Pizza Is My Life

Portland

March 31, 2022

Sarah Minnick of Lovely’s Fifty Fifty- Confidence, $4.00 ranch, and h…

Throughout the pandemic, Sarah Minnick made ~30,000 pies while open 3 days a week. As she prepares to open back up to 7 days a week, we talk about the struggles of assembling the right team to maintain the consistency …

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June 4, 2021

[WGD 69] Running a solo brick and mortar in Portland with Craig Melil…

60 pies a night. Be more in tune with your customers and your craft. Leave a legacy. Today we speak with Craig Melillo from Gracies Apizza. In this conversation, we talk about his switch from having employees to running the …

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March 19, 2021

I think we got something more than pizza- Tavern Style With Jerry fro…

We speak with Jerry, a Chicago native doing tavern-style pizza in Portland. Like many people, Jerry started experimenting with pizzas in the pandemic- first with home made dough. Like many who enter this world, making pies be...

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Jan. 22, 2021

Don't get ahead of yourself with Blaine from @PDXDoughBoy

What a fun convo with Blaine! This guy lives pizza and we talk about his mission to eat all of the best Pizza Portland has to offer. Blaine also makes pizza and we talk about his business, his lessons learned, …

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Nov. 27, 2020

Making Memories with Brian Spangler From Apizza Scholls

Wow wow wow. This episode holds a very special place near and dear to my heart. Its the perfect post Thanksgiving episode. So many feels. We go into Brian's Background, his approach to pizza, and we remind folks what it …

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Nov. 20, 2020

It Just Happens to be Vegan with Odie from Baby Blue Pizza and Boxcar…

Kappa Carrageenan. Seitan. Vital Wheat Gluten ?! If you don’t know what these ingredients are, listen to this week’s podcast with Odie from @babybluepizzapdx and @boxcarpizza. Learn how he managed to scratch his own itch afte...

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Nov. 6, 2020

Win the Neighborhood, Win the Game with with Shardell Dues from Red S…

Wow! I am truly impressed with how this episode turned out! So many great pieces of information in this show. We talk about dough management, ovens, sourdough (and why she doesn't use it). We also talk about business- financi...

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Oct. 9, 2020

From Ghost Kitchen To Three Locations with Richard and Erik from Ranc…

With $500, a few connections for a kitchen space and some pizza hats from amazon, Richard and Eric managed to put together a successful pop up that not only made their wives proud but created a cult following for their …

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July 31, 2020

Locally Sourced Flour and Having A Business Mentality with Craig from…

As my pizza journey continues, I meet more and more interesting people to learn from. Whether you're thinking about pizza as a business for the first time or you are a serious vet in the game, I really think there …

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July 17, 2020

Sourdough Sicilian Pizza and Framing with Jessica and Justin from Piz…

Meet Jessica and Justin from Pizza Doughnais, the couple doing sourdough Sicilian pizzas in Portland. Join in on the conversation about their delicious pizzas and the mindset that it takes to run a successful and happy busin...

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