On this episode we sit down with Matt Lyons, owner of Tribute Pizza in San Diego, to discuss his journey. From getting his start delivering pizzas on his skateboard as a teen to traveling to Kenya to consult on a new pizzeria and soon after opening his critically acclaimed restaurant. Matt gives an insightful look at his passion for the craft. We talk about the interior design of Tribute Pizza and the care put into every detail. We dip into the work/life balance when to step away from your shop, the merits of Prego on Boboli and Costco pizza. This is a must-listen for pizza chefs and aspiring pizza chefs alike. Get ready for one of the best in the game. Hope you enjoy it!   https://www.tributepizza.com/ https://www.instagram.com/tributepizza/  

On this episode of PIE 2 PIE, Marc Schechter from Square Pie Guys joins the podcast to dish about his journey going from working in sales and doing comedy to putting Detroit-style pizza on the map in San Francisco. We follow along as he rises from humble pizza pop-up beginnings, catapulted by a fateful wedding catering gig into a pizza empire taking over the West Coast and stretching into new markets. Marc shares his experience in business, his viral collab with Jeremy Lin, building ghost kitchen partnerships, how to get your content shared by @pizza, and more doughy details. This episode will leave your sides splitting and your pizza craving! Enjoy! https://www.instagram.com/squarepieguys/ https://www.instagram.com/pizzaman_420/   🚀 HOW TO STEAL A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/   Rate/Review this Podcast https://podcasts.apple.com/us/podcast/pie-2-pie-a-pizza-makers-podcast/id1668271578

In this solo episode, host Alex Koons reflects on his motivations for starting the Pie 2 Pie podcast. An endeavor to build community and connections in the pizza industry, as well as to gain inspiration and knowledge by having candid conversations with other owners. If you're enjoying this podcast, please go on Apple Podcasts and leave us a quick review. This helps put us in front of more people who might benefit from the podcast. https://podcasts.apple.com/us/podcast/pie-2-pie-a-pizza-makers-podcast/id1668271578   On YouTube, please make sure you are subscribed https://www.youtube.com/c/HOTTONGUETV   If you would like to be on a future episode of PIE 2 PIE, you can slide into our dm’s on Instagram https://pie2pie.com/ Or go to: https://pie2pie.com/   And lastly, if you’re curious about Alex's Coaching & Consulting services, be sure to check it out at https://alexkoons.com/ Hope you have a wonderful day.

In this episode of Pie 2 Pie features brothers James and Thom Elliott, founders of the popular London-based pizza chain, Pizza Pilgrims. The Elliott brothers recount how they fell in love with Neapolitan pizza on a trip to Italy, leading them to start their business in London in 2011. They share the origin story of buying a tuk-tuk in Sicily to put a pizza oven on the back of it and drive all the way back to London. James and Thom discuss growing Pizza Pilgrims from a single food truck to 25+ brick-and-mortar pizzerias across the UK. They provide insights on maintaining quality standards, hiring good staff, managing multiple locations, and staying true to their values as they've expanded. Throughout this excellent episode, James and Thom exude their infectious energy and passion. Hope you enjoy! https://www.instagram.com/pizzapilgrims/?hl=en

In this episode, another round table discussion, this time we find out what it takes to go from popping up to growing into a brick-and-mortar pizzeria. Meet Chris of Ozzy’s Apizza, Sean of Secret Pizza LA, and Tommy of LaSorted’s. These passionate pizzaiolos recount their journey from hobbyists perfecting pies at home to opening their own beloved pizzerias in 2020 and winding up on the LA Times best pizza in Los Angeles list in 2023. They manifested brick-and-mortar locations through hard work, perseverance, and embracing the unknown. With wisdom forged in the fires, they share sage advice for those looking to follow a similar path. Learn about their trials and tribulations, overcoming negative reviews, and maintaining balance despite growing demand. Pull up a seat for an insider's view into some compelling stories of spreading joy and achieving doughy greatness through community, passion, and perseverance.

