PIE 2 PIE - A Pizza Maker’s Podcast

• American Pie w/ Candy Yiu of The Turning Peel

  This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕  Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW   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   In this episode, we dive deep into Candy's remarkable transformation from the corporate tech world to building one of Portland's most unique pizzerias in a converted craftsman home. Her engineering background shines through every aspect of her operation - from creating temperature-controlled "bubble homes" for sourdough starters to designing ultra-efficient kitchen workflows that pump out 350+ pizzas on busy nights with just four back-of-house staff.   Chapters: 0:00 - Introduction & Sponsor Messages 2:15 - Opening The Turning Peel: A 5-Month Soft Launch 3:30 - From Tech World to Restaurant: An Unconventional Path 4:25 - Building Dreams: The Craftsman House Transformation 6:17 - Two and a Half Years of DIY Restaurant Construction 8:13 - Getting Laid Off: The Push Needed for Change 10:01 - From Farmers Market to Food Truck Journey 11:40 - The Decision to Open in the Craftsman House 14:17 - First Day Reality Check: Selling Only Two Pizzas 16:30 - Building Community Through Pizza 17:10 - Solo Operations: Taking Orders, Cooking & Serving 19:14 - Efficiency & Engineering: The Hong Kong Influence 21:05 - Sourdough Philosophy: Feeding Your Starter Like a Baby 26:18 - The $25,000 Dough Ball Machine Disaster 32:13 - QR Code Ordering: Creating Operational Efficiency 35:46 - Simple Menu Philosophy: Let Ingredients Shine 39:52 - Husband's Role: Quality Control & Taste Testing 42:18 - The Crust Sauce Innovation: Reducing Food Waste 45:38 - From Car Deliveries to Professional Distribution 47:24 - Work-Life Balance: Family Time vs Restaurant Demands 51:21 - Pricing Philosophy: Keeping Pizza Accessible 54:01 - Management Structure: Learning to Let Go 56:05 - Setting Boundaries: No Weekend Work Policy 58:00 - Creating a Special Community Space 1:02:16 - The Hong Kong Childhood: 100 Square Feet, 7 People 1:06:49 - Running Away from Home: The Journey to America 1:13:19 - PhD Dreams and Parental Expectations 1:18:36 - The American Dream: Still Alive and Achievable 1:27:40 - Employee Retention: The Compensation Challenge 1:32:31 - 30-Day Goals: Stepping Back from the Line 1:38:10 - Learning from Mistakes: Embracing Failure 1:43:24 - Family Recognition: When Parents Finally Understood 1:49:41 - Final Thoughts & Wrap-Up

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• Doing Time w/ Darby Aldaco of Pizza Thief

  This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕  Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW   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, meet Darby Aldaco, owner of Pizza Thief! 🍕 We dive deep into Darby's journey from literally stealing pizzas as a teenager to becoming one of Portland's most respected pizzeria owners. Plus: Tony (Darby's business partner) makes a surprise appearance, social media burnout confessions, and why Darby thinks pizza ovens are overrated!   Key Ingredients  ✅ How to transition from pastry chef to pizza maker   ✅ Managing a team of 30+ employees across two locations   ✅ The real cost of using premium ingredients (spoiler: their cheese alone costs $0.70 more per pound!)   ✅ Why Pizza Thief's margins are only 30% on their most expensive pie   ✅ The psychology of pricing $30+ pizzas in today's market     Chapters: 2:07 Pizza Maker Secrets: Why Baking Takes Talent, Pizza Takes Time 3:25 From Pastry Chef to Pizza Maker 10:25 Pizza Thief Origin Story: How Stealing Pizza Led to Prison Time 15:16 How to Start a Pizza Business: From Failed Bakery to Portland Success 19:47 Pizza Shop Partnership: When Business Partners Feel Trapped 23:08 Portland Pizza Scene: Market Analysis & Local Competition 37:47 Pizza Shop Operations: Managing Staff & Daily Challenges 31:36 Pizza Business Finances: The Reality of Premium Ingredient Costs 50:17 Restaurant Social Media Burnout: Is Instagram Hurting Your Business? 01:24:11 Pizza Equipment Deep Dive: Why Pizza Masters Are Overrated  

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• A Neighborhood Establishment w/ Anthony Badamo of Badamo's Pizza

