Summary

Listen to Juan Robles, corporate chef for Triple Beam Pizza in Los Angeles, CA and Vitangelo Recchia of Bella Napoli Pizzeria and Restaurant in Port Charlotte, FL on The Hot Slice Podcast with Pizza Today.

Key Points:

• • Modern pizzerias are scaling consistency across multiple styles and locations through commissary models, par-baking strategies, and smarter operational design.
  • Deeper flour education, thoughtful sourcing, and cross-style experimentation are driving the next wave of pizzeria innovation and dough quality.

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. 

Follow on Instagram @ triplebeampizza 

Learn more about Bella Napoli. 

Follow on Instagram @ bellanapolipcfl 

Interested in more insights from National Restaurant Show? I’m showing my takeaways in 7 Trends Impacting Pizzerias from the National Restaurant Show  

Summary

Listen to Juan Robles, corporate chef for Triple Beam Pizza in Los Angeles, CA and Vitangelo Recchia of Bella Napoli Pizzeria and Restaurant in Port Charlotte, FL on The Hot Slice Podcast with Pizza Today.

Key Points:

• • Modern pizzerias are scaling consistency across multiple styles and locations through commissary models, par-baking strategies, and smarter operational design.
  • Deeper flour education, thoughtful sourcing, and cross-style experimentation are driving the next wave of pizzeria innovation and dough quality.

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. 

Follow on Instagram @ triplebeampizza 

Learn more about Bella Napoli. 

Follow on Instagram @ bellanapolipcfl 

Interested in more insights from National Restaurant Show? I’m showing my takeaways in 7 Trends Impacting Pizzerias from the National Restaurant Show