Send us Fan Mail

In this episode of The Hot Slice Podcast with Pizza Today, we sit down with Odie O'Connor to explore the dynamic challenges of operating two distinct concepts 1,000 miles apart: Boxcar Pizza in Portland, OR, and Odie's Pizza Company in San Diego, CA.

Odie’s holds a special place for the owner as he returns to his hometown to carryout his pizza vision. Odie shares his deep industry experience and data-driven insights on scaling a business. He breaks down the realities of running a highly systemized vegan Detroit-style shop in the Pacific Northwest alongside a bustling sourdough and New York Grandma-style concept in Southern California.

Tune in to hear our engaging conversation covering these powerful commerce-driven solutions:

• The strategic differences between launching an independent shop versus partnering with a seasoned hospitality group.
• Key operational systems and communication methods required to manage pizzerias remotely.
• Navigating rapid staff growth and scaling workforce operations from a team of 8 to a staff of 45.
• Best practices for incorporating, marketing, and pricing high-quality vegan and gluten-free options to cast a wider net.
• Leveraging professional videography to build a cohesive brand identity and drive social media growth.

It’s our business to help you build yours. Listen to the full episode today to gain actionable intelligence for your own operation, and be sure to subscribe and leave us a review!

Send a text

Ever wonder what it really takes to run a booming pizzeria without losing your mind?! Grab a slice and pull up a chair! This week on The Hot Slice with Pizza Today, we’re joined by Nkem and Kerrel Thompson, the visionary couple behind Bird Pizzeria in Charlotte, NC. Nkem and Kerrel have quickly become industry standouts for their commitment to craft, hospitality, and community—transforming Bird Pizzeria from a humble start into one of Charlotte’s most celebrated pizza destinations. Their creative approach and bold flavors have captured the attention of pizza enthusiasts and national media alike, making Bird Pizzeria a must-visit for both locals and travelers. As operators, they embody the passion and resilience it takes to stand out in today’s evolving food landscape, and their story is as inspiring as the pies they serve.

We dive deep into the real, raw side of the pizza business, sharing the good, the bad, and the chaotic.

Here's a taste of what we cover in this episode:

• Surviving the nonstop, breakneck speed of the make line
• Bringing authentic regional pizza to totally new markets
• Balancing crazy lines and speed of service with top-tier quality

Are you ready to level up your pizza game? Hit play and let’s get into it!

Check out Bird Pizzeria at https://www.birdpizzeria.com/ and on Instagram at https://www.instagram.com/birdpizzeria/

Send a text

To celebrate the milestone of 300 episodes of The Hot Slice podcast, we’re chatting with a true pioneer of the U.S. pizza industry: Anthony Mangieri of Una Pizza Napoletana.

For nearly 40 years, Mangieri has been obsessively chasing the perfect pizza, but his journey hasn’t been a straight line. In this special anniversary episode, he opens up about his evolution to embrace the transformative power of hospitality. We dive deep into his daily experiments – from tweaking firewood blends to pushing dough hydration to the absolute limit – and why, even after four decades, he feels like he’s still learning every single day.

Tune in to hear how a relentless work ethic and a refusal to compromise on authenticity built one of the world’s most revered pizzerias.

In this episode, we discuss:

• The evolution of Una Pizza Napoletana over 30 years.
• Why hospitality matters just as much as the food.
• Dough hydration and oven management.
• The philosophy of staying true to your craft in a saturated market.

Ready to be inspired? Listen up!

Show Notes:

Una Pizza Napoletana

The backstory behind Mangieri’s devotion to gelato, as told to Pizza Today.

Pizza Expo is coming up! Register today!

Send a text

Get ready for the world's largest pizza show! In this special insider episode, the Pizza Today team pulls back the curtain on International Pizza Expo 2026 in Las Vegas, March 24–26. Hear directly from Jeremy White, Brand Director of Emerald Food Group, along with editors Denise Greer, Kate Lavin, and creative director Josh Keown as they share exclusive details about what makes this year's expo truly unforgettable.

What You'll Discover:

• Record-Breaking Numbers: Why this will be the largest Pizza Expo in history
• Beer & Bull 2.0: The revamped networking session with Dan "Malted MC Pizza Man Dan" Collier
• Pizza Today Village: A brand-new immersive experience featuring a 1980s-style pizzeria kitchen, secret menu sessions, limited-edition merch, and live podcast recordings
• International Pizza Challenge: Inside the new rigorous judging certification process with over 600 competitors across 8 categories
• Insider Tips: Download the app early, attend the Newcomers Happy Hour, don't miss the World Pizza Games Block Party, and approach anyone—this community is here to help

Whether you're a first-timer or a Pizza Expo veteran, this episode delivers the insider knowledge you need to maximize your experience at the world's premier pizza industry event.

Ready to register? Visit PizzaExpo.pizzatoday.com to secure your spot and save $50 off onsite pricing before March 21!

Send a text

Ever wondered what it takes to juggle a soccer ball while spinning a pizza dough? Or how nerve-wracking it is to toss a dough skin blindfolded while a panel of judges watches your every move?

Welcome to “The Olympics of Pizza!” In this episode of The Hot Slice, we are joined by Justin Wadstein, owner of Sleight of Hand Pizza and champion of the World Pizza Games. He takes us behind the curtain in the competitive world of dough acrobatics, sharing exactly what goes into a winning routine.

