Peel: A PMQ Pizza Podcast

Rich Payne of Dough and Behold joins the show to talk about attending Pizza Expo with two other British pop-up pizza makers (2:29). Payne describes what his first-ever trip to the U.S. was like, and how he got into pizza in the first place. He also discusses his approach to using Instagram, and why he's gone all in on “sarnies.” PMQ story about Payne: https://www.pmq.com/feng-chen-and-richard-payne-pop-up-pizzaioli/

Salvatore Reina of Francesca Pizza and Pasta joins the show to discuss how his shops attack marketing (2:52). Reina explains why he has rarely spent money on advertising and where he would rather invest his money. He also discusses how his mindset has changed in the 17 years he has been running a pizza place—and why your numbers are of utmost importance. Episode 18 of Peel (Sal's first podcast appearance): https://www.pmq.com/podcast/episode-18-salvatore-reina-of-francesca-pizza-and-pasta/ Pizza Power Forum: pizzapowerforum.com

Michael Fox joins the show to talk about the origins of Pizza Club, the virtual community of pizza professionals, home pizza makers and pizza enthusiasts (3:39). Michael discusses some of the things he's learned during his five years inside of the industry, how Pizza Club has inspired him and others, and what he does at his day job as founder and executive producer at The Beach, a New York City-based video production agency. Links: Pizza Club - https://ineed.pizza/ Pizza Club YouTube Channel: https://www.youtube.com/@ineedpizzaclub

Kim Juda, VP of operations for Crust Pizza Co., joins the show to talk about her background and how she is helping Crust scale its footprint (3:05). Juda talks about some things she learned during her time with Quiznos, Dickey's Barbecue Pit and a few other brands, and gives a picture of how and where Crust Pizza Co. is growing its print. Later in the show, Satyne Doner, associate editor of the WiRL podcast, comes on to preview her interview with MJ Riva, CEO of Pizza Factory (26:08). Doner and Riva then discuss how Riva became the CEO of one of the largest pizza brands in the country. Links: WiRL podcast: https://podcasts.apple.com/us/podcast/women-in-restaurant-leadership/id1753959644 PMQ feature story on Crust Pizza Co.: https://www.pmq.com/this-fast-growing-pizza-chain-is-bringing-back-the-90s-dine-in-experience/ Pizza Power Forum registration: https://pizzapowerforum.com/

Stephanie Swane, publisher of Modernist Cuisine, as well as Laura Meyer, owner and operator of Pizzeria Da Laura in Berkeley, California, join the show (3:53). Stephanie and Laura discuss how they became acquainted, their new joint venture, Fork to Future, and what they have planned for Women's Pizza Month. Laura also talks about founding Pizzeria Da Laura and competing on the international stage, while Stephanie shares how she became so deeply embedded in the pizza community, as well as her new IG Live spin-off series, Any Way You Slice It. Later in the show, Brian Hernandez joins for a Style Guide segment diving into Quad-City-style pizza (47:32). Laura Meyer on Instagram: @eccomicupi Stephanie Swane on Instagram: @sswane Any Way You Slice It IG: @anyway.u.sliceit Further Quad-Cities Reading: https://www.pmq.com/quad-cities-style-pizza/

Colin M. Caplan, owner of Taste of New Haven, the New Haven-based tour company, joins the show to chat about his background and love for all things apizza (2:32). Colin also shares his feelings about Pepe's and Sally's expanding outside of New Haven, as well as some of his experiences eating pizza outside of Connecticut. There is also some discussion of Colin spearheading the effort to name New Haven the pizza capital of the world.

