5 Most Popular Episodes of The Hot Slice Podcast with Pizza Today
As we wrap up 2024, The Hot Slice Podcast with Pizza Today has featured some incredible guests from top pizza makers and pizzeria owners as well as the pizza industry’s thought leaders. Let’s take a look back at five of the year’s most popular episodes you should revisit or listen to for the first time.
1. Catching up with Pizza Master Audrey Kelly
Audrey Kelly co-owns of Audrey Jane’s Pizza Garage in Boulder, Colorado. She is a World Pizza Champion, frequent speaker at International Pizza Expo and contributing writer for Pizza Today. Audrey is also an Ambassador for Women in Pizza. Listen to her episode now.
2. Failing DELCO to High-Volume Pizza Company with Sean Rowe
Sean Rowe owns of St. Angelo’s Pizza in Atlanta, George with two very high volume locations. Sean has a philosophy that he’s always only about 60% there which keeps him striving to improve his business. The company wasn’t always successful. Sean kept dialing in different areas. Hear how he fixed the product, streamline operations, dialed in delivery and most importantly enhanced his employee retention and employee culture. Listen to his episode now.
3. Pizza Legend John Arena, the One & Only
Pizza legend John Arena co-founded of Metro Pizza in Las Vegas. This episode was recorded before he delivered the opening day keynote address at the 40th Pizza Expo. During the discussion, John touched on his feelings about tinkering with dough formulas and pushing the industry forward through trial and error. He teased his keynote (“from Me to We,” he says) and even talks about his favorite style of pizza to eat (hint, he grew up on it), as well as his favorite style of pizza to make. Listen to his episode.
4. Flour + Water = a Vibrant, Growing Pizza Concept
Thomas McNaughton, founding partner, co-chef and CEO of Flour +Water Hospitality Group, and Ryan Pollnow, co-chef and vice president of the Flour + WaterHospitality Group, weigh in on the introduction their new flagship Flour + Water Pizzeria and new Flour + Water Pizza Shop concept in San Francisco’s North Beach, a community long-recognized for its history of Italian cuisine. The 4,000 square foot restaurant is divided into three distinct spaces: an expansive full-service dining room and bar; a glassed-in Dough Room; and the dedicated Pizza Shop for quick service, pick-up and delivery. Listen to their episode.
5. What happens after an 8.9 review score?
Gabriella Ottaiano, Calabria Restaurant & Pizzeria, Livingston, New Jersey, said receiving an 8.9 score from Dave Portnoy’s One Bite at Barstool was life-changing for Calabria Restaurant & Pizzeria in Livingston, New Jersey. It was just what the pizzeria needed in the midst of the COVID-19 Pandemic. Since the review, Calabria’s has seen remarkable growth, a streamline operation and a marketing focus capitalizing on the review. Listen to her episode.
Check out the latest pizza trends, hot pizza styles, top pizza toppings, pizzeria labor market, restaurant marketing and pizza industry insights in our 2025 Pizza Industry Trends Report.
