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Muhammad Abdul-Hadi just finished a national book tour for his first release, We the Pizza. Since opening Down North Pizza in North Philadelphia in 2021, he has been on a whirlwind of success, from creating Down North Foundation, winning a James Beard Leadership Award and publishing his book.
We chat with Muhammad about the book and how its stories and recipes that work to reduce recidivism rates. Down North Pizza was founded to offer killer pizza and employ formerly incarcerated individuals. Muhammad shares how Down North was built to foster opportunities and resources. 
Down North serves up a Philly version of Detroit style pizza. Muhammad details how he got his start in pizza. We also learn what’s next for Muhammad and the Down North Pizza brand.
Learn more about Down North Pizza at https://www.downnorthpizza.com/ and on Instagram at https://www.instagram.com/downnorth_pizza/.

Show Notes:
Registration is now open for Pizza Expo Columbus in October. Competitors: Be sure to register early to reserve your spot in the Great American Pizza Challenge. More details at: https://pizzatoday.com/topics/industry-news/pizza-expo-columbus-registration-is-now-open/

If you have an interest in being a judge at the Great American Pizza Challenge, complete a Great American Pizza Challenge (GAPC) Volunteer Judging Application 2025 at

 https://docs.google.com/forms/d/e/1FAIpQLSfbvLPlkTjLGwZdbaheeyrOQrfv6GWFZLF658OXIXhKUONU8A/viewform .

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Jason Cipriani always dreamed of opening a pizzeria. Years into his career as a tech journalist, the rise of portable pizza ovens got him thinking more seriously about making the leap. After months of research, trials in the kitchen and purchasing equipment and supplies, Cipriani sold his first pizza this April. As he details in his new, weekly column at PizzaToday.com, Cipriani had to make dozens of decisions on the path from plan to pizzeria.

Find out why he decided to pursue a mobile pizza business rather than brick and mortar or pop-up tent. Learn which established pizza makers guided him in the journey and, now that Sips & Pies is fully operational, how the whole family is getting involved. 

Learn more about Sips & Pies at sipsandpies.com.

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Charles Canaankamp spent 34 working at a local pizzeria in Ohio. Two years ago, he decided it was time to open his own pizzeria with his children. Pronto Pizza & Coffee in Manfield, Ohio, was born of Charles’ love and passion for pizza.

He shares what he has learned in the industry over the years that has been integral to his pizza startup.

Charles’ goal was to build a business with his 3 daughters and one son. Learn more about how the family has divvyed the roles and responsibilities of the business. 

Over the past year, the location has experienced reoccurring costly electrical issues that have fried thousands of dollars’ worth of equipment. Even with the those growing pains, the business has been able to grow 8% month-over-month. Find out how Charles handled the situation and continued to grow. 

Explore how adding a breakfast and coffee program has added to the business. 

Learn more about Pronto Pizza & Coffee at https://getprontos.com/ and on Facebook at https://www.facebook.com/prontopizzacafepronto

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George Peyton and Casey Conner never could have imagined their first year of business at Good Pizza Company in Swannanoa, North Carolina would unfold as it did. The pizzeria opened on August 15 and a mere six weeks later, the town of Swannanoa would become one of the hardest hit natural disaster areas in the aftermath of the devastating Hurricane Helene. The former pizzeria that the two spend months remodeling took on 10 inches of water forcing the team to pull out floors, walls and equipment that was damaged in the flood. 

George and Casey didn’t flinch and quickly started to rebuild their business so they could serve their community that still struggles to recover, while also helping their neighbors. When they were able to reopen, there was a huge outpouring of the community. Hear more of the heroin story.

Good Pizza Company hit another high when George took second place in the Southeast of the World’s Best Cheese Slice Division at the International Pizza Challenge during Pizza Expo in Las Vegas in March. The brothers took that win back to their community to celebrate. We talk more about what has happened after the win.

Read local news coverage: PAZXh0bgNhZW0CMTEAAaeB68ZKL7pHVv4fuMuDYJjoVNf2NAmNXiojexznSWRDshQiTv3EPT5uPC9cNQ_aem_zAt46BmdQGI_hV_cmsXZbA

Learn more about Good Pizza Company on Instagram: https://www.instagram.com/good.company.pizza/ 

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Isaiah Ruffin and Colleen Constant began their pizza business journey in a renovated school bus in Colorado, always envisioning a brick-and-mortar restaurant. After evaluating that Fort Collins, Colorado, wasn’t where they would open a brick and mortar, the couple began traveling to cities, researching areas in Chicago, Washington, D.C., Austin and others. Seattle stood out and after several visits, they took the leap. Within six months of moving to Seattle and doing popups, they found their first brick-and-mortar spot, Pizza by Ruffin “Savor the Authentic Taste of the Black Diaspora via Pizza al Taglio.” They pride themselves on being black-owned, women-owned and veteran-owned. Pizza by Ruffin opened in the Fairview Market Hall within South Lake Union. The two established the restaurant by identifying the work/life balance they wanted and built the business around their vision. Isaiah shares what they created with their pizzeria. 

