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).