PIE 2 PIE - A Pizza Maker’s Podcast

This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, a chat with Eric Ehler, owner of Outta Sight Pizza in San Francisco, CA. Chapters: 00:00 - San Francisco Pizza Scene: Defending the City's Legacy and Future 08:40 - Hype vs. Quality: Building a Successful Pizza Business 16:25 - The 20-Inch Philosophy: Going Big in the Pizza Game 25:30 - Personal Journey: From Iowa Tragedy to SF Pizza Success 33:00 - Urban Reality: Addressing San Francisco Misconceptions 42:00 - Balancing Passion: Skateboarding, Risk and Pizza Life 51:00 - Building the Business: Shop Design, Costs and Community Support 58:00 - Beyond Pizza: Sandwiches, Bread Program and Diversification 01:05:00 - Industry Opinions: The Overrated vs. Underrated Game 01:14:00 - Pizza Future: Technology, Tradition and Moving Forward

This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this special After Dark edition of PIE 2 PIE I share a bottle of wine with Craig Murli, owner of June’s Pizza in Oakland, CA Chapters: 00:00 Intentional Restaurant Design & Branding 06:15 Managing Customer Expectations & Mental Health 14:00 Team Management & Communication 19:45 Restaurant Ownership Philosophy 27:05 The Junes Origin Story 33:20 Food Philosophy & Creative Choices 39:40 How to grow your restaurant & Personal Growth 47:00 The Financial Reality of Restaurants 56:40 Leadership Evolution & Team Building 1:04:00 Work-Life Balance & Family 1:09:45 Personal Growth & Mental Health 1:22:00 Money, Values & Fair Pay 1:32:30 Dealing with Change & Pivoting 1:42:00 Worry, Anxiety & Perspective 1:52:15 Online Criticism & Authenticity 2:04:00 Future Thinking & "We'll Figure It Out"

This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode we are joined by Ben Roberts of Pizza Supreme Being located in Sacramento, CA Chapters: 00:00 - Intro with PSB's Pizza Journey 04:53 - "The Whole Company Started as a Bit" 07:08 - Spirit Halloween or Rainforest Cafe? 08:22 - What Makes a Shitty Bromate 10:10 - From Mobile Trailer to Brick-and-Mortar 13:53 - The Original Pizza Supreme Being Vision 16:16 - Sourdough Secrets and Feeding the Starter 18:27 - Making Your Own Bread: The Sandwich Secret 21:41 - Staying Straight Edge in the Restaurant Industry 26:44 - Pandemic Challenges and the Jabberwocky 28:13 - Running the Claw Machine and Daily Operations 30:31 - The Roof Work Crisis: Learning to Delegate 36:14 - "Is It Sick Being a Cool Guy?" 38:29 - Pizza Nostalgia: Alien Head Stickers and Round Table 42:35 - The Kings Cowbell and Playoff Promise 46:51 - Twisted Tea: The Top Shelf Beverage 49:20 - Baja Blast Soft Serve and Brand Personality 51:11 - The Disneyland Proposal Fight Story 54:21 - The Pizza Expo 2025 Fight Promotion 57:15 - Vandalism vs. Art: The LA Building Debate 01:03:03 - In-N-Out Inspiration and Menu Philosophy 01:06:18 - The Great Pizza Screen Debate 01:12:46 - Parenthood Changes Everything 01:17:43 - Growing Up with Five Siblings 01:19:02 - Overrated/Underrated Game Begins 01:21:53 - "I'm from Detroit. Don't Ever Say That Again." 01:23:07 - Ranch Dressing: The Universal Condiment 01:29:26 - Life Lessons from The Bluey Cricket Episode 01:36:24 - Yelp is OVERRATED 01:38:54 - Pizza Expo is Underrated

