pizza Man Dan Collier

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise spends some time with women who are in the mobile pizzeria business to get their perspective on business, mobile clientele, the pizza industry and Pizza Expo.

Gina and Betsy Wolfe own the upstart Wolfe It Down Pizza in Princeton, Iowa. Gina is retiring this month, so the couple’s new pizza mobile unit will debut at an event in May. We learn all about how this mobile unit is getting off the ground.

Colleen Constant and husband and Chef Isaiah Ruffin own Project Pizza in Seattle, Washington. The food truck relocated from Colorado. We talk with Colleen about business growth plans and learn more about their food literacy nonprofit organization. Explore more about Project Pizza at https://www.projectpizzaco.org/.

Linda and Abby Ortegas, owners of Fired Up Fresh in Watsonville, California, give us an update on what’s happening with the business and the rebranding process they are currently going through. Learn more about Fired Up Fresh at https://www.firedupfresh.net/.

Stay tuned as we continue our interviews from Pizza Expo 2024.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub: https://pizzatoday.com/topics/industry-news/pizza-expo-2024-all-news-from-the-worlds-largest-pizza-show/

Belfast, Ireland Pizza Scene began with John Arena

We’re back from Pizza Expo in Las Vegas with story after story from pizzeria operators. For the next several episodes of The Hot Slice, we will take you back to the Pizza Today booth to listen to interviews with pizzeria operators from around the country and the world.

We kick off the first episode with a unique tie-in to Pizza Expo’s Opening Keynote Speaker John Arena. Denise sat down with Ciaran Kelly, owner of Pizza Guyz in Belfast, Ireland. He shares the story of how pizza first made its footprint in Belfast. John Arena played a major role in Belfast’s first pizzeria. Listen to Ciaran tell the story.

With over 20 years in the pizza industry, Ciaran also share insights on pizza in Ireland and how operating a pizzeria on the front lines during turbulent times helped bring a divided community together

Ciaran also made his debut in the International Pizza Challenge. He details that experience and what keeps him coming back to Pizza Expo.

Learn more about Pizza Guyz at https://www.pizzaguyz.com/ and on Instagram at https://www.instagram.com/pizzaguyzbelfast

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub: https://pizzatoday.com/topics/industry-news/pizza-expo-2024-all-news-from-the-worlds-largest-pizza-show/

Happy Pizza Expo Week — the best week of the year!!! We hope you are having an amazing show experience and if you’re not at Pizza Expo, you can stay connected with show updates at https://pizzatoday.com/topics/industry-news/pizza-expo-2024-all-news-from-the-worlds-largest-pizza-show/.

While we’re in Las Vegas together, we’re sharing a favorite episode. Enjoy this Replay of Dough Talk with Peter Reinhart. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza.” Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.

This week, we talk with co-executive chefs and partners Thomas McNaughton and Ryan Pollnow at San Francisco-based Flour + Water to get the skinny on the direction their taking their highly successful pizza concept. Check out more details provided by Flour + Water:

Thomas McNaughton, Co-Executive Chef & Founding Partner, Flour + Water Hospitality Group (Flour + Water, Flour +Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)
Thomas McNaughton, founding partner, co-chef and CEO of Flour +Water Hospitality Group, grew up in Southern New Jersey. He graduated from the Culinary Institute of America in Hyde Park, New York, then gained valuable experience working for Bay Area restaurants La Folie, Gary Danko and Quince. On his culinary journey, he also worked at a number of Michelin-rated restaurants in France, Germany and Italy, falling head over heels in love with the hand-rolled pastas of Bologna and the nonne that produce them. Thomas is relentlessly driven by the community of farmers, craftsmen and “creatives” that call the Bay Area home.

Ryan Pollnow, Co-Executive Chef & Partner, Flour + WaterHospitality Group (Flour + Water, Flour + Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)
Ryan Pollnow, co-chef and vice president of the Flour + WaterHospitality Group, discovered a love for cooking and the micro seasons of the Bay Area while growing up in Northern California. Ryan completed culinary school in Sonoma County while working at restaurants and wineries to further develop his acumen in the field. He continued his education abroad at renowned restaurant Mugaritz in northern Spain before returning to the Bay Area. Traveling for culinary inspiration has always been an important part of his growth, and his time in Italy left a significant imprint on his love for seasonal cooking. Ryan led each FWHG kitchen individually as Chef de Cuisine before transitioning into his current role overseeing all culinary operations as co-executive chef.

Flour + Water Pizzeria | Flour + Water Pizza Shop

Flour + Water Pizzeria, 532 Columbus Ave, San Francisco, CA 94133

Flour + Water Pizza Shop, 1533 Stockton Street, San Francisco, CA 94133

Co-Chefs: Thomas McNaughton, Ryan Pollnow

Beverage Director: Samuel Bogue

Director of Operations: Amanda Flores

General Manager: Paige McNeil

Hours: 11:30am to 10pm, daily

fwpizzeria.com | @flourandwaterpizzeria

This week on The Hot Slice Podcast Jeremy sits down for a one-on-one interview with pizza legend John Arena. The co-founder of Metro Pizza in Las Vegas will deliver the opening day keynote address at the 40th Pizza Expo later this month.

During the discussion, John touches on his feelings about tinkering with dough formulas and pushing the industry forward through trial and error. He teases his keynote ("from Me to We," he says) and even talks about his favorite style of pizza to eat (hint, he grew up on it), as well as his favorite style of pizza to make.

This year's Pizza Expo is set to shatter records, and you aren't going to want to miss Arena's keynote. Learn more about the 40th annual Expo at www.pizzaexpo.com. Read more about Metro pizza here https://pizzatoday.com/topics/people-pizzerias/pizza-today-on-the-road-metro-pizza-las-vegas-nv/.

This week on The Hot Slice Podcast we are going behind the judges’ curtain at this year’s International Pizza Challenge at Pizza Expo in Las Vegas. Jeremy and Denise get the inside scoop on IPC judging from longtime judges Hassi Sadri, Scott Wiener and Scott Anthony.

The International Pizza Challenge has long been the premier pizza competition and it’s getting even better. IPC has always held high standards and code of ethics for judging. This year, judging has become even more transparent. Our three esteemed guests outline new initiatives to aid in transparency and training the 50 judges who will evaluate entries to help them be on the same page and make sure that every pizza is judged fairly and consistently.

Pizza Expo will host nearly 500 competitors. The International Pizza Challenge consists of 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & World’s Best Cheese Slice. The International Italian Sandwich Competition returns. Partner competitions include the California-Style Competition, hosted by the California Milk Advisory Board; Ooni Pizza Throwdown, hosted by Ooni; and Plant-Based Competition, hosted by Daiya.

Special thanks to Michael LaMarca, Jeremy Galvin and the team at Master Pizza who runs IPC and show director Bill Oakley for their continued efforts and improvements to the competitions.

Learn more about the International Pizza Challenge at https://pizzaexpo.pizzatoday.com/giveaway-rules-regulations/international-pizza-challenge/

Read more about the Rules and Regulations for Competitors at https://pizzaexpo.pizzatoday.com/wp-content/uploads/2024/02/2024-IPC-Rules-and-Regs_FINAL.pdf

The 40th Pizza Expo is less than one month away. Jeremy, Josh and Denise dedicate this episode to all things Pizza Expo. From the show floor, competitions and demos to seminars and special events, there’s so much to look forward to this year.

Pizza Expo 2024, commencing at the Las Vegas Convention Center, March 19-21, is expected to be biggest and best Pizza Expo yet. Attendees and exhibitors can expect fanfare and celebration of our four decades.

Listen as the team shares some highlights and favorite events happening at the Las Vegas show.

Get a Preview of Pizza Expo 2024: https://pizzatoday.com/topics/industry-news/2024-pizza-expo-preview/.

What’s Pizza Expo?

The annual International Pizza Expo remains unchallenged as the industry’s largest event. Thousands of pizzeria professionals convene in Las Vegas, Nevada each year for 3 days dedicated to all things pizza. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event. Visit https://pizzaexpo.pizzatoday.com/ for more information.

This week, we chat with Odie O’Connor, owner of Boxcar Pizza in Portland, Oregon. Boxcar is a vegan Detroit style pizza shop. His first venture into the pizza biz was a wood-fired pizza cart. On the show, we got the skinny on Odie’s next pizza project, a New York-style pizzeria in his hometown of San Diego, California, offering New York sourdough pies, as well as Sicilian and Grandma.

That’s five styles. Odie has a passion for pizza dough and learning. We talk about the process and the various styles. He shares how he decided to go into business with each style.

Doing a vegan Detroit pizza is unique. He details what he wanted in a Detroit pizza and why it’s open to all pizza lovers. Yes, we even talked cheese, since it’s a signature of the style.

In a Conversation in Pizza Today Magazine, Odie talked about the R&D of his Detroit. He said “When developing the vegan recipes I always consider taste, smell, allergens, and food cost. Our meats are typically made from either vital wheat gluten or textured vegetable protein. Once I decide what the base will be, I begin adding spices and liquids that I think will best represent umami flavors and also bake how I want them to on the pizzas. It really is just research, trial, error and then repeat.” Read his Conversation: https://pizzatoday.com/topics/people-pizzerias/conversation-odie-oconnor-boxcar-pizza-portland-oregon/

Check out Boxcar Pizza on Instagram at https://www.instagram.com/boxcarpizza/ and his new project https://www.instagram.com/odiespizza/ .

On this week’s Hot Slice podcast, Editor-in-Chief Jeremy White and Executive Editor Denise Greer sit down with Scott Sandler. The Pizza Expo speaker formerly owned a pizzeria in St. Louis that drew acclaim for its vegan slices. After selling that business and taking some time off, Sandler is jumping back into the fray with plans to open a new sit-down pizzeria with a wood-burning oven.

We catch up with Scott about selling a business, plans for the new pizzeria and why the new shop won’t be vegetarian or vegan but will offer meat products.

Scott has a full slate at next month’s Pizza Expo in Las Vegas. Be sure to sit in on his two seminars and his food demonstration on vegan nut cheeses. His seminar topics include “How to Sell Your Pizzeria for Top Dollar” and “Increasing Your Profit Margin”. Check out his Pizza Expo bio page here: https://pizzaexpo.pizzatoday.com/speaker-bios/#scott-sandler

To view the full educational lineup, check out www.pizzaexpo.com.

On this week’s Hot Slice podcast, Editor-in-Chief Jeremy White and Executive Editor Denise Greer sit down with mobile operator and Pizza Expo speaker Siler Chapman. A long-time member of the World Pizza Champions, Chapman has most recently found success in the “food truck” realm. From weddings to corporate events, his catering gigs have taken his business to the next level.

Chapman will lead a four-hour pre-show workshop on Monday, March 18 at Pizza Expo. “Launching and Thriving with a Mobile Pizzeria” will take place from 8 a.m. to Noon at the Las Vegas Convention Center. You can purchase tickets to the workshop at PizzaExpo.com.

For more from Chapman, check out this article he wrote for PizzaToday.com in 2021 on mobile pizzerias: https://pizzatoday.com/topics/finance-growth/how-to-launch-a-mobile-pizza-business/

This week, we catch up with Audrey Kelly, co-owner of Audrey Jane’s Pizza Garage in Boulder, Colorado. Audrey is a World Pizza Champion, frequent speaker at International Pizza Expo and contributing writer for Pizza Today. Audrey is also an Ambassador for Women in Pizza.

Since opening in October of 2015, the Pizza Garage has been featured in numerous publications and even on the Food Network.

Find out what Audrey has been up to lately with the business. She details the ins and outs of having a pasta sauce line in the retail space. She also goes into balancing business ownership and parenthood.

Learn more about Audrey Jane’s Pizza Garage at https://www.thepizzagarage.com/ and on Instagram at https://www.instagram.com/audreyjanespizza/.

Read Audrey’s most recent Pizza Today article: The versatile Pesto sauce can be used as topping, base, marinade, dressing

https://pizzatoday.com/topics/menu-development/the-versatile-pesto-sauce-can-be-used-as-topping-base-marinade-dressing/

Check out Audrey’s Education Sessions at Pizza Expo:

Wednesday, March 20 | 10:15 am to 11:15 am

Room No: Show Floor Demo Area

D05 Demo: How to Build a Better Pie

Audrey Kelly

Owner/Pizzaiola

Audrey Jane's Pizza

Session Description

Speaking of elevating your pizza game, Colorado-based operator Audrey Sherman is here to demo methods and processes to make your pizza better.

Tuesday, March 19 | 4:00 pm - 5:00 pm

S23 Panel Discussion: Women-Owned Pizzerias

Audrey Kelly, Owner/Pizzaiola, Audrey Jane's Pizza

Leah Scurto, Owner-Operator, PizzaLeah

Type: Seminar| Track: Seminar | Room No: W222-223

Learn more about Pizza Expo at https://pizzaexpo.pizzatoday.com/.

Gabriella Ottaiano said receiving an 8.9 score from Dave Portnoy’s One Bite at Barstool was life-changing for Calabria Restaurant & Pizzeria in Livingston, New Jersey.

It was just what the pizzeria needed in the midst of the COVID-19 Pandemic. Since the review, Calabria’s has seen remarkable growth, a streamline operation and a marketing focus capitalizing on the review.

The pizza that received the score was the Calabria’s Crunchy Thin. After the review, people seeking the high-scoring pizza confused other Calabrias with the Livingston restaurant so Gabriella had the pizza trademarked. Listen to the process she went through to trademark their signature pizza.

She also made several changes in the kitchen to help accommodate the increase in volume and maintain food quality. Check out how she did it.

Calabria’s added nationwide shipping. See how they were able to incorporate the frozen line in the kitchen flow.

Calabria’s also participated in the inaugural One Bite Pizza Festival. Found out how the experience went.

For 40 years, Calabria’s has been family and Gabriella is part of the second generation to run the business.

Learn more about Calabria’s at https://calabrianj.com/ and on Instagram at https://www.instagram.com/calabriarestaurant/

Watch Calabria’s One Bite Review: https://youtu.be/-HsElQR9drU?si=1E549VNOjICLIou

Read Pizza Today’s article, Pizza Festivals: Getting Involved with a Pizza Fest -- https://pizzatoday.com/topics/brand-marketing/pizza-festivals-getting-involved-with-a-pizza-fest/

Other Show Notes:

35 Pizzerias to Watch in 2024

We received hundreds of outstanding submissions for our Pizzerias to Watch feature and have painstakingly whittled them down to this list of 35.

https://pizzatoday.com/topics/people-pizzerias/35-pizzerias-to-watch-in-2024/

Pizza Expo 2024 Registration is Open

Pizza Expo turns 40 in March. Register now to attend the industry’s premier event!

https://pizzatoday.com/topics/industry-news/pizza-expo-2024-registration-now-open/

Listen to Sean Rowe, owner of St. Angelo’s Pizza in Atlanta, Georgia.

Join this one-on-one conversation with Executive Editor Denise Greer and Sean Rowe, owner of St. Angelo’s Pizza in Atlanta, George. St Angelo’s is a pizza company with two locations with very high volume.

Sean has a philosophy that he’s always only about 60% there which keeps him striving to improve his business. The company wasn’t always successful. Sean kept dialing in different areas. Hear how he fixed the product, streamline operations, dialed in delivery and most importantly enhanced his employee retention and employee culture.

Denise visited St. Angelo’s in 2022. They talk about how the business was and how it has changed. In the article, he also shared St. Angelo’s origin story….

Very successful in the software business for six years, Rowe was ready for something new. His uncle approached him in 2002 to invest in a carryout and delivery pizzeria. “Well sure, how hard can that be as I’m strutting?” he says. “Big mistake.”

But hindsight being 20/20, Rowe says, “The place is a disaster. The food is horrible.” His only recourse he felt was to open a new location and change everything. Wait, what?

“The definition of an entrepreneur is to be able to pay for your mistakes,” he says. “But the ego will not let me let this go away. So, I find (a location next to the) Kroger. It’s $35 a square foot in 2003. But it’s not more than 1,000 square feet.” Rowe eventually bought out the business from his uncle.

“I upgraded the cheese, pepperoni and sausage,” he says. “I didn’t change everything immediately, but the dough did change and slowly then the sauce. Everything was wrong,” he says.

“The first day we opened over there we did like $850, and I thought it was made from Heaven,” he says of St. Angelo’s 2004 launch. “Then we started tweaking the menu and then I developed those garlic knots.”

He tackled reformulating the pizza dough. “I must have made 300 to 400 batches of dough that I threw out in the course of a few months,” he says. “With enough of the expertise from the guys I had working for me, we sort of came into figuring out the dough. That took a good year or two.”

Read the entire St’ Angelo’s entire On the Road feature: https://pizzatoday.com/topics/people-pizzerias/on-the-road-st-angelos-pizza-atlanta-ga/

Jeremy White and Denise Greer Welcome 2024 on The Hot Slice Podcast
We usher in a new year with a session where we talk shop on a variety of topics ranging from the Pizza Industry Excellence Awards to Pizza Expo 2024 competitions and more. We capped off 2023 by announcing the PIE Awards winners on PizzaToday.com. Here we give a quick shout out to the winners in 24 categories as well as look ahead to the 40th Anniversary of Pizza Expo.

