313. Dishing Dough Science with Pizza Chefs at National Restaurant Show

313. Dishing Dough Science with Pizza Chefs at National Restaurant Show

Send us Fan Mail [https://www.buzzsprout.com/1860996/fan_mail/new] Recorded live at the National Restaurant Show in Chicago, this episode of Pizza Today puts Editor in Chief Denise Greer in conversation with two pizzeria pros shaping how modern pizza operations run. Juan Robles, corporate chef for Triple Beam Pizza in Los Angeles, California, breaks down the commissary model powering their five-location Roman-style pizza program — covering conveyor oven customization, high-hydration dough at 96%, par-baking strategy, and why three locations is the sweet spot before launching a commissary. Vitangelo Recchia of Bella Napoli Pizzeria and Restaurant in Port Charlotte, Florida, shares how one master dough drives every style on his menu — New York, Sicilian, Detroit, Grandma, and Roman — and why flour education, digestibility, and sourcing matter more than most operators realize. Together, they explore pizza dough trends, the resurgence of Roman pizza in the U.S., fermented wheat germ, and where pizzeria innovation is headed next. Essential listening for foodservice professionals, multi-unit operators, and serious pizza makers. Follow and subscribe to stay current on the pizza industry conversations that matter.  Show Notes: Learn more about Triple Beam Pizza [https://www.triplebeampizza.com/]. Follow on Instagram @ triplebeampizza [https://www.instagram.com/triplebeampizza/] Learn more about Bella Napoli [https://www.bellanapoli1938.com/]. Follow on Instagram @ bellanapolipcfl [https://www.instagram.com/bellanapolipcfl/]

312. Gabriel Baldinucci of Baldinucci Pizza Romana on Roman-Style Pizza, Culinary Travel to Italy

Send us Fan Mail [https://www.buzzsprout.com/1860996/fan_mail/new] Gabriel Baldinucci, along with Salvatore and Patricia are second-generation owners at Baldinucci Pizza Romana in Austin, Texas, Gabriel’s family has built one of the most talked-about fast premium dining concepts in the country, anchored by Roman-style pizza that Austin foodies and transplants can't stop eating.  In this episode of The Hot Slice Podcast, Gabriel talks about what's driving the Roman-style pizza movement in the U.S., why he believes slices are having a long-overdue comeback, and how Baldinucci Pizza Romana is taking brand loyalty to a new level — literally — with a luxury culinary food tour to Italy.  In this episode, you'll hear about:  * Why Roman-style pizza is positioned as the next major pizza trend in America  * How Baldinucci Pizza Romana carved out the "fast premium" space between gourmet and casual dining  * The culinary tour to Emilia-Romagna and Piedmont — and why Gabriel's customers said yes immediately  * How content, brand equity, and customer trust all connect to one bold marketing move  * Lessons from launching a family-owned pizza brand in a high-growth market like Austin  If you work in the pizza industry and want to think differently about brand building, customer loyalty, and what your concept could stand for beyond the four walls of your restaurant, this episode is for you.  Subscribe to The Hot Slice Podcast and join the conversation on where pizza is headed next.    Show Notes:  Learn more about Baldinucci Pizza Romana [https://www.baldinucci.pizza/].  Read more on Baldinucci’s Cultural Food Tours in Italy [https://austin.culturemap.com/news/restaurants-bars/italian-food-tour-baldinucci-pizza/].

311. Pizza Passion with Purpose | Special Pizza Expo Series

Send us Fan Mail [https://www.buzzsprout.com/1860996/fan_mail/new] This week, The Hot Slice Podcast continues its Special Pizza Expo Series exploring how pizza stretches beyond the pizzeria.   First up, we chat with Chef Dr. Junnie Lai, MBA, PhD (Natural Medicine), founder of Global Cuisine Consulting. Chef Junnie Lai is an internationally recognized Research & Development Chef and product innovation consultant. With more than two decades of experience leading culinary innovation for global brands and emerging startups, she is celebrated for her ability to bridge authentic international flavors with modern pizza and pasta applications. Chef Lai develops menus with marketing strategy and costing in mind—creating concepts that are not only delicious and trend-forward, but also operationally practical and commercially successful.  At Pizza Expo, Chef Lai shared insights on emerging global flavor trends and demonstrate how regional cuisines can inspire the next generation of pizza innovation.  Next, we spoke with Dawn Zachman with the National Pediatric Cancer Foundation (NPCF), who attended her first Pizza Expo. She explored how the philanthropic pizza community could join forces with the NPCF to raise awareness and funding campaigns for pediatric cancer research.   This is the last episode in our Special Pizza Expo Series. Look for more live interviews in October from Pizza Expo Columbus.