On this mouth-watering episode of Pie 2 Pie, Alex chats with veteran pizza maker Mark Mebus, owner of the acclaimed 20th Street Pizza in Philadelphia. Drawing on his extensive experience in the NYC and Philly pizza scenes, Mark reflects on the rise and fall of his first pizzeria, Blackbird, imparting the hard lessons he learned about expanding and taking on too many things too quickly which took him away from the food. Now focused solely on perfecting his craft at one location, he shares his enduring love of pizza and his belief that quality stems entirely from the skill of the pizzaiolo, not where it comes from. Mark explains how a quest for better vegan options led him to launch a wholesale vegan meat and frozen pizza company—you may have seen their Blackbird brand in your grocer's freezer aisle. Tune in for some sage advice to his younger self and Mark's surprising pick for the greatest band of all time. https://www.instagram.com/20thstreetpizza/  

In this episode of Pie 2 Pie, meet Patrick Elston from Gus Franco's Pizza! Patrick shares his journey from pizza hobbyist to pizzeria owner. Inspired by his wife, Patrick went from perfecting pizzas at home on weekends to opening his own pizza shop named after his two kids. Patrick gives us an inside look at transforming an old dentist's office into the Gus Franco's brick-and-mortar location, doing much of the build-out himself with the help of friends and family. He offers tips for aspiring pizza makers, emphasizing passion and perseverance. We discuss Patrick's unique business model focused on customer happiness over profits and shares his philosophy of pursuing family time and balance over expansion. Overall, get an insider's view of the passion, community, and values behind Gus Franco's Pizza. Patrick provides sage advice for potential pizza entrepreneurs looking to spread joy. Hope you enjoy!   https://www.instagram.com/gusfrancospizza/ https://linktr.ee/gusfrancospizza   Subscribe to PIE 2 PIE Pizza Podcast on: YouTube: https://www.youtube.com/c/hottonguetv Apple: https://podcasts.apple.com/us/podcast/pie-2-pie-a-pizza-makers-podcast/id1668271578 Spotify: https://open.spotify.com/show/7xX5rl9YlQpA8InjFpfAoc?si=e9e39fd9afd8495c  Instagram: https://www.instagram.com/pie.2.pie/  

In this episode of Pie 2 Pie, learn how Mike Hauke of Tony Boloney's built his empire from the crust up. 🍕🎧 Mike joins us to discuss his journey from selling frozen food out of a house in Atlantic City to building the acclaimed Tony Boloney’s pizza empire. 🔥🍕 Mike started Tony Boloney’s in an empty block of AC with plans to sell food and goods to construction workers. But when those plans folded, he pivoted to slinging his amazing pizza creations! 🚧🍕 Through grit and learning to make most everything in-house including producing and wholesaling his own mozzarella and olive oil, Mike has built Tony Boloney’s into a NJ pizza icon with multiple locations and multiple side hustles. 🧑‍🍳🛢 On this ep, Mike reveals: • His struggles getting pizza suppliers to share their secrets 🤐 • The wild story behind creations like his smokin’ jerk chicken pizza and the Sicilian Swine Fighter 🍗 • How he manages + self-finances multiple shops 💰 • His amazing run-in with Gang Starr’s Guru...in Italy! Mike’s journey shows that passion + hustle can take you from a small biz to a thriving brand. 📈 So get ready for a masterclass in creativity and entrepreneurship from this pizza prodigy, a true pie-oneer! https://www.instagram.com/tonyboloneys/ https://linktr.ee/tonyboloneys  

Get ready to bake up some knowledge with our deep dish interview with Jim McHugh of McHugh’s Pizza on his 40 years of pizza shop stories. 🍕 Jim started slinging slices as a teenager when his mom got a job across from his high school. In this episode, we get into how Jimmy has kept his employees around (some for over 20 years) with only a 1% turnover rate. Jim also dishes out his experience on staying cash only to dodge credit card fees, dealing with hangry customers, how they crank out 40% of their annual sales in the summer alone, and his wise words of wisdom on going slow and steady with expansion. You won't want to miss this behind-the-scenes look at all things pizza business in Brigantine Beach, New Jersey! So preheat your oven and tune in now to get your weekly fix of PIE 2 PIE. 🍕🎧 Subscribe to PIE 2 PIE on: YouTube: https://www.youtube.com/c/hottonguetv Apple: https://podcasts.apple.com/us/podcast/pie-2-pie-a-pizza-makers-podcast/id1668271578 Spotify: https://open.spotify.com/show/7xX5rl9YlQpA8InjFpfAoc?si=e9e39fd9afd8495c  

