The Hot Slice

Pizza Today

The Hot Slice brings you inspiring stories, strategies and lessons learned from successful pizzeria professionals and top experts. This podcast is hosted by the team at Pizza Today, the premier network for pizzeria professionals. We’re bringing our award-winning interviewing and 37 years as a trusted pizza restaurant partner to the airwaves with real, in-depth conversations with pizzeria owners, champion pizza makers, industry pros and others to help make your business better.

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#327
Thursday · 34 min
327. Ditching Bromate, Chasing Roman Pizza and Hiring for Heart
Send us Fan Mail New York lawmakers voted to ban potassium bromate, and Rob Cervoni has thoughts. As the self-described “no bleach, no bromate guy,” Cervoni has spent years encouraging fellow operators make the switch to unbromated flour. Now that it’s the law, he says it’s time to pivot, not panic. In this podcast episode, Cervoni breaks down what happens to dough when you pull bromate out of the equation, why pre-ferments such as poolish and biga are the secret weapon for anyone short on walk-in cooler space, and how time itself is one ingredient you can’t shortcut. He also digs into why Roman-style pizza struggled to catch on the first time around, what he did differently to make Taglio’s version stick and why he thinks the style is finally having its moment. Here’s what Cervoni shares on The Hot Slice podcast: Potassium bromate speeds up fermentation, but it’s possible to replicate that effect without the chemical. How is a poolish different from a biga, and when should you use each one to master your pizza style? Cervoni blends four flours for his New York-style dough. What does each add, and what is the benefit of malted dextrose? The first wave of Roman-style pizzerias failed in the U.S. because they sold pizza like they do in Europe. Find out how Cervoni adapted the practice for a New York crowd. Growing up in a pizzeria from age 15 shaped the way Cervoni interviews staff and what he looks for when hiring. Show Notes: Taglio Roman Style Pizza: taglioromanpizza.com Pizza Expo Columbus: pizzaexpocolumbus.pizzatoday.com Pizzeria Operator Survey: survey.alchemer.com/s3/8906788/Pizza-Today-s-Pizzeria-Operator-Survey-2026 Pizzeria Industry Excellence (PIE) Awards: pizzatoday.com/pie-awards
#326
September 3 · 41 min
326. Pizza, Hotels and Disaster Recovery at Soprana Rooftop Cucina
Send us Fan Mail How do you keep serving your community when a hurricane devastates your town? In this episode of The Hot Slice podcast, we hear from Philip Bollhoeffer, vice president of food and beverage for Parks Hospitality Group. Bollhoeffer was the chef who opened the Soprana Rooftop Cucina concept in Asheville, North Carolina, in March 2024. Six months later, Hurricane Helene created deadly flooding in Asheville, and the pizzeria stepped up to help its community: serving as home to media briefings, feeding hungry neighbors and housing employees whose homes were damaged by flooding. Soprana Rooftop Cucina’s efforts to help the community during a disaster earned it the Community Impact Award from the Pizza Industry Excellence (PIE) Awards sponsored by Pizza Today. The business also took home the Pizzeria of the Year award for the Southeast region. On this episode, Bollhoeffer shares: •How masons painstakingly crafted a brick pizza oven on the eighth floor of a hotel. •Why local sourcing matters to the pizzeria’s menu and the mission. •How the operation saves money by utilizing shared services as part of a hospitality group. •How the team kept serving during disaster recovery – and what it meant to their community. •Why it’s important to build your merchandise program around products fans actually want. We cover all this and more on this episode of The Hot Slice podcast. Show Notes: Pizzeria Operator Survey: Be Counted! Pizza Today wants to hear how economic factors and consumer trends are impacting your business. Take our quick survey to ensure your responses will be part of our December 2026 cover story and special report. Pizza Expo Columbus: Celebrate National Pizza Month with your community Oct. 11-12 at the Greater Columbus Convention Center. We’ve got a trade show floor specific to pizzeria operators; seminars, demos and workshops led by successful pizzeria owners, The Great American Pizza Challenge and more. PIE Awards: We’ve raised the bar for the 2027 PIE Awards, and nominations are open now. Winners will appear in Pizza Today magazine, be honored during a live ceremony at Pizza Expo 2027 and get the chance to join a special episode of The Hot Slice. Don’t miss the early-bird entry price, available through Oct. 15.
