PIE 2 PIE - A Pizza Maker’s Podcast

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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 are joined by Neal DeNardi, co-owner of Long Bridge Pizza in San Francisco, CA.

Chapters:

00:00 - Sharing Pizza Knowledge & Industry Experience

02:17 - Starting with Service: Learning Hospitality from Tribute Pizza

12:50 - From Zero to Numbers: Getting Serious After 9 Years

23:44 - Pizza Education: Scott Wiener Tours to Pizza Hacker

35:51 - Opening Long Bridge: Two 26-Year-Olds with No Plan

38:03 - San Francisco Pizza Evolution: Wood-Fired to Electric Ovens

49:22 - Restaurant Labor Reality: Why 40 Hours Isn't Enough

55:31 - Post-COVID Restaurant Industry: Changed Consumer Habits

01:01:03 - Delivery Evolution: From In-House to Third Party Apps

01:08:43 - Building Brand Awareness: Social Media Strategy

01:13:22 - Community Over Competition: Building Pizza Culture

01:33:13 - OVER/UNDER: Pizza Industry Hot Takes

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

On this episode, Derek Lau, owner of State Flour Pizza in Berkeley, California joins us.

Chapters:

00:00:00 - Opening a Pizzeria: The Real First Year Struggles

00:14:24 - Restaurant Career Path: From Culinary School to Pizza Making

00:19:08 - New York Pizza Inspiration: Research and Development

00:22:25 - Restaurant Staff Management: Building a Strong Team Culture

00:27:56 - Choose a Restaurant Location: Neighborhood Analysis

00:32:15 - Transitioning from Chef to Owner

00:36:32 - Pizza Restaurant Pricing Strategy: Balancing Quality and Affordability

00:40:22 - Restaurant Profit Margins: Breaking Even in Year Three

00:45:05 - Pizza Menu Development: Specialty Items and Weekly Specials

00:50:15 - Restaurant Supply Chain: Managing Vendors and Costs

00:56:45 - OVER/UNDER: Pizza hot takes

This Episode’s Sponsors→

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

🎶 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 talk to Mike Chen of FlatIron Pepper Co.

Chapters:

00:00:00 - From Finance to Flavor: The Origin Story of Flat Iron Pepper Co.

00:11:22 - Inside New Mexico's Chili Capital: Sourcing Premium Peppers

00:20:01 - Safety First: The Hazards of Commercial Pepper Production

00:22:52 - Bootstrapping Success: Growing Without Outside Capital

00:24:45 - Early Days: From Commercial Kitchen to Manufacturing

00:31:28 - Product Strategy: Why Flat Iron Focuses on Premium Restaurants

00:37:10 - Social Media Marketing vs Traditional Distribution

00:46:55 - Building an Authentic Brand in the Digital Age

00:57:59 - Premium Positioning: Why Flat Iron Turns Down Major Chains

01:04:44 - Rapid Fire: Over/Under on Industry Trends

This Episode’s Sponsors→

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

🎶 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 talk to Josh Pritchett of Fat Nattys Sourdough Pizza

Chapters:

02:00 What is a Fat Natty?

04:00 Los Angeles Pizza Brand Marketing: Building the Fat Natty Identity

06:00 Dave Matthews Band Concert Stories and Chicago Pizza Background

08:00 Pizza Business Operations: From Corporate Career to Pizza Making

11:42 Corporate Layoff to Pizza Success Story: The Pivotal Santa Monica Pier Event

16:00 Music Career and Marketing Degree: Journey Before Pizza 19:00 Sales Career Challenges and Corporate Burnout

23:00 Career Transition: Finding Happiness in Pizza Making

28:00 Pizza Catering Business Model: Events, Pricing, and Growth Strategy

35:00 Natural Pizza Making Process and Quality Control

39:00 Pizza Business Marketing: Instagram Strategy and Word of Mouth Growth

44:00 Pizza Pricing Strategy for Events and Catering

49:00 Family Support in Pizza Business: Work-Life Balance

54:00 Pizza Making Philosophy: Confidence vs Arrogance

59:00 Future of Fat Natty: Business Growth and Vision

01:04:00 Pizza Quality Discussion: Natural Ingredients and Process

01:10:00 Over/Under Pizza Industry Trends and Final Thoughts

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

On this episode we talk to Justin De Leon of Apollonia’s Pizzeria in Los Angeles.

Chapters

00:00:00 - LA Pizza Evolution: From Underdog to Excellence

00:05:02 - The Early Years: 80-Hour Weeks and Learning Curves

00:08:44 - Photography and Pizza: A Visual Approach to Quality

00:11:24 - The Square Pizza Revolution

00:24:43 - Quality Over Expansion: The Small Shop Philosophy

00:30:36 - Cash, Credit, and Customer Service Innovation

00:44:14 - Learning the Craft: Classes, Community, and Growth

00:52:32 - Surviving and Thriving in Modern LA

00:58:06 - Over/Under: Industry Insights and Opinions

This Episode’s Sponsors→

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

🎶 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 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

🎶 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 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