First, the PIE Awards winners:
2023 PIE Awards Winners
• Young Entrepreneur of the Year — Laura Meyer, Pizzeria Da Laura
• Pizza Chain of the Year — Pizza My Heart, Santa Cruz, California
• Best Advertising Campaign — Mattenga’s Pizzeria, San Antonio, Texas
• Top Employee Initiatives — Caliente Pizza & Draft House, Pittsburgh, Pennsylvania
• Most Interesting Menu — Slice Pizza & Brew, Birmingham, Alabama
• Best Seasonal Menu — Crafters Pizza & Draft House, Carmel, Indiana
• Community Involvement Award — Punxsy Pizza, Punxsutawney, Pennsylvania
• Pizzeria Startup of the Year — Blue Square Pizza, Hopkinton, Massachusetts
• Mobile Pizza Business of the Year — Cut Stone Foods, Kenosha, Wisconsin
• Best Pizzeria Website — Rotolo’s Pizza, Baton Rouge, Louisiana
• Sustainability Champion — Catch-A-Fire Pizza, Blue Ash, Ohio
• Pizza Chain Executive of the Year — Nick Bogacz, Caliente Pizza & Draft House
• Best Branding — Caliente Pizza & Draft House, Pittsburgh, Pennsylvania
• Best Pizza Box Design — Varuni Napoli, Atlanta, Georgia
• Top Use of Technology — Blue Square Pizza, Hopkinton, Massachusetts
• Best Video Short — Mattenga’s Pizzeria, San Antonio, Texas
• Best Outdoor Dining Space — Parlour Pizza, Jeffersonville, Indiana
• Pizzeria Owner Mentorship Award — Tony Gemignani, Tony’s Pizza Napoletana
• Pizza Company of the Year by Region:
Northwest – Farrelli’s Pizza, Tacoma, Washington
Southwest — Mattenga’s Pizzeria, San Antonio, Texas
Southeast — Slice Pizza & Brew, Birmingham, Alabama
Midwest — Catch-A-Fire Pizza, Blue Ash, Ohio
Northeast — Emmett’s on Grove, New York, New York

Now is the time to enter if you are looking to go head-to-head with your peers in Las Vegas. The 40th Annual Pizza Expo is scheduled for March 19-21, 2024. Register to attend here: https://registration.experientevent.com/ShowPZA241/?flow=attendee&_gl=1wsr17q_gaNjIxNTQ4ODgxLjE3MDEwOTc2NTM._ga_30DENJ19E7*MTcwMzAwMjU2MC42LjAuMTcwMzAwMjU2MC4wLjAuMA..&_ga=2.27054773.929149912.1703002040-621548881.1701097653

Once you are registered to attend the show, visit the Pizza Expo competitions page to view the competition schedule, rules and enter to compete. You can find the competitions page here: https://pizzaexpo.pizzatoday.com/competitions/

Happy New Year! While we take a little break, we’re replaying one of our favorite episodes of the year. Mya Anitai, Franny’s Pizzeria & Restaurant, Highlands, New Jersey, on The Hot Slice Podcast
Our guest this week is Mya Anitai. She owns Franny’s Pizzeria & Restaurant, Highlands, New Jersey. She took over a longstanding pizzeria Francesco’s Italian Restaurant in May 2019 and rebranding the business into Franny’s in February 2020.
Mya discussed the rebranding with us in a previous Conversation. She said, “Francesco’s had been in business for 40 years before I purchased the restaurant and took over. With great bones and a neighborhood of nostalgic support, I worked steadily to modernize the menu and increase ingredient quality across the board. The most popular dishes from Francesco’s stayed as well as specials directly from my Richmond, Virginia restaurant Dinamo (@dinamorichmond). I spent months monitoring sales and learning my customer’s dining desires before fully rebranding and becoming Franny’s.”
Mya also owns Dinamo in Richmond, Virginia. We explore each restaurant’s menu and what makes Franny’s different.
Franny’s has a full menu with pizza at its center. Franny’s serves three types of pizza: classic, New York style flour-tossed round, oil-pressed, square granny pie and deep-dish Sicilian. And we get into what makes those styles unique and what’s behind that oil-pressed grandma pie. Other menu items include pastas, entrees, sandwiches, appetizers, salads and soups. We talk about Franny’s menu focus, as well as its seasonal menus and what produce she will highlight.
Listen to more on this week’s The Hot Slice Podcast.
Explore more on Franny’s at https://frannyshighlands.com/ and on Instagram at https://www.instagram.com/frannyshighlands
Read Mya’s Conversation in Pizza Today.

IPC Coordinators Michael LaMarca, Jeremy Galvin with Master Pizza on The Hot Slice Podcast

Pizza Expo 2024 in Las Vegas in March is our 40th Anniversary. There are some huge updates to the International Pizza Challenge, so we have brought Michael LaMarca and Jeremy Galvin on the show to give us the skinny. Michael, Jeremy and their team at Master Pizza and beyond make IPC a success each year coordinating the largest pizza-making competition in the U.S.

What is International Pizza Challenge?

International Pizza Challenge has evolved and grown in stature and prize money to become the most prestigious pizza-making competition in North America, if not the world. This year, we’ll have 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & World’s Best Cheese Slice, which will be represented in the pizza bake-off that will showcase 240 of the world’s best pizza makers. Each competitor will have the opportunity to bake their signature pizza on the spot at Pizza Expo, which will then be presented to a renowned panel of accredited chefs. The bake-offs will take place Tuesday through Thursday in the International Pizza Challenge contest area. The winners of each division will face off against each other in a mystery-ingredient bake-off to determine who will be named the 2024 Pizza Maker of the Year

Learn more about International Pizza Challenge at https://pizzaexpo.pizzatoday.com/giveaway-rules-regulations/international-pizza-challenge/.

This week, we continue our conversation with Peter Reinhart about everything bread and pizza dough. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza." Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.

Listen as Peter shares his wealth of knowledge on bread baking and pizza baking and just how much crossover exists. We talk sourdough and dough adaptions in the pizza making process.

Listen until the end when Peter shares his 2024 predictions.

Show Notes.

The 2024 PIZZA INDUSTRY TRENDS REPORT is here! We bring you this year’s hottest trends and pizza industry analysis, including independent operation stats, concept and sales stats, pizza and topping trends, marketing trends, labor trends and an industry outlook. Go to the report now: https://pizzatoday.com/topics/industry-news/2024-pizza-industry-trends-report/

Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024. To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

This week, we talk everything bread and pizza dough with Peter Reinhart. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza." Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.

Listen as Peter shares his wealth of knowledge on bread baking and pizza baking and just how much crossover exists. We talk shifts and movements in the pizza making process.

Stay tuned for Part II when Peter shares his 2024 predictions.

Show Notes.

The 2024 PIZZA INDUSTRY TRENDS REPORT is here! We bring you this year’s hottest trends and pizza industry analysis, including independent operation stats, concept and sales stats, pizza and topping trends, marketing trends, labor trends and an industry outlook. Go to the report now: https://pizzatoday.com/topics/industry-news/2024-pizza-industry-trends-report/

Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024. To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

This week on The Hot Slice Podcast, we’re exploring the story of a 50th anniversary and a love story and growth and change at Perry’s Pizza in Huntington Beach, California. We chat with owners Jess and Dawn Bingaman, and Lynette Swanson.

Perry’s Pizza started long before Jess and Dawn came in the picture. The original Perry’s opened in 1973. Jess was a manager at Perry’s in the 80s where he met and married Dawn, who was a frequent customer. In 1996, the owner was ready to sell and Jess and Dawn were ready to take on the adventure. It’s been a wild and amazing ride ever since. Listen to where they have taken the business.

On November 4, Perry’s Pizza celebrated its 50th anniversary with an event that included giveaways and fun. Momentum built after the anniversary celebration as local media including the Los Angeles Times shared their story.

Perry’s Pizza has grown and evolved in its five decades. The Bingamans moved the location from Newport Beach to Huntington Beach gaining more square-footage and to their surprise a huge influx in customers that they had to figure out how to manage the increased volume.

They recently expanded into the space next door to help give them even more space as the business went from counter service to sit-down casual dining.

Don’t miss the end when they share advice for other operators from their decades in the business.

Learn more about Perry’s Pizza at https://www.perryspizza.net/ and on Instagram at https://www.instagram.com/perryspizza/

Read the LA Times story on Perry’s Pizza at https://www.latimes.com/socal/daily-pilot/news/story/2023-11-24/perrys-pizza-celebrates-50-years-in-orange-county

Show Notes

Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. To register for Pizza Expo 2024, visit: https://registration.experientevent.com/ShowPZA241?flow=attendee&MarketingCode=WSPT24

To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

Denise mentioned tips on how to keep your team from burnout during the holidays. Check out that article: https://pizzatoday.com/topics/employee-management/a-gameplan-to-avoid-team-burnout/

On The Hot Slice podcast this week is veteran pizza maker/pizzeria owner Joe Carlucci. Joe owns Valentina’s Pizzeria & Wine Bar in Madison, Alabama. He followed up first-place win in the Traditional Division at last year’s International Pizza Expo with a Non-Traditional victory this year. He went on to win and be named Pizza Maker of the Year. This is the first time in challenge history that a competitor has won categories back-to-back and nabbed the Pizza Maker of the Year title. See Joe’s reaction speech to being named Pizza Maker of the Year on Pizza Today’s Instagram Reel.

Born in the Bronx and raised in Carmel, New York, Joe studied under Tony Gemignani for 15 years and was a founding member of the World Pizza Champions. He is a six-time World Pizza Champion and three-time World Champion Pizza Acrobat. Joe is a Guinness World Record holder for largest pizza base spun in one minute measures 72 cm (28.35 in) and world’s highest pizza toss using 20 ounces of dough at 21 feet and 5 inches into the air. Carlucci has appeared several times on national TV shows – such as, The Today Show, Martha & Snoop, Master Chef Kids, Best In Dough

Joe transplanted to Alabama to open Joe’s World Famous Pizza in Madison. His latest pizzeria, Named after his daughter, Valentina’s Pizzeria & Wine Bar opened in 2020. Valentina’s is expanding into a new 4,000 square foot building in four months.

The Hot Slice Podcast host and Pizza Today Executive Editor Denise Greer has an in-depth conversation with Joe, focused on the following areas:

His International Pizza Challenge wins
Holding the title of Pizza Maker of the Year
Competing on an international stage
The winning pizzas
How the wins have impacted business
Managing sales volume increase
Career struggles and triumphs
Career mentors
Philosophies and motivations
Valentina’s staff
Growth and expansion into a new space
Advice for other pizza pros

About the International Pizza Challenge

The International Pizza Challenge is held annually in the spring at International Pizza Expo in Las Vegas. Competitors battled head-to-head to find out who makes the best pizza in the world. We had five best pizza divisions: Traditional, Non-Traditional, Pan, CMAB California Style and Neapolitan/STG which will be represented in the pizza bake-off that will showcase 200 of the world’s best pizza makers and thousands of dollars in cash prizes.

Pizza Expo 2024 turns 40 and we’re going all out. While we’re not disclosing what we have planned, we’re marking the occasion in a major way. This week, Jeremy and Josh talk Pizza Expo. Attendee registration opened last week. This also means competitors can register for the show and sign up for the International Pizza Challenge and World Pizza Games.

For those not familiar with Pizza Expo, the show remains unchallenged as the industry’s leading event. Network with thousands of pizzeria professionals as they convene in Las Vegas, Nevada on March 19-21, 2024 for 3-days dedicated to all things pizza. Suppliers from across the globe, educational sessions taught by top industry professionals, and national competitions, this event is one you simply cannot afford to miss!

In this episode, we detail the second day of workshops that attendees can register for. Learn more at PizzaExpo.com

Pizza Expo 2024 turns 40 and we’re going all out. While we’re not disclosing what we have planned, we’re marking the occasion in a major way. This week, Denise and Jeremy talk Pizza Expo. Attendee registration opened this week. This also means competitors can register for the show and sign up for the International Pizza Challenge and World Pizza Games.

For those not familiar with Pizza Expo, the show remains unchallenged as the industry’s leading event. Network with thousands of pizzeria professionals as they convene in Las Vegas, Nevada on March 19-21, 2024 for 3-days dedicated to all things pizza. Suppliers from across the globe, educational sessions taught by top industry professionals, and national competitions, this event is one you simply cannot afford to miss!

We detail workshops that attendees can also register for. Here’s a quick look at the Sunday workshop that Jeremy described:

Sunday, March 17

1:00 pm - 5:00 pm

W01 What to do BEFORE You Increase Menu Prices ($250)

David Scott Peters, Restaurant Business Expert, Workshop Presenter, DavidScottPeters.com

Type: Workshop| Track: Workshop

1:00 pm - 5:00 pm

W02 The Million Dollar Pizzeria ($250)

Dan Collier, Co-Owner and President, PizzaMan Dan's

Glenn Cybulski, Executive Chef | Consultant | Speaker, Glenn Cybulski Restaurant Consulting

Type: Workshop| Track: Workshop

1:00 pm - 5:00 pm

W03 Maximizing Your Carryout & Delivery Revenue and Operations ($250)

Tony Troiano, Owner-Operator, J.B.ALBERTO'S PIZZA

Scott Anthony, Owner-Operator, Punxsutawney Pizza

Type: Workshop| Track: Workshop

1:00 pm - 5:00 pm

W04 Crafting Your Brand and Marketing Strategy ($250)

Mike Bausch, Owner-Operator, Workshop Presenter, Andolini’s Pizzeria

Type: Workshop| Track: Workshop

To register for Pizza Expo 2024, visit: https://registration.experientevent.com/ShowPZA241?flow=attendee&MarketingCode=WSPT24

To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

This week on The Hot Slice Podcast, we catch up with Scott Rivera, owner of Scottie’s Pizza Parlor in Portland, Oregon. We last visited Scottie’s in 2018 to profile the hot Portland pizzeria as an On the Road Feature. In the feature, he shares, “I think a lot of New Yorkers and people from the East Coast can relate to not finding good pizza when they move away,” Rivera says, adding that people question the water, the flour, etc. “So I decided to learn how to make pizza myself the way that I thought was good. I very quickly learned that it was not as easy as I thought it would be, and (I) started to use cookbooks and whatever I had, whatever tools I had (like) cookie sheets and made some really, really bad pizza. I think because it turned out to be so hard, I kept wanting to get really good at it. I was like ‘How can this be so hard? It’s just a pizza. There are three things you have to get right. It’s just dough, sauce and cheese.’”

In the article, he also shared that slices were his shop’s bread and butter but that has changed. He spent much of the pandemic and after dialing in his pizza and operational systems. After much exploration, he decided to open a second pizzeria. We go in-depth into his process and what it took to make the new location happen happen.

If you are a pizza dough geek, this episode is for you. Scottie details his pizza dough exploration and talks sourdough.

Read the On the Road Feature in Pizza Today at https://pizzatoday.com/topics/people-pizzerias/on-the-road-scotties-pizza-parlor-portland-or/

Learn more about Scottie’s Pizza Parlor at https://www.scottiespizzaparlor.com/ and on Instagram at https://www.instagram.com/scottiespizzaparlor/

Show Notes:

Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.com

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Jeremy and Josh read and respond to some recent emails sent to Pizza Today by readers. They talk pizza tech, desserts and business in this episode. But the real gold is near the end when the 2024 Pizza Expo Opening Day Keynote speaker is announced. It takes a legendary person to get the 40th Anniversary of Pizza Expo call, and we know you won't be disappointed. Be sure to watch this one all the way to the end to find out who it is!

Show Notes:

Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.com

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

The Hot Slice was back on the pizza show floor interviewing pizzeria pros at Pizza and Pasta Northeast on October 1-2 at the Atlantic City Convention Center. This is Part II of a two-part series of short interviews. We get the pulse of the industry from the exhibit hall.

In this episode, Jeremy and Denise chat with:

Melissa Rickman, Wholly Stromboli, Fort Lupton, Colorado

Othoniel Cruz, Tre Amici, Bayamon, Puerto Rico

Pasquale DiDiana, Bacci Pizzeria, Chicago, Illinois

Andrew Scudera, Goodfellas, Staten Island, New York

Show Notes:

Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.com

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

The Hot Slice was back on the pizza show floor interviewing pizzeria pros at Pizza and Pasta Northeast on October 1-2 at the Atlantic City Convention Center. This is Part I of a two-part series of short interviews. We get the pulse of the industry from the exhibit hall.

In this episode, Jeremy and Denise chat with:

Louise Joseph, owner of Dough Girls, Inc. in Greenwich, Connecticut

Angie Bogacz, co-owner of Caliente Pizza in Pittsburgh, Pennsylvania

Tyler Carlson & Mark Lacz, co-owners of Tymark Restaurant Group, in Westerly, Rhode Island

Show Notes:

PIZZA CON 2024! We teased our newest event that will take place at The Fillmore in Philadelphia on November 7, 2024. Sign up for updates from this one-of-a-kind event.

https://pizzaexpo.pizzatoday.com/pizzacon-2024-attend/

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Happy National Pizza Month! We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

This week on The Hot Slice, we sit down with Dan Collier. Dan Collier is co-owner and President of PizzaMan Dan’s, a regional chain in Southern California with 8 locations founded in 2012. Dan began his pizza career as a delivery driver in 1984. He served as President for a 20-store chain from 1987-2002 before becoming a Franchisee from 2002-2012.

Dan has been a speaker and educator at Pizza Expo, sharing his successes and, more importantly, his failures with fellow pizza operators and owners since 2002. Dan has also written articles for Pizza Today magazine.

We talk with Dan about his store growth and adding an additional unit. He shares concept direction, how the new store has performed and what has been key to that success.

Dan also surprises us with a new concept development that required him to change his perception of third-party delivery. Find out more about his new Los Angeles-based ghost kitchen concept.

