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The Hot Slice

Pizza Today
Pizza Expo
Pizza
Community Engagement
Performance Food Service
Detroit Style Pizza
Pizza Expo Columbus
National Pizza Month
Neapolitan Pizza
International Pizza Expo
Pizza Industry
Social Media Marketing
Pizza Today
Spinato's Pizzeria
Home Slice Pizza
Pizzacon
Pizza Con
Covid-19
Food Service Industry
Pizzerias
Pizza Today Magazine

The Hot Slice brings you inspiring stories, strategies and lessons learned from successful pizzeria professionals and top experts. This podcast is hosted by the team at Pizza Today, the premier network for pizzeria professionals. We’re bringing our award-winning interviewing and 37 years as a trusted pizza restaurant partner to the airwaves with real, in-depth conversations with pizzeria owners, c... more

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Latest Episodes

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Listen to 2026 Crowned World Pizza Champion Carmela Williams of Antonio’s Italian Ristorante in Elkhart, Indiana, on The Hot Slice Podcast with Pizza Today

 How do you win a world pizza championship with a pie you’d never fully made... more

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Listen to Brian Rock, Co-Founder and COO of Doughnate Pizza, on The Hot Slice Podcast with Pizza Today

When a powerful derecho tore through northwest Indiana on Aug. 12 and knocked out power to more than 600,000 people, Brian Rock ... more

YouTube

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Sexton’s Pizza started in a trailer the size of a closet on Florida’s Gulf Coast a decade ago. Now, after building a multi-unit operation in Columbus, Ohio, the pizzeria is returning to where it all began.

In this episode, we sit d... more

YouTube

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Sarah and Daniel Correa never planned on becoming beverage innovators. But when opening a full bar wasn’t the right fit for their community, they got creative instead.

In this episode, we sit down with the Correas, owners of Fired ... more

YouTube

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Recent Guests

Brian Rock
Founder/COO of Doughnate Pizza
Doughnate Pizza
Episode: 331. Giving Pizza in Times of Crisis
Joey Sexton
Owner of Sexton's Pizza
Sexton's Pizza (Columbus)
Episode: 330. Columbus-style Pizza, Commissary Dough and Coming Full Circle
Daniel Correa
Co-owner, Fired Pizza (Stockton, CA)
Fired Pizza
Episode: 329. Creating a Thoughtful Beverage Program Without a Liquor License
Sarah Correa
Co-owner, Fired Pizza (Stockton, CA)
Fired Pizza
Episode: 329. Creating a Thoughtful Beverage Program Without a Liquor License
Rob Cervoni
Owner/Operator of Taglio Pizza in Long Island, NY
Taglio Pizza
Episode: 327. Ditching Bromate, Chasing Roman Pizza and Hiring for Heart
Philip Bollhoeffer
Owner/Operator of Soprana Rooftop Cucina
Soprana Rooftop Cucina, Asheville NC
Episode: 326. Pizza, Hotels and Disaster Recovery at Soprana Rooftop Cucina
Lee Kindell
Founder/CEO of MOTO Pizza
MOTO Pizza
Episode: 325. Robots, Revenue and the Randazzo Award
Hal Mooney
Owner of Mooney's Pizza Tavern in Long Beach, California
Mooney's Pizza Tavern
Episode: 324. Crushing the First 100 Days
Anthony Triolo
Owner, Triano's Pizza (Chicago)
Triano's Pizza
Episode: 323. Helping a Neighboring Pizzeria with Anthony Triolo, Chicago’s Triano's Pizza

Hosts

Denise Greer
Editor-in-Chief and host with extensive involvement in episode interviews and show leadership.
Kate Levin
Senior Editor involved in episode hosting and editorial direction.
Will
Host of The Hot Slice in multiple episode appearances; focuses on interviews with operators and guests.

Reviews

4.4 out of 5 stars from 39 ratings
  • Mary Jane’s interview

    What a great episode. Liz is amazing and inspirational. I have never cried listening to a podcast until today. Liz said: “I am just a Mom”

    She is a Superwoman!

    This podcast can be appealing to most folks, not just people in the pizza biz.

    Now I am waiting for the movie!

    Wow and thanks

    John

    Bryant, AR

    Apple Podcasts
    5
    John in Bryant
    United States2 years ago
  • Poor sound quality

    Sound quality is so bad it’s almost unlistenable, not sure why.

