The Hot Slice

Send us a textMuhammad 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 .

Send us a textJason 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.

Send us a textCharles 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

Send us a textGeorge 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_cmsXZbALearn more about Good Pizza Company on Instagram: https://www.instagram.com/good.company.pizza/ 

Send us a textIsaiah 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/  

Send us a textThis 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.

Send us a textThis 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. 

Send us a textThis 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.

Send us a textThis 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. 

Send us a textAlaska 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.

Send us a textIn 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/ .

Send us a textMark & 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/. 

Send us a textLynn'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/   

Send us a textIt'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. 

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

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/ 

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/

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/

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/  

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.comFormat:  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.

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/  

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.

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/.  

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 WildfiresAmong 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 Hunger, who is rallying pizzerias in a fundraising effort to provide emergency funds. Read Kate's s

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 ShopFlour + Water Pizzeria, 532 Columbus Ave, San Francisco, CA 94133Flour + Water Pizza Shop, 1533 Stockton Street, San Francisco, CA 94133Co-Chefs: Thomas McNaughton, Ryan PollnowBeverage Director: Samuel BogueDirector of Operations: Amanda FloresGeneral Manager: Paige McNeilHours: 11:30am to 10pm, dailyfwpizzeria.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 DTownShow 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/ .