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

Friday Jan 17, 2025

Love at First Crust w/ Alan + Travis of El Gato Negro Pizza + Bahr Cafe

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

The Dough Vinci Code w/ Anthony Falco International Pizza Consultant

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

Best of The Best w/ Frank Pinello of Best Pizza

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

A Slice to Remember: 2024 Wrap Up w/ Alex Koons

Friday Dec 27, 2024

Friday Dec 20, 2024

Capri Club w/ Auggie Russo of Tiny Pizza Kitchen

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

A Roman Empire w/ Rob Cervoni of Taglio Pizza

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

All Roads Lead to Pizza w/ Scott Wiener

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

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

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

Friday Nov 22, 2024

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

Friday Nov 22, 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
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

Friday Nov 15, 2024

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

Friday Nov 15, 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, 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