PIE 2 PIE - A Pizza Maker’s Podcast

The Second Coming w/ SLICE GODZ

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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.
 
 
 

"Respect The Craft" w/ Tony Gemignani

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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

Baker's Pride w/ Max Blachman-Gentile of Jules Pizza

This Episode’s Sponsors→
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🍕 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
 
 

Do-Goody Degenerates w/ Eric Ehler of Outta Sight Pizza

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🍕 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

Intention In Everything w/ Craig Murli of June’s Pizza

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
 
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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
 
 
On this special After Dark edition of PIE 2 PIE I share a bottle of wine with Craig Murli, owner of June’s Pizza in Oakland, CA
 
Chapters:
00:00 Intentional Restaurant Design & Branding
06:15 Managing Customer Expectations & Mental Health
14:00 Team Management & Communication
19:45 Restaurant Ownership Philosophy
27:05 The Junes Origin Story
33:20 Food Philosophy & Creative Choices
39:40 How to grow your restaurant & Personal Growth
47:00 The Financial Reality of Restaurants
56:40 Leadership Evolution & Team Building
1:04:00 Work-Life Balance & Family
1:09:45 Personal Growth & Mental Health
1:22:00 Money, Values & Fair Pay
1:32:30 Dealing with Change & Pivoting
1:42:00 Worry, Anxiety & Perspective
1:52:15 Online Criticism & Authenticity
2:04:00 Future Thinking & "We'll Figure It Out"
 

Claw Machines & Pizza Screens w/ Ben Roberts of Pizza Supreme Being

This Episode’s Sponsors→
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🚀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 are joined by Ben Roberts of Pizza Supreme Being located in Sacramento, CA
 
 
Chapters:
00:00 - Intro with PSB's Pizza Journey
04:53 - "The Whole Company Started as a Bit"
07:08 - Spirit Halloween or Rainforest Cafe?
08:22 - What Makes a Shitty Bromate
10:10 - From Mobile Trailer to Brick-and-Mortar
13:53 - The Original Pizza Supreme Being Vision
16:16 - Sourdough Secrets and Feeding the Starter
18:27 - Making Your Own Bread: The Sandwich Secret
21:41 - Staying Straight Edge in the Restaurant Industry
26:44 - Pandemic Challenges and the Jabberwocky
28:13 - Running the Claw Machine and Daily Operations
30:31 - The Roof Work Crisis: Learning to Delegate
36:14 - "Is It Sick Being a Cool Guy?"
38:29 - Pizza Nostalgia: Alien Head Stickers and Round Table
42:35 - The Kings Cowbell and Playoff Promise
46:51 - Twisted Tea: The Top Shelf Beverage
49:20 - Baja Blast Soft Serve and Brand Personality
51:11 - The Disneyland Proposal Fight Story
54:21 - The Pizza Expo 2025 Fight Promotion
57:15 - Vandalism vs. Art: The LA Building Debate
01:03:03 - In-N-Out Inspiration and Menu Philosophy
01:06:18 - The Great Pizza Screen Debate
01:12:46 - Parenthood Changes Everything
01:17:43 - Growing Up with Five Siblings
01:19:02 - Overrated/Underrated Game Begins
01:21:53 - "I'm from Detroit. Don't Ever Say That Again."
01:23:07 - Ranch Dressing: The Universal Condiment
01:29:26 - Life Lessons from The Bluey Cricket Episode
01:36:24 - Yelp is OVERRATED
01:38:54 - Pizza Expo is Underrated

Pizza Loves Disaster w/ Zak Fishman of Prime Pizza LA + Jamie Woolner of Pizza of Venice

For more info on the fire recovery in Altadena visit: https://recovery.lacounty.gov/altadena/
This week, we’re taking a break from the Bay Area pods to sit down with Zak from Prime Pizza LA and Jamie from Pizza of Venice to discuss the impact of the Eaton fires— Jamie lost his pizzeria and Zak lost his home to the fire.While the flames may be out, the recovery process has only just begun. It’s important to remember that long after the news coverage fades and social media moves on, the cleanup and the healing continues.Disasters like these don’t come with a playbook, and as business owners, we’re often figuring things out as we go. This conversation gets heavy at times, but there were also plenty of laughs—because sometimes, that’s the only way to get through it.A huge thank you to Jamie and Zak for sharing their experience. The love and support in this industry are real, and when times get tough, we come together. Here’s hoping LA can cut through the red tape and help the Palisades and Altadena rebuild, stronger than before.

Petal To The Metal w/ Alexis & Gerad of Rose Pizzeria

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
 
 
On this episode we are joined by Alexis and Gerad, of Rose Pizzeria in Berkeley, CA.
 
Chapters:
0:00:00 Intro - New York Times Pizza Feature: Overnight Fame at Rose Pizzeria
00:02:30 Berkeley Restaurant Menu Strategy: Finding the Perfect Balance
00:06:42 Restaurant Couples: Managing Marriage and Business Partnership
00:10:59 Small Restaurant Management: Running a Lean Operation
00:18:59 Pizza Restaurant Policies: Setting Boundaries for Quality
00:27:26 The Impact of National Press Coverage
00:35:31 Crisis Management: Handling Unexpected Challenges
00:45:54 Restaurant Growth: Building Sustainable Business
00:52:38 Restaurant Expansion Strategy: Adding a Coffee Shop Concept
01:01:10 Pizza Making Philosophy: Techniques and Restaurant Values
01:25:43 Pizza Industry Trends: OVER/UNDER
 

Grateful Bread w/ Neal DeNardi of Long Bridge Pizza

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
 
 
On this episode we are joined by Neal DeNardi, co-owner of Long Bridge Pizza in San Francisco, CA.
 
Chapters:
00:00 - Sharing Pizza Knowledge & Industry Experience
02:17 - Starting with Service: Learning Hospitality from Tribute Pizza
12:50 - From Zero to Numbers: Getting Serious After 9 Years
23:44 - Pizza Education: Scott Wiener Tours to Pizza Hacker
35:51 - Opening Long Bridge: Two 26-Year-Olds with No Plan
38:03 - San Francisco Pizza Evolution: Wood-Fired to Electric Ovens
49:22 - Restaurant Labor Reality: Why 40 Hours Isn't Enough
55:31 - Post-COVID Restaurant Industry: Changed Consumer Habits
01:01:03 - Delivery Evolution: From In-House to Third Party Apps
01:08:43 - Building Brand Awareness: Social Media Strategy
01:13:22 - Community Over Competition: Building Pizza Culture
01:33:13 - OVER/UNDER: Pizza Industry Hot Takes
 
 

Moment of Truth w/ Derek Lau of State Flour Pizza

This Episode’s Sponsors→
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🗳️ 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, Derek Lau, owner of State Flour Pizza in Berkeley, California joins us.
 
 
Chapters:
00:00:00 - Opening a Pizzeria: The Real First Year Struggles
00:14:24 - Restaurant Career Path: From Culinary School to Pizza Making
00:19:08 - New York Pizza Inspiration: Research and Development
00:22:25 - Restaurant Staff Management: Building a Strong Team Culture
00:27:56 - Choose a Restaurant Location: Neighborhood Analysis
00:32:15 - Transitioning from Chef to Owner
00:36:32 - Pizza Restaurant Pricing Strategy: Balancing Quality and Affordability
00:40:22 - Restaurant Profit Margins: Breaking Even in Year Three
00:45:05 - Pizza Menu Development: Specialty Items and Weekly Specials
00:50:15 - Restaurant Supply Chain: Managing Vendors and Costs
00:56:45 - OVER/UNDER: Pizza hot takes