PIE 2 PIE - A Pizza Maker’s Podcast

Dough It Yourself w/ Kyle + Jacob of Slice Godz

In this episode, Alex heads to Hesperia, in the High Desert of California to visit the meet the minds behind Slice Godz. Brothers Kyle and Jacob share their inspiring journey of turning a passion project into a thriving pizza haven in their community.
 
Mixing dough by hand, getting savagely creative with their oven setup, these guys epitomize the "where there's a will, there's a way" mantra.
 
Learn how they carved out their unique slice of the pizza scene through unbridled determination, a punk-rock attitude, and inspired branding. This conversation is loaded with candid insights, real-talk about the struggles of opening a pizza shop, and musings on everything from music to finding that sweet spot between edgy authenticity and welcoming vibes for all.
https://www.instagram.com/slicegodz/
 
Thank you to the sponsors of this episode →
Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce
Dope plant-based food for your restaurant: https://bit.ly/BE-HivePepperoni
 
 
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/
 
 

Bake Your Own Luck w/ Chris Wallace of Ozzy’s Apizza

In this episode, Alex Koons sits down for the second time with Chris Wallace, owner of Ozzy's Pizza, to discuss Chris's incredible journey over the past year.
From essentially popping-up in an underground sports bar to opening on a patio in Glendale and receiving a stellar review form from Dave Portnoy, Chris's trajectory has been nothing short of meteoric. They delve into the challenges of scaling up rapidly, tripling his staff and acquiring a second oven within 72 hours to meet the overwhelming demand.
Chris shares his unwavering confidence, resilience, and the mantra of not caring what others think, which has been instrumental in his success. The episode also touches on Chris's decision to open a second location in his hometown of Connecticut, emphasizing the importance of hard work and not being afraid to fail.
 
 
Thank you to the sponsors of this episode →
Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce
Dope plant-based food for your restaurant: https://bit.ly/BE-HivePepperoni
 
 
 
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/
 

Steel, Grit & Love w/ Hunter Leslie of Detroit Pizza Depot

In this episode, Alex sits down with Hunter of Detroit Pizza Depot in Los Angeles to discuss his journey from Michigan to Los Angeles and the art of crafting "authentic" Detroit-style pizza. Hunter shares his humble beginnings, from running a food truck in his hometown to opening a cloud kitchen near USC, and reveals his exciting plans for a new brick-and-mortar location in the heart of Hollywood. Dive deep into the world of Detroit-style pizza as Hunter and Alex explore what sets this square pie apart from the rest, the importance of steel pans, and the age-old debate of par-baking versus baking raw. Hunter pays homage to the late, great Shawn Randazzo, a pioneer in the Detroit-style pizza scene, and discusses the impact he had on his own journey. From the challenges of navigating bureaucracy in Michigan to finding the perfect spot in LA, Hunter's story is one of perseverance and passion. He shares his vision for Detroit Pizza Depot's future, the importance of creating a strong company culture, and the power of the LA food community's support. Peppered with laughter and mouthwatering descriptions of pizza, this episode is a must-listen for any pizza lover or aspiring restaurateur. Join Alex and Hunter as they explore the past, present, and future of Detroit-style pizza in Los Angeles and beyond. https://www.instagram.com/detroitpizzas/
 
 
Thank you to our show sponsors→
Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce
Dope plant-based food for your restaurant:https://bit.ly/BE-HivePepperoni
 
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/

Going Bi-Crustal w/ Vito DeCandia of Angel City Pizza

In this Pie to Pie episode, host Alex Koons interviews Vito DeCandia, owner of Angel City Pizza in Venice, CA. Vito shares his journey from growing up in Brooklyn and Long Island where pizza was the family business to opening his own West Coast pizzeria.
They discuss the challenges of running a restaurant, navigating regulations, high costs, and workforce changes. Vito emphasizes the importance of quality ingredients, and embracing the imperfection.
https://www.angelcityla.com/   / acpizza  
 
 
Thank you to our show sponsors→
Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce
 
Dope plant-based food for your restaurant: https://bit.ly/BE-HivePepperoni
 
 
Here's some FREE stuff →
 
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtost...
 
🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ #Pizza

The Garden of Eatin’ w/ Michael + Liz of Fiorelli Wood Fired Pizza

In this episode of Pie 2 Pie, we sit down with Michael Fiorelli and Liz Gutierrez of Fiorelli Pizza, a wood-fired pizza venture based in a community garden in Venice, Los Angeles. Mike and Liz share their unique journey from working in fine dining to nearly opening a brick-and-mortar restaurant of their own to deciding to pursue a mobile pizza concept in an intimate, outdoor setting. They discuss the challenges and rewards of leaving their day jobs, the importance of staying true to their vision, and the power of storytelling in the food industry.
The conversation also touches on the changing landscape of kitchen culture, the value of respect and patience in the workplace, and Mike's memorable appearance on the TV show Entourage. Join Alex as he delves into the magic of Fiorelli's secret garden pizza experience. https://www.instagram.com/fiorellipizza/
 
Thank you to our show sponsors→
Enjoy a dab of Zabs datil pepper hot sauce:
https://bit.ly/ZabsHotSauce
 