Show Notes:

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Happy National Pizza Month! We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

Our guest this week is Mya Anitai. She owns Franny’s Pizzeria & Restaurant, Highlands, New Jersey. She took over a longstanding pizzeria Francesco’s Italian Restaurant in May 2019 and rebranding the business into Franny’s in February 2020.

Mya discussed the rebranding with us in a previous Conversation. She said, “Francesco’s had been in business for 40 years before I purchased the restaurant and took over. With great bones and a neighborhood of nostalgic support, I worked steadily to modernize the menu and increase ingredient quality across the board. The most popular dishes from Francesco’s stayed as well as specials directly from my Richmond, Virginia restaurant Dinamo (@dinamorichmond). I spent months monitoring sales and learning my customer’s dining desires before fully rebranding and becoming Franny’s.”

Mya also owns Dinamo in Richmond, Virginia. We explore each restaurant’s menu and what makes Franny’s different.

Franny’s has a full menu with pizza at its center. Franny’s serves three types of pizza: classic, New York style flour-tossed round, oil-pressed, square granny pie and deep-dish Sicilian. And we get into what makes those styles unique and what’s behind that oil-pressed grandma pie. Other menu items include pastas, entrees, sandwiches, appetizers, salads and soups. We talk about Franny’s menu focus, as well as its new seasonal menu and what produce she will highlight.

Listen that and more on this week’s The Hot Slice Podcast.

Explore more on Franny’s at https://frannyshighlands.com/ and on Instagram at https://www.instagram.com/frannyshighlands

Read Mya’s Conversation in Pizza Today at https://pizzatoday.com/topics/people-pizzerias/conversation-mya-anitai-frannys-pizzeria-restaurant-highlands-new-jersey/

Show Notes:

Submit your pizzeria for the 2024 Pizzerias to Watch List. Complete the form today at https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Learn more about Pizza and Pasta Northeast in Atlantic City on October 1-2 at https://ppne.pizzatoday.com/

Don’t forget October is National Pizza Month. We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

This week on The Hot Slice Podcast, we chat with Frank Zabski of New Haven, Connecticut. After a corporate career wore him thin, Frank got into the pizza business with a mobile unit he named "Fired Up Pizza Truck". With the catering business, Frank aimed to "bring the party to you, not just the pizza." The truck catered parties and events for 50-125 people and specialized in New Haven-style pizza.

Show Notes:

Don’t forget October is National Pizza Month. We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

Frank has since gone on to launch New Haven Pizza School (https://thepizzagavones.com/new-haven-pizza-school/). The school teaches home cooks/pizza enthusiasts how to make the iconic pizza style that remains a hidden secret from many consumers nationwide.

Read Franks's bio at at https://thepizzagavones.com/frank-zabski-a-k-a-the-polish-pizzaiolo/.

Frank will be leading a hands-on demo on New Haven-style pizza at the upcoming Pizza & Pasta Northeast show in Atlantic City. The demonstration is slated for October 1 from 3-4 p.m. Check the PPNE show schedule and learn more at https://ppne.pizzatoday.com/.

Learn more about New Haven-style "apizza" here https://pizzatoday.com/topics/menu-development/apizza/. Then check out our Pizzeria of the Year feature on Modern Apizza, a New Haven staple, here. https://pizzatoday.com/topics/people-pizzerias/2023-pizzeria-of-the-year-modern-apizza-new-haven-connecticut/

Jeremy, Denise and Josh hop in this week’s podcast give all the skinny for the upcoming Pizza & Pasta Northeast at the Atlantic City Convention Center on October 1-2.

Pizza & Pasta Northeast showcases top suppliers for pizzerias and Italian restaurants. The two-day show features a schedule of pizza and pasta demonstrations by top chefs, seminars and workshops given by industry leaders, and special presentations from featured keynote speakers.

Presented by International Pizza Expo, the annual trade show in Las Vegas for the pizzeria industry, this event gives the region of the U.S. the highest concentration of independent and small chain Italian-concept restaurants its very own focused gathering of buyers and sellers.

With a full line up of events, educational sessions, demonstrations and competitions, get the PPNE app to plan your trip: https://pizza.a2zinc.net/PPNE2023/Public/Content.aspx?ID=42829

For more info on Pizza and Pasta Northeast, visit https://ppne.pizzatoday.com/

Show Notes:

Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.com

Don’t forget October is National Pizza Month. We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

This week on The Hot Slice Podcast, we chat with Drew Butler, who perhaps has been destined to be in the pizza industry. Things aligned for Drew when he was making pizzas out of his house as fundraisers for youth sports. He had been looking for a building to start his business when friends shared that a beloved local market had an unused pizza oven. Instead of undertaking a costly buildout on a new facility, Drew opted to set up shop, Market Pizza by Drew Butler, at the Jackson Market in Culver City, California.

We dive into what goes into making his neo-Neapolitan pizza including the use of a three-flour blend, sourdough and a long fermentation process.

Drew was named a Rising Star in the Pizza Industry in July. In his Q&A, Drew says, “I am striving for excellence in pizza and service experience for Market Pizza. My highest priority is the uniqueness of my dough and the special time my 67-hour process deserves. It all starts with the crust — the rest is just toppings! Gourmet toppings for sure, but we have a pretty level playing field for tomatoes, cheese, meats and veggies. The crust is my signature. It’s what defines my pizza from everyone else’s. It’s got my name on it, so it’s got to be great!”

See how he’s adding to the momentum as he grows in the pizza business. Find out his ultimate goal.

Read Drew’s Rising Stars Q&A at https://pizzatoday.com/topics/people-pizzerias/drew-butler-market-pizza-by-drew-butler-culver-city-ca-rising-star-2023/

Follow Market Pizza by Drew Butler on Instagram at https://www.instagram.com/marketpizzabdb/

Show Notes:

Attention ALL PIZZERIA OWNERS AND OPERATORS: As a valued member of the pizzeria community, we would like to invite you to participate in an industry survey. Be counted in this annual gauge of vital pizzeria insights, issues and trends. Take the survey now: https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/

Last chance to submit your pizzeria for one of the 20 categories in the PIE Awards. Learn more at https://pizzatoday.com/pie-awards/

Celebrate National Pizza Month in October! Pizza Today has you covered this October with our National Pizza Month Pizzeria Tool Kit. We’ve pulled together resources to help you mark the occasion and promote your National Pizza Month campaigns in your store, in the community, virtually and on social networks.

This week on The Hot Slice Podcast, we have our upcoming Pizza and Pasta Northeast Keynote Speaker Will Grant on the show. Will owns That's A Some Pizza in Bainbridge Island, Washington and Sourdough Willy’s in Kingston, Washington.

One of four Master Pizzaiolo in the United States Will has been making pizzas for 39 years with his family pizzerias. He has opened 13 restaurants since 1984 and has won and placed in over 5 food competitions in the last 5 years. Currently Will teaches professional classes out of both his restaurants "That's A Some Pizza" and "Sourdough Willy's" which serve a combined five styles of pizza, all using a heirloom sourdough starter. As a World Pizza Champion team member, restaurant consultant and Master Pizzaiolo Will has the experience you need to help be successful in your restaurants.

We dive into how Will is able to motivate his team and create excellence in his product. He goes beyond his story walls to help consult and instruct pizzeria operators across the country. He is a frequent speaker and demonstration presenter at Pizza Expo in Las Vegas and Pizza and Pasta Northeast in Atlantic City. Listen to find out how Will is elevating the pizza industry.

Show Notes:

Attention ALL PIZZERIA OWNERS AND OPERATORS: As a valued member of the pizzeria community, we would like to invite you to participate in an industry survey. Be counted in this annual gauge of vital pizzeria insights, issues and trends. Take the survey now: https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/

Follow That’s a Some Pizza at https://www.thatsasome.com/ and on Instagram at https://www.instagram.com/thatsasomepizza/

Follow Sourdough Willy’s at https://www.sourdoughwillys.com/ and on Instagram at https://www.instagram.com/sourdoughwillyspizzeria/

Learn more about Pizza and Pasta Northeast in Atlantic City on October 1-2 at https://ppne.pizzatoday.com/

This week on The Hot Slice Podcast, Jeremy and Denise sit down with Melissa Rickman, owner of Wholly Stromboli in Fort Lupton, Colorado. Rickman, a seasoned pizza business maven, regularly contributes to the educational lineup at Pizza Expo and Pizza & Pasta Northeast. She has written articles for Pizza Today and has led a variety of seminars and food demos at the two aforementioned shows.

Now, she’s prepping for her biggest stage yet — delivering a keynote address at PPNE 2023 in Atlantic City, New Jersey.

We talk with Melissa about the keynote as well as her online ordering platform, who she sees as some of her biggest inspirations and her future plans in the industry.

Read her article from earlier this year about why you should keep chicken wings on your menu: https://pizzatoday.com/topics/menu-development/keeping-chicken-wings-on-the-menu/.

Learn more about Wholly Stromboli at whollystromboli.com. And, finally, register to attend PPNE so you can hear Rickman’s keynote in person: https://ppne.pizzatoday.com/.

This week on The Hot Slice Podcast, we are chatting with Gemma Cataldo, manager at Antonio’s Italian Restaurant in Elkhart, Indiana. We recently named Gemma a Rising Star in the Pizza Industry.

She competed in her first International Pizza Challenge at Pizza Expo this year and took home first place in the Traditional Division. Her only other competition showing was in the Young Pizza Maker of the Year at Pizza & Pasta Northeast in Atlantic City last year.

After also winning the Traditional Division in 2019, her father Paul set a legacy for competing and winning as both Gemma and her sister Carmela.

As Gemma heads to university soon she plans to continue to elevate the pizza industry. She has collaborated with Carmela to be a beacon for women in pizza. She is working with the Women in Pizza movement to help amplify the successes of women in the industry.

In a Q&A with Gemma for Rising Stars, says, “I recently graduated high school early in March and I will be attending Ferris State University in Big Rapids, Michigan, this fall. I plan on studying Dental Hygiene, though I have no intention of leaving the pizza industry behind. The pizza industry has always had a special place in my life, and going to college will not prohibit my desire to continuously improve and learn. My sister, Carmela, and I are already working on new pizzas and flavors for the 2024 IPC. In terms of more immediate action, I am becoming more involved with Women in Pizza to support and highlight the talents of women in the pizza industry, especially young women who are just starting.”

Hear more about Gemma big IPC win, the pie that won, her future plans and continuing her Women in Pizza charge.

Read Gemma’s Rising Stars Q&A: https://pizzatoday.com/topics/people-pizzerias/gemma-cataldo-antonios-italian-restaurant-elkhart-in-rising-star-2023/

Learn more about Antonio’s Italian Ristorante at https://antoniositalian.com/

Follow Gemma and Carmela’s Instagram: @thecataldosisters.

This week on The Hot Slice Podcast our Editor-in-Chief, Jeremy White, reads some letters he's received recently from pizzeria operators regarding dessert sales in their shops. Desserts can often be challenging to move, but they can create great incremental revenue when a well-thought-out dessert program is put into place. In this installment, two operators chime in via e-mail with what's working for them. These letters came in as a response to a Commentary Jeremy wrote asking for insight into dessert sales and how to improve them.

The attention also is on Pizza & Pasta Northeast in New Jersey. This year's show runs October 1-2 at the Atlantic City Convention Center. In this episode of the Hot Slice we cover the two Keynote addresses that will be given on Day 1 by Melissa Rickman and Day 2 by Will Grant. We also briefly touch upon a couple of the workshops attendees will want to be sure to hit up while at PPNE. Registration for PPNE is open, so don't delay in punching your ticket to attend by visiting https://ppne.pizzatoday.com/.

This week on The Hot Slice Podcast are 2023 Rising Stars in the Pizza Industry Alex White, Dani Garcia-White, Cameron White, Justin Ford, co-owners of Yukon Pizza in Downtown Las Vegas, Nevada. Read their Rising Stars Q&A at https://pizzatoday.com/topics/people-pizzerias/alex-white-dani-garcia-white-cameron-white-justin-ford-yukon-pizza-downtown-las-vegas-nv-rising-stars/.

Yukon Pizza has grown from an outdoor oven at a commercial kitchen to a hot on the Las Vegas pizza scene brick-and-mortar pizzeria. Check out bio that Dani provided for each owner:

Alex White is a Las Vegas resident of 16 years, and the 5th generation heir of a family sourdough starter dating back to the Klondike Gold Rush in the Yukon Territory, over 125 years ago. He spent a decade working in the film and television industry, while also building his skills as a backyard pizza maker. When the pandemic happened Alex, his wife Dani, brother Cameron, and good friend Chef Justin Ford made the decision to jump from backyard pizza makers to a full on brick and mortar restaurant.

Dani Garcia-White was born in southern california and raised in Las Vegas. After spending 10 years in the film production and live event production industries, Dani began to form an interest in making pizza alongside her husband and founder of Yukon Pizza Alex White. Dani left her previous career in April of 2022 to pursue pizza-making and restaurant operations full time. She has found a passion for both pizza making and managing a restaurant and looks forward to Yukon's continued success!

Cameron White started as a pizza cook and delivery driver during high school. While he pursued a career in advertising and video production in Northern Nevada, he was consistently amazed by his younger brother's improving pizza-making skills. Both Cameron and Alex, who also worked in video production in Las Vegas, had dreams of turning Yukon Pizza into a family business, but they thought it was something for the distant future. However, Cameron's dissatisfaction with advertising and a pandemic-induced layoff prompted him to seize the opportunity with Yukon Pizza immediately. In the summer of 2020, Cameron, along with his spouse, artist Jess White, moved to Las Vegas. Together, they started laying the foundation for the business, collaborating with talented individuals like Cameron's sister-in-law Dani, chef Justin Ford, and the rest of the amazing staff at Yukon. Cameron has been humbled by the experience and the chance to work with such remarkable people.

Chef Justin Ford oversees back-line our menu and operations. He has nearly 20 years of fine dining and pizza restaurant experience, having worked in LA and Las Vegas with Nancy Silverton, Wolfgang Puck, David Chang, and others. Justin joined the Yukon Pizza team officially in 2020, when we started as a neighborhood popup during the pandemic. Since then, Justin has taken on the role of Chef head-on, allowing Yukon Pizza to expand its menu into new and exciting directions.

Learn more about Yukon Pizza at https://yukonpizza.com/ and on Instagram at https://www.instagram.com/yukonpizza/.

Thiago Vasconcelos and Alissa Gibson, owners of Pedroso’s Pizza in Austin, Texas, on The Hot Slice Podcast. Pedroso consists of a permanently placed trailer and a commissary kitchen.

The couple opened Pedroso’s in the middle of the pandemic in a much smaller food trailer than their current trailer.

Thiago spent a decade working as a pizza maker for Tony Gemignani in San Francisco. Thiago was recently named a Rising Star in the Pizza Industry by Pizza Today. Alissa spent her career in the front of the house. Thiago and Alissa’s backgrounds complement each other in their own venture. Their concept became the buzz of Austin and the little food trailer began making local pizza lists and garnering the attention of local influencers. That helped elevate the business and the couple looked to grow. They upgraded to an 8-foot by 20-foot trailer and increased its oven capacity.

The business was flourishing. Then the Texas heat wave struck, a troubling situation for a food trailer dependent on customers to stand in line in 110 F-plus temperatures. The couple set a policy to close the trailer when temperatures reach above 100 F. Instead, they run carrout and delivery out of their commissary kitchen. It’s a move that takes the stress off Thiago, Alissa, their team and their customers.

Listen to more of their story.

Follow Pedroso’s Pizza at https://www.pedrosospizza.com/

and on Instagram at https://www.instagram.com/pedrosospizza/

This week on The Hot Slice Podcast, our guest is Anthony Petralia. We last caught up with Anthony over a year ago to talk ghost kitchens for a Pizza Today Magazine article Going Ghost: A Look at Ghost Kitchen Operations and Setup (https://pizzatoday.com/topics/finance-growth/a-look-at-ghost-kitchen-operations-and-setup/ ). His dad Don reached out to us to share that Anthony has grown his ghost kitchen into a brick-and-mortar restaurant, Tralia, in Sarasota, Florida.

Getting there has taken persistence and strategic expansion. Anthony, like many executive chefs, was furloughed during the pandemic. The COVID-19 pandemic birthed a new class of business owners, already battle tested.

As the ghost kitchen operation grew, Anthony looked for ways to expand into more. His current ghost kitchen location in Your Culinary Place, a shared commercial commissary kitchen (https://yourculinaryplace.com/ ), allowed him to gradually expand into a 20-seat restaurant in its facility. Anthony shares how the ghost op helped him transition into a full-service pizzeria.

With an extensive culinary background, Anthony likes the challenge of offering multiple styles. Find out his approach to doing an artisan pizza and a Detroit-style pizza without overwhelming the kitchen operations.

Now that Anthony has streamlined the business for dine-in and carryout, He’s focused on the pizzeria and even what’s next. Listen as Anthony shares his pizzeria story.

Show Notes:

Learn more about Tralia at https://www.traliasrq.com/

Follow Tralia on Instagram: https://www.instagram.com/traliasrq/

Neel and Palak Vaidya, Troy’s Italian Kitchen on The Hot Slice Podcast
On this week’s The Hot Slice Podcast, Executive Editor Denise Greer and Senior Creative Director Josh Keown chat with Neel and Palak Vaidya, co-owners of Troy’s Italian Kitchen in Arlington, Virginia. Neel was recently named a Rising Star of the Pizza Industry by Pizza Today.