Brian Lewis and Eunice Carter join the show to share the origin story of Bocado Pizza and how (and why) the brand launched a line of better-for-you frozen pizza (2:42). Lewis talks about his culinary background, his famous Bocado Burger and how the food scene in Atlanta has changed over the years. Carter shares some details about who Bocado is targeting with its frozen pizza. Later, in a new Style Guide segment, Brian Hernandez joins the show to talk about Windsor-style pizza (35:28). Story about Windsor-style pizza: https://www.pmq.com/did-canadians-invent-a-superior-pepperoni-pizza/

A.J. “Auggie” Russo of Tiny Pizza Kitchen joins the show to discuss his early roots in the pizza business and how the pandemic pushed him back into the industry (2:41). Russo also discusses his Fennel Bourbon Candied Hot Peppers and the bump in popularity they received from talk show host Stephen Colbert. Colbert and his wife, Evie, featured Russo's recipe for the hot peppers in their cookbook, “Does This Taste Funny?” Later in the show, Brian Hernandez shares a look back at the U.S. Pizza Team's successful 2024 campaign and previews what folks can look forward to from the USPT in 2025 (1:04:46). Russo's Fennel Bourbon Candied Hot Peppers: https://www.tinypizzakitchen.com/buy-chilies/p/country-feast-set-3nybt-hlg28 PMQ feature story on Russo: https://www.pmq.com/how-a-man-who-has-never-been-good-at-anything-became-great-at-making-pizza/

Troy Tracy, CEO of Emmy Squared Pizza, joins the show to talk about his vision for the brand (2:21). Tracy also discusses his background in the restaurant industry and what it was like to do field research for the Detroit-style pizza chain. Later in the show, Brian Hernandez joins for a special Style Guide segment discussing New England Greek Pizza. Prior to that, Charlie gives some context to the New England Greek Pizza discussion (21:26).

Eidref Laxa, founder of the What's Good Dough? podcast, joins the show to talk about a recent life decision he made: To quit his job of 9 years and go all in on pizza (2:41). Laxa also shares what made him want to get into pizza in the first place and why he launched a podcast about his pizza journey. Later in the show, Brian Hernandez shares information related to the U.S. Pizza Team and breaks down results from the third annual Galbani Professionale Cup Pizza Cup & Acrobatic Trials (46:59). Most recent What's Good Dough? episode: http://bit.ly/41pyB0M

Josh Sickels, owner and operator of Rockaway Pizzeria, joins the show to discuss a recent pizza-eating road trip he took through Eastern Pennysylvania, New Jersey, New York City and New Haven, Connecticut (3:01). The trip took place after Rockaway Pizzeria received an 8.2 "One Bite" Review from Dave Portnoy. Rockaway was mobbed by crowds, even more so than usual, for weeks afterwards. Sickels also discusses his decision to move the pizzeria from White Oak, PA, to the Regent Square neighborhood of Pittsburgh, and how he views the past, present and future of the world of pizza.

Janet Zapata of 550 Pizzeria in Laredo, Texas, joins the pod to talk about her first job, at Cicis Pizza, raising a daughter as a single mother, and how she came to own her own pizzeria in her hometown (1:41). Later in the show, Brian Hernandez stops by for a Style Guide discussion surrounding Omaha-style pizza (37:10). August 2022 feature story about Zapata: https://www.pmq.com/550-pizzeria/

Juan Robles, executive chef of Triple Beam Pizza, comes on the show to discuss his leadership style, as well as the commissary kitchen model Triple Beam is using to scale its Roman-style pizza concept (2:30). Later in the show, Brian Hernandez joins for a Style Guide discussion about Jersey Boardwalk Pizza (44:32). Relevant links: https://www.pmq.com/what-is-empathetic-leadership-juan-robles-of-triple-beam-pizza-breaks-it-down/

Salvatore Reina joins the show to discuss his two-store, New Jersey-based brand, Francesca Pizza and Pasta (2:28). Reina talks about what possessed him to take on $300,000 worth of debt and buy a pizzeria without a real business plan. He also dives into how he's managed to have a long-tenured staff at both of his shops. Later in the show, Brian Hernandez joins for a deep dive into Pan-Fried Sicilian-style pizza (40:20).

Sean Jefairjian of A Slice of New York in Murrysville, Pennsylvania, joins the show to discuss the recent 8.2 rating he received in a Dave Portnoy One Bit Review (2:43). Sean breaks down what the day was like and how business has fared since. Later, Brian Hernandez joins the show to discuss PMQ's Pizza Power Forum (30:47).

