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On this episode of PIE 2 PIE we are joined by Alan Rudoy and Travis Matoesian of El Gato Nego Pizza and Bahr Cafe in DTLA.

Chapters:

00:00:00 Origins & Meeting

This Episode’s Sponsors→

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

🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza

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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 Anthony Falco, the international pizza consultant joins us.

Key Ingredients

Chapters:

00:00:00 - Pop-up Memories and Book Release

00:03:06 - The Roberta's Legacy

00:05:31 - Why Roberta's Changed Pizza Culture

00:08:18 - Why No Personal Pizzeria Yet?

00:15:17 - Pizza Styles and History Discussion

00:23:23 - Electric vs. Wood-Fired Ovens Debate

00:30:41 - The Art of Consistency

00:35:44 - Path to International Consulting

00:41:42 - Perfect Pizza Proportions

00:56:19 - Becoming a Pizza Consultant

01:01:07 - Family Life and Travel Balance

01:11:57 - Pizza Expo Stories

01:17:46 - Writing the Pizza Book

01:24:44 - The Restaurant Industry Reality

01:34:06 - Rapid Fire: Overrated/Underrated

This Episode’s Sponsors→

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

🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza

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

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

Frank Pinello is the ultimate archetype of a badass pizza guy. He’s got the accent, the heritage, the skills, and a natural coolness that only a few people are born with. I remember watching The Pizza Show religiously when it first aired. Frank’s authentic curiosity—despite being a CIA graduate and a successful pizzeria owner—made him stand out. Exploring different styles, and connecting with pizza shop owners because his genuine interest always came through. On this trip, his pie was one of my favorite slices, and sitting outside Best Pizza on those lawn chairs felt almost spiritual. But it’s not just about Frank. He’s helped me become a fan of everyone in the pizza world. Big or small, every one of us has a story worth sharing, and that’s what excites me most about doing these pods. I hope you enjoy spending a little time with Frank and I in the back of the best pizza shop in America: Best Pizza.

0:00 - Introduction

13:18 - Keep It Simple: The Menu Philosophy

22:56 - Going Solo: Partnerships & Growth

34:15 - Making Perfect Pizza: Craft & Technique

43:29 - NYC Pizza Evolution: Past to Present

54:30 - Better Kitchen Culture: Breaking Traditions

58:28 - The Pizza Show: VICE Legacy

1:07:22 - Time Management: Running Multiple Shops

1:12:51 - Over/Under: Industry Hot Takes

1:15:40 - What's Next: New Shows & Projects

This Episode’s Sponsors→

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

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

Join your host of PIE 2 PIE, Alex Koons as he slices through the biggest moments of 2024. In this year-end special, we're wrapping up 89 episodes of unfiltered pizza talk, candid conversations, industry insights, and unforgettable moments from badass pizza makers across the globe.

Chapters:

00:00:03 - Introduction & Studio Update

00:01:15 - Best Sausage in The World: Maestro Sausage

00:01:52 - 2024 Overview & Global Reach

00:03:00 - Hidden Gems

00:09:01 - Memorable Moments

00:23:56 - Inspiring Stories

00:27:46 - Hottest Takes

00:35:21 - Best Non-Pizza Episodes

00:36:41 - Crossover Episodes Highlight

00:38:49 - Top Episodes Countdown

00:43:27 - Year-End Thank You & Future Plans

This Episode’s Sponsors→

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

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

Step into the world of artisan pizza making with Augie Russo, where dough isn't just ingredients - it's a spiritual experience. In this episode, we explore how a former film editor found his calling in pizza and created a uniquely creative pop-up pizza business in New York.

Key Ingredients:

Pizza makers and food lovers alike will appreciate Augie's deep dive into dough development, creative toppings, and the philosophy that every pizza tells a story. From his 72-hour cold fermentation process to his thoughts on flour selection, this episode is packed with practical pizza-making wisdom and inspirational insights.