#325
August 27 · 34 min
325. Robots, Revenue and the Randazzo Award
Send us Fan Mail In just a few years, MOTO Pizza has gone from a two-person operation to the highest-grossing food operator at T-Mobile Park, home to the Seattle Mariners. Lee Kindell, co-founder of MOTO Pizza, is back on The Hot Slice podcast to share how MOTO Pizza went from a standalone house in Seattle to what will be a 13-unit operation by the end of 2026. Kindell breaks down: · The P&L discipline that unlocked his growth. · Creating custom “iPhone” pans and a color-coded pizza box system that employees and customers appreciate. · How a chance meeting at the original MOTO location got him into a professional sporting stadium. · Why he launched his own robotics company and why robots and AI do not replace human connection. · Expanding from Washington state into California. · What it felt like to win the Shawn Randazzo Best Detroit-style Pizza Award at Pizza Expo and how he's preparing to come back even stronger. Learn about Kindell’s plans for an end-to-end pizza-making robot and how systems and efficiency are key to scaling your pizza business.
#324
August 20 · 37 min
324. Crushing the First 100 Days
Send us Fan Mail Mooney’s Pizza Tavern pulled in more than $1 million during its first 100 days in Long Beach, California, and owner Hal Mooney is sharing how he and his wife, Cindy, achieved this impressive feat. From a tailored menu and staff training to a bucket list beer program, Mooney is pulling back the curtain to share what goes into a well-executed opening. Plus: Learn how the Mooneys opted to redesign a vintage diner during the renovation, how they handle offering a large number of beers and why they chose not to offer carry-out and delivery while making a first impression on the community. Show Notes: Mooney’s Pizza Tavern: mooneyspizza.com Pizza Expo Columbus: pizzaexpocolumbus.pizzatoday.com Pizzeria Operator Survey: survey.alchemer.com
#323
August 13 · 31 min
323. Helping a Neighboring Pizzeria with Anthony Triolo, Chicago’s Triano's Pizza
Send us Fan Mail Anthony Triolo, second-generation owner of Triano's Pizza in Chicago's Garfield Ridge, joins The Hot Slice to talk community, consistency and what really makes Chicago thin crust great. In this episode, we cover: How Triano's organized a dine-and-donate just two days after a fire closed neighboring Obbie's Pizza, raising more than $3,000 for displaced employees Why Anthony sees neighboring pizzerias as community, not competition, and how that mindset inspired other local shops to follow suit The neighborhood events Triano's shows up for year-round, from summer festivals to little league concession stands What's kept Triano's going strong for 42 years: scratch-made everything, monthly team meetings and a management-first culture The dough secrets behind Chicago thin crust, including a low-hydration formula, high oil content and 48-hour fermentation baked on straight metal stones How Triano's cross-utilizes its house-made Italian beef across sandwiches, beef rolls, beef bowls and specialty pizzas Tune in to the full episode of The Hot Slice Podcast to hear it all!
#322
August 6 · 33 min
322. Slow Food and Sustainability
Send us Fan Mail Listen to Gerardo Moceri Jr., co-owner of Gerardo’s Pizzeria in Sedona, Arizona, on The Hot Slice Podcast with Pizza Today. What does it look like when the second generation of a pizzeria learns about the Slow Food movement and brings sustainable practices back to the family business? In the case of Gerardo Moceri Jr., it means stone-milled flour made from ancient grains, house-made mozzarella and a Snail of Approval. In this episode of The Hot Slice podcast, we sit down with Gerardo Jr., who earned a degree in sustainability from Arizona State University and studied at Italy’s University of Gastronomic Sciences. He’s used the experience to improve the product and customer experience at the family-owned wood-fired pizzeria by deepening the commitment to regenerative agriculture and turning the restaurant into a working teaching kitchen for culinary interns. Here's what Gerardo Jr. discusses: The Snail of Approval: What the Slow Food movement’s recognition means for a pizzeria and how it shapes everyday sourcing decisions. Flour first: Why he blends a stone-milled desert heritage wheat with a regeneratively farmed flour and what it does for dough hydration and flavor. Making mozzarella in-house: The labor, the craft and why it creates more menu flexibility than buying it ready-made. Sustainability in practice: Composting programs, recycled packaging and how to build greener operations incrementally without tanking your margins. Working with local farmers: Balancing menu consistency with seasonal availability, and why flexibility is the key to avoiding food waste. The teaching kitchen: How paid culinary internships pass down skills and fight kitchen burnout. Second-generation ownership: Bringing new ideas to a family business and why his parents’ openness made all the difference. The long game: His vision of a morning-to-night destination serving pastries, focaccia sandwiches and wood-fired pizza in the heart of West Sedona.