For more info on the fire recovery in Altadena visit: https://recovery.lacounty.gov/altadena/ This week, we’re taking a break from the Bay Area pods to sit down with Zak from Prime Pizza LA and Jamie from Pizza of Venice to discuss the impact of the Eaton fires— Jamie lost his pizzeria and Zak lost his home to the fire. While the flames may be out, the recovery process has only just begun. It’s important to remember that long after the news coverage fades and social media moves on, the cleanup and the healing continues. Disasters like these don’t come with a playbook, and as business owners, we’re often figuring things out as we go. This conversation gets heavy at times, but there were also plenty of laughs—because sometimes, that’s the only way to get through it. A huge thank you to Jamie and Zak for sharing their experience. The love and support in this industry are real, and when times get tough, we come together. Here’s hoping LA can cut through the red tape and help the Palisades and Altadena rebuild, stronger than before.

This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode we are joined by Alexis and Gerad, of Rose Pizzeria in Berkeley, CA. Chapters: 0:00:00 Intro - New York Times Pizza Feature: Overnight Fame at Rose Pizzeria 00:02:30 Berkeley Restaurant Menu Strategy: Finding the Perfect Balance 00:06:42 Restaurant Couples: Managing Marriage and Business Partnership 00:10:59 Small Restaurant Management: Running a Lean Operation 00:18:59 Pizza Restaurant Policies: Setting Boundaries for Quality 00:27:26 The Impact of National Press Coverage 00:35:31 Crisis Management: Handling Unexpected Challenges 00:45:54 Restaurant Growth: Building Sustainable Business 00:52:38 Restaurant Expansion Strategy: Adding a Coffee Shop Concept 01:01:10 Pizza Making Philosophy: Techniques and Restaurant Values 01:25:43 Pizza Industry Trends: OVER/UNDER

This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode we are joined by Neal DeNardi, co-owner of Long Bridge Pizza in San Francisco, CA. Chapters: 00:00 - Sharing Pizza Knowledge & Industry Experience 02:17 - Starting with Service: Learning Hospitality from Tribute Pizza 12:50 - From Zero to Numbers: Getting Serious After 9 Years 23:44 - Pizza Education: Scott Wiener Tours to Pizza Hacker 35:51 - Opening Long Bridge: Two 26-Year-Olds with No Plan 38:03 - San Francisco Pizza Evolution: Wood-Fired to Electric Ovens 49:22 - Restaurant Labor Reality: Why 40 Hours Isn't Enough 55:31 - Post-COVID Restaurant Industry: Changed Consumer Habits 01:01:03 - Delivery Evolution: From In-House to Third Party Apps 01:08:43 - Building Brand Awareness: Social Media Strategy 01:13:22 - Community Over Competition: Building Pizza Culture 01:33:13 - OVER/UNDER: Pizza Industry Hot Takes

This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, Derek Lau, owner of State Flour Pizza in Berkeley, California joins us. Chapters: 00:00:00 - Opening a Pizzeria: The Real First Year Struggles 00:14:24 - Restaurant Career Path: From Culinary School to Pizza Making 00:19:08 - New York Pizza Inspiration: Research and Development 00:22:25 - Restaurant Staff Management: Building a Strong Team Culture 00:27:56 - Choose a Restaurant Location: Neighborhood Analysis 00:32:15 - Transitioning from Chef to Owner 00:36:32 - Pizza Restaurant Pricing Strategy: Balancing Quality and Affordability 00:40:22 - Restaurant Profit Margins: Breaking Even in Year Three 00:45:05 - Pizza Menu Development: Specialty Items and Weekly Specials 00:50:15 - Restaurant Supply Chain: Managing Vendors and Costs 00:56:45 - OVER/UNDER: Pizza hot takes

