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 Aug 29, 2025
Friday Aug 29, 2025
This Episode’s Sponsors→
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
🌶️ 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, join us at Tony's Baltimore Grill in Atlantic City, a legendary pizza institution approaching its 100th anniversary in 2027. Alex sits down with Joey Palumbo, the manager who's been running this iconic spot for the past four years, to explore what makes this place so special.
From surviving Atlantic City's ups and downs to maintaining authentic recipes while navigating modern challenges like third-party delivery apps, Joey shares insights into running a restaurant and managing staff who some have been there way longer than he has. The conversation covers everything from stolen patio furniture that became national news to the "Don't Be Ted" roast beef sandwich campaign that turned a negative review into a marketing goldmine.
Discover why Tony's isn't for everyone (and why they're okay with that), hear stories about celebrity visits from Pink to Sinatra, and learn about the delicate balance of preserving tradition while adapting to change. Plus, Joey opens up about his journey from teaching to restaurant management, his pickle business with his son, and why empowering staff to stand up to difficult customers is part of their philosophy.
Chapters:
00:00:00 - Welcome to Tony's
00:01:31 - First Impressions
00:02:57 - Joey's Kitchen Journey
00:04:45 - Managing the Veteran Staff
00:08:25 - Atlantic City Through the Decades
00:12:17 - The Secret to 50-Year Survival
00:16:28 - Pizza Production and Weather Wars
00:20:06 - Stolen Chairs and Viral Fame
00:24:03 - The Customer Isn't Always Right
00:27:17 - Third-Party Delivery Disasters
00:32:05 - Late Night Hours and Characters
00:36:06 - From White House Subs to Teaching
00:42:08 - Eagles Victory and Philly Pride
00:44:16 - Managing 60 Staff Members
00:48:54 - Food vs Booze Balance
00:50:46 - Celebrity Visits and Famous Faces
00:52:23 - Restoring the Original Aesthetic
00:57:33 - Not for Everyone and That's OK
01:00:20 - Generations and Community Fabric
01:02:24 - Accountability and Final Recommendations
Friday Aug 22, 2025
Friday Aug 22, 2025
This Episode’s Sponsors→
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
🌶️ 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
In this raw and inspiring episode, we sit down with Mike Fitzick, owner of Bakeria 1010, a beloved pizzeria and small batch bakery in Ocean City, on the Jersey Shore. This is a story of passion, and the relentless pursuit of pizza perfection. This episode showcases the gritty reality of running a high-quality pizza operation while maintaining work-life balance in a demanding seasonal market. It's a testament to how passion, persistence, and authentic storytelling can build a successful business from the ground up.
Featured Topics: • Detroit-style square pizza technique • Sourdough starter maintenance and fermentation • Seasonal restaurant operations • Instagram marketing for restaurants • Addiction recovery in the food industry • Italian pizza culture vs. American adaptation • Equipment: Gozney ovens, King Arthur flour blends • Shore town business dynamics
Chapters:
0:00 Introduction
3:20 75 days straight working - the seasonal grind
7:44 Early pizza career and addiction struggles
16:12 Mike’s recovery journey
20:24 Learning Neapolitan pizza and falling out with partners
24:09 One of the first Gozney influencers in North America
27:11 The pop-up era and building a following
35:15 Smuggling sourdough starter from Naples
42:17 The science of square pizza dough and hydration
58:00 Organic flour and the weevil problem
1:03:16 The neighbor pizzeria situation
1:17:02 Customer education and the Jersey Shore pizza scene
Friday Aug 15, 2025
Friday Aug 15, 2025
This Episode’s Sponsors→
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
🌶️ 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
Odie O'Connor is rewriting the playbook on pizza business ownership. From slinging pies out of a Portland food cart to running Boxcar Pizza remotely while launching a brand-new concept 1,000 miles away, Odie proves there's no single "right" way to build success in this industry. In this episode, we dive into his journey from Baby Blue Pizza to Boxcar to his latest venture, Odie's Pizza Co. in Oceanside — a space four times bigger with four times the staff. We talk about the natural progression of stepping stones, why he hired a general manager from day one, the art of running a business remotely, and how good partnerships make all the difference.
