PIE 2 PIE - A Pizza Maker’s Podcast

Alex Koons
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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.

  1. -2 H

    The Dough Vinci Code w/ Anthony Falco International Pizza Consultant

    This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 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 Anthony Falco, the international pizza consultant joins us. Key Ingredients The rise and influence of Roberta's in Brooklyn History and Evolution of pizza styles globally What it means to be an international pizza consultant The importance of good ingredients and proper technique Family life and work balance Real talk about Pizza Expo and the business side of the pizza industry Chapters: 00:00:00 - Pop-up Memories and Book Release 00:03:06 - The Roberta's Legacy 00:05:31 - Why Roberta's Changed Pizza Culture 00:08:18 - Why No Personal Pizzeria Yet? 00:15:17 - Pizza Styles and History Discussion 00:23:23 - Electric vs. Wood-Fired Ovens Debate 00:30:41 - The Art of Consistency 00:35:44 - Path to International Consulting 00:41:42 - Perfect Pizza Proportions 00:56:19 - Becoming a Pizza Consultant 01:01:07 - Family Life and Travel Balance 01:11:57 - Pizza Expo Stories 01:17:46 - Writing the Pizza Book 01:24:44 - The Restaurant Industry Reality 01:34:06 - Rapid Fire: Overrated/Underrated

    1 h 42 min

  2. 3 JANV.

    Best of The Best w/ Frank Pinello of Best Pizza

    This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 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   Frank Pinello is the ultimate archetype of a badass pizza guy. He’s got the accent, the heritage, the skills, and a natural coolness that only a few people are born with. I remember watching The Pizza Show religiously when it first aired. Frank’s authentic curiosity—despite being a CIA graduate and a successful pizzeria owner—made him stand out. Exploring different styles, and connecting with pizza shop owners because his genuine interest always came through. On this trip, his pie was one of my favorite slices, and sitting outside Best Pizza on those lawn chairs felt almost spiritual. But it’s not just about Frank. He’s helped me become a fan of everyone in the pizza world. Big or small, every one of us has a story worth sharing, and that’s what excites me most about doing these pods. I hope you enjoy spending a little time with Frank and I in the back of the best pizza shop in America: Best Pizza.Chapters: 0:00 - Introduction 13:18 - Keep It Simple: The Menu Philosophy 22:56 - Going Solo: Partnerships & Growth 34:15 - Making Perfect Pizza: Craft & Technique 43:29 - NYC Pizza Evolution: Past to Present 54:30 - Better Kitchen Culture: Breaking Traditions 58:28 - The Pizza Show: VICE Legacy 1:07:22 - Time Management: Running Multiple Shops 1:12:51 - Over/Under: Industry Hot Takes 1:15:40 - What's Next: New Shows & Projects

    1 h 18 min

  3. 27/12/2024

    A Slice to Remember: 2024 Wrap Up w/ Alex Koons

    This Episode’s Sponsors→ 🎶 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   Join your host of PIE 2 PIE, Alex Koons as he slices through the biggest moments of 2024. In this year-end special, we're wrapping up 89 episodes of unfiltered pizza talk, candid conversations, industry insights, and unforgettable moments from badass pizza makers across the globe.   Chapters: 00:00:03 - Introduction & Studio Update 00:01:15 - Best Sausage in The World: Maestro Sausage 00:01:52 - 2024 Overview & Global Reach 00:03:00 - Hidden Gems 00:09:01 - Memorable Moments 00:23:56 - Inspiring Stories 00:27:46 - Hottest Takes 00:35:21 - Best Non-Pizza Episodes 00:36:41 - Crossover Episodes Highlight 00:38:49 - Top Episodes Countdown 00:43:27 - Year-End Thank You & Future Plans

