תוכן מסופק על ידי Alex Koons. כל תוכן הפודקאסטים כולל פרקים, גרפיקה ותיאורי פודקאסטים מועלים ומסופקים ישירות על ידי Alex Koons או שותף פלטפורמת הפודקאסט שלהם. אם אתה מאמין שמישהו משתמש ביצירה שלך המוגנת בזכויות יוצרים ללא רשותך, אתה יכול לעקוב אחר התהליך המתואר כאן https://he.player.fm/legal.
Player FM - אפליקציית פודקאסט התחל במצב לא מקוון עם האפליקציה Player FM !
<div class="span index">1</div> <span><a class="" data-remote="true" data-type="html" href="/series/this-is-womans-work-with-nicole-kalil">This Is Woman's Work with Nicole Kalil</a></span>
Together, we're redefining what it means, looks and feels like, to be doing "woman's work" in the world today. With confidence and the occasional rant. From boardrooms to studios, kitchens to coding dens, we explore the multifaceted experiences of today's woman, confirming that the new definition of "woman's work" is whatever feels authentic, true, and right for you. We're shedding expectations, setting aside the "shoulds", giving our finger to the "supposed tos". We're torching the old playbook and writing our own rules. Who runs the world? You decide. Learn more at nicolekalil.com
תוכן מסופק על ידי Alex Koons. כל תוכן הפודקאסטים כולל פרקים, גרפיקה ותיאורי פודקאסטים מועלים ומסופקים ישירות על ידי Alex Koons או שותף פלטפורמת הפודקאסט שלהם. אם אתה מאמין שמישהו משתמש ביצירה שלך המוגנת בזכויות יוצרים ללא רשותך, אתה יכול לעקוב אחר התהליך המתואר כאן https://he.player.fm/legal.
Pie 2 Pie is a podcast serving up candid conversations with pizza shop owners giving listeners an insider perspective on the real-life highs & lows of entrepreneurship and running a pizzeria.
תוכן מסופק על ידי Alex Koons. כל תוכן הפודקאסטים כולל פרקים, גרפיקה ותיאורי פודקאסטים מועלים ומסופקים ישירות על ידי Alex Koons או שותף פלטפורמת הפודקאסט שלהם. אם אתה מאמין שמישהו משתמש ביצירה שלך המוגנת בזכויות יוצרים ללא רשותך, אתה יכול לעקוב אחר התהליך המתואר כאן https://he.player.fm/legal.
Pie 2 Pie is a podcast serving up candid conversations with pizza shop owners giving listeners an insider perspective on the real-life highs & lows of entrepreneurship and running a pizzeria.
For more info on the fire recovery in Altadena visit: https://recovery.lacounty.gov/altadena/ This week, we’re taking a break from the Bay Area pods to sit down with Zak from Prime Pizza LA and Jamie from Pizza of Venice to discuss the impact of the Eaton fires— Jamie lost his pizzeria and Zak lost his home to the fire. While the flames may be out, the recovery process has only just begun. It’s important to remember that long after the news coverage fades and social media moves on, the cleanup and the healing continues. Disasters like these don’t come with a playbook, and as business owners, we’re often figuring things out as we go. This conversation gets heavy at times, but there were also plenty of laughs—because sometimes, that’s the only way to get through it. A huge thank you to Jamie and Zak for sharing their experience. The love and support in this industry are real, and when times get tough, we come together. Here’s hoping LA can cut through the red tape and help the Palisades and Altadena rebuild, stronger than before.…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode we are joined by Alexis and Gerad, of Rose Pizzeria in Berkeley, CA. Chapters: 0:00:00 Intro - New York Times Pizza Feature: Overnight Fame at Rose Pizzeria 00:02:30 Berkeley Restaurant Menu Strategy: Finding the Perfect Balance 00:06:42 Restaurant Couples: Managing Marriage and Business Partnership 00:10:59 Small Restaurant Management: Running a Lean Operation 00:18:59 Pizza Restaurant Policies: Setting Boundaries for Quality 00:27:26 The Impact of National Press Coverage 00:35:31 Crisis Management: Handling Unexpected Challenges 00:45:54 Restaurant Growth: Building Sustainable Business 00:52:38 Restaurant Expansion Strategy: Adding a Coffee Shop Concept 01:01:10 Pizza Making Philosophy: Techniques and Restaurant Values 01:25:43 Pizza Industry Trends: OVER/UNDER…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode we are joined by Neal DeNardi, co-owner of Long Bridge Pizza in San Francisco, CA. Chapters: 00:00 - Sharing Pizza Knowledge & Industry Experience 02:17 - Starting with Service: Learning Hospitality from Tribute Pizza 12:50 - From Zero to Numbers: Getting Serious After 9 Years 23:44 - Pizza Education: Scott Wiener Tours to Pizza Hacker 35:51 - Opening Long Bridge: Two 26-Year-Olds with No Plan 38:03 - San Francisco Pizza Evolution: Wood-Fired to Electric Ovens 49:22 - Restaurant Labor Reality: Why 40 Hours Isn't Enough 55:31 - Post-COVID Restaurant Industry: Changed Consumer Habits 01:01:03 - Delivery Evolution: From In-House to Third Party Apps 01:08:43 - Building Brand Awareness: Social Media Strategy 01:13:22 - Community Over Competition: Building Pizza Culture 01:33:13 - OVER/UNDER: Pizza Industry Hot Takes…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, Derek Lau, owner of State Flour Pizza in Berkeley, California joins us. Chapters: 00:00:00 - Opening a Pizzeria: The Real First Year Struggles 00:14:24 - Restaurant Career Path: From Culinary School to Pizza Making 00:19:08 - New York Pizza Inspiration: Research and Development 00:22:25 - Restaurant Staff Management: Building a Strong Team Culture 00:27:56 - Choose a Restaurant Location: Neighborhood Analysis 00:32:15 - Transitioning from Chef to Owner 00:36:32 - Pizza Restaurant Pricing Strategy: Balancing Quality and Affordability 00:40:22 - Restaurant Profit Margins: Breaking Even in Year Three 00:45:05 - Pizza Menu Development: Specialty Items and Weekly Specials 00:50:15 - Restaurant Supply Chain: Managing Vendors and Costs 00:56:45 - OVER/UNDER: Pizza hot takes…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, we talk to Mike Chen of FlatIron Pepper Co. Chapters: 00:00:00 - From Finance to Flavor: The Origin Story of Flat Iron Pepper Co. 00:11:22 - Inside New Mexico's Chili Capital: Sourcing Premium Peppers 00:20:01 - Safety First: The Hazards of Commercial Pepper Production 00:22:52 - Bootstrapping Success: Growing Without Outside Capital 00:24:45 - Early Days: From Commercial Kitchen to Manufacturing 00:31:28 - Product Strategy: Why Flat Iron Focuses on Premium Restaurants 00:37:10 - Social Media Marketing vs Traditional Distribution 00:46:55 - Building an Authentic Brand in the Digital Age 00:57:59 - Premium Positioning: Why Flat Iron Turns Down Major Chains 01:04:44 - Rapid Fire: Over/Under on Industry Trends…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, we talk to Josh Pritchett of Fat Nattys Sourdough Pizza Chapters: 02:00 What is a Fat Natty? 04:00 Los Angeles Pizza Brand Marketing: Building the Fat Natty Identity 06:00 Dave Matthews Band Concert Stories and Chicago Pizza Background 08:00 Pizza Business Operations: From Corporate Career to Pizza Making 11:42 Corporate Layoff to Pizza Success Story: The Pivotal Santa Monica Pier Event 16:00 Music Career and Marketing Degree: Journey Before Pizza 19:00 Sales Career Challenges and Corporate Burnout 23:00 Career Transition: Finding Happiness in Pizza Making 28:00 Pizza Catering Business Model: Events, Pricing, and Growth Strategy 35:00 Natural Pizza Making Process and Quality Control 39:00 Pizza Business Marketing: Instagram Strategy and Word of Mouth Growth 44:00 Pizza Pricing Strategy for Events and Catering 49:00 Family Support in Pizza Business: Work-Life Balance 54:00 Pizza Making Philosophy: Confidence vs Arrogance 59:00 Future of Fat Natty: Business Growth and Vision 01:04:00 Pizza Quality Discussion: Natural Ingredients and Process 01:10:00 Over/Under Pizza Industry Trends and Final Thoughts…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode we talk to Justin De Leon of Apollonia’s Pizzeria in Los Angeles. Chapters 00:00:00 - LA Pizza Evolution: From Underdog to Excellence 00:05:02 - The Early Years: 80-Hour Weeks and Learning Curves 00:08:44 - Photography and Pizza: A Visual Approach to Quality 00:11:24 - The Square Pizza Revolution 00:24:43 - Quality Over Expansion: The Small Shop Philosophy 00:30:36 - Cash, Credit, and Customer Service Innovation 00:44:14 - Learning the Craft: Classes, Community, and Growth 00:52:32 - Surviving and Thriving in Modern LA 00:58:06 - Over/Under: Industry Insights and Opinions…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode of PIE 2 PIE we are joined by Alan Rudoy and Travis Matoesian of El Gato Nego Pizza and Bahr Cafe in DTLA. Chapters: 00:00:00 Origins & Meeting 00:02:22 Early Experiences & Travel 00:04:02 El Gato Negro Pizza Journey 00:05:31 Bahr Cafe Plans 00:08:55 Kitchen & Operations Setup 00:27:49 Menu Deep Dive 00:43:32 Business Strategy 00:54:02 Partnership Dynamic 00:55:36 Rapid Fire Over/Under Segment…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode Anthony Falco, the international pizza consultant joins us. Key Ingredients The rise and influence of Roberta's in Brooklyn History and Evolution of pizza styles globally What it means to be an international pizza consultant The importance of good ingredients and proper technique Family life and work balance Real talk about Pizza Expo and the business side of the pizza industry Chapters: 00:00:00 - Pop-up Memories and Book Release 00:03:06 - The Roberta's Legacy 00:05:31 - Why Roberta's Changed Pizza Culture 00:08:18 - Why No Personal Pizzeria Yet? 00:15:17 - Pizza Styles and History Discussion 00:23:23 - Electric vs. Wood-Fired Ovens Debate 00:30:41 - The Art of Consistency 00:35:44 - Path to International Consulting 00:41:42 - Perfect Pizza Proportions 00:56:19 - Becoming a Pizza Consultant 01:01:07 - Family Life and Travel Balance 01:11:57 - Pizza Expo Stories 01:17:46 - Writing the Pizza Book 01:24:44 - The Restaurant Industry Reality 01:34:06 - Rapid Fire: Overrated/Underrated…
This Episode’s Sponsors→ 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🗳️ Better Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons Frank Pinello is the ultimate archetype of a badass pizza guy. He’s got the accent, the heritage, the skills, and a natural coolness that only a few people are born with. I remember watching The Pizza Show religiously when it first aired. Frank’s authentic curiosity—despite being a CIA graduate and a successful pizzeria owner—made him stand out. Exploring different styles, and connecting with pizza shop owners because his genuine interest always came through. On this trip, his pie was one of my favorite slices, and sitting outside Best Pizza on those lawn chairs felt almost spiritual. But it’s not just about Frank. He’s helped me become a fan of everyone in the pizza world. Big or small, every one of us has a story worth sharing, and that’s what excites me most about doing these pods. I hope you enjoy spending a little time with Frank and I in the back of the best pizza shop in America: Best Pizza. Chapters: 0:00 - Introduction 13:18 - Keep It Simple: The Menu Philosophy 22:56 - Going Solo: Partnerships & Growth 34:15 - Making Perfect Pizza: Craft & Technique 43:29 - NYC Pizza Evolution: Past to Present 54:30 - Better Kitchen Culture: Breaking Traditions 58:28 - The Pizza Show: VICE Legacy 1:07:22 - Time Management: Running Multiple Shops 1:12:51 - Over/Under: Industry Hot Takes 1:15:40 - What's Next: New Shows & Projects…
This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons Join your host of PIE 2 PIE, Alex Koons as he slices through the biggest moments of 2024. In this year-end special, we're wrapping up 89 episodes of unfiltered pizza talk, candid conversations, industry insights, and unforgettable moments from badass pizza makers across the globe. Chapters: 00:00:03 - Introduction & Studio Update 00:01:15 - Best Sausage in The World: Maestro Sausage 00:01:52 - 2024 Overview & Global Reach 00:03:00 - Hidden Gems 00:09:01 - Memorable Moments 00:23:56 - Inspiring Stories 00:27:46 - Hottest Takes 00:35:21 - Best Non-Pizza Episodes 00:36:41 - Crossover Episodes Highlight 00:38:49 - Top Episodes Countdown 00:43:27 - Year-End Thank You & Future Plans…
