PIE 2 PIE - A Pizza Maker’s Podcast Alex Koons

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/