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Odie O'Connor is rewriting the playbook on pizza business ownership. From slinging pies out of a Portland food cart to running Boxcar Pizza remotely while launching a brand-new concept 1,000 miles away, Odie proves there's no single "right" way to build success in this industry. In this episode, we dive into his journey from Baby Blue Pizza to Boxcar to his latest venture, Odie's Pizza Co. in Oceanside — a space four times bigger with four times the staff. We talk about the natural progression of stepping stones, why he hired a general manager from day one, the art of running a business remotely, and how good partnerships make all the difference.

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My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, we are in Portland Oregon to chat with Scott Rivera of Scottie's Pizza Parlor. Scott's shop is easily one of the greatest pizza shops to emerge in the last 20 years. If you've ever picked up a Pizza Today, chances are you've seen his pizza—his slices might have graced more pages than Tony G himself. Scottie's pizza is in a league of its own. This pizzeria's process is constantly evolving, never afraid to break the rules if it means making better pizza or building a better shop. From pioneering PizzaMaster ovens in Portland to developing his signature double-bake method and revolutionary screen technique, Scott has influenced pizza makers and pizzeria owners nationwide. I've admired this pizza maker for years, not just for his pizza brilliance, but for how he leads his pizzeria. He offers healthcare, paid vacations, and includes a 20% charge on every order to make sure his team earns a real living wage. He's always put people before profit, and it shows. This trip was all about closing things out with Scott and man, the conversation did not disappoint. We dive deep into his pizza innovations, the controversial Caputo Cup win, the franchise offer he turned down, and what it really takes to perfect an 18-inch sourdough pizza slice using a PizzaMaster oven. We could've talked for two more hours if the pizzeria didn't have to open.

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On this episode, we talk to Justin from Pretty Boy Pizza. He’d just opened his doors at Little Beast Brewing when we rolled through Portland, but already collecting hard-earned lessons. It’s always wild to hear how people stumble into the pizza biz, and Justin’s story involves living a hundred unfinished lives - military service, following love to San Diego, grinding at Blaze Pizza, learning under legends like Odie and Scott Rivera. From getting scammed with 100 pounds of literal trash instead of a mixer to walk-in coolers dying mid-service, Justin’s first three weeks have been beautifully chaotic. But one thing feels certain: his square pizzas are about to become a Portland staple. It’s a ride through living, laughing, loving, and learning.

Key ingredients: • Opening a pizza shop with minimal equipment and budget • Working in shared kitchen spaces and brewery partnerships • Scaling production from pop-ups to brick-and-mortar • Equipment failures and supply chain disasters (what to expect) • Staffing challenges and labor management in early days • Detroit vs. Sicilian vs. grandma style pizza debate • Working with convection ovens for square pies • Building systems and consistency from day one • Learning from pizza industry mentors and legends • Social media marketing and brand building for new restaurants • Managing sell-outs and customer expectations • Restaurant POS systems and financial tracking

This Episode’s Sponsors→

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, join us for an authentic conversation with Henry, the chef-owner behind Portland's Pan Con Queso, where Chicano flavors meet sourdough pizza perfection in a neighborhood spot he opened in just 30 days. From his fine dining background to working with local farmers, Henry shares how he's redefining fusion cuisine while respecting pizza traditions and keeping prices accessible. We dive into the real economics of running a tight operation, paying $25/hour wages in Portland's competitive market. Plus: why therapy should be government-mandated, and Henry's take on everything from long fermentation to half-and-half pizzas.

Chapters:

00:00:11 - Pizza Philosophy: Creative Freedom

00:04:31 - From Pop-ups to Brick & Mortar: Pan Con Queso Origin Story

00:06:29 - Elote Pizza Success & Working with Local Farmers

00:11:32 - Pizza Oven Setup: Pizza Master Efficiency & Kitchen Design

00:19:08 - Menu Strategy: Best-Selling Pizzas & Seasonal Ingredients

00:26:02 - Opening a Restaurant in 30 Days: Speed to Market

00:30:50 - Fusion Pizza Done Right: Balance vs Gimmicks

00:38:00 - Restaurant Economics: California vs Portland Cost Analysis

00:44:44 - Premium Ingredients vs Price Point Strategy

00:48:28 - Restaurant Wages: Paying $25/Hour & Staff Retention

This Episode’s Sponsors→

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🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, meet Craig, owner/operator of Gracie's Apizza in Portland, Oregon who runs his restaurant like no one else I've ever met. Three days a week, nine hours total, and he's completely content with that. No debt, no investors breathing down his neck, no pressure to expand or chase the latest trends. This conversation completely shifted how I think about what success looks like in the restaurant world. Craig has built something that works for HIM, not what others tell you a restaurant should be, and not what food media says you need to do, but what actually makes sense for his life. This isn't about grinding harder or scaling bigger—it's about building something sustainable that works for you. Craig proves you can be successful without burning out, profitable without debt, and respected without playing games you don't want to play.