This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons Step into the world of artisan pizza making with Augie Russo, where dough isn't just ingredients - it's a spiritual experience. In this episode, we explore how a former film editor found his calling in pizza and created a uniquely creative pop-up pizza business in New York. Key Ingredients: • How Augie's signature chili peppers landed in Stephen Colbert's cookbook • The sacred art of pizza making: why he plays music for his dough • His unique pizza recipes and pop-up business approach • Secret tips for perfect pizza dough fermentation • The journey from editing political ads to crafting artisan pizzas • Why he's moving his pizza kitchen to a houseboat Pizza makers and food lovers alike will appreciate Augie's deep dive into dough development, creative toppings, and the philosophy that every pizza tells a story. From his 72-hour cold fermentation process to his thoughts on flour selection, this episode is packed with practical pizza-making wisdom and inspirational insights. Whether you're an aspiring pizza maker, running your own pizza pop-up, or simply love great food, Augie's journey shows how putting love into your craft yields something truly special. Chapters: 0:00 - Introduction: Meeting Augie at Stanislaus 4:04 - The Colbert Connection: How Chilies Made It to the Cookbook 10:17 - The Philosophy of Pizza Making: Music, Energy & Dough 24:20 - Building a Pizza Business: From Pop-ups to Private Events 32:14 - The Technical Side: Flour Choice, Fermentation & Temperature 43:08 - Career Evolution: From Film Industry to Pizza Life 52:52 - Future Plans: Moving the Kitchen to a Houseboat 57:28 - Wedding Cakes to Pizza: Why He Left Fine Dining 1:06:15 - The Sacred Art of Breadmaking: God in the Dough 1:21:12 - Community Building: Horizontal Networking in Pizza 1:31:05 - Hot Takes: Thoughts on Industry Trends #pizza #pizzamaking…
This Episode’s Sponsors→ 🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, we took PIE 2 PIE all the way out to Mineola, Long Island to sit down at Taglio Pizza with Rob Cervoni - a force to be reckoned with in the pizza world who's doing things his own way. Rob's spot was recently ranked #3 slice shop in the world, but that's just scratching the surface of what makes this conversation special. From flipping houses to fund his pizzeria dream to pushing 90% hydration dough when others said it couldn't be done, Rob keeps it real about what it actually takes to build something different in this industry. What I love about Rob is his brutal honesty - he'll tell you straight up that being #3 in the world is both a blessing and a curse. He's got this incredible ability to market himself while staying authentic, whether it's his viral spatula interviews or his strategic approach to Food Network appearances. But don't let the social media presence fool you - this is someone who deeply understands both the science and business of pizza making. Key Ingredients: Built a successful Roman-style pizzeria outside NYC against all odds Supplements restaurant income through strategic house flipping Plans to scale to seven locations before eventual exit Innovating with 90% hydration dough and unique flour blends Created viral social media presence without compromising authenticity Testing cutting-edge tech like AI phone systems Self-described "functionally lazy" - masters systems to work smarter Maintains quality while scaling through strategic planning Chapters: 00:00 - Introduction & The Long Island Pizza Scene 03:51 - Real Talk: Industry Criticism & Standards 10:10 - The Double-Edged Sword of Success 25:45 - Equipment Wars & Industry Partnerships 35:20 - Breaking Tradition: The Roman Style Revolution 45:30 - Growth Strategy & Future Plans 55:15 - Social Media Game & Content Creation 1:05:00 - Technology & The Future of Pizza 1:15:20 - Overrated/Underrated & Closing Thoughts…