In this round table discussion, pizza restaurant owners Alex Koons of Hot Tongue Pizza, Janet Kang of Pizza Baby LA, Paul Cody of Pie Trap Pizza, and Nick Camacho of Lucky Nick’s gather to talk about marketing strategies for their various pizza businesses. They share tips on collaborations, social media, paid advertising, and attracting customers. They also discuss the challenges of pricing and customer perceptions around artisanal pizza vs chain pizza.   Alex Koons hosts an insightful roundtable discussion with fellow pizza entrepreneurs each coming from different business models. A ghost kitchen, a pop-up, and brick-and-mortar shops are all represented in the discussion.   Enjoy this candid conversation about the realities of running a pizza business. Pizzarre marketing: a round table discussion about marketing your pizza & much more!   Subscribe to PIE 2 PIE on: YouTube: https://www.youtube.com/c/hottonguetv Apple: https://podcasts.apple.com/us/podcast/pie-2-pie-a-pizza-makers-podcast/id1668271578 Spotify: https://open.spotify.com/show/7xX5rl9YlQpA8InjFpfAoc?si=e9e39fd9afd8495c     🚀 STEAL THIS RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/  

In this episode of PIE 2 PIE Jeff Barris tells the tale of how he went from number crunching to kneading dough, and how he made the leap from finance to food when he acquired renowned LA pizzeria Hail Mary Pizza. Hear Jeff's journey from corporate suits to aprons, how he strategically searched for the perfect restaurant to purchase, the pros and cons of taking over an existing brand, what he's changed and what's stayed the same at Hail Mary, managing costs and sales during the recession, his vision for slow growth while staying true to Hail Mary's roots, advice for aspiring restaurant owners, and more pizza passion from new shop owner Jeff Barris. Whether you're looking to get into the pizza business or just want a slice of the action, this episode is loaded with tasty insights on running a successful pizzeria. https://hailmarypizzala.com/ https://www.instagram.com/hailmarypizza/   Subscribe to PIE 2 PIE on: YouTube: https://www.youtube.com/c/hottonguetv Apple: https://podcasts.apple.com/us/podcast/pie-2-pie-a-pizza-makers-podcast/id1668271578 Spotify: https://open.spotify.com/show/7xX5rl9YlQpA8InjFpfAoc?si=e9e39fd9afd8495c  

In this episode of PIE 2 PIE, Alex Koons sits down with Zach Fishman, co-owner of the acclaimed Prime Pizza restaurants in Los Angeles. Zach shares the origin story of Prime Pizza, from falling in love with NY pizza as a kid to opening their flagship Fairfax location in 2014. He provides an inside look at Prime's expansion to 7 shops, discussing everything from maintaining quality standards to hiring and training staff for new store openings. Zach also reveals his insights on LA's evolving pizza scene, managing multiple locations, product development, and more. This is a must-listen for any pizza lover or restaurateur looking to up their pizza game.   https://www.instagram.com/primepizzala/ https://www.tiktok.com/@primepizzala https://primepizza.la/     Subscribe to PIE 2 PIE on: YouTube: https://www.youtube.com/c/hottonguetv

Welcome back to another episode of Pie 2 Pie! Today, we're diving into the world of Gorilla Pies with Ben Osher located in the beautiful Valley Village, Los Angeles. Gorilla Pies isn't your average pizzeria, they've made waves on "best of" lists and even graced the evening news. Rumor has it, Ben might have had a secret life as a Russian spy, given his stint as the executive chef of Nobu in Moscow. But our conversation isn't just about espionage; it's a journey. In just two years, Ben went from home kitchen pizzas to owning a brick-and-mortar pizzeria. We'll uncover the magic behind this transformation in our chat. Join us as we hang out at Gorilla Pies and dive into a great conversation with Ben Osher. https://www.instagram.com/gorillapies/ https://gorillapies.com/   **Subscribe to PIE 2 PIE on:** YouTube: https://www.youtube.com/c/hottonguetv Apple: https://podcasts.apple.com/us/podcast/pie-2-pie-a-pizza-makers-podcast/id1668271578 Spotify: https://open.spotify.com/show/7xX5rl9YlQpA8InjFpfAoc?si=e9e39fd9afd8495c  

