PIE 2 PIE - A Pizza Maker’s Podcast

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On this episode, we sit down with Rich Payne (@dough_and_behold), Chris Townsend(@doughballdisco), and Scott Deley(@scottspizzaproject), Ooni Ambasadors and pizza chefs who make incredibly delicious food and content for the Gram. They made the trip to Pizza Expo 2025 in Las Vegas from all the way across the pond in London, England.

Chapters:

00:00 London's Emerging Pizza Scene

02:24 How the Ooni oven and Instagram Transformed Their Pizza Journey

09:18 Content Creation Secrets for Home Pizza Makers: Filming and Editing Tips from Professionals

14:10 Balancing Home Pizza Making with Full-Time Careers

23:23 From Backyard Pizza Hobbyist to Ooni Ambassador

37:40 Home Pizza Content Strategy: Finding Your Authentic Voice in Loud Pizza World

46:47 High Hydration Pizza Dough Adventures

1:16:51 Monetizing Home Pizza Content: Brand Partnerships and Setting Boundaries as a Pizza Creator

1:27:30 Home Pizza Equipment Deep-Dive: Portable Ovens vs. Commercial Setups for Serious Home Bakers

1:40:51 Pizza Technique Debate: Are High-Hydration Doughs Overrated for Home Pizza Makers?

1:50:58 UK Pizza Scene Pioneers: How Pizza Pilgrims Inspired a Generation

1:54:10 The "D**k Payne" Revelation: When a Pizza Maker's Name Takes an Unexpected Turn

1:55:22 British Beans and other Gifts: A Cultural Exchange Between Pizza Makers

This Episode’s Sponsors→

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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, meet Justin and Andy, owners of Cowabunga Pizzeria and Cowabunga Plus in Hamilton, just outside Toronto, Ontario, Canada.

Chapters:

Chapters: 00:00:00 Canadian Dipping Sauce Worth Freezing - The Cold Open 00:03:00 Stanislaus Harvest Tour: Learning From the Best in the Business 00:07:15 How Cowabunga Launched in October 2020 00:09:35 From 15 to 250 Pizzas a Day: Scaling a Pizza Shop in Hamilton 00:10:25 Best Cheese Slice: How Winning Changed Everything 00:12:10 Managing Pizza Demand: The Challenges After Winning Awards 00:14:20 $16K-$18K Nights: Inside the Economics of Award-Winning Pizza 00:16:00 Time Slots vs. Wait Times: Revolutionizing Pizza Pickup 00:20:00 Kitchen Space vs. Dining Room: The Perfect Pizzeria Layout 00:26:15 Asian-Owned Pizzeria: Breaking Stereotypes in an Italian-Dominated Industry 00:31:05 Pizza Screens Controversy: How Cowabunga Won with Unconventional Methods 00:34:10 Vegas Pizza Expo: The Competition Experience 00:36:25 72-Hour Fermentation: The Secret to Cowabunga's Dough 00:37:15 Best of the Best: The Mystery Box Competition 00:48:30 The Famous 'Dipping Sauce': Cowabunga's Cult Favorite Condiment 00:56:00 Social Media Marketing: Building a Pizza Brand Through Content 01:11:55 Bangkok Expansion: Taking Canadian Pizza to Thailand 01:19:45 Building in Thailand vs. Canada: Why Asian Expansion Makes Sense 01:21:30 Overrated vs. Underrated: Honest Pizza Industry Talk 01:32:15 Pizza Master Ovens & Spiral Mixers: The Equipment That Makes a Difference 01:36:40 Competition Strategy: Why Pizza Contests Matter for Business 01:38:20 Building Community vs. Joining Cliques: The Future of Pizza Culture

This Episode’s Sponsors→

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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 had the opportunity to reunite with brothers Kyle and Jacob, owners of Slice Godz Pizza in Hesperia, CA.

This Episode’s Sponsors→

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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 I talk to the GOAT Tony Gemignani of Pizza Rock, Slice House, Tony's Napoletana, Capo's to name a few.

