PIE 2 PIE - A Pizza Maker’s Podcast

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/

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/

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/

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/

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/

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/

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/

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/

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

In this episode of Pie 2 Pie, we sit down with Michael Fiorelli and Liz Gutierrez of Fiorelli Pizza, a wood-fired pizza venture based in a community garden in Venice, Los Angeles. Mike and Liz share their unique journey from working in fine dining to nearly opening a brick-and-mortar restaurant of their own to deciding to pursue a mobile pizza concept in an intimate, outdoor setting. They discuss the challenges and rewards of leaving their day jobs, the importance of staying true to their vision, and the power of storytelling in the food industry. The conversation also touches on the changing landscape of kitchen culture, the value of respect and patience in the workplace, and Mike's memorable appearance on the TV show Entourage. Join Alex as he delves into the magic of Fiorelli's secret garden pizza experience. https://www.instagram.com/fiorellipizza/ 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/

In this episode, meet Jean and Grace, the husband and wife duo behind Montreal's Brigade Pizza. The first Neapolitan pizza lineup concept in Canada, Brigade has been serving up beautiful Neapolitan pies and sparking conversations since 2014. They discuss the merits and pitfalls of VPN certification, the evolution of their dough recipe, and the struggle to balance creativity with customer expectations. The couple shares their entrepreneurial journey, from their frozen yogurt beginnings to the ups and downs of running a pizzeria as partners in both business and life. They reflect on valuable lessons learned, like the importance of perseverance and the acceptance that everything tends to work out in the end. Peppered with personal anecdotes and industry insights, this conversation is a must-listen for any pizza lover or aspiring restaurateur. Grab a slice and tune in as Alex, Jean and Grace prove that the recipe for success is one part passion, one part resilience, and a whole lot of love. https://brigadepizza.com/ 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/

Alex sits down with the one and only Angelo Womack of Rad Times Pizza for a no-bullshit, hilarious pizza chat that’s equal parts sage advice and ruthless roasts. Shots are fired, tea is spilled, and no one is safe, but primarily this episode is about the importance of keeping pizza FUN. Angelo is someone who keeps it 100 all the time, dropping truth bombs and hot takes that'll either have you laughing or crying, or both. We cover the influence of Dave Portnoy and Barstool Sports over the pizza industry, the dark side of social media and its effects on the restaurant industry, the influence of Roberta's on the pizza industry and the secret behind their famous bee sting pizza, NY pizza shops expanding into LA, dealing with tech bros wild pizza ideas, a power fart sent from god, and why you should re-think opening a restaurant with a partner. Along the way Angelo shares his journey from his days slinging pies at the legendary Roberta's in Brooklyn to opening his own joint in Silicon Valley, to launching Rad Times and expanding his impressive consulting portfolio. https://www.instagram.com/radtimespizza/ 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/

In this episode, Alex sits down with Luca of The LA Food Podcast and The LA Countdown to talk about a new era of food critics and their influence over the restaurant scene and the individuals who own and operate restaurants. Luca shares his origin story, starting back in 2021 when he embarked on an epic quest to devour 100 slices of pizza across Los Angeles – a journey that ignited his passion to share his culinary experiences with the world. Alex and Luca dive deep into the evolving role of food critics and influencers, exploring how they shape public opinion and impact the success of local eateries. They also trade tales from their own experiences in the food and music industries, and bond over their shared love for breakfast burritos. Get ready for a piping-hot conversation packed with laughs, insights, and spicy takes that'll leave you hungry for more. https://linktr.ee/TheLACountdown 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/

In this episode, meet Zack and Kara, the rad duo behind LA's Boy Blue. Blasting onto the scene last summer these two started popping up making incredible pizzas, but quickly began to expand their menu outside the realm of za, wondering, ‘what else can we cook in a Gozney Dome?’ Zack has worked at such reputable institutions as Roberta's, Prime Pizza, and Pizzeria Sei while Kara tapped into her culinary roots and past pop-up experience, and together they balance deliciousness and seasonal eclecticism. I'm talking beautiful and tasty delights from pizza to goyza to plantains to a noodle bar. While Zack oozes passion for pizza, Kara dabbles in the funky - late night eats, cafe dreams, industry nights if these two ever settle into a brick-and-mortar. So tune in for all the tasty nuggets, and we hope you enjoy it. https://www.boyblue.la/ 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/

