PIE 2 PIE - A Pizza Maker’s Podcast

Capri Club w/ Auggie Russo of Tiny Pizza Kitchen

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Step into the world of artisan pizza making with Augie Russo, where dough isn't just ingredients - it's a spiritual experience. In this episode, we explore how a former film editor found his calling in pizza and created a uniquely creative pop-up pizza business in New York.
Key Ingredients:• How Augie's signature chili peppers landed in Stephen Colbert's cookbook• The sacred art of pizza making: why he plays music for his dough• His unique pizza recipes and pop-up business approach• Secret tips for perfect pizza dough fermentation• The journey from editing political ads to crafting artisan pizzas• Why he's moving his pizza kitchen to a houseboat
Pizza makers and food lovers alike will appreciate Augie's deep dive into dough development, creative toppings, and the philosophy that every pizza tells a story. From his 72-hour cold fermentation process to his thoughts on flour selection, this episode is packed with practical pizza-making wisdom and inspirational insights.
Whether you're an aspiring pizza maker, running your own pizza pop-up, or simply love great food, Augie's journey shows how putting love into your craft yields something truly special.
Chapters:0:00 - Introduction: Meeting Augie at Stanislaus4:04 - The Colbert Connection: How Chilies Made It to the Cookbook10:17 - The Philosophy of Pizza Making: Music, Energy & Dough24:20 - Building a Pizza Business: From Pop-ups to Private Events32:14 - The Technical Side: Flour Choice, Fermentation & Temperature43:08 - Career Evolution: From Film Industry to Pizza Life52:52 - Future Plans: Moving the Kitchen to a Houseboat57:28 - Wedding Cakes to Pizza: Why He Left Fine Dining1:06:15 - The Sacred Art of Breadmaking: God in the Dough1:21:12 - Community Building: Horizontal Networking in Pizza1:31:05 - Hot Takes: Thoughts on Industry Trends
#pizza #pizzamaking 

A Roman Empire w/ Rob Cervoni of Taglio Pizza

This Episode’s Sponsors→
🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza
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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
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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.What I love about Rob is his brutal honesty - he'll tell you straight up that being #3 in the world is both a blessing and a curse. He's got this incredible ability to market himself while staying authentic, whether it's his viral spatula interviews or his strategic approach to Food Network appearances. But don't let the social media presence fool you - this is someone who deeply understands both the science and business of pizza making.
 
Key Ingredients:
Built a successful Roman-style pizzeria outside NYC against all odds
Supplements restaurant income through strategic house flipping
Plans to scale to seven locations before eventual exit
Innovating with 90% hydration dough and unique flour blends
Created viral social media presence without compromising authenticity
Testing cutting-edge tech like AI phone systems
Self-described "functionally lazy" - masters systems to work smarter
Maintains quality while scaling through strategic planning
 
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

All Roads Lead to Pizza w/ Scott Wiener

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

Protected Designation of Origin w/ Tommy Ardito of Brooklyn D.O.P.

This Episode’s Sponsors→
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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:
The truth about artisanal pizza in Brooklyn
why it's both overrated and evolving
How a former mafia social club (complete with resident ghost Carmine) became a neighborhood pizzeria
Biga vs. Poolish: Breaking down the science of dough fermentation and why fresh local flour beats imported Italian brands
Why Top Gun might be the most misunderstood film of the 1980s
The importance of taking care of delivery drivers and maintaining neighborhood connections
 
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

King & Queen of Pies w/ Nino + Shealyn Coniglio of Coniglio’s Old-Fashioned

This Episode’s Sponsors→
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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
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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
 

Family Link w/ Dom, Vito, + Nick Pontrelli of Maestro Sausage

This Episode’s Sponsors→
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🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
 
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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

Crafted with Confidence w/ Peyton Smith of Mission Pizza Napoletana

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🍕 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

Beyond Brick-And-Mortar w/ Brennan Villarreal of Got Your Back LB

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

Hot & Ready w/ David Turkell of LOL Caesars

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.Exploring the dark side of influencer culture, the power of authentic community building, and the unexpected journey from trolling corporate ads to becoming a trusted voice in the pizza industry. Don’t miss this one!Chapters:
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”

The Goal is The Journey w/ Brandon Stanciell of Pizza Ananda

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