In this episode of PIE 2 PIE, meet the incredible Chadwick Corcoran of Two Doughs in Agoura Hills. From dialing in their sourdough process with the precision of a scientist, to marketing tactics to grow your brand & catering biz, to finding forgiveness after getting their pizza oven trailer stolen. Chadwick is among the most knowledgeable bakers I’ve had the pleasure of talking to and just an all around good guy. I hope you enjoy this episode of Pie 2 Pie! https://twodoughs.com/ https://www.instagram.com/twodoughs/     Subscribe to PIE 2 PIE on: YouTube: https://www.youtube.com/c/hottonguetv Apple: https://podcasts.apple.com/us/podcast/pie-2-pie-a-pizza-makers-podcast/id1668271578 Spotify: https://open.spotify.com/show/7xX5rl9YlQpA8InjFpfAoc?si=e9e39fd9afd8495c  

In this episode, we had the incredible privilege of sitting down with Jason Winters of Speak Cheezy in Long Beach, CA. Join us as we delve into the inspiring transformation of Speak Cheezy from an incognito venture to a thriving catering dynasty. We unravel the story of  how Jason went from having the dream of selling pizzas out of a van to catering events as big as Coachella and opening up his brick and mortar. From birthday parties to delivering to Joe Rogan’s DMT dealer, ”You never know where you’re going to go with pizza” Jason says. Tune in and join us as we celebrate the cheesy goodness of Speak Cheezy. Enjoy!    https://www.speak-cheezy.com/ https://www.instagram.com/speak_cheezy/  

In this last episode of Pie 2 Pie Season 2, we had a special conversation with Odie O'Connor, former owner of Baby Blue and current owner of Boxcar Pizza. Joining us all the way from Portland Oregon. We discussed his transition from Neapolitan pizza to his all Detroit-style square pizzas at Boxcar. Odie's pizza is all plant-based, showcasing his mastery of the dark arts of vegan cuisine. Odie is an amazing person, so dedicated to his craft. Get ready for an entertaining conversation and enjoy the podcast! https://www.instagram.com/boxcarpizza/ https://order.toasttab.com/online/boxcarpizza     🚀 How to Steal A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/     HOT TONGUE PIZZA: https://www.hottonguepizza.com/  

Welcome to another wild episode of PIE 2 PIE Pizza Podcast on Hot Tongue TV! Today, we had the pleasure of sitting down with Daniel Holzman, the genius behind Danny Boy's Famous Original Pizzeria, nestled in the heart of downtown Los Angeles. It was a beautiful, sunny L.A. morning and we got to chat right outside the restaurant. Daniel is not only a restaurateur but also an author, a pilot, and a black belt in jiu-jitsu. We covered all of that and much more in this conversation. After the interview, Daniel graciously took Alex on a tour of his entire kitchen, showcasing the impressive operations and introducing me to his talented team. It was evident that his organization was well-run, and the hospitality was nothing short of incredible. But let's talk about the pizza itself. The fermentation bubbles, the mesmerizing coloring—I had only seen such pizza perfection on the internet until now. And let me assure you, it tasted every bit as good as it looked. Daniel, thank you for your time and for sharing your expertise with us! We hope our listeners enjoy this conversation. Get ready to be blown away by the exceptional flavors and craftsmanship and character of Daniel Holzman at Danny Boy's Famous Original Pizzeria. Enjoy! https://www.dannyboysfamousoriginalpizza.com/ https://www.instagram.com/dannyboysfamousoriginal/     🚀 HOW TO STEAL A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/  

Join us for an incredible episode of PIE 2 PIE Pizza Podcast featuring Roy Elam, the visionary behind Donna Jean. From discussing the challenges of the restaurant's build-out to sourcing farm-fresh produce, we dive deep into Roy's journey. As a 20-year vegan, Roy shares his expertise in plant-based cuisine, crafting remarkable flavor experiences. Discover why Donna Jean is a must-visit for exceptional vegan pizza and indulge in this mouthwatering conversation. Tune in and enjoy! https://donnajeanrestaurant.com/ https://www.instagram.com/donnajeanofficial/   🚀HOW TO STEAL A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/  

