The Hot Slice

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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.

  1. 318. Weight Loss Journey Sparks Top 50 Pizzerias with Arpan Patel, Lucky Dough Pizza, Pensacola, FL

    7 uur geleden

    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 pizzaioloSourdough 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 twiceTime and temperature as the make-or-break variables, especially when you're baking in Florida's humidity with no climate-controlled dough roomLanding 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 experienceHis alfresco, wood-fired setup — running two wood-fire ovens and learning to love the craft over convenienceA 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 doughPricing 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 waitWhat's next as he works toward an indoor location and keeps perfecting his wood-fired craftDough 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! 🍕

    27 min.
  2. 317. Confiscated Ingredients, Broken Ovens, One World Championship Pizza with Carmela Williams

    2 jul

    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 pressureDough and cheese decisions that held up when conditions didn'tWhy her family legacy (father Paul and sister Gemma are also world champions) shaped her competitive mindsetWith 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.

    43 min.
  3. 316. Opening an Upscale Pizzeria in a Historic Building

    25 jun

    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

    35 min.
  4. 315. Gen-Z Operator: How Joe Powers Took the Helm of an Award-Winning Pizzeria at Age 22

    18 jun

    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/

    28 min.
  5. 314. Grilled Pizza, Seasonal Menus & Profit Sharing

    11 jun

    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!

    29 min.
  6. 313. Dishing Dough Science with Pizza Chefs at National Restaurant Show

    4 jun

    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

    36 min.
  7. 312. Gabriel Baldinucci of Baldinucci Pizza Romana on Roman-Style Pizza, Culinary Travel to Italy

    28 mei

    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.

    34 min.
  8. 311. Pizza Passion with Purpose | Special Pizza Expo Series

    21 mei

    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.

    17 min.
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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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  • Maker
    Pizza Today
  • Jaren actief
    2020 - 2026
  • Afleveringen
    318
  • Beoordeling
    Expliciet
  • Copyright
    © 2026 The Hot Slice
  • Website van aflevering
    The Hot Slice

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