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**?xml version="1.0" encoding="UTF-8"?> feed xmlns:yt="http://www.youtube.com/xml/schemas/2015" xmlns:media="http://search.yahoo.com/mrss/" xmlns="http://www.w3.org/2005/Atom"> link rel="self" href="http://www.youtube.com/feeds/videos.xml?channel_id=UC8e--RGgSTBDpRBvL8Zeg8A"/> id>yt:channel:8e--RGgSTBDpRBvL8Zeg8A/id> yt:channelId>8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>PizzaTodayMagazine/title> link rel="alternate" href="https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2008-09-02T19:38:07+00:00/published> entry> id>yt:video:Z5ZXfS43iqA/id> yt:videoId>Z5ZXfS43iqA/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>212. Catching up with King Umbertoâ€™s Giovanni Cesarano/title> link rel="alternate" href="https://www.youtube.com/watch?v=Z5ZXfS43iqA"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-06-27T04:00:06+00:00/published> updated>2024-06-27T04:37:12+00:00/updated> media:group> media:title>212. Catching up with King Umbertoâ€™s Giovanni Cesarano/media:title> media:content url="https://www.youtube.com/v/Z5ZXfS43iqA?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/Z5ZXfS43iqA/hqdefault.jpg" width="480" height="360"/> media:description>Giovanni Cesarano is part of the new generation behind the legendary King Umberto on Long Island, New York. We last caught up with Giovanni in 2021 on the podcast when we shared with him that he had been named a Rising Star in the Pizza Industry. A lot has happened with Giovanni and the business. We talk about how heâ€™s able to keep King Umbertoâ€™s top of mind in a changing New York pizza scene. We learn more about how the business has elevated and talk pizza styles. Giovanni remains humble in his leadership. In his Rising Stars Q&A, he was asked, what is something uniquely youâ€™ve brought to the pizza business? He replied, â€œItâ€™s hard to be unique in a business where so much information is shared and seen on a day-to-day basis. With that being said my mother was a seamstress growing up, so I watched her make beautiful dresses and that was always inspiring for me. Weâ€™ve introduced some cool King Umberto gear like hats, t-shirts, and jackets.â€ Check out that Rising Stars Q&A at https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizza-industry/ . Listen to this one-on-one interview with Giovanni and Executive Editor Denise Greer. Learn more about King Umberto at https://www.kingumberto.com/ Follow King Umberto on Instagram at https://www.instagram.com/kingumberto/ Follow Giovanni on Instagram at https://www.instagram.com/giovanni_chez/ Listen to Giovanniâ€™s previous The Hot Slice episode: https://pizzatoday.com/podcasts/the-hot-slice/s5e1-rising-star-john-cesarano-on-continuing-a-legacy/./media:description> media:community> media:starRating count="1" average="5.00" min="1" max="5"/> media:statistics views="21"/> /media:community> /media:group> /entry> entry> id>yt:video:4jaYFt2oruk/id> yt:videoId>4jaYFt2oruk/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>How to update your exhibitor profile/title> link rel="alternate" href="https://www.youtube.com/watch?v=4jaYFt2oruk"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-06-26T17:34:08+00:00/published> updated>2024-06-26T17:34:08+00:00/updated> media:group> media:title>How to update your exhibitor profile/media:title> media:content url="https://www.youtube.com/v/4jaYFt2oruk?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i1.ytimg.com/vi/4jaYFt2oruk/hqdefault.jpg" width="480" height="360"/> media:description>/media:description> media:community> media:starRating count="1" average="5.00" min="1" max="5"/> media:statistics views="12"/> /media:community> /media:group> /entry> entry> id>yt:video:r9BUp3rQ_mE/id> yt:videoId>r9BUp3rQ_mE/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>How to set up your exhibitor dashboard account/title> link rel="alternate" href="https://www.youtube.com/watch?v=r9BUp3rQ_mE"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-06-26T17:33:17+00:00/published> updated>2024-06-26T17:33:17+00:00/updated> media:group> media:title>How to set up your exhibitor dashboard account/media:title> media:content url="https://www.youtube.com/v/r9BUp3rQ_mE?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/r9BUp3rQ_mE/hqdefault.jpg" width="480" height="360"/> media:description>/media:description> media:community> media:starRating count="0" average="0.00" min="1" max="5"/> media:statistics views="6"/> /media:community> /media:group> /entry> entry> id>yt:video:MCHstJ9i06Q/id> yt:videoId>MCHstJ9i06Q/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>211. World Champion Pizza Maker of the Year Tony Cerimele/title> link rel="alternate" href="https://www.youtube.com/watch?v=MCHstJ9i06Q"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-06-20T04:00:06+00:00/published> updated>2024-06-26T18:19:36+00:00/updated> media:group> media:title>211. World Champion Pizza Maker of the Year Tony Cerimele/media:title> media:content url="https://www.youtube.com/v/MCHstJ9i06Q?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i2.ytimg.com/vi/MCHstJ9i06Q/hqdefault.jpg" width="480" height="360"/> media:description>Itâ€™s been a whirlwind kind of few months for Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania. After capturing the first-place finish in the Pan Division, Tony went on to win the Finals to be named World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas. We caught up with Tony to see learn more about his winning pizza, competing at an international level and see whatâ€™s happened since the big win. During a Q&A, we asked Tony: What does it mean for you to receive recognition as the Pizza Maker of the Year? He said, â€œI think the biggest thing for me is that fact that I accomplished something I set out to do a long time ago. I first started competing in 2017. Since the beginning it has been a rollercoaster. Looking at it now I am most happy to bring these awards back to my hometown of Nesquehoning, PA, and all of Northeastern Pennsylvania. We have some incredible pizza in our area and I am just happy to be a part of the community. I think the most import thing for me after winning is the fact that my daughters witnessed firsthand that hard work and determination really do pay off in the end. They saw all the reps, all the trials and tribulations with this pizza, and to get this outcome was the greatest example I could give them to keep pushing forward to achieve what you dream off.â€ Read his Q&A at https://pizzatoday.com/topics/industry-news/world-champion-pizza-maker-of-the-year-2024-is-tony-cerimele-new-columbus-pizza-co//media:description> media:community> media:starRating count="4" average="5.00" min="1" max="5"/> media:statistics views="51"/> /media:community> /media:group> /entry> entry> id>yt:video:2Mn_AViixCI/id> yt:videoId>2Mn_AViixCI/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>Pizza Con 24 - Registration is Live!/title> link rel="alternate" href="https://www.youtube.com/watch?v=2Mn_AViixCI"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-06-13T16:33:25+00:00/published> updated>2024-06-17T02:46:11+00:00/updated> media:group> media:title>Pizza Con 24 - Registration is Live!/media:title> media:content url="https://www.youtube.com/v/2Mn_AViixCI?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/2Mn_AViixCI/hqdefault.jpg" width="480" height="360"/> media:description>/media:description> media:community> media:starRating count="3" average="5.00" min="1" max="5"/> media:statistics views="70"/> /media:community> /media:group> /entry> entry> id>yt:video:ZV7bUnkyGRk/id> yt:videoId>ZV7bUnkyGRk/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>210. Not Ready for Retirement with Chip Myles/title> link rel="alternate" href="https://www.youtube.com/watch?v=ZV7bUnkyGRk"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-06-13T04:00:06+00:00/published> updated>2024-06-26T18:19:36+00:00/updated> media:group> media:title>210. Not Ready for Retirement with Chip Myles/media:title> media:content url="https://www.youtube.com/v/ZV7bUnkyGRk?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/ZV7bUnkyGRk/hqdefault.jpg" width="480" height="360"/> media:description>This week on The Hot Slice Podcast is Chip Myles. His passion for the pizza business and his customers radiates through this episode. Chip Myles opened Mylesâ€™ Pizza Pub in 1978 in Bowling Green, Ohio. The pizza pub's family business hospitality, unique style of pizza, and late-night hours earned a loyal fanbase among the Bowling Green community and beyond in Ohio, leaving a lasting legacy behind when they closed in 2016. The Myles family moved to Greenville, SC, where they re-opened Mylesâ€™ Pizza Pub in 2019. Chip, now in his 70s, still mans the kitchen every day the pub is open and serves as keeper of the secret sauce. Though Chip shares restaurant owner responsibilities with his wife Bridget and daughter Meredith, he remains the sole keeper of the secret sauce. The new pub gets visitors from their Bowling Green era almost every day, and ships their pizzas nationwide for those who can't make the trip. Listen to more on: â€¢ Closing the Bowling Green, OH restaurant â€¢ Opening in Greenville, SC, and the notable differences â€¢ Being a hands-on operator â€¢ Why retirement wasnâ€™t for Chip â€¢ Handing over the reins to your daughter â€¢ Whatâ€™s next? Learn more about Mylesâ€™ Pizza Pub at https://www.mylespizzapub.com/./media:description> media:community> media:starRating count="1" average="5.00" min="1" max="5"/> media:statistics views="34"/> /media:community> /media:group> /entry> entry> id>yt:video:neRKRqkFKQs/id> yt:videoId>neRKRqkFKQs/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>209. Pizza For Ukraine with Corey Watson/title> link rel="alternate" href="https://www.youtube.com/watch?v=neRKRqkFKQs"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-06-06T04:00:06+00:00/published> updated>2024-06-26T18:19:36+00:00/updated> media:group> media:title>209. Pizza For Ukraine with Corey Watson/media:title> media:content url="https://www.youtube.com/v/neRKRqkFKQs?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/neRKRqkFKQs/hqdefault.jpg" width="480" height="360"/> media:description>This week, we talk with Corey Watson, founder of Pizza for Ukraine. Pizza for Ukraine's mission is to Make Pizza, Not War. We make Neapolitan pizza is made for Ukrainians affected by the trauma of war. Whether they are displaced, orphaned, wounded, responding to emergencies, or fighting for freedom, hope is served one pizza at a time. Corey joined us via Zoom from Kyiv, Ukraine to talk about his Pizza for Ukraine nonprofit and his push for pizza as a humanitarian food. In release from Pizza for Ukraine, Corey shares: Pizza for Ukraine was founded by \Watson, who was born and raised in Portland, Oregon, where he studied Political Science at Portland State University, with a focus on National Security, Authoritarianism, and Democracy Promotion. After university he worked as a software engineer before pursuing his passion for pizza in Naples, Italy. There, he trained as a pizzaiolo at the Associazione Verace Pizza Napoletana (AVPN). Before Russia began its full-scale invasion of Ukraine on February 24, 2022, he planned to work at an AVPN pizzeria. Instead, he made his way to Poland on April 25th, 2022 to volunteer with World Central Kitchen on the Ukrainian border in Przemsyl, Poland. There he helped cook and serve hundreds of thousands of portions of food for Ukrainian refugees. Then on June 20th, 2022 he moved to Lviv, Ukraine to volunteer indefinitely and start Pizza for Ukraine. The broad mission of Pizza for Ukraine is to â€œMake Pizza, Not Warâ€. While Ukrainian forces are fighting back against Russia, Pizza for Ukraine will support the cause by making Neapolitan pizza for Ukrainians who are displaced, orphaned, wounded, responding to emergencies, and fighting for freedom. Believing pizza to be humanityâ€™s favorite food, it can provide a source of nourishment and hope, but also as a bridge to connect the world and act as a communal lens to discover support at an inspirational level beyond other forms of aid. Now based in Kharkiv, Ukraine, a frontline city less than 20-miles from the Russian border thatâ€™s under constant attack, Pizza for Ukraine begins its new mission to open a pizza school in Kharkiv. Such a school will invest in the local economy by providing Ukrainians new professional skills to start new businesses, provide children an uplifting experience, youth a feeling of empowerment, soldiers to receive psychological therapy, and volunteers to take part in pizza deployments to villages along the frontlines. Pizzaiolos from around the world are invited to teach at this school in-person or remotely via a video-link. Its first masterclass will be on June 10th, in collaboration with the Swiss charity HEKS/EPER, to provide Ukrainian female youth empowerment and opportunities to become future pizzaiolas. On June 15th and 16th theyâ€™ll be welcomed to volunteer at the Vintage Buro Charity Market as Pizza for Ukraine makes and sells pizzas to fundraise for the Ukrainian military. Pizza for Ukraine has been supported by the Associazione Verace Pizza Napoletana, the guardians of the Neapolitan pizza tradition based in Naples, Italy. Mobile pizza ovens donated by Ooni, pizza flour from Caputo, tomatoes from Ciao, dough mixer from Sunmix, pizza making tools from Gi Metal and Cambro, and donations from private individuals through its website: https://pizzaforukraine.org/media:description> media:community> media:starRating count="1" average="5.00" min="1" max="5"/> media:statistics views="45"/> /media:community> /media:group> /entry> entry> id>yt:video:Eg3Fv10wf64/id> yt:videoId>Eg3Fv10wf64/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>208. The Explosion of Mattengaâ€™s Pizzeria with Hengam Stanfield/title> link rel="alternate" href="https://www.youtube.com/watch?v=Eg3Fv10wf64"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-05-30T04:00:06+00:00/published> updated>2024-06-26T18:19:36+00:00/updated> media:group> media:title>208. The Explosion of Mattengaâ€™s Pizzeria with Hengam Stanfield/media:title> media:content url="https://www.youtube.com/v/Eg3Fv10wf64?