In this episode of PIE 2 PIE Pizza Podcast, we had the pleasure of sitting down with Tommy Breckert, the mastermind behind La Sorted's Pizza in Silverlake, Los Angeles. Tommy is such a great dude and we covered so much in this episode. We delved into his journey with pizza, how he got started, how he started popping up and grew his catering business and how he even got to cater a party for Diddy. We talk about the origins of the La Sorted’s name which was inspired at Burning Man one year and how it was almost called The Purple Pizza Eater. Tommy also shares his experience being an LA native and serving what he proudly deems Los Angeles Style Pizza. He shares his inspirations, challenges, and triumphs in the pizza industry. La Sorted's Pizza has quickly become a beloved pizza spot in Los Angeles, capturing the hearts and taste buds of pizza lovers all around. Tommy's dedication to using quality ingredients, perfecting his dough, and experimenting with unique flavors sets La Sorted's apart. During our conversation, Tommy shared valuable insights into his creative process, the importance of community support, and the joy he finds in crafting each pizza with love and precision. Tommy, thank you for sharing your story and allowing us a glimpse into the world of La Sorted's Pizza. We hope you enjoy this one! https://lasorteds.com/ https://www.instagram.com/lasorteds/     🚀 HOW TO STEAL A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/  

Welcome back to Part 2 of this episode with Ali Haider from 786 Degrees. It was an absolute pleasure to have Ali on the show. He shared an abundance of knowledge from his origins in pizza falling in love with pizza Napoletana, and traveling to Italy to learn the ways of the pizzaiolo and his story was truly captivating. 

Ali is no stranger to the camera. He has won Best in Dough on Hulu and has appeared on the Food Network, not to mention being recognized as the best restaurant in Sun Valley on Yelp.

 This conversation was so rich and filled with valuable insights that we had to split it into two parts. This episode is the first part of our flavorful journey around the world with Ali Haider. You're in for a real treat as we explore Ali's experiences and passion for food. Get ready to embark on an extraordinary culinary adventure. Sit back, relax, and enjoy this episode! Chef Ali: https://www.instagram.com/chef.pizzaiolo.ali/ 786 Degrees: https://www.instagram.com/786degrees/ https://786degrees.com/       🚀 STEAL THIS RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/   

In this episode, we had the incredible opportunity to sit down with Ali Haider from 786 Degrees. It was an absolute pleasure to have Ali on the show. He shared an abundance of knowledge from his origins in pizza falling in love with pizza Napoletana, and traveling to Italy to learn the ways of the pizzaiolo and his story was truly captivating. 

Ali is no stranger to the camera. He has won Best in Dough on Hulu and has appeared on the Food Network, not to mention being recognized as the best restaurant in Sun Valley on Yelp.

 This conversation was so rich and filled with valuable insights that we had to split it into two parts. This episode is the first part of our flavorful journey around the world with Ali Haider. You're in for a real treat as we explore Ali's experiences and passion for food. Get ready to embark on an extraordinary culinary adventure. Sit back, relax, and enjoy this episode! Chef Ali: https://www.instagram.com/chef.pizzaiolo.ali/ 786 Degrees: https://www.instagram.com/786degrees/ https://786degrees.com/       🚀 STEAL THIS RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/   

Welcome back to another incredible episode of the PIE 2 PIE Pizza Podcast! Prepare yourself to enter the 36 Chambers of Good Pizza as we explore the world of Pie Trap Pizza and meet Shaun & Paul Cody, the brothers behind it. From the moment we met, it felt like I had known Shaun and Paul for years. This conversation was filled with great energy and valuable insights, plus plenty of laughs. We covered so much in this episode, from their experience modding a barbecue to playing for the Detroit Lions, their struggles of doing a full buildout of their restaurant, the value of failures, and their adventures at the Pizza Expo. Shaun and Paul have an incredible story to share, and their passion for pizza shines through in every bite. I truly enjoyed my time with them, and I'm confident you'll enjoy this conversation just as much as I did. Enjoy! https://www.thepietrap.com/   🚀 HOW TO STEAL A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/  