#321
July 30 · 31 min
321. Great Pizza Isn’t Enough. Building a Business with Michael Androw
Send us Fan Mail In this episode of The Hot Slice Podcast, Michael Androw, owner of E&D Pizza Company, in Avon, Connecticut, gets honest about what it actually takes to open and survive in this industry. He shares the hard lessons that recipes and passion can't teach you, from the financial traps that can cost you your home to the relationships that can save your doors from closing. If you own a pizzeria or dream of opening one, this conversation delivers the "down and dirty" reality most people learn the hard way. Here's what Michael covers: Relationships before you need them. Why building genuine, non-transactional ties with your building and health inspectors matters, and how those ties let him reopen the morning after disaster. Surviving disaster. The Thanksgiving a car crashed through his building, and what it takes to manage contractors, insurers and inspectors when everything falls apart. The brutal math of slow days. A Tuesday in February with $75 in total sales, and how to hold your nerve on labor, utilities and staff morale when the register goes quiet. Outsource the numbers. Why accounting and payroll should go to professionals, because you can't afford to get tax codes wrong on zero sleep. Learning to let go. How over-managing slows your team and hurts your labor metrics, and why delegation is the hardest skill for a perfectionist owner. Consistency and creativity. Following recipes to a T for customers who expect the same pizza every time, while giving staff room to build fun weekly slice specials. Lease and loan landmines. The commercial lease clauses and loan terms that carry personal liability, and how to tell good money from bad. The emotional cost. Seven days a week for two straight years, and the private toll of ownership no one warns you about. Michael brings this same candor to his workshop at Pizza Expo Columbus: W01, You Want to Open a Pizza Restaurant? on Sunday, October 11, from 8 a.m. to noon ($250). Workshop Description: Dreaming of opening your own pizzeria from scratch? Michael Androw has been there, done that, and lived to tell the tale. This workshop is your crash course in everything from site selection and lease negotiations to zoning laws and start-up marketing. But it’s not just about the nuts and bolts — it’s about the blood, sweat, and tears (and maybe a few sleepless nights) that come with building your dream. Michael’s insights could be the difference between success and heartbreak. If you’re ready to take the plunge, this session is a must. Register now for Pizza Expo Columbus .
#320
July 23 · 33 min
320. Timber Pizza Co., Building the Biz from Food Trucks to 10 Locations
Send us Fan Mail Twelve years ago, two guys in a baby blue 1967 Chevy truck were blasting 90s hip-hop at a D.C. farmers market and slinging wood-fired pizza to anyone who'd listen. Today, that operation is closing in on 10 locations and building a national franchise. In this episode, we sit down with Chris Brady, co-founder and president of Timber Pizza Co. Chris and his partner Andrew Dana traded tech sales careers for a pizza oven in 2014, opened their first brick-and-mortar in D.C.'s Petworth neighborhood in 2016 and have since expanded across the Mid-Atlantic and Southeast. Now he's focused on franchising the right way: slow, intentional and rooted in the same community-first values that started it all. Here's what Chris gets into: · The origin story: Why he and Andrew walked away from tech sales, and how a Charlottesville pizza truck sparked the whole thing · Timber's pizza style: Marrying New York-style crunch and hold with Neapolitan wood-fired chew, plus why provolone earns a spot in the cheese blend · The 85/15 model: Keeping 85% of every Timber consistent while leaving 15% for local flair like regional craft beer and neighborhood decor · The dough non-negotiable: Scratch-made recipe with a strict 48-hour proof at every single location, no exceptions · Vetting franchise partners: Why integrity, a real operational plan and the right market matter more than the check that clears · Building employee culture: Tip pooling across the house, wages above the tipped minimum and a "we've got your back" approach that's driven five to six year average tenure · Advice for growing operators: Pay the pros, delegate your weaknesses early and be honest about where you're not the A player · The road ahead: Staying committed to the Mid-Atlantic and Southeast, with a goal of five to six new stores in 2026 to reach the 15 to 16 unit range Show Notes: Timber Pizza Co. Pizza Expo Columbus July 2026 issue of Pizza Today magazine
#319
July 16 · 33 min
319. Improving the Employee Experience
