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Listen to Melina Piroso Felix, owner-operator of The Pizza Bandit in Denver on The Hot Slice Podcast with Pizza Today

Melina Piroso Felix had an established career in marketing and branding when the pandemic prompted her to rethink her goals in 2020. Prior to that point, she had graduated from being the night manager at her uncle’s restaurant in Miami’s South Beach district to undertake a successful career in graphic design. But Piroso Felix never left pizza entirely behind. She often made pizza for dinner guests, potlucks and to scratch an itch while designing restaurant menus.

Years into the pandemic experiment that became The Pizza Bandit food truck, Pirosso Felix found a home at a multiple-concept food hall in a bustling, youthful Denver neighborhood. Surrounded by a Thai concept on one side and healthful bowls on the other, The Pizza Bandit is known for its scratch-made sauces and high-quality ingredients.

Since moving into the spot this spring, Piroso Felix has added sandwiches and ice cream floats to the menu, but she emphasizes that her vision is far from complete.

Show Notes:

Melina Piroso Felix is one of Pizza Today magazine’s 2025 Rising Stars. Learn more about her and the other five pizzaiolos selected for this honor in the July issue of Pizza Today.

Registration is now open for Pizza Expo Columbus in October. Competitors: Be sure to register early to reserve your spot in the Great American Pizza Challenge. More details at: https://pizzatoday.com/topics/industry-news/pizza-expo-columbus-registration-is-now-open/

If you have an interest in being a judge at the Great American Pizza Challenge, complete a Great American Pizza Challenge (GAPC) Volunteer Judging Application 2025.

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This month Davide Lubrano has been named a Rising Star of the Pizza Industry. We sat down with Davide and Vince Gallagher, co-owners of the two-unit Pizzata Pizzeria in Philadelphia.

We talk about Davide’s recognition and his recent pizza competition winning streak at Pizza Expo and in Italy. They also share the other benefits of competing.

Pizzata is growing. They recently added a commissary. We talk logistics and equipment, as well as how it is helping the two Pizzata locations thrive, while also planning expansion.

He and friend Vinny Gallagher – along with Davide’s brother, Ciro Lubrano – opened Pizzata Pizzeria as a New York-style slice shop in Philly’s Rittenhouse area in late 2020, at the height of the COVID-19 pandemic. Ready to grow, they embarked on Pizzata Pizzeria & Birreria in 2024 with a spacious footprint, indoor and outdoor seating, a full bar and a full, expanded menu.

Read Davide’s Rising Stars feature in Pizza Today: https://pizzatoday.com/topics/people-pizzerias/davide-lubrano-lavadera-pizzata-pizzeria-philadelphia-pennsylvania-rising-star/

Learn more about Pizzata Pizzeria at https://www.pizzatapizzeria.com/ and on Instagram at @Pizzata_pizzeria, @Pizzata_birreria, @Obsession_pizza

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This week, we catch up with the great Mike Bausch. He brings such knowledge, energy and leadership to the pizza community. Mike now has 12 restaurants in the Tulsa, Oklahoma area, including Andolini’s Pizzeria and a newer fine dining spot, Prossimo Ristorante. He’s an Oklahoma’s Small Business Entrepreneur of the Year, No. 1 Amazon best-selling author, Tulsa’s Restauranteur of the Year and a two-time Guinness World Record holder. You can find him each month in the pages of Pizza Today Magazine in his Column “Mike’s Monthly Tip”, where he shares advice and experiences with fellow pizzeria operators.

In a time of uncertainty for many restaurants, Andolini’s is having a banner year. We talk about why and how his restaurants are finding success.

Mike always shares candidly his failures and successes to help other restaurant owners. We talk about what restaurants are currently up against.

If you need a business pep talk, this is the episode for you. Mike drops a lot of wisdom in a short podcast.

Learn more about Andolini’s Pizzeria at https://andopizza.com/ and follow Mike Bausch on Instagram at https://www.instagram.com/mikeybausch/

Check out his latest Mike’s Monthly Tip “Weather the Storm, Build the Bond” at https://pizzatoday.com/topics/operations/mikes-monthly-tip-weather-the-storm-build-the-bond/

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Muhammad Abdul-Hadi just finished a national book tour for his first release, We the Pizza. Since opening Down North Pizza in North Philadelphia in 2021, he has been on a whirlwind of success, from creating Down North Foundation, winning a James Beard Leadership Award and publishing his book.
We chat with Muhammad about the book and how its stories and recipes that work to reduce recidivism rates. Down North Pizza was founded to offer killer pizza and employ formerly incarcerated individuals. Muhammad shares how Down North was built to foster opportunities and resources.
Down North serves up a Philly version of Detroit style pizza. Muhammad details how he got his start in pizza. We also learn what’s next for Muhammad and the Down North Pizza brand.
Learn more about Down North Pizza at https://www.downnorthpizza.com/ and on Instagram at https://www.instagram.com/downnorth_pizza/.

