In this episode, Alex heads to Hesperia, in the High Desert of California to visit the meet the minds behind Slice Godz. Brothers Kyle and Jacob share their inspiring journey of turning a passion project into a thriving pizza haven in their community.

Mixing dough by hand, getting savagely creative with their oven setup, these guys epitomize the "where there's a will, there's a way" mantra.

Learn how they carved out their unique slice of the pizza scene through unbridled determination, a punk-rock attitude, and inspired branding. This conversation is loaded with candid insights, real-talk about the struggles of opening a pizza shop, and musings on everything from music to finding that sweet spot between edgy authenticity and welcoming vibes for all.

https://www.instagram.com/slicegodz/

Thank you to the sponsors of this episode →

Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce

Dope plant-based food for your restaurant: https://bit.ly/BE-HivePepperoni

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/

In this episode, Alex Koons sits down for the second time with Chris Wallace, owner of Ozzy's Pizza, to discuss Chris's incredible journey over the past year.

From essentially popping-up in an underground sports bar to opening on a patio in Glendale and receiving a stellar review form from Dave Portnoy, Chris's trajectory has been nothing short of meteoric. They delve into the challenges of scaling up rapidly, tripling his staff and acquiring a second oven within 72 hours to meet the overwhelming demand.

Chris shares his unwavering confidence, resilience, and the mantra of not caring what others think, which has been instrumental in his success. The episode also touches on Chris's decision to open a second location in his hometown of Connecticut, emphasizing the importance of hard work and not being afraid to fail.

Thank you to the sponsors of this episode →

Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce

Dope plant-based food for your restaurant: https://bit.ly/BE-HivePepperoni

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/

In this episode, Alex sits down with Hunter of Detroit Pizza Depot in Los Angeles to discuss his journey from Michigan to Los Angeles and the art of crafting "authentic" Detroit-style pizza. Hunter shares his humble beginnings, from running a food truck in his hometown to opening a cloud kitchen near USC, and reveals his exciting plans for a new brick-and-mortar location in the heart of Hollywood. Dive deep into the world of Detroit-style pizza as Hunter and Alex explore what sets this square pie apart from the rest, the importance of steel pans, and the age-old debate of par-baking versus baking raw. Hunter pays homage to the late, great Shawn Randazzo, a pioneer in the Detroit-style pizza scene, and discusses the impact he had on his own journey. From the challenges of navigating bureaucracy in Michigan to finding the perfect spot in LA, Hunter's story is one of perseverance and passion. He shares his vision for Detroit Pizza Depot's future, the importance of creating a strong company culture, and the power of the LA food community's support. Peppered with laughter and mouthwatering descriptions of pizza, this episode is a must-listen for any pizza lover or aspiring restaurateur. Join Alex and Hunter as they explore the past, present, and future of Detroit-style pizza in Los Angeles and beyond. https://www.instagram.com/detroitpizzas/

Thank you to our show sponsors→

Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce

Dope plant-based food for your restaurant:https://bit.ly/BE-HivePepperoni

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/