Send us Fan Mail Like many family-owned businesses, Jasons NY Pizza had a moment of reflection during the COVID pandemic. If they wanted to continue to grow and expand, the leadership team would have to create more management positions and solidify a processes for employee pay structures and raises. Chief Experience Officer Zachary Black joins The Hot Slice podcast to share how these changes have allowed Jasons to double the number of stores it operates in Maine and permitted the owners time to work on the business – not just in the business. The pizzeria now adheres to a pay schedule, and workers know when they can expect raises – and how much. Such new systems have reduced turnover and freed up time to work on a new employee-training program. SHOW NOTES Jasons NY Pizza: jasonsnypizza.com Employee Experience Edition of Pizza Today magazine Pizza Expo Columbus July 2026 issue of Pizza Today magazine
#318
July 9 · 27 min
318. Weight Loss Journey Sparks Top 50 Pizzerias with Arpan Patel, Lucky Dough Pizza, Pensacola, FL
Send us Fan Mail What does it take to go from a 120-pound weight loss journey to landing on the 50 Top Pizza list in your very first year of business? In this episode of The Hot Slice, hosts Kate Lavin and Denise Greer sit down with Arpan Patel, the owner behind Lucky Dough Pizza in Pensacola, Florida, for a conversation packed with hard-won lessons every operator can use. Arpan's story starts with a personal transformation. After losing 120 pounds, he discovered that clean eating wasn't about cutting out the food you love. It was about obsessing over ingredients. That obsession became the heartbeat of his pizzeria, where pizza and a health-conscious lifestyle live side by side! Here's what we dig into: The origin story that took Arpan from home cook to award-winning pizzaiolo Sourdough and natural leavening mastery — why he ditched commercial yeast after spotting a synthetic emulsifier on the label, and how he never makes the same dough recipe twice Time and temperature as the make-or-break variables, especially when you're baking in Florida's humidity with no climate-controlled dough room Landing on the 50 Top Pizza list in year one (and why he first thought the email was a scam!) Surviving a demand surge after local press hit, including how he limited online orders, capped takeout, and made tough calls to protect the guest experience His alfresco, wood-fired setup — running two wood-fire ovens and learning to love the craft over convenience A relentless focus on premium ingredients: grass-fed buffalo mozzarella with A2 protein, organic olive oil shipped straight from Puglia, and Mountain Valley spring water in every batch of dough Pricing for quality — from a $15 marinara to a $32 prosciutto di Parma, and why his customers say it's worth the price and worth the wait What's next as he works toward an indoor location and keeps perfecting his wood-fired craft Dough management, clean sourcing, and building a pizzeria that stands out in your market — Arpan's small-steps approach is a masterclass in patience, experimentation and staying true to your product. Tune in now and get inspired! 🍕
#318
July 2 · 42 min
317. Confiscated Ingredients, Broken Ovens, One World Championship Pizza with Carmela Williams
Send us Fan Mail How do you win a world pizza championship with a pie you'd never fully made before? On this episode of The Hot Slice, presented by Pizza Today, we sit down with Carmela Williams of Antonio's Italian Ristorante in Elkhart, Indiana, fresh off her world champion title in the Americana division at the Caputo Cup in Naples, Italy. It was Carmela's first time competing internationally, and almost nothing went according to plan. Airport officials confiscated her ingredients. Her hotel had no prep space or refrigeration. The competition ovens swung wildly from 320 to nearly 600 degrees. So, she improvised, blending mozzarella with scamorza she'd never worked with and leaning on instincts sharpened by her restaurant's 70-year-old Blodgett ovens. Here's what you'll take away: How she built a winning pizza on the fly under real pressure Dough and cheese decisions that held up when conditions didn't Why her family legacy (father Paul and sister Gemma are also world champions) shaped her competitive mindset With 14 years in the industry, Carmela also breaks down the operational philosophy behind Antonio's: open four days a week, no reservations, first-come, first-served. It's a candid look at craft, grit, and running a pizzeria your way. Show Notes: Check out a fun look at her competition attempt: https://www.instagram.com/p/DZx3TUiJQ4J/ Follow Antonio’s Italian Ristorante at https://www.antoniositalian.com/ and on Instagram at https://www.instagram.com/antoniositalianelkhart/ Register for Pizza Expo Columbus, bringing every element of the pizza industry together under one roof in the Midwest at the Greater Columbus Convention Center on October 11-12, 2026. Learn. Network. Shop. Eat. And compete. Register now! Join Pizza Today for a “Future of Pizza Dough” panel discussion July 23rd, 2026 @ 2 PM ET. The webinar features hand-selected, award-winning pizzeria industry leaders, including Tony Gemignani, Laura Meyer and Will Grant. These experts are sitting down to share decades of hard-earned knowledge about the science behind the perfect crust. Register now.
