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/