    47 min

  4. 20/12/2024

    Capri Club w/ Auggie Russo of Tiny Pizza Kitchen

    This Episode’s Sponsors→ 🎶 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   Step into the world of artisan pizza making with Augie Russo, where dough isn't just ingredients - it's a spiritual experience. In this episode, we explore how a former film editor found his calling in pizza and created a uniquely creative pop-up pizza business in New York. Key Ingredients:• How Augie's signature chili peppers landed in Stephen Colbert's cookbook• The sacred art of pizza making: why he plays music for his dough• His unique pizza recipes and pop-up business approach• Secret tips for perfect pizza dough fermentation• The journey from editing political ads to crafting artisan pizzas• Why he's moving his pizza kitchen to a houseboat Pizza makers and food lovers alike will appreciate Augie's deep dive into dough development, creative toppings, and the philosophy that every pizza tells a story. From his 72-hour cold fermentation process to his thoughts on flour selection, this episode is packed with practical pizza-making wisdom and inspirational insights. Whether you're an aspiring pizza maker, running your own pizza pop-up, or simply love great food, Augie's journey shows how putting love into your craft yields something truly special. Chapters:0:00 - Introduction: Meeting Augie at Stanislaus4:04 - The Colbert Connection: How Chilies Made It to the Cookbook10:17 - The Philosophy of Pizza Making: Music, Energy & Dough24:20 - Building a Pizza Business: From Pop-ups to Private Events32:14 - The Technical Side: Flour Choice, Fermentation & Temperature43:08 - Career Evolution: From Film Industry to Pizza Life52:52 - Future Plans: Moving the Kitchen to a Houseboat57:28 - Wedding Cakes to Pizza: Why He Left Fine Dining1:06:15 - The Sacred Art of Breadmaking: God in the Dough1:21:12 - Community Building: Horizontal Networking in Pizza1:31:05 - Hot Takes: Thoughts on Industry Trends #pizza #pizzamaking

    1 h 23 min

  5. 13/12/2024

    A Roman Empire w/ Rob Cervoni of Taglio Pizza

    This Episode’s Sponsors→ 🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 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 took PIE 2 PIE all the way out to Mineola, Long Island to sit down at Taglio Pizza with Rob Cervoni - a force to be reckoned with in the pizza world who's doing things his own way. Rob's spot was recently ranked #3 slice shop in the world, but that's just scratching the surface of what makes this conversation special. From flipping houses to fund his pizzeria dream to pushing 90% hydration dough when others said it couldn't be done, Rob keeps it real about what it actually takes to build something different in this industry.What I love about Rob is his brutal honesty - he'll tell you straight up that being #3 in the world is both a blessing and a curse. He's got this incredible ability to market himself while staying authentic, whether it's his viral spatula interviews or his strategic approach to Food Network appearances. But don't let the social media presence fool you - this is someone who deeply understands both the science and business of pizza making.   Key Ingredients: Built a successful Roman-style pizzeria outside NYC against all odds Supplements restaurant income through strategic house flipping Plans to scale to seven locations before eventual exit Innovating with 90% hydration dough and unique flour blends Created viral social media presence without compromising authenticity Testing cutting-edge tech like AI phone systems Self-described "functionally lazy" - masters systems to work smarter Maintains quality while scaling through strategic planning   Chapters: 00:00 - Introduction & The Long Island Pizza Scene 03:51 - Real Talk: Industry Criticism & Standards 10:10 - The Double-Edged Sword of Success 25:45 - Equipment Wars & Industry Partnerships 35:20 - Breaking Tradition: The Roman Style Revolution 45:30 - Growth Strategy & Future Plans 55:15 - Social Media Game & Content Creation 1:05:00 - Technology & The Future of Pizza 1:15:20 - Overrated/Underrated & Closing Thoughts

    1 h 23 min

  6. 06/12/2024

    All Roads Lead to Pizza w/ Scott Wiener

    This Episode’s Sponsors→ 🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 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 for an intimate conversation with Scott Wiener, founder of Scott's Pizza Tours and Slice Out Hunger, pizza historian extraordinaire, and all around good guy.   From his early days as a sound engineer living on an Ellis Island ferry boat to building New York's premier pizza tour company, Scott shares how his passion project evolved into a thriving business and cultural institution. Discover how he transformed from an outsider with no industry connections into one of pizza's most respected voices, while maintaining his commitment to education and community.   Recorded in a storage facility surrounded by his legendary Guinness World Record pizza box collection, this candid discussion explores the changing landscape of pizza culture, competition judging, and why sometimes the best business plan starts with just showing up.   Key Ingredients: • Started Scott's Pizza Tours in 2008 with $7,000 savings while living rent-free on a boat • Grew from 100 tours/year to 700+ tours annually serving 7-10,000 people • Created Slice Out Hunger which now has 800 pizzeria partners nationwide • Believes newer pizzerias often understand dough science better than legacy shops • Advocates for standardized pizza competition judging with style-specific certification • Maintains world's largest pizza box collection (requiring formal archival gloves!) Chapters: 00:00 - The Evolution of NYC Pizza Scene 22:10 - From Sound Engineer to Pizza Professional 34:19 - Building a Tour Company from Scratch 52:49 - Becoming a Pizza Industry Voice 01:07:03 - Competition Judging & Standardization 01:34:40 - The Birth of Slice Out Hunger 01:42:03 - Rapid Fire: Overrated/Underrated 01:48:27 - Inside the World Record Collection

    1 h 56 min

  7. 29/11/2024

    Protected Designation of Origin w/ Tommy Ardito of Brooklyn D.O.P.

