The Hot Slice
The Hot Slice is a podcast from Pizza Today, a network and resource for pizzeria professionals. It features in-depth conversations with pizzeria owners, award-winning pizza makers, and industry experts. Guests share stories, strategies, and lessons learned from running successful pizza businesses. The show aims to help listeners improve their own pizzeria operations.
Episodes
331. Giving Pizza in Times of Crisis
Send us Fan MailListen to Brian Rock, Co-Founder and COO of Doughnate Pizza, on The Hot Slice Podcast with Pizza TodayWhen a powerful derecho tore through northwest Indiana on Aug. 12 and knocked out power to more than 600,000 people, Brian Rock didn't wait for the lights to come back on. He went 14 days without power himself. Still, the co-founder and COO of Doughnate Pizza, a 100% volunteer
330. Columbus-style Pizza, Commissary Dough and Coming Full Circle
Send us Fan MailSexton’s Pizza started in a trailer the size of a closet on Florida’s Gulf Coast a decade ago. Now, after building a multi-unit operation in Columbus, Ohio, the pizzeria is returning to where it all began.In this episode, we sit down with co-founder Joey Sexton ahead of Pizza Expo Columbus to talk dough science, growth and what it means to come full circle. You’ll learn about:Colum
329. Creating a Thoughtful Beverage Program Without a Liquor License
Send us Fan MailSarah and Daniel Correa never planned on becoming beverage innovators. But when opening a full bar wasn’t the right fit for their community, they got creative instead.In this episode, we sit down with the Correas, owners of Fired Pizza in Stockton, California. What started as a mobile catering rig in 2018 grew into a food truck, then blossomed into a brick-and-mortar restaurant bui
328. The Pizza Team Takes Over: A Special Hot Slice Episode
Send us Fan MailThe whole gang is back! In this special Pizza Team edition of The Hot Slice, host Denise Greer, editor in chief of Pizza Today, sits down with Kate Lavin, Jeremy White and Josh Cowan for a lively, insider look at what's shaping the pizza business right now. From big news about Pizza Expo's leadership to what's driving independent operators to the top, this one's
327. Ditching Bromate, Chasing Roman Pizza and Hiring for Heart
Send us Fan MailNew York lawmakers voted to ban potassium bromate, and Rob Cervoni has thoughts. As the self-described “no bleach, no bromate guy,” Cervoni has spent years encouraging fellow operators make the switch to unbromated flour. Now that it’s the law, he says it’s time to pivot, not panic.In this podcast episode, Cervoni breaks down what happens to dough when you pull bromate out of the e
326. Pizza, Hotels and Disaster Recovery at Soprana Rooftop Cucina
Send us Fan MailHow do you keep serving your community when a hurricane devastates your town? In this episode of The Hot Slice podcast, we hear from Philip Bollhoeffer, vice president of food and beverage for Parks Hospitality Group. Bollhoeffer was the chef who opened the Soprana Rooftop Cucina concept in Asheville, North Carolina, in March 2024. Six months later, Hurricane Helene created deadly
325. Robots, Revenue and the Randazzo Award
Send us Fan MailIn just a few years, MOTO Pizza has gone from a two-person operation to the highest-grossing food operator at T-Mobile Park, home to the Seattle Mariners. Lee Kindell, co-founder of MOTO Pizza, is back on The Hot Slice podcast to share how MOTO Pizza went from a standalone house in Seattle to what will be a 13-unit operation by the end of 2026. Kindell breaks down:· The P&a
324. Crushing the First 100 Days
Send us Fan MailMooney’s Pizza Tavern pulled in more than $1 million during its first 100 days in Long Beach, California, and owner Hal Mooney is sharing how he and his wife, Cindy, achieved this impressive feat. From a tailored menu and staff training to a bucket list beer program, Mooney is pulling back the curtain to share what goes into a well-executed opening.Plus: Learn how the Mooneys opted
323. Helping a Neighboring Pizzeria with Anthony Triolo, Chicago’s Triano's Pizza
Send us Fan MailAnthony Triolo, second-generation owner of Triano's Pizza in Chicago's Garfield Ridge, joins The Hot Slice to talk community, consistency and what really makes Chicago thin crust great. In this episode, we cover:How Triano's organized a dine-and-donate just two days after a fire closed neighboring Obbie's Pizza, raising more than $3,000 for displaced employeesWh
322. Slow Food and Sustainability
Send us Fan MailListen 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
321. Great Pizza Isn’t Enough. Building a Business with Michael Androw
Send us Fan MailIn 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
320. Timber Pizza Co., Building the Biz from Food Trucks to 10 Locations
Send us Fan MailTwelve 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 tra
319. Improving the Employee Experience
Send us Fan MailLike 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 a
318. Weight Loss Journey Sparks Top 50 Pizzerias with Arpan Patel, Lucky Dough Pizza, Pensacola, FL
Send us Fan MailWhat 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
317. Confiscated Ingredients, Broken Ovens, One World Championship Pizza with Carmela Williams
Send us Fan MailHow 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 inte
316. Opening an Upscale Pizzeria in a Historic Building
Send us Fan MailIn 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 st
315. Gen-Z Operator: How Joe Powers Took the Helm of an Award-Winning Pizzeria at Age 22
Send us Fan MailWhat 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
314. Grilled Pizza, Seasonal Menus & Profit Sharing
Send us Fan MailOn 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.