In this episode of Pie 2 Pie, host Alex Koons sits down with the Holt Family of Sunday Pizza Company - a family of 4 that makes Detroit-style square pizza together. John and Laura, Johra, and Kaiden started making pizza at home on Sundays as a family activity which eventually turned into a booming mobile pizza pop-up. We get insight into their journey switching from brewing beer at home to bread baking and pizza making, their unique approach to popping up at local farmers markets with a wood-fired oven, letting the business grow organically, and their future plans to open up a small brick-and-mortar shop in their community in Folsom, California. The family talks about working together, the passion behind their product, putting quality over profits, and the importance of mental health. It's an inspirational episode highlighting family, connections through food, and staying true to your values. Thank you to our show sponsors→ Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce Dope Plant 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/

In this episode, we’re getting all dressed up to sit down with Caitlin and Daniel, owners of the highly acclaimed, Ronan Los Angeles. Tucked away on bustling Melrose Avenue, Ronan has earned a reputation for creating an elevated dining experience that puts pizza at the forefront. A relationship forged in the fires of professional kitchens, we discuss the origins (and hidden meanings) of their logo, serving literally thousands of pizzas at the Coachella music festival, their Ode to Philippe's, the challenges of running a restaurant as a married couple, and so much more. This wonderful conversation is filled with insight and sage advice for folks at all stages of their career. See the passion, teamwork, and perseverance required to carve out the life you want and find success in the insanity of the restaurant world. https://www.ronanla.com/ 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/

In this episode, Jose and Bronwen of Naughty Pie Nature join PIE 2 PIE to discuss their incredible journey going from starting their pizza pop-up to opening a brick-and-mortar shop in LESS THAN A YEAR. After years of working in big corporate restaurants and missing the creative control and hands-on experience of pizza, they quickly snowballed into the LA pizza scene. We talk about taking the leap to quit their jobs and go all-in on pizza, hustling to book pop-ups, streamlining operations, cooking in Gozney Domes, getting into a space, and ultimately manifesting their pizza dreams in record time. Jose and Bronwen also discuss support from the pizza community, social media marketing, expanding the menu, future plans, and more. https://www.instagram.com/naughtypienature/ 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/

Join us as we chat with Ryan Mondragon, owner of Sanctuary Pizza the mobile catering legend out of Turlock, California. Ryan takes us through his journey from learning wood-fired pizza basics while working at a local restaurant to launching his own catering operation and acquiring a pizza trailer during the pandemic. He shares how he built up his business through backyard pop-ups, honed his dough-making and social media skills, and found his pizza voice. Ryan also discusses competing at the Pizza Expo, the realities of catering logistics, and his future plans to open a brick-and-mortar pizzeria. https://www.instagram.com/sanctuary_pizza/

In this episode, we sat down with Damien Moore of Jackknife Brewing in British Columbia, Canada to chat about his metal inspired brewery and pizzeria.

Meet the genius behind Fire and Wood Catering, Thomas DeSantis! Thomas gives us an inside look at what it takes to operate a mobile wood-fired pizza and event catering operation at the highest level. Get an inside look at Thomas' journey from starting in New York to launching his own business in Los Angeles. We discuss how to grow a mobile operation from the ground up, the day-to-day operations and logistics of running a mobile pizza business, and how to be resourceful when something inevitably doesn’t go your way and you just have to figure sh*t out. You can hear the passion and perseverance in his voice as he describes how he navigates the challenges of the food industry's highs and lows. It's truly inspiring. This episode is packed with nuggets of wisdom, don’t miss out! https://www.instagram.com/fireandwoodcatering/ https://www.fireandwoodcatering.com/ 🚀 HOW TO STEAL A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/