How You Slice It Slice

From a newlywed decision to go all-in on his dad’s pipe dream of opening a pizzeria to making practice dough in his hotel room and ranking fifth in the World Pizza Championship, Landon is a stellar example of the power of learning through action. 

Tune in for an episode brimming with — to quote our guest — “the beautiful process of learning something new and being humbled by how much you don’t know.” 

When temporarily closing one of your pizzerias for renovations results in memes and palpable heartbreak, you know you’re doing something very, very right. Nikki doesn’t just run 16 beloved shops — she curates three distinct pizza brands across NYC.  

Dive into this episode for an inside scoop from an entrepreneur so devoted to her craft that she graduated college on a Friday, started at the pizzeria on Monday, and hasn’t ever stopped. 

Sparking warm memories, like a standing pizza night with mom or that first-ever bite of a favorite slice, is at the core of Shins Pizza. Shin and Melissa built their beloved pizzeria on the belief that an experience isn’t just one thing — it’s a combo of all our senses. 

Tune in for advice on letting people do what they do best, drawing inspiration from an autograph wall, and how cutting 50 grams of water can change everything.

In just four years, Nardo has built one of the nation’s top independent pizzerias. His secret? Being extremely true to himself and his community. With adventurous, musically named pies (and live music in the shop!), arcade games, and a secret menu, we’re not surprised that Nardo’s Pizza is an absolute hit. 

Tune in for (a censored version) of Nardo’s mom’s (very solid) business advice, the definitive reason that pizza beats burgers, and how an April Fool’s goof became a signature dish. 

Manny and his brother bought their father’s pizzeria and run it together to serve multiple generations of their community. Their proven philosophy: Imagine every order is being prepared for your mom, dad, son, or daughter. 

Hop in for an energetic conversation about new versus existing customers, how to know when you’re successfully staffed, and what it’s like to find out that you’re kind of a big deal. 

Artan had already navigated everything from the mafia to washing dishes in order to open pizza shops in two countries, but it was his son’s unexpected hankering for corporate pizza that lit a fire in him to open Florida’s first-ever mobile pizzeria, now a beloved brick-and-mortar destination. 

Listen in for Artan’s most important element of a successful restaurant, tips on balancing international nuances with a classic recipe, and your likelihood of getting a Hawaiian pizza in Italy.