The Hot Slice
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.
Episodes
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 ...
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, ...
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 Ap...
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,...
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 ...
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 nu...
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 lo...
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 ...
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 thoughtf...
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.
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. DiMe...
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-hyd...
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 p...
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 inno...
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 ...
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 blen...
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 boat...
On this episode of The Hot Slice, we hear from Eric Sublett, co-owner of Firehouse Pizza in Kentucky. After his first pizzeria was damaged by a tornado, Eric and his wife used the opportunity to redefine their mission. They put their ideas into action at the Morgantown location and eventually replicated their vision in Bowling Green. The new menu included boozy shakes – a somewhat controversial choice in a tow...
This week, The Hot Slice Podcast continues its Special Pizza Expo Series exploring what it takes to succeed with a mobile pizzeria. In the Pizza Today Village studio, Senior Editor Kate Lavin talks with two experienced mobile operators. They break down the daily realities, tough challenges, and big wins of working on the road.
Zephanie’s Pizza (Kahuku, Hawaii)
Zach and Stephanie Draper explain what it really tak...
This week, we continue to bring you interviews from The Hot Slice Podcast Studio in the Pizza Today Village at Pizza Expo. Senior Editor Kate Lavin had an engaging conversation with Philip De Andrade, founder of San Francisco-based Goat Hill Pizza that recently celebrated its 50th anniversary.
A piqued interest in restaurants initiated De Andrade’s journey into pizza, first in management then ownership.
H...
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