313. Dishing Dough Science with Pizza Chefs at National Restaurant Show
Send us Fan MailRecorded 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
312. Gabriel Baldinucci of Baldinucci Pizza Romana on Roman-Style Pizza, Culinary Travel to Italy
Send us Fan MailGabriel 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 wha
311. Pizza Passion with Purpose | Special Pizza Expo Series
Send us Fan MailThis 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 ex
310. Slices of Maryland: Brick Ovens and Brews
Send us Fan MailIn 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 purs
309. Introducing Your Audience to New Pizza Styles
Send us Fan MailOn 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 custo
308. Secrets to Midwest Pizzeria Profitability
Send us Fan MailWhen 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
307. Catering to Customers | Special Pizza Expo Series
Send us Fan MailOn 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
306. Succeeding with a Mobile Pizza Business | Special Pizza Expo Series
Send us Fan MailThis 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 Drap
305. 50 years of Goat Hill Pizza | Special Pizza Expo Series
Send us Fan MailThis 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 man
304. Wylie Dufresne -- Creative Crust: Guide Your Menu With Curiosity | Special Pizza Expo Series
Send us Fan MailWe 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 fin
303. REPLAY: Chicago Thin Pizza: An Underdog No More
Send us Fan MailHappy 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
302. Returning Home with a New Concept
Send us Fan MailIn 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
301. Becoming a “Bucket List” Pizzeria with Bird Pizzeria’s Nkem & Kerrel Thompson
Send us Fan MailEver 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—tran
300. Celebrating 300 Episodes with Anthony Mangieri
Send us Fan MailTo 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 tran
299. Pizza Expo Insiders’ Scoop from the Pizza Team
Send us Fan MailGet 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 make
298. The Olympics of Pizza With Justin Wadstein
Send us Fan MailEver 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
297. The Art of Award-Winning Pizza with Ryan O'Hara
Send us Fan MailEver 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-o
296. Lars Smith on Competing, Branding, and Pizza Excellence
Send us Fan MailThis 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 winnin
295. Rethinking Restaurant Culture & Operations With Marvin Kinney
Send us Fan MailOn 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
294. Loyalty & Growth at Cosmo’s Pizza with Robert Marek
Send us Fan MailThis 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 Resta
293. Pizza Talk with Scott Wiener
Send us Fan MailThis 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 Ch
292. Chicago Thin Pizza: An Underdog No More
Send us Fan MailWhen 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
291. Happy New Year from Pizza Today
Send us Fan MailJoin 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
290. REPLAY Slow Day Turnaround / AI Integration with George Gilliam
Send us Fan MailListen to George Gilliam, owner of Uncle G’s Pizza in Birmingham, Alabama on The Hot Slice Podcast with Pizza TodayMerry 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 t
289. How to Revitalize a Classic Brand Without Losing Its Soul
Send us Fan MailFrom 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
288. Pizza Expo Columbus Sessions, Part 4: Unique is a Vibe
Send us Fan MailThe 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 w
287. Pizza Expo Columbus Sessions, Part 3: Growth in the Pizza Business
Send us Fan MailThe 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
286. REPLAY: 2025 Pizzeria of the Year: Mattenga’s Pizzeria, San Antonio, TX — Conversation with Matthew and Hengam Stanfield
Send us Fan MailHappy 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 strateg
285. Pizza Expo Columbus Sessions, Part 2: Mobile Pizzeria Operators
Send us Fan MailThe 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 pi
284. Pizza Expo Columbus Sessions, Part 1: Competing on a National Level
Send us Fan MailWe 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, stru
283. Celebrating 20 Years of Home Slice Pizza
Send us Fan MailJoin 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 take
282. Creating Opportunities With Pizza and Purpose
Send us Fan MailOctober 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 adu