  This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕  Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW   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 in-depth conversation with Anthony Badamo, owner of Badamo's Pizza in Pittsburgh, recorded live at the Pizza Expo in Las Vegas. In this episode, we dive deep into Anthony's 15+ year journey in the pizza business. Anthony shares his honest thoughts on running two pizza shops in Pittsburgh PA, the challenges of finding good labor, and why he believes in investing in quality equipment over flashy build-outs. We explore his slice-focused approach, inspired by legendary New York spots like Joe's, and discuss how the pizza scene has evolved with social media and home baking trends. The conversation gets real about the business side - from owning multiple properties in Pittsburgh to dealing with reviews, the impact of COVID, and why he's skeptical about rapid expansion. Plus, we play a fun game of "Overrated/Underrated" covering everything from hot honey to high hydration dough. • Transitioning from vintage gas ovens to modern electric equipment • The reality of pizza shop ownership and labor challenges • Pittsburgh's pizza scene and local competition • Equipment investment vs. build-out spending • Social media's impact on pizza culture • Property ownership in the restaurant business • Honest takes on industry trends and ingredients     Chapters: 00:00 - Introduction & Pizza Expo Setup 00:28 - The $20K Pietrobak Oven Decision 01:33 - From Gas Ovens to Electric: The Evolution 02:22 - Building the Commissary Plans 06:52 - From Music to Pizza: Career Transition 08:11 - Running Two Pittsburgh Locations 09:22 - Expansion Philosophy: Why Not More? 10:32 - Labor Challenges in Pittsburgh - Long-term Employee Loyalty 11:56 - Management Structure & Team Dynamics 12:48 - Slice Shop Focus & New York Inspiration 14:29 - Pittsburgh Pizza Scene Changes 17:13 - Food Truck & Catering Operations 20:14 - Selling a Restaurant: The Reality Check 21:19 - Pittsburgh Property Investment 24:57 - Current Pizza Influences & Techniques 27:07 - Build-Out vs. Equipment Spending 28:04 - Conveyor Technology Discussion 32:04 - AI Technology in Restaurants 39:07 - Overrated/Underrated Pizza Industry hot takes 40:12 - High Hydration Dough Discussion 41:54 - Pre-ferments in Pizza Making 42:43 - Pizza Expo: Final Verdict 47:00 - Closing Thoughts & Future Plans    

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• Artisanal Intelligence w/ Peter de Jong Founder & CEO of Fiero Group

  This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕  Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW   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, meet Peter de Jong, Founder & CEO of Fiero Group. From building backyard ovens in California 25 years ago to creating the industry's most sought-after mobile pizza trailers, Peter's journey is nothing short of incredible. Discover how his stone conveyor technology is blowing minds at Pizza Expo, producing restaurant-quality pies in just 3 minutes while maintaining that perfect artisanal touch. We dive deep into: The evolution from mobile catering to AI-powered pizza systems, how kitchen automation is solving the labor crisis without sacrificing quality, why starting with a $20K investment in a mobile pizza oven trailer beats brick-and-mortar every time. The future of pizza tech that's already here.     Chapters: 1:52 From California Backyards to Pizza Empire (Peter's origin story building outdoor kitchens) 4:51 Learning Oven Engineering the Hard Way 8:24 Canvas Without Rules: The Art of Pizza 13:01 The Mobile Pizza Pioneer 16:33 Why Wood Fire Trailer Ovens 18:18 Artisanal Intelligence: Pizza Meets AI (Labor crisis and automation solutions) 21:02 Stone Conveyor Oven Magic 26:33 The Automation Advantage 28:10 Pizza Automation 29:25 The Chef Behind the Oven 31:57 From Netherlands to Spain: A Culinary Journey (Personal background, strawberry marinara story) 34:38 The Future Kitchen Automation Factory Line 37:22 Get On Board or Get Left Behind    

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• Pizza Expo After Dark w/ Al The Pizza Buddha, Nick Camacho, Marc Schecter, Ryan Mondragon & Scott Sandler

  This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕  Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW   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, we go late night for a special episode: After Dark at Pizza Expo 2025 with an incredible lineup of pizza legends - Nick Camacho of Lucky Nick's, Marc Schecter from Square Pie Guys, Al The Pizza Buddha, Ryan Mondragon of Sanctuary Pizza, and Scott Sandler from Pizza Via - all crammed into a Vegas hotel room for a meeting of the minds. These guys opened up about everything from their biggest pain points, how they see automation changing restaurants, to Al getting emotional about his World Pizza Champion honor, plus we somehow ended up watching Tony G's legendary pizza acrobatics Matrix routine from 2006. This is pure gold, zero filter, and the kind of conversation that only happens when the cameras keep rolling and nobody wants to leave.     Chapters: 00:00 - Pizza Expo After Dark Beginnings 05:11 - Labor Crisis Forcing Pizza Automation 10:37 - $2.50 vs $20: The Minimum Wage Reality 15:14 - Conveyor Ovens vs Hand-Tossed Debate 20:10 - McDonald's Systems for Pizza Shops 25:32 - Wood-Fired Romance is Dead 30:15 - Competition vs Market Saturation 35:20 - Partnership Horror Stories 42:15 - Imposter Syndrome Confessions 44:27 - What's Really in Chain Pizza Cheese 50:30 - Time Slots: Future of Pizza Ordering 58:45 - Mobile vs Brick-and-Mortar Success 1:05:20 - Tony G Matrix Pizza Acrobatics 1:12:15 - The Dave Portnoy Effect on Pizza 1:18:30 - Instagram Changed Pizza Culture 1:25:45 - From Drug Dealer to Pizza Boss 1:32:10 - Success vs Debt: Hidden Struggles 1:38:15 - World Pizza Champion Gets Emotional 1:45:30 - Pizza Community Building at Expo

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