Neel and Palak’s journey to pizza was a unique one. They capitalized on the sale of an existing pizzeria. Though they kept the name, Troy’s Italian Kitchen, the couple overhauled the business and its menu to create the successful business they have today. Learn about how their interest in pizza sparked the flourishing business.

Troy’s Italian Kitchen was never meant to be a vegan-focused pizzeria. But the couple developed plant-based pizzas that pulled a fusion of other cuisine such as Indian, Mexican and BBQ. The vegan pizzas became a hit amongst the local plant-based community and drove huge vegan pizza sales during the pandemic. That demand has persisted, and vegan pies make up 60 percent of Troy’s sales.

Neel and Palak also jumped on offering catering and expanded their pasta menu to diversify catering. They have three team members dedicated to private catering.

Listen on as Neel and Palak share the story of Troy’s Italian Kitchen and its fusion pizza menu.

Read a Q&A with Neel.

https://pizzatoday.com/topics/people-pizzerias/neel-vaidya-troys-italian-kitchen-arlington-virginia-rising-star-2023/

Learn more about Troy’s Italian Kitchen.

https://www.troysitaliankitchen.com/

Follow Troy’s Italian Kitchen on social.

https://www.instagram.com/troysitaliankitchen/

https://www.tiktok.com/@troysitaliankitchen?lang=en

This week, we have Steve Carcarey co-owner of Collegeville Italian Bakery Pizzeria Napoletana in Collegeville, Pennsylvania. Collegeville first opened as a bakery. Steve and his wife Patrizia took over the business from her parents. Since then, the couple has added on a dining room, full menu, catering and a thriving packaged goods business.

According to its “About Us”, Patrizia says, “My family is from Nusco, Italy in la Campagnia (mountain region) south of Rome. In 1970, my parents, Giovanni and Caterine moved to America. 24 years later they started Collegeville Italian Bakery and have been baking fresh bread from scratch ever since. My husband, Steve, and I are happy to run our retail store and carry on all of our family traditions.

With its slogan “we’re more than just a bakery!”, the couple have worked to create a diversified business. In a previous Conversation with Pizza Today, Steve said, “When they hear, “bakery,” most people instinctively think sweets — cakes, pastries, cookies, etc. While we offer all of those items, there’s so much more to our business. We have such a rich history, authentic culture and unique offerings that we want people to know about, so it’s just getting past those initial assumptions to show customers what we’re all about.

Collegeville has captured a diverse market in its small college town. Steve shares the unique interior flow system that encourages diners to purchase its packaged goods such as donuts and desserts.

Listen as Executive Editor chats one-on-one with Steve on the following topics:

The business’s rich history
Maintaining a bakery and pizzeria operation
Collegeville’s pizza style
Focused catering
Dining flow
Grab-and-go goods
Future growth

This week, we hear the story of Futuro in Indianapolis, Indiana. Owners Luke Tobias’ and Sarah St. Aubin’s incomes halted during the COVID-19 Pandemic. With a newborn, the two looked for direction. With Luke restaurant experience and Sarah’s business and customer contact savvy, they started a popup pizzeria from their home. They specialized in multiple pizza styles and made up to 50 pies a day from a home oven through a preordering process.

Fast forward nearly three years, they have a growing brick-and-mortar pizzeria in the Holy Cross neighborhood of the Motor City. We talk to Luke about how the home popup evolved into the thriving restaurant it is today.

Learn more about Futuro on this week’s episode, including:

The home popup start-up
Transition to a brick-and-mortar restaurant
Pizza styles
Luke and Sarah’s backgrounds
Financing and building out Futuro
Operations
Future Growth

Show Notes:

Explore more about Futura at https://futuroindy.com/ and on Instagram at https://www.instagram.com/futuroindy

Pizza & Pasta Northeast Registration is NOW OPEN!

Registration for the 5th annual Pizza & Pasta Northeast is now open! Don’t miss out on one of the biggest pizza trade shows taking place on October 1-2, 2023 at the Atlantic City Convention Center. Register online now before prices increase! Special note to COMPETITORS: Sign up now before spots fill up. Learn more at https://pizzatoday.com/topics/industry-news/pizza-and-pasta-northeast-registration-now-open/

Pizza Today talk Letters to the Editor

This week on The Hot Slice Podcast Editor In Chief Jeremy White and Executive Editor Denise Greer talk Letters to the Editor. We touch on some big industry topics, including Pizza Expo, education, entering the pizza industry, pizzeria valuation, our pizzeria operator survey and more.

Here are some excerpts from a few of our Letters to the Editor:

Drew Butler, Market Pizza by Drew Butler:

For the last six months I have operated Market Pizza by Drew Butler and it has been life changing. As a longtime excellent home cook, I never wanted to make my passion into a profession for fear of it turning into “work.” And Im sure we all know the saying, “if you love what you do you’ll never work a day in your life.” Its absolutely true. I’m doing what I love, and my customers are loving my pizza. The plethora of positive feedback has filled my tank abundantly, more than anything else I’ve ever done. I now live for it and it has made me very happy.

Of course any business owner knows, it is hard work with long hours that you wouldn’t trade for anything. I am now training my son and he is improving rapidly. To work beside him is a highlight of parenting, really my life. Truly. The pizza world has amazing people, community and consumers. It’s a fantastic industry that I’m blessed to part of.

Brenda's Pizzeria:

There were so many great seminars but a few of the really good ones were on at the same time. I think the seminars I attended were some of the best ones. There was one day we almost didn't get to finish seeing everything on the show floor, we were running out of time because of the seminars.

Tyler Carlson:

Our experience at the Pizza Expo was excellent; our team found both the expo floor and seminars very educational, well-organized and full of great networking/partnership building opportunities.

Show Notes:

We mentioned several topics, so we are taking time to share some of the article and recipe references:

Pizzeria Valuation:

https://pizzatoday.com/topics/employee-management/valuation-whats-pizzeria-worth/

First Steps to Selling a Pizzeria:

https://pizzatoday.com/topics/employee-management/first-steps-selling/

Deep Dive into Restaurant Lawsuits in the News with Thomas Reinhard

https://pizzatoday.com/podcasts/the-hot-slice/154-deep-dive-into-restaurant-lawsuits-in-the-news-with-thomas-reinhard/

John Gutekanst’s Dough Articles:
A Better Pizza Crumb Structure: The Guts

https://pizzatoday.com/topics/dough-production-development/a-better-pizza-crumb-structure-the-guts/

Knead to Know: Making Pizza with Sourdough — Beauty and the Yeast

https://pizzatoday.com/topics/dough-production-development/knead-to-know-making-pizza-with-sourdough/

The Rise of Italian Pizza in Teglia is Upon Us

https://pizzatoday.com/topics/dough-production-development/the-rise-of-italian-pizza-in-teglia-is-upon-us/

And finally recipes on the two Upside Down Pizzas we dream about:

Tony’s Trending Recipe: Upside Down Pizza

https://pizzatoday.com/recipes/pizzas/tonys-trending-re

On this week’s The Hot Slice Podcast, Executive Editor Denise Greer chats with Peter Falzo, owner of Vinnie’s Pan Pizza in Millburn, New Jersey. Peter created Vinnie’s to honor his uncle who owned a successful pizza restaurant for decades.

Peter shares his story of transforming his Italian restaurant into a high-demand carryout pizzeria. He details how he created Vinnie’s Pan Pizza brand and vital tenants to allow it to thrive.

Vinnie’s has received high marks local and nationally for its unique take on pan/bar pie. The pizza garnered such a reputation that Dave Portnoy gave it 8.3 score out of 10 on his Barstools Pizza Review. The review sparked an infusion of new interest in the pizzeria. Peter reveals what happened at the restaurant after the review and tips for other restaurants who receive a visit from Portnoy.

Learn more about Vinnie’s Pan Pizza at https://www.vinniespanpizza.com/, on Instagram at https://www.instagram.com/vinniespanpizza/ and on TikTok at https://www.tiktok.com/discover/vinnies-pan-pizza-nj.

Thanks to our sound engineer and designer Katie Wilson.

This week, we hear the pizza journey of Evan Eriksen, who owns Pie 95 Pizza in Jacksonville, Florida, an artisan style, neighborhood pizzeria. His path to owning a pizza shop wasn’t a direct route and took him to some far-off places. After culinary school Evan worked with leading chefs in New York City, San Francisco and Sydney, Australia. But it was a pizza trailer that sparked his passion for pizza. Listen to Evan’s episode now.

Evan reached out to us on social wanting to share his journey to pizza. He sent us such a great story that we asked if we could share that with our followers. Here’s his story in his own words:

“As a young child I always was interested in food. Family gatherings and the group gatherings where everyone would partake in the dinner. So, this caused me to start cooking at a young age.

After graduating high school, I had no idea what to do even though I worked in restaurants dish washing, bussing tables, and prepping. I thought of what was my childhood dream to be. I then recalled watching a series “Great Chefs” as a young boy and praised these chefs.

I decided to move to south Florida and go to culinary school. “Florida Culinary Institute” was the name at the time. All through college I paid rent, bills and tuition cooking around West Palm Beach. After graduating I realized to be great, I had to train with the best. Then moved to NYC. Sent my resume out to over 25 places and only heard back from 1. Gotham Bar and Grill. I set up an Interview and bought my plane ticket. Within 2 weeks I was working as veggie cook for an amazing 3-star New York time restaurant.

It was incredible for a 21 yr old. After many years of working in NYC for great chefs like Alfred Portale, Eric Ripert, Gabriel Kruenther and Ben Pollinger I had to go overseas. On a whim got my visa and was headed down under to Sydney, Australia. There I staged at Quay and briefly worked at Tetsuyas. While sitting in Manly work I had a pizza and beer. Realized life was about the simple things and not overly fancy food.

After coming back to the States I headed west to good old San Francisco. Became Executive Sous at Ame restaurant in the St. Regis Hotel. Something was not right in my career. Some passion was gone I wanted to learn something. Then something happened. I saw this adorable concession trailer in Fishermans Wharf. Carmel Pizza Company. It was a 18ft concession trailer with a 120 Mugniani wood fired oven on the back. They were hiring! I said get the job and learn pizza in a few weeks then quit! Well, I got the “cook” position and absolutely fell in love. Knew that pizza was in my life forever.

After working there for almost 1.5 yrs I knew it was my moment. The moment I had to open my own pizzeria. Decided to come back east to Jacksonville Florida. The food truck scene was booming here. So built a concession trailer almost exactly like “Carmel” had across country sight unseen and spontaneously. Yeah, I know it was crazy.

Then hit the road with my trailer. I was taking every gig I could. Just wanted people to eat and try our pizza. It’s different, it’s unique, it’s artisan, it’s Pie95 Pizza! Food trucking come with a lot of great, but also hard scary times. From weather dangerous driving to blowouts on the trailer. The list can go on forever. Really wanted to showcase more of my skill then just what we served pizza and wings. Of course, for caterings we had more options, but showcase my passion “food”.

After years of looking and saving all my money I found a quaint 950sqft juice bar in historic Riverside. Jacksonville, Florida. Signed the lease and started our build out. You only open your first restaurant once. So let’s enjoy this.

Our menu showcases of course wood fired pizza which we specialize in. It also has a lot of shared plates and

This week on The Hot Slice Podcast, we are chatting with creative pizza genius John Gutekanst about his and our favorite subject, pizza dough. John is a past keynote speaker at Pizza and Pasta Northeast. He owns Avalanche Pizza and Slice House in Athens, Ohio, is a contributor with Pizza Today, Emcee at the International Pizza Challenge and frequent demo and seminar presenter. He is an award-winning pizzaiolo, baker, teacher, speaker and author and has been featured in Gastronomica, Food Arts, National Geographic, Alimentum Food Journal, Food Network and Best Food Writing.

In the latest Knead to Know column, John goes in depth into building a better crumb structure in your pizza crust or what he calls the “guts”. Pizza makers and pizza enthusiasts are captivated by the interlocking web of gluten on sideview photos of pizza on Instagram. The gluten development isn’t magic. It takes continual experimentation. John talks about adjustments you can tweak during the dough-making process that will dramatically impact the pizza’s crumb structure. If you’ve never manipulated your dough formula, John provides where to start to experiment with various results in crumb structure.

Next Big Pizza Movement
We couldn’t help but ask John to share his insights on how pizza is evolving and what’s next. Roman has had a gradual rise and he sees the long pan-style pizza to continue. Learn about why and how it is growing across the U.S.

Another climber is the pizza slice business. He shares his own experience with the serving pizza slices and where it is headed.

This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer.

Thanks to our sound engineer and designer Katie Wilson.

Thomas Reinhard talks Wage Theft Lawsuits and Prevention, Importance of Estate Planning on The Hot Slice Podcast

Lawsuits impacting restaurants have been all over the news. Two dispute issue that we are seeing that you should be aware of are wage theft and estate and will lawsuits. We’ve tapped Thomas Reinhard, practicing attorney and co-owner of Cascadia Pizza Company in Seattle, Washington, to chat about these types of critical restaurant lawsuits in the news.

Wage theft lawsuits can come in the for of misappropriating employee tips and tip pooling issues. Thomas has recently addressed tips, tip pooling and service charges on PizzaToday.com in an article “What’s the difference between Restaurant Tips and Service Charges?” (https://pizzatoday.com/topics/employee-management/whats-the-difference-between-restaurant-tips-and-service-charges/). In the article, he clear classifies employee tips and who can receive tips. “A tip is a discretionary payment made by a customer independently, is calculated on their own, and is not dictated by restaurant policy,” he states.

Tip pooling is another area of contention. Thomas explained, “all tips collected are placed into a collective pool and then divided up among staff members. The pool can include anyone who is in the “chain of service”, including servers, dishwashers, bussers, cooks and other kitchen staff.” Read the article now. https://pizzatoday.com/topics/employee-management/whats-the-difference-between-restaurant-tips-and-service-charges/

Restaurants are also making headlines for lawsuits over ownership. Estate Planning is vital for business owners. It’s important to have everything spelled out to alleviate conflicts after your death. Now is the right time to do estate planning restaurant business owners. Thom shares how part of the process is pizzeria valuation. We’ve covered valuation extensively. TO learn more about business valuation, start with this article, “What’s My Pizzeria Worth?” (https://pizzatoday.com/topics/employee-management/valuation-whats-pizzeria-worth/)

List as we chat with Thomas in lively discussion of the two subjects.

This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer.

Thanks to our sound engineer and designer Katie Wilson.

This week on the Hot Slice Podcast we talk mobile pizza business with Chris Hill, owner of A Slice of New Jersey in Byram, New Jersey.

Before starting A Slice of New Jersey, Chris was a physical education/health teacher. After being laid off during the COVID-19 pandemic, Chris began his pizza odyssey with no background in the pizza or restaurant business. For 10 years though, he had always had a fascination with pizza, traveling the world to study pizza making. His pizza travels took him to Coalfire Pizza (Chicago, Illinois); The Dough Bros (Galway, Ireland); Joe’s Pizza (New York, NY), Zeneli Pizza (New Haven, Connecticut); No. 900 Pizzeria (Montreal, Canada); Sorbillo (Naples, Italy), Mission Pizza Napoletana (Winston-Salem, North Carolina); Metro Pizza (Las Vegas, Nevada); Settebello Pizzeria (Salt Lake City, Utah), Scottie’s Pizza Parlor (Portland, Oregon); Pizzeria Beddia (Philadelphia, PA); and Bonci (Rome, Italy).

The circumstances of the pandemic heightened that interest, and he began to pursue the perfect pizza and then scale it to sell pizzas at farmer’s markets. Those humble beginnings catapulted Chris into a thriving mobile pizza business. A Slice of New Jersey concentrates on prebooked public events and private catering. A big component of his public events is giving customers the opportunity to pre-order their pizza. It helps Chris manage the kitchen and operation side of the food truck.

The menu is grounded on a unique pizza crust made from dough that is fermented for 48 hours and uses a blend of artisan flours, including a local wheat sourced from Sussex County, New Jersey. Chris also sources seasonal produce from local farms.

The pizza menu has staple favorites like the margherita and pepperoni. There is also Drunken Pig with a house-made vodka sauce, fresh mozzarella, Italian sausage, parmigiano-reggiano, basil and extra virgin olive oil. The Cremini-Miny-Moe features roasted cremini mushrooms, ricotta, fresh mozzarella, garlic infused olive oil, Parmigiano-Reggiano, thyme and black pepper. The seasonal pies are getting more attention as his customers look for something different, like the Life is a Peach with peaches, prosciutto, mascarpone, toasted walnuts, basil, balsamic drizzle and The Autumn-ic Bomb with house-made butternut squash purée, pancetta, fontina, red onions, fried sage and house-made spicy maple syrup.

Now that you’ve had a bit of an overview on Chris Hill and A Slice of New Jersey, here’s what’s this week’s The Hot Slice Podcast with Pizza Today:

Learning pizza making
Getting the business started
Creating pizza dough for scale
Transitioning to a food truck
Strategy of the mobile business
Per-ordering for public events
Catering focus
The pizza menu favorites
Work/Life balance

This week’s The Hot Slice Podcast hosts are Editor in Chief Jeremy White and Executive Editor Denise Greer.

Thanks to our sound engineer and designer Katie Wilson.