Show Notes:
Registration is now open for Pizza Expo Columbus in October. Competitors: Be sure to register early to reserve your spot in the Great American Pizza Challenge. More details at: https://pizzatoday.com/topics/industry-news/pizza-expo-columbus-registration-is-now-open/

If you have an interest in being a judge at the Great American Pizza Challenge, complete a Great American Pizza Challenge (GAPC) Volunteer Judging Application 2025 at

https://docs.google.com/forms/d/e/1FAIpQLSfbvLPlkTjLGwZdbaheeyrOQrfv6GWFZLF658OXIXhKUONU8A/viewform .

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Jason Cipriani always dreamed of opening a pizzeria. Years into his career as a tech journalist, the rise of portable pizza ovens got him thinking more seriously about making the leap. After months of research, trials in the kitchen and purchasing equipment and supplies, Cipriani sold his first pizza this April. As he details in his new, weekly column at PizzaToday.com, Cipriani had to make dozens of decisions on the path from plan to pizzeria.

Find out why he decided to pursue a mobile pizza business rather than brick and mortar or pop-up tent. Learn which established pizza makers guided him in the journey and, now that Sips & Pies is fully operational, how the whole family is getting involved.

Learn more about Sips & Pies at sipsandpies.com.

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Charles Canaankamp spent 34 working at a local pizzeria in Ohio. Two years ago, he decided it was time to open his own pizzeria with his children. Pronto Pizza & Coffee in Manfield, Ohio, was born of Charles’ love and passion for pizza.

He shares what he has learned in the industry over the years that has been integral to his pizza startup.

Charles’ goal was to build a business with his 3 daughters and one son. Learn more about how the family has divvyed the roles and responsibilities of the business.

Over the past year, the location has experienced reoccurring costly electrical issues that have fried thousands of dollars’ worth of equipment. Even with the those growing pains, the business has been able to grow 8% month-over-month. Find out how Charles handled the situation and continued to grow.

Explore how adding a breakfast and coffee program has added to the business.

Learn more about Pronto Pizza & Coffee at https://getprontos.com/ and on Facebook at https://www.facebook.com/prontopizzacafepronto

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George Peyton and Casey Conner never could have imagined their first year of business at Good Pizza Company in Swannanoa, North Carolina would unfold as it did. The pizzeria opened on August 15 and a mere six weeks later, the town of Swannanoa would become one of the hardest hit natural disaster areas in the aftermath of the devastating Hurricane Helene. The former pizzeria that the two spend months remodeling took on 10 inches of water forcing the team to pull out floors, walls and equipment that was damaged in the flood.

George and Casey didn’t flinch and quickly started to rebuild their business so they could serve their community that still struggles to recover, while also helping their neighbors. When they were able to reopen, there was a huge outpouring of the community. Hear more of the heroin story.

Good Pizza Company hit another high when George took second place in the Southeast of the World’s Best Cheese Slice Division at the International Pizza Challenge during Pizza Expo in Las Vegas in March. The brothers took that win back to their community to celebrate. We talk more about what has happened after the win.

Read local news coverage: PAZXh0bgNhZW0CMTEAAaeB68ZKL7pHVv4fuMuDYJjoVNf2NAmNXiojexznSWRDshQiTv3EPT5uPC9cNQ_aem_zAt46BmdQGI_hV_cmsXZbA

Learn more about Good Pizza Company on Instagram: https://www.instagram.com/good.company.pizza/

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Isaiah Ruffin and Colleen Constant began their pizza business journey in a renovated school bus in Colorado, always envisioning a brick-and-mortar restaurant. After evaluating that Fort Collins, Colorado, wasn’t where they would open a brick and mortar, the couple began traveling to cities, researching areas in Chicago, Washington, D.C., Austin and others. Seattle stood out and after several visits, they took the leap. Within six months of moving to Seattle and doing popups, they found their first brick-and-mortar spot, Pizza by Ruffin “Savor the Authentic Taste of the Black Diaspora via Pizza al Taglio.” They pride themselves on being black-owned, women-owned and veteran-owned. Pizza by Ruffin opened in the Fairview Market Hall within South Lake Union. The two established the restaurant by identifying the work/life balance they wanted and built the business around their vision. Isaiah shares what they created with their pizzeria.

We also talk:

· Foot traffic

· The current business environment

· Going with Roman style

· Sourcing ingredients locally

· Culinary focused on exploration

· The skill, art and science of dough making

· Transition from hand mixing dough to using a mixer

· Summer menu additions like sandwiches

Learn more about Pizza by Isaiah at https://www.pizzabyruffin.com/ and on Instagram https://www.instagram.com/pizzabyruffin/