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.
Listen on:
Episodes
7 days ago
7 days ago
This Episode’s Sponsors→
🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
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 go late night for a special episode: After Dark at Pizza Expo 2025 with an incredible lineup of pizza legends - Nick Camacho of Lucky Nick's, Marc Schecter from Square Pie Guys, Al The Pizza Buddha, Ryan Mondragon of Sanctuary Pizza, and Scott Sandler from Pizza Via - all crammed into a Vegas hotel room for a meeting of the minds. These guys opened up about everything from their biggest pain points, how they see automation changing restaurants, to Al getting emotional about his World Pizza Champion honor, plus we somehow ended up watching Tony G's legendary pizza acrobatics Matrix routine from 2006. This is pure gold, zero filter, and the kind of conversation that only happens when the cameras keep rolling and nobody wants to leave.
Chapters:
00:00 - Pizza Expo After Dark Beginnings
05:11 - Labor Crisis Forcing Pizza Automation
10:37 - $2.50 vs $20: The Minimum Wage Reality
15:14 - Conveyor Ovens vs Hand-Tossed Debate 20:10 - McDonald's Systems for Pizza Shops
25:32 - Wood-Fired Romance is Dead
30:15 - Competition vs Market Saturation
35:20 - Partnership Horror Stories
42:15 - Imposter Syndrome Confessions
44:27 - What's Really in Chain Pizza Cheese
50:30 - Time Slots: Future of Pizza Ordering
58:45 - Mobile vs Brick-and-Mortar Success
1:05:20 - Tony G Matrix Pizza Acrobatics
1:12:15 - The Dave Portnoy Effect on Pizza
1:18:30 - Instagram Changed Pizza Culture
1:25:45 - From Drug Dealer to Pizza Boss
1:32:10 - Success vs Debt: Hidden Struggles
1:38:15 - World Pizza Champion Gets Emotional
1:45:30 - Pizza Community Building at Expo
Friday May 23, 2025
Friday May 23, 2025
This Episode’s Sponsors→
🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
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, meet Salar, the visionary owner-operator behind MaiPai, Hamilton Ontario's most unique dining destination where authentic Detroit-style pizza meets immersive tiki bar culture. What started as a dream to combine two passions has become a fully-booked phenomenon that guests reserve weeks in advance, proving that when you build something people can't find anywhere else, they'll seek you out.
Chapters:
0:00 - Introduction: MaiPai's Tiki Pizza Paradise
2:05 - The Origin Story: How Tiki Bars & Detroit Pizza Merged
3:07 - Location Strategy: Opening in Hamilton's "Bad" Neighborhood
5:02 - Word-of-Mouth Marketing: Building Buzz Without Social Media
6:14 - Pizza vs Alcohol Sales: What Really Drives Revenue
7:11 - Tiki Bar Culture: Adult Disneyland for Rum Lovers
10:26 - Tiki Bar Design: Creating an Overwhelming Sensory Experience
13:06 - Red Dwarf Comparison: Detroit Pizza & Tiki Bar Concepts
15:00 - Space Buildout: Finding the Right Location & Layout
16:23 - Pandemic Pivot: How Pizza Saved the Day During Lockdown
24:16 - Tiki Cocktail Program: Hiring Expert Bartenders
26:12 - Detroit Style Pizza in Canada: Missing Market Opportunity
28:20 - Detroit Pizza Pilgrimage: Louis vs Spicy Pie
29:16 - Pan Size Debate: 8x10 vs 10x14 Detroit Style
31:24 - Detroit Style Pizza Company: Taking Shawn Randazzo's Class
34:18 - Pan Seasoning: Detroit Style Pizza Co vs Lloyd Pans
35:01 - Detroit Pizza Dough: 70% Hydration & Simplified Process
37:27 - Skipping Steps: Why Perfect Isn't Always Better
41:32 - Equipment Upgrade: From Bakers Pride to Pizza Master Ovens
48:23 - Round Pizza Experiments: Using New Oven Flexibility
50:18 - Training Staff: Is Detroit Style Easier Than Round Pizza?