This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, we talk to Mike Chen of FlatIron Pepper Co. Chapters: 00:00:00 - From Finance to Flavor: The Origin Story of Flat Iron Pepper Co. 00:11:22 - Inside New Mexico's Chili Capital: Sourcing Premium Peppers 00:20:01 - Safety First: The Hazards of Commercial Pepper Production 00:22:52 - Bootstrapping Success: Growing Without Outside Capital 00:24:45 - Early Days: From Commercial Kitchen to Manufacturing 00:31:28 - Product Strategy: Why Flat Iron Focuses on Premium Restaurants 00:37:10 - Social Media Marketing vs Traditional Distribution 00:46:55 - Building an Authentic Brand in the Digital Age 00:57:59 - Premium Positioning: Why Flat Iron Turns Down Major Chains 01:04:44 - Rapid Fire: Over/Under on Industry Trends

This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, we talk to Josh Pritchett of Fat Nattys Sourdough Pizza Chapters: 02:00 What is a Fat Natty? 04:00 Los Angeles Pizza Brand Marketing: Building the Fat Natty Identity 06:00 Dave Matthews Band Concert Stories and Chicago Pizza Background 08:00 Pizza Business Operations: From Corporate Career to Pizza Making 11:42 Corporate Layoff to Pizza Success Story: The Pivotal Santa Monica Pier Event 16:00 Music Career and Marketing Degree: Journey Before Pizza 19:00 Sales Career Challenges and Corporate Burnout 23:00 Career Transition: Finding Happiness in Pizza Making 28:00 Pizza Catering Business Model: Events, Pricing, and Growth Strategy 35:00 Natural Pizza Making Process and Quality Control 39:00 Pizza Business Marketing: Instagram Strategy and Word of Mouth Growth 44:00 Pizza Pricing Strategy for Events and Catering 49:00 Family Support in Pizza Business: Work-Life Balance 54:00 Pizza Making Philosophy: Confidence vs Arrogance 59:00 Future of Fat Natty: Business Growth and Vision 01:04:00 Pizza Quality Discussion: Natural Ingredients and Process 01:10:00 Over/Under Pizza Industry Trends and Final Thoughts

This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode we talk to Justin De Leon of Apollonia’s Pizzeria in Los Angeles. Chapters 00:00:00 - LA Pizza Evolution: From Underdog to Excellence 00:05:02 - The Early Years: 80-Hour Weeks and Learning Curves 00:08:44 - Photography and Pizza: A Visual Approach to Quality 00:11:24 - The Square Pizza Revolution 00:24:43 - Quality Over Expansion: The Small Shop Philosophy 00:30:36 - Cash, Credit, and Customer Service Innovation 00:44:14 - Learning the Craft: Classes, Community, and Growth 00:52:32 - Surviving and Thriving in Modern LA 00:58:06 - Over/Under: Industry Insights and Opinions

This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode of PIE 2 PIE we are joined by Alan Rudoy and Travis Matoesian of El Gato Nego Pizza and Bahr Cafe in DTLA. Chapters: 00:00:00 Origins & Meeting 00:02:22 Early Experiences & Travel 00:04:02 El Gato Negro Pizza Journey 00:05:31 Bahr Cafe Plans 00:08:55 Kitchen & Operations Setup 00:27:49 Menu Deep Dive 00:43:32 Business Strategy 00:54:02 Partnership Dynamic 00:55:36 Rapid Fire Over/Under Segment

This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode Anthony Falco, the international pizza consultant joins us. Key Ingredients Chapters: 00:00:00 - Pop-up Memories and Book Release 00:03:06 - The Roberta's Legacy 00:05:31 - Why Roberta's Changed Pizza Culture 00:08:18 - Why No Personal Pizzeria Yet? 00:15:17 - Pizza Styles and History Discussion 00:23:23 - Electric vs. Wood-Fired Ovens Debate 00:30:41 - The Art of Consistency 00:35:44 - Path to International Consulting 00:41:42 - Perfect Pizza Proportions 00:56:19 - Becoming a Pizza Consultant 01:01:07 - Family Life and Travel Balance 01:11:57 - Pizza Expo Stories 01:17:46 - Writing the Pizza Book 01:24:44 - The Restaurant Industry Reality 01:34:06 - Rapid Fire: Overrated/Underrated