We also talk:

·         Foot traffic

·         The current business environment

·         Going with Roman style

·         Sourcing ingredients locally

·         Culinary focused on exploration

·         The skill, art and science of dough making

·         Transition from hand mixing dough to using a mixer

·         Summer menu additions like sandwiches 

Learn more about Pizza by Isaiah at https://www.pizzabyruffin.com/ and on Instagram https://www.instagram.com/pizzabyruffin/ 

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This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. In this special edition of The Hot Slice Podcast, we talk to passionate franchisees and a dedicated pizza enthusiast. They are:

Tyrell Reid and JR Lambert partners at Westshore Pizza in Brandon, Florida started out as employees of Westshore before becoming franchise owners. We talk Tampa’s competitive market, hurricane prep and response, and an eye towards tech solutions.

Shean Taylor with 31DaysofPizza.com wanted to stop by and chat on how National Pizza Month inspired his pizza quest. He has been eating as slice a day and interviewing pizza pros since 2002. He even does an awards program called “The Slicies”.

We’ll continue our regular interviewing format next week. If we missed you at Pizza Expo and you want to chat on The Hot Slice, reach out to me at [email protected].

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

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This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. This special edition of The Hot Slice Podcast with operators who bring excitement and passion to the pizza business with their pizza ownership journeys. They are: 

Jimmy Casapizzaiolo from Casa Pizza in Western Massachusetts shares his passion for tinkering with pizza dough and making multiple pizza styles. We also talk about his fascination for a Montanara pizza. 

Brian Nittayo, owner of Rose City Pizza in Covina, California, road tripped to Pizza Expo with his mom Carol, the behind-the-scenes master at the pizzeria. They share all the new developments with their tech-savvy business.   

Stay tuned as we continue our interviews from Pizza Expo 2025. 

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub. 

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This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. This special edition of The Hot Slice Podcast with two operators who’s passion for the culinary experience surrounding a pizza business has catapulted their businesses to a well-defined dining experience. They are:

Julia Duncan-Roitman owns Joy Hill Pizza Club in Denver, Colorado. We talk vision, revitalizing the space and creating the right vibe. Joy Hill serves sourdough Neapolitan-style pizza with an emphasis on supporting local purveyors. We chat about incorporating local grains into the pizza dough. 

Chef/Partner John Rae and Baker Sadie Paulsen of Via Farina in Omaha, Nebraska, talk leveling up the culinary scene. With the restaurant’s new location, the team looked to introduce an innovative new menu. We dive deep into sourdough pasta. John even gives us the skinny on the charcuterie island. 

Stay tuned as we continue our interviews from Pizza Expo 2025.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

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This week, we start our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. We kick off this special edition of The Hot Slice Podcast with two operators who were inspiring speakers at this year’s show. They are: 

Eric Redfield, co-owner of Camporosso in Fort Mitchell, Kentucky. We caught up with Eric a day before he gave a powerful keynote address on his Purpose-driven business that had the room in tears. Watch his entire keynote address. Camporosso was Pizza Today’s 2024 Pizzeria of the Year.  

Jonathan Fell and Zachary Black, along with Jonathan’s father Marty who founded Jason’s New York Style Pizza in Bangor, Maine, 1997. Jonathan and Zachary brought fresh energy as new speakers this year with a session called “Innovate to Elevate”. We talk business, longevity and continuing the legacy.  

Stay tuned as we continue our interviews from Pizza Expo 2025. 

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub. 

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Alaska native Beau Schooler has been on the James Beard Foundation’s radar for years. This spring, Schooler is nominated for Best Chef in the Northwest and Pacific region, and he’s cooking at the James Beard Award after party on June 16 in Chicago.

When he’s not rubbing elbows with a who’s who of the restaurant industry, Schooler is executive chef at Juneau, Alaska-based In Bocca Al Lupo, which serves Alaskan cuisine “through the lens of an Italian restaurant.” The dinner menu at In Bocca Al Lupo includes nine or 10 wood-fired pizzas at any given time, though Schooler says getting kiln-dried wood to run the oven can be a challenge since the restaurant is in a coastal rainforest. Other challenges include receiving fresh produce by barge and balancing local expectations with dreams of global cuisine. 

You won’t want to miss Schooler discussing how he blends the cuisines of Alaska, Calabria and the Philippines to create a one-of-a-kind menu that draws diners from across the globe and across the street.

Learn more about In Bocca Al Lupo at https://www.inboccaallupoak.com/ and on Instagram at https://www.instagram.com/juneaulupo.