Welcome back to Pie 2 Pie! In this episode, we have an incredible conversation with Kyle Lambert, the mastermind behind Little Dynamite Pizza. Originally from New Jersey, Kyle has honed his pizza-making skills from East Coast to the West Coast. He brought his square pie sourdough pizzas to Los Angeles in 2019 and has faced numerous challenges and triumphs in just four years of business. During our conversation, we cover a wide range of topics, from Kyle's love for Bruce Springsteen to the ups and downs of working with a business partner and the story behind his first location. Kyle generously shares his entire dough process, emphasizing the importance of perseverance, knowing what you want, and making it happen with the resources you have. Find Your Style of Pizza & Perfect It. Kyle's dedication to his craft and determination to succeed are truly inspiring. I hope you find this conversation as enjoyable and valuable as I did. Kyle, thank you for welcoming us into your brand new location in Mar Vista. It's a beautiful space, just like your pizza. To all our listeners, you're awesome, and we appreciate your support. Now, let's dive into this episode of PIE 2 PIE with Little Dynamite Pizza and Kyle Lambert. Enjoy! https://www.littledynamitepizza.com/ https://www.instagram.com/littledynamitepizza/   🚀 HOW TO STEAL A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/     ----------------------------------------------- Could your pizza be better? •• Grow your Pizza Skills •• Veganize your Menu •• Open your own Shop Find out how: https://alexkoons.com/ ----------------------------------------------- HOT TONGUE PIZZA: https://www.hottonguepizza.com/   Find us on Social Instagram: https://www.instagram.com/hottonguepi... Twitter: https://twitter.com/hottonguepizza TikTok: https://www.tiktok.com/@hottonguepizza Facebook: https://www.facebook.com/Hottonguepiz...   Vegan menu items are no longer just an alternative, they’re the future.

Welcome to Season 2 of PIE 2 PIE! In this episode, we sit down with Kyle, the man behind Dough Daddy LA, and have a candid conversation about the highs and lows of his business journey. We delve into important topics such as mental health, which is often overlooked in the restaurant industry, and how Kyle has navigated the stress and challenges that come with being an entrepreneur. Kyle's business model is truly inspiring, having started cooking Detroit-style pizza out of his apartment during the pandemic and eventually adding craft cocktails to his offerings and delivering them all over Los Angeles. We had a great conversation, and I'm so excited to share it with you. This episode is definitely on the longer end, but we had so many good things to discuss. So grab yourself a slice and settle in for a great conversation with Dough Daddy LA. Kyle, thank you for opening up your home and kitchen to us. It was an honor to talk with you. Enjoy the episode, and we'll see you next time on Pie 2 Pie! https://www.instagram.com/doughdaddyla/?hl=en 🚀 STEAL THIS RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ HOT TONGUE PIZZA:   https://www.hottonguepizza.com/   ----------------------------------------------- Could your pizza be better? •• Grow your Pizza Skills •• Veganize your Menu •• Open your own Shop Find out how: https://alexkoons.com/  

Welcome to the final episode of Season One of the PIE 2 PIE podcast! In this episode, we sat down with Brandon and Carolina of Quarantine Pizza, a duo that makes some of the best pizza in L.A. They share their story of pivoting into a new career, working with sourdough, and just putting themselves out there. Their dynamic is truly special, with Brandon bringing his knowledge and Carolina bringing her operations expertise. Together, they make a fantastic team and their love for what they do is apparent in every slice of pizza they make. During our conversation, we learn about their journey and how they've built a successful pizza pop-up business. We talk about the importance of making the food that makes you unique and putting your own spin on things. This episode is packed with valuable insights and information that any foodie or entrepreneur will find useful. We hope you enjoy this final episode of season one as much as we enjoyed having this conversation with Brandon and Carolina of Quarantine Pizza. Thanks for tuning in! https://www.instagram.com/quarantinepizzaco/   🚀 HOW TO STEAL A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/   HOT TONGUE PIZZA: https://www.hottonguepizza.com/ ----------------------------------------------- Could your pizza be better? •• Grow your Pizza Skills •• Veganize your Menu •• Open your own Shop Find out how: https://alexkoons.com/ ----------------------------------------------- Hot Tongue Merch: https://www.wearhottongue.com/products   Find us on Social Instagram: https://www.instagram.com/hottonguepizza Twitter: https://twitter.com/hottonguepizza TikTok: https://www.tiktok.com/@hottonguepizza Facebook: https://www.facebook.com/Hottonguepizza Vegan menu items are no longer just an alternative, they’re the future.

