Tyrell Reed, franchisee at Westshore Pizza outside of Tampa, Florida, joins the show to discuss his pizza origin story and what made him want to start his own podcast (2:37). Reed shares his first humbling experience as a franchisee and what he had to do differently the second time around in order to be successful. He also talks about work-life balance as a shop owner, husband and father and shares why his favorite athlete of all time is Kobe Bryant. Later in the show, Brian Hernandez is back for a Style Guide discussion regarding Altoona-style pizza (36:55).

Tyrell Reed’s Pizza King podcast: https://pizzakingpodcast.com/

More on Altoona-style pizza: https://pmq.com/altoona-style-pizza/

Leah Scurto joins the show to discuss her upbringing in Northern California and how she broke into pizza (3:00). Scurto also discusses how nervous she was cooking for a certain celebrity, what it was like to launch her own restaurant and what her long-term goals are for the future. Later in the show, Brian Hernandez gives a U.S. Pizza Team update, recapping the team’s performance in Las Vegas and Parma, Italy (50:55).

Rich Payne of Dough and Behold joins the show to talk about attending Pizza Expo with two other British pop-up pizza makers (2:29). Payne describes what his first-ever trip to the U.S. was like, and how he got into pizza in the first place. He also discusses his approach to using Instagram, and why he’s gone all in on “sarnies.”

PMQ story about Payne: https://www.pmq.com/feng-chen-and-richard-payne-pop-up-pizzaioli/

Salvatore Reina of Francesca Pizza and Pasta joins the show to discuss how his shops attack marketing (2:52). Reina explains why he has rarely spent money on advertising and where he would rather invest his money. He also discusses how his mindset has changed in the 17 years he has been running a pizza place—and why your numbers are of utmost importance.

Episode 18 of Peel (Sal’s first podcast appearance): https://www.pmq.com/podcast/episode-18-salvatore-reina-of-francesca-pizza-and-pasta/

Pizza Power Forum: pizzapowerforum.com

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/