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🗳️ 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, 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

This Episode’s Sponsors→

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

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

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 Peyton Smith of Mission Pizza Napoletana in Winston-Salem, North Carolina. From pharmaceutical sales to pizza perfection, Peyton shares his journey of building one of America's most respected pizzerias.

This candid conversation explores the parallels between soccer and running a restaurant, the importance of setting boundaries in business, and why having "1300 bosses a week" might be the biggest mistake restaurant owners make. Peyton's refreshing take on confidence versus arrogance, and his decision to reduce seating for better quality control, offers valuable insights into successful restaurant management.

Key Takeaways:

• The importance of being in control of your business rather than letting customers dictate terms

• How sports background can inform business leadership

• Why reducing capacity can actually improve business

• The value of building strong teams without traditional hierarchy

• The danger of over-prioritizing tradition in business

Chapters:

00:00:00 - Intro to Peyton of Mission Pizza

00:03:45 - Early Career and Pharmaceutical Background

00:12:57 - Soccer Career and Competitive Spirit

00:26:30 - The Food Truck Years

00:31:58 - Opening Mission Pizza

00:35:41 - Building Success in Winston-Salem

00:45:36 - Reducing Seating for Better Service

00:50:40 - Non-Traditional Management Approach

00:56:48 - Expansion and Partnership with Brother

01:11:10 - Over/Under!

01:16:14 - Closing Thoughts

This Episode’s Sponsors→

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

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

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, a candid conversation with Brennan Villarreal of Got Your Back LB - a unique Long Beach-based supper club and pop-up concept. From working the line at acclaimed restaurants to creating intimate backyard dining experiences, Brennan shares his journey through the LA/Long Beach food scene and his philosophy on building community through food.

Key Thoughts:

• The value of starting with pop-ups/supper clubs before brick & mortar

• Importance of intention and community in hospitality • Evolution of kitchen culture and managing staff

• The declining "sense of urgency" in modern kitchens

• Building genuine relationships vs competition in the industry

Chapters:

00:00:00 - Long Beach Restaurant Success Story: Got Your Back LB

00:12:15 - How to Start a Restaurant Pop-Up Business Guide

00:20:30 - Starting a Supper Club Business in Long Beach

00:29:45 - Modern Restaurant Kitchen Management Guide

00:40:12 - Los Angeles Food Scene: Competition vs Community

00:52:30 - Restaurant Staff Management Tips 2024

00:59:45 - Los Angeles to Long Beach Restaurant Cost Comparison

01:00:50 - Restaurant Industry Creative Business Ideas

01:08:30 - Restaurant Marketing: Social Media and Pop Up Strategy

01:15:45 - Long Beach Restaurant Industry Future Trends

This Episode’s Sponsors→

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

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

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

From parody ads to pizza community builder, we sit down with David Turkell, the meme lord behind the incredible LOL Caesars and Turks Pizza Party, to discuss how meme culture evolved into genuine advocacy for LA's pizza scene.

00:00 "Hot & Ready Sponsor: Maestro Sausage Takes Center Stage"

02:08 "Pizza Expo Origins: When LOL Caesars Met the Pizza Community"

03:19 "Pandemic Pizza Marketing: How 150 Little Caesars Ads Sparked a Revolution"

04:38 "From Hot-N-Ready to Hot Takes: Building the Fast Food Parody Empire"

10:32 "Slicing Through Social Media: How Meme Marketing Became a Pizza Movement"

27:42 "When the Pizza Page Crumbles: Instagram's Great Shutdown"

40:51 "Pizza & Influence: When Food Critics Become Content Creators"

46:53 "Defending the Slice: Why LA Pizza Needs Its Voice"

49:29 "Pepperoni & Predators: Navigating Restaurant Marketing in the Digital Age"

53:11 "Dough & Digital Community: Rising Together in LA's Pizza Scene"

55:38 "The Last Slice: Closing Credits”

This Episode’s Sponsors→

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

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

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, dive into the world of pizza pop-ups with Brandon from Pizza Ananda as he shares his journey from photography to slinging his beautiful pizzas. Learn how to start your own pizza pop-up business, navigate the challenges of mobile pizza-making, and leverage Gozney pizza ovens for optimal results.

Brandon discusses building a pizza brand from scratch, the importance of community in the pizza scene, and balancing a day job with a pizza side hustle. Whether you're a pizza enthusiast or aspiring entrepreneur, this episode offers valuable insights into the booming pizza pop-up industry.

Chapters:

00:00 Introduction: Meet Brandon from Pizza Ananda

03:45 From Photography to Pizza: Brandon's Unexpected Career Shift

08:30 Starting a Pizza Pop-Up: Essential Tips and Equipment

14:15 Mastering the Gozney Pizza Oven: Techniques for Perfect Pies

21:00 Building a Pizza Brand: Lessons from Pizza Ananda's First Year

27:30 Balancing Act: Managing a Day Job and Pizza Side Hustle

33:45 The LA Pizza Scene: Community, Competition, and Collaboration

40:00 Mobile Pizza-Making Challenges: Stories from the Pop-Up Trenches

46:30 Developing a Unique Pizza Style: Brandon's Approach to Crust and Toppings

52:15 The Future of Pizza Pop-Ups: Brandon's Vision and Advice for Newcomers

58:30 Networking in the Pizza World: The Importance of Reaching Out

01:04:45 Conclusion: Brandon's Favorite Pizza and Final Thoughts

This Episode’s Sponsors→

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

📨 MailWise Solutions: https://bit.ly/mailwise-solutions

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 of PIE 2 PIE, host Alex sits down with Michael and Bohan, the team behind Schellz Pizza Co. The couple shares their unique journey from tech industry careers to pizza entrepreneurship, detailing how they launched their business during the pandemic and developed their signature Hokkaido style dough. Michael and Bohan discuss the challenges of running a ghost kitchen, their move to a brick-and-mortar location, and the recent setback of having to temporarily close due to building issues. They offer insights into their long-term vision for scaling the business, including plans for automation and expansion into international markets.

The conversation covers a range of topics including: • The evolution of their business from home pop-ups to a full restaurant • Their experience with celebrity customers and social media marketing • The complexities of insurance claims and landlord relations • Their perspective on the pizza industry and competition with major chains • The importance of work-life balance and finding outlets like surfing

Chapters:

00:00 - Artisan Pizza Journey: From Tech Careers to Pizza Entrepreneurs

03:26 - Pandemic Pizza Pop-Ups: Launching a Homemade Pizza Business

11:54 - Ghost Kitchen Operations: Navigating the Digital Restaurant Space

16:39 - Brick-and-Mortar Pizzeria: Challenges of Opening a Physical Restaurant

24:24 - Hokkaido-Style Pizza Dough: Crafting a Unique Pizza Recipe

31:53 - Pizza Automation: Technology's Role in Scaling a Pizza Business

41:33 - Artisanal Pizza Pricing: Balancing Quality Ingredients and Costs

55:14 - Restaurant Insurance Claims: Dealing with Unexpected Closures

1:05:58 - Pizza Brand Expansion: Strategies for National and Global Growth

1:15:26 - Pizza Entrepreneurs' Playlist: Music that Inspires Pizza Makers