The Hot Slice

Pizza Today
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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. 311. Pizza Passion with Purpose | Special Pizza Expo Series

    2일 전

    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.

    17분
  2. 310. Slices of Maryland: Brick Ovens and Brews

    5월 14일

    310. Slices of Maryland: Brick Ovens and Brews

    Send us Fan Mail In this episode taped live during Pizza Expo, we explore the Maryland pizza scene – plus some of its craft brews. First, we sit down with Brett and Bailey Robison of Maryland-based Mosaic Pizza and Silver Branch Brewing Co. to answer a question for the ages: What is the best pizza and beer combo of all time???  We sit down with Will Fagg of Tiny Brick Oven to hear about how his pursuit to become an AirBnB superhost led to a career transition from nursing to pizzeria ownership. Will shares why he built a backyard pizza oven and how that evolved into a brick-and-mortar pizzeria on Federal Hill in Baltimore. Then, he shares the story of his visit from Dave Portnoy, whose video made him a quasi-celebrity. You’ll want to listen up!  Next up, The Robisons discuss running two separate yet complementary businesses. Learn how they manage social media for both industries differently and get their recommendations for how to install draft beer program at your pizzeria location. Plus: Listen to why they chose to operate Mosaic Pizza out of a second-generation restaurant space.   SHOW NOTES:  Tiny Brick Oven: tinybrickoven.com   Mosaic Pizza: mosaic.pizza  Silver Branch Brewing Co.: silverbranchbrewing.com  International Pizza Expo  Pizza Expo Columbus

    26분

  3. 5월 7일

    309. Introducing Your Audience to New Pizza Styles

    Send us Fan Mail On this week’s episode of The Hot Slice podcast, we speak with Mario LaPosta and Dario Paone about what it’s like to introduce your pizzeria’s customers to pizza styles they might not have tasted before.   Mario LaPosta learned the craft of wood-fired Neapolitan pizzas in Italy before bringing the style to Da LaPosta in Newton, Massachusetts. He shares his journey developing a custom flour blend, which includes a nine-year-old sourdough starter.   LaPosta tells The Hot Slice about his experience opening a second restaurant – Mamma Luca in Portsmouth, New Hampshire – about 90 minutes from his original location. This time, he embarked on a journey with Roman-style pan pizza, which he also offers by the slice. He shares the difference in making dough for the two styles as well as what to know before opening a second location.  Next up: We chat with Dario Paone of Volo Craft Pizza in Swampscott, Massachusetts. Paone was raised in a pizzeria family, but when starting this concept, he opted to introduce something new at the time (2017) – Detroit-style pizza. He recalls people asking for the Chicago slice and spreading the word about Volo Craft’s Motor City-inspired pies.   He shares with listeners of The Hot Slice his experiences using online reviews to boost business and how he’s starting to work with third-party delivery apps to generate lunch business. It’s a one-of-a-kind episode with East Coast operators who specialize in pizzas from across the globe. You won’t want to miss it!  Show Notes:   Register today for Pizza Expo Columbus!   Volo Craft Pizza: https://www.volopizzeria.com/  Da LaPosta: https://dalaposta.com/  Mamma Luca: https://mammaluca.com/  Recorded live at the International Pizza Expo!

    29분
  4. 308. Secrets to Midwest Pizzeria Profitability

    4월 30일

    308. Secrets to Midwest Pizzeria Profitability

    Send us Fan Mail When it comes to meeting customers where they are at, this episode of The Hot Slice podcast has it all. And, we’re doing it from the show floor of Pizza Expo 2026 in Las Vegas.  Pizza Expo speaker Dana Hokin of Robert’s Pizza & Dough Co. shares how the pizzeria leverages its location on the ground floor of a large waterfront apartment building in downtown Chicago to cater to the recreational boating community and the building’s tenants through dock delivery and a walk-up take-out window. The pizzeria also uses its location to provide an exemplary experience for dine-in customers, offering patio and waterfront dining with Robert’s signature hospitality.   Next, we hear from owner Joe Morelli and vice president of operations Paul Morgan of Crispelli’s Pizzeria & Bakery to learn about a hybrid concept that blends European-style bakery and fast-paced, gourmet pizzeria. Founded with the intent to offer affordable, high-quality food to the community, Crispelli’s has grown to eight locations with more on the way. Morgan breaks down the logistics of overseeing a massive bakery operation alongside high-volume pizza production. The dialogue covers everything from staff training protocols and kitchen workflows to navigating supply chain demands.    Show Notes:   International Pizza Expo: pizzaexpo.pizzatoday.com   Robert’s Pizza & Dough Co.: robertspizzacompany.com   Crispelli’s Bakery & Pizzeria: crispellis.com

    30분
  5. 307. Catering to Customers | Special Pizza Expo Series

    4월 23일

    307. Catering to Customers | Special Pizza Expo Series

    Send us Fan Mail On this episode of The Hot Slice, we hear from Eric Sublett, co-owner of Firehouse Pizza in Kentucky. After his first pizzeria was damaged by a tornado, Eric and his wife used the opportunity to redefine their mission. They put their ideas into action at the Morgantown location and eventually replicated their vision in Bowling Green. The new menu included boozy shakes – a somewhat controversial choice in a town where serving alcohol was illegal until recently. Today, the couple is opening their third location in Franklin, Kentucky.  Next up on the series recorded during Pizza Expo 2026, we welcome Ahmad Mujtaba, who operates three pizzerias in the San Francisco Bay Area. Fremont, California-based Pizza Hub touts itself as the only certified Halal pizzeria in the region. Mujtaba shares what is involved in becoming Zabiha Halal certified and shares the challenges of sourcing Halal ingredients on the West Coast. Becoming Halal is not just a diet choice, he says, but a way of life.  Show Notes:   Learn more about Pizza Expo!  Firehouse Pizza: firehousepizza.net  Pizza Hub: onepizzahub.com