Whether you're an aspiring pizza maker, running your own pizza pop-up, or simply love great food, Augie's journey shows how putting love into your craft yields something truly special.

#pizza #pizzamaking 

This Episode’s Sponsors→

🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza

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

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, we took PIE 2 PIE all the way out to Mineola, Long Island to sit down at Taglio Pizza with Rob Cervoni - a force to be reckoned with in the pizza world who's doing things his own way. Rob's spot was recently ranked #3 slice shop in the world, but that's just scratching the surface of what makes this conversation special. From flipping houses to fund his pizzeria dream to pushing 90% hydration dough when others said it couldn't be done, Rob keeps it real about what it actually takes to build something different in this industry.

Key Ingredients:

Chapters:

00:00 - Introduction & The Long Island Pizza Scene

03:51 - Real Talk: Industry Criticism & Standards

10:10 - The Double-Edged Sword of Success

25:45 - Equipment Wars & Industry Partnerships

35:20 - Breaking Tradition: The Roman Style Revolution

45:30 - Growth Strategy & Future Plans

55:15 - Social Media Game & Content Creation

1:05:00 - Technology & The Future of Pizza

1:15:20 - Overrated/Underrated & Closing Thoughts

This Episode’s Sponsors→

🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza

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

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 intimate conversation with Scott Wiener, founder of Scott's Pizza Tours and Slice Out Hunger, pizza historian extraordinaire, and all around good guy.

From his early days as a sound engineer living on an Ellis Island ferry boat to building New York's premier pizza tour company, Scott shares how his passion project evolved into a thriving business and cultural institution. Discover how he transformed from an outsider with no industry connections into one of pizza's most respected voices, while maintaining his commitment to education and community.

Recorded in a storage facility surrounded by his legendary Guinness World Record pizza box collection, this candid discussion explores the changing landscape of pizza culture, competition judging, and why sometimes the best business plan starts with just showing up.

Key Ingredients:

• Started Scott's Pizza Tours in 2008 with $7,000 savings while living rent-free on a boat

• Grew from 100 tours/year to 700+ tours annually serving 7-10,000 people

• Created Slice Out Hunger which now has 800 pizzeria partners nationwide

• Believes newer pizzerias often understand dough science better than legacy shops

• Advocates for standardized pizza competition judging with style-specific certification

• Maintains world's largest pizza box collection (requiring formal archival gloves!)

Chapters:

00:00 - The Evolution of NYC Pizza Scene

22:10 - From Sound Engineer to Pizza Professional

34:19 - Building a Tour Company from Scratch

52:49 - Becoming a Pizza Industry Voice

01:07:03 - Competition Judging & Standardization

01:34:40 - The Birth of Slice Out Hunger

01:42:03 - Rapid Fire: Overrated/Underrated

01:48:27 - Inside the World Record Collection

This Episode’s Sponsors→

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

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

In this episode, meet Tommy Ardito from Brooklyn DOP, a pizzeria that's redefining what modern New York pizza can be. Starting with just 10 dough balls and some Italian hip-hop playing out the window, he and his partner Jason D'Amelio converted a former mafia social club (complete with resident ghost Carmine) that balances artisanal quality with neighborhood pizzeria soul.

We also talked about the new concept Tommy's launching: Fast Life - a fresh concept aimed at capturing pizza's golden age without falling into the nostalgia trap.

Through deep dives into pre-ferments, flour science, and the truth about questionable oven design, Tommy breaks down the approach that's earned Brooklyn DOP recognition while staying true to its community roots.

