PIE 2 PIE - A Pizza Maker’s Podcast
Pie 2 Pie is a podcast serving up candid conversations with pizza shop owners giving listeners an insider perspective on the real-life highs & lows of entrepreneurship and running a pizzeria.
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Episodes
2 hours ago
2 hours ago
This Episode’s Sponsors→
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🎶 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, we talk to Josh Pritchett of Fat Nattys Sourdough Pizza
Chapters:
02:00 What is a Fat Natty?
04:00 Los Angeles Pizza Brand Marketing: Building the Fat Natty Identity
06:00 Dave Matthews Band Concert Stories and Chicago Pizza Background
08:00 Pizza Business Operations: From Corporate Career to Pizza Making
11:42 Corporate Layoff to Pizza Success Story: The Pivotal Santa Monica Pier Event
16:00 Music Career and Marketing Degree: Journey Before Pizza 19:00 Sales Career Challenges and Corporate Burnout
23:00 Career Transition: Finding Happiness in Pizza Making
28:00 Pizza Catering Business Model: Events, Pricing, and Growth Strategy
35:00 Natural Pizza Making Process and Quality Control
39:00 Pizza Business Marketing: Instagram Strategy and Word of Mouth Growth
44:00 Pizza Pricing Strategy for Events and Catering
49:00 Family Support in Pizza Business: Work-Life Balance
54:00 Pizza Making Philosophy: Confidence vs Arrogance
59:00 Future of Fat Natty: Business Growth and Vision
01:04:00 Pizza Quality Discussion: Natural Ingredients and Process
01:10:00 Over/Under Pizza Industry Trends and Final Thoughts
Friday Jan 24, 2025
Friday Jan 24, 2025
This Episode’s Sponsors→
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🗳️ Better 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 we talk to Justin De Leon of Apollonia’s Pizzeria in Los Angeles.
Chapters
00:00:00 - LA Pizza Evolution: From Underdog to Excellence
00:05:02 - The Early Years: 80-Hour Weeks and Learning Curves
00:08:44 - Photography and Pizza: A Visual Approach to Quality
00:11:24 - The Square Pizza Revolution
00:24:43 - Quality Over Expansion: The Small Shop Philosophy
00:30:36 - Cash, Credit, and Customer Service Innovation
00:44:14 - Learning the Craft: Classes, Community, and Growth
00:52:32 - Surviving and Thriving in Modern LA
00:58:06 - Over/Under: Industry Insights and Opinions
Friday Jan 17, 2025
Friday Jan 17, 2025
This Episode’s Sponsors→
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🎶 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 of PIE 2 PIE we are joined by Alan Rudoy and Travis Matoesian of El Gato Nego Pizza and Bahr Cafe in DTLA.
Chapters:
00:00:00 Origins & Meeting00:02:22 Early Experiences & Travel00:04:02 El Gato Negro Pizza Journey00:05:31 Bahr Cafe Plans00:08:55 Kitchen & Operations Setup00:27:49 Menu Deep Dive00:43:32 Business Strategy00:54:02 Partnership Dynamic00:55:36 Rapid Fire Over/Under Segment
Friday Jan 10, 2025
Friday Jan 10, 2025
This Episode’s Sponsors→
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🗳️ Better 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 Anthony Falco, the international pizza consultant joins us.
Key Ingredients
The rise and influence of Roberta's in Brooklyn
History and Evolution of pizza styles globally
What it means to be an international pizza consultant
The importance of good ingredients and proper technique
Family life and work balance
Real talk about Pizza Expo and the business side of the pizza industry
Chapters:
00:00:00 - Pop-up Memories and Book Release
00:03:06 - The Roberta's Legacy
00:05:31 - Why Roberta's Changed Pizza Culture
00:08:18 - Why No Personal Pizzeria Yet?
00:15:17 - Pizza Styles and History Discussion
00:23:23 - Electric vs. Wood-Fired Ovens Debate
00:30:41 - The Art of Consistency
00:35:44 - Path to International Consulting
00:41:42 - Perfect Pizza Proportions
00:56:19 - Becoming a Pizza Consultant
01:01:07 - Family Life and Travel Balance
01:11:57 - Pizza Expo Stories
01:17:46 - Writing the Pizza Book
01:24:44 - The Restaurant Industry Reality
01:34:06 - Rapid Fire: Overrated/Underrated
Friday Jan 03, 2025
Friday Jan 03, 2025
This Episode’s Sponsors→
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🗳️ Better 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
Frank Pinello is the ultimate archetype of a badass pizza guy. He’s got the accent, the heritage, the skills, and a natural coolness that only a few people are born with. I remember watching The Pizza Show religiously when it first aired. Frank’s authentic curiosity—despite being a CIA graduate and a successful pizzeria owner—made him stand out. Exploring different styles, and connecting with pizza shop owners because his genuine interest always came through. On this trip, his pie was one of my favorite slices, and sitting outside Best Pizza on those lawn chairs felt almost spiritual. But it’s not just about Frank. He’s helped me become a fan of everyone in the pizza world. Big or small, every one of us has a story worth sharing, and that’s what excites me most about doing these pods. I hope you enjoy spending a little time with Frank and I in the back of the best pizza shop in America: Best Pizza.Chapters:
0:00 - Introduction
13:18 - Keep It Simple: The Menu Philosophy
22:56 - Going Solo: Partnerships & Growth
34:15 - Making Perfect Pizza: Craft & Technique
43:29 - NYC Pizza Evolution: Past to Present
54:30 - Better Kitchen Culture: Breaking Traditions
58:28 - The Pizza Show: VICE Legacy
1:07:22 - Time Management: Running Multiple Shops
1:12:51 - Over/Under: Industry Hot Takes
1:15:40 - What's Next: New Shows & Projects
Friday Dec 27, 2024
Friday Dec 27, 2024
This Episode’s Sponsors→
🎶 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
Join your host of PIE 2 PIE, Alex Koons as he slices through the biggest moments of 2024. In this year-end special, we're wrapping up 89 episodes of unfiltered pizza talk, candid conversations, industry insights, and unforgettable moments from badass pizza makers across the globe.
Chapters:
00:00:03 - Introduction & Studio Update
00:01:15 - Best Sausage in The World: Maestro Sausage
00:01:52 - 2024 Overview & Global Reach
00:03:00 - Hidden Gems
00:09:01 - Memorable Moments
00:23:56 - Inspiring Stories
00:27:46 - Hottest Takes
00:35:21 - Best Non-Pizza Episodes
00:36:41 - Crossover Episodes Highlight
00:38:49 - Top Episodes Countdown
00:43:27 - Year-End Thank You & Future Plans
Friday Dec 20, 2024
Friday Dec 20, 2024
This Episode’s Sponsors→
🎶 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
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
Friday Dec 13, 2024
Friday Dec 13, 2024
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, 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
Friday Dec 06, 2024
Friday Dec 06, 2024
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
Friday Nov 29, 2024
Friday Nov 29, 2024
This Episode’s Sponsors→
🎶 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
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