In this episode, we sat down with Janet and Robin from Pizza Baby LA to discuss the power of friendship in food. We caught up with them at their ghost kitchen in Los Angeles after only being open for three weeks. Their love and passion for food shines like none other and their knowledge of cuisine and cooking was truly impressive. We talked about their unique New York Style, Asian American Hapa pizza, their dedication to sourcing the best ingredients, and how they've incorporated their personal experiences and cultural backgrounds into their menu. Janet and Robin's crust was some of the best we've ever tasted, and their dedication to their craft was truly inspiring. We even learned a few tips and tricks along the way. This episode is a must-listen. Join us as we chat with Janet and Robin from Pizza Baby LA, and be prepared to crave some delicious pizza after. Thank you, Janet and Robin, for sharing with us! https://www.pizzababyla.com/ https://www.instagram.com/pizzababyla/   🚀 HOW TO STEAL A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/   HOT TONGUE PIZZA: https://www.hottonguepizza.com/ ----------------------------------------------- Could your pizza be better? •• Grow your Pizza Skills •• Veganize your Menu •• Open your own Shop Find out how: https://alexkoons.com/ ----------------------------------------------- Hot Tongue Merch: https://www.wearhottongue.com/products   Find us on Social Instagram: https://www.instagram.com/hottonguepizza Twitter: https://twitter.com/hottonguepizza TikTok: https://www.tiktok.com/@hottonguepizza Facebook: https://www.facebook.com/Hottonguepizza Vegan menu items are no longer just an alternative, they’re the future.

Welcome to episode 6 of the PIE 2 PIE Podcast where we explore the colorful world of pizza makers all over Los Angeles and beyond. In this episode, we're diving into the underground world of New Haven-style pizza with Chris Wallace from Ozzy's Apizza. Located inside an unsuspecting sports bar, Underdogs in Glendale, Ozzy's Apizza is a hidden gem that only those in the know show up for their delicious, thin, and crisped pies. But don't let its hidden location fool you. Ozzy's Apizza is making waves in the LA pizza scene, with Eater hailing it as some of the best pizza Los Angeles. In this episode, we talk to Chris about his journey from cooking pies in his home kitchen to becoming a renowned pizza maker, his passion for comedy and how it influences his pizza-making process. Join us as we discover the magic of Ozzy's Apizza. Whether you're a pizza lover or just someone who appreciates good food and great conversation, you won't want to miss this episode. So sit back, relax, and enjoy a slice of A Pizza… APizza!   https://www.instagram.com/ozzysapizza/?hl=en   🚀 HOW TO STEAL A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/   HOT TONGUE PIZZA: https://www.hottonguepizza.com/ ----------------------------------------------- Could your pizza be better? •• Grow your Pizza Skills •• Veganize your Menu •• Open your own Shop Find out how: https://alexkoons.com/ ----------------------------------------------- Hot Tongue Merch: https://www.wearhottongue.com/products   Find us on Social Instagram: https://www.instagram.com/hottonguepizza Twitter: https://twitter.com/hottonguepizza TikTok: https://www.tiktok.com/@hottonguepizza Facebook: https://www.facebook.com/Hottonguepizza Vegan menu items are no longer just an alternative, they’re the future.

