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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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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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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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🍕 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

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🚀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

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, meet Peter de Jong, Founder & CEO of Fiero Group. From building backyard ovens in California 25 years ago to creating the industry's most sought-after mobile pizza trailers, Peter's journey is nothing short of incredible. Discover how his stone conveyor technology is blowing minds at Pizza Expo, producing restaurant-quality pies in just 3 minutes while maintaining that perfect artisanal touch.

We dive deep into: The evolution from mobile catering to AI-powered pizza systems, how kitchen automation is solving the labor crisis without sacrificing quality, why starting with a $20K investment in a mobile pizza oven trailer beats brick-and-mortar every time. The future of pizza tech that's already here.

Chapters:

1:52 From California Backyards to Pizza Empire (Peter's origin story building outdoor kitchens)

4:51 Learning Oven Engineering the Hard Way

8:24 Canvas Without Rules: The Art of Pizza

13:01 The Mobile Pizza Pioneer

16:33 Why Wood Fire Trailer Ovens

18:18 Artisanal Intelligence: Pizza Meets AI (Labor crisis and automation solutions)

21:02 Stone Conveyor Oven Magic

26:33 The Automation Advantage

28:10 Pizza Automation

29:25 The Chef Behind the Oven

31:57 From Netherlands to Spain: A Culinary Journey (Personal background, strawberry marinara story)

34:38 The Future Kitchen Automation Factory Line

37:22 Get On Board or Get Left Behind

This Episode’s Sponsors→

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

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Here's some FREE stuff →

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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, we go late night for a special episode: After Dark at Pizza Expo 2025 with an incredible lineup of pizza legends - Nick Camacho of Lucky Nick's, Marc Schecter from Square Pie Guys, Al The Pizza Buddha, Ryan Mondragon of Sanctuary Pizza, and Scott Sandler from Pizza Via - all crammed into a Vegas hotel room for a meeting of the minds. These guys opened up about everything from their biggest pain points, how they see automation changing restaurants, to Al getting emotional about his World Pizza Champion honor, plus we somehow ended up watching Tony G's legendary pizza acrobatics Matrix routine from 2006. This is pure gold, zero filter, and the kind of conversation that only happens when the cameras keep rolling and nobody wants to leave.

Chapters:

00:00 - Pizza Expo After Dark Beginnings

05:11 - Labor Crisis Forcing Pizza Automation

10:37 - $2.50 vs $20: The Minimum Wage Reality

15:14 - Conveyor Ovens vs Hand-Tossed Debate 20:10 - McDonald's Systems for Pizza Shops

25:32 - Wood-Fired Romance is Dead

30:15 - Competition vs Market Saturation

35:20 - Partnership Horror Stories

42:15 - Imposter Syndrome Confessions

44:27 - What's Really in Chain Pizza Cheese

50:30 - Time Slots: Future of Pizza Ordering

58:45 - Mobile vs Brick-and-Mortar Success

1:05:20 - Tony G Matrix Pizza Acrobatics

1:12:15 - The Dave Portnoy Effect on Pizza

1:18:30 - Instagram Changed Pizza Culture

1:25:45 - From Drug Dealer to Pizza Boss

1:32:10 - Success vs Debt: Hidden Struggles

1:38:15 - World Pizza Champion Gets Emotional

1:45:30 - Pizza Community Building at Expo

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 Salar, the visionary owner-operator behind MaiPai, Hamilton Ontario's most unique dining destination where authentic Detroit-style pizza meets immersive tiki bar culture. What started as a dream to combine two passions has become a fully-booked phenomenon that guests reserve weeks in advance, proving that when you build something people can't find anywhere else, they'll seek you out.

Chapters:

0:00 - Introduction: MaiPai's Tiki Pizza Paradise

2:05 - The Origin Story: How Tiki Bars & Detroit Pizza Merged

3:07 - Location Strategy: Opening in Hamilton's "Bad" Neighborhood

5:02 - Word-of-Mouth Marketing: Building Buzz Without Social Media

6:14 - Pizza vs Alcohol Sales: What Really Drives Revenue

7:11 - Tiki Bar Culture: Adult Disneyland for Rum Lovers

10:26 - Tiki Bar Design: Creating an Overwhelming Sensory Experience

13:06 - Red Dwarf Comparison: Detroit Pizza & Tiki Bar Concepts

15:00 - Space Buildout: Finding the Right Location & Layout

16:23 - Pandemic Pivot: How Pizza Saved the Day During Lockdown

24:16 - Tiki Cocktail Program: Hiring Expert Bartenders

26:12 - Detroit Style Pizza in Canada: Missing Market Opportunity

28:20 - Detroit Pizza Pilgrimage: Louis vs Spicy Pie

29:16 - Pan Size Debate: 8x10 vs 10x14 Detroit Style

31:24 - Detroit Style Pizza Company: Taking Shawn Randazzo's Class

34:18 - Pan Seasoning: Detroit Style Pizza Co vs Lloyd Pans

35:01 - Detroit Pizza Dough: 70% Hydration & Simplified Process

37:27 - Skipping Steps: Why Perfect Isn't Always Better

41:32 - Equipment Upgrade: From Bakers Pride to Pizza Master Ovens

48:23 - Round Pizza Experiments: Using New Oven Flexibility

50:18 - Training Staff: Is Detroit Style Easier Than Round Pizza?

53:47 - Restaurant Operations: Daily Routine & Responsibilities

54:59 - Building Infrastructure: Power, AC & Apartment Issues

56:22 - Future Plans: Hawaiian Restaurant Dreams

59:44 - Work-Life Balance: Managing a 7-Day Operation

1:05:18 - Rapid Fire: Hot Honey, Long Fermentation & High Hydration

1:07:31 - Social Media Impact: TikTok Success Without Trying

1:10:06 - AI Phone Systems: The Future of Restaurant Technology

1:13:59 - Pizza Competitions: Why Competing is Underrated

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 of PIE 2 PIE, we get deep with Rico Aguila, the family-first force behind Fort Myers' beloved Uncle Rico's Pizza.

Chapters:

00:02:18 Teen Dad to South Florida Pizza Legend: Uncle Rico's Origin Story

00:05:52 The Power of a Supportive Partner: How Rico's Wife Launched His Competition Career

00:08:21 Lines Out the Door: Building a Popular Pizzeria in Fort Myers

00:12:41 The Evolution of Pizza Culture: From Secret Recipes to Community Sharing

00:15:10 Quality vs. Quantity: Why Rico Limits Orders on Busy Nights

00:21:08 Behind the Competition Win: How Rico's Wife Secretly Entered Him

00:23:39 Keeping It Simple: Rico's Philosophy on Pizza Ingredients

00:26:55 The Truth About Fermentation: Why Simplicity Beats Complexity

00:33:19 Family Business: Teaching the Next Generation of Pizza Makers

00:37:59 The Art of the Perfect Bake: Creating a Signature Pizza Look

00:42:25 Real Talk: The Hard Truth About Opening a Pizzeria

00:47:15 The Future of Pizza: Automation and Industry Evolution

00:52:17 Balance is Everything: Mental Health in the Restaurant Business

01:05:06 Competition Mindset: Staying True to Your Pizza Style