This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons Frank Pinello is the ultimate archetype of a badass pizza guy. He’s got the accent, the heritage, the skills, and a natural coolness that only a few people are born with. I remember watching The Pizza Show religiously when it first aired. Frank’s authentic curiosity—despite being a CIA graduate and a successful pizzeria owner—made him stand out. Exploring different styles, and connecting with pizza shop owners because his genuine interest always came through. On this trip, his pie was one of my favorite slices, and sitting outside Best Pizza on those lawn chairs felt almost spiritual. But it’s not just about Frank. He’s helped me become a fan of everyone in the pizza world. Big or small, every one of us has a story worth sharing, and that’s what excites me most about doing these pods. I hope you enjoy spending a little time with Frank and I in the back of the best pizza shop in America: Best Pizza. Chapters: 0:00 - Introduction 13:18 - Keep It Simple: The Menu Philosophy 22:56 - Going Solo: Partnerships & Growth 34:15 - Making Perfect Pizza: Craft & Technique 43:29 - NYC Pizza Evolution: Past to Present 54:30 - Better Kitchen Culture: Breaking Traditions 58:28 - The Pizza Show: VICE Legacy 1:07:22 - Time Management: Running Multiple Shops 1:12:51 - Over/Under: Industry Hot Takes 1:15:40 - What's Next: New Shows & Projects

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons Join your host of PIE 2 PIE, Alex Koons as he slices through the biggest moments of 2024. In this year-end special, we're wrapping up 89 episodes of unfiltered pizza talk, candid conversations, industry insights, and unforgettable moments from badass pizza makers across the globe. Chapters: 00:00:03 - Introduction & Studio Update 00:01:15 - Best Sausage in The World: Maestro Sausage 00:01:52 - 2024 Overview & Global Reach 00:03:00 - Hidden Gems 00:09:01 - Memorable Moments 00:23:56 - Inspiring Stories 00:27:46 - Hottest Takes 00:35:21 - Best Non-Pizza Episodes 00:36:41 - Crossover Episodes Highlight 00:38:49 - Top Episodes Countdown 00:43:27 - Year-End Thank You & Future Plans

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons Step into the world of artisan pizza making with Augie Russo, where dough isn't just ingredients - it's a spiritual experience. In this episode, we explore how a former film editor found his calling in pizza and created a uniquely creative pop-up pizza business in New York. Key Ingredients: • How Augie's signature chili peppers landed in Stephen Colbert's cookbook • The sacred art of pizza making: why he plays music for his dough • His unique pizza recipes and pop-up business approach • Secret tips for perfect pizza dough fermentation • The journey from editing political ads to crafting artisan pizzas • Why he's moving his pizza kitchen to a houseboat Pizza makers and food lovers alike will appreciate Augie's deep dive into dough development, creative toppings, and the philosophy that every pizza tells a story. From his 72-hour cold fermentation process to his thoughts on flour selection, this episode is packed with practical pizza-making wisdom and inspirational insights. Whether you're an aspiring pizza maker, running your own pizza pop-up, or simply love great food, Augie's journey shows how putting love into your craft yields something truly special. Chapters: 0:00 - Introduction: Meeting Augie at Stanislaus 4:04 - The Colbert Connection: How Chilies Made It to the Cookbook 10:17 - The Philosophy of Pizza Making: Music, Energy & Dough 24:20 - Building a Pizza Business: From Pop-ups to Private Events 32:14 - The Technical Side: Flour Choice, Fermentation & Temperature 43:08 - Career Evolution: From Film Industry to Pizza Life 52:52 - Future Plans: Moving the Kitchen to a Houseboat 57:28 - Wedding Cakes to Pizza: Why He Left Fine Dining 1:06:15 - The Sacred Art of Breadmaking: God in the Dough 1:21:12 - Community Building: Horizontal Networking in Pizza 1:31:05 - Hot Takes: Thoughts on Industry Trends #pizza #pizzamaking

