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On the latest episode of The Hot Slice podcast, we chat with Armando DiMeo, owner of Houston-based Coastline Pizzeria. In addition to 12-inch Neapolitan pies, Coastline specializes in grilled pizza. DiMeo explains that he “wanted to create another style of pizza that would … be the opposite of a Neapolitan pizza.”

He threw some dough on the grill, and the rest is history … almost. DiMeo tells The Hot Slice that it took him five years to perfect the pizza style, which uses high-gluten flour and a 24-hour ferment in oiled and seasoned sheet trays.

Coastline also is innovating when it comes to its rotating seasonal menu. DiMeo shares that anyone at the pizzeria is encouraged to suggest new additions to the craft cocktail, pizza or small plate menu. Not only do staff members get credit on the menu for dreaming up the seasonal dishes, they also earn $1 for each time their item is sold.

“It’s just about making the team happy – and the customers really see that,” DiMeo tells The Hot Slice, adding that a Cacio e Pepe-inspired Neapolitan pizza was one of the staff suggestions that proved popular with guests. The profit-sharing program has another incentive: building friendly competition among employees.

Listen in to this episode to learn more about grilled pizzas, employee-sourced seasonal menu items and more!

Podcast Notes

Coastline Pizzeria: https://www.coastlinepizzeriahtx.com/

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Recorded live at the National Restaurant Show in Chicago, this episode of Pizza Today puts Editor in Chief Denise Greer in conversation with two pizzeria pros shaping how modern pizza operations run.

Juan Robles, corporate chef for Triple Beam Pizza in Los Angeles, California, breaks down the commissary model powering their five-location Roman-style pizza program — covering conveyor oven customization, high-hydration dough at 96%, par-baking strategy, and why three locations is the sweet spot before launching a commissary.

Vitangelo Recchia of Bella Napoli Pizzeria and Restaurant in Port Charlotte, Florida, shares how one master dough drives every style on his menu — New York, Sicilian, Detroit, Grandma, and Roman — and why flour education, digestibility, and sourcing matter more than most operators realize.

Together, they explore pizza dough trends, the resurgence of Roman pizza in the U.S., fermented wheat germ, and where pizzeria innovation is headed next.

Essential listening for foodservice professionals, multi-unit operators, and serious pizza makers.

Follow and subscribe to stay current on the pizza industry conversations that matter.

Show Notes:

Learn more about Triple Beam Pizza.

Follow on Instagram @ triplebeampizza

Learn more about Bella Napoli.

Follow on Instagram @ bellanapolipcfl

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Gabriel Baldinucci, along with Salvatore and Patricia are second-generation owners at Baldinucci Pizza Romana in Austin, Texas, Gabriel’s family has built one of the most talked-about fast premium dining concepts in the country, anchored by Roman-style pizza that Austin foodies and transplants can't stop eating.

In this episode of The Hot Slice Podcast, Gabriel talks about what's driving the Roman-style pizza movement in the U.S., why he believes slices are having a long-overdue comeback, and how Baldinucci Pizza Romana is taking brand loyalty to a new level — literally — with a luxury culinary food tour to Italy.

In this episode, you'll hear about:

• Why Roman-style pizza is positioned as the next major pizza trend in America
• How Baldinucci Pizza Romana carved out the "fast premium" space between gourmet and casual dining
• The culinary tour to Emilia-Romagna and Piedmont — and why Gabriel's customers said yes immediately
• How content, brand equity, and customer trust all connect to one bold marketing move
• Lessons from launching a family-owned pizza brand in a high-growth market like Austin

If you work in the pizza industry and want to think differently about brand building, customer loyalty, and what your concept could stand for beyond the four walls of your restaurant, this episode is for you.

Subscribe to The Hot Slice Podcast and join the conversation on where pizza is headed next.

Show Notes:

Learn more about Baldinucci Pizza Romana.

Read more on Baldinucci’s Cultural Food Tours in Italy.

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This week, The Hot Slice Podcast continues its Special Pizza Expo Series exploring how pizza stretches beyond the pizzeria.

First up, we chat with Chef Dr. Junnie Lai, MBA, PhD (Natural Medicine), founder of Global Cuisine Consulting. Chef Junnie Lai is an internationally recognized Research & Development Chef and product innovation consultant. With more than two decades of experience leading culinary innovation for global brands and emerging startups, she is celebrated for her ability to bridge authentic international flavors with modern pizza and pasta applications. Chef Lai develops menus with marketing strategy and costing in mind—creating concepts that are not only delicious and trend-forward, but also operationally practical and commercially successful.

At Pizza Expo, Chef Lai shared insights on emerging global flavor trends and demonstrate how regional cuisines can inspire the next generation of pizza innovation.

Next, we spoke with Dawn Zachman with the National Pediatric Cancer Foundation (NPCF), who attended her first Pizza Expo. She explored how the philanthropic pizza community could join forces with the NPCF to raise awareness and funding campaigns for pediatric cancer research.

This is the last episode in our Special Pizza Expo Series. Look for more live interviews in October from Pizza Expo Columbus.

