The Hot Slice

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We had a blast at Pizza Expo Columbus connecting with listeners and bringing them on the podcast. The Pizza Today crew hosted The Hot Slice Podcast from the Pizza Today booth at Pizza Expo Columbus in October with in-person conversations with pizzeria operators. For the next several episodes of the podcast, you’ll hear riveting stories of entrepreneurship, growth, competition, struggles and ever a lesser-known pizza style. 

Let’s kick off the sessions with pizza pros who jumped into the competition arena at the Great American Pizza Challenge to put up their pizzas against America’s best. The share their first-hand account of competing on a national stage.  

Kelly Potter, Prohibition Pizza, High Springs, Florida 

Hear her misadventures of traveling with competition dough and supplies. Find out what she did to still compete.  

Sean Dempsey, Dempsey’s Brewery & Pub, Watertown, South Dakota 

Sean competed in multiple categories in the Great American Pizza Challenge. Listen as he shares his competition submissions, including s wild dessert pizza. 

Lillian and Sarah Covert, Viola’s Pizza Company, Viola, Tennessee 

Lillian competed in the Young Pizza Maker of the Year Competition. The mother/daughter team shares the experience and what’s happening at their small-town pizzeria.  

Stay tuned for upcoming episodes as we return to the show floor at Pizza Expo Columbus. 

Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.  

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Join hosts Denise Greer and Kate Lavin as they sit down with Jen Strickland and Jeff Mettler from Home Slice Pizza to celebrate an incredible milestone—20 years of serving authentic New York-style pizza in Austin, Texas.

In this episode, Jen shares the origin story of Home Slice, born from her love of New York pizza and frustration with Austin's lack of quality slices. She takes us back to November 2005, when she and her partners opened their doors on South Congress Avenue with recipes perfected in her home kitchen. Jeff discusses how the business has grown from those scrappy early days—when wait times stretched to 2.5 hours—to a beloved Austin institution with multiple locations.

Hear about the restaurant's legendary Carnival of Pizza event, which returns this November 15th after an eight-year hiatus, complete with dough-throwing competitions, the Great Calzoni fortune teller, and even a proclamation declaring it official Home Slice Pizza Day in Travis County.

Jen and Jeff also reflect on what makes Home Slice special: an unwavering commitment to hospitality, staff development, and authentic human connection. They share stories from the trenches, including how they adapted during COVID-19, why they take full-time employees on pizza pilgrimages to New York City, and their philosophy of organic, people-centered growth that led them to Houston in 2022.

Whether you're a pizza operator looking for inspiration or simply a fan of great food and community-focused business, this conversation offers valuable insights into building something that lasts—and tastes delicious.

Featured in this episode:

• The birth of Home Slice and Jen's journey from food editor to pizza entrepreneur
• How the team learned to make New York-style pizza at scale
• The evolution from a struggling single-oven shop to a multi-location operation
• Home Slice's approach to hospitality in both dine-in and takeout experiences
• Navigating the pandemic while keeping staff and community at the center
• The annual New York pizza trips that have become part of company culture
• What's next for Home Slice as they look beyond year 20

Tune in to hear how three friends with a passion for authentic pizza built an Austin landmark, one slice at a time.

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October isn’t just National Pizza Month, it’s also National Disability Employment Awareness Month. Brewability is a pizzeria founded by Tiffany Fixter, a former special education teacher. We speak with Fixter and pizzeria marketer and manager Jess Runge about how they are serving up pizza and opportunities in their community of Englewood, Colorado.

Brewability proudly employs 26 adults with intellectual and developmental disabilities, including individuals who are blind, deaf and have other impediments to finding employment. Fixter was motivated to start the business after seeing the shocking lack of job opportunities for adults with disabilities. Nine years later, they have a waitlist of over 900 people who want to work there.

They’ve built a supportive and empowering environment where employees and students can shine. They’ve also developed fantastic training programs with visual aids and clear procedures to ensure consistency and build skills. For example, they use color-coded scoops for portion control and have detailed visual guides for tasks like weighing dough. Brewability has a YouTube channel to share these resources with a wider audience.

Commitment to inclusivity doesn’t stop with their staff. The entire restaurant is designed to be as accessible as possible. They have Braille on the doors and soda machine, a sensory room for those who need a quiet space, a vibrating dance floor to feel the music and a full range of adaptive dining tools like weighted utensils and plate guards. 

As they celebrate their ninth anniversary, Fixter is exploring franchising to expand the impact and continuing to advocate for the disabled community.

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Before we jump into last-minute prep for Pizza Expo Columbus, happening this Sunday and Monday, we have HUGE news share!

Jeremy has been appointed as Brand Director of International Pizza Expo, while Denise steps up as the new Editor-in-Chief of Pizza Today magazine. We talk promotions and what they mean for Pizza Today and Pizza Expo.

Onto the show, we are days away from the inaugural Pizza Expo Columbus. Jeremy, Denise, Josh and Kate share all the excitement that you won’t want to miss. 

Learn more about Pizza Expo Columbus. 

Don’t forget to download the app.

See you in Ohio!