#316
June 25 · 35 min
316. Opening an Upscale Pizzeria in a Historic Building
Send us Fan Mail In this episode of The Hot Slice, we sit down with Mike Dew, the man behind one of the most intriguing pizza concepts in Northern Kentucky. Dew walks us through the realities of a longer-than-expected build-out, the quirks of a historic building and the creative ways he repurposed original wood flooring at Wayfarer Tavern in Dayton, Kentucky. Beyond a pizzeria menu he likens to a steakhouse, Dew shares how a thoughtfully curated, value-driven wine list turned his spot into an unexpected wine destination. He also partners with neighbor New Riff Distilling to create a single-barrel bourbon program. For the pizza itself: Dew fuses three regional styles: Midwestern tavern square cuts, East Coast thin crust and the irresistible Detroit-style frico. You'll learn why he skips the curing step and how crowd-favorite pies like the Korean Corn Cheese and the legendary Pickle Power made it onto the menu. EPISODE NOTES Wayfarer Tavern: wayfarertavern.com Pizza Expo Columbus: pizzaexpocolumbus.com
#315
June 18 · 27 min
315. Gen-Z Operator: How Joe Powers Took the Helm of an Award-Winning Pizzeria at Age 22
Send us Fan Mail What happens when a 19-year-old tastes life-changing pizza at a Buffalo Bills game? For Joe Powers, it sparks an obsession that transforms a college freshman into the owner of Jay’s Artisan Pizza by age 22. In this episode of The Hot Slice podcast, Powers shares his remarkable journey into the world of award-winning Neapolitan and Detroit-style pizza. Powers currently operates one of the most celebrated pizzerias in the country: 50 Top Pizza recently named Jay’s the No. 7 pizzeria in the United States! Listeners will discover how Powers’ thirst for knowledge led to innovative pizzas such as a French Onion soup pie topped with torched gruyere and served with a side of broth – or an Italian melon puree paired with radicchio and fresh mint. From learning the ropes under the original owner’s guidance to booking a spontaneous two-week trip to a pizza school in Naples, Italy, Powers details the transition from employee to Gen-Z business owner, discussing the realities of managing a staff that is mostly older than him. He emphasizes the importance of leading by example, trusting his instincts and leaning on experienced mentors. SHOW NOTES: Jay’s Artisan Pizza: https://www.jaysbuffalo.com/ 50 Top Pizza Ranking: https://www.50toppizza.it/referenza/jays-2026/ Pizza Expo Columbus: https://pizzaexpocolumbus.pizzatoday.com/
#314
June 11 · 28 min
314. Grilled Pizza, Seasonal Menus & Profit Sharing
Send us Fan Mail On the latest episode of The Hot Slice podcast, we chat with Armando DiMeo, owner of Houston-based Coastline Pizzeria. In addition to 12-inch Neapolitan pies, Coastline specializes in grilled pizza. DiMeo explains that he “wanted to create another style of pizza that would … be the opposite of a Neapolitan pizza.” He threw some dough on the grill, and the rest is history … almost. DiMeo tells The Hot Slice that it took him five years to perfect the pizza style, which uses high-gluten flour and a 24-hour ferment in oiled and seasoned sheet trays. Coastline also is innovating when it comes to its rotating seasonal menu. DiMeo shares that anyone at the pizzeria is encouraged to suggest new additions to the craft cocktail, pizza or small plate menu. Not only do staff members get credit on the menu for dreaming up the seasonal dishes, they also earn $1 for each time their item is sold. “It’s just about making the team happy – and the customers really see that,” DiMeo tells The Hot Slice, adding that a Cacio e Pepe-inspired Neapolitan pizza was one of the staff suggestions that proved popular with guests. The profit-sharing program has another incentive: building friendly competition among employees. Listen in to this episode to learn more about grilled pizzas, employee-sourced seasonal menu items and more! Podcast Notes Coastline Pizzeria: https://www.coastlinepizzeriahtx.com/ Sign up to be notified when registration opens for Pizza Expo Columbus!