This Episode’s Sponsors→ 🗳️ Guest Feedback w/ Ovation: https://bit.ly/ovationpizza 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons On this episode, join us for an intimate conversation with Scott Wiener, founder of Scott's Pizza Tours and Slice Out Hunger, pizza historian extraordinaire, and all around good guy. From his early days as a sound engineer living on an Ellis Island ferry boat to building New York's premier pizza tour company, Scott shares how his passion project evolved into a thriving business and cultural institution. Discover how he transformed from an outsider with no industry connections into one of pizza's most respected voices, while maintaining his commitment to education and community. Recorded in a storage facility surrounded by his legendary Guinness World Record pizza box collection, this candid discussion explores the changing landscape of pizza culture, competition judging, and why sometimes the best business plan starts with just showing up. Key Ingredients: • Started Scott's Pizza Tours in 2008 with $7,000 savings while living rent-free on a boat • Grew from 100 tours/year to 700+ tours annually serving 7-10,000 people • Created Slice Out Hunger which now has 800 pizzeria partners nationwide • Believes newer pizzerias often understand dough science better than legacy shops • Advocates for standardized pizza competition judging with style-specific certification • Maintains world's largest pizza box collection (requiring formal archival gloves!) Chapters: 00:00 - The Evolution of NYC Pizza Scene 22:10 - From Sound Engineer to Pizza Professional 34:19 - Building a Tour Company from Scratch 52:49 - Becoming a Pizza Industry Voice 01:07:03 - Competition Judging & Standardization 01:34:40 - The Birth of Slice Out Hunger 01:42:03 - Rapid Fire: Overrated/Underrated 01:48:27 - Inside the World Record Collection…
This Episode’s Sponsors→ 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons In this episode, meet Tommy Ardito from Brooklyn DOP, a pizzeria that's redefining what modern New York pizza can be. Starting with just 10 dough balls and some Italian hip-hop playing out the window, he and his partner Jason D'Amelio converted a former mafia social club (complete with resident ghost Carmine) that balances artisanal quality with neighborhood pizzeria soul. We also talked about the new concept Tommy's launching: Fast Life - a fresh concept aimed at capturing pizza's golden age without falling into the nostalgia trap. Through deep dives into pre-ferments, flour science, and the truth about questionable oven design, Tommy breaks down the approach that's earned Brooklyn DOP recognition while staying true to its community roots. Key Ingredients: The truth about artisanal pizza in Brooklyn why it's both overrated and evolving How a former mafia social club (complete with resident ghost Carmine) became a neighborhood pizzeria Biga vs. Poolish: Breaking down the science of dough fermentation and why fresh local flour beats imported Italian brands Why Top Gun might be the most misunderstood film of the 1980s The importance of taking care of delivery drivers and maintaining neighborhood connections Chapters: 00:00 - Intro & Maestro Sausage Sponsor Message 03:04 - NYC Pizza Origins: From Sloppy Chicken Parm to Modern Slice 05:07 - Dough Science Deep Dive: Pre-Ferments, Polish vs Biga Debate 13:21 - Brooklyn Pizza Community: Competition, Collaboration & Culture 20:24 - Brooklyn DOP Story: Artisanal vs Traditional NY Pizza Evolution 26:35 - Restaurant Build-Out: Location Selection & Hood System Investment 34:20 - From Former Mafia Social Club to Modern Pizzeria 42:12 - PizzaMaster Faults & Equipment Maintenance 48:18 - Homoeroticism in Top Gun 50:39 - Flour Wars: Orlando Foods, Caputo & Fresh Local Ingredients 59:10 - Fast Life Pizza Concept: New Brand Development & Strategy 1:04:57 - Millennial Nostalgia: Pizza Culture Then & Now 1:15:05 - Overrated or Underrated 1:25:53 - Delivery Stories & Sign off…
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Player FM סורק את האינטרנט עבור פודקאסטים באיכות גבוהה בשבילכם כדי שתהנו מהם כרגע. זה יישום הפודקאסט הטוב ביותר והוא עובד על אנדרואיד, iPhone ואינטרנט. הירשמו לסנכרון מנויים במכשירים שונים.