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In this episode of The Hot Slice Podcast, Michael Androw, owner of E&D Pizza Company, in Avon, Connecticut, gets honest about what it actually takes to open and survive in this industry. He shares the hard lessons that recipes and passion can't teach you, from the financial traps that can cost you your home to the relationships that can save your doors from closing. If you own a pizzeria or dream of opening one, this conversation delivers the "down and dirty" reality most people learn the hard way.

Here's what Michael covers:

• Relationships before you need them. Why building genuine, non-transactional ties with your building and health inspectors matters, and how those ties let him reopen the morning after disaster.
• Surviving disaster. The Thanksgiving a car crashed through his building, and what it takes to manage contractors, insurers and inspectors when everything falls apart.
• The brutal math of slow days. A Tuesday in February with $75 in total sales, and how to hold your nerve on labor, utilities and staff morale when the register goes quiet.
• Outsource the numbers. Why accounting and payroll should go to professionals, because you can't afford to get tax codes wrong on zero sleep.
• Learning to let go. How over-managing slows your team and hurts your labor metrics, and why delegation is the hardest skill for a perfectionist owner.
• Consistency and creativity. Following recipes to a T for customers who expect the same pizza every time, while giving staff room to build fun weekly slice specials.
• Lease and loan landmines. The commercial lease clauses and loan terms that carry personal liability, and how to tell good money from bad.
• The emotional cost. Seven days a week for two straight years, and the private toll of ownership no one warns you about.

Michael brings this same candor to his workshop at Pizza Expo Columbus: W01, You Want to Open a Pizza Restaurant? on Sunday, October 11, from 8 a.m. to noon ($250). 

Workshop Description: Dreaming of opening your own pizzeria from scratch? Michael Androw has been there, done that, and lived to tell the tale. This workshop is your crash course in everything from site selection and lease negotiations to zoning laws and start-up marketing. But it’s not just about the nuts and bolts — it’s about the blood, sweat, and tears (and maybe a few sleepless nights) that come with building your dream. Michael’s insights could be the difference between success and heartbreak. If you’re ready to take the plunge, this session is a must. 

Register now for Pizza Expo Columbus .

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Twelve years ago, two guys in a baby blue 1967 Chevy truck were blasting 90s hip-hop at a D.C. farmers market and slinging wood-fired pizza to anyone who'd listen. Today, that operation is closing in on 10 locations and building a national franchise.

In this episode, we sit down with Chris Brady, co-founder and president of Timber Pizza Co. Chris and his partner Andrew Dana traded tech sales careers for a pizza oven in 2014, opened their first brick-and-mortar in D.C.'s Petworth neighborhood in 2016 and have since expanded across the Mid-Atlantic and Southeast. Now he's focused on franchising the right way: slow, intentional and rooted in the same community-first values that started it all.

Here's what Chris gets into:

·         The origin story: Why he and Andrew walked away from tech sales, and how a Charlottesville pizza truck sparked the whole thing

·         Timber's pizza style: Marrying New York-style crunch and hold with Neapolitan wood-fired chew, plus why provolone earns a spot in the cheese blend

·         The 85/15 model: Keeping 85% of every Timber consistent while leaving 15% for local flair like regional craft beer and neighborhood decor

·         The dough non-negotiable: Scratch-made recipe with a strict 48-hour proof at every single location, no exceptions

·         Vetting franchise partners: Why integrity, a real operational plan and the right market matter more than the check that clears

·         Building employee culture: Tip pooling across the house, wages above the tipped minimum and a "we've got your back" approach that's driven five to six year average tenure

·         Advice for growing operators: Pay the pros, delegate your weaknesses early and be honest about where you're not the A player

·         The road ahead: Staying committed to the Mid-Atlantic and Southeast, with a goal of five to six new stores in 2026 to reach the 15 to 16 unit range

Show Notes:

Timber Pizza Co.

Pizza Expo Columbus 

July 2026 issue of Pizza Today magazine 

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Like many family-owned businesses, Jasons NY Pizza had a moment of reflection during the COVID pandemic. If they wanted to continue to grow and expand, the leadership team would have to create more management positions and solidify a processes for employee pay structures and raises. 

Chief Experience Officer Zachary Black joins The Hot Slice podcast to share how these changes have allowed Jasons to double the number of stores it operates in Maine and permitted the owners time to work on the business – not just in the business. The pizzeria now adheres to a pay schedule, and workers know when they can expect raises – and how much. Such new systems have reduced turnover and freed up time to work on a new employee-training program.

SHOW NOTES

Jasons NY Pizza: jasonsnypizza.com

Employee Experience Edition of Pizza Today magazine

Pizza Expo Columbus

July 2026 issue of Pizza Today magazine

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What does it take to go from a 120-pound weight loss journey to landing on the 50 Top Pizza list in your very first year of business? In this episode of The Hot Slice, hosts Kate Lavin and Denise Greer sit down with Arpan Patel, the owner behind Lucky Dough Pizza in Pensacola, Florida, for a conversation packed with hard-won lessons every operator can use.