Chapters:

0:00 - Can there be too Much Pizza?

2:31 - Working Solo 10:10 - Building Neighborhood Community

21:16 - Business Philosophy: What's the Point?

28:15 - Craig’s Model: Open Nine Hours Per Week

32:14 - Avoiding Anxiety

41:12 - Portland vs Philadelphia

56:59 - Running a Debt-Free Business

1:13:33 - Parenting Changes

1:27:34 -Authentic Customer Service

This Episode’s Sponsors→

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

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In this episode, we dive into the creative process behind Hapa Pizza's fusion approach to pizza making, the challenges of recreating traditional dishes as pizza toppings, and why sometimes the best business ideas are the ones that feel like "no-brainers." From figuring out what works in high-heat ovens to perfecting the art of cultural fusion on dough, this is the story of turning passion into pizza.

Chapters:

00:00:00 - "Restaurant Build-Out Nightmare Stories"

00:02:07 - "Pizza Class with Ken Forkish"

00:06:42 - "Asian American Food Heritage"

00:08:25 - "Home Cooking vs Restaurant Life"

00:09:46 - "Ooni Pizza Oven Farmers Market Start"

00:11:09 - "Mental Health Therapist Turned Pizza Owner"

00:15:30 - "Restaurant Team Management Strategies"

00:18:28 - "Work-Life Balance with Kids"

00:22:00 - "Pizza Quality vs Team Development"

00:25:06 - "Hiring and Firing Restaurant Staff"

00:30:41 - "Asian Fusion Pizza Recipe Creation"

00:32:23 - "Vermicelli Bowl to Pizza Innovation"

00:35:50 - "Farmers Market to Brick and Mortar"

00:39:14 - "Accidental Food Truck Announcement"

00:42:35 - "Finding the Perfect Pizza Location"

00:44:45 - "Restaurant Construction Costs Reality"

00:50:18 - "New York Times Food Critic Visit"

00:52:47 - "Viral Pizza Recognition Moment"

00:54:08 - "Managing Overwhelming Customer Demand"

00:56:23 - "Overcoming Restaurant Imposter Syndrome"

01:03:01 - "Sustaining Business After Media Hype"

01:08:08 - "Caputo vs American Flour Testing"

01:09:46 - "Pizza Expo Competition Strategy"

01:14:20 - "Portland Pizza Scene Community"

01:15:23 - "Pizza Industry Hot Takes"

01:24:31 - "Collaborative Pop-Up Space Concept"

This Episode’s Sponsors→

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My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, we sit down with Doug Mirielo, owner of DIMO's Apizza in Portland, Oregon, to discuss his incredible journey from opening with just $6,000 to creating one of the most unique pizza operations in the Pacific Northwest. Doug shares the story behind his unconventional two-oven method (Pizza Master + wood-fired oven), moving from the East Coast to LA to Portland, becoming a new dad during COVID, and why he's expanding with a deli concept next door. Plus, we dive into customer entitlement, the broken tipping system, and Doug's hot takes on pizza trends.

Chapters:

00:00 - Opening: Why Doug Started DIMO's Apizza in Portland

02:00 - How to Start a Pizza Shop with $6,000: Doug's Pop-Up Origin Story

05:22 - Opening a Pizzeria During COVID: New Dad, New Business Challenges

10:06 - Pizza Business Partnerships: When to Walk Away from Bad Deals

13:40 - Pizza Shop Management: Leading Teams and Work-Life Balance

21:39 - The Two-Oven Method: Why DIMO's Uses Pizza Master + Wood Fire

25:46 - New Haven Style Pizza: Recreating East Coast Tradition in Portland

28:36 - Pizza Perfection: Well-Baked vs Lightly Baked Pies

32:10 - Pizza Oven Capacity: How Many Pies Can You Really Make?