Marc Schechter of Square Pie Guys joins the show to talk about the history behind his three-store, Detroit-style pizza brand in the Bay Area and the unique satellite store model it has used to scale (2:58). He also discusses his role in managing one of the biggest pizza-related Instagram accounts in the biz. Later in the show, Brian Hernandez joins to fill in listeners on a slew of the U.S. Pizza Team happenings (37:39).

Charlie lets listeners know that there will be no new episode this week. Listeners can expect a new episode out on Monday, Sept. 16.

Christina Martin, owner and operator of Manizza's Pizza in Las Vegas, joins the show to talk about how she got into pizza, building a strong culture in her shop, and how she tracked down a person who was (allegedly) posing as her business on a third-party delivery platform (3:12). Charlie also discusses the upcoming Pizza Power Forum and gives away two free tickets via promo code. Pizza Power Forum: pizzapowerforum.com. Video of Christina discussing impersonation saga: https://www.instagram.com/reel/C54Hs0FyYIE/?utm_source=ig_web_button_share_sheet&igsh=MzRlODBiNWFlZA==

Fran Garcia of Artichoke Basille's Pizza comes on the show to talk about his latest concept, Panko Pizza, in Middletown, New Jersey (1:57). Garcia also recounts what his childhood was like growing up in Staten Island, and why owning a pizzeria was always the career he envisioned. Later in the show, Brian Hernandez joins to chat about 'Sota Style pizza (38:21). Link to Tracy Morin's story about 'Sota Style pizza: https://www.pmq.com/how-reds-savoy-took-sota-style-from-no-such-thing-to-a-regional-phenomenon/

Alessio Lacco and Sofia Arango come on the show to discuss how their early histories, how they met, and how they ended up starting Atlanta Pizza Truck (4:17). Alessio and Sofia also share some of their future plans, and touch on Sofia's popular Instagram page, Latinos en Pizza. Later in the show, Charlie and Brian discuss DC Jumbo Slice and how much of a "legit" style it is—or isn't (42:14). Latinos en Pizza journal: https://www.pmq.com/spreading-the-gospel-of-pizza-a-groups-journey-through-latin-america-part-1/ Pizza Power Forum: pizzapowerforum.com.

Juan Gabriel Perez of Posto joins the podcast to talk about growing up in Colombia, emigrating to the U.S., and how a job at California Pizza Kitchen eventually led him to Posto (3:05). Perez also discusses the massive growth of his Instagram account (@Juangpizza) and the things he'd like to achieve in the world of pizza. Later, Brian Hernandez joins the show to discuss some exciting upcoming events, including the Pizza Power Forum (56:45).

Charlie welcomes Tom Krouse, CEO of Donatos Pizza, onto the podcast (2:47). Krouse shares stories from his early career, including his tenure at Wendy's working directly under Dave Thomas. He also discusses some early missteps at Donatos and what it took to build the brand up to where it is today. Later in the show, Brian and Charlie discuss Hot Oil Bar Pizza on Style Guide with Brian Hernandez (46:54).

Andrew Simmons of Mamma Ramona's Pizzeria joins the podcast to talk about how he came to own and operate one of the more tech-forward independent pizza brands in the country (3:07). Simmons also discusses the innovative subscription program he runs at Mamma Ramona's. Later in the show, Brian Hernandez joins Charlie to discuss a groundbreaking way the duo will evaluate different pizza styles on Style Guide with Brian Hernandez (51:47).