Friday Aug 08, 2025
Friday Aug 08, 2025
This Episode’s Sponsors→
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
🌶️ 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 are in Portland Oregon to chat with Scott Rivera of Scottie's Pizza Parlor. Scott's shop is easily one of the greatest pizza shops to emerge in the last 20 years. If you've ever picked up a Pizza Today, chances are you've seen his pizza—his slices might have graced more pages than Tony G himself. Scottie's pizza is in a league of its own. This pizzeria's process is constantly evolving, never afraid to break the rules if it means making better pizza or building a better shop. From pioneering PizzaMaster ovens in Portland to developing his signature double-bake method and revolutionary screen technique, Scott has influenced pizza makers and pizzeria owners nationwide. I've admired this pizza maker for years, not just for his pizza brilliance, but for how he leads his pizzeria. He offers healthcare, paid vacations, and includes a 20% charge on every order to make sure his team earns a real living wage. He's always put people before profit, and it shows. This trip was all about closing things out with Scott and man, the conversation did not disappoint. We dive deep into his pizza innovations, the controversial Caputo Cup win, the franchise offer he turned down, and what it really takes to perfect an 18-inch sourdough pizza slice using a PizzaMaster oven. We could've talked for two more hours if the pizzeria didn't have to open.
Friday Aug 01, 2025
Friday Aug 01, 2025
This Episode’s Sponsors→
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
🌶️ 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 Justin from Pretty Boy Pizza. He’d just opened his doors at Little Beast Brewing when we rolled through Portland, but already collecting hard-earned lessons. It’s always wild to hear how people stumble into the pizza biz, and Justin’s story involves living a hundred unfinished lives - military service, following love to San Diego, grinding at Blaze Pizza, learning under legends like Odie and Scott Rivera. From getting scammed with 100 pounds of literal trash instead of a mixer to walk-in coolers dying mid-service, Justin’s first three weeks have been beautifully chaotic. But one thing feels certain: his square pizzas are about to become a Portland staple. It’s a ride through living, laughing, loving, and learning.
Key ingredients: • Opening a pizza shop with minimal equipment and budget • Working in shared kitchen spaces and brewery partnerships • Scaling production from pop-ups to brick-and-mortar • Equipment failures and supply chain disasters (what to expect) • Staffing challenges and labor management in early days • Detroit vs. Sicilian vs. grandma style pizza debate • Working with convection ovens for square pies • Building systems and consistency from day one • Learning from pizza industry mentors and legends • Social media marketing and brand building for new restaurants • Managing sell-outs and customer expectations • Restaurant POS systems and financial tracking
Friday Jul 25, 2025
Friday Jul 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, join us for an authentic conversation with Henry, the chef-owner behind Portland's Pan Con Queso, where Chicano flavors meet sourdough pizza perfection in a neighborhood spot he opened in just 30 days. From his fine dining background to working with local farmers, Henry shares how he's redefining fusion cuisine while respecting pizza traditions and keeping prices accessible. We dive into the real economics of running a tight operation, paying $25/hour wages in Portland's competitive market. Plus: why therapy should be government-mandated, and Henry's take on everything from long fermentation to half-and-half pizzas.