Chapters:

00:00:00 - Learning from Failure: Tony's Philosophy on Becoming Better Through Challenges

00:14:51 - The Pizza Acrobatics Origin Story: How a Breakup Led to World Championships

00:19:59 - Building a Pizza Brand: From The Tonight Show to International Recognition

00:27:10 - The Independent Pizza Operator's Struggle Against Major Chains

00:35:02 - Pizza Competition Insights: Learning From Wins and Losses

00:47:50 - Creating The Pizza Bible: Revolutionizing Pizza Education

00:59:02 - Building the World Pizza Champions Team: Community in the Pizza Industry

01:08:39 - Tony's Pizza School: Teaching the Real Restaurant Experience

01:18:21 - Multiple Pizza Concepts: From Tony's Pizza to Slice House

01:28:57 - Evolution of Pizza Styles: From Regional Rivalry to Style Renaissance

01:34:15 - Pizza Expo: Why It's the Ultimate Pizza Industry Experience

01:35:36 - Tony's Hot Takes on Pizza Trends

01:54:44 - The Importance of Industry Recognition: Getting on "Best Pizza" Lists

01:56:29 - The Art of Pizza Finishing: Post-Bake Techniques That Make Great Pizza

This Episode’s Sponsors→

🌶️ 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 we talk to Max Blachman-Gentile of Jules Pizza in San Francisco, CA.

Chapters:

00:00:00 -The new Restaurant Space inthe 1892 Building

00:02:53 - Electric vs. Gas Oven

00:05:11 - The Bread Component & Baker's Hours

00:06:59 - The Bagel Question: Dense vs. Airy

00:08:51 - California vs. East Coast Food Culture

00:11:29 - Tartine vs. Bub & Grandma's

00:13:18 - When Everyone Made Sourdough

00:15:14 - The Main Issue of Being a Business Owner

00:18:41 - The Big One's Coming: Earthquake Preparedness

00:21:55 - The Restaurant Build-Out Process

00:24:57 - Taking on Investors: Lessons Learned

00:26:38 - "There's Not a Good Training Program for People"

00:30:10 - Restaurant Industry Fairytales: Building to Sell

00:32:32 - When Money Doesn't Feel Real: Restaurant Construction

00:35:40 - The Hardest Part of Opening a Restaurant

00:38:07 - Kid NYC: Pizza Consulting Adventures

00:42:02 - The Juicy Slice: Pizza Terminology Evolution

00:48:53 - The Sourdough Starter Routine

00:54:52 - Bread and Beer: The Foundations of Civilization

01:00:11 - David Lynch's Impact on the Food World

01:03:34 - Why Tartine Row Failed: The Grove Without a Fountain

01:11:41 - "Pizza is Supposed to Be Fun" Philosophy

01:12:23 - Is Pizza Just an Open-Faced Sandwich?

01:16:22 - The Problem with Bready Pizza: Fermentation Theory

01:21:24 - Speaking Spanish in Restaurant Kitchens

01:24:26 - The Bay Area Pizza Scene Evolution

01:29:08 - Overrated/Underrated Game: Pizza Edition

This Episode’s Sponsors→

🌶️ 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, a chat with Eric Ehler, owner of Outta Sight Pizza in San Francisco, CA.

Chapters:

00:00 - San Francisco Pizza Scene: Defending the City's Legacy and Future

08:40 - Hype vs. Quality: Building a Successful Pizza Business

16:25 - The 20-Inch Philosophy: Going Big in the Pizza Game

25:30 - Personal Journey: From Iowa Tragedy to SF Pizza Success

33:00 - Urban Reality: Addressing San Francisco Misconceptions

42:00 - Balancing Passion: Skateboarding, Risk and Pizza Life

51:00 - Building the Business: Shop Design, Costs and Community Support

58:00 - Beyond Pizza: Sandwiches, Bread Program and Diversification

01:05:00 - Industry Opinions: The Overrated vs. Underrated Game

01:14:00 - Pizza Future: Technology, Tradition and Moving Forward

This Episode’s Sponsors→

🌶️ 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 special After Dark edition of PIE 2 PIE I share a bottle of wine with Craig Murli, owner of June’s Pizza in Oakland, CA