Dope plant-based food for your restaurant:
https://bit.ly/BE-HivePepperoni
 
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/
 

Passion on the Peel w/ Jean + Grace of Brigade Pizza Montreal

In this episode, meet Jean and Grace, the husband and wife duo behind Montreal's Brigade Pizza. The first Neapolitan pizza lineup concept in Canada, Brigade has been serving up beautiful Neapolitan pies and sparking conversations since 2014. They discuss the merits and pitfalls of VPN certification, the evolution of their dough recipe, and the struggle to balance creativity with customer expectations.
The couple shares their entrepreneurial journey, from their frozen yogurt beginnings to the ups and downs of running a pizzeria as partners in both business and life. They reflect on valuable lessons learned, like the importance of perseverance and the acceptance that everything tends to work out in the end. Peppered with personal anecdotes and industry insights, this conversation is a must-listen for any pizza lover or aspiring restaurateur. Grab a slice and tune in as Alex, Jean and Grace prove that the recipe for success is one part passion, one part resilience, and a whole lot of love.
https://brigadepizza.com/
 
Thank you to our show sponsors→
Enjoy a dab of Zabs datil pepper hot sauce:
https://bit.ly/ZabsHotSauce
Dope plant-based food for your restaurant:
https://bit.ly/BE-HivePepperoni
 
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/
 

Power Fart w/ Angelo Womack of Rad Times Pizza

Alex sits down with the one and only Angelo Womack of Rad Times Pizza for a no-bullshit, hilarious pizza chat that’s equal parts sage advice and ruthless roasts. Shots are fired, tea is spilled, and no one is safe, but primarily this episode is about the importance of keeping pizza FUN. Angelo is someone who keeps it 100 all the time, dropping truth bombs and hot takes that'll either have you laughing or crying, or both.
We cover the influence of Dave Portnoy and Barstool Sports over the pizza industry, the dark side of social media and its effects on the restaurant industry, the influence of Roberta's on the pizza industry and the secret behind their famous bee sting pizza, NY pizza shops expanding into LA, dealing with tech bros wild pizza ideas, a power fart sent from god, and why you should re-think opening a restaurant with a partner.
Along the way Angelo shares his journey from his days slinging pies at the legendary Roberta's in Brooklyn to opening his own joint in Silicon Valley, to launching Rad Times and expanding his impressive consulting portfolio. 
 
https://www.instagram.com/radtimespizza/
 
Thank you to our show sponsors→
Enjoy a dab of Zabs datil pepper hot sauce:
https://bit.ly/ZabsHotSauce
Dope plant-based food for your restaurant:
https://bit.ly/BE-HivePepperoni
 
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/
 

Hunger Gains: A New Era of Food Critics w/ Luca of The LA Countdown | PIE 2 PIE Pizza Podcast Ep. 42

In this episode, Alex sits down with Luca of The LA Food Podcast and The LA Countdown to talk about a new era of food critics and their influence over the restaurant scene and the individuals who own and operate restaurants. Luca shares his origin story, starting back in 2021 when he embarked on an epic quest to devour 100 slices of pizza across Los Angeles – a journey that ignited his passion to share his culinary experiences with the world.Alex and Luca dive deep into the evolving role of food critics and influencers, exploring how they shape public opinion and impact the success of local eateries. They also trade tales from their own experiences in the food and music industries, and bond over their shared love for breakfast burritos. Get ready for a piping-hot conversation packed with laughs, insights, and spicy takes that'll leave you hungry for more.
 
https://linktr.ee/TheLACountdown Thank you to our show sponsors→
Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce
Dope plant-based food for your restaurant:
https://bit.ly/BE-HivePepperoni
 
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/
 
 

Outside The Box w/ Zack & Kara of Boy Blue LA

In this episode, meet Zack and Kara, the rad duo behind LA's Boy Blue. Blasting onto the scene last summer these two started popping up making incredible pizzas, but quickly began to expand their menu outside the realm of za, wondering, ‘what else can we cook in a Gozney Dome?’
Zack has worked at such reputable institutions as Roberta's, Prime Pizza, and Pizzeria Sei while Kara tapped into her culinary roots and past pop-up experience, and together they balance deliciousness and seasonal eclecticism. I'm talking beautiful and tasty delights from pizza to goyza to plantains to a noodle bar.
While Zack oozes passion for pizza, Kara dabbles in the funky - late night eats, cafe dreams, industry nights if these two ever settle into a brick-and-mortar. So tune in for all the tasty nuggets, and we hope you enjoy it.
 
https://www.boyblue.la/
 
Thank you to our show sponsors→
Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce
Dope plant-based food for your restaurant: https://bit.ly/BE-HivePepperoni
 
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/

Through Thick & Thin w/ the Holt Family’s Sunday Pizza Company

In this episode of Pie 2 Pie, host Alex Koons sits down with the Holt Family of Sunday Pizza Company - a family of 4 that makes Detroit-style square pizza together.John and Laura, Johra, and Kaiden started making pizza at home on Sundays as a family activity which eventually turned into a booming mobile pizza pop-up.We get insight into their journey switching from brewing beer at home to bread baking and pizza making, their unique approach to popping up at local farmers markets with a wood-fired oven, letting the business grow organically, and their future plans to open up a small brick-and-mortar shop in their community in Folsom, California.The family talks about working together, the passion behind their product, putting quality over profits, and the importance of mental health. It's an inspirational episode highlighting family, connections through food, and staying true to your values.
 
Thank you to our show sponsors→Enjoy a dab of Zabs datil pepper hot sauce:https://bit.ly/ZabsHotSauce
Dope Plant Food for your restaurant:
https://bit.ly/BE-HivePepperoni
 
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/