53:47 - Restaurant Operations: Daily Routine & Responsibilities
54:59 - Building Infrastructure: Power, AC & Apartment Issues
56:22 - Future Plans: Hawaiian Restaurant Dreams
59:44 - Work-Life Balance: Managing a 7-Day Operation
1:05:18 - Rapid Fire: Hot Honey, Long Fermentation & High Hydration
1:07:31 - Social Media Impact: TikTok Success Without Trying
1:10:06 - AI Phone Systems: The Future of Restaurant Technology
1:13:59 - Pizza Competitions: Why Competing is Underrated
Friday May 16, 2025
Friday May 16, 2025
This Episode’s Sponsors→
🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
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 get deep with Rico Aguila, the family-first force behind Fort Myers' beloved Uncle Rico's Pizza.
Chapters:
00:02:18 Teen Dad to South Florida Pizza Legend: Uncle Rico's Origin Story
00:05:52 The Power of a Supportive Partner: How Rico's Wife Launched His Competition Career
00:08:21 Lines Out the Door: Building a Popular Pizzeria in Fort Myers
00:12:41 The Evolution of Pizza Culture: From Secret Recipes to Community Sharing
00:15:10 Quality vs. Quantity: Why Rico Limits Orders on Busy Nights
00:21:08 Behind the Competition Win: How Rico's Wife Secretly Entered Him
00:23:39 Keeping It Simple: Rico's Philosophy on Pizza Ingredients
00:26:55 The Truth About Fermentation: Why Simplicity Beats Complexity
00:33:19 Family Business: Teaching the Next Generation of Pizza Makers
00:37:59 The Art of the Perfect Bake: Creating a Signature Pizza Look
00:42:25 Real Talk: The Hard Truth About Opening a Pizzeria
00:47:15 The Future of Pizza: Automation and Industry Evolution
00:52:17 Balance is Everything: Mental Health in the Restaurant Business
01:05:06 Competition Mindset: Staying True to Your Pizza Style
Friday May 09, 2025
Friday May 09, 2025
This Episode’s Sponsors→
🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
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, meet Kevin, owner of BOA Bakery in Ontario, Canada where he's transformed his family's bread-making legacy into a thriving bakery business featuring sought-after sourdough pizza that sells out every Friday. Learn how this former soccer player went from kneading dough with his parents to running his own operation against their advice.
Chapters:
00:00:00 Welcome to the Pizza Podcast with BOA Bakery's Kevin
00:01:42 From Wholesale to Storefront: BOA Bakery's COVID Pivot
00:02:55 Pizza Shop Owner Reality: Managing 80 Customer Personalities Daily
00:05:02 Born Into Bread: Kevin's Journey from Family Bakery to Pizza Maker
00:07:11 Portuguese Roots to Canadian Dough: Immigrant Bakery Story
00:09:58 Inside a Pizza Baker's Kitchen: Equipment and Space Management
00:12:09 The Accidental Sourdough Discovery: How Forgotten Dough Created Perfect Pizza
00:13:53 Friday Pizza Phenomenon: One Baker's Sold-Out Operation
00:16:23 Pizza Dreams: Could BOA Open a Dedicated Hamilton Pizzeria?
00:22:48 Baker Marriage: Working 24/7 with Your Spouse in the Pizza Business
00:26:31 Bakery Buildout Nightmares: What New Pizzeria Owners Should Know
00:37:26 The Future of Pizza Making: Automation vs. Human Touch
00:54:58 Bakery Owner Dilemma: Balancing Wholesale Bread and Retail Pizza
00:57:39 Systems for Growth: How This Pizza Baker Plans to Expand
01:11:14 Pizza Competition Dreams: A Baker's Ambition to Enter the Pizza World
01:21:21 Social Media Reality for Small Pizzerias: The Instagram Struggle
Friday May 02, 2025
Friday May 02, 2025
This Episode’s Sponsors→
🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
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 sit down with Rich Payne (@dough_and_behold), Chris Townsend(@doughballdisco), and Scott Deley(@scottspizzaproject), Ooni Ambasadors and pizza chefs who make incredibly delicious food and content for the Gram. They made the trip to Pizza Expo 2025 in Las Vegas from all the way across the pond in London, England.