In this episode of PIE 2 PIE, Alex caught up with Sean Lango of Secret Pizza LA. With origins in Sean’s tiny apartment kitchen in 2020 and then opening a brick and mortar in 2022, Secret Pizza LA quickly attracted the attention of LA Times Food Writer Bill Addison and won best new pizza in LA. Born and raised in New Jersey, pizza has always been a staple for Sean and he spent years obsessively experimenting with and perfecting his pizza. The conversation goes deep and wide, covering Sean’s unique pre-order business model, how much it costs to open a pizza shop these days, dough, what good press can do for business, what it takes to continue improving your pizza, and much more! Don’t miss this one. https://secretpizzala.com/ https://www.instagram.com/secretpizzala/   🚀 HOW TO STEAL A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/   HOT TONGUE PIZZA: https://www.hottonguepizza.com/ ----------------------------------------------- Could your pizza be better? •• Grow your Pizza Skills •• Veganize your Menu •• Open your own Shop Find out how: https://alexkoons.com/ ----------------------------------------------- Hot Tongue Merch: https://www.wearhottongue.com/products   Find us on Social Instagram: https://www.instagram.com/hottonguepizza Twitter: https://twitter.com/hottonguepizza TikTok: https://www.tiktok.com/@hottonguepizza Facebook: https://www.facebook.com/Hottonguepizza Vegan menu items are no longer just an alternative, they’re the future.

Welcome back to another episode of PIE 2 PIE! In this episode, we sit down with Pedro Martinez, owner of Pizza USA in Bellflower. Pedro and Alex have worked side by side for over a decade, and in this conversation, they dive into Pedro's journey from pizzeria employee to business owner. Pedro took over Pizza USA in February of 2020, just before the pandemic hit. He shares the challenges he faced during that time, and how he had to recreate the restaurant to make it his own. Despite the hurdles, Pedro's hard work and dedication paid off, and Pizza USA is thriving under his ownership. Throughout the episode, our host highlights Pedro's inspiring work ethic and excellence in the pizza business. This episode is a testament to the power of hard work and determination, and how it can lead to success even in the most challenging of times. If you're a fan of pizza or entrepreneurship, you won't want to miss this conversation with the Kobe Bryant of Pizza himself, Pedro Martinez. https://www.instagram.com/pizzausaofficial/   🚀 HOW TO STEAL A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/   HOT TONGUE PIZZA: https://www.hottonguepizza.com/ ----------------------------------------------- Could your pizza be better? •• Grow your Pizza Skills •• Veganize your Menu •• Open your own Shop Find out how: https://alexkoons.com/ ----------------------------------------------- Hot Tongue Merch: https://www.wearhottongue.com/products   Find us on Social Instagram: https://www.instagram.com/hottonguepizza Twitter: https://twitter.com/hottonguepizza TikTok: https://www.tiktok.com/@hottonguepizza Facebook: https://www.facebook.com/Hottonguepizza Vegan menu items are no longer just an alternative, they’re the future.

In this episode, Brian Nittayo of Rose City Pizza sits down with Alex to chat about the inception of some of the viral culinary creations to come out of the kitchen at Rose City, such as the elote pizza, the birria pizza, and the lasagna grilled cheese. Brian shares the challenges of building out a restaurant and running 2 restaurants at the same time. The conversation ranges from restaurant culture to hiring the right people, to getting punched in the face at a Primus concert. Don’t miss this episode of PIE 2 PIE. Rose City Pizza opened in Rosemead, California in 2009, and in 2022 they opened a second location in Covina. Despite the blood, sweat, and tears over the years, ”there’s nothing else I'd rather be doing.” says Brian. http://www.rosecitypizza.com/ IG: https://www.instagram.com/rosecitypizza/ FB: https://www.facebook.com/RoseCityPizza/     🚀 HOW TO STEAL A RECIPE: https://www.subscribepage.com/howtostealarecipe 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/   HOT TONGUE PIZZA: https://www.hottonguepizza.com/ ----------------------------------------------- Could your pizza be better? •• Grow your Pizza Skills •• Veganize your Menu •• Open your own Shop Find out how: https://alexkoons.com/ ----------------------------------------------- Hot Tongue Merch: https://www.wearhottongue.com/products   Find us on Social Instagram: https://www.instagram.com/hottonguepizza Twitter: https://twitter.com/hottonguepizza TikTok: https://www.tiktok.com/@hottonguepizza Facebook: https://www.facebook.com/Hottonguepizza Vegan menu items are no longer just an alternative, they’re the future.