281. Get Ready with Pizza Today – Pizza Expo Columbus Edition
Send us Fan MailBefore 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 inaugur
280. Spinato’s Pizzeria goes 49% Employee Owned (ESOP)
Send us Fan MailTempe-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 Me
279. Going big at the New York State Fair
Send us Fan MailWhen 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 p
278. An 18-Year-Old Rookie of the Year Owner
Send us Fan MailThis 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 ow
277. Plan Ahead to Say Yes With Big Green Truck Pizza
Send us Fan MailListen 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 Worl
276. Uncovering Hidden History: The Now Pizzeria's 1881 Time Capsule
Send us Fan MailThis 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
275. The Rise of Double Zero Pizza & Pub with Erica Bell
Send us Fan MailWhat 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
274. 2025 Pizzeria of the Year: Mattenga’s Pizzeria, San Antonio, TX
Send us Fan MailFrom Engineering to Excellence: Inside Mattenga's Pizzeria's Rise to Pizza Today's 2025 Pizzeria of the YearThe 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 T
273. REPLAY: Hot Takes on Pizza with the Pizza Today Team
Send us Fan MailThis 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 givin
272. Pizza Community to Convene in Ohio
Send us Fan MailPizza 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 tal
271. Premiering a Pizza Documentary on John Arena with Tommy Schneider
Send us Fan MailThis 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 t
270. When Construction Closes Access to Your Shop
Send us Fan MailDarius 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 hon
269. Slow Day Turnaround / AI Integration with George Gilliam
Send us Fan MailThis 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 sal
267. Rising Star With Grand Expansion Plans
Send us Fan MailListen to Melina Piroso Felix, owner-operator of The Pizza Bandit in Denver on The Hot Slice Podcast with Pizza TodayMelina 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 under
268. Rising Star in a Rising Food Scene
Send us Fan MailListen to Jhy Coulter, restaurateur and creator of Orange by Devoured in Kansas City on The Hot Slice by Pizza TodayJhy Coulter has always felt at home when working at restaurants. Even as her graphic design career grew, Coulter often kept a part-time job to stay close to the food industry. On Aug. 15, she will celebrate the one-year anniversary of her Kansas City-based pizzeria, O
266. Pizzata Passion with Davide Lubrano and Vinny Gallagher
Send us Fan MailThis 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
265. Pizza Biz Talk with Mike Bausch
Send us Fan MailThis 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
264. We the Pizza with Muhammad Abdul-Hadi
Send us Fan MailMuhammad 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 re
263. Steps to Launching a Mobile Pizzeria
Send us Fan MailJason 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 ha
262. Stepping into ownership after 34 years in a pizzeria
Send us Fan MailCharles 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 w
261. Bouncing Back from Hurricane Helene in North Carolina
Send us Fan MailGeorge 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 th
260: Work/Life Balance by Design with Isaiah Ruffin
Send us Fan MailIsaiah 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 aft
259: Pizza Expo Series, Part 4: It’s a People Business
Send us Fan MailThis 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
258: Pizza Expo Series, Part 3: That Pizza Energy
Send us Fan MailThis 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 mult
257: Pizza Expo Series, Part 2: Creating a Culinary Experience
Send us Fan MailThis 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
256: Pizza Expo Series, Part 1: Voices of Leadership
Send us Fan MailThis 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-driv
255. Midnight’s Son: James Beard Award Nominee Beau Schooler
Send us Fan MailAlaska 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
254. A Century of the Iconic Frank Pepe Pizzeria Napoletana
Send us Fan MailIn 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
253. Mom & Pop Pizzeria Realized, Now What with Mark & Kira Zabrowski
Send us Fan MailMark & 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 ca
252. Making the Leap with Lynn Humphrey and Brandon Bruner, Sr., Lynn’s Chicago Pizza
Send us Fan MailLynn’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
