In this powerful episode of In the Dough, host Anthony Iannone reconnects with father-son duo Omar Maldonado Jr. and Omar Maldonado III of Coast to Coast Pizza Company. From humble beginnings at the North American Pizza & Culinary Academy to establishing a foothold in the fiercely competitive Fort Lauderdale pizza scene, their journey is a masterclass in hustle, heart, and handmade dough.

Listen in as they share how:

• They evolved their dough using New York WaterMaker technology and specialty flours 🍕
• They overcame marketing challenges in a hidden strip mall location 🌴
• They scaled up operations while maintaining quality and consistency ✅
• They built a mission-driven brand dedicated to supporting U.S. military veterans 🇺🇸

Whether you’re a pizza operator, aspiring restaurateur, or just love a good comeback story—this episode serves up inspiration, industry insight, and the power of purpose.

📍 Coast to Coast Pizza Locations:

• Marathon, FL | 615 53rd Street Ocean
• Fort Lauderdale, FL | 656 North Federal Highway

👉 Connect with them on Instagram:
 @coasttocoastpizzacompanyftl & @coasttocoastpizzacompany

For more pizza business tips and behind-the-scenes stories from top operators, follow In the Dough and never miss an episode!

In this episode of the Making Dough Podcast, host Anthony Iannone sits down with Richard Pastorelli, President of Pastorelli Foods, a fourth-generation, family-owned company rooted in the heart of Chicago. Known for launching America’s first fully prepared canned pizza sauce in 1952, Pastorelli Foods has helped shape the flavor of pizzerias and kitchens across the U.S. for nearly a century.

Now entering its 99th year in business, Richard shares the fascinating legacy of Pastorelli, from its origins in San Jose, CA, to becoming a trusted name in tomato sauces, oils, vinegars, and custom spice blends for independent and multi-unit operators alike.

What You’ll Learn in This Episode:

• How a family business scaled from six-ounce cans to global foodservice distribution
• Why Pastorelli’s pizza sauce includes oil and cheese for its signature umami flavor
• The difference between canned and pouch-packed tomato products — and when to use each
• How California’s San Joaquin Valley drives tomato production for North America
• Why consistency in multi-unit or franchise pizza operations starts with centralized custom blending
• How Richard is preparing the fifth generation to carry the family legacy forward

We also talk about industry evolution — from Pizza Expo’s early days in Florida to today’s global pizza styles — and why the demand for higher-quality ingredients and traceable sourcing continues to grow.

Whether you’re a startup pizzeria, growing a franchise, or just love the behind-the-scenes of iconic food brands, this episode offers timeless insights on scaling with integrity, maintaining product quality, and staying innovative through the decades.

🍅 Explore Pastorelli Products: https://pastorelli.com
 🏫 Learn about the North American Pizza & Culinary Academy: https://pizzaculinaryacademy.com
 🎧 Subscribe to Making Dough for more episodes like this!

#PizzaPodcast #FamilyBusiness #PastorelliFoods #MakingDoughPodcast #TomatoSauce #FoodManufacturing #NAPCA #PizzaIngredients #PizzaHistory #MultiUnitOperators #ChicagoPizza

In this episode of the Making Dough Podcast, we kick things off with a bang. Anthony Iannone welcomes Keith Nagle of High Society Pizza — a pizza entrepreneur from Colorado who took his food truck hustle into brick-and-mortar success. Keith shares how he grew from one truck to two and finally opened his first pizzeria in Highlands Ranch, Colorado — and how business is now booming thanks to one unexpected shift: upgrading his water.

We dive deep into:

• Keith’s unique “organic” store opening — no grand launch, just good pizza.
• How changing flour, cheese, and sauce suppliers improved quality and reduced food costs.
• Why hard Colorado water was hurting his dough and how the New York WaterMaker changed everything.
• Real-world feedback from customers who noticed better pizza without knowing anything had changed.
• The science of dough: hydration, proofing, temperature logs, and the quest for consistency.
• The ripple effect — from better crust to better soda, iced tea, and overall guest experience.

Keith breaks down how better water not only enhanced flavor and consistency but also led to a 2x–4x increase in business on peak days, all while putting his pizzeria on track to nearly $1M in its first year.

Whether you're starting out or scaling up, this is a masterclass in the operational tweaks that transform a good shop into a great one.

🍕 Learn more about High Society Pizza: [Insert link]
 📍 Visit NAPCA: https://pizzaculinaryacademy.com
 💧 Learn about New York WaterMaker: https://nywatermaker.com

Follow, subscribe, and drop a review if you’re getting value from the dough we’re dishing out!

#PizzaPodcast #NAPCA #HighSocietyPizza #MakingDoughPodcast #PizzeriaTips #WaterMatters #NewYorkWaterMaker #PizzaBusiness #ColoradoPizza #FoodTruckToStorefront

 Jimmy Mays of Daddo’s Pizza joins Anthony at the North American Pizza & Culinary Academy to talk about building an authentic New York slice shop in Oklahoma City. From mastering the dough with a New York WaterMaker to battling big chains with better ingredients, this episode is a must-listen for anyone serious about pizza, business, and flavor that travels.