    Apple Podcasts
    1
    JR2031
    United States4 years ago
  • Excellent for Sideliners too!

    I’m relatively new to the pizza game but just making pizza at home in a small town. Your magazine and podcasts are both top-notch products, just like my pizza that neighbors crave. You are doing a great job for entrepreneurs while really helping those of us that are "sideliners" to the biz.

    I love your ideas on pizza recipes. Thank you for sharing your information with us on the web so that we can follow your industry and enjoy the observations of those so very successful in the pizza biz. Yo... more

    Apple Podcasts
    5
    Mammoth Richard
    United States4 years ago
  • Pass Me a Slice! 🍕

    As a former restaurant industry marketer, I can only say that I wish I had found this show sooner! So many great tidbits packed into each episode, and every conversation is insightful and helpful! Definitely recommend adding The Hot Slice to your content diet!

    Apple Podcasts
    5
    ASobering
    United States5 years ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

A few audio quality issues occasionally disrupt otherwise solid content.
High-quality guests with diverse backgrounds and pizza styles.
Thoughtful, practical takeaways for operators and aspiring pizzeria owners.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts
#147
United States/Arts/Food
Apple Podcasts
#186
Israel/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

331. Giving Pizza in Times of Crisis
Q: How did you develop a relationship with World Central Kitchen and make that alignment work?
It started with years of outreach and a shared mission; they invited us to be restaurant partners, leveraging our existing ability to deliver pizzas and meals during deployments to extend their reach.
331. Giving Pizza in Times of Crisis
Q: What advice would you give to a pizzeria owner who wants to do something similar in their community?
Just go out there and do it from the heart; if you can spare a day, commit to it, because the community will rally and rewards come back tenfold in support and goodwill.
331. Giving Pizza in Times of Crisis
Q: Logistically, what did it take to actually get it off the ground and moving before you handed out a piece of pizza?
We started in 2022 with a founder and COO, built a network of pizzerias willing to discount, assembled a volunteer base, and established channels with local emergency management and partners like World Central Kitchen to scale the response when disasters hit.
331. Giving Pizza in Times of Crisis
Q: Kind of break that down. How does that, you know, you say serving 1,000 meals a day, break that down. How does that work for you?
It's about partnerships and structure: we lean on local pizzerias for discounted pizzas, we coordinate with emergency management to identify where to deploy, and volunteers handle the on-site setup, delivery, and serving, which allows us to feed large numbers efficiently even without full facilities.
327. Ditching Bromate, Chasing Roman Pizza and Hiring for Heart
Q: What are you looking for in a flour that works for both New York and Roman styles, and how do you select it?
You need a flour with high gluten and protein that can handle long fermentation and high hydration for Roman, while also delivering the crispiness for New York; some bakers blend multiple flours to fine-tune texture and flavor for different styles.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

Listeners per Episode
Gender Skew
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Interests
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Frequently Asked Questions About The Hot Slice

What is The Hot Slice about and what kind of topics does it cover?

The show features in-depth conversations with pizzeria owners, operators and industry pros, focusing on real-world tactics for growing and differentiating pizza businesses. Episodes frequently cover menu innovation, dough science, multi-unit operations, staff empowerment, brand partnerships, and hospitality-driven growth, often with a hands-on look at profitability, scalability and community impact. A standout pattern is mixing culinary technique with operations know-how—think dough formulation, style blends (Detroit, Neapolitan, Roman), and innovative business models (commissaries, mobile concepts, and education-driven growth). The show often threads practical takeaways (staff incentives, branding partnerships, and operational systems) wit... more

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Which podcasts are similar to The Hot Slice?

These podcasts share a similar audience with The Hot Slice:

1. Peel: A PMQ Pizza Podcast
2. What's Good Dough?
3. How You Slice It
4. Smart Pizza Marketing Podcast
5. Pizza King Podcast: Empowering Pizzeria Leadership

How many episodes of The Hot Slice are there?

The Hot Slice launched 7 years ago and published 332 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

How do I contact The Hot Slice?

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What guests have appeared on The Hot Slice?

Recent guests on The Hot Slice include:

1. Brian Rock
2. Joey Sexton
3. Daniel Correa
4. Sarah Correa
5. Rob Cervoni
6. Philip Bollhoeffer
7. Lee Kindell
8. Hal Mooney

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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