Peel: A PMQ Pizza Podcast

Hosted by PMQ Pizza

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Aug 2026

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About the show

Every day, pizzeria operators grind to produce great pizza and customer-service experiences for their patrons. This podcast features free-flowing conversations with those operators regarding the trials and tribulations they face both inside and outside of work. The show also features pizza news and deep dives into things like unique pizza styles.

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60 recent

August 9, 202651 min

Episode 61: Pizza. Wine. $10K. Dan Richer on the Perfect Your Pizza Competition

Francis Ford Coppola Winery is looking for its next great pizza-and-wine pairing—and Razza’s Dan Richer is one of the people you’ll have to impress. In this episode of PEEL: A PMQ Pizza Podcast, Brian Hernandez sits down with Richer to talk about the fifth annual Perfect Your Pizza competition, what he’ll be looking for as a returning judge and what it takes to make a pizza-and-wine pairing stand out. Professional pizza makers and home bakers can enter through Sept. 30 for a chance to win prizes, including a grand prize package valued at up to $10,000. REGISTER HERE: https://www.francisfordcoppolawinery.com/perfect-your-pizza/ But we’re not getting Dan Richer on PEEL and only talking about a competition. The six-time James Beard Award nominee and chef and co-owner of Razza, named North America’s best pizzeria by 50 Top Pizza in 2024, goes deeper into the philosophy that has made him one of the country’s most respected pizzaioli. Richer talks ingredient quality, portion control, simplicity, consistency and why pizza makers should develop their own identity instead of chasing trends. He also digs into the challenge of building a great restaurant team, why your simplest pizza might be the most important one on the menu and how decades in the business have only made him more curious about what he still has left to learn. Think you’ve got a $10,000 pizza? Enter the Perfect Your Pizza competition—and listen in for some advice from one of the guys who’ll be judging it.

July 30, 202628 min

Episode 60: Pizza by Drone? The Future May Be Closer Than You Think - Arthur Erickson, CEO Hylio Drone

Pizza by drone? It may sound like science fiction, but the technology is already here—and it may be closer to everyday reality than most pizza operators realize. In this episode of PEEL: A PMQ Pizza Podcast, Brian Hernandez sits down with Arthur Erickson, CEO and co-founder of Hylio, to explore where autonomous delivery stands today, what's still holding it back and how drone technology could eventually reshape the way pizzas are delivered. Erickson explains why regulations and infrastructure—not the drones themselves—remain the biggest hurdles to widespread adoption, discusses Hylio's early experience with autonomous pizza deliveries years before they became headline news, and shares his vision for future "mothership" drone networks capable of serving entire neighborhoods. The conversation also shifts from delivery to agriculture, exploring how precision drone technology is helping farmers reduce fertilizer use, improve efficiency and potentially soften the rising ingredient costs that eventually make their way onto pizzeria menus.

July 8, 202629 min

Episode 59: Matthew Cutolo, Gargiulo's - Knicks Cannolis and Sorrento Pizza Gardens

Matthew Cutolo of Gargiulo's in Brooklyn, New York, joins PEEL: A PMQ Pizza Podcast to discuss preserving one of New York's oldest Italian-American restaurant legacies while introducing new generations to authentic Neapolitan pizza. A third-generation member of the family that has owned Gargiulo's since 1965, Cutolo shares how he became the sole keeper of the restaurant's century-old cannoli recipe and why passing down traditions requires far more than simply handing someone a recipe card. In this episode, Cutolo reflects on learning to make pizza as a toddler alongside his grandfather, explains how the restaurant's seasonal Sorrento Pizza Garden brings a taste of Southern Italy to Coney Island with a wood-fired oven imported from Naples, and discusses why simplicity makes Neapolitan pizza one of the most demanding styles to master. He also shares practical advice for operators looking to build their brands through social media, explains why storytelling has become as important as the food itself, and reveals how preserving family traditions continues to shape both Gargiulo's future and his own.