This Episode’s Sponsors→ 🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, we took PIE 2 PIE all the way out to Mineola, Long Island to sit down at Taglio Pizza with Rob Cervoni - a force to be reckoned with in the pizza world who's doing things his own way. Rob's spot was recently ranked #3 slice shop in the world, but that's just scratching the surface of what makes this conversation special. From flipping houses to fund his pizzeria dream to pushing 90% hydration dough when others said it couldn't be done, Rob keeps it real about what it actually takes to build something different in this industry. What I love about Rob is his brutal honesty - he'll tell you straight up that being #3 in the world is both a blessing and a curse. He's got this incredible ability to market himself while staying authentic, whether it's his viral spatula interviews or his strategic approach to Food Network appearances. But don't let the social media presence fool you - this is someone who deeply understands both the science and business of pizza making. Key Ingredients: Chapters: 00:00 - Introduction & The Long Island Pizza Scene 03:51 - Real Talk: Industry Criticism & Standards 10:10 - The Double-Edged Sword of Success 25:45 - Equipment Wars & Industry Partnerships 35:20 - Breaking Tradition: The Roman Style Revolution 45:30 - Growth Strategy & Future Plans 55:15 - Social Media Game & Content Creation 1:05:00 - Technology & The Future of Pizza 1:15:20 - Overrated/Underrated & Closing Thoughts

This Episode’s Sponsors→ 🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, join us for an intimate conversation with Scott Wiener, founder of Scott's Pizza Tours and Slice Out Hunger, pizza historian extraordinaire, and all around good guy. From his early days as a sound engineer living on an Ellis Island ferry boat to building New York's premier pizza tour company, Scott shares how his passion project evolved into a thriving business and cultural institution. Discover how he transformed from an outsider with no industry connections into one of pizza's most respected voices, while maintaining his commitment to education and community. Recorded in a storage facility surrounded by his legendary Guinness World Record pizza box collection, this candid discussion explores the changing landscape of pizza culture, competition judging, and why sometimes the best business plan starts with just showing up. Key Ingredients: • Started Scott's Pizza Tours in 2008 with $7,000 savings while living rent-free on a boat • Grew from 100 tours/year to 700+ tours annually serving 7-10,000 people • Created Slice Out Hunger which now has 800 pizzeria partners nationwide • Believes newer pizzerias often understand dough science better than legacy shops • Advocates for standardized pizza competition judging with style-specific certification • Maintains world's largest pizza box collection (requiring formal archival gloves!) Chapters: 00:00 - The Evolution of NYC Pizza Scene 22:10 - From Sound Engineer to Pizza Professional 34:19 - Building a Tour Company from Scratch 52:49 - Becoming a Pizza Industry Voice 01:07:03 - Competition Judging & Standardization 01:34:40 - The Birth of Slice Out Hunger 01:42:03 - Rapid Fire: Overrated/Underrated 01:48:27 - Inside the World Record Collection

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In this episode, meet Tommy Ardito from Brooklyn DOP, a pizzeria that's redefining what modern New York pizza can be. Starting with just 10 dough balls and some Italian hip-hop playing out the window, he and his partner Jason D'Amelio converted a former mafia social club (complete with resident ghost Carmine) that balances artisanal quality with neighborhood pizzeria soul. We also talked about the new concept Tommy's launching: Fast Life - a fresh concept aimed at capturing pizza's golden age without falling into the nostalgia trap. Through deep dives into pre-ferments, flour science, and the truth about questionable oven design, Tommy breaks down the approach that's earned Brooklyn DOP recognition while staying true to its community roots. Key Ingredients: Chapters: 00:00 - Intro & Maestro Sausage Sponsor Message 03:04 - NYC Pizza Origins: From Sloppy Chicken Parm to Modern Slice 05:07 - Dough Science Deep Dive: Pre-Ferments, Polish vs Biga Debate 13:21 - Brooklyn Pizza Community: Competition, Collaboration & Culture 20:24 - Brooklyn DOP Story: Artisanal vs Traditional NY Pizza Evolution 26:35 - Restaurant Build-Out: Location Selection & Hood System Investment 34:20 - From Former Mafia Social Club to Modern Pizzeria 42:12 - PizzaMaster Faults & Equipment Maintenance 48:18 - Homoeroticism in Top Gun 50:39 - Flour Wars: Orlando Foods, Caputo & Fresh Local Ingredients 59:10 - Fast Life Pizza Concept: New Brand Development & Strategy 1:04:57 - Millennial Nostalgia: Pizza Culture Then & Now 1:15:05 - Overrated or Underrated 1:25:53 - Delivery Stories & Sign off