On The Hot Slice podcast this week is veteran pizza maker/pizzeria owner Joe Carlucci. Joe owns Valentina’s Pizzeria & Wine Bar in Madison, Alabama. He followed up first-place win in the Traditional Division at last year’s International Pizza Expo with a Non-Traditional victory this year. He went on to win and be named Pizza Maker of the Year. This is the first time in challenge history that a competitor has won categories back-to-back and nabbed the Pizza Maker of the Year title. See Joe’s reaction speech to being named Pizza Maker of the Year on Pizza Today’s Instagram Reel.

Born in the Bronx and raised in Carmel, New York, Joe studied under Tony Gemignani for 15 years and was a founding member of the World Pizza Champions. He is a six-time World Pizza Champion and three-time World Champion Pizza Acrobat. Joe is a Guinness World Record holder for largest pizza base spun in one minute measures 72 cm (28.35 in) and world’s highest pizza toss using 20 ounces of dough at 21 feet and 5 inches into the air. Carlucci has appeared several times on national TV shows – such as, The Today Show, Martha & Snoop, Master Chef Kids, Best In Dough

Joe transplanted to Alabama to open Joe’s World Famous Pizza in Madison. His latest pizzeria, Named after his daughter, Valentina’s Pizzeria & Wine Bar opened in 2020. Valentina’s is expanding into a new 4,000 square foot building in four months.

The Hot Slice Podcast host and Pizza Today Executive Editor Denise Greer has an in-depth conversation with Joe, focused on the following areas:

His International Pizza Challenge wins
Holding the title of Pizza Maker of the Year
Competing on an international stage
The winning pizzas
How the wins have impacted business
Managing sales volume increase
Career struggles and triumphs
Career mentors
Philosophies and motivations
Valentina’s staff
Growth and expansion into a new space
Advice for other pizza pros

About the International Pizza Challenge

The International Pizza Challenge is held annually in the spring at International Pizza Expo in Las Vegas. Competitors battled head-to-head to find out who makes the best pizza in the world. We had five best pizza divisions: Traditional, Non-Traditional, Pan, CMAB California Style and Neapolitan/STG which will be represented in the pizza bake-off that will showcase 200 of the world’s best pizza makers and thousands of dollars in cash prizes.

This week, we bring you the last of our Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have Bill and Cheryl Crawford and Ian Foster of Righteous Slice in Rexburg, Idaho; Robert Wagner, co-owner of Need Pizza in Cedar Rapids, Iowa; and Jhonathan Naranjo, founder and CEO of JoJo’s NY Style Pizza in Hollywood, Florida. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo.

This week, we bring you more of Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have retired teachers/pizzeria owners Suzanne Francis, Ruth Matheny and Katie Agor of The Grove Wood Fired Pizza in Granbury, TX. We also have Phumzile Siboza who traveled from Johannesburg, South Africa representing the Debonairs Pizza chain. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.

This week, we bring you more of Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have Jason Dascoli of Rock City Pie Ice, Superior, Colorado, and Bill Bartz and Emily Knudsen with Pleasant Grove Pizza Farm in Waseca, Minnesota. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.

This week, we bring you more of The Hot Slice Podcast on the show floor at Pizza Expo. On the podcast, we have Jeremy Shirk of Conan’s Pizza in Austin, Texas; Stacey and Josh Kearney of Society Pie in Beaverton, Oregon; and Joseph Ledwidge of Ranger Joe’s Pizza in Kalispell, Montana. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.

This year, we took The Hot Slice Podcast to the show floor at Pizza Expo. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. First up, we have Andrew and Ruel Gregory of Post Alley Pizza in Seattle, Washington, followed by Alex Funke, a franchisee of Chad's Pizza in Cedar Falls Iowa. We end the podcast with Amanda and Patrick Elston of Gus Franco's Pizza, Lower Burrell, Pennsylvania. Tune in next week for more Pizza Expo interviews.

Happy Pizza Expo Week! While we are gathered in Las Vegas, we are sharing a favorite episode with Sarah Minnick, chef/owner of Lovely’s Fifty Fifty in Portland, Oregon. Her approach to pizza, a farm-to-table menu and mastery of unconventional ingredients has earned her coveted culinary esteem and an entire episode of the Netflix’s hit Chef’s Table. Listen as she shares an operational shift, details of her sourdough and her ingredient philosophy.

Get ready for Pizza Expo 2023 with Jeremy, Denise and Josh. We highlight some of our favorite show moments, provide insider tips to enhance your show experience and dive into keys to a successful show.

Before you go...

Watch the Pizza Expo Preview Show.

https://pizzatoday.com/topics/industry-news/the-2023-pizza-expo-preview-show/

Read Pizza Expo 2023: Going for the Record.

https://pizzatoday.com/topics/pizza-expo-2023-preview-going-for-the-record/

Get the Pizza Expo Mobile App:

https://pizza.a2zinc.net/PizzaExpo2023/Public/Content.aspx?ID=39605&_ga=2.223459295.555570237.1678118558-792456683.1591979244

We sit down with Tony Gemignani to discuss his upcoming opening keynote address at Pizza Expo in Las Vegas. While we have him on the line we also dish on pizza styles, the ups and downs of pizzeria ownership and who has had the most influence on his career in pizza.

Lisa Dahl is one of the brightest minds in the pizza industry and culinary arts. She owns Pisa Lisa with two locations in Sedona, Arizona, along with several other concepts. We talk startup, business fluctuations, culinary creativity and pizza passion.

The funky and quirky Cross Eyed Cow Pizzeria sits on the iconic Route 66 in California. We talk to mother/daughter team Donna Grainger and Weather Preston about how the pizzeria balances tourist stop and community-engaged business. Don’t miss the story of its WV Bus and what happened when it was stolen.

Buccilli's Pizza of Clare in the small town of Clare, Michigan, is celebrating its 50th anniversary in 2023. Shari Buccilli sits down to chat with us about running the family owned pizza business, how the company is celebrating its big milestone and how Buccilli's has managed to keep up with the times through five decades.

Kelly and Brian Glynn met while working at Village Idiot Pizza in Columbia, South Carolina in the 1990s. The couple purchased the business in 2003 and have spent 20 years growing the business to three locations, being the hot spot in Columbia and earning regional and national accolades along the way. Hear their pizzeria story and what’s next.

This week, we find out how Mike Bausch was able to break the Guinness Record for the World’s Largest Pizza Party and raise over $40,000 for Make-A-Wish. The is A LOT that goes into a Guinness Record attempt. See how his Andolini’s crew, the World Pizza Champions, event sponsors, the University of Tulsa and the Tulsa community came together to pull off the record-breaking event.

This week, we talk to Joey Karvelas of Karvelas Pizza Co. with four Georgia locations and a fifth opening in Alabama. Joey gets real on growing pains — especially during a turbulent financial market, what it takes to open new locations and how to optimize menus and staffing for expansion. Stick around until the end when the interviewee becomes the interviewer and Joey asks Jeremy and Denise a can't-miss question.

This week, we chat with the talented Sarah Minnick, chef/owner of Lovely’s Fifty Fifty in Portland, Oregon. Her approach to pizza, a farm-to-table menu and mastery of unconventional ingredients has earned her coveted culinary esteem and an entire episode of the Netflix’s hit Chef’s Table. Listen as she shares an operational shift, details of her sourdough and her ingredient philosophy.

Denise and Jeremy are back to talk pizza consumer trends and marketing from the State of the Pizzeria Industry Report. What resonates with pizza consumers? We tapped Technomic and its 2022 Technomic Pizza Consumer Trend Report to get a snapshot of pizza consumers.

Read the full State of the Pizzeria Report at https://pizzatoday.com/industry-research/state-of-the-industry-report-2023-access-portal/

Denise and Jeremy are back with more State of the Pizzeria Industry Report insights. This week, they talk independent pizzeria market trends, sales and profit margins, employees, online ordering, third-party delivery and more.

Read the full State of the Pizzeria Industry Report at https://pizzatoday.com/industry-research/state-of-the-industry-report-2023-access-portal/

Show Notes:

Here are some links on the topics we covered this week for you to dive into and learn more:

Catering

https://pizzatoday.com/topics/operations/booking-catering-and-facility-rental/

Marketing Online Ordering

https://pizzatoday.com/topics/brand-marketing/growing-online-ordering-requires-planning-and-marketing/

Do It Yourself Delivery: What Are the Costs?

https://pizzatoday.com/topics/operations/do-it-yourself-delivery-what-are-the-costs/

I Make a 20 Percent Profit Margin, and So Can You

https://pizzatoday.com/topics/employee-management/make-20-percent-profit-margin-can-2/

Jeremy White and Denise Greer dive deep into the State of the Industry Report findings to share menu trends. They reveal what’s happening in top pizza styles, new styles, hot pizza toppings, trending appetizers, and other popular menu items. Next week, we’ll look at sales, employees, and operations trends.

We surveyed 750 pizzeria owners from all 50 states to see what’s happening in America’s pizzerias. We combed through surveys, national reports and key industry indicators to bring you the State of the Pizzeria Industry. You can read the full report at https://pizzatoday.com/industry-research/state-of-the-industry-report-2023-access-portal/

Happy New Year from the Pizza Today Team. Jeremy White, Josh Keown and Denise Greer recount some of the best moments of 2022 and look to 2023. We wish you great success and joy in the new year.

Happy Holidays! Are you loving the the On Deck column in Pizza Today with Chris Decker? Chris is managing partner at Metro Pizza in Las Vegas. He’s one of the brightest minds in the business and we all drool over his @Everythingbutanchovies Instagram. This week, we're replaying a favorite episode where we talk recipe column, pizza creativity, anchovies (of course), pizza pairing tips and what’s next for Chris.

John Gutekanst owns Avalanche Pizza and Slice House in Athens, Ohio, a contributor with Pizza Today, Emcee at the International Pizza Challenge and frequent demo and seminar presenter. We talk keynote, competitions, bread baking, ancient grains and pizza creativity.

Just before the pandemic, Woody’s Wood Fired Pizza in Golden, Colorado, invested in a repurposed shipping container turned carryout and delivery addition to its high-volume pizzeria. We talked to owner Jon Bortle about how the container along with a strong waste management program have earned Woody’s bottom line benefits and sustainability awards. We dive into several aspects of Woody’s business.

Moto in Seattle, Washington has a three-month waitlist on pizza orders. That’s right, 3 MONTHS! We talk to owner Lee Kindell on this phenomenon and how he set up the business with an order-ahead approach. But, Moto is growing, will order ahead work at the new locations? Don’t miss this conversation on innovation and ingenuity.

Happy Thanksgiving! Kick back and lounge after all that turkey and stuffing with a replay of a favorite episode with our 2022 Pizzeria of the Year owner and world-renowned pizza restaurateur Tony Gemignani. We talk about the honor and some of his best moments at the pizzeria. Stick around until the end when Tony reveals what he thinks will be the next hot pizza style.

We continue The Hot Slice Podcast straight from the Pizza & Pasta Northeast show floor at the Atlantic City Convention Center. We interview pizzeria pros who are working to make a name for themselves in the pizzeria industry. Listen to Shaun Porter of Lou Delgrego’s Italian Diner in Woodsville, New Hampshire and Megan Rakebrandt of Zoni’s Brooklyn Brick Pizzeria in Middletown, New Jersey.

We continue The Hot Slice Podcast straight from the Pizza & Pasta Northeast show floor at the Atlantic City Convention Center. We interview pizzeria pros looking to advance their businesses and the industry. We chat with David Whiskers of B.C. Pizza headquartered in Boyne City, Michigan and George and Patti Taylor of Taylor’s Pizza House in Endicott, New York.

Straight from the Pizza & Pasta Northeast show floor at the Atlantic City Convention Center, we interview pizzeria owners from two spots that are doing things differently and it’s paying off. Listen to Jimmy Casapizzaiolo from Casa Pizzeria in Ludlow, Massachusetts, just moments before he won the Traditional Division of the Best of the Northeast Pizza Competition. Mario Paula, Arelis Rosa and Othoniel Cruz infuse Neapolitan pizza and mixology to create a nightly, reservation sold out pizzeria, Tre Amici, in Bayamon, Puerto Rico. See how these pros are redefining pizzerias.

We tap pizza industry veterans Scott Anthony, owner of Punxsy Pizza in Punxsutawney, PA, and pizza champion Eric Von Hansen, Executive Regional Chef at Caliente Pizza and Draft House in Pittsburgh, PA, to find out the pulse of Pizza & Pasta Northeast from the show floor at the Atlantic City Convention Center. We’re also talking business, operations and competing.

Jeremy White and Denise Greer are roaming the Pizza & Pasta Northeast show floor talking pizza industry trends and key takeaways from the show. Hear about what’s trending in menu items and toppings, equipment and technology at the Atlantic City trade show that took place Oct 16-17.

As Organ Stop Pizza in Mesa, AZ, celebrates its 50th anniversary this year, it is one of the last remaining pizzerias featuring a massive theatre pipe organ. Its Mighty Wurlitzer is the largest in the world. We chat with co-owner Jack Barz to find out what has kept the destination pizzeria a lasting success.
Don’t forget to read Jack Barz Conversation in the latest Pizza Today: https://pizzatoday.com/topics/people-pizzerias/conversation-jack-barz-organ-stop-pizza-mesa-arizona

Joe and Jordan Hagy loved feeding their friends at Marshall University in Huntington, West Virginia, so much that after graduation their dad Ralph joined them to open La Famiglia. The restaurant has taken a slow and steady approach to growing the business that today includes a satellite location at the university’s student center. Listen as they share how the Calabrian family brought Neapolitan pizza to the area.

We sit down with Bill Oakley, longtime Show Director for International Pizza Expo as well as the Pizza & Pasta Northeast Show. Bill dishes on the happenings at next month's PPNE Show in Atlantic City. From the strong attendance numbers to the blockbuster lineup of seminars and demonstrations, Bill says this event is shaping up to be another winner.

We sit down with Bill Oakley, longtime Show Director for International Pizza Expo as well as the Pizza & Pasta Northeast Show. Bill dishes on the happenings at next month's PPNE Show in Atlantic City. From the strong attendance numbers to the blockbuster lineup of seminars and demonstrations, Bill says this event is shaping up to be another winner.

Mike Bausch, owner of Andolini’s Pizzeria in Tulsa, Oklahoma, is a favorite speaker. We talk Pizza & Pasta Northeast. He gets real about online ordering and the current climate in the industry and what you should be doing in your shop.

Show Notes:

There’s still time to sign up for his workshop: W03 Maximizing Online Ordering ($250) on Monday, October 17 from 9:00 am to 11:30 am. at Pizza & Pasta Northeast in Atlantic City. More details: https://ppne.pizzatoday.com/education/education-schedule/#w03-maximizing-online-ordering-250

John Gutekanst will be a keynote speaker at Pizza and Pasta Northeast in October. He owns Avalanche Pizza and Slice House in Athens, Ohio, a contributor with Pizza Today, Emcee at the International Pizza Challenge and frequent demo and seminar presenter. We talk keynote, competitions, bread baking, ancient grains and pizza creativity.

Show Notes:

Don’t miss John Gutekanst at Pizza and Pasta Northeast. Learn more at https://ppne.pizzatoday.com/

Start planning your October National Pizza Month with our pizzeria tool kit. Explore the kit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

Davide Lubrano and Vinny Gallagher opened Pizzata Pizzeria in Philly with their own version of New York style during the height of the pandemic. A few short years later, they are rolling out a Roman style slice shop in Naples, Florida. Learn more about their styles, sourdough starters, employee management style and startup story.

Show Notes:
Don’t forget to check out the National Pizza Month Tool Kit Jeremy and Denise detailed at https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/

See you in Atlantic City at Pizza and Pasta Northeast, October 16-17. Details and registration at https://ppne.pizzatoday.com/

This week, we’re answering Pizza Today readers' burning questions. We talk National Pizza Month, busiest pizza sales days, oven choices for a first-time pizzeria owners, future growth and the next big pizza style trend to break. We also learn Editor In Chief Jeremy White’s true feeling towards St. Louis-style pizza.

If you have a question for the Pizza Today team, e-mail jwhite@pizzatoday.com.

This week, we talk growth and Detroit pizza with Danny Stoller at Square Pie Guys. Danny and partner Marc Schechter recently opened their third location in San Francisco. Danny shares some of the lessons he’s learned through expansion and what’s next for the Detroit style pizzeria.

Check out Square Pie Guys’ killer Instagram: https://www.instagram.com/squarepieguys/

Show Notes:

Last chance to BE COUNTED in our Pizzeria Industry Survey. Complete yours today: https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/

Brandon Nixon worked in pizzerias for 15 years. He took the leap to ownership after a curious Craigslist ad of a pizzeria for sale in the small Virginia town of Strasburg. He kept the name, Alforno’s Italian Cuisine but overhauled the pizza and sales have soared since then. Listen to his story now.

Don’t forget to BE COUNTED!

If you are a Pizzeria Owner or Operation, do these two things:

Take the survey now.
https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/
Complete your Pizzerias to Watch Questionnaire.
https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Tony’s Pizza Napoletana has been named Pizza Today’s Pizzeria of the Year. We talk to pizza legend and owner Tony Gemignani about the honor and some of his best moments at the pizzeria. Stick around until the end when Tony reveals what he thinks will be the next hot pizza style.

Read the Pizzeria of the Year feature at https://pizzatoday.com/topics/2022-pizzeria-of-the-year-tonys-pizzeria-napoletana-san-francisco-ca/

Don’t forget to BE COUNTED!