#313
June 4 · 36 min
313. Dishing Dough Science with Pizza Chefs at National Restaurant Show
Send us Fan Mail Recorded live at the National Restaurant Show in Chicago, this episode of Pizza Today puts Editor in Chief Denise Greer in conversation with two pizzeria pros shaping how modern pizza operations run. Juan Robles, corporate chef for Triple Beam Pizza in Los Angeles, California, breaks down the commissary model powering their five-location Roman-style pizza program — covering conveyor oven customization, high-hydration dough at 96%, par-baking strategy, and why three locations is the sweet spot before launching a commissary. Vitangelo Recchia of Bella Napoli Pizzeria and Restaurant in Port Charlotte, Florida, shares how one master dough drives every style on his menu — New York, Sicilian, Detroit, Grandma, and Roman — and why flour education, digestibility, and sourcing matter more than most operators realize. Together, they explore pizza dough trends, the resurgence of Roman pizza in the U.S., fermented wheat germ, and where pizzeria innovation is headed next. Essential listening for foodservice professionals, multi-unit operators, and serious pizza makers. Follow and subscribe to stay current on the pizza industry conversations that matter. Show Notes: Learn more about Triple Beam Pizza. Follow on Instagram @ triplebeampizza Learn more about Bella Napoli. Follow on Instagram @ bellanapolipcfl
#312
May 28 · 34 min
312. Gabriel Baldinucci of Baldinucci Pizza Romana on Roman-Style Pizza, Culinary Travel to Italy
Send us Fan Mail Gabriel Baldinucci, along with Salvatore and Patricia are second-generation owners at Baldinucci Pizza Romana in Austin, Texas, Gabriel’s family has built one of the most talked-about fast premium dining concepts in the country, anchored by Roman-style pizza that Austin foodies and transplants can't stop eating. In this episode of The Hot Slice Podcast, Gabriel talks about what's driving the Roman-style pizza movement in the U.S., why he believes slices are having a long-overdue comeback, and how Baldinucci Pizza Romana is taking brand loyalty to a new level — literally — with a luxury culinary food tour to Italy. In this episode, you'll hear about: Why Roman-style pizza is positioned as the next major pizza trend in America How Baldinucci Pizza Romana carved out the "fast premium" space between gourmet and casual dining The culinary tour to Emilia-Romagna and Piedmont — and why Gabriel's customers said yes immediately How content, brand equity, and customer trust all connect to one bold marketing move Lessons from launching a family-owned pizza brand in a high-growth market like Austin If you work in the pizza industry and want to think differently about brand building, customer loyalty, and what your concept could stand for beyond the four walls of your restaurant, this episode is for you. Subscribe to The Hot Slice Podcast and join the conversation on where pizza is headed next. Show Notes: Learn more about Baldinucci Pizza Romana. Read more on Baldinucci’s Cultural Food Tours in Italy.
#311
May 21 · 16 min
311. Pizza Passion with Purpose | Special Pizza Expo Series
Send us Fan Mail This week, The Hot Slice Podcast continues its Special Pizza Expo Series exploring how pizza stretches beyond the pizzeria. First up, we chat with Chef Dr. Junnie Lai, MBA, PhD (Natural Medicine), founder of Global Cuisine Consulting. Chef Junnie Lai is an internationally recognized Research & Development Chef and product innovation consultant. With more than two decades of experience leading culinary innovation for global brands and emerging startups, she is celebrated for her ability to bridge authentic international flavors with modern pizza and pasta applications. Chef Lai develops menus with marketing strategy and costing in mind—creating concepts that are not only delicious and trend-forward, but also operationally practical and commercially successful. At Pizza Expo, Chef Lai shared insights on emerging global flavor trends and demonstrate how regional cuisines can inspire the next generation of pizza innovation. Next, we spoke with Dawn Zachman with the National Pediatric Cancer Foundation (NPCF), who attended her first Pizza Expo. She explored how the philanthropic pizza community could join forces with the NPCF to raise awareness and funding campaigns for pediatric cancer research. This is the last episode in our Special Pizza Expo Series. Look for more live interviews in October from Pizza Expo Columbus.