    40분
  6. 306. Succeeding with a Mobile Pizza Business | Special Pizza Expo Series

    4월 16일

    306. Succeeding with a Mobile Pizza Business | Special Pizza Expo Series

    Send us Fan Mail This week, The Hot Slice Podcast continues its Special Pizza Expo Series exploring what it takes to succeed with a mobile pizzeria. In the Pizza Today Village studio, Senior Editor Kate Lavin talks with two experienced mobile operators. They break down the daily realities, tough challenges, and big wins of working on the road. Zephanie’s Pizza (Kahuku, Hawaii) Zach and Stephanie Draper explain what it really takes to run a mobile pizza business in Hawaii. A mobile operator works out of a pizza oven built into a truck, trailer, or similar vehicle—allowing them to serve fresh pizza at beaches, events, and popular local spots. Zephanie’s takes advantage of a permanently placed mobile pizzeria. The couple is expanding to two locations. Key Takeaways: Building a mobile pizza brand in a unique, tourist-heavy market.Balancing artisan quality with the demands of a mobile setup.Creating a vibrant and uniquely Hawaiian variation pizza crust.Learn more @ zephaniespizza on Instagram. Bella & Penelope’s (Mont Claire, California) Carlos and Kelly Tello reveal how to build a winning mobile pizza business in California. They specialize in private events, enjoying repeat business and community connections. Carlos handles front operations, while Kelly manages logistics and decorations. They share what sets their brand apart from other food vendors in a busy market. Key Takeaways: Navigating the daily logistics of a mobile pizzeria.Strategies for engaging the local community on the move.Learn more @ bella_and_penelopes_ on Instagram. Catch the full episode now for practical advice on running a mobile pizza business. You’ll hear operator tips, success stories, and real-world solutions—direct from Pizza Expo interviews. Listen in to fuel your pizza dreams and learn what works on the road! Explore more about Pizza Expo.

    31분
  7. 305. 50 years of Goat Hill Pizza | Special Pizza Expo Series

    4월 9일

    305. 50 years of Goat Hill Pizza | Special Pizza Expo Series

    Send us Fan Mail This week, we continue to bring you interviews from The Hot Slice Podcast Studio in the Pizza Today Village at Pizza Expo. Senior Editor Kate Lavin had an engaging conversation with Philip De Andrade, founder of San Francisco-based Goat Hill Pizza that recently celebrated its 50th anniversary.   A piqued interest in restaurants initiated De Andrade’s journey into pizza, first in management then ownership. He shares the origin of the region and naming and history of the longstanding pizzeria. He chronicles how the business grew to three locations and the impact of the COVID-19 pandemic.   Listen as De Andrade shares insights on: ·         Community involvement and neighborhood support ·         Menu development and specials ·         Slice business ·         Interest in the frozen market. Learn more at https://www.goathillpizza.com/ and on Instagram at https://www.instagram.com/goathillpizza/   Explore more about Pizza Expo at pizzaexpo.pizzatoday.com.

    22분
  8. 304. Wylie Dufresne -- Creative Crust: Guide Your Menu With Curiosity | Special Pizza Expo Series

    4월 2일

    304. Wylie Dufresne -- Creative Crust: Guide Your Menu With Curiosity | Special Pizza Expo Series

    Send us Fan Mail We are just back from Pizza Expo, where the staff of Pizza Today welcomed the industry for the inaugural Pizza Today Village. We recorded episodes of The Hot Slice live on the show floor and will be rolling them out over the next several weeks.  Our first guest? None other than Wylie Dufresne, the keynote speaker at Pizza Expo. Dufresne made a name for himself in New York City’s fine dining scene by letting curiosity take the wheel. Whether it was a deconstructed eggs benedict or smoke salmon bagel with cream cheese, dishes were about more than meets the eye at Michelin-starred eatery wd-50. Today, Dufresne brings that same curiosity to Stretch Pizza, his New York-based pizzeria that marries old-school nostalgia with best-in-class Caesar salads, mozzarella sticks and meatball sliders. Find out how Dufresne’s devotion to a life of learning informs his journey forward in the pizza world – and how you can take inspiration from the process yourself. Show Notes: Stretch Pizza: stretchpizzanyc.com  Pizza Expo: pizzaexpo.pizzatoday.com Wylie Dufresne’s Recommended Reading The Joy of Pizza: thejoyofpizzabook.com  The Pursuit of Pizza: tonygemignani.com/books  Pizza Czar: piz.za.com/cookbook

    23분
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4.3
최고 5점
30개의 평가

소개

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.

정보

  • 제작진
    Pizza Today
  • 방송 연도
    2020년 - 2026년
  • 에피소드
    311
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    무삭제판
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    © 2026 The Hot Slice
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    The Hot Slice

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