Chapters:
00:00 London's Emerging Pizza Scene
02:24 How the Ooni oven and Instagram Transformed Their Pizza Journey
09:18 Content Creation Secrets for Home Pizza Makers: Filming and Editing Tips from Professionals
14:10 Balancing Home Pizza Making with Full-Time Careers
23:23 From Backyard Pizza Hobbyist to Ooni Ambassador
37:40 Home Pizza Content Strategy: Finding Your Authentic Voice in Loud Pizza World
46:47 High Hydration Pizza Dough Adventures
1:16:51 Monetizing Home Pizza Content: Brand Partnerships and Setting Boundaries as a Pizza Creator
1:27:30 Home Pizza Equipment Deep-Dive: Portable Ovens vs. Commercial Setups for Serious Home Bakers
1:40:51 Pizza Technique Debate: Are High-Hydration Doughs Overrated for Home Pizza Makers?
1:50:58 UK Pizza Scene Pioneers: How Pizza Pilgrims Inspired a Generation
1:54:10 The "D**k Payne" Revelation: When a Pizza Maker's Name Takes an Unexpected Turn
1:55:22 British Beans and other Gifts: A Cultural Exchange Between Pizza Makers
Friday Apr 25, 2025
Friday Apr 25, 2025
This Episode’s Sponsors→
🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
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, meet Justin and Andy, owners of Cowabunga Pizzeria and Cowabunga Plus in Hamilton, just outside Toronto, Ontario, Canada.
Chapters:
Chapters: 00:00:00 Canadian Dipping Sauce Worth Freezing - The Cold Open 00:03:00 Stanislaus Harvest Tour: Learning From the Best in the Business 00:07:15 How Cowabunga Launched in October 2020 00:09:35 From 15 to 250 Pizzas a Day: Scaling a Pizza Shop in Hamilton 00:10:25 Best Cheese Slice: How Winning Changed Everything 00:12:10 Managing Pizza Demand: The Challenges After Winning Awards 00:14:20 $16K-$18K Nights: Inside the Economics of Award-Winning Pizza 00:16:00 Time Slots vs. Wait Times: Revolutionizing Pizza Pickup 00:20:00 Kitchen Space vs. Dining Room: The Perfect Pizzeria Layout 00:26:15 Asian-Owned Pizzeria: Breaking Stereotypes in an Italian-Dominated Industry 00:31:05 Pizza Screens Controversy: How Cowabunga Won with Unconventional Methods 00:34:10 Vegas Pizza Expo: The Competition Experience 00:36:25 72-Hour Fermentation: The Secret to Cowabunga's Dough 00:37:15 Best of the Best: The Mystery Box Competition 00:48:30 The Famous 'Dipping Sauce': Cowabunga's Cult Favorite Condiment 00:56:00 Social Media Marketing: Building a Pizza Brand Through Content 01:11:55 Bangkok Expansion: Taking Canadian Pizza to Thailand 01:19:45 Building in Thailand vs. Canada: Why Asian Expansion Makes Sense 01:21:30 Overrated vs. Underrated: Honest Pizza Industry Talk 01:32:15 Pizza Master Ovens & Spiral Mixers: The Equipment That Makes a Difference 01:36:40 Competition Strategy: Why Pizza Contests Matter for Business 01:38:20 Building Community vs. Joining Cliques: The Future of Pizza Culture
Friday Apr 18, 2025
Friday Apr 18, 2025
This Episode’s Sponsors→
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
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 had the opportunity to reunite with brothers Kyle and Jacob, owners of Slice Godz Pizza in Hesperia, CA.
Friday Apr 11, 2025
Friday Apr 11, 2025
This Episode’s Sponsors→
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
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 I talk to the GOAT Tony Gemignani of Pizza Rock, Slice House, Tony's Napoletana, Capo's to name a few.