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i2.ytimg.com/vi/Eg3Fv10wf64/hqdefault.jpg" width="480" height="360"/> media:description>This week, Josh and Denise chat with Hengam Stanfield, co-owner of Mattengaâ€™s Pizzeria in San Antonio, Texas. What started out as taking over a failing pizzeria in 2013 has grown into eight locations and expanding. Hengam and husband Matt met in college, both aspiring engineers but soon realized they wanted to be in business for themselves. They entered the restaurant world without any experience in dining. They learned on the job from day one. They were able to apply their engineering mindset to establishing the systems to help their business succeed. In 2020, after considering selling their two-unit operation, Hengam and Matt decided instead to take their business to the next level and grow. Even amidst the pandemic, Mattengaâ€™s able to grow by 20 percent that year. Hengam shares their growth strategy and what she is looking for in potential restaurant spaces. Mattengaâ€™s staff is key to the pizza companyâ€™s growth. Hengam talks leadership and how important communication and team development are. Hengam host the Making Dough Show on YouTube with over 500 episodes focused on restaurant business advice and tips. We get into a discussion about one of her episodes on Using AI in marketing. Check out her Making Dough Show at https://www.youtube.com/@makingdoughshow/. Also on the podcast episode: Hengamâ€™s drive to be a leader and educator in the pizza industry. Mattengaâ€™s priorities are in the next year. Social media strategy. Learn more at https://mattengas.com/ and on Instagram at https://www.instagram.com/mattengaspizza/ ./media:description> media:community> media:starRating count="4" average="5.00" min="1" max="5"/> media:statistics views="56"/> /media:community> /media:group> /entry> entry> id>yt:video:Zxwg_KCd0-k/id> yt:videoId>Zxwg_KCd0-k/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>207. Daily Dough with Gus Francoâ€™s Pizza/title> link rel="alternate" href="https://www.youtube.com/watch?v=Zxwg_KCd0-k"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-05-23T04:00:06+00:00/published> updated>2024-06-26T18:19:36+00:00/updated> media:group> media:title>207. Daily Dough with Gus Francoâ€™s Pizza/media:title> media:content url="https://www.youtube.com/v/Zxwg_KCd0-k?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/Zxwg_KCd0-k/hqdefault.jpg" width="480" height="360"/> media:description>This week on The Hot Slice Podcast, Denise and Jeremy chat with Patrick Elston, who with his wife Mandy operates Gus Francoâ€™s Pizza in Lower Burrell, Pennsylvania. Originally started as a food truck, Gus Francoâ€™s opened in 2017. He talks about the steady rise of the pizzeria. Family dynamics and raising kids in the family atmosphere pizzerias. The pizzeria named after their young sons, who Patrick hopes one will take over the business someday. The pizzeria has been named one of Pittsburghâ€™s Top 11 Pizzerias by the Pittsburgh Post-Gazette. Patrick works to perfect Gus Francoâ€™s wood-fired pizza. Some favorites are Cacio E Pepe (cash-ee-oh ee peppy, or just say Cheese and Pepper) with seasoned cream and mozz base, finished w/parmesan crema & cracked black pepper. Top seller is Hot Dad with sauce, mozz, parm, hot sopressata, Mike's Hot Honeyâ„¢. He is the personality behind the business, always appearing on social media posts like his Daily Dough Instagram series. He has become a regular guest on a local television news with a cooking demonstration. He is especially thankful for the layout of the carryout business where he can get face time with his guests as they pick up their pizzas. Learn more about Gus Francoâ€™s Pizza at https://gusfrancospizza.square.site/ and on Instagram at https://www.instagram.com/gusfrancospizza/ ./media:description> media:community> media:starRating count="4" average="5.00" min="1" max="5"/> media:statistics views="90"/> /media:community> /media:group> /entry> entry> id>yt:video:uTqmQTZOQd4/id> yt:videoId>uTqmQTZOQd4/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>205. Transitioning to Ownership at 23 with Shelby Hall/title> link rel="alternate" href="https://www.youtube.com/watch?v=uTqmQTZOQd4"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-05-16T04:00:06+00:00/published> updated>2024-06-26T18:19:36+00:00/updated> media:group> media:title>205. Transitioning to Ownership at 23 with Shelby Hall/media:title> media:content url="https://www.youtube.com/v/uTqmQTZOQd4?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i2.ytimg.com/vi/uTqmQTZOQd4/hqdefault.jpg" width="480" height="360"/> media:description>This week on The Hot Slice Podcast, we hear Shelby Hallâ€™s story. She owns Foxâ€™s Pizza Den Cheat Lake in Morgantown, West Virginia and starting working at Foxâ€™s Pizza Den as a teenager. While in college, she leaped into management. After graduation, she was presented with a franchise opportunity that she passed on. She waited for the right opportunity where the finances and location aligned. Shelby talks about the moving parts of business ownership and mentorships that helped her line up her franchise. She outlines the research that went into her decision. She highlights the adventures of being a new business owner and the elements she had to learn along the way. She talks about how she set the tone for a strong leadership environment in her restaurants. Shelby reflects on the new energy and ideas that she has brought to the business, like community outreach and introducing a mobile unit. She talks about chasing a rush from buying the business, adding catering and maybe adding another location. Learn more about Foxâ€™s Pizza Den at https://www.foxspizza.com/./media:description> media:community> media:starRating count="4" average="5.00" min="1" max="5"/> media:statistics views="34"/> /media:community> /media:group> /entry> entry> id>yt:video:1VS3TeAfFAI/id> yt:videoId>1VS3TeAfFAI/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>John Arena Clip Women in Pizza/title> link rel="alternate" href="https://www.youtube.com/watch?v=1VS3TeAfFAI"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-05-14T17:17:36+00:00/published> updated>2024-06-20T14:40:36+00:00/updated> media:group> media:title>John Arena Clip Women in Pizza/media:title> media:content url="https://www.youtube.com/v/1VS3TeAfFAI?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i2.ytimg.com/vi/1VS3TeAfFAI/hqdefault.jpg" width="480" height="360"/> media:description>/media:description> media:community> media:starRating count="2" average="5.00" min="1" max="5"/> media:statistics views="145"/> /media:community> /media:group> /entry> entry> id>yt:video:Y5OMDuHQYcQ/id> yt:videoId>Y5OMDuHQYcQ/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>John Arena Clip/title> link rel="alternate" href="https://www.youtube.com/watch?v=Y5OMDuHQYcQ"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-05-14T17:16:11+00:00/published> updated>2024-06-20T14:35:02+00:00/updated> media:group> media:title>John Arena Clip/media:title> media:content url="https://www.youtube.com/v/Y5OMDuHQYcQ?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i2.ytimg.com/vi/Y5OMDuHQYcQ/hqdefault.jpg" width="480" height="360"/> media:description>/media:description> media:community> media:starRating count="8" average="5.00" min="1" max="5"/> media:statistics views="540"/> /media:community> /media:group> /entry> entry> id>yt:video:bvwivNmbpi0/id> yt:videoId>bvwivNmbpi0/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>John Arena Clip/title> link rel="alternate" href="https://www.youtube.com/watch?v=bvwivNmbpi0"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-05-14T17:15:00+00:00/published> updated>2024-06-20T14:12:54+00:00/updated> media:group> media:title>John Arena Clip/media:title> media:content url="https://www.youtube.com/v/bvwivNmbpi0?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i3.ytimg.com/vi/bvwivNmbpi0/hqdefault.jpg" width="480" height="360"/> media:description>/media:description> media:community> media:starRating count="3" average="5.00" min="1" max="5"/> media:statistics views="419"/> /media:community> /media:group> /entry> entry> id>yt:video:pmUhU9JXbcc/id> yt:videoId>pmUhU9JXbcc/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>204. Pizza Expo Interview Series, Part 6: Innovative Approaches to Pizza/title> link rel="alternate" href="https://www.youtube.com/watch?v=pmUhU9JXbcc"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-05-09T04:00:07+00:00/published> updated>2024-06-26T18:19:36+00:00/updated> media:group> media:title>204. Pizza Expo Interview Series, Part 6: Innovative Approaches to Pizza/media:title> media:content url="https://www.youtube.com/v/pmUhU9JXbcc?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i1.ytimg.com/vi/pmUhU9JXbcc/hqdefault.jpg" width="480" height="360"/> media:description>This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews four pizzeria operators who are defining their pizza businesses in their own ways. Jason Dascoli, Rock City Pies and Ice, Bloomfield, Colorado, checks back in to give us an update on his pizzeria. He talks about his personal and business growth, being guided by mentors, improving his systems and changing up his marketing tactics. Learn more about Rock City Pies and Ice at https://www.rockcitypieandice.com/. Rick Herman owns Log Home Wood Fired Pizza in McGregor, Minnesota with two mobile units and a brick-and-mortar pizzeria. He has optimized reduced store hours to reflect his small town. He talks history and business adjustments over time. Learn more about Log Home Wood Fired Pizza at https://northwoodspizza.com/. Sam Boulis has owned Gabbyâ€™s Pizza, Winchendon, Massachusetts for 20 years. He shares what he has learned. He talks community outreach, his Greek pizza style, growing in business. Learn more about Gabbyâ€™s Pizza at https://www.gabbyspizza.com/. Salvatore Reina owns Francesca Pizza and Squared in Elmwood Park, New Jersey. While Francesca is a traditional pizzeria, Squared is a ghost kitchen operating out of the Elmwood location. He talks about operating and marketing both businesses. Learn more about Francescaâ€™s at https://elmwoodparkpizza.com/. This is the last episode in our interviews from Pizza Expo 2024 series. Next week we are back to full-length episodes with individual pizzeria operators. Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub./media:description> media:community> media:starRating count="2" average="5.00" min="1" max="5"/> media:statistics views="48"/> /media:community> /media:group> /entry> entry> id>yt:video:W973YMJpOfo/id> yt:videoId>W973YMJpOfo/yt:videoId> yt:channelId>UC8e--RGgSTBDpRBvL8Zeg8A/yt:channelId> title>203 â€“ Pizza Expo Interview Series, Part 5: California Knows How to Pizza/title> link rel="alternate" href="https://www.youtube.com/watch?v=W973YMJpOfo"/> author> name>PizzaTodayMagazine/name> uri>https://www.youtube.com/channel/UC8e--RGgSTBDpRBvL8Zeg8A/uri> /author> published>2024-05-02T04:00:06+00:00/published> updated>2024-06-26T18:19:37+00:00/updated> media:group> media:title>203 â€“ Pizza Expo Interview Series, Part 5: California Knows How to Pizza/media:title> media:content url="https://www.youtube.com/v/W973YMJpOfo?version=3" type="application/x-shockwave-flash" width="640" height="390"/> media:thumbnail url="https://i4.ytimg.com/vi/W973YMJpOfo/hqdefault.jpg" width="480" height="360"/> media:description>This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews three operators with pizzerias doing business in California. Check out these Golden State pizza pros: Zak Fishman from Prime Pizza. The pizza company has seven locations in Los Angeles, California. Zak shares how much the LA pizza scene has grown, details Primeâ€™s authentic New York style pizza, why pizza, and growing from one to seven units in 10 years. Learn more about Prime Pizza at https://primepizza.la/ . Philip Adler from Fredaâ€™s Pizza. The artisan pizzeria has three locations: Camarillo, West Lake and Moorpark, California. Philip talks food truck beginnings, his background in the restaurant business and his Pizza Expo experience. Learn more about Fredaâ€™s at https://www.fredaspizza.com/. Steven Barrantes, is owner/operator at Slice of Homage in San Jose, California. The pizzeria serves up a New York-inspired and Detroit pizza. Steven lets us in on the pizza scene in San Jose, what brought him into the pizza business, and his thoughts competing in his first International Pizza Challenge. Learn more about Slice of Homage at https://www.sohpizza.com/ Stay tuned as we continue our interviews from Pizza Expo 2024. Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub./media:description> media:community> media:starRating count="4" average="5.00" min="1" max="5"/> media:statistics views="71"/> /media:community> /media:group> /entry> /feed>