310. Slices of Maryland: Brick Ovens and Brews

Send us Fan Mail [https://www.buzzsprout.com/1860996/fan_mail/new] In this episode taped live during Pizza Expo, we explore the Maryland pizza scene – plus some of its craft brews. First, we sit down with Brett and Bailey Robison of Maryland-based Mosaic Pizza and Silver Branch Brewing Co. to answer a question for the ages: What is the best pizza and beer combo of all time???  We sit down with Will Fagg of Tiny Brick Oven to hear about how his pursuit to become an AirBnB superhost led to a career transition from nursing to pizzeria ownership. Will shares why he built a backyard pizza oven and how that evolved into a brick-and-mortar pizzeria on Federal Hill in Baltimore. Then, he shares the story of his visit from Dave Portnoy, whose video made him a quasi-celebrity. You’ll want to listen up!  Next up, The Robisons discuss running two separate yet complementary businesses. Learn how they manage social media for both industries differently and get their recommendations for how to install draft beer program at your pizzeria location. Plus: Listen to why they chose to operate Mosaic Pizza out of a second-generation restaurant space.   SHOW NOTES:  Tiny Brick Oven: tinybrickoven.com [https://tinybrickoven.com/]   Mosaic Pizza: mosaic.pizza [https://mosaic.pizza/]  Silver Branch Brewing Co.: silverbranchbrewing.com [https://www.silverbranchbrewing.com/]  International Pizza Expo [https://pizzaexpo.pizzatoday.com/?utm_source=Pizza_Today&utm_medium=Media_Editorial&utm_campaign=AEO_SEO_Intiative_2026%20https://pizzatoday.com/makxbaqjte/]  Pizza Expo Columbus [https://pizzaexpocolumbus.pizzatoday.com/attendee-inquiry-2026/?utm_source=Pizza_Today&utm_medium=Media_Editorial&utm_campaign=AEO_SEO_Intiative_2026]

309. Introducing Your Audience to New Pizza Styles

Send us Fan Mail [https://www.buzzsprout.com/1860996/fan_mail/new] On this week’s episode of The Hot Slice podcast, we speak with Mario LaPosta and Dario Paone about what it’s like to introduce your pizzeria’s customers to pizza styles they might not have tasted before.   Mario LaPosta learned the craft of wood-fired Neapolitan pizzas in Italy before bringing the style to Da LaPosta in Newton, Massachusetts. He shares his journey developing a custom flour blend, which includes a nine-year-old sourdough starter.   LaPosta tells The Hot Slice about his experience opening a second restaurant – Mamma Luca in Portsmouth, New Hampshire – about 90 minutes from his original location. This time, he embarked on a journey with Roman-style pan pizza, which he also offers by the slice. He shares the difference in making dough for the two styles as well as what to know before opening a second location.  Next up: We chat with Dario Paone of Volo Craft Pizza in Swampscott, Massachusetts. Paone was raised in a pizzeria family, but when starting this concept, he opted to introduce something new at the time (2017) – Detroit-style pizza. He recalls people asking for the Chicago slice and spreading the word about Volo Craft’s Motor City-inspired pies.   He shares with listeners of The Hot Slice his experiences using online reviews to boost business and how he’s starting to work with third-party delivery apps to generate lunch business. It’s a one-of-a-kind episode with East Coast operators who specialize in pizzas from across the globe. You won’t want to miss it!  Show Notes:   Register today for Pizza Expo Columbus [https://pizzaexpocolumbus.pizzatoday.com/attendee-inquiry-2026/?utm_source=Pizza_Today&utm_medium=Media_Editorial&utm_campaign=AEO_SEO_Intiative_2026]!   Volo Craft Pizza: https://www.volopizzeria.com/ [https://www.volopizzeria.com/]  Da LaPosta: https://dalaposta.com/ [https://dalaposta.com/]  Mamma Luca: https://mammaluca.com/ [https://mammaluca.com/]  Recorded live at the International Pizza Expo [https://pizzaexpo.pizzatoday.com/?utm_source=Pizza_Today&utm_medium=Media_Editorial&utm_campaign=AEO_SEO_Intiative_2026%20https://pizzatoday.com/makxbaqjte/]!