Chapters:
00:00:00 - Learning from Failure: Tony's Philosophy on Becoming Better Through Challenges
00:14:51 - The Pizza Acrobatics Origin Story: How a Breakup Led to World Championships
00:19:59 - Building a Pizza Brand: From The Tonight Show to International Recognition
00:27:10 - The Independent Pizza Operator's Struggle Against Major Chains
00:35:02 - Pizza Competition Insights: Learning From Wins and Losses
00:47:50 - Creating The Pizza Bible: Revolutionizing Pizza Education
00:59:02 - Building the World Pizza Champions Team: Community in the Pizza Industry
01:08:39 - Tony's Pizza School: Teaching the Real Restaurant Experience
01:18:21 - Multiple Pizza Concepts: From Tony's Pizza to Slice House
01:28:57 - Evolution of Pizza Styles: From Regional Rivalry to Style Renaissance
01:34:15 - Pizza Expo: Why It's the Ultimate Pizza Industry Experience
01:35:36 - Tony's Hot Takes on Pizza Trends
01:54:44 - The Importance of Industry Recognition: Getting on "Best Pizza" Lists
01:56:29 - The Art of Pizza Finishing: Post-Bake Techniques That Make Great Pizza
Friday Apr 04, 2025
Friday Apr 04, 2025
This Episode’s Sponsors→
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
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 Max Blachman-Gentile of Jules Pizza in San Francisco, CA.
Chapters:
00:00:00 -The new Restaurant Space inthe 1892 Building
00:02:53 - Electric vs. Gas Oven
00:05:11 - The Bread Component & Baker's Hours
00:06:59 - The Bagel Question: Dense vs. Airy
00:08:51 - California vs. East Coast Food Culture
00:11:29 - Tartine vs. Bub & Grandma's
00:13:18 - When Everyone Made Sourdough
00:15:14 - The Main Issue of Being a Business Owner
00:18:41 - The Big One's Coming: Earthquake Preparedness
00:21:55 - The Restaurant Build-Out Process
00:24:57 - Taking on Investors: Lessons Learned
00:26:38 - "There's Not a Good Training Program for People"
00:30:10 - Restaurant Industry Fairytales: Building to Sell
00:32:32 - When Money Doesn't Feel Real: Restaurant Construction
00:35:40 - The Hardest Part of Opening a Restaurant
00:38:07 - Kid NYC: Pizza Consulting Adventures
00:42:02 - The Juicy Slice: Pizza Terminology Evolution
00:48:53 - The Sourdough Starter Routine
00:54:52 - Bread and Beer: The Foundations of Civilization
01:00:11 - David Lynch's Impact on the Food World
01:03:34 - Why Tartine Row Failed: The Grove Without a Fountain
01:11:41 - "Pizza is Supposed to Be Fun" Philosophy
01:12:23 - Is Pizza Just an Open-Faced Sandwich?
01:16:22 - The Problem with Bready Pizza: Fermentation Theory
01:21:24 - Speaking Spanish in Restaurant Kitchens
01:24:26 - The Bay Area Pizza Scene Evolution
01:29:08 - Overrated/Underrated Game: Pizza Edition
Friday Mar 28, 2025
Friday Mar 28, 2025
This Episode’s Sponsors→
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
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, a chat with Eric Ehler, owner of Outta Sight Pizza in San Francisco, CA.
Chapters:
00:00 - San Francisco Pizza Scene: Defending the City's Legacy and Future
08:40 - Hype vs. Quality: Building a Successful Pizza Business
16:25 - The 20-Inch Philosophy: Going Big in the Pizza Game
25:30 - Personal Journey: From Iowa Tragedy to SF Pizza Success
33:00 - Urban Reality: Addressing San Francisco Misconceptions
42:00 - Balancing Passion: Skateboarding, Risk and Pizza Life
51:00 - Building the Business: Shop Design, Costs and Community Support
58:00 - Beyond Pizza: Sandwiches, Bread Program and Diversification
01:05:00 - Industry Opinions: The Overrated vs. Underrated Game
01:14:00 - Pizza Future: Technology, Tradition and Moving Forward