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In this episode taped live during Pizza Expo, we explore the Maryland pizza scene – plus some of its craft brews. First, we sit down with Brett and Bailey Robison of Maryland-based Mosaic Pizza and Silver Branch Brewing Co. to answer a question for the ages: What is the best pizza and beer combo of all time???

We sit down with Will Fagg of Tiny Brick Oven to hear about how his pursuit to become an AirBnB superhost led to a career transition from nursing to pizzeria ownership. Will shares why he built a backyard pizza oven and how that evolved into a brick-and-mortar pizzeria on Federal Hill in Baltimore. Then, he shares the story of his visit from Dave Portnoy, whose video made him a quasi-celebrity. You’ll want to listen up!

Next up, The Robisons discuss running two separate yet complementary businesses. Learn how they manage social media for both industries differently and get their recommendations for how to install draft beer program at your pizzeria location. Plus: Listen to why they chose to operate Mosaic Pizza out of a second-generation restaurant space.

SHOW NOTES:

Tiny Brick Oven: tinybrickoven.com

Mosaic Pizza: mosaic.pizza

Silver Branch Brewing Co.: silverbranchbrewing.com

International Pizza Expo

Pizza Expo Columbus

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On this week’s episode of The Hot Slice podcast, we speak with Mario LaPosta and Dario Paone about what it’s like to introduce your pizzeria’s customers to pizza styles they might not have tasted before.

Mario LaPosta learned the craft of wood-fired Neapolitan pizzas in Italy before bringing the style to Da LaPosta in Newton, Massachusetts. He shares his journey developing a custom flour blend, which includes a nine-year-old sourdough starter.

LaPosta tells The Hot Slice about his experience opening a second restaurant – Mamma Luca in Portsmouth, New Hampshire – about 90 minutes from his original location. This time, he embarked on a journey with Roman-style pan pizza, which he also offers by the slice. He shares the difference in making dough for the two styles as well as what to know before opening a second location.

Next up: We chat with Dario Paone of Volo Craft Pizza in Swampscott, Massachusetts. Paone was raised in a pizzeria family, but when starting this concept, he opted to introduce something new at the time (2017) – Detroit-style pizza. He recalls people asking for the Chicago slice and spreading the word about Volo Craft’s Motor City-inspired pies.

He shares with listeners of The Hot Slice his experiences using online reviews to boost business and how he’s starting to work with third-party delivery apps to generate lunch business. It’s a one-of-a-kind episode with East Coast operators who specialize in pizzas from across the globe. You won’t want to miss it!

Show Notes:

Register today for Pizza Expo Columbus!

Volo Craft Pizza: https://www.volopizzeria.com/

Da LaPosta: https://dalaposta.com/

Mamma Luca: https://mammaluca.com/

Recorded live at the International Pizza Expo!

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When it comes to meeting customers where they are at, this episode of The Hot Slice podcast has it all. And, we’re doing it from the show floor of Pizza Expo 2026 in Las Vegas.

Pizza Expo speaker Dana Hokin of Robert’s Pizza & Dough Co. shares how the pizzeria leverages its location on the ground floor of a large waterfront apartment building in downtown Chicago to cater to the recreational boating community and the building’s tenants through dock delivery and a walk-up take-out window. The pizzeria also uses its location to provide an exemplary experience for dine-in customers, offering patio and waterfront dining with Robert’s signature hospitality.

Next, we hear from owner Joe Morelli and vice president of operations Paul Morgan of Crispelli’s Pizzeria & Bakery to learn about a hybrid concept that blends European-style bakery and fast-paced, gourmet pizzeria. Founded with the intent to offer affordable, high-quality food to the community, Crispelli’s has grown to eight locations with more on the way. Morgan breaks down the logistics of overseeing a massive bakery operation alongside high-volume pizza production. The dialogue covers everything from staff training protocols and kitchen workflows to navigating supply chain demands.

Show Notes:

International Pizza Expo: pizzaexpo.pizzatoday.com

Robert’s Pizza & Dough Co.: robertspizzacompany.com

Crispelli’s Bakery & Pizzeria: crispellis.com

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On this episode of The Hot Slice, we hear from Eric Sublett, co-owner of Firehouse Pizza in Kentucky. After his first pizzeria was damaged by a tornado, Eric and his wife used the opportunity to redefine their mission. They put their ideas into action at the Morgantown location and eventually replicated their vision in Bowling Green. The new menu included boozy shakes – a somewhat controversial choice in a town where serving alcohol was illegal until recently. Today, the couple is opening their third location in Franklin, Kentucky.

Next up on the series recorded during Pizza Expo 2026, we welcome Ahmad Mujtaba, who operates three pizzerias in the San Francisco Bay Area. Fremont, California-based Pizza Hub touts itself as the only certified Halal pizzeria in the region. Mujtaba shares what is involved in becoming Zabiha Halal certified and shares the challenges of sourcing Halal ingredients on the West Coast. Becoming Halal is not just a diet choice, he says, but a way of life.

Show Notes:

Learn more about Pizza Expo!

Firehouse Pizza: firehousepizza.net

Pizza Hub: onepizzahub.com