37:13 - Pizza Shop Traditions: Ranch, East Coast Foods, and Customer Preferences

41:02 - Moving from LA to Portland: Why Pizza Shop Owners Leave California

48:36 - Pizza Business Expansion: Adding a Deli to Your Pizzeria

57:21 - Restaurant Build-Out Reality: Why Every Project Goes Over Budget

1:05:33 - Pizza Industry Problems: Customer Entitlement and Tipping Culture

1:17:21 - Overrated vs Underrated: Half-and-Half Pizzas, Secret Menus & Pizza Trends

This Episode’s Sponsors→

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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

In this episode, we dive deep into Candy's remarkable transformation from the corporate tech world to building one of Portland's most unique pizzerias in a converted craftsman home. Her engineering background shines through every aspect of her operation - from creating temperature-controlled "bubble homes" for sourdough starters to designing ultra-efficient kitchen workflows that pump out 350+ pizzas on busy nights with just four back-of-house staff.

Chapters: 0:00 - Introduction & Sponsor Messages 2:15 - Opening The Turning Peel: A 5-Month Soft Launch 3:30 - From Tech World to Restaurant: An Unconventional Path 4:25 - Building Dreams: The Craftsman House Transformation 6:17 - Two and a Half Years of DIY Restaurant Construction 8:13 - Getting Laid Off: The Push Needed for Change 10:01 - From Farmers Market to Food Truck Journey 11:40 - The Decision to Open in the Craftsman House 14:17 - First Day Reality Check: Selling Only Two Pizzas 16:30 - Building Community Through Pizza 17:10 - Solo Operations: Taking Orders, Cooking & Serving 19:14 - Efficiency & Engineering: The Hong Kong Influence 21:05 - Sourdough Philosophy: Feeding Your Starter Like a Baby 26:18 - The $25,000 Dough Ball Machine Disaster 32:13 - QR Code Ordering: Creating Operational Efficiency 35:46 - Simple Menu Philosophy: Let Ingredients Shine 39:52 - Husband's Role: Quality Control & Taste Testing 42:18 - The Crust Sauce Innovation: Reducing Food Waste 45:38 - From Car Deliveries to Professional Distribution 47:24 - Work-Life Balance: Family Time vs Restaurant Demands 51:21 - Pricing Philosophy: Keeping Pizza Accessible 54:01 - Management Structure: Learning to Let Go 56:05 - Setting Boundaries: No Weekend Work Policy 58:00 - Creating a Special Community Space 1:02:16 - The Hong Kong Childhood: 100 Square Feet, 7 People 1:06:49 - Running Away from Home: The Journey to America 1:13:19 - PhD Dreams and Parental Expectations 1:18:36 - The American Dream: Still Alive and Achievable 1:27:40 - Employee Retention: The Compensation Challenge 1:32:31 - 30-Day Goals: Stepping Back from the Line 1:38:10 - Learning from Mistakes: Embracing Failure 1:43:24 - Family Recognition: When Parents Finally Understood 1:49:41 - Final Thoughts & Wrap-Up

This Episode’s Sponsors→

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🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

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Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

On this episode, meet Darby Aldaco, owner of Pizza Thief! 🍕 We dive deep into Darby's journey from literally stealing pizzas as a teenager to becoming one of Portland's most respected pizzeria owners. Plus: Tony (Darby's business partner) makes a surprise appearance, social media burnout confessions, and why Darby thinks pizza ovens are overrated!

Key Ingredients 

✅ How to transition from pastry chef to pizza maker   ✅ Managing a team of 30+ employees across two locations   ✅ The real cost of using premium ingredients (spoiler: their cheese alone costs $0.70 more per pound!)   ✅ Why Pizza Thief's margins are only 30% on their most expensive pie   ✅ The psychology of pricing $30+ pizzas in today's market

Chapters:

2:07 Pizza Maker Secrets: Why Baking Takes Talent, Pizza Takes Time

3:25 From Pastry Chef to Pizza Maker

10:25 Pizza Thief Origin Story: How Stealing Pizza Led to Prison Time

15:16 How to Start a Pizza Business: From Failed Bakery to Portland Success

19:47 Pizza Shop Partnership: When Business Partners Feel Trapped

23:08 Portland Pizza Scene: Market Analysis & Local Competition

37:47 Pizza Shop Operations: Managing Staff & Daily Challenges

31:36 Pizza Business Finances: The Reality of Premium Ingredient Costs

50:17 Restaurant Social Media Burnout: Is Instagram Hurting Your Business?

01:24:11 Pizza Equipment Deep Dive: Why Pizza Masters Are Overrated

This Episode’s Sponsors→

🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills

🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper

🎶 Maestro Sausage: https://bit.ly/maestro-sausage

🍕  Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW

Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737

Here's some FREE stuff →

🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe

🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/

My Amazon Storefront: https://www.amazon.com/shop/alexkoons

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