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PizzaTodayMagazine

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1:: 212. Catching up with King Umberto’s Giovanni Cesarano

01.01.1970 · 01:00:00 ··· 27.06.2024 · 04:00:06 ··· ···
··· ··· ··· ··· Giovanni Cesarano is part of the new generation behind the legendary King Umberto on Long Island, New York. We last caught up with Giovanni in 2021 on the podcast when we shared with him that he had been named a Rising Star in the Pizza Industry. A lot has happened with Giovanni and the business. We talk about how he’s able to keep King Umberto’s top of mind in a changing New York pizza scene. We learn more about how the business has elevated and talk pizza styles. Giovanni remains humble in his leadership. In his Rising Stars Q&A, he was asked, what is something uniquely you’ve brought to the pizza business? He replied, “It’s hard to be unique in a business where so much information is shared and seen on a day-to-day basis. With that being said my mother was a seamstress growing up, so I watched her make beautiful dresses and that was always inspiring for me. We’ve introduced some cool King Umberto gear like hats, t-shirts, and jackets.” Check out that Rising Stars Q&A at https://pizzatoday.com/topics/people-pizzerias/rising-stars-of-the-pizza-industry/ . Listen to this one-on-one interview with Giovanni and Executive Editor Denise Greer. Learn more about King Umberto at https://www.kingumberto.com/ Follow King Umberto on Instagram at https://www.instagram.com/kingumberto/ Follow Giovanni on Instagram at https://www.instagram.com/giovanni_chez/ Listen to Giovanni’s previous The Hot Slice episode: https://pizzatoday.com/podcasts/the-hot-slice/s5e1-rising-star-john-cesarano-on-continuing-a-legacy/.

