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On this episode, join us for an in-depth conversation with Anthony Badamo, owner of Badamo's Pizza in Pittsburgh, recorded live at the Pizza Expo in Las Vegas. In this episode, we dive deep into Anthony's 15+ year journey in the pizza business. Anthony shares his honest thoughts on running two pizza shops in Pittsburgh PA, the challenges of finding good labor, and why he believes in investing in quality equipment over flashy build-outs. We explore his slice-focused approach, inspired by legendary New York spots like Joe's, and discuss how the pizza scene has evolved with social media and home baking trends. The conversation gets real about the business side - from owning multiple properties in Pittsburgh to dealing with reviews, the impact of COVID, and why he's skeptical about rapid expansion. Plus, we play a fun game of "Overrated/Underrated" covering everything from hot honey to high hydration dough. • Transitioning from vintage gas ovens to modern electric equipment • The reality of pizza shop ownership and labor challenges • Pittsburgh's pizza scene and local competition • Equipment investment vs. build-out spending • Social media's impact on pizza culture • Property ownership in the restaurant business • Honest takes on industry trends and ingredients

Chapters:

00:00 - Introduction & Pizza Expo Setup 00:28 - The $20K Pietrobak Oven Decision

01:33 - From Gas Ovens to Electric: The Evolution

02:22 - Building the Commissary Plans

06:52 - From Music to Pizza: Career Transition

08:11 - Running Two Pittsburgh Locations

09:22 - Expansion Philosophy: Why Not More?

10:32 - Labor Challenges in Pittsburgh - Long-term Employee Loyalty

11:56 - Management Structure & Team Dynamics

12:48 - Slice Shop Focus & New York Inspiration

14:29 - Pittsburgh Pizza Scene Changes

17:13 - Food Truck & Catering Operations

20:14 - Selling a Restaurant: The Reality Check

21:19 - Pittsburgh Property Investment

24:57 - Current Pizza Influences & Techniques

27:07 - Build-Out vs. Equipment Spending

28:04 - Conveyor Technology Discussion

32:04 - AI Technology in Restaurants

39:07 - Overrated/Underrated Pizza Industry hot takes

40:12 - High Hydration Dough Discussion

41:54 - Pre-ferments in Pizza Making

42:43 - Pizza Expo: Final Verdict

47:00 - Closing Thoughts & Future Plans