Arpan's story starts with a personal transformation. After losing 120 pounds, he discovered that clean eating wasn't about cutting out the food you love. It was about obsessing over ingredients. That obsession became the heartbeat of his pizzeria, where pizza and a health-conscious lifestyle live side by side!

Here's what we dig into:

• The origin story that took Arpan from home cook to award-winning pizzaiolo
• Sourdough and natural leavening mastery — why he ditched commercial yeast after spotting a synthetic emulsifier on the label, and how he never makes the same dough recipe twice
• Time and temperature as the make-or-break variables, especially when you're baking in Florida's humidity with no climate-controlled dough room
• Landing on the 50 Top Pizza list in year one (and why he first thought the email was a scam!)
• Surviving a demand surge after local press hit, including how he limited online orders, capped takeout, and made tough calls to protect the guest experience
• His alfresco, wood-fired setup — running two wood-fire ovens and learning to love the craft over convenience
• A relentless focus on premium ingredients: grass-fed buffalo mozzarella with A2 protein, organic olive oil shipped straight from Puglia, and Mountain Valley spring water in every batch of dough
• Pricing for quality — from a $15 marinara to a $32 prosciutto di Parma, and why his customers say it's worth the price and worth the wait
• What's next as he works toward an indoor location and keeps perfecting his wood-fired craft

Dough management, clean sourcing, and building a pizzeria that stands out in your market — Arpan's small-steps approach is a masterclass in patience, experimentation and staying true to your product.

Tune in now and get inspired! 🍕

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How do you win a world pizza championship with a pie you'd never fully made before? On this episode of The Hot Slice, presented by Pizza Today, we sit down with Carmela Williams of Antonio's Italian Ristorante in Elkhart, Indiana, fresh off her world champion title in the Americana division at the Caputo Cup in Naples, Italy.

It was Carmela's first time competing internationally, and almost nothing went according to plan. Airport officials confiscated her ingredients. Her hotel had no prep space or refrigeration. The competition ovens swung wildly from 320 to nearly 600 degrees. So, she improvised, blending mozzarella with scamorza she'd never worked with and leaning on instincts sharpened by her restaurant's 70-year-old Blodgett ovens.

Here's what you'll take away:

• How she built a winning pizza on the fly under real pressure
• Dough and cheese decisions that held up when conditions didn't
• Why her family legacy (father Paul and sister Gemma are also world champions) shaped her competitive mindset

With 14 years in the industry, Carmela also breaks down the operational philosophy behind Antonio's: open four days a week, no reservations, first-come, first-served. It's a candid look at craft, grit, and running a pizzeria your way.

Show Notes:

Check out a fun look at her competition attempt: https://www.instagram.com/p/DZx3TUiJQ4J/

Follow Antonio’s Italian Ristorante at  https://www.antoniositalian.com/ and on Instagram at https://www.instagram.com/antoniositalianelkhart/  

Register for Pizza Expo Columbus, bringing every element of the pizza industry together under one roof in the Midwest at the Greater Columbus Convention Center on October 11-12, 2026. Learn. Network. Shop. Eat. And compete. Register now!

Join Pizza Today for a “Future of Pizza Dough” panel discussion July 23rd, 2026 @ 2 PM ET. The webinar features hand-selected, award-winning pizzeria industry leaders, including Tony Gemignani, Laura Meyer and Will Grant. These experts are sitting down to share decades of hard-earned knowledge about the science behind the perfect crust. Register now.

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In this episode of The Hot Slice, we sit down with Mike Dew, the man behind one of the most intriguing pizza concepts in Northern Kentucky. Dew walks us through the realities of a longer-than-expected build-out, the quirks of a historic building and the creative ways he repurposed original wood flooring at Wayfarer Tavern in Dayton, Kentucky.

Beyond a pizzeria menu he likens to a steakhouse, Dew shares how a thoughtfully curated, value-driven wine list turned his spot into an unexpected wine destination. He also partners with neighbor New Riff Distilling to create a single-barrel bourbon program. 

For the pizza itself: Dew fuses three regional styles: Midwestern tavern square cuts, East Coast thin crust and the irresistible Detroit-style frico. You'll learn why he skips the curing step and how crowd-favorite pies like the Korean Corn Cheese and the legendary Pickle Power made it onto the menu.

EPISODE NOTES

Wayfarer Tavern: wayfarertavern.com

Pizza Expo Columbus: pizzaexpocolumbus.com

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What happens when a 19-year-old tastes life-changing pizza at a Buffalo Bills game? For Joe Powers, it sparks an obsession that transforms a college freshman into the owner of Jay’s Artisan Pizza by age 22. In this episode of The Hot Slice podcast, Powers shares his remarkable journey into the world of award-winning Neapolitan and Detroit-style pizza. 