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, we traveled to Morristown, New Jersey to sit down with Shealyn & Nino Coniglio of Coniglio's Old-Fashioned. These 2 have created an incredible pizzeria that is also a full-scale bakery operation with artisanal bread, pastries, and desserts. Nino gets candid about the real challenges of running a successful restaurant and shares priceless nuggets of wisdom. From firing your entitled customers to creating sustainable business models. With plans for a new bar and additional locations, this pizza power couple proves that success in the pizza game isn't just about perfect crust - it's about building something special that serves both your community and your future. Key Ingredients: • The importance of comprehensive business planning and proper capitalization • Why owning property is crucial for long-term success in the restaurant industry • How to balance quality and scale while maintaining authenticity • The real economics behind running a successful pizzeria • Why employee retention and fair wages are crucial for growth • The value (and limitations) of competition wins and media exposure Chapters: 00:00 - How a weird pizza connection led to Morristown 16:57 - Building out the space and initial challenges 31:50 - Fire Your Customers: Tales of dealing with difficult patrons and maintaining standards 45:08 - The Bread Program Evolution: From pizza shop to full-scale bakery operation 01:05:20 - Pizza Competition Chronicles: Stories from the competition circuit and TV appearances 01:23:15 - The Real Economics of Pizza: Breaking down costs, margins, and business realities 01:38:40 - The McDonald's Model & Restaurant Economics: Discussion of franchise systems and business models 01:52:30 - Expansion plans and new ventures 02:05:45 - The Brooklyn Pizza Crew Days 02:12:56 - Overrated or Underrated: Quick-fire opinions on industry topics

This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In this episode, Alex sits down with Dom, Vito, and Nick Pontrelli, the family behind Maestro Sausage. A Los Angeles institution since 1920, these guys share the story of growing up in the sausage factory, eventually taking it over and what succession looks like for the next generation. We talk about building and maintaining a small family business while maintaining the quality and recipes that made them legendary in the first place. From their early days at East Side Market in Los Angeles to becoming a major distributor across Southern California, the family discusses the challenges of succession, adaptation, and staying true to their values in an increasingly corporate landscape. Top 3 Ingredients: • Despite market pressures and rising costs, the family maintains their grandfather's original 1920s sausage recipe and quality standards, proving that staying true to your product can sustain a business for over 100 years • The family successfully modernized their operations with technology and systems while preserving traditional values, showing how to bridge old and new business practices • Their approach to succession planning and maintaining family ownership in an era of corporate consolidation demonstrates how small businesses can thrive across generations through careful mentorship and shared values Chapters: 00:00:00 - Los Angeles Food History: Italian Sausage Legacy Since 1920 00:03:55 - Family-Owned Food Business: Three Generations of Italian Sausage Making 00:13:12 - Small Business Growth Strategy: Modernizing a Traditional Food Company 00:26:44 - Artisanal Sausage Making: Secret Recipes & Quality Control Methods 00:38:13 - Food Industry Career Path: From CPA to Sausage Company Executive 00:48:17 - Restaurant Food Distribution: Building a Local Supply Network 00:59:50 - Independent Food Distributors: Competing Against Corporate Giants 01:09:06 - Food Business Marketing: Regional Expansion & Distribution Partnerships 01:13:21 - Outro