Tune in to hear:

• The secrets behind the scorecard: What are judges really looking for in dexterity, creativity and difficulty?
• Disaster management: Hear the nail-biting story of how a frozen hand almost led to a wedding cake catastrophe!
• Dough Spinning 101: Wadstein breaks down the mechanics of the perfect toss for beginners.
• 2026 Predictions: Who is favored to take home the gold at this year’s World Pizza Games?

Whether you’re a pizza pro looking to add some flair to your kitchen or just love a good underdog story, this episode is packed with energy and insight. Grab a slice and get ready to be amazed. You might just be inspired to start spinning your own faux dough tonight!

Show Notes

Sleight of Hand Pizza: https://www.sleightofhandpizza.com/

World Pizza Games: https://pizzaexpo.pizzatoday.com/giveaway-rules-regulations/world-pizza-games/

Register for Pizza Expo: https://registration.pizzaexpo.com/event/2026

Send a text

Ever wondered what it takes to turn a neighborhood pizza joint into a James Beard semifinalist in just one year? You’re about to find out.

Ryan O'Hara, the new owner/chef of Pizza Grace, joins us on The Hot Slice podcast to spill the sauce on his wild journey. O’Hara went from fine dining and ice cream making to pizzeria ownership. We chat about keeping the legendary 25-year-old starter (its name is Frank!) alive while shaking up the menu with natural wines and elevated hospitality.

Ryan gets real about the pushback he faced when rebranding an existing business and why serving “good pizza” just isn’t enough to earn a Michelin Bib Gourmand. Ready for some serious restaurant ownership inspiration? Let’s dig in!

Show Notes:

Pizza Grace: https://www.pizzagrace.com/

Are you a Pizzeria to Watch?

We are looking for standout pizzerias to feature in our 2026 Pizzerias to Watch in our May issue of Pizza Today. If you would like to be considered, complete our questionnaire for inclusion.

https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Countdown to Pizza Expo

As Pizza Expo approaches, we are preparing for the biggest and best Pizza Expo yet. A couple things of note. Competition spots are filling or are on waitlists, signed up now for remaining competition spots.

Register now for Pizza Expo 2026.

Send us a text

This week, we chat with champion pizza maker and industry leader Lars Smith. Lars co-owns State of Mind Pub and State of Mind Slice House in Palo Alto, California.

Fresh off his recent trip to Italy, Lars competed at the Sigep World in Rimini. His finishes include 2nd place in Pizza in Teglia, 11th place in Pizza alla Pala and 25th place in Pizza Classica. He highlighted his winning pizza, a seasonal winter squash and mushroom pizza with blue cheese, hazelnut, and lemon zest.

Lars emphasized the importance of using high-quality ingredients and maintaining consistency. He also shared his approach to branding, focusing on seasonal offers and a strong brand identity.

Leveraging his expertise, Lars lets us in on his upcoming sessions at Pizza Expo on limited time offers and building a strong brand identity, aiming to help operators improve their business strategies and customer engagement.

Follow Lars on Instagram at https://www.instagram.com/lboogiesmith/

Learn more about State of Mind at https://www.stateofmindslicehouse.com/ and on Instagram at https://www.instagram.com/stateofmindslicehouse/ .

Show Notes:

Are you a Pizzeria to Watch?

We are looking for standout pizzerias to feature in our 2026 Pizzerias to Watch in our May issue of Pizza Today. If you would like to be considered, complete our questionnaire for inclusion.

https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Countdown to Pizza Expo

As Pizza Expo approaches, we are preparing for the biggest and best Pizza Expo yet. A couple things of note. Competition spots are filling or are on waitlists, signed up now for remaining competition spots.

Register now for Pizza Expo 2026.

Send us a text

On this week’s episode, we’re chatting with Marvin Kinney, the owner of R Town Pizza, who set out to bring Detroit-style pies to Reno in 2022. Kinney isn’t just thoughtful about making pizzas, he’s hoping to reform restaurant culture into a place of growth and mutual respect.

We ask Kinney how he keeps food waste under 1% and why he believes in collaboration over competition. From growing up in a pizzeria with parents who were both chefs to creating a family-friendly community hub, Kinney’s journey is packed with actionable insights for every operator.

Show Notes:

R Town Pizza

https://www.rtownpizza.com/

Are you a Pizzeria to Watch?

We are looking for standout pizzerias to feature in our 2026 Pizzerias to Watch in our May issue of Pizza Today. If you would like to be considered, complete our questionnaire for inclusion.

https://pizzatoday.com/pizzerias-to-watch-questionnaire/

Webinar: 2026 Pizza Industry Trends Report: A Deep Dive — January 29th, 2026 @ 2 PM ET

oin Pizza Today editors Denise Greer and Kate Lavin as they slice into the most critical findings from the 2026 Pizza Industry Trends Report.

Sign up for the Webinar.

Countdown to Pizza Expo

As Pizza Expo approaches, we are preparing for the biggest and best Pizza Expo yet. A couple things of note. Competition spots are filling or are on waitlists, signed up now for remaining competition spots.

Register now for Pizza Expo 2026.