2:: How to update your exhibitor profile

01.01.1970 · 01:00:00 ··· 26.06.2024 · 17:34:08 ··· ···
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3:: How to set up your exhibitor dashboard account

01.01.1970 · 01:00:00 ··· 26.06.2024 · 17:33:17 ··· ···
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4:: 211. World Champion Pizza Maker of the Year Tony Cerimele

01.01.1970 · 01:00:00 ··· 20.06.2024 · 04:00:06 ··· ···
··· ··· ··· ··· It’s been a whirlwind kind of few months for Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania. After capturing the first-place finish in the Pan Division, Tony went on to win the Finals to be named World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas. We caught up with Tony to see learn more about his winning pizza, competing at an international level and see what’s happened since the big win. During a Q&A, we asked Tony: What does it mean for you to receive recognition as the Pizza Maker of the Year? He said, “I think the biggest thing for me is that fact that I accomplished something I set out to do a long time ago. I first started competing in 2017. Since the beginning it has been a rollercoaster. Looking at it now I am most happy to bring these awards back to my hometown of Nesquehoning, PA, and all of Northeastern Pennsylvania. We have some incredible pizza in our area and I am just happy to be a part of the community. I think the most import thing for me after winning is the fact that my daughters witnessed firsthand that hard work and determination really do pay off in the end. They saw all the reps, all the trials and tribulations with this pizza, and to get this outcome was the greatest example I could give them to keep pushing forward to achieve what you dream off.” Read his Q&A at https://pizzatoday.com/topics/industry-news/world-champion-pizza-maker-of-the-year-2024-is-tony-cerimele-new-columbus-pizza-co/

5:: Pizza Con 24 - Registration is Live!

01.01.1970 · 01:00:00 ··· 13.06.2024 · 16:33:25 ··· ···
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6:: 210. Not Ready for Retirement with Chip Myles

01.01.1970 · 01:00:00 ··· 13.06.2024 · 04:00:06 ··· ···
··· ··· ··· ··· This week on The Hot Slice Podcast is Chip Myles. His passion for the pizza business and his customers radiates through this episode. Chip Myles opened Myles’ Pizza Pub in 1978 in Bowling Green, Ohio. The pizza pub's family business hospitality, unique style of pizza, and late-night hours earned a loyal fanbase among the Bowling Green community and beyond in Ohio, leaving a lasting legacy behind when they closed in 2016. The Myles family moved to Greenville, SC, where they re-opened Myles’ Pizza Pub in 2019. Chip, now in his 70s, still mans the kitchen every day the pub is open and serves as keeper of the secret sauce. Though Chip shares restaurant owner responsibilities with his wife Bridget and daughter Meredith, he remains the sole keeper of the secret sauce. The new pub gets visitors from their Bowling Green era almost every day, and ships their pizzas nationwide for those who can't make the trip. Listen to more on: • Closing the Bowling Green, OH restaurant • Opening in Greenville, SC, and the notable differences • Being a hands-on operator • Why retirement wasn’t for Chip • Handing over the reins to your daughter • What’s next? Learn more about Myles’ Pizza Pub at https://www.mylespizzapub.com/.

7:: 209. Pizza For Ukraine with Corey Watson

01.01.1970 · 01:00:00 ··· 06.06.2024 · 04:00:06 ··· ···
··· ··· ··· ··· This week, we talk with Corey Watson, founder of Pizza for Ukraine. Pizza for Ukraine's mission is to Make Pizza, Not War. We make Neapolitan pizza is made for Ukrainians affected by the trauma of war. Whether they are displaced, orphaned, wounded, responding to emergencies, or fighting for freedom, hope is served one pizza at a time. Corey joined us via Zoom from Kyiv, Ukraine to talk about his Pizza for Ukraine nonprofit and his push for pizza as a humanitarian food. In release from Pizza for Ukraine, Corey shares: Pizza for Ukraine was founded by \Watson, who was born and raised in Portland, Oregon, where he studied Political Science at Portland State University, with a focus on National Security, Authoritarianism, and Democracy Promotion. After university he worked as a software engineer before pursuing his passion for pizza in Naples, Italy. There, he trained as a pizzaiolo at the Associazione Verace Pizza Napoletana (AVPN). Before Russia began its full-scale invasion of Ukraine on February 24, 2022, he planned to work at an AVPN pizzeria. Instead, he made his way to Poland on April 25th, 2022 to volunteer with World Central Kitchen on the Ukrainian border in Przemsyl, Poland. There he helped cook and serve hundreds of thousands of portions of food for Ukrainian refugees. Then on June 20th, 2022 he moved to Lviv, Ukraine to volunteer indefinitely and start Pizza for Ukraine. The broad mission of Pizza for Ukraine is to “Make Pizza, Not War”. While Ukrainian forces are fighting back against Russia, Pizza for Ukraine will support the cause by making Neapolitan pizza for Ukrainians who are displaced, orphaned, wounded, responding to emergencies, and fighting for freedom. Believing pizza to be humanity’s favorite food, it can provide a source of nourishment and hope, but also as a bridge to connect the world and act as a communal lens to discover support at an inspirational level beyond other forms of aid. Now based in Kharkiv, Ukraine, a frontline city less than 20-miles from the Russian border that’s under constant attack, Pizza for Ukraine begins its new mission to open a pizza school in Kharkiv. Such a school will invest in the local economy by providing Ukrainians new professional skills to start new businesses, provide children an uplifting experience, youth a feeling of empowerment, soldiers to receive psychological therapy, and volunteers to take part in pizza deployments to villages along the frontlines. Pizzaiolos from around the world are invited to teach at this school in-person or remotely via a video-link. Its first masterclass will be on June 10th, in collaboration with the Swiss charity HEKS/EPER, to provide Ukrainian female youth empowerment and opportunities to become future pizzaiolas. On June 15th and 16th they’ll be welcomed to volunteer at the Vintage Buro Charity Market as Pizza for Ukraine makes and sells pizzas to fundraise for the Ukrainian military. Pizza for Ukraine has been supported by the Associazione Verace Pizza Napoletana, the guardians of the Neapolitan pizza tradition based in Naples, Italy. Mobile pizza ovens donated by Ooni, pizza flour from Caputo, tomatoes from Ciao, dough mixer from Sunmix, pizza making tools from Gi Metal and Cambro, and donations from private individuals through its website: https://pizzaforukraine.org

8:: 208. The Explosion of Mattenga’s Pizzeria with Hengam Stanfield

01.01.1970 · 01:00:00 ··· 30.05.2024 · 04:00:06 ··· ···
··· ··· ··· ··· This week, Josh and Denise chat with Hengam Stanfield, co-owner of Mattenga’s Pizzeria in San Antonio, Texas. What started out as taking over a failing pizzeria in 2013 has grown into eight locations and expanding. Hengam and husband Matt met in college, both aspiring engineers but soon realized they wanted to be in business for themselves. They entered the restaurant world without any experience in dining. They learned on the job from day one. They were able to apply their engineering mindset to establishing the systems to help their business succeed. In 2020, after considering selling their two-unit operation, Hengam and Matt decided instead to take their business to the next level and grow. Even amidst the pandemic, Mattenga’s able to grow by 20 percent that year. Hengam shares their growth strategy and what she is looking for in potential restaurant spaces. Mattenga’s staff is key to the pizza company’s growth. Hengam talks leadership and how important communication and team development are. Hengam host the Making Dough Show on YouTube with over 500 episodes focused on restaurant business advice and tips. We get into a discussion about one of her episodes on Using AI in marketing. Check out her Making Dough Show at https://www.youtube.com/@makingdoughshow/. Also on the podcast episode: Hengam’s drive to be a leader and educator in the pizza industry. Mattenga’s priorities are in the next year. Social media strategy. Learn more at https://mattengas.com/ and on Instagram at https://www.instagram.com/mattengaspizza/ .

9:: 207. Daily Dough with Gus Franco’s Pizza

01.01.1970 · 01:00:00 ··· 23.05.2024 · 04:00:06 ··· ···
··· ··· ··· ··· This week on The Hot Slice Podcast, Denise and Jeremy chat with Patrick Elston, who with his wife Mandy operates Gus Franco’s Pizza in Lower Burrell, Pennsylvania. Originally started as a food truck, Gus Franco’s opened in 2017. He talks about the steady rise of the pizzeria. Family dynamics and raising kids in the family atmosphere pizzerias. The pizzeria named after their young sons, who Patrick hopes one will take over the business someday. The pizzeria has been named one of Pittsburgh’s Top 11 Pizzerias by the Pittsburgh Post-Gazette. Patrick works to perfect Gus Franco’s wood-fired pizza. Some favorites are Cacio E Pepe (cash-ee-oh ee peppy, or just say Cheese and Pepper) with seasoned cream and mozz base, finished w/parmesan crema & cracked black pepper. Top seller is Hot Dad with sauce, mozz, parm, hot sopressata, Mike's Hot Honey™. He is the personality behind the business, always appearing on social media posts like his Daily Dough Instagram series. He has become a regular guest on a local television news with a cooking demonstration. He is especially thankful for the layout of the carryout business where he can get face time with his guests as they pick up their pizzas. Learn more about Gus Franco’s Pizza at https://gusfrancospizza.square.site/ and on Instagram at https://www.instagram.com/gusfrancospizza/ .

