Alex sits down with the one and only Angelo Womack of Rad Times Pizza for a no-bullshit, hilarious pizza chat that’s equal parts sage advice and ruthless roasts. Shots are fired, tea is spilled, and no one is safe, but primarily this episode is about the importance of keeping pizza FUN. Angelo is someone who keeps it 100 all the time, dropping truth bombs and hot takes that'll either have you laughing or crying, or both.

We cover the influence of Dave Portnoy and Barstool Sports over the pizza industry, the dark side of social media and its effects on the restaurant industry, the influence of Roberta's on the pizza industry and the secret behind their famous bee sting pizza, NY pizza shops expanding into LA, dealing with tech bros wild pizza ideas, a power fart sent from god, and why you should re-think opening a restaurant with a partner.

Along the way Angelo shares his journey from his days slinging pies at the legendary Roberta's in Brooklyn to opening his own joint in Silicon Valley, to launching Rad Times and expanding his impressive consulting portfolio. 

https://www.instagram.com/radtimespizza/

Thank you to our show sponsors→

Enjoy a dab of Zabs datil pepper hot sauce:

https://bit.ly/ZabsHotSauce

Dope plant-based food for your restaurant:

https://bit.ly/BE-HivePepperoni

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/

In this episode, Alex sits down with Luca of The LA Food Podcast and The LA Countdown to talk about a new era of food critics and their influence over the restaurant scene and the individuals who own and operate restaurants. Luca shares his origin story, starting back in 2021 when he embarked on an epic quest to devour 100 slices of pizza across Los Angeles – a journey that ignited his passion to share his culinary experiences with the world.

https://linktr.ee/TheLACountdown

Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce

Dope plant-based food for your restaurant:

https://bit.ly/BE-HivePepperoni

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/

In this episode, meet Zack and Kara, the rad duo behind LA's Boy Blue. Blasting onto the scene last summer these two started popping up making incredible pizzas, but quickly began to expand their menu outside the realm of za, wondering, ‘what else can we cook in a Gozney Dome?’

Zack has worked at such reputable institutions as Roberta's, Prime Pizza, and Pizzeria Sei while Kara tapped into her culinary roots and past pop-up experience, and together they balance deliciousness and seasonal eclecticism. I'm talking beautiful and tasty delights from pizza to goyza to plantains to a noodle bar.

While Zack oozes passion for pizza, Kara dabbles in the funky - late night eats, cafe dreams, industry nights if these two ever settle into a brick-and-mortar. So tune in for all the tasty nuggets, and we hope you enjoy it.

https://www.boyblue.la/

Thank you to our show sponsors→

Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce

Dope plant-based food for your restaurant: https://bit.ly/BE-HivePepperoni

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/

In this episode of Pie 2 Pie, host Alex Koons sits down with the Holt Family of Sunday Pizza Company - a family of 4 that makes Detroit-style square pizza together.

Thank you to our show sponsors→

Dope Plant Food for your restaurant:

https://bit.ly/BE-HivePepperoni

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/

In this episode, we’re getting all dressed up to sit down with Caitlin and Daniel, owners of the highly acclaimed, Ronan Los Angeles. Tucked away on bustling Melrose Avenue, Ronan has earned a reputation for creating an elevated dining experience that puts pizza at the forefront.

https://www.ronanla.com/

Enjoy a dab of Zabs datil pepper hot sauce:

https://bit.ly/ZabsHotSauce

Dope plant-based food for your restaurant:

https://bit.ly/BE-HivePepperoni

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/

In this episode, Jose and Bronwen of Naughty Pie Nature join PIE 2 PIE to discuss their incredible journey going from starting their pizza pop-up to opening a brick-and-mortar shop in LESS THAN A YEAR. After years of working in big corporate restaurants and missing the creative control and hands-on experience of pizza, they quickly snowballed into the LA pizza scene.

We talk about taking the leap to quit their jobs and go all-in on pizza, hustling to book pop-ups, streamlining operations, cooking in Gozney Domes, getting into a space, and ultimately manifesting their pizza dreams in record time. Jose and Bronwen also discuss support from the pizza community, social media marketing, expanding the menu, future plans, and more.

https://www.instagram.com/naughtypienature/

Enjoy a dab of Zabs datil pepper hot sauce:

Dope plant-based food for your restaurant:

Here's some FREE stuff →

🚀 HOW TO STEAL A RECIPE:

🌱 Thinking of Opening a Pizza Shop?

Start here:

https://howtoopenapizzashop.com/

Join us as we chat with Ryan Mondragon, owner of Sanctuary Pizza the mobile catering legend out of Turlock, California. Ryan takes us through his journey from learning wood-fired pizza basics while working at a local restaurant to launching his own catering operation and acquiring a pizza trailer during the pandemic.

He shares how he built up his business through backyard pop-ups, honed his dough-making and social media skills, and found his pizza voice. Ryan also discusses competing at the Pizza Expo, the realities of catering logistics, and his future plans to open a brick-and-mortar pizzeria.

https://www.instagram.com/sanctuary_pizza/

In this episode, we sat down with Damien Moore of Jackknife Brewing in British Columbia, Canada to chat about his metal inspired brewery and pizzeria.

Meet the genius behind Fire and Wood Catering, Thomas DeSantis! Thomas gives us an inside look at what it takes to operate a mobile wood-fired pizza and event catering operation at the highest level.

Get an inside look at Thomas' journey from starting in New York to launching his own business in Los Angeles. We discuss how to grow a mobile operation from the ground up, the day-to-day operations and logistics of running a mobile pizza business, and how to be resourceful when something inevitably doesn’t go your way and you just have to figure sh*t out.

You can hear the passion and perseverance in his voice as he describes how he navigates the challenges of the food industry's highs and lows. It's truly inspiring. This episode is packed with nuggets of wisdom, don’t miss out!

https://www.instagram.com/fireandwoodcatering/

https://www.fireandwoodcatering.com/

🚀 HOW TO STEAL A RECIPE:

https://www.subscribepage.com/howtostealarecipe

🌱 Thinking of Opening a Pizza Shop? Start here:

https://howtoopenapizzashop.com/

In this episode, we talk with Chris Laramie, owner of Fat Lip Pizza about his journey from starting a pizza pop-up out of a retired mail truck during the pandemic to opening his brick-and-mortar restaurant in Corona, CA.

Chris shares about his culinary career and departure from fine dining to finding a unicorn second-gen brick-and-mortar pizza shop while developing his brand and community outreach. Chris lays out his Keep it Simple Stupid (K.I.S.S.) philosophy of keeping the menu simple and the brand tight and cohesive.

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