Chapters:
00:00:11 - Pizza Philosophy: Creative Freedom
00:04:31 - From Pop-ups to Brick & Mortar: Pan Con Queso Origin Story
00:06:29 - Elote Pizza Success & Working with Local Farmers
00:11:32 - Pizza Oven Setup: Pizza Master Efficiency & Kitchen Design
00:19:08 - Menu Strategy: Best-Selling Pizzas & Seasonal Ingredients
00:26:02 - Opening a Restaurant in 30 Days: Speed to Market
00:30:50 - Fusion Pizza Done Right: Balance vs Gimmicks
00:38:00 - Restaurant Economics: California vs Portland Cost Analysis
00:44:44 - Premium Ingredients vs Price Point Strategy
00:48:28 - Restaurant Wages: Paying $25/Hour & Staff Retention
Friday Jul 18, 2025
Friday Jul 18, 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 Craig, owner/operator of Gracie's Apizza in Portland, Oregon who runs his restaurant like no one else I've ever met. Three days a week, nine hours total, and he's completely content with that. No debt, no investors breathing down his neck, no pressure to expand or chase the latest trends. This conversation completely shifted how I think about what success looks like in the restaurant world. Craig has built something that works for HIM, not what others tell you a restaurant should be, and not what food media says you need to do, but what actually makes sense for his life. This isn't about grinding harder or scaling bigger—it's about building something sustainable that works for you. Craig proves you can be successful without burning out, profitable without debt, and respected without playing games you don't want to play.
Chapters:
0:00 - Can there be too Much Pizza?
2:31 - Working Solo 10:10 - Building Neighborhood Community
21:16 - Business Philosophy: What's the Point?
28:15 - Craig’s Model: Open Nine Hours Per Week
32:14 - Avoiding Anxiety
41:12 - Portland vs Philadelphia
56:59 - Running a Debt-Free Business
1:13:33 - Parenting Changes
1:27:34 -Authentic Customer Service
Friday Jul 11, 2025
Friday Jul 11, 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
In this episode, we dive into the creative process behind Hapa Pizza's fusion approach to pizza making, the challenges of recreating traditional dishes as pizza toppings, and why sometimes the best business ideas are the ones that feel like "no-brainers." From figuring out what works in high-heat ovens to perfecting the art of cultural fusion on dough, this is the story of turning passion into pizza.
Chapters:
00:00:00 - "Restaurant Build-Out Nightmare Stories"
00:02:07 - "Pizza Class with Ken Forkish"
00:06:42 - "Asian American Food Heritage"
00:08:25 - "Home Cooking vs Restaurant Life"
00:09:46 - "Ooni Pizza Oven Farmers Market Start"
00:11:09 - "Mental Health Therapist Turned Pizza Owner"
00:15:30 - "Restaurant Team Management Strategies"
00:18:28 - "Work-Life Balance with Kids"
00:22:00 - "Pizza Quality vs Team Development"
00:25:06 - "Hiring and Firing Restaurant Staff"
00:30:41 - "Asian Fusion Pizza Recipe Creation"
00:32:23 - "Vermicelli Bowl to Pizza Innovation"
00:35:50 - "Farmers Market to Brick and Mortar"
00:39:14 - "Accidental Food Truck Announcement"
00:42:35 - "Finding the Perfect Pizza Location"
00:44:45 - "Restaurant Construction Costs Reality"
00:50:18 - "New York Times Food Critic Visit"
00:52:47 - "Viral Pizza Recognition Moment"
00:54:08 - "Managing Overwhelming Customer Demand"
00:56:23 - "Overcoming Restaurant Imposter Syndrome"
01:03:01 - "Sustaining Business After Media Hype"
01:08:08 - "Caputo vs American Flour Testing"
01:09:46 - "Pizza Expo Competition Strategy"
01:14:20 - "Portland Pizza Scene Community"
01:15:23 - "Pizza Industry Hot Takes"
01:24:31 - "Collaborative Pop-Up Space Concept"
Friday Jul 04, 2025
Friday Jul 04, 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 Doug Mirielo, owner of DIMO's Apizza in Portland, Oregon, to discuss his incredible journey from opening with just $6,000 to creating one of the most unique pizza operations in the Pacific Northwest. Doug shares the story behind his unconventional two-oven method (Pizza Master + wood-fired oven), moving from the East Coast to LA to Portland, becoming a new dad during COVID, and why he's expanding with a deli concept next door. Plus, we dive into customer entitlement, the broken tipping system, and Doug's hot takes on pizza trends.