10:: 205. Transitioning to Ownership at 23 with Shelby Hall

01.01.1970 · 01:00:00 ··· 16.05.2024 · 04:00:06 ··· ···
··· ··· ··· ··· This week on The Hot Slice Podcast, we hear Shelby Hall’s story. She owns Fox’s Pizza Den Cheat Lake in Morgantown, West Virginia and starting working at Fox’s Pizza Den as a teenager. While in college, she leaped into management. After graduation, she was presented with a franchise opportunity that she passed on. She waited for the right opportunity where the finances and location aligned. Shelby talks about the moving parts of business ownership and mentorships that helped her line up her franchise. She outlines the research that went into her decision. She highlights the adventures of being a new business owner and the elements she had to learn along the way. She talks about how she set the tone for a strong leadership environment in her restaurants. Shelby reflects on the new energy and ideas that she has brought to the business, like community outreach and introducing a mobile unit. She talks about chasing a rush from buying the business, adding catering and maybe adding another location. Learn more about Fox’s Pizza Den at https://www.foxspizza.com/.

11:: John Arena Clip Women in Pizza

01.01.1970 · 01:00:00 ··· 14.05.2024 · 17:17:36 ··· ···
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12:: John Arena Clip

01.01.1970 · 01:00:00 ··· 14.05.2024 · 17:16:11 ··· ···
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13:: John Arena Clip

01.01.1970 · 01:00:00 ··· 14.05.2024 · 17:15:00 ··· ···
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14:: 204. Pizza Expo Interview Series, Part 6: Innovative Approaches to Pizza

01.01.1970 · 01:00:00 ··· 09.05.2024 · 04:00:07 ··· ···
··· ··· ··· ··· This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews four pizzeria operators who are defining their pizza businesses in their own ways. Jason Dascoli, Rock City Pies and Ice, Bloomfield, Colorado, checks back in to give us an update on his pizzeria. He talks about his personal and business growth, being guided by mentors, improving his systems and changing up his marketing tactics. Learn more about Rock City Pies and Ice at https://www.rockcitypieandice.com/. Rick Herman owns Log Home Wood Fired Pizza in McGregor, Minnesota with two mobile units and a brick-and-mortar pizzeria. He has optimized reduced store hours to reflect his small town. He talks history and business adjustments over time. Learn more about Log Home Wood Fired Pizza at https://northwoodspizza.com/. Sam Boulis has owned Gabby’s Pizza, Winchendon, Massachusetts for 20 years. He shares what he has learned. He talks community outreach, his Greek pizza style, growing in business. Learn more about Gabby’s Pizza at https://www.gabbyspizza.com/. Salvatore Reina owns Francesca Pizza and Squared in Elmwood Park, New Jersey. While Francesca is a traditional pizzeria, Squared is a ghost kitchen operating out of the Elmwood location. He talks about operating and marketing both businesses. Learn more about Francesca’s at https://elmwoodparkpizza.com/. This is the last episode in our interviews from Pizza Expo 2024 series. Next week we are back to full-length episodes with individual pizzeria operators. Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

15:: 203 – Pizza Expo Interview Series, Part 5: California Knows How to Pizza

01.01.1970 · 01:00:00 ··· 02.05.2024 · 04:00:06 ··· ···
··· ··· ··· ··· This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews three operators with pizzerias doing business in California. Check out these Golden State pizza pros: Zak Fishman from Prime Pizza. The pizza company has seven locations in Los Angeles, California. Zak shares how much the LA pizza scene has grown, details Prime’s authentic New York style pizza, why pizza, and growing from one to seven units in 10 years. Learn more about Prime Pizza at https://primepizza.la/ . Philip Adler from Freda’s Pizza. The artisan pizzeria has three locations: Camarillo, West Lake and Moorpark, California. Philip talks food truck beginnings, his background in the restaurant business and his Pizza Expo experience. Learn more about Freda’s at https://www.fredaspizza.com/. Steven Barrantes, is owner/operator at Slice of Homage in San Jose, California. The pizzeria serves up a New York-inspired and Detroit pizza. Steven lets us in on the pizza scene in San Jose, what brought him into the pizza business, and his thoughts competing in his first International Pizza Challenge. Learn more about Slice of Homage at https://www.sohpizza.com/ Stay tuned as we continue our interviews from Pizza Expo 2024. Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

16:: 202. Pizza Expo Interview Series, Part 3 — Growing the biz and pizza industry

01.01.1970 · 01:00:00 ··· 25.04.2024 · 04:00:07 ··· ···
··· ··· ··· ··· This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews operators who are building their businesses and expanding their reach in the pizza industry. They are: Sofia Arango founded of Atlanta Pizza Truck a catering company in May 2020 in Atlanta, Georgia. She has also created a thriving pizza industry community, Latinos En Pizza. She shares how she started both ventures and her vision of sharing stories of Latinos in the pizza industry. Learn more about Atlanta Pizza Truck at https://www.theatlantapizzatruck.com/ and explore more on Latinos En Pizza at https://www.latinosenpizza.org/ Jonathan Fell and Zachary Black operate Jason’s New York Style Pizza in Bangor, Maine. The couple details the three-location’s model and its focus on carryout. Johnathan shares the story of his family business as a second-generation operator. Learn more about Jason’s at https://jasonsnypizza.com/. Enrico and Cira Aguila own Uncle Rico’s Pizza, an old-school mom and pop pizzeria in Fort Myers, Florida. We talk concept and pizza style. We also chat about getting national press for best pizza and what comes with that. Learn more about Uncle Rico’s at https://www.unclericospizza239.com/. Stay tuned as we continue our interviews from Pizza Expo 2024. Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

17:: 201: Pizza Expo Interview Series, Part 3 - Growing Multiple Unit Operations

01.01.1970 · 01:00:00 ··· 18.04.2024 · 04:00:05 ··· ···
··· ··· ··· ··· This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews experience multi-unit pizzeria operators: Zach Toth and Chris Brown of Blacksburg, Virginia-based Benny’s Pizza with 32 locations and Jonathan Schroeter from Il Primo Pizza & Wings with seven locations in Southwest Floriday Benny’s is home of the 28” Virginia Slice. Since the first location opened in Blacksburg, VA, in 2011, the pizza company has grown to 32 locations in Virginia, North Carolina, South Carolina, Pennsylvania, Michigan and Wyoming. Each Benny’s has a unique name. The original is Benny Marzano. We talk about growing the business and what Zach and Chris look for in a new location. We also talk pizza industry and Pizza Expo. Learn more about Benny’s at https://www.bennysva.com/our-story/. Il Primo was founded by Paul Conti opened the first Il Primo in Arizona in 1983, growing to three locations. But when Conti relocated to Naples, Florida, he closed the Arizona stores and opened his concept in Southeast Florida in 1999. He grow Il Primo to six locations. Director of Operations Jonathan Schroeter continues that charge. Jonathan shares the growing pains of operating multiple restaurants during hurricanes. We talk about how the model has shift from large footprint dining to more carryout and delivery. We talk about Pizza Today’s visit to Il Primo in 2020 and Pizza Expo. Learn more about Il Primo at https://ilprimopizza.com/ Stay tuned as we continue our interviews from Pizza Expo 2024. Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