#310
May 14 · 26 min
310. Slices of Maryland: Brick Ovens and Brews
Send us Fan Mail In this episode taped live during Pizza Expo, we explore the Maryland pizza scene – plus some of its craft brews. First, we sit down with Brett and Bailey Robison of Maryland-based Mosaic Pizza and Silver Branch Brewing Co. to answer a question for the ages: What is the best pizza and beer combo of all time??? We sit down with Will Fagg of Tiny Brick Oven to hear about how his pursuit to become an AirBnB superhost led to a career transition from nursing to pizzeria ownership. Will shares why he built a backyard pizza oven and how that evolved into a brick-and-mortar pizzeria on Federal Hill in Baltimore. Then, he shares the story of his visit from Dave Portnoy, whose video made him a quasi-celebrity. You’ll want to listen up! Next up, The Robisons discuss running two separate yet complementary businesses. Learn how they manage social media for both industries differently and get their recommendations for how to install draft beer program at your pizzeria location. Plus: Listen to why they chose to operate Mosaic Pizza out of a second-generation restaurant space. SHOW NOTES: Tiny Brick Oven: tinybrickoven.com Mosaic Pizza: mosaic.pizza Silver Branch Brewing Co.: silverbranchbrewing.com International Pizza Expo Pizza Expo Columbus
#309
May 7 · 29 min
309. Introducing Your Audience to New Pizza Styles
Send us Fan Mail On this week’s episode of The Hot Slice podcast, we speak with Mario LaPosta and Dario Paone about what it’s like to introduce your pizzeria’s customers to pizza styles they might not have tasted before. Mario LaPosta learned the craft of wood-fired Neapolitan pizzas in Italy before bringing the style to Da LaPosta in Newton, Massachusetts. He shares his journey developing a custom flour blend, which includes a nine-year-old sourdough starter. LaPosta tells The Hot Slice about his experience opening a second restaurant – Mamma Luca in Portsmouth, New Hampshire – about 90 minutes from his original location. This time, he embarked on a journey with Roman-style pan pizza, which he also offers by the slice. He shares the difference in making dough for the two styles as well as what to know before opening a second location. Next up: We chat with Dario Paone of Volo Craft Pizza in Swampscott, Massachusetts. Paone was raised in a pizzeria family, but when starting this concept, he opted to introduce something new at the time (2017) – Detroit-style pizza. He recalls people asking for the Chicago slice and spreading the word about Volo Craft’s Motor City-inspired pies. He shares with listeners of The Hot Slice his experiences using online reviews to boost business and how he’s starting to work with third-party delivery apps to generate lunch business. It’s a one-of-a-kind episode with East Coast operators who specialize in pizzas from across the globe. You won’t want to miss it! Show Notes: Register today for Pizza Expo Columbus! Volo Craft Pizza: https://www.volopizzeria.com/ Da LaPosta: https://dalaposta.com/ Mamma Luca: https://mammaluca.com/ Recorded live at the International Pizza Expo!
#308
April 30 · 30 min
308. Secrets to Midwest Pizzeria Profitability
Send us Fan Mail When it comes to meeting customers where they are at, this episode of The Hot Slice podcast has it all. And, we’re doing it from the show floor of Pizza Expo 2026 in Las Vegas. Pizza Expo speaker Dana Hokin of Robert’s Pizza & Dough Co. shares how the pizzeria leverages its location on the ground floor of a large waterfront apartment building in downtown Chicago to cater to the recreational boating community and the building’s tenants through dock delivery and a walk-up take-out window. The pizzeria also uses its location to provide an exemplary experience for dine-in customers, offering patio and waterfront dining with Robert’s signature hospitality. Next, we hear from owner Joe Morelli and vice president of operations Paul Morgan of Crispelli’s Pizzeria & Bakery to learn about a hybrid concept that blends European-style bakery and fast-paced, gourmet pizzeria. Founded with the intent to offer affordable, high-quality food to the community, Crispelli’s has grown to eight locations with more on the way. Morgan breaks down the logistics of overseeing a massive bakery operation alongside high-volume pizza production. The dialogue covers everything from staff training protocols and kitchen workflows to navigating supply chain demands. Show Notes: International Pizza Expo: pizzaexpo.pizzatoday.com Robert’s Pizza & Dough Co.: robertspizzacompany.com Crispelli’s Bakery & Pizzeria: crispellis.com

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