Key Ingredients:

Chapters:

00:00 - Intro & Maestro Sausage Sponsor Message

03:04 - NYC Pizza Origins: From Sloppy Chicken Parm to Modern Slice

05:07 - Dough Science Deep Dive: Pre-Ferments, Polish vs Biga Debate

13:21 - Brooklyn Pizza Community: Competition, Collaboration & Culture

20:24 - Brooklyn DOP Story: Artisanal vs Traditional NY Pizza Evolution

26:35 - Restaurant Build-Out: Location Selection & Hood System Investment

34:20 - From Former Mafia Social Club to Modern Pizzeria

42:12 - PizzaMaster Faults & Equipment Maintenance 48:18 - Homoeroticism in Top Gun

50:39 - Flour Wars: Orlando Foods, Caputo & Fresh Local Ingredients

59:10 - Fast Life Pizza Concept: New Brand Development & Strategy

1:04:57 - Millennial Nostalgia: Pizza Culture Then & Now

1:15:05 - Overrated or Underrated

1:25:53 - Delivery Stories & Sign off

This Episode’s Sponsors→

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

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, we traveled to Morristown, New Jersey to sit down with Shealyn & Nino Coniglio of Coniglio's Old-Fashioned. These 2 have created an incredible pizzeria that is also a full-scale bakery operation with artisanal bread, pastries, and desserts. Nino gets candid about the real challenges of running a successful restaurant and shares priceless nuggets of wisdom. From firing your entitled customers to creating sustainable business models. With plans for a new bar and additional locations, this pizza power couple proves that success in the pizza game isn't just about perfect crust - it's about building something special that serves both your community and your future.

Key Ingredients:

• The importance of comprehensive business planning and proper capitalization

• Why owning property is crucial for long-term success in the restaurant industry

• How to balance quality and scale while maintaining authenticity

• The real economics behind running a successful pizzeria

• Why employee retention and fair wages are crucial for growth

• The value (and limitations) of competition wins and media exposure

Chapters:

00:00 - How a weird pizza connection led to Morristown

16:57 - Building out the space and initial challenges

31:50 - Fire Your Customers: Tales of dealing with difficult patrons and maintaining standards

45:08 - The Bread Program Evolution: From pizza shop to full-scale bakery operation

01:05:20 - Pizza Competition Chronicles: Stories from the competition circuit and TV appearances

01:23:15 - The Real Economics of Pizza: Breaking down costs, margins, and business realities

01:38:40 - The McDonald's Model & Restaurant Economics: Discussion of franchise systems and business models

01:52:30 - Expansion plans and new ventures

02:05:45 - The Brooklyn Pizza Crew Days

02:12:56 - Overrated or Underrated: Quick-fire opinions on industry topics

This Episode’s Sponsors→

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

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

In this episode, Alex sits down with Dom, Vito, and Nick Pontrelli, the family behind Maestro Sausage. A Los Angeles institution since 1920, these guys share the story of growing up in the sausage factory, eventually taking it over and what succession looks like for the next generation. We talk about building and maintaining a small family business while maintaining the quality and recipes that made them legendary in the first place.

From their early days at East Side Market in Los Angeles to becoming a major distributor across Southern California, the family discusses the challenges of succession, adaptation, and staying true to their values in an increasingly corporate landscape.

Top 3 Ingredients:

• Despite market pressures and rising costs, the family maintains their grandfather's original 1920s sausage recipe and quality standards, proving that staying true to your product can sustain a business for over 100 years

• The family successfully modernized their operations with technology and systems while preserving traditional values, showing how to bridge old and new business practices

• Their approach to succession planning and maintaining family ownership in an era of corporate consolidation demonstrates how small businesses can thrive across generations through careful mentorship and shared values

Chapters:

00:00:00 - Los Angeles Food History: Italian Sausage Legacy Since 1920

00:03:55 - Family-Owned Food Business: Three Generations of Italian Sausage Making

00:13:12 - Small Business Growth Strategy: Modernizing a Traditional Food Company

00:26:44 - Artisanal Sausage Making: Secret Recipes & Quality Control Methods

00:38:13 - Food Industry Career Path: From CPA to Sausage Company Executive

00:48:17 - Restaurant Food Distribution: Building a Local Supply Network

00:59:50 - Independent Food Distributors: Competing Against Corporate Giants

01:09:06 - Food Business Marketing: Regional Expansion & Distribution Partnerships

01:13:21 - Outro