18:: 200. Happy 200th Episode Special

01.01.1970 · 01:00:00 ··· 11.04.2024 · 04:00:07 ··· ···
··· ··· ··· ··· The Hot Slice with Pizza Today marks its 200th episode with a special episode. Listen as we look back some of our favorite episodes, talk about how the podcast has evolved and what to expect moving forward. Who is your wish list guest that you would like for us to have on the show? Let us know. If you would like to be a guest on The Hot Slice Podcast, reach out to Executive Editor Denise Greer dgreer@pizzatoday.com. Now let’s explore some of the episodes, Josh, Denise and Jeremy mentioned on the show: Meet the Pizza Today Podcast Team: Episode 1 Kicking off Episode One, Editor-In-Chief Jeremy White, Creative Director Josh Keown, Executive Editor Denise Greer and Art Director Katie Wilson talk launching The Hot Slice Podcast and what you can expect to hear. S2E7 Pizza Champion Ali Haider gives the pizza tribe a much-needed pep talk Listen to Ali Haider on The Hot Slice Podcast Ali Haider, owner of 786 Degrees Wood Fired Pizza in Sun Valley and Pasadena, California, is here to bring some inspiration to the podcast this week. S3E2 Jeff Smokevitch on Detroit-Style Pizza Jeff Smokevitch on The Hot Slice Podcast Get the lowdown on Detroit-style pizza by none other than Motor City native Jeff Smokevitch, who leads a comprehensive demonstration on the style at International Pizza Expo in Las Vegas. S3E10: Cup of Joe — Joe Fugere, Tutta Bella Neapolitan Pizzeria, Seattle, WA Listen to Joe Fugere on The Hot Slice Podcast Jeremy White and Josh Keown talk shop with Joe Fugere, founder of Tutta Bella Neapolitan Pizzeria in Seattle. Joe shares his vision on the pizzeria of the future, discusses his innovative employee program S4E7 Maggie Mieles: Growing Up in the Legendary Di Fara Pizza Listen to Maggie Mieles, di Fara Pizza, on The Hot Slice Podcast Executive Editor Denise Greer sits down one-on-one with Maggie Mieles, daughter of Dom DeMarco who now operates the famed di Fara pizza in New York. Maggie shares stories of her father 72. Science of Pizza Dough and Positivity with Derek Sanchez Pizza Champion Derek Sanchez brings a contagious positive energy to the pizza industry. He is also fascinated by the science of pizza dough. Sit back, listen and you’ll learn all about bacteria’s impact on pizza 108. On Deck with Chris Decker Pizza master Chris Decker now has his own recipe column in Pizza Today. Chris is managing partner at Metro Pizza in Las Vegas. He’s one of the brightest minds in the business and we all drool over his @Everythingbutanchovies Instagram. 113. Tony Gemignani on Pizzeria of the Year Tony’s Pizza Napoletana has been named Pizza Today’s Pizzeria of the Year. We talk to pizza legend and owner Tony Gemignani about the honor and some of his best moments at the pizzeria. 116. Pizza Today Mail Bag This week, we’re answering Pizza Today readers’ burning questions. We talk National Pizza Month, busiest pizza sales days, oven choices for a first-time pizzeria owners, future growth and the next big pizza style trend to break. 118. The Creative and Entertaining John Gutekanst John Gutekanst will be a keynote speaker at Pizza and Pasta Northeast in October. He owns Avalanche Pizza and Slice House in Athens, Ohio, a contributor with Pizza Today, Emcee at the International Pizza Challenge 129: A 3-Month Waitlist on Pizza Orders! How? Moto in Seattle, Washington has a three-month waitlist on pizza orders. That’s right, 3 MONTHS! We talk to owner Lee Kindell on this phenomenon and how he set up the business with an order-ahead approach. 137. The Brilliant Sarah Minnick of Lovely’s Fifty Fifty This week, we chat with the talented Sarah Minnick, chef/owner of Lovely’s Fifty Fifty in Portland, Oregon. Her approach to pizza, a farm-to-table menu and mastery of unconventional ingredients has earned her coveted culinary esteem 142. A Pizza Destination on Route 66 The funky and quirky Cross Eyed Cow Pizza sits on the iconic Route 66 in California. We talk to mother/daughter team Donna Grainger and Weather Preston about how the pizzeria balances tourist stop and community-engaged business. 173. Catching Up with Pizza Man Dan Collier Pizza Man Dan Collier on The Hot Slice Podcast This week on The Hot Slice, we sit down with Dan Collier. Dan Collier is co-owner and President of PizzaMan Dan’s, a regional chain in Southern California with 8 locations founded in 2012.

19:: 199. Pizza Expo Interview Series, Part 2 Women in the Mobile Pizza Biz

01.01.1970 · 01:00:00 ··· 04.04.2024 · 04:00:06 ··· ···
··· ··· ··· ··· This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise spends some time with women who are in the mobile pizzeria business to get their perspective on business, mobile clientele, the pizza industry and Pizza Expo. Gina and Betsy Wolfe own the upstart Wolfe It Down Pizza in Princeton, Iowa. Gina is retiring this month, so the couple’s new pizza mobile unit will debut at an event in May. We learn all about how this mobile unit is getting off the ground. Colleen Constant and husband and Chef Isaiah Ruffin own Project Pizza in Seattle, Washington. The food truck relocated from Colorado. We talk with Colleen about business growth plans and learn more about their food literacy nonprofit organization. Explore more about Project Pizza at https://www.projectpizzaco.org/. Linda and Abby Ortegas, owners of Fired Up Fresh in Watsonville, California, give us an update on what’s happening with the business and the rebranding process they are currently going through. Learn more about Fired Up Fresh at https://www.firedupfresh.net/. Stay tuned as we continue our interviews from Pizza Expo 2024. Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub: https://pizzatoday.com/topics/industry-news/pizza-expo-2024-all-news-from-the-worlds-largest-pizza-show/

20:: 198. Pizza Expo Interview Series, Part 1

01.01.1970 · 01:00:00 ··· 28.03.2024 · 04:00:06 ··· ···
··· ··· ··· ··· Belfast, Ireland Pizza Scene began with John Arena We’re back from Pizza Expo in Las Vegas with story after story from pizzeria operators. For the next several episodes of The Hot Slice, we will take you back to the Pizza Today booth to listen to interviews with pizzeria operators from around the country and the world. We kick off the first episode with a unique tie-in to Pizza Expo’s Opening Keynote Speaker John Arena. Denise sat down with Ciaran Kelly, owner of Pizza Guyz in Belfast, Ireland. He shares the story of how pizza first made its footprint in Belfast. John Arena played a major role in Belfast’s first pizzeria. Listen to Ciaran tell the story. With over 20 years in the pizza industry, Ciaran also share insights on pizza in Ireland and how operating a pizzeria on the front lines during turbulent times helped bring a divided community together. Ciaran also made his debut in the International Pizza Challenge. He details that experience and what keeps him coming back to Pizza Expo. Learn more about Pizza Guyz at https://www.pizzaguyz.com/ and on Instagram at https://www.instagram.com/pizzaguyzbelfast Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub: https://pizzatoday.com/topics/industry-news/pizza-expo-2024-all-news-from-the-worlds-largest-pizza-show/

21:: Highlights from Day 2 of Pizza Expo 2024

01.01.1970 · 01:00:00 ··· 25.03.2024 · 20:24:04 ··· ···
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22:: 197. REPLAY: Dough Talk with Peter Reinhart

01.01.1970 · 01:00:00 ··· 21.03.2024 · 04:00:06 ··· ···
··· ··· ··· ··· Happy Pizza Expo Week — the best week of the year!!! We hope you are having an amazing show experience and if you’re not at Pizza Expo, you can stay connected with show updates at https://pizzatoday.com/topics/industry-news/pizza-expo-2024-all-news-from-the-worlds-largest-pizza-show/. While we’re in Las Vegas together, we’re sharing a favorite episode. Enjoy this Replay of Dough Talk with Peter Reinhart. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza.” Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.

23:: 158. Pizza Today Mail Bag

01.01.1970 · 01:00:00 ··· 22.06.2023 · 04:00:09 ··· ···
··· ··· ··· ··· Pizza Today talk Letters to the Editor This week on The Hot Slice Podcast Editor In Chief Jeremy White and Executive Editor Denise Greer talk Letters to the Editor. We touch on some big industry topics, including Pizza Expo, education, entering the pizza industry, pizzeria valuation, our pizzeria operator survey and more. Here are some excerpts from a few of our Letters to the Editor: Drew Butler, Market Pizza by Drew Butler: For the last six months I have operated Market Pizza by Drew Butler and it has been life changing. As a longtime excellent home cook, I never wanted to make my passion into a profession for fear of it turning into “work.” And Im sure we all know the saying, “if you love what you do you’ll never work a day in your life.” Its absolutely true. I’m doing what I love, and my customers are loving my pizza. The plethora of positive feedback has filled my tank abundantly, more than anything else I’ve ever done. I now live for it and it has made me very happy. Of course any business owner knows, it is hard work with long hours that you wouldn’t trade for anything. I am now training my son and he is improving rapidly. To work beside him is a highlight of parenting, really my life. Truly. The pizza world has amazing people, community and consumers. It’s a fantastic industry that I’m blessed to part of. Brenda's Pizzeria: There were so many great seminars but a few of the really good ones were on at the same time. I think the seminars I attended were some of the best ones. There was one day we almost didn't get to finish seeing everything on the show floor, we were running out of time because of the seminars. Tyler Carlson: Our experience at the Pizza Expo was excellent; our team found both the expo floor and seminars very educational, well-organized and full of great networking/partnership building opportunities. Show Notes: We mentioned several topics, so we are taking time to share some of the article and recipe references: Pizzeria Valuation: https://pizzatoday.com/topics/employee-management/valuation-whats-pizzeria-worth/ First Steps to Selling a Pizzeria: https://pizzatoday.com/topics/employee-management/first-steps-selling/ Deep Dive into Restaurant Lawsuits in the News with Thomas Reinhard https://pizzatoday.com/podcasts/the-hot-slice/154-deep-dive-into-restaurant-lawsuits-in-the-news-with-thomas-reinhard/ John Gutekanst’s Dough Articles: A Better Pizza Crumb Structure: The Guts https://pizzatoday.com/topics/dough-production-development/a-better-pizza-crumb-structure-the-guts/ Knead to Know: Making Pizza with Sourdough — Beauty and the Yeast https://pizzatoday.com/topics/dough-production-development/knead-to-know-making-pizza-with-sourdough/ The Rise of Italian Pizza in Teglia is Upon Us https://pizzatoday.com/topics/dough-production-development/the-rise-of-italian-pizza-in-teglia-is-upon-us/ And finally recipes on the two Upside Down Pizzas we dream about: Tony’s Trending Recipe: Upside Down Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-upside-down-pizza/ Pineapple Upside-Down Pizza https://pizzatoday.com/recipes/pizzas/pineapple-upside-pizza/