Chapters:

00:00 Intentional Restaurant Design & Branding

06:15 Managing Customer Expectations & Mental Health

14:00 Team Management & Communication

19:45 Restaurant Ownership Philosophy

27:05 The Junes Origin Story

33:20 Food Philosophy & Creative Choices

39:40 How to grow your restaurant & Personal Growth

47:00 The Financial Reality of Restaurants

56:40 Leadership Evolution & Team Building

1:04:00 Work-Life Balance & Family

1:09:45 Personal Growth & Mental Health

1:22:00 Money, Values & Fair Pay

1:32:30 Dealing with Change & Pivoting

1:42:00 Worry, Anxiety & Perspective

1:52:15 Online Criticism & Authenticity

2:04:00 Future Thinking & "We'll Figure It Out"

This Episode’s Sponsors→

🌶️ 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 we are joined by Ben Roberts of Pizza Supreme Being located in Sacramento, CA

Chapters:

00:00 - Intro with PSB's Pizza Journey

04:53 - "The Whole Company Started as a Bit"

07:08 - Spirit Halloween or Rainforest Cafe?

08:22 - What Makes a Shitty Bromate

10:10 - From Mobile Trailer to Brick-and-Mortar

13:53 - The Original Pizza Supreme Being Vision

16:16 - Sourdough Secrets and Feeding the Starter

18:27 - Making Your Own Bread: The Sandwich Secret

21:41 - Staying Straight Edge in the Restaurant Industry

26:44 - Pandemic Challenges and the Jabberwocky

28:13 - Running the Claw Machine and Daily Operations

30:31 - The Roof Work Crisis: Learning to Delegate

36:14 - "Is It Sick Being a Cool Guy?"

38:29 - Pizza Nostalgia: Alien Head Stickers and Round Table

42:35 - The Kings Cowbell and Playoff Promise

46:51 - Twisted Tea: The Top Shelf Beverage

49:20 - Baja Blast Soft Serve and Brand Personality

51:11 - The Disneyland Proposal Fight Story

54:21 - The Pizza Expo 2025 Fight Promotion

57:15 - Vandalism vs. Art: The LA Building Debate

01:03:03 - In-N-Out Inspiration and Menu Philosophy

01:06:18 - The Great Pizza Screen Debate

01:12:46 - Parenthood Changes Everything

01:17:43 - Growing Up with Five Siblings

01:19:02 - Overrated/Underrated Game Begins

01:21:53 - "I'm from Detroit. Don't Ever Say That Again."

01:23:07 - Ranch Dressing: The Universal Condiment

01:29:26 - Life Lessons from The Bluey Cricket Episode

01:36:24 - Yelp is OVERRATED

01:38:54 - Pizza Expo is Underrated

For more info on the fire recovery in Altadena visit: https://recovery.lacounty.gov/altadena/

This Episode’s Sponsors→

🌶️ 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 we are joined by Alexis and Gerad, of Rose Pizzeria in Berkeley, CA.

Chapters:

0:00:00 Intro - New York Times Pizza Feature: Overnight Fame at Rose Pizzeria

00:02:30 Berkeley Restaurant Menu Strategy: Finding the Perfect Balance

00:06:42 Restaurant Couples: Managing Marriage and Business Partnership

00:10:59 Small Restaurant Management: Running a Lean Operation

00:18:59 Pizza Restaurant Policies: Setting Boundaries for Quality

00:27:26 The Impact of National Press Coverage

00:35:31 Crisis Management: Handling Unexpected Challenges

00:45:54 Restaurant Growth: Building Sustainable Business

00:52:38 Restaurant Expansion Strategy: Adding a Coffee Shop Concept

01:01:10 Pizza Making Philosophy: Techniques and Restaurant Values

01:25:43 Pizza Industry Trends: OVER/UNDER