If you are a Pizzeria Owner or Operation, do these two things:

Take the survey now. (SURVEY CLOSES AUGUST 19, 2022)
Complete your Pizzerias to Watch Questionnaire. (ENTRIES CLOSE SEPTEMBER 19, 2022)

Andrew Gregory is meticulous about his pizza. Daily improvement to keep his New York-style pizza consistent is a top priority at the small shop he owns with his wife Ruel. In the business’s four years, a lot has happened from COVID-19 to seemingly never-ending construction that has altered the customer base. This and more with this Rising Star of the Pizza Industry on this episode.

Show Notes:

Don’t forget to BE COUNTED!

If you are a Pizzeria Owner or Operation, do these two things:

Take the survey now. (SURVEY CLOSES AUGUST 19, 2022)
Complete your Pizzerias to Watch Questionnaire. (ENTRIES CLOSE SEPTEMBER 19, 2022)

Janet Duran is a breakout pizzeria operator in the July issue of Pizza Today. Find out how she’s taking her pizzeria, 550 Pizzeria in Laredo, Tx, to the next level after celebrating its second anniversary. We also talk beating the scorching heat at the restaurant, inflation and pricing, lessons learned and favorite pizza.

Show Notes:

You can register for Pizza & Pasta Northeast at http://pizzaandpastaexpo.com

Don’t forget to BE COUNTED!

If you are a Pizzeria Owner or Operation, do these two things:

Take the survey now: (SURVEY CLOSES AUGUST 19, 2022) https://survey.alchemer.com/s3/6931994/Pizza-Today-s-Independent-Pizzeria-Operator-Survey-2022
Complete your Pizzerias to Watch Questionnaire: (ENTRIES CLOSE SEPTEMBER 19, 2022) https://pizzatoday.com/pizzerias-to-watch-questionnaire/

We at Pizza Today are diving deep into Pizza Industry stats for you. But we need your help by completing a vital industry survey. The team hits on what’s in the Pizzeria Industry survey. We outline the comprehensive look at the industry and what it means for the individual operator. We also highlight our new 30 Pizzerias to Watch List and how you can make the list. Listen now.

If you are a Pizzeria Owner or Operation, do these two things:

Take the survey now: (SURVEY CLOSES AUGUST 19, 2022) https://survey.alchemer.com/s3/6931994/Pizza-Today-s-Independent-Pizzeria-Operator-Survey-2022
Complete your Pizzerias to Watch Questionnaire: (ENTRIES CLOSE SEPTEMBER 19, 2022) https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Rob Cervoni is a breakout pizza operator. He’s deviated from the NY norm to feature Roman-style pizza at his pizzeria, Taglio in Long Island, New York. Listen as he shares more on this red hot pizza style, growing his concept, meeting staffing challenges and up-and-coming trends in the pizza industry.

Check out a quick Q&A with all of our Rising Stars at https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizzeria-industry-2022/

Pizza master Chris Decker now has his own recipe column in Pizza Today. Chris is managing partner at Metro Pizza in Las Vegas. He’s one of the brightest minds in the business and we all drool over his @Everythingbutanchovies Instagram. We talk recipe column, pizza creativity, anchovies (of course), pizza pairing tips and what’s next for Chris.

This week, we talk to the operator on the cover of our July issue of Pizza Today, Tara Hattan. She’s among a select group of pizzeria professionals that we’ve named “Rising Stars in the Pizzeria Industry”. Tara owns Zasa’s Pizza and Wings in Tulsa, Oklahoma and is World Pizza Games Champion. Hear all about her transition from maker to owner, opening a second location, pizza topping trends and dough acrobatics.

Today is National Detroit-Style Pizza Day. What better way to commemorate the occasion that to revisit our conversation with the original Detroit pizza, Buddy’s Pizza. Listen to Chief Branding Officer Wes Pikula talk about the development of the Detroit pizza and how the legendary pizza company is in full growth mode.

This we talk to Steve and Patricia Bangos about moving their pizzeria, Eureka Pizza Company, from Seward, Alaska to Yorba Linda, California. Learn how the concept has translated and thrived with a very different customer base. Also discover their cornerstones to customer service.

This week, we talk to Stuart Cameron, chef at The Crown Tavern in Manchester, New Hampshire. He was an Ivy League science student who fell in love with restaurants and never looked back. See how he developed his dough formula and perfected the neo-Neapolitan pizza the tavern is known for.

This week, we talk to Brett and Chadd Nemec, who opened Zaza’s Pizzeria in Chicago, a mere five months ago. We talk opening strategies, New York-style pizza in the Chicago market and what’s next for the brothers.

Going strong 15 years in the pizzeria business is a feat. The Pizza Place on Noriega has done just that in San Francisco. We talk succeeding in the Bay Area market and best business practices with owners Cindy and Kevin Hayward-Baryza.

Jeremy White and Josh Keown sit down with Lars Smith from State of Mind Public House and Pizzeria in Los Altos, CA. Lars dishes on the big win he recently pulled off at a major pizza competition in Italy, the thought process that went into his award-winning creation and a host of other topics in the lively discussion.

To commemorate our 100th episode, everyone’s favorite pizzeria ambassador Pete Lachapelle joins us on The Hot Slice Podcast. Pete has been the fixture at Pizza Expo and Pizza Today for over 20 years. Pete has so many stories to share. You won’t want to miss this special episode.

Detroit-style pizza is trending across the country. This week, we talk to Chief Branding Officer Wes Pikula of Buddy’s Pizza, the original Detroit style. Discover more about Buddy’s, the development of the Detroit pizza and how the legendary pizza company is in full growth mode.

We continue our mini sessions from above the Pizza Expo exhibit hall. Hear from Brian Hall, owner of Crafters Pizza & Drafthouse in Carmel, Indiana. We talk rebranding the concept, staffing, new products on the show floor and International Pizza Challenge. We chat with Linda Ortega, owner of Fired Up Fresh mobile catering company in Watsonville, California. Linda shares her startup story, catering and how vital sampling ingredients at Pizza Expo is for her business.

We continue our Pizza Expo Mini Series from above the show floor talking to pizzeria folks from two pizza companies killing it in their markets. First up, we chat with Christian Buck and Calvin Freatman, co-owners of Cascadia Pizza Company with two locations and food trucks in the Seattle area. We also talk to Jennifer Howell, director of marketing with Catch-a-Fire Pizza with two locations in Cincinnati, Ohio. See what they have say about expansion, marketing and Pizza Expo 2022.

We continue our Mini Sessions from Pizza Expo 2022 with Nicole Bean, co-owner at Pizaro’s Pizzeria in Houston, Texas and Rocky and Courtney Shanower, owners of Park Street Pizza in Sugar Creek, Ohio and Bahler Street Pizza mobile kitchen in Austin Texas. We talk shop and Pizza Expo with these leading pizzeria operators.

Mini Sessions from Pizza Expo are back with a brand new setup. We kick off Pizza Expo 2022 sessions with two of the leading women pizzeria owners Leah Scurto, PizzaLeah in Windsor, California and Brittany Saxton, 600 Downtown, Bellefontaine, Ohio. Hear about their Expo experiences and what’s happening at their pizzerias.

From above the exhibit hall, Jeremy White and Denise Greer share their takeaways from the highly successful Pizza Expo 2022, including pizzeria industry trends from the show floor. Thank you to everyone for making this year a great show.

It’s Pizza Expo Week! We’re revisiting one of our favorite chats with Ken Forkish, the man behind Ken’s Artisan Bakery and Ken’s Artisan Pizza in Portland, Oregon and a keynote speaker at Pizza Expo. We learn more about the James Beard Award winner and a big January announcement. He also dishes on his first two books: Flour Water Salt Yeast and The Elements of Pizza, as well as an upcoming third book. Listen to Ken Forkish on Baking.

Jeremy White, Josh Keown and Denise Greer are here to get you ready for Pizza Expo less than week away. Find out their favorite show moments and get insider tips on how to approach the packed schedule of events. For all things Pizza Expo, visit http://PizzaExpo.com.

Veteran pizzeria owners Jennifer Morales and Phoebe Reckseit have experienced a lot in their 30+ years in pizza business at Pizza Girls in Palm Beach Gardens, Florida. On this episode, we talk words of wisdom, employees, closing a location and what’s next for the Pizza Girls.

This week, our guest is Eric Rickman of Wholly Stromboli in Fort Lupton, Colorado. We talk overcoming obstacles, husband and wife business roles, expansion plans and employee strategies. Eric will join us as a panelist on an Overcoming Obstacles session on Wednesday, March 23 at Pizza Expo. More details at pizzaexpo.com.

This week, we explore the interworking of building a family business from food truck to brick-and-mortar and beyond. Lasonia’s idea to sell Jay’s family night pizzas has turned into the flourishing Triple Jay’s Pizza in Atlanta, Georgia. Also see how they’ve reached TikTok acclaim.

This week we dive into Juan Perez’s passion for pizza making. Juan is executive chef at Posto in Boston. He has reached millions of viewers on TikTok and Instagram. Find out how he does it. Also learn how Juan manages and trains pizza makers at Posto and the pizza he grew up on in Columbia.

Check out his social:
https://www.instagram.com/juangpizza/

https://www.tiktok.com/@juangpizza

Getting Real on Labor & Pricing

Bruno Zacchini, owner of Pizza Bruno in Orlando, Florida, is on the show this week. He shares the reality of labor and menu pricing and how it’s impacting his pizzeria. Big things are also ahead as he plans to add a second location.

Rocky Shanower is a visionary restaurateur and a keynote speaker at Pizza Expo 2022. We chat about new directions with his two concepts, Park Street Pizza and Bahler Street mobile catering. He’s devised some new strategies for retaining employees and they are working at his Sugar Creek, Ohio pizzeria.

Pizza Man Dan Collier is one of the most respected voices in the pizzeria business. We talk Pizza Expo education, how he’s growing through internal franchising and what’s next for his California-based Pizza Man Dan’s. And, of course, we get the skinny on all of his pizza swag, including the famous pizza Corvette.

We have the Jersey Pizza Boys on the show this week to talk Pizza Across America, the largest pizza delivery donation happening the week of National Pizza Day (Feb. 9). Carmine Testa and sons Michael and Nicky founded Pizza Across America with Scott Wiener and Slice Out Hunger. We couldn’t let dough acrobatic celebrities off the show without chatting about the upcoming World Pizza Games at Pizza Expo in Las Vegas, which Michael is now eligible to compete in.

Pizzerias can still sign up to participate in Pizza Across America. More details at https://sliceouthunger.org/paa

Find out all about the World Pizza Games at https://pizzaexpo.pizzatoday.com/giveaway-rules-regulations/world-pizza-games/

The week, we chat with Ken Forkish, the man behind Ken’s Artisan Bakery and Ken’s Artisan Pizza in Portland, Oregon. We learn more about the James Beard Award winner leading up to his keynote address at International Pizza Expo and a big January announcement. He also dishes on his first two books: Flour Water Salt Yeast and The Elements of Pizza, as well as an upcoming third book.

As attracting and retaining employees continues to be a challenge, Dallas-based GAPCo adds its third location. Co-owners Molly and Sammy Mandell dive into the employee component with Editor In Chief Jeremy White and Executive Editor Denise Greer.

The Editorial Team at Pizza Today gather to reflect on 2021 and look forward at 2022. Get 2021 highlights and 2022 pizza predictions. Learn more details on the quickly approaching Pizza Expo 2022 and competitions happening at the show. Happy New Year. Wishing you great success in 2022.

We revisit a great conversation with Nicole Russell on her Pizza Wars video series, Last Dragon Pizza and the pizza community. She dishes on the show, her business and what direction she wants to take it, pizza mentors, women in the pizza industry, traveling to Italy and Pizza Expo.

Eno’s Pizza Tavern in Dallas, Texas, is currently in strategic growth mode. We “sit down” with Shane Spillers to talk concept, pizza style, planned expansion, staffing and bringing a commissary online in this week’s The Hot Slice Podcast.

This week we chat with Anna Crucitt of Mercurio’s in Pittsburgh, PA. The family business started with gelato and grow into multiple full-service restaurants and gelato distribution. Listen to her story.

Episode Notes:
We mentioned a code to receive $40 off your Pizza Expo 2022 Registration, here you go: EMRF20.
Click the link to register today.
http://registration.experientevent.com/showPZA221?flow=attendee&MarketingCode=EMRF20&utm_source=pizza-today&utm_medium=web&utm_campaign=EMRF20&utm_content=&utm_term=register-now

Meet our 2021 Pizzeria of the Year: Razza in Jersey City, NJ. Enjoy a conversation with owner Dan Richer. His passion for the pizza, dough and his people is infectious. Listen to his inspiring journey.

Read the full story: https://pizzatoday.com/departments/features/2021-pizzeria-of-the-year-razza-jersey-city-nj/

Happy Thanksgiving! We’re revising a fun conversation with the one and only John Gutekanst. We talk pizza toppings, latest pizza trends from the International Pizza Challenge and learn what’s happening at Avalanche Pizza in Athens, Ohio.

This week, the Pizza Today team answers your pizza industry questions. We received several questions via social and e-mail. See our take on some of the industry’s hottest topics: long-term forecasting, pizza trends, influx of new competition, pizza styles and more.

Thomas Reinhard is both a co-owner of a successful pizza company and an attorney. He goes in-depth into applying his legal knowledge for the pizzeria, Cascadia Pizza Company, with brick-and-mortar locations and mobile units near Seattle, Washington. You won’t want to miss the essential legal pro tips he shares.

Bill and Cheryl Crawford co-own Righteous Slice in Rexburg, Idaho. They’ve pooled their talents together to bring their small city Neapolitan pizza and Rexburg loves it. But they’re not stopping there with the upcoming launch of a New York-style pizza.

Read more about Righteous Slice at https://pizzatoday.com/departments/features/destinations-righteous-slice-rexburg-id-u-street-pasadena-ca-local-pizza-osprey-fl/

Pizza Champion Derek Sanchez brings a contagious positive energy to the pizza industry. He is also fascinated by the science of pizza dough. Sit back, listen and you’ll learn all about bacteria’s impact on pizza and how that helps him win pizza competitions. You’ll also get the scoop on his upcoming restaurant opening in San Antonio, TX.

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Rachel Cope started with one small pizza shop in Oklahoma City less than 10 years ago. Once Empire got rolling, the pizzeria crushed annual sales of $3 million and climbed from there. Today, she owns 84 Hospitality with seven different concepts. Listen to her story of fortitude, growth and business instincts. Empire Slice House was Pizza Today’s 2018 Independent Pizzeria of the Year.

Read the Indie of the Year Feature at https://pizzatoday.com/departments/features/oklahoma-city-based-empire-slice-house-named-independent-pizzeria-of-the-year/

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It’s National Pizza Month so we have brought back our resident Pizza Master John Gutekanst to talk pizza toppings, latest pizza trends from the International Pizza Challenge and an update on what’s happening at Avalanche Pizza in Athens, Ohio.

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Carrie and Anthony Lepoma opened Lepoma’s Pizza in Georgia in 2015. Passionate about pizza, growing the business was the couple’s unflinching mission. While the COVID-19 pandemic left many restaurants in trouble, it hit the Lepomas especially hard on a personal level in August of 2021. Carrie shares her touching story of loss as well as her uplifting drive to continue growing the business in Anthony’s honor.

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We continue our interview from Pizza Expo with two pizza operations that opened during the COVID-19 pandemic. Janet Duran from 550 Pizzeria in Laredo, Texas, has found success and incredible community support since opening in 2020. Dani and Alex White brought their vision to a Las Vegas commercial kitchen to launch Yukon Pizza. Listen to these inspiring pizza business startups stories.

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This week we continue sharing our mini session interviews from the exhibit hall at this year’s International Pizza Expo in Las Vegas. Guests are Que Wimberly of The Missing Brick in Indianapolis, Indiana and Neil and Richie Syal of RockFire Grill in Goleta, California. Both operations have created unique products that sell well in their markets.

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Marc Schechter and Danny Stollers of Square Pie Guys in the San Francisco, California, rallied 15 West Coast pizzerias to celebrate National Pepperoni Pizza Day (September 20) by donating proceeds to a charity. On the chat is also Dennis Lee of Sunset Squares, Leah Scurto or PizzaLeah and Matt Lucas of Evolution Bake. We talk Bay Area pizza scene, collaboration, pepperoni pizza and advice on how to build a pizza community culture in your area.

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This week, we pulled two pizza professionals from the International Pizza Challenge competition area to talk shop. First up, Andy Brown, who owns Andy’s Pizza with three Washington, D.C. locations. He was still abuzz from winning the non-traditional pizza category when we brought him up to the studio to learn more about his business and his winning pizza. Next, we chat with Hassi Sadri, who has been a key organizer with the challenge for many years. Hassi is the founder of Napoli Culinary Academy in Sacramento, California. He shares his expertise on employee management.

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As we continue our coverage from Pizza Expo, we are talking to pizzeria professionals in person from the expo hall. This week, we chat with Sammy and Molly Mandell and Phil Bossart at Dallas, Texas-based Greenville Avenue Pizza Co and Ali Haider, owner of 786 Degree Wood Fired Pizza in Sun Valley, California. These pizzeria leaders bring a lot of energy to the pizza industry and have infused creativity and ingenuity into their operations. Get an update on GAPCo and 786.

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We brought The Hot Slice Podcast to Pizza Expo in Las Vegas. Find out what hot pizza industry trends Editor in Chief Jeremy White and Executive Editor Denise Greer have found in the exhibit hall. There’s a big one that you couldn’t miss: plant-based options. See what else they discover in this episode. Find out more about International Pizza Expo at http://pizzaexpo.com.