June 17, 202643 min

Episode 58: Ryan O'Hara, Pizza Grace - Gourmet Sourdough Pizza & Ice Cream Can't Be Beat

Ryan O’Hara, co-owner of Pizza Grace and Big Spoon Creamery in Birmingham, Alabama, joins PEEL: A PMQ Pizza Podcast to discuss how a sourdough-focused pizzeria earned a MICHELIN Bib Gourmand just months after changing ownership. Alongside his wife, Geri-Martha, O’Hara acquired Pizza Grace in 2025, preserving its naturally fermented foundation while reimagining nearly every other aspect of the business. In this episode, O’Hara shares the story behind Frank, Pizza Grace’s 23-year-old sourdough starter, and explains why natural fermentation continues to resonate with both operators and consumers. He discusses lessons learned while working under acclaimed chef Frank Stitt, the importance of ingredient quality and restraint, and how seasonal pizzas featuring unexpected combinations like prosciutto, pistachio and strawberry jam come to life. O’Hara also reflects on the challenges of sudden growth following Pizza Grace’s MICHELIN recognition, building a culture where “it’s cool to care,” and why Birmingham has become one of the South’s most exciting food destinations.

June 5, 202640 min

Episode 57: Chef Boris Berard, Ora 1929 - Ancient Grains Sourdough using French Baking Techniques

French pizza maker Boris Berard of ORA 1929 Atelier Pizza in Nice, France, joins PEEL: A PMQ Pizza Podcast after earning a Top 25 finish in the Traditional American category at the International Pizza Challenge in Las Vegas. Competing against more than 700 pizza makers, Berard's fermentation-focused approach combines ancient Einkorn wheat, wild sourdough cultures and a multi-stage dough process inspired by French and Italian baking traditions. In this episode, Berard explains why he believes fermentation and digestibility are becoming increasingly important to consumers, how his background in analytics and business systems influences his approach to dough development, and what operators can learn from viewing pizza through the lens of process rather than equipment. He also discusses his plans to bring the ORA 1929 Atelier Pizza concept to the United States and create a hub dedicated to artisan sourdough and ancient-grain pizza production.

May 29, 202619 min

Episode 56: Brian Bailey, Domino's Team Bailey. mp3

Domino’s Largest U.S. Franchisee: Whether you’re a franchise operator or an independent pizzeria owner, there’s something fascinating about somebody who starts as a delivery driver and winds up operating 160 pizza stores across five states.

May 8, 202645 min

Episode 55: Jon Garland, Saccone's Pizza - Personal Growth in Pizza

Jon Garland of Saccone’s Pizza joins Peel: A PMQ Pizza Podcast to talk about his Tips From the Team feature from the May issue of PMQ Pizza Magazine and what a “year of growth” has meant for him as an operator, competitor, husband and father. Garland reflects on leadership, time management, community involvement and learning to work with greater intention, both in his personal life and at the pizzeria. Along the way, he shares insight into competition growth, improving communication, making tough business decisions and why getting better often starts with stepping outside your comfort zone.

April 22, 202634 min

Episode 54: Michael LaMarca of Master Pizza & PMQ's Beyond the Box

Michael LaMarca of Master Pizza joins Peel: A PMQ Pizza Podcast to talk about his May Beyond the Box segment for PMQ Pizza Magazine and the difference between having a marketing plan and simply planning to market. LaMarca breaks down the building blocks of effective pizza marketing, from branding and promotion to publicity, public relations and sales. Along the way, he shares insight into local store marketing, customer experience and why operators have to do more than wait for the register to ring.

April 3, 202653 min

Episode 53: Brian Weavel of Perfect Crust Pizza Liners

Brian Weavel of Perfect Crust Pizza Liners and Incredible Bags joins Peel: A PMQ Pizza Podcast to talk about his 40 years in the pizza business, from getting started young and running Anna’s Pizza & Pasta for 24 years to helping operators improve delivery quality today. Weavel shares lessons on community involvement, employee relationships and learning the hard way what it takes to build something that lasts. Along the way, he offers insight into the operator mindset, the realities of independent pizzeria life and why the details after the bake still matter. (Note, this episode was the last of technical issues. Resolved halfway through. Thank you for your listening patience)

March 20, 202649 min

Episode 52: Dave Dombrowski of Pizza Mia

Dave Dombrowski of Pizza Mia joins Peel: A PMQ Pizza Podcast to talk about his roots in the pizza business and the kind of grassroots, boots-on-the-ground marketing that helped him stand out. Dombrowski shares stories about creative promotional tactics, building buzz through unconventional ideas, and connecting with recognizable names before they became famous. Along the way, he offers insight into the hustle, instinct, and relationship-building that can turn local marketing into something memorable.