Can’t make it to the show? Follow us on our socials for live updates. 

Find out more details on Jeremy and Denise’s new roles.

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Tempe-based Spinato’s Pizzeria has embarked on an ownership structure that only 7,000 businesses around country and only one percent of Arizona companies offers, an Employee Ownership Stock Plan (ESOP).

Since opening 51 years ago, Spinato’s has grown to six Phoenix-area locations with more than 420 employees. The pizza company is the Official Pizza of the Phoenix Suns and Phoenix Mercury (NBA and WNBA basketball teams) and the Official Pizza of the Arizona Cardinals (NFL football team). With the ESOP announcement, 150 Spinato’s employees join the six family members as owners.

This week on The Hot Slice, we sit down with Anthony Spinato, President & CEO, to learn all about the new ESOP. We dive into what led the family to create the ESOP and the process to make it a reality. Listen to the goosebump moment when Anthony shared the news with longtime team members. 

Read Spinato’s ESOP Announcement.

Learn more about Spinato’s and on Instagram @ spinatospizza.

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When you are looking for an added revenue source, have you ever considered a state fair? This week’s guest, Nick Sanford went all in at the New York State Fair. Nick owns Toss & Fire with three locations and a fleet of food trucks around Syracuse, New York. 

This is the third year Toss & Fire has had a presence at the New York State Fair, but this year, Sanford took over a prime location. From fair-exclusive pizza specials, a pre-fair marketing blitz to the logistics of temporarily closing and store and adjusting staffing, you won’t believe how big it paid off. Stick around on the podcast to listen to how many pizzas Toss & Fire sold at the state fair.

Nick is no stranger to high traffic output. With food trucks running at concurrent events and high-volume stores, Nick shares how he and his team are able to execute at a high level. 

Toss & Fire was the 2024 Pizza Company of the Year Northeast Region in Pizza Today’s P.IE. Awards. This year, the pizzeria celebrates its 10th anniversary.

Learn more about Toss & Fire at https://www.tossnfirepizza.com/ and on Instagram https://www.instagram.com/tossnfirepizza/.

Show Notes: 

Nominations are open for the 3rd annual Pizza Industry Excellence (PIE Awards). We are looking to give awards in seven categories, plus Pizza Company of the Year by Region. Apply today at:https://pizzatoday.com/pie-awards/ 

National Pizza Month in October is approaching fast. Go to the National Pizza Month Pizzeria Tool Kit: https://pizzatoday.com/nationalpizzamonth/  

There is no better way to celebrate National Pizza Month than by attending Pizza Expo Columbus! Register now! https://registration.pizzaexpocolumbus.com/event/2025  

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This week on The Hot Slice Podcast, we chat with a visionary young operator who bought her first Papa Murphy’s Take ‘N’ Bake Pizza franchise as while she was still in high school.

Lily worked at a local Papa Murphy’s before jumping at the opportunity to become a franchisee. Though savings and a loan from a family friend, Lily and her family made the purchase. Lily is the majority owner and runs the day-to-day operations.

During her first year, she has remodeled her store, embraced her leadership role with a fresh approach and integrated herself and the restaurant into the community. Her store has achieved double-digit year-over-year growth, including a February week where sales more than doubled compared to the year prior. The brand has recognized that they have a shining star in their ranks. Lily was recently named “Rookie of the Year” by the brand during its Minneapolis conference.

We chat all about how she was able to get into the business so young, as well as managing a team. Don’t miss how martial arts helped her take the lead at her shop in Sioux City. Find out what she’s focused on now and what comes next. 

Show Notes:

Nominations are open for the 3rd annual Pizza Industry Excellence (PIE Awards). We are looking to give awards in seven categories, plus Pizza Company of the Year by Region. Apply today at:https://pizzatoday.com/pie-awards/  

National Pizza Month in October is approaching fast. Go to the National Pizza Month Pizzeria Tool Kit: https://pizzatoday.com/nationalpizzamonth/ 

There is no better way to celebrate National Pizza Month than by attending Pizza Expo Columbus! Register now! https://registration.pizzaexpocolumbus.com/event/2025 

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Listen to Liane Varipapa Page, owner of Big Green Truck Pizza in Connecticut, on The Hot Slice Podcast with Pizza Today.

Big Green Truck Pizza made history this month by serving more than 4,500 people at the 10th annual Apizza Feast in New Haven. The company’s lead dough maker prepared 750 dough balls ahead of the event, which served 10,000 slices and was recognized by Guinness World Records for the largest pizza party. 

Achieving the feat required lots of planning. Big Green Pizza brought six of its trucks, two trailers and 30 staff members and friends to cook pies onsite. If anyone is up to such a challenge, it’s a mobile pizza operator that regularly staffs multiple events simultaneously, has contingency plans in case of a car trouble and rounds out its eye-catching fleet with International Harvesters from the 1940s.  

Find out how Liane Varipapa Page went from operations manager to owner of Big Green Pizza Truck and how she is adding to the fleet so she can “say yes” to booking requests for years to come.