24:: 157. The Vinnie’s Pan Pizza Brand

01.01.1970 · 01:00:00 ··· 15.06.2023 · 13:10:07 ··· ···
··· ··· ··· ··· On this week’s The Hot Slice Podcast, Executive Editor Denise Greer chats with Peter Falzo, owner of Vinnie’s Pan Pizza in Millburn, New Jersey. Peter created Vinnie’s to honor his uncle who owned a successful pizza restaurant for decades. Peter shares his story of transforming his Italian restaurant into a high-demand carryout pizzeria. He details how he created Vinnie’s Pan Pizza brand and vital tenants to allow it to thrive. Vinnie’s has received high marks local and nationally for its unique take on pan/bar pie. The pizza garnered such a reputation that Dave Portnoy gave it 8.3 score out of 10 on his Barstools Pizza Review. The review sparked an infusion of new interest in the pizzeria. Peter reveals what happened at the restaurant after the review and tips for other restaurants who receive a visit from Portnoy. Learn more about Vinnie’s Pan Pizza at https://www.vinniespanpizza.com/, on Instagram at https://www.instagram.com/vinniespanpizza/ and on TikTok at https://www.tiktok.com/discover/vinnies-pan-pizza-nj. Thanks to our sound engineer and designer Katie Wilson.

25:: 156. From Chef to Food Truck to Brick and Mortar Pizzeria

01.01.1970 · 01:00:00 ··· 08.06.2023 · 04:00:09 ··· ···
··· ··· ··· ··· This week, we hear the pizza journey of Evan Eriksen, who owns Pie 95 Pizza in Jacksonville, Florida, an artisan style, neighborhood pizzeria. His path to owning a pizza shop wasn’t a direct route and took him to some far-off places. After culinary school Evan worked with leading chefs in New York City, San Francisco and Sydney, Australia. But it was a pizza trailer that sparked his passion for pizza. Listen to Evan’s episode now. Evan reached out to us on social wanting to share his journey to pizza. He sent us such a great story that we asked if we could share that with our followers. Here’s his story in his own words: “As a young child I always was interested in food. Family gatherings and the group gatherings where everyone would partake in the dinner. So, this caused me to start cooking at a young age. After graduating high school, I had no idea what to do even though I worked in restaurants dish washing, bussing tables, and prepping. I thought of what was my childhood dream to be. I then recalled watching a series “Great Chefs” as a young boy and praised these chefs. I decided to move to south Florida and go to culinary school. “Florida Culinary Institute” was the name at the time. All through college I paid rent, bills and tuition cooking around West Palm Beach. After graduating I realized to be great, I had to train with the best. Then moved to NYC. Sent my resume out to over 25 places and only heard back from 1. Gotham Bar and Grill. I set up an Interview and bought my plane ticket. Within 2 weeks I was working as veggie cook for an amazing 3-star New York time restaurant. It was incredible for a 21 yr old. After many years of working in NYC for great chefs like Alfred Portale, Eric Ripert, Gabriel Kruenther and Ben Pollinger I had to go overseas. On a whim got my visa and was headed down under to Sydney, Australia. There I staged at Quay and briefly worked at Tetsuyas. While sitting in Manly work I had a pizza and beer. Realized life was about the simple things and not overly fancy food. After coming back to the States I headed west to good old San Francisco. Became Executive Sous at Ame restaurant in the St. Regis Hotel. Something was not right in my career. Some passion was gone I wanted to learn something. Then something happened. I saw this adorable concession trailer in Fishermans Wharf. Carmel Pizza Company. It was a 18ft concession trailer with a 120 Mugniani wood fired oven on the back. They were hiring! I said get the job and learn pizza in a few weeks then quit! Well, I got the “cook” position and absolutely fell in love. Knew that pizza was in my life forever. After working there for almost 1.5 yrs I knew it was my moment. The moment I had to open my own pizzeria. Decided to come back east to Jacksonville Florida. The food truck scene was booming here. So built a concession trailer almost exactly like “Carmel” had across country sight unseen and spontaneously. Yeah, I know it was crazy. Then hit the road with my trailer. I was taking every gig I could. Just wanted people to eat and try our pizza. It’s different, it’s unique, it’s artisan, it’s Pie95 Pizza! Food trucking come with a lot of great, but also hard scary times. From weather dangerous driving to blowouts on the trailer. The list can go on forever. Really wanted to showcase more of my skill then just what we served pizza and wings. Of course, for caterings we had more options, but showcase my passion “food”. After years of looking and saving all my money I found a quaint 950sqft juice bar in historic Riverside. Jacksonville, Florida. Signed the lease and started our build out. You only open your first restaurant once. So let’s enjoy this. Our menu showcases of course wood fired pizza which we specialize in. It also has a lot of shared plates and starters. I’d like to give the patrons a dining experience in a new way. Not a traditional pizzeria, but more of an artisan style. Our building was built in 1927 and we want to celebrate that. In the food and in the decor. We run weekly specials and like to get creative with the menu. Seasonal roasted veggies, fun plays of Asian fusion, Italians twists. A fun global cuisine celebration. We look to grow the starters and some main courses of the menu in the future.” Learn more about Pie 95 on the website https://pie95pizza.com/ and Instagram https://www.instagram.com/pie95pizza/. This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer. Thanks to our sound engineer and designer Katie Wilson.

26:: 155: Let’s talk Pizza Dough with John Gutekanst

01.01.1970 · 01:00:00 ··· 01.06.2023 · 04:00:09 ··· ···
··· ··· ··· ··· This week on The Hot Slice Podcast, we are chatting with creative pizza genius John Gutekanst about his and our favorite subject, pizza dough. John is a past keynote speaker at Pizza and Pasta Northeast. He owns Avalanche Pizza and Slice House in Athens, Ohio, is a contributor with Pizza Today, Emcee at the International Pizza Challenge and frequent demo and seminar presenter. He is an award-winning pizzaiolo, baker, teacher, speaker and author and has been featured in Gastronomica, Food Arts, National Geographic, Alimentum Food Journal, Food Network and Best Food Writing. In the latest Knead to Know column, John goes in depth into building a better crumb structure in your pizza crust or what he calls the “guts”. Pizza makers and pizza enthusiasts are captivated by the interlocking web of gluten on sideview photos of pizza on Instagram. The gluten development isn’t magic. It takes continual experimentation. John talks about adjustments you can tweak during the dough-making process that will dramatically impact the pizza’s crumb structure. If you’ve never manipulated your dough formula, John provides where to start to experiment with various results in crumb structure. Next Big Pizza Movement We couldn’t help but ask John to share his insights on how pizza is evolving and what’s next. Roman has had a gradual rise and he sees the long pan-style pizza to continue. Learn about why and how it is growing across the U.S. Another climber is the pizza slice business. He shares his own experience with the serving pizza slices and where it is headed. This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer. Thanks to our sound engineer and designer Katie Wilson.

27:: 154: Deep Dive into Restaurant Lawsuits in the News with Thomas Reinhard

01.01.1970 · 01:00:00 ··· 25.05.2023 · 04:00:11 ··· ···
··· ··· ··· ··· Thomas Reinhard talks Wage Theft Lawsuits and Prevention, Importance of Estate Planning on The Hot Slice Podcast Lawsuits impacting restaurants have been all over the news. Two dispute issue that we are seeing that you should be aware of are wage theft and estate and will lawsuits. We’ve tapped Thomas Reinhard, practicing attorney and co-owner of Cascadia Pizza Company in Seattle, Washington, to chat about these types of critical restaurant lawsuits in the news. Wage theft lawsuits can come in the for of misappropriating employee tips and tip pooling issues. Thomas has recently addressed tips, tip pooling and service charges on PizzaToday.com in an article “What’s the difference between Restaurant Tips and Service Charges?” (https://pizzatoday.com/topics/employee-management/whats-the-difference-between-restaurant-tips-and-service-charges/). In the article, he clear classifies employee tips and who can receive tips. “A tip is a discretionary payment made by a customer independently, is calculated on their own, and is not dictated by restaurant policy,” he states. Tip pooling is another area of contention. Thomas explained, “all tips collected are placed into a collective pool and then divided up among staff members. The pool can include anyone who is in the “chain of service”, including servers, dishwashers, bussers, cooks and other kitchen staff.” Read the article now. https://pizzatoday.com/topics/employee-management/whats-the-difference-between-restaurant-tips-and-service-charges/ Restaurants are also making headlines for lawsuits over ownership. Estate Planning is vital for business owners. It’s important to have everything spelled out to alleviate conflicts after your death. Now is the right time to do estate planning restaurant business owners. Thom shares how part of the process is pizzeria valuation. We’ve covered valuation extensively. TO learn more about business valuation, start with this article, “What’s My Pizzeria Worth?” (https://pizzatoday.com/topics/employee-management/valuation-whats-pizzeria-worth/) List as we chat with Thomas in lively discussion of the two subjects. This week’s The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer. Thanks to our sound engineer and designer Katie Wilson.