Jim Mirabelli of NEPA Pizza Review joins the show to discuss how he got his start as an accidental pizza influencer (2:53). Jim also dives into some of the unique pizza styles of Northeastern Pennsylvania and what makes him want to review a given pizzeria. Later in the show, Brian Hernandez discusses the upcoming The California Pizza Challenge (Sponsored by Real California Milk), and how to sign up (39:20). More details for The California Pizza Challenge can be found here: https://uspizzateam.com/cpc25/

Arthur Bovino of Pizza Pod Party and @NYCBestPizza joins the show to discuss his early career at the New York Times and other media outlets, and how he began dedicating a large portion of his career to covering pizza (2:37). Later in the podcast, Brian Hernandez and Charlie discuss Ohio Valley pizza (34:41). Pizza Power Forum: Pizzapowerforum.com Pizza Pod Party: https://podcasts.apple.com/us/podcast/pizza-pod-party/id1688028195

Shahpour Nejad, CEO and founder of Pizza Guys, joins the podcast to discuss what it was like growing up in Iran and how he got started in the pizza business (3:55). Nejad goes on to share why he began franchising and how he's grown his pizza empire to 90 locations. Later in the show, Brian Hernandez makes his triumphant return to discuss the US Pizza Team's trip to Parma, Italy, and how the team did in the annual World Pizza Championship (40:27). Pizza Power Forum: www.pizzapowerforum.com.

Louise Joseph of Dough Girls pizza truck of Greenwich, Connecticut, joins us to chat about Women's Pizza Month, the origins of her business and what it was like growing up in West Haven, Connecticut (3:54). Later in the pod, special guest Jeremy Jamoulis, COO of Cape Cod Cafe, joins Charlie to chat about South Shore Bar-Style pizza (37:23). It's a style his grandfather invented in the 1930's and is now enjoying a moment. Register for the Pizza Power Forum: https://pizzapowerforum.com/ For more on Louise Joseph: https://www.pmq.com/louise-joseph-dough-girls/ For more on South Shore Bar-Style pizza: https://www.pmq.com/bar-hopping-south-shore-bar-style-pizza/

Charlie sits down with Brandon and Zane Hunt, founders of Via 313, a Detroit-style pizza brand out of Austin, Texas (2:32). They talk about their journey of scaling the brand from one single food truck to nearly 20 locations. Later in the show, Charlie and Brian discuss updates involving the United States Pizza team (42:41). For info on the Pizza Power Forum, where Brandon and Zane Hunt will be speaking, check out the event's website: https://pizzapowerforum.com/

On this week's episode, we are joined by Christy Alia (@realcleverfood), founder of Women's Pizza Month (3:05). Christy discusses what made her want to launch Women's Pizza Month and how it's evolved since 2021. She also talks a bit about starting her Instagram account and how she's built up over 41,000 in less than four years. Later in the show, Charlie chats with Frank Zabski, AKA the Polish Pizzaiolo (29:48). Frank talks about what he'll be doing at the International Pizza Expo, and later shares the story behind his brand new New Haven-Style Apizza anthem. The song in question plays at the end of the show (40:17). More notes: to get the pizza kit Christy alludes to, or to apply for the scholarship, visit: https://corto-olive.com/products/pizza-kit.

On our third episode, we chat with Peyton Smith, owner and operator of Mission Pizza Napoletana in Winston-Salem, North Carolina (2:58). Smith tells us about what he's been up to with his brand, which has been recognized on the 50 Top Pizza list several years running. He also shares some parallels between playing soccer and making pizza. Later in the show, on Style Guide With Brian Hernandez, Charlie speaks with Brian about Colorado Mountain Pizza (41:04).

This episode we chat with Joey Karvelas, founder and co-owner of Karvelas Pizza Co., based in Georgia. Joey shares his unique story and some of the things he's learned during his 10-plus-year stint in the pizza business (2:21). Later, we catch up with Brian Hernandez and conduct a US Pizza Team check-in. Brian gives a high-level overview of the USPT and some upcoming places where they will appear (28:24). Relevant links: Atlanta Eats YouTube channel: https://www.youtube.com/@ATLEATS Karvelas Pizza Co.: https://www.karvelaspizzaco.com/

In the inaugural episode of Peel: A PMQ Pizza Podcast, we sit down with Sean Jefairjian of A Slice of New York pizzeria in Murraysville, Pennsylvania (3:30). Sean shares some life lessons he's learned in a long and varied professional career that saw him pivot into pizza in 2020. Later in the show, Charlie and Brian discuss Detroit-style pizza (41:50).