Show Notes: 

Nominations are open for the 3rd annual Pizza Industry Excellence (PIE Awards). We are looking to give awards in seven categories, plus Pizza Company of the Year by Region. Apply today at: https://pizzatoday.com/pie-awards/ 

National Pizza Month in October is approaching fast. Go to the National Pizza Month Pizzeria Tool Kit: https://pizzatoday.com/nationalpizzamonth/

There is no better way to celebrate National Pizza Month than by attending Pizza Expo Columbus! Register now! https://registration.pizzaexpocolumbus.com/event/2025

Send us Fan Mail

This week on The Hot Slice Podcast, hosts Joelene and Joel Best shared an extraordinary discovery that has captivated their Hamburg, New York community and pizza lovers everywhere. What started as a routine renovation project at The Now Pizzeria transformed into an archaeological adventure when contractors uncovered a newspaper from 1881 hidden within the building's walls.

The discovery happened during exterior renovations at the historic pizzeria, located right on Main Street in the village of Hamburg. When contractors began removing three layers of siding to prepare for new exterior work, they reached the original vertical plank boards—and that's when history revealed itself.

"He found a newspaper article from 1881 behind the boards, and he showed it to me," Joelene Best explained during the podcast interview. "I was like, that's so cool, you need to get that out for me. And he's like, What are you going to do with that? I'm like, I don't know. I'm like, I want to frame it. I just want to see it."

The newspaper, identified as "Our Fair" with a New York address, was remarkably preserved despite being tucked away for nearly 150 years. According to Hamburg Town Historian Jim Baker, this type of discovery isn't uncommon—newspapers were often used as insulation in mid-1800s construction, helping keep weather out of buildings.

But for the Best family, this find represented something much more significant than just old insulation material. It connected them directly to their building's rich history and sparked an obsession with uncovering more details about the structure they've called home for decades.

Her research revealed fascinating details about the building's past. Before becoming The Now Pizzeria in 1969, the structure housed various businesses throughout its history, with records showing it served as women's clothing stores dating back to at least 1903. The building itself appears to have been constructed around 1881, based on the newspaper discovery.

The Now Pizzeria's story is deeply intertwined with the Best family legacy. Joel Best began working at the restaurant in 1973 while still in high school, eventually purchasing it in 1982 after nine years of dedication. For 41 years, he built the business into a community cornerstone, maintaining original recipes while expanding the menu from just pizza and subs to include wings, tacos, and various fried foods.

The transition to the next generation happened seamlessly when Joelene and her sister took over ownership in May 2023. Both had worked at the pizzeria for 30 years, with Joelene handling bookkeeping, payroll, and ordering long before officially becoming an owner. "It still doesn't feel real, to be honest," she admitted during the podcast.

The restaurant's iconic Orange Crush sign, installed in summer 1970, has become a beloved landmark. Grandfather-claused as the only pole sign on Main Street, it serves as a beacon for locals and a nostalgic touchstone for visitors. "A lot of times when people's kids go away to college, and then they come home, they always say that they don't feel like they're home until they see the Orange Crush sign," Joelene shared.

The recent renovations that led to the newspaper discovery represent more than just cosmetic improvements. The project included new siding, windows, and a permanent awning for their patio, plus energy efficiency upgrades that will help during Hamburg's notoriously harsh winters. The front room is receiving a complete facelift while maintaining the restaurant's vintage charm.

As football season approaches—with the Bills' stadium just five minutes away—The Now Pizzeria prepares for its busiest time of year. Sunday game days bring crowds of hungry fans, and the restaurant's strategic location makes it a natural gathering spot for the community.

The 1881 newspaper discovery has sparked renewed interest in the restaurant's history and Hamburg's heritage

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What does it take to transform a small pizzeria in Las Vegas' Chinatown into a nationally recognized restaurant? For Erica Bell, General Manager and Pizzaiola at ØØ Pie & Pub (Double Zero), the answer lies in obsessive attention to detail, authentic leadership, and an unwavering commitment to excellence. This week, we chat with Erica on the business.  

In just two years of operation, Double Zero has achieved what many restaurants spend decades pursuing: recognition as one of the top 50 pizzerias in the United States. But this success story goes far beyond awards—it's a masterclass in building a restaurant culture that prioritizes quality, creativity, and genuine hospitality. 

The pizzeria celebrated the 43rd place ranking on the 50 Top Pizza list by offering $4.30 pizzas—a community giveback that resulted in 400 pizzas sold in four hours. Erica breaks down how they made the promotional event work flawlessly.  

Bell's philosophy is deceptively simple: "You really have to have the right people in the right places because that's your foundation. My team is my foundation for the success of the business." 

This wasn't achieved overnight. Bell describes a crucial six-month period where significant shifts occurred, followed by three months of watching her team "rise up and feel the love and support from each other." The transformation required Bell to examine her own leadership approach and adapt her teaching methods to match how different team members learn. 

Listen to the full episode to learn more about Erica’s approach to leadership and what’s next for Double Zero. 

Learn more about Double Zero at https://www.doublezeropie.com/ and on Instagram at https://www.instagram.com/doublezeropiepub/.