PIE 2 PIE - A Pizza Maker’s Podcast

A Cult Classic w/ Mike DeNunzio of Fine Folk Pizza

In this episode of PIE 2 PIE, Alex sits down with Mike DeNunzio, owner of Fine Folk Pizza in Fort Myers, Florida. With nearly a decade of experience running his own pizzeria and a lifetime in the industry, Mike shares his insights on building a strong team culture, implementing effective systems, and fostering personal growth.
 
He emphasizes the importance of leading with integrity, involving team members in decision-making processes, and creating a supportive work environment. Mike and Alex discuss the value of attending educational events like Pizza Expo, learning from others in the industry, and the power of asking the right questions.
 
Throughout the conversation, Mike shares his philosophy on leadership, the challenges of being a business owner, and the rewards of making a positive impact on his team and community. https://www.instagram.com/finefolkpizza/
 
 
 
This Episode’s Sponsors→
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🌱 BeHive Pepperoni: 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/

Good As Gold w/ Alex White + Justin Ford of Yukon Pizza

In this episode of PIE 2 PIE, we sit down with Alex White and Justin Ford, two of the owners of Yukon Pizza in Las Vegas. They share the incredible journey of Yukon Pizza - from cooking 40-50 pies a night in Alex's backyard during the pandemic, to getting their start the first ever Vegas test kitchen, to partnering with a developer to build out their current brick and mortar location.
 
We dive into the unique challenges and stressors of being a restaurant owner and entrepreneur. Justin opens up about his own personal struggles and how the pizza community helped him turn things around. Alex and Justin discuss the importance of leading with kindness, checking your ego, and being there for your staff.
 
Of course, we also talk pizza - from Yukon's 100+ year-old heirloom sourdough starter with a legendary origin story, to why they decided to sling killer smashburgers alongside their pies!
 
This episode is packed with laughter, tears, hard-earned wisdom and inspiration. Whether you're in the pizza biz or not, there are valuable lessons and insights in here for anyone on an entrepreneurial journey. https://www.instagram.com/yukonpizza/
 
 
This Episode’s Sponsors→
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🌱 BeHive Pepperoni: 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/
 
 

Born Into Bread w/ Audrey Kelly of Audrey Jane’s Pizza Garage

In this episode of Pie 2 Pie, Alex Koons sits down with Audrey Kelly, owner of Audrey Jane's Pizza Garage located in Boulder, Colorado. Audrey discusses what it was like growing up in the family’s thriving bagel business, as well as her journey into pizza making when she began working for pizza legend Tony Gemignani in San Francisco.
 
She opens up about her experience with baker's lung and how it has impacted her involvement in her pizzeria. Audrey also shares her stories about being featured on Diners, Drive-Ins and Dives with the one and only, Guy Fieri.
 
The conversation covers Audrey's marketing approach, future expansion plans, reflections on operating during the pandemic, as well as what it's like as a member of the prestigious, World Pizza Champions. As usual, this episode is filled with plenty of laughs and pizza wisdom. We hope you're inspired by Audrey's story and experiencing the passion she has for her craft. https://www.instagram.com/audreyjanespizza/
 
 
This Episode’s Sponsors→
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🌱 BeHive Pepperoni: 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/ 
 

Petty Tyrants w/ Scott Sandler of Pizza Via

In this episode, Scott Sandler, a pizza industry veteran from St. Louis, joins the show. Scott has opened three successful pizza concepts over the years and ultimately sold two of them. He shares his insights on the importance of understanding restaurant finances and numbers, staffing properly, and when it might make sense to sell your business. Scott discusses the difficulties of the transition from his strictly vegetarian pizza places to now allowing meat options at his newest spot Pizza Via.
 
The conversation covers staying disciplined, exercising patience, not being swayed by outside criticism or "petty tyrants", maintaining your vision and integrity as a business owner, and striking the right balance between emotion/creativity and pragmatic business decisions. Scott's unique perspectives from over a decade in the pizza world make this a must-listen for aspiring pizzeria owners and industry vets alike.https://www.instagram.com/pizzaviastl/
 
 
This Episode's Sponsors→
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
🌱 BeHive Pepperoni: 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/  
 
 

Fire On All Cylinders w/ Nick Sanford of Toss & Fire Wood-Fired Pizza

In this episode, Nick Sanford, owner of Toss & Fire Pizza in Syracuse, NY, shares his inspiring journey from working in corporate America to building a thriving, multi-unit pizza empire. Nick discusses the risks he took, the challenges he faced, and the critical decisions that led to Toss & Fire's rapid expansion.
 
He emphasizes the importance of maintaining consistency and quality across multiple locations and shares strategies for managing operations effectively. Throughout the conversation, Nick reflects on the valuable lessons learned from navigating the ups and downs of the restaurant industry, such as adapting to change, finding solutions in the face of adversity, and not taking things too personally.
 
Thank you to our show sponsors→
 
Maestro Sausage: https://bit.ly/ZabsHotSauce
BeHive Pepperoni: 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/
 
 
 

Life is Tight w/ Ben Stix of The BeHive

In this episode, meet Ben Stix, founder of The BeHive, a Nashville-based company making some of the best plant-based meats and cheese available on the market today. Ben shares his entrepreneurial journey building The BeHive from the ground up.
 
We discuss the challenges of scaling a wholesale food manufacturing business, and what it actually takes to get your product into grocery stores and onto peoples' plates. We dive into the art and science of creating quality vegan pepperoni, the future of plant-based eating, and why balance and moderation are key, because never forget, LIFE IS TIGHT. https://www.instagram.com/thebehive/
 
 
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/
 
 

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