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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

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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

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🍕 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→

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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→

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🍕 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→

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🚀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→

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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