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It’s Pizza Expo week so we are bringing back one of our favorite episodes of 2021 with Giovanni (John) Cesarano, one of Long Island’s King Umberto’s youngest partners. We talk continuing the family business and infusing fresh perspective. John loves to bring new and innovative products to the menu. Don’t miss John reveal his biggest menu success and worst flop. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

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Serhan Ayhan grew up in the pizza business at his family’s restaurant, Boston Pizza in Queens, New York. But what happens after the family retires? That’s what Creative Director Josh Keown and Executive Editor Denise Greer explore with Serhan on this week’s The Hot Slice Podcast.

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This week, we get a primer on the mobile pizza business from Siler Chapman, mobile operator and vice president of PerfectingPizza.com. He shares who’s getting in the business, startup costs, challenges and profit opportunities with mobile pizza units. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Want to go more in depth? Siler will be instructing a four-hour intensive workshop at Pizza Expo on August, August 15. More on the Workshop at https://www.pizzaexpo.com/education/workshops/#w02-launching-a-mobile-pizza-business-250

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Pizza Expo Update after Bill Oakley’s recording: In accordance with the Center for Disease Control and Prevention (CDC) Guidelines, the state of Nevada has instituted the following face mask directive:

Everyone, both vaccinated and unvaccinated, are required to wear face masks in ALL public, indoor spaces in the state of Nevada. Please note: these public, indoor spaces include exhibit halls, meeting rooms, and lobbies
Masks will be made available at the event, if needed

We are three weeks from Pizza Expo 2021. Show Director Bill Oakley is on the podcast to give us an inside look at our upcoming Las Vegas show and conference. Bill lets us in on what’s new, what’s changed and some behind-the-scenes details. He shares our health and safety protocol and what to expect at the show. For more on Pizza Expo 2021, visit https://pizzaexpo.com.

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This week’s guest, Nicole Russell, just wrapped Season 1 of her hit series, Pizza Wars on First We Feast. On the show, Nicole competes with leading chefs, making some of the most trending pizzas today for a panel of celebrity judges. Nicole owns Last Dragon Pizza in Rockaway, Queens, New York. She dishes on the show, her business and what direction she wants to take it, pizza mentors, women in the pizza industry, traveling to Italy and Pizza Expo. This episode is hosted by Executive Editor Denise Greer and Creative Director Josh Keown.

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The first year of running a pizza business is tough enough without throwing in a worldwide pandemic and a worker shortage. Hear the story of Bart Weidlich, who opened Kidder Street Deli in Wilkes-Barre, Pennsylvania, just four months before the COVID-19 shutdown. This episode is hosted by Pizza Today Editor In Chief Jeremy White and Executive Editor Denise Greer.

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This week, we revisit a pizza-packed episode with a Pizza Today contributor and pizzeria owner, Audrey Kelly of Audrey Jane’s Pizza Garage in Boulder, Colorado. She’s an inspiration, making the leap from pizza maker to pizzeria owner. She dives into her dough process, her versions of Sicilian and Grandma pies and more. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Audrey talks:

Neapolitan Beginnings
Offering Multiple Pizza Styles
Competing on a World’s Stage
Transitioning from Pizza Maker to Pizzeria Owner
Dough-making Process
Maintaining a Starter
The Slice Business
Audrey Jane’s Culture
Third-party Delivery

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Like many in the pizza business, Pete Tolman didn’t set out to do pizza. But, when he did, he dialed everything in, from the gorgeous Detroit-style pizza, business planning, marketing, and décor to create Iron Born, a hot spot pizza brand with two locations in the Steel City. On this episode, he dives into his business incubator beginning, developing the concept, the pizza and growing Iron Born.

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Owner and pizzaiolo Vincent Rotolo shares some jewels about moving Good Pie into a bigger location, the unique business environment of Las Vegas, enlisting the help of pizza legends, building a strong employee culture and the pizza styles that connect Vincent to his heritage.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

On this episode of the Hot Slice podcast, the Pizza Today editorial crew reads and discusses some "Letters to the Editor." We get tons of awesome e-mails and decided to share and discuss a few. We had so much fun we're already planning to do it again!--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Tom Iannucci is a lifelong learner of pizza making and the pizza industry. He shares how Pizza Expo and Pizza Today took him from pizza enthusiast to owner. We talk various perspectives of what pizza is and how challenging tourism-rich Hawaii can be to meet global travelers’ expectations of pizza.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

We sit down with Manny Karvelas of Karvelas Pizza Co. in Georgia to talk about retaining employees, leadership, logistics and priming a family owned business for growth.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

King Umberto is a legendary Long Island, New York pizzeria. We sit down with one of its youngest partners, Giovanni (John) Cesarano. John is one of Pizza Today’s Rising Stars in the June edition of Pizza Today Magazine. We talk continuing the family business and infusing fresh perspective. John loves to bring new and innovative products to the menu. Don’t miss John reveal his biggest menu success and worst flop. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

This was such great episode that we brought it back for a replay. Listen to World Pizza Champion and Restaurateur Tony Gemignani and his right hand Laura Meyer, also a World Champion, together talk pizza business and the next big thing in the industry. This episode is hosted by Pizza Today Executive Editor Denise Greer and Editor In Chief Jeremy White.

Tony and Laura talk:

How COVID-19 has changed the business -
The pizza school
Pizza Styles
Next big trend in pizza
What they have planned for the Pizza Expo 365 platform
Pizza as a continual learning process

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Listen to a rising star in the pizzeria industry Marcus Medina talk food truck beginnings and opening his carryout-only pizzeria, Hella Pie Pizza Co. in Tracy, California, in the midst of the pandemic. Marcus shares his story of finding pizza passion in this 30s, being self-taught and always striving to improve. He “sits down” with Editor In Chief Jeremy White and Executive Editor Denise Greer.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

The team at Pizza Today gather to discuss what’s happening right now in the pizzeria industry. We’re tackling the worker shortage, a big push to switch to the Delivery and Carryout Only model, online ordering and the state of industry as dine-in resumes. Get the inside scoop on Pizza Expo 2021. See how you can get four free tickets to the show by winning our Pizza Expo 365 Pizza Box Challenge.

Show Notes: Here are links to some of the topics we discussed on the show that you should check out.

Pizza Expo 365 Pizza Box Challenge

https://pizzaexpo365.com/page/111062/join-the-challenge

The Restaurant Labor Shortage Survival Guide

https://pizzatoday.com/news/pizza-headlines/the-restaurant-labor-shortage-survival-guide/

Online Ordering with Melissa Rickman

https://pizzatoday.com/departments/back-office/growing-online-ordering-requires-planning-and-marketing/

One Pizzeria Operator’s Perspective on Permanently Going DELCO

https://pizzatoday.com/departments/features/one-pizzeria-operators-perspective-on-permanently-going-delco/--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Brenda’s Pizzeria sits in the mountains of rural Maryland. Owner Brenda McDonnell shares the inner workings of the business, as well as how it has fared during the pandemic. See how she rewards her team with trips to Pizza Expo. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

In the face of a quickly shrinking labor pool, Pittsburgh-based pizzeria owner extraordinaire and Pizza Today contributor Nick Bogacz is springing into action with an aggressive hiring and employee retention plan. Editor-in-Chief Jeremy White and Executive Editor Denise Greer delve into the details with Nick in this can't-miss episode of the Hot Slice.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Bill Jacobs of Piece Pizzeria and Brewery in Chicago sits down with Jeremy White and Josh Keown on this episode of The Hot Slice podcast. As Piece nears its 20th anniversary, Jacobs discusses New Haven-style pizza, live music, beer and the hope of returning to normalcy soon as the effects of the pandemic begin to diminish.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Executive Editor Denise Greer sits down one-on-one with Maggie Mieles, daughter of Dom DeMarco who now operates the famed di Fara pizza in New York. Maggie shares stories of her father and growing up in the business. We talk about di Fara’s recent growth, continuing the legacy of the 56-year-old business and the new addition of a ghost kitchen.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Detroit-style pizza has exploded across the U.S. Creative Director Josh Keown and Executive Editor Denise Greer ‘sit down’ with the Chief Brand Office at Buddy’s Pizza Wes Pikula. Wes takes us through Buddy’s past, present and future.

Wes talks:

The origins of the “Detroit Style”
Detroit Style’s popularity explosion
Big moments in Buddy’s Pizza history
Buddy’s Focus and Principles
Buddy’s people
What’s next for Buddy’s

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Leah Scurto opened her Sonoma, California-area pizzeria, PizzaLeah, just four days before the COVID-19 shutdown. She talks candidly about the realities of operating a new business with Creative Director Josh Keown and Executive Editor Denise Greer. Leah shares how she’s lifting other women in the industry up and how her career at Pizza My Heart has helped pave the way to ownership. We couldn’t have a champion pizza maker on the show without talking pizza making, dough and competing.

Want to know more about her philosophy on pizza dough, she shared her based dough in our Knead to Know column in Pizza Today. Give it a read: Dough Tips from a Top Competitor

https://pizzatoday.com/departments/in-the-kitchen/knead-to-know-dough-tips-from-a-top-competitor/--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Jeremy White and Denise Greer sit down with Dave Dombrowski, owner of PizzaMia in New Lenox, Illinois, for this week's episode of the Hot Slice. An experienced operator, Dave will celebrate 30 years in the pizza business this July. He discusses the technological changes that have taken over since he opened his pizzeria, as well as how the pandemic has impacted PizzaMia.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

In this episode, Creative Director Josh Keown and Executive Editor Denise Greer introduce a one-on-one marketing trends talk with Denise and Clayton Krueger, Director of Marketing and Communications at Tacoma, Washington-based Farrelli’s Pizza. We’re talking what’s hot, what’s not in marketing.

Clayton talks:

Marketing Trends
Third-party Delivery
Local Advertising
SMS Marketing
Push Notifications
Partnerships
Marketing Technology.

Read the full feature -- 2021 Marketing Trends: A Look at What’s Hot in Marketing and Pizzerias
https://pizzatoday.com/departments/features/2021-marketing-trends/--- Send in a voice message: https://anchor.fm/the-hot-slice/message

This episode, we tap one of the most brilliant minds in the pizza business John Arena. John owns Metro Pizza in Las Vegas. He is not only a successful pizzapreneur, but also a dough expert and mentor to many in the field. The “sit down” is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

John talks:

Common industry questions and his responses
His pizza start and growth
Business shifts
Pizza dough
Flour blends
Learning, a key to success
Motivation for pizzeria operators

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To kick off Season, one of the pizzeria industry’s top pros Mike Bausch has taken over the podcast. He’s talking to Alfredo Herera, Mike’s right hand at Andolini’s before setting out on his own business in Colorado. Listen to this insightful conversation.

Mike is an industry leader whose restaurant, Andolini’s Pizzeria, is a top ten pizzeria in the US, as named by TripAdvisor, BuzzFeed, CNN, and USA Today. Andolini’s began in 2005 and has grown to five pizzerias, two gelaterias, two food hall concepts, a food truck, and a fine dining restaurant by 2019. Mike is a World Pizza Champion, a Guinness Book world record holder, and the author of “Unsliced: How to Stay Whole in the Pizzeria Industry.”

After a decade with Andolini’s, Alfredo moved to Walden, Colorado to open a pizzeria, Mansker Station, a cabin business, breakfast café and amphitheater on property.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Michael Androw made a huge decision with his pizzeria, E and D Pizza Company, Avon, Connecticut, to permanently switch to a DELCO model. Get insights on why and how Michael transitioned to DELCO. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Michael talks:

Community focus
Family market
Converting to a DELCO model
Transitioning Staff
Marketing
2021-22 Outlook
Lessons learned working 30 years in the restaurant industry

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This week, we answer your questions. We’re talking pizza styles and ovens, hiring employees, text marketing, Pizza Expo 2021 and more. Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Design Lead Katie Wilson share pizzeria industry insights.

Show Notes:

Hiring Tips:

https://pizzatoday.com/departments/back-office/mikes-monthly-tip-the-few-and-the-proud-employees/

https://pizzatoday.com/departments/back-office/finding-greatness/

https://pizzatoday.com/departments/back-office/september-2012-hiring-top-talent/

SMS Marketing Tips:

https://pizzatoday.com/departments/back-office/a-step-by-step-guide-to-sms-marketing/

Pizza Expo 2021:

http://www.pizzaexpo.com

Pizza Expo 365:

http://pizzaexpo365.com--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Jeremy White and Josh Keown talk shop with Joe Fugere, founder of Tutta Bella Neapolitan Pizzeria in Seattle. Joe shares his vision on the pizzeria of the future, discusses his innovative employee programs and details how the grocery business and a mobile unit helped Tutta Bella thrive during a pandemic.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

On this week's Hot Slice podcast we sit down with Pizza Czar author, globetrotting consultant, Pizza Expo speaker and all-around pizza lover, Anthony Falco. From Texas to Seattle to Brooklyn, and beyond, Falco shares his tells from inside the pizza world with Jeremy White and Josh Keown. Don't miss it!--- Send in a voice message: https://anchor.fm/the-hot-slice/message

The energetic and savvy entrepreneur Melissa Rickman of Wholly Stromboli in Lupton, Colorado, drops great advice on menus, employee retention and startup mistakes. She’s also a frequent speaker at Pizza Expo.

Melissa talks:

COVID-19 impact and shifts
Outdoor Dining
Menu Changes
Strategic and expansion planning
Staff Programs
Common business startup mistakes

Catch Melissa’s Checking In With episode: https://www.pizzatoday.com/news/videos/checking-in-with-melissa-rickman-wholly-stromboli-fort-lupton-co/

Go to PizzaExpo365.com to register for Pizza Expo 365 to watch in-depth seminars led by Melissa in our On-demand Video Library.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

We brought World Pizza Champion and Restaurateur Tony Gemignani and his right hand Laura Meyer, also a World Champion, together to talk pizza business and the next big thing in the industry. This episode is hosted by Pizza Today Executive Editor Denise Greer and Editor In Chief Jeremy White.

Tony and Laura talk:

-How COVID-19 has changed the business

-The pizza school

-Pizza Styles

-Next big trend in pizza

-What they have planned for the Pizza Expo 365 platform

-Pizza as a continual learning process

Show Notes:

The Trending Recipe Tony and Knead to Know dough article written by Laura referred to in the episode will publish in the February issue of Pizza Today and can be found at http://pizzatoday.com then.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

We’re peeling back the curtain to share a sneak peek at Pizza Expo 365, the most comprehensive pizzeria resource platform to learn, shop and connect 24/7. The Pizza Today Editorial Team detail exclusive details on what’s on Pizza Expo 365, its launch date and the first competition dates. Don’t miss this opportunity to get the insides scoop on all things Pizza Expo 365.

Sign up now for Pizza Expo 365 to be among the first on the platform when it launches: https://registration.experientevent.com/ShowPZA213/?flow=attendee&utm_source=Convey&utm_medium=referral&utm_term=register-now

Show Notes:

Go to the John Gutekanst article we refer to about creating champion non-traditional pizza:
https://www.pizzatoday.com/departments/in-the-kitchen/non-traditional-pizza-go-like-a-viking/

Get more pizza recipe ideas at https://www.pizzatoday.com/recipes/pizzas/--- Send in a voice message: https://anchor.fm/the-hot-slice/message

So long 2020! The team at Pizza Today wraps up this year with a compilation of the best stories and advice on The Hot Slice podcast. The pizzeria industry’s brightest minds dropping knowledge on one episode. It’s a can’t miss.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

The editorial team at Pizza Today come together to share New Year’s resolutions. We pay tribute to our Dough Doctor Tom Lehmann. Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Design Lead Katie Wilson share their experiences covering the pizzeria industry.

The team talks:

The impact Tom Lehmann has had on American pizzerias
2020 Pizzeria Industry Outlook
Each member’s individual resolution to pizzeria operators
A sneak peek on the power of Pizza Expo 365 launching in January
A debate on the legendary Pizza Today swimsuit issue

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Adam Borich, owner of the five-unit Lucifers Pizza, gets real on the devastating second wave restaurant dining shutdowns in Los Angeles with Editor in Chief Jeremy White and Executive Editor Denise Greer. While times are tough, Lucifers has managed to thrive and grow amidst the pandemic.

Adam talks:

Latest Restaurant Dining Shutdown in Los Angeles
How the Recent Shutdown Compares to March
International Perspective as a New Zealand Native
How Lucifers Has Transitions -Opening a New Location During the Pandemic
Finding Employees Amidst a Worker Shortage
Growing the Lucifer Brand
Dealing with Reactions to the Brand Name

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Get the lowdown on Detroit-style pizza by none other than Motor City native Jeff Smokevitch, who leads a comprehensive demonstration on the style at International Pizza Expo in Las Vegas. Jeff owns Brown Dog Pizza in Telluride, Colorado and Blue Pan Pizza in Denver. We also pay tribute to Shawn Randazzo, who was the catalyst for Detroit style’s rise across the country. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Jeff talks:

A Look at How the Style Started
Characteristics of Detroit Style
A personal Connection with Shawn Randazzo
Creating the Dough Formula
Introducing the Style to Coloradoan
The Detroit Demo at Pizza Expo 2021
Tips on How You Can Start Making Detroit Style Pizza

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Jeremy White and Josh Keown sit down with pizzeria owner, speaker and newly minted author, Mike Bausch, to talk about Lou Diamond Phillips, Hall and Oates, Mary Poppins, The Wizard of Oz — and why Bausch only plays Billy Ocean songs in this restrooms. Seriously, it's what they talk about it. We can't make this stuff up. Fortunately, they also mention pizza and Mike's new book, Unsliced: How to Stay Whole in the Pizzeria Industry. Check it out if you dare.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

"Happy Thanksgiving! Today, we revisit one of our favorite episodes, an interview World Pizza Champion and Restaurateur Tony Gemignani, based in San Francisco. Tony talks COVID-19 response at his 20 restaurants, including completely revamping the Capo pizza concept during the shutdown. He also shares his strategy for opening new restaurants. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Tony talks:

COVID-19 Response

Revamping a Concept Entirely
Employee Safety
Business Strategic Planning
Building Out a Concept
Adapting Concepts to Neighborhood
An understanding of Commercial Rent
Tony’s Commitment to Help Other Operators

Check out trending recipes from Tony at https://www.pizzatoday.com/our-experts/tony-gemignani/

Visit Tony’s restaurants at https://tonyspizzanapoletana.com/ and on Instagram @capopizza--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Listen as the editorial team at Pizza Today come together to share what’s happening in the pizzeria industry. Get the inside scoop on Pizza Expo 2021 and the launch of Pizza Expo 365. Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Design Lead Katie Wilson share their experiences covering the pizzeria industry.