Chapters:
00:00 - Opening: Why Doug Started DIMO's Apizza in Portland
02:00 - How to Start a Pizza Shop with $6,000: Doug's Pop-Up Origin Story
05:22 - Opening a Pizzeria During COVID: New Dad, New Business Challenges
10:06 - Pizza Business Partnerships: When to Walk Away from Bad Deals
13:40 - Pizza Shop Management: Leading Teams and Work-Life Balance
21:39 - The Two-Oven Method: Why DIMO's Uses Pizza Master + Wood Fire
25:46 - New Haven Style Pizza: Recreating East Coast Tradition in Portland
28:36 - Pizza Perfection: Well-Baked vs Lightly Baked Pies
32:10 - Pizza Oven Capacity: How Many Pies Can You Really Make?
37:13 - Pizza Shop Traditions: Ranch, East Coast Foods, and Customer Preferences
41:02 - Moving from LA to Portland: Why Pizza Shop Owners Leave California
48:36 - Pizza Business Expansion: Adding a Deli to Your Pizzeria
57:21 - Restaurant Build-Out Reality: Why Every Project Goes Over Budget
1:05:33 - Pizza Industry Problems: Customer Entitlement and Tipping Culture
1:17:21 - Overrated vs Underrated: Half-and-Half Pizzas, Secret Menus & Pizza Trends
Friday Jun 27, 2025
Friday Jun 27, 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
In this episode, we dive deep into Candy's remarkable transformation from the corporate tech world to building one of Portland's most unique pizzerias in a converted craftsman home. Her engineering background shines through every aspect of her operation - from creating temperature-controlled "bubble homes" for sourdough starters to designing ultra-efficient kitchen workflows that pump out 350+ pizzas on busy nights with just four back-of-house staff.
Chapters: 0:00 - Introduction & Sponsor Messages 2:15 - Opening The Turning Peel: A 5-Month Soft Launch 3:30 - From Tech World to Restaurant: An Unconventional Path 4:25 - Building Dreams: The Craftsman House Transformation 6:17 - Two and a Half Years of DIY Restaurant Construction 8:13 - Getting Laid Off: The Push Needed for Change 10:01 - From Farmers Market to Food Truck Journey 11:40 - The Decision to Open in the Craftsman House 14:17 - First Day Reality Check: Selling Only Two Pizzas 16:30 - Building Community Through Pizza 17:10 - Solo Operations: Taking Orders, Cooking & Serving 19:14 - Efficiency & Engineering: The Hong Kong Influence 21:05 - Sourdough Philosophy: Feeding Your Starter Like a Baby 26:18 - The $25,000 Dough Ball Machine Disaster 32:13 - QR Code Ordering: Creating Operational Efficiency 35:46 - Simple Menu Philosophy: Let Ingredients Shine 39:52 - Husband's Role: Quality Control & Taste Testing 42:18 - The Crust Sauce Innovation: Reducing Food Waste 45:38 - From Car Deliveries to Professional Distribution 47:24 - Work-Life Balance: Family Time vs Restaurant Demands 51:21 - Pricing Philosophy: Keeping Pizza Accessible 54:01 - Management Structure: Learning to Let Go 56:05 - Setting Boundaries: No Weekend Work Policy 58:00 - Creating a Special Community Space 1:02:16 - The Hong Kong Childhood: 100 Square Feet, 7 People 1:06:49 - Running Away from Home: The Journey to America 1:13:19 - PhD Dreams and Parental Expectations 1:18:36 - The American Dream: Still Alive and Achievable 1:27:40 - Employee Retention: The Compensation Challenge 1:32:31 - 30-Day Goals: Stepping Back from the Line 1:38:10 - Learning from Mistakes: Embracing Failure 1:43:24 - Family Recognition: When Parents Finally Understood 1:49:41 - Final Thoughts & Wrap-Up