28:: 153. The Life of a Mobile Pizza Company – A Slice of New Jersey

01.01.1970 · 01:00:00 ··· 18.05.2023 · 04:00:08 ··· ···
··· ··· ··· ··· This week on the Hot Slice Podcast we talk mobile pizza business with Chris Hill, owner of A Slice of New Jersey in Byram, New Jersey. Before starting A Slice of New Jersey, Chris was a physical education/health teacher. After being laid off during the COVID-19 pandemic, Chris began his pizza odyssey with no background in the pizza or restaurant business. For 10 years though, he had always had a fascination with pizza, traveling the world to study pizza making. His pizza travels took him to Coalfire Pizza (Chicago, Illinois); The Dough Bros (Galway, Ireland); Joe’s Pizza (New York, NY), Zeneli Pizza (New Haven, Connecticut); No. 900 Pizzeria (Montreal, Canada); Sorbillo (Naples, Italy), Mission Pizza Napoletana (Winston-Salem, North Carolina); Metro Pizza (Las Vegas, Nevada); Settebello Pizzeria (Salt Lake City, Utah), Scottie’s Pizza Parlor (Portland, Oregon); Pizzeria Beddia (Philadelphia, PA); and Bonci (Rome, Italy). The circumstances of the pandemic heightened that interest, and he began to pursue the perfect pizza and then scale it to sell pizzas at farmer’s markets. Those humble beginnings catapulted Chris into a thriving mobile pizza business. A Slice of New Jersey concentrates on prebooked public events and private catering. A big component of his public events is giving customers the opportunity to pre-order their pizza. It helps Chris manage the kitchen and operation side of the food truck. The menu is grounded on a unique pizza crust made from dough that is fermented for 48 hours and uses a blend of artisan flours, including a local wheat sourced from Sussex County, New Jersey. Chris also sources seasonal produce from local farms. The pizza menu has staple favorites like the margherita and pepperoni. There is also Drunken Pig with a house-made vodka sauce, fresh mozzarella, Italian sausage, parmigiano-reggiano, basil and extra virgin olive oil. The Cremini-Miny-Moe features roasted cremini mushrooms, ricotta, fresh mozzarella, garlic infused olive oil, Parmigiano-Reggiano, thyme and black pepper. The seasonal pies are getting more attention as his customers look for something different, like the Life is a Peach with peaches, prosciutto, mascarpone, toasted walnuts, basil, balsamic drizzle and The Autumn-ic Bomb with house-made butternut squash purée, pancetta, fontina, red onions, fried sage and house-made spicy maple syrup. Now that you’ve had a bit of an overview on Chris Hill and A Slice of New Jersey, here’s what’s this week’s The Hot Slice Podcast with Pizza Today: Learning pizza making Getting the business started Creating pizza dough for scale Transitioning to a food truck Strategy of the mobile business Per-ordering for public events Catering focus The pizza menu favorites Work/Life balance This week’s The Hot Slice Podcast hosts are Editor in Chief Jeremy White and Executive Editor Denise Greer. Thanks to our sound engineer and designer Katie Wilson.

29:: 152. Joe Carlucci Makes History at the International Pizza Challenge

01.01.1970 · 01:00:00 ··· 11.05.2023 · 04:00:09 ··· ···
··· ··· ··· ··· On The Hot Slice podcast this week is veteran pizza maker/pizzeria owner Joe Carlucci. Joe owns Valentina’s Pizzeria & Wine Bar in Madison, Alabama. He followed up first-place win in the Traditional Division at last year’s International Pizza Expo with a Non-Traditional victory this year. He went on to win and be named Pizza Maker of the Year. This is the first time in challenge history that a competitor has won categories back-to-back and nabbed the Pizza Maker of the Year title. See Joe’s reaction speech to being named Pizza Maker of the Year on Pizza Today’s Instagram Reel. Born in the Bronx and raised in Carmel, New York, Joe studied under Tony Gemignani for 15 years and was a founding member of the World Pizza Champions. He is a six-time World Pizza Champion and three-time World Champion Pizza Acrobat. Joe is a Guinness World Record holder for largest pizza base spun in one minute measures 72 cm (28.35 in) and world’s highest pizza toss using 20 ounces of dough at 21 feet and 5 inches into the air. Carlucci has appeared several times on national TV shows – such as, The Today Show, Martha & Snoop, Master Chef Kids, Best In Dough Joe transplanted to Alabama to open Joe’s World Famous Pizza in Madison. His latest pizzeria, Named after his daughter, Valentina’s Pizzeria & Wine Bar opened in 2020. Valentina’s is expanding into a new 4,000 square foot building in four months. The Hot Slice Podcast host and Pizza Today Executive Editor Denise Greer has an in-depth conversation with Joe, focused on the following areas: His International Pizza Challenge wins Holding the title of Pizza Maker of the Year Competing on an international stage The winning pizzas How the wins have impacted business Managing sales volume increase Career struggles and triumphs Career mentors Philosophies and motivations Valentina’s staff Growth and expansion into a new space Advice for other pizza pros About the International Pizza Challenge The International Pizza Challenge is held annually in the spring at International Pizza Expo in Las Vegas. Competitors battled head-to-head to find out who makes the best pizza in the world. We had five best pizza divisions: Traditional, Non-Traditional, Pan, CMAB California Style and Neapolitan/STG which will be represented in the pizza bake-off that will showcase 200 of the world’s best pizza makers and thousands of dollars in cash prizes.

30:: 2023 Pizza Expo Attendee Testimonial

01.01.1970 · 01:00:00 ··· 08.05.2023 · 17:09:11 ··· ···
··· ··· ··· ···

31:: 2023 Pizza Expo Exhibitor Testimonial (2)

01.01.1970 · 01:00:00 ··· 08.05.2023 · 17:05:50 ··· ···
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32:: 2023 Pizza Expo Exhibitor Testimonial (1)

01.01.1970 · 01:00:00 ··· 08.05.2023 · 17:03:48 ··· ···
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33:: 151: Pizza Expo Sessions 5 – Breakout Pizza Pros in the Business

01.01.1970 · 01:00:00 ··· 04.05.2023 · 04:00:07 ··· ···
··· ··· ··· ··· This week, we bring you the last of our Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have Bill and Cheryl Crawford and Ian Foster of Righteous Slice in Rexburg, Idaho; Robert Wagner, co-owner of Need Pizza in Cedar Rapids, Iowa; and Jhonathan Naranjo, founder and CEO of JoJo’s NY Style Pizza in Hollywood, Florida. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo.

34:: Pizza Expo Sessions 4 -- Women Redefining Pizzerias

01.01.1970 · 01:00:00 ··· 27.04.2023 · 04:00:09 ··· ···
··· ··· ··· ··· This week, we bring you more of Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have retired teachers/pizzeria owners Suzanne Francis, Ruth Matheny and Katie Agor of The Grove Wood Fired Pizza in Granbury, TX. We also have Phumzile Siboza who traveled from Johannesburg, South Africa representing the Debonairs Pizza chain. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.

35:: Pizza Expo Sessions Part 3 - Innovative Pizza Concepts

01.01.1970 · 01:00:00 ··· 20.04.2023 · 04:00:07 ··· ···
··· ··· ··· ··· This week, we bring you more of Pizza Expo Sessions on The Hot Slice Podcast from the show floor at Pizza Expo. On the podcast, we have Jason Dascoli of Rock City Pie Ice, Superior, Colorado, and Bill Bartz and Emily Knudsen with Pleasant Grove Pizza Farm in Waseca, Minnesota. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.

36:: 148. Pizza Expo Sessions, Part 2 – Experience and Education

01.01.1970 · 01:00:00 ··· 13.04.2023 · 04:00:06 ··· ···
··· ··· ··· ··· This week, we bring you more of The Hot Slice Podcast on the show floor at Pizza Expo. On the podcast, we have Jeremy Shirk of Conan’s Pizza in Austin, Texas; Stacey and Josh Kearney of Society Pie in Beaverton, Oregon; and Joseph Ledwidge of Ranger Joe’s Pizza in Kalispell, Montana. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. Tune in next week for more Pizza Expo interviews.

37:: 147. Pizza Expo Session, Part 1 - Energize and Elevate

01.01.1970 · 01:00:00 ··· 06.04.2023 · 04:00:07 ··· ···
··· ··· ··· ··· This year, we took The Hot Slice Podcast to the show floor at Pizza Expo. Be patient with the sound. It will be worth it to hear the enthusiasm and energy of pizzeria professionals at the show giving us updates on their pizzerias, the pizza business and Pizza Expo. First up, we have Andrew and Ruel Gregory of Post Alley Pizza in Seattle, Washington, followed by Alex Funke, a franchisee of Chad's Pizza in Cedar Falls Iowa. We end the podcast with Amanda and Patrick Elston of Gus Franco's Pizza, Lower Burrell, Pennsylvania. Tune in next week for more Pizza Expo interviews.