    This Episode’s Sponsors→ 🎶 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 episode, meet Tommy Ardito from Brooklyn DOP, a pizzeria that's redefining what modern New York pizza can be. Starting with just 10 dough balls and some Italian hip-hop playing out the window, he and his partner Jason D'Amelio converted a former mafia social club (complete with resident ghost Carmine) that balances artisanal quality with neighborhood pizzeria soul. We also talked about the new concept Tommy's launching: Fast Life - a fresh concept aimed at capturing pizza's golden age without falling into the nostalgia trap. Through deep dives into pre-ferments, flour science, and the truth about questionable oven design, Tommy breaks down the approach that's earned Brooklyn DOP recognition while staying true to its community roots.   Key Ingredients: The truth about artisanal pizza in Brooklyn why it's both overrated and evolving How a former mafia social club (complete with resident ghost Carmine) became a neighborhood pizzeria Biga vs. Poolish: Breaking down the science of dough fermentation and why fresh local flour beats imported Italian brands Why Top Gun might be the most misunderstood film of the 1980s The importance of taking care of delivery drivers and maintaining neighborhood connections   Chapters: 00:00 - Intro & Maestro Sausage Sponsor Message 03:04 - NYC Pizza Origins: From Sloppy Chicken Parm to Modern Slice 05:07 - Dough Science Deep Dive: Pre-Ferments, Polish vs Biga Debate 13:21 - Brooklyn Pizza Community: Competition, Collaboration & Culture 20:24 - Brooklyn DOP Story: Artisanal vs Traditional NY Pizza Evolution 26:35 - Restaurant Build-Out: Location Selection & Hood System Investment 34:20 - From Former Mafia Social Club to Modern Pizzeria 42:12 - PizzaMaster Faults & Equipment Maintenance 48:18 - Homoeroticism in Top Gun 50:39 - Flour Wars: Orlando Foods, Caputo & Fresh Local Ingredients 59:10 - Fast Life Pizza Concept: New Brand Development & Strategy 1:04:57 - Millennial Nostalgia: Pizza Culture Then & Now 1:15:05 - Overrated or Underrated 1:25:53 - Delivery Stories & Sign off

    1 h 31 min

  8. 22/11/2024

    King & Queen of Pies w/ Nino + Shealyn Coniglio of Coniglio’s Old-Fashioned

    This Episode’s Sponsors→ 🎶 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 traveled to Morristown, New Jersey to sit down with Shealyn & Nino Coniglio of Coniglio's Old-Fashioned. These 2 have created an incredible pizzeria that is also a full-scale bakery operation with artisanal bread, pastries, and desserts. Nino gets candid about the real challenges of running a successful restaurant and shares priceless nuggets of wisdom. From firing your entitled customers to creating sustainable business models. With plans for a new bar and additional locations, this pizza power couple proves that success in the pizza game isn't just about perfect crust - it's about building something special that serves both your community and your future.   Key Ingredients: • The importance of comprehensive business planning and proper capitalization • Why owning property is crucial for long-term success in the restaurant industry • How to balance quality and scale while maintaining authenticity • The real economics behind running a successful pizzeria • Why employee retention and fair wages are crucial for growth • The value (and limitations) of competition wins and media exposure   Chapters: 00:00 - How a weird pizza connection led to Morristown 16:57 - Building out the space and initial challenges 31:50 - Fire Your Customers: Tales of dealing with difficult patrons and maintaining standards 45:08 - The Bread Program Evolution: From pizza shop to full-scale bakery operation 01:05:20 - Pizza Competition Chronicles: Stories from the competition circuit and TV appearances 01:23:15 - The Real Economics of Pizza: Breaking down costs, margins, and business realities 01:38:40 - The McDonald's Model & Restaurant Economics: Discussion of franchise systems and business models 01:52:30 - Expansion plans and new ventures 02:05:45 - The Brooklyn Pizza Crew Days 02:12:56 - Overrated or Underrated: Quick-fire opinions on industry topics

    2 h 4 min
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À propos

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.

Informations

  • Création
    Alex Koons
  • Années d’activité
    2023 - 2025
  • Épisodes
    92
  • Classification
    Contenu explicite
  • Copyright
    © Copyright 2024 All rights reserved.
  • Site web de l’émission
    PIE 2 PIE - A Pizza Maker’s Podcast

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