We talk:

Pizza Expo’s new June 2021 dates
Pizza tradeshow’s history
Our industry’s strength together
COVID-19 coverage
Tips to help with operator and staff limit burnout
A preview of the Pizza Expo 365 launch

Subscribe to The Hot Slice Podcast.

Follow @PizzaToday on social.

Go to PizzaToday.com and PizzaExpo.com.--- Send in a voice message: https://anchor.fm/the-hot-slice/message

As part of our continuing coverage of COVID-19 Pizzeria Impact Stories, we have a unique Q&A provided by Tailgate Brewery with three locations in Nashville, Tennessee. Marketing Manager Liz Tarry sits down with Owner and Brewmaster Wesley Keegan to share their story. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Wesley talks:

The brewery as the foundation
Adding and building a pizza concept
The deep dive into pizza research
Doing pizza right
Expanding to new locations with scratch pizza kitchens
Tailgate’s COVID-19 response
Looking into 2021

Read more COVID-19 Pizzeria Impact Stories: https://www.pizzatoday.com/departments/features/covid19-pizzeria-impact-stories/

Visit Tailgate Brewery at https://www.tailgatebeer.com/ and on Instagram @tailgatebrewery--- Send in a voice message: https://anchor.fm/the-hot-slice/message

This episode is dedicated to one of the COVID-19 Pizzeria Impact Stories that we’re featuring all month. Jet’s Pizza is one of America’s largest pizza companies with hundreds of locations in 19 states, helping move Detroit-style pizza mainstream. Listen to an engaging roundtable discussion with Jet’s Pizza leadership, including Jimmy Galloway, Vice President of Franchise Sales; John Jetts, President; and Jeff Galloway, Vice President of Store Operations. Learn what the pizza company experienced during the COVID-19 Pandemic.

Jet’s leadership talk:

Employee shortages
Closing lobbies
Safety protocol
Franchisee operational support
Promoting contactless
Dealing with food shortages
Digital ordering to capture new customers

Explore more COVID-19 pizzeria stories at https://www.pizzatoday.com/departments/features/covid19-pizzeria-impact-stories/

Learn more about Jet’s Pizza at https://www.jetspizza.com/

@jetspizza on Instagram--- Send in a voice message: https://anchor.fm/the-hot-slice/message

This week, Nick Strawhecker gives us an update on Dante in Omaha, Nebraska. Chef/Owner Nick shares how Dante has thrived while he has moved into a new role with the restaurant. This episode is hosted by Executive Editor Denise Greer and Creative Director Josh Keown.

Nick talks:

Dante thriving through the pandemic
The reality of closing his second restaurant
Work-life Balance
Moving into a more financial and operational role
Dante’s Concentrated Focus on Wine
A Hyper-seasonal Menu
Adding a Brunch Program
A Personal Social Media Approach
Developing Young Chefs

Read Dante’s Pizzeria of the Year feature in Pizza Today: https://www.pizzatoday.com/departments/features/2019-independent-pizzeria-of-the-year-dante-omaha-ne/

Visit Dante at http://www.dantepizzeria.com/ and on Instagram @dante.omaha--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Ali Haider, owner of 786 Degrees Wood Fired Pizza in Sun Valley and Pasadena, California, is here to bring some inspiration to the podcast this week. Ali is a super positive and passionate chef/owner with an International approach to his menus. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer.

Ali talks:

Opening a second location in a very different market
The Survivor Mode to get through the pandemic
Inspiring the Pizza Tribe
Growing from a catering start
Ready for new opportunities
Pizza as a Canvas of Flavors
Bringing an International Approach to pizza
Serving certified Halal food
Capitalizing on Online Review Sites
Giving to the Community

Visit 786 Degree at https://786degrees.com/ and on Instagram @786degrees--- Send in a voice message: https://anchor.fm/the-hot-slice/message

World Pizza Champion and self-proclaimed “dough nerd” Will Grant joins us on The Hot Slice podcast to talk sourdough. Will is hands on at the 37-year-old family pizzeria That’s a Some Pizza and the newly opened Sourdough Willy’s, in Bainbridge Island, Washington. This episode is hosted by Creative Director Josh Keown and Editor In Chief Jeremy White.

Will talks:

The pizzeria’s 120-year-old sourdough starter
Long fermentation process of his pizza dough
Opening a second pizzeria in an uncertain time
Adding multiple pizza styles
His vision of the Northwest School of Sourdough
The hard blow of COVID-19
Changes to the menu after winning the Caputo Cup

Going Cashless Visit That’s A Some Pizza at https://www.thatsasome.com/ and on Instagram @thatsasomepizza

Visit Sourdough Willy’s at https://www.sourdoughwillys.com/ and on Instagram @sourdoughwillyspizzeria--- Send in a voice message: https://anchor.fm/the-hot-slice/message

This week, soak up pizzeria industry insights from Jeff and Laura Ambrose of Woodstock’s Pizza with seven locations in Southern California. With 40 years in the pizza business and owners of the highest-grossing independent pizzeria in the U.S., Laura and Jeff share what they’ve learned during a very uncertain time. This episode is hosted by Executive Editor Denise Greer and Creative Director Josh Keown.

Jeff & Laura talk:

This point in pizzeria history
College market realities
Shifting from dine-in to DELCO model
Caring for Woodstock’s communities in time of COVID-19 and wildfires
Employee empowerment
Lessons learned
Advice for operators moving forward

--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Champion pizza maker and pizzeria owner Lars Smith is on The Hot Slice podcast this week. Listen as Lars shares his passion and experience of opening State of Mind Public House and Pizzeria in Los Altos, California. Lars hits on some tips on business planning and pizza competitions. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer.

Lars talks:

Family Business Dynamic
Building Out Another Restaurant During the Pandemic
Work/Life Balance
Outdoor Dining
California Seasonal Menu Focus
Early Career at Pizza My Heart
Pizza Competitions and Tips
Rule-breaking Food Philosophy
Menu Pricing Principles
Business Planning Tips

Visit State of Mind Public House and Pizzeria at https://www.stateofmindpublichouse.com/

Follow @stateofmindpub on Instagram--- Send in a voice message: https://anchor.fm/the-hot-slice/message

We are honored to have a pizza icon, Paul Giannone (Paulie Gee), on the show this week. He spent 30 years in the tech industry before opening what has become one of hottest pizzerias in America, Paulie Gee’s in Greenpoint, Brooklyn. He’s grown his business to include a slice shop and multiple licensed locations. He’s a leader, mentor and enthusiast to our great pizzeria community. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Paulie talks:

Getting out of tech
Opening his Brooklyn pizzeria
The dining experience at Paulie Gee’s
Doing what you love
His passion for customer interactions
Inspiring pizza people
An ambassador for pizzerias

Read more about Paulie Gee’s in Pizza Today: https://www.pizzatoday.com/departments/features/pizza-today-road-paulie-gees-brooklyn-ny/

Mark October 3-4, 2021 to attend Pizza & Pasta Northeast to hear Paulie Gee’s Keynote address. More details at: https://www.pizzaandpastaexpo.com/

Visit Paulie Gee’s at https://pauliegee.com/

@PaulieGee on Instagram

Check out Paulie’s pizza hat collection @pauliegeespizzahatproject on Instag--- Send in a voice message: https://anchor.fm/the-hot-slice/message

We continue a two-part thought-provoking conversation with owners of our 2020 Pizzeria of the Year Via 313 in Austin, Texas. Brandon and Zane Hunt are pizzeria industry powerhouse operators. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

In Part Two, Brandon and Zane talk:

Staying Relevant in the Austin Market
People Focus
Being a Good Community Partner
Concept and Store Design
Leadership Structure
Running a Restaurant

Read all about Brandon and Zane and Via 313: https://www.pizzatoday.com/departments/features/2020-pizzeria-of-the-year-via-313-austin-texas/

Visit Via 313 at https://www.via313.com/

@via313 on Instagram--- Send in a voice message: https://anchor.fm/the-hot-slice/message

We kick off Season 2 of The Hot Slice with a two-part thought-provoking conversation with owners of our 2020 Pizzeria of the Year Via 313 in Austin, Texas. Brandon and Zane Hunt are pizzeria industry powerhouse operators. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

In Part One, Brandon and Zane talk:

Pizzeria of the Year Award
Creating Via 313’s Detroit-style Pizza and the Dough
COVID-19 Response and Impact
2021 Predictions
New Venture in the Hunt Brothers’ Hometown

Read all about Brandon and Zane and Via 313:

https://www.pizzatoday.com/departments/features/2020-pizzeria-of-the-year-via-313-austin-texas/

Visit Via 313 at https://www.via313.com/

@via313 on Instagram--- Send in a voice message: https://anchor.fm/the-hot-slice/message

The Pizza Today team wrap up Season One of The Hot Slice by answer listener questions. We’re talking biggest mistakes pizzeria consistently make, supply-chain shortages, marketing and personal pizza experiences. Editor-In-Chief Jeremy White, Creative Director Josh Keown and Executive Editor Denise Greer share their decades of experience covering the pizzeria industry.

We talk:

Common Pizzeria Mistakes

Pepperoni Shortages

Best Marketing Options

Pizza Styles

First Pizza Experiences

Pizzeria Visits During the Pandemic

For more tips from Pizza Today, visit PizzaToday.com.

--- Send in a voice message: https://anchor.fm/the-hot-slice/message

Listen to Glenn Cybulski on The Hot Slice Podcast

Join us for a riveting conversation with award-winning chef, consultant and School of Pizzeria Management Instructor Glenn Cybulski. We’re diving into lessons Glenn has learned to help pizzeria operators. He also shares insights into his newest project in culinary cannabis products. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer.

Glenn talks:

The numbers game
Developing effective systems
A chef’s life
Taking his sauces into the cannabis world
Losing a business partner
Sharing knowledge with the pizzeria industry
Realities of closing restaurants

Learn more about Glenn at http://www.glenncybulski.com

@glenncybulskiofficial on Instagram

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On this episode of The Hot Slice, we talk shop with Pittsburgh-based pizzeria owner Nick Bogacz. Listen in as Nick dishes on his business growth, the impact of COVID-19 and how he left an entire room teary-eyed at last year's Pizza & Pasta Northeast show in Atlantic City.

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Join us for an insightful conversation with Nicole Bean, who runs Pizaro’s Pizza Napoletana, with two locations in Houston, Texas. See what drives this driven young owner to excel in the pizzeria industry. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer.

Nicole talks:

Pizaro’s Origin Story
Running a Family Business
Belonging to the Pizza Tribe
Neapolitan Pizza
Adding Multiple Pizza Styles
Educating Pizaro’s Customers
Mentoring Women in the Pizza Industry
In-house Delivery/Third-party Dilemma

Read more about Nicole at Pizza Today:

Conversation: Nicole Bean, Pizaro’s Pizza, Houston https://www.pizzatoday.com/departments/features/conversation-nicole-bean-pizaros-pizza-houston/

Visit Pizaro’s Pizza Napoletana:

https://pizarospizza.com/about/

@pizaros_pizza_napoletana on Instagram

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Mike Bausch is one of the most sought-after speakers at Pizza Expo. We go one-on-one with Mike on sharing his vast experience with pizzeria operators on this week’s episode of The Hot Slice Podcast. Mike has built an impressive restaurant brand in Tulsa, Oklahoma that includes five brick-and-mortar locations, a fine-dining restaurant, two gelaterias, two food hall spots and a food truck. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Mike talks:

-Operating in various municipalities with COVID restrictions

-Straight talk advice for fellow operators

-Educating and sharing industry information

-Most common questions Mike receives from pizza people

-Employee relations and retention

-Hiring strategies

-Handling negative online reviews

-Using downtime to evaluate the business

Check out more advice in Pizza Today Magazine: https://www.pizzatoday.com/our-experts/mike-bausch/

Visit Andolini’s at: https://www.andopizza.com/

@andopizza on Instagram (www.instagram.com/andopizza/ )

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Mr. @everythingbutanchovies himself, Chris Decker, from Metro Pizza in Las Vegas, featured this week on The Hot Slice Podcast. He shares what’s behind his famous Sicilian pizza and his creativity in the kitchen. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer.

Chris talks:

Creating a New Pizza
Pizza Creativity
The Pizza Evolution
Perfecting Sicilian Pizza
Mentee becomes Mentor
Navigating through the COVID-19 Pandemic
Adapting Wood-fired Pizza for Carryout & Delivery

Read more about Chris and Metro Pizza:

Chris Decker: New Horizonshttps://www.pizzatoday.com/departments/features/chris-decker-new-horizons/

Pizza Today on the Road: Metro Pizza, Las Vegas, NV https://www.pizzatoday.com/departments/features/pizza-today-on-the-road-metro-pizza-las-vegas-nv/

http://metropizza.com/

@metropizzalv and @everythingbutanchovies on Instagram

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Listen to Pizza Today’s 2020 Young Entrepreneur of Year Rocky Shanower of Park Street Pizza in the small village of Sugarcreek, Ohio. Rocky shares how he and Courtney have focused on farming partners, community leadership and making their own path to grow their business. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer.

Rocky talks:

Young Entrepreneur Award
Finding His Own Way in Business
Growing a Pizza Business
Partnering with Local Farms
Bahler Street Pizza Truck
Philosophy of Pie
Adding a Commissary Hub
Managing Restaurant Systems
Building a Strong Team
Empowering Leaders
COVID19 Response in a Small Town

Read more about Rocky in his own words at: https://www.pizzatoday.com/departments/features/2020-young-entrepreneur-of-the-year-rocky-shanower-park-street-pizza-sugarcreek-oh/

Visit Park Street Pizza at https://www.parkstreetpizza.com/

@parkstreetpizza on Instagram

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This week, we go in depth with Audrey Kelly, owner and pizzaiola at Audrey Jane’s Pizza Garage in Boulder, Colorado. She’s an inspiration, making the leap from pizza maker to pizzeria owner. She dives into her dough process, her versions of Sicilian and Grandma pies and more. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

Audrey talks:

Neapolitan Beginnings
Offering Multiple Pizza Styles
Competing on a World’s Stage
Transitioning from Pizza Maker to Pizzeria Owner
Dough-making Process
Maintaining a Starter
The Slice Business
Audrey Jane’s Culture
Third-party Delivery

Check out more on Audrey’s take on Sicilian and Grandma pizza: https://www.pizzatoday.com/departments/in-the-kitchen/pizza-styles-sicilian-vs-grandma/

Visit Audrey Jane’s Pizza Garage at https://www.thepizzagarage.com/

@audreyjanespizzaon Instagram

--- Send in a voice message: https://anchor.fm/the-hot-slice/message

In this episode, we interview Tony Gemignani, one of America’s most influential pizza restaurateurs, based in San Francisco. Tony talks COVID-19 response at his 20 restaurants, including completely revamping the Capo pizza concept during the shutdown. He also shares his strategy for opening new restaurants. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer.

--- Send in a voice message: https://anchor.fm/the-hot-slice/message

In this episode, we interview Max Balliet of Pizza Lupo in Louisville, Kentucky, following his entrepreneurial journey to opening his dream Neapolitan pizzeria. From taco food truck to a hot restaurant built on its dining experience. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer.

Read the full feature on Pizza Lupo and Max Balliet in Pizza Today:

https://www.pizzatoday.com/departments/features/pizza-today-on-the-road-pizza-lupo-louisville-ky/

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We dive into episode two with a thought-provoking interview with Sammy Mandell of Greenville Avenue Pizza Company (GAPCo) in Dallas, Texas. Get real insights on how he develops new ideas and what’s fueling his successful pizzerias, including creating a leadership team and the Pizza Slayer cultural brand. This episode is hosted by Creative Director Josh Keown and Executive Editor Denise Greer.

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Meet the Pizza Today Podcast TeamKicking off Episode One, Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Art Director Katie Wilson talk launching The Hot Slice Podcast and what you can expect to hear. Get to know the award-winning editorial team as they give you a sneak peek at the upcoming season and insights on the first guests. --- Send in a voice message: https://anchor.fm/the-hot-slice/message

There’s no other industry like the pizzeria business. We’re featuring a mix of the pizzeria tribe for real, in-depth conversations. Hear their stories of success, passions, struggles and lessons learned.Stay tuned for our first episode coming soon.--- Send in a voice message: https://anchor.fm/the-hot-slice/message