The Hot Slice
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, champion pizza makers, industry pros and others to help make your business better.
The Hot Slice
313. Dishing Dough Science with Pizza Chefs at National Restaurant Show
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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.
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Show Notes:
Learn more about Triple Beam Pizza.
Follow on Instagram @ triplebeampizza
Learn more about Bella Napoli.
Follow on Instagram @ bellanapolipcfl