Powers currently operates one of the most celebrated pizzerias in the country: 50 Top Pizza recently named Jay’s the No. 7 pizzeria in the United States! Listeners will discover how Powers’ thirst for knowledge led to innovative pizzas such as a French Onion soup pie topped with torched gruyere and served with a side of broth – or an Italian melon puree paired with radicchio and fresh mint.  

From learning the ropes under the original owner’s guidance to booking a spontaneous two-week trip to a pizza school in Naples, Italy, Powers details the transition from employee to Gen-Z business owner, discussing the realities of managing a staff that is mostly older than him. He emphasizes the importance of leading by example, trusting his instincts and leaning on experienced mentors. 

SHOW NOTES:  

Jay’s Artisan Pizza: https://www.jaysbuffalo.com/ 

50 Top Pizza Ranking: https://www.50toppizza.it/referenza/jays-2026/ 

Pizza Expo Columbus: https://pizzaexpocolumbus.pizzatoday.com/

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On the latest episode of The Hot Slice podcast, we chat with Armando DiMeo, owner of Houston-based Coastline Pizzeria. In addition to 12-inch Neapolitan pies, Coastline specializes in grilled pizza. DiMeo explains that he “wanted to create another style of pizza that would … be the opposite of a Neapolitan pizza.” 

He threw some dough on the grill, and the rest is history … almost. DiMeo tells The Hot Slice that it took him five years to perfect the pizza style, which uses high-gluten flour and a 24-hour ferment in oiled and seasoned sheet trays.

Coastline also is innovating when it comes to its rotating seasonal menu. DiMeo shares that anyone at the pizzeria is encouraged to suggest new additions to the craft cocktail, pizza or small plate menu. Not only do staff members get credit on the menu for dreaming up the seasonal dishes, they also earn $1 for each time their item is sold.

“It’s just about making the team happy – and the customers really see that,” DiMeo tells The Hot Slice, adding that a Cacio e Pepe-inspired Neapolitan pizza was one of the staff suggestions that proved popular with guests. The profit-sharing program has another incentive: building friendly competition among employees.

Listen in to this episode to learn more about grilled pizzas, employee-sourced seasonal menu items and more!

Podcast Notes

Coastline Pizzeria: https://www.coastlinepizzeriahtx.com/

Sign up to be notified when registration opens for Pizza Expo Columbus! 

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Recorded live at the National Restaurant Show in Chicago, this episode of Pizza Today puts Editor in Chief Denise Greer in conversation with two pizzeria pros shaping how modern pizza operations run.

Juan Robles, corporate chef for Triple Beam Pizza in Los Angeles, California, breaks down the commissary model powering their five-location Roman-style pizza program — covering conveyor oven customization, high-hydration dough at 96%, par-baking strategy, and why three locations is the sweet spot before launching a commissary.

Vitangelo Recchia of Bella Napoli Pizzeria and Restaurant in Port Charlotte, Florida, shares how one master dough drives every style on his menu — New York, Sicilian, Detroit, Grandma, and Roman — and why flour education, digestibility, and sourcing matter more than most operators realize.

Together, they explore pizza dough trends, the resurgence of Roman pizza in the U.S., fermented wheat germ, and where pizzeria innovation is headed next.

Essential listening for foodservice professionals, multi-unit operators, and serious pizza makers.

Follow and subscribe to stay current on the pizza industry conversations that matter.

 Show Notes:

Learn more about Triple Beam Pizza.

Follow on Instagram @ triplebeampizza

Learn more about Bella Napoli.

Follow on Instagram @ bellanapolipcfl

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Gabriel Baldinucci, along with Salvatore and Patricia are second-generation owners at Baldinucci Pizza Romana in Austin, Texas, Gabriel’s family has built one of the most talked-about fast premium dining concepts in the country, anchored by Roman-style pizza that Austin foodies and transplants can't stop eating. 

In this episode of The Hot Slice Podcast, Gabriel talks about what's driving the Roman-style pizza movement in the U.S., why he believes slices are having a long-overdue comeback, and how Baldinucci Pizza Romana is taking brand loyalty to a new level — literally — with a luxury culinary food tour to Italy. 

In this episode, you'll hear about: 

• Why Roman-style pizza is positioned as the next major pizza trend in America 
• How Baldinucci Pizza Romana carved out the "fast premium" space between gourmet and casual dining 
• The culinary tour to Emilia-Romagna and Piedmont — and why Gabriel's customers said yes immediately 
• How content, brand equity, and customer trust all connect to one bold marketing move 
• Lessons from launching a family-owned pizza brand in a high-growth market like Austin 

If you work in the pizza industry and want to think differently about brand building, customer loyalty, and what your concept could stand for beyond the four walls of your restaurant, this episode is for you. 

Subscribe to The Hot Slice Podcast and join the conversation on where pizza is headed next. 

Show Notes: 

Learn more about Baldinucci Pizza Romana. 

Read more on Baldinucci’s Cultural Food Tours in Italy.