Videos

Would you spend $60,000 just to install an oven? That’s the dilemma Dane from Slow Co Pizza faced when opening his pizzeria. The hidden costs of launching a restaurant can be brutal—so how did he pivot and still make his dream a reality? In this episode, we sit down with…

Here is a short video on how I won a pizza competition. If you want the full length video, drop a pizza emoji in the comment.

Alright, today I’m taking on New York-style and Detroit-style pizza, and let’s be real—there’s a good chance things won’t go perfectly. But that’s half the fun, right? I’ll be making everything from a classic NY cheese slice to chicken bacon ranch pies, so grab a snack, and let’s see how…

What’s the secret to launching a successful pizzeria with minimal resources and a tiny space? In today’s episode, we’re chatting with Paul, the self-taught pizza master behind Pie Trap Pizza, a thriving pizzeria born from a backyard hobby. Located next to a brewery, [Guest’s Name] shares his journey of perseverance,…

Do you really need to oil your dough? Do you need a specific brand of pizza liners? The best pizzerias become the best because they know best practices. Summary: Today we talk with Paul Cody of Pie Trap Pizza. They are serving some amazing slices out in LA county. The…