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Bill and Cheryl Crawford co-own Righteous Slice in Rexburg, Idaho. They’ve pooled their talents together to bring their small city Neapolitan pizza and Rexburg loves it. But they’re not stopping there with the upcoming launch of a New York-style pizza.

Read more about Righteous Slice at https://pizzatoday.com/departments/features/destinations-righteous-slice-rexburg-id-u-street-pasadena-ca-local-pizza-osprey-fl/

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Pizza Champion Derek Sanchez brings a contagious positive energy to the pizza industry. He is also fascinated by the science of pizza dough. Sit back, listen and you’ll learn all about bacteria’s impact on pizza and how that helps him win pizza competitions. You’ll also get the scoop on his upcoming restaurant opening in San Antonio, TX.

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Rachel Cope started with one small pizza shop in Oklahoma City less than 10 years ago. Once Empire got rolling, the pizzeria crushed annual sales of $3 million and climbed from there. Today, she owns 84 Hospitality with seven different concepts. Listen to her story of fortitude, growth and business instincts. Empire Slice House was Pizza Today’s 2018 Independent Pizzeria of the Year.

Read the Indie of the Year Feature at https://pizzatoday.com/departments/features/oklahoma-city-based-empire-slice-house-named-independent-pizzeria-of-the-year/

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It’s National Pizza Month so we have brought back our resident Pizza Master John Gutekanst to talk pizza toppings, latest pizza trends from the International Pizza Challenge and an update on what’s happening at Avalanche Pizza in Athens, Ohio.

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Carrie and Anthony Lepoma opened Lepoma’s Pizza in Georgia in 2015. Passionate about pizza, growing the business was the couple’s unflinching mission. While the COVID-19 pandemic left many restaurants in trouble, it hit the Lepomas especially hard on a personal level in August of 2021. Carrie shares her touching story of loss as well as her uplifting drive to continue growing the business in Anthony’s honor.

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We continue our interview from Pizza Expo with two pizza operations that opened during the COVID-19 pandemic. Janet Duran from 550 Pizzeria in Laredo, Texas, has found success and incredible community support since opening in 2020. Dani and Alex White brought their vision to a Las Vegas commercial kitchen to launch Yukon Pizza. Listen to these inspiring pizza business startups stories.

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This week we continue sharing our mini session interviews from the exhibit hall at this year’s International Pizza Expo in Las Vegas. Guests are Que Wimberly of The Missing Brick in Indianapolis, Indiana and Neil and Richie Syal of RockFire Grill in Goleta, California. Both operations have created unique products that sell well in their markets.

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Marc Schechter and Danny Stollers of Square Pie Guys in the San Francisco, California, rallied 15 West Coast pizzerias to celebrate National Pepperoni Pizza Day (September 20) by donating proceeds to a charity. On the chat is also Dennis Lee of Sunset Squares, Leah Scurto or PizzaLeah and Matt Lucas of Evolution Bake. We talk Bay Area pizza scene, collaboration, pepperoni pizza and advice on how to build a pizza community culture in your area.

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This week, we pulled two pizza professionals from the International Pizza Challenge competition area to talk shop. First up, Andy Brown, who owns Andy’s Pizza with three Washington, D.C. locations. He was still abuzz from winning the non-traditional pizza category when we brought him up to the studio to learn more about his business and his winning pizza. Next, we chat with Hassi Sadri, who has been a key organizer with the challenge for many years. Hassi is the founder of Napoli Culinary Academy in Sacramento, California. He shares his expertise on employee management.

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As we continue our coverage from Pizza Expo, we are talking to pizzeria professionals in person from the expo hall. This week, we chat with Sammy and Molly Mandell and Phil Bossart at Dallas, Texas-based Greenville Avenue Pizza Co and Ali Haider, owner of 786 Degree Wood Fired Pizza in Sun Valley, California. These pizzeria leaders bring a lot of energy to the pizza industry and have infused creativity and ingenuity into their operations. Get an update on GAPCo and 786.