This week, we talk with Corey Watson, founder of Pizza for Ukraine. Pizza for Ukraine's mission is to Make Pizza, Not War. We make Neapolitan pizza is made for Ukrainians affected by the trauma of war. Whether they are displaced, orphaned, wounded, responding to emergencies, or fighting for freedom, hope is served one pizza at a time.

Corey joined us via Zoom from Kyiv, Ukraine to talk about his Pizza for Ukraine nonprofit and his push for pizza as a humanitarian food. In release from Pizza for Ukraine, Corey shares:

Pizza for Ukraine was founded by \Watson, who was born and raised in Portland, Oregon, where he studied Political Science at Portland State University, with a focus on National Security, Authoritarianism, and Democracy Promotion. After university he worked as a software engineer before pursuing his passion for pizza in Naples, Italy. There, he trained as a pizzaiolo at the Associazione Verace Pizza Napoletana (AVPN). Before Russia began its full-scale invasion of Ukraine on February 24, 2022, he planned to work at an AVPN pizzeria. Instead, he made his way to Poland on April 25th, 2022 to volunteer with World Central Kitchen on the Ukrainian border in Przemsyl, Poland. There he helped cook and serve hundreds of thousands of portions of food for Ukrainian refugees. Then on June 20th, 2022 he moved to Lviv, Ukraine to volunteer indefinitely and start Pizza for Ukraine. The broad mission of Pizza for Ukraine is to “Make Pizza, Not War”. While Ukrainian forces are fighting back against Russia, Pizza for Ukraine will support the cause by making Neapolitan pizza for Ukrainians who are displaced, orphaned, wounded, responding to emergencies, and fighting for freedom. Believing pizza to be humanity’s favorite food, it can provide a source of nourishment and hope, but also as a bridge to connect the world and act as a communal lens to discover support at an inspirational level beyond other forms of aid.

Now based in Kharkiv, Ukraine, a frontline city less than 20-miles from the Russian border that’s under constant attack, Pizza for Ukraine begins its new mission to open a pizza school in Kharkiv. Such a school will invest in the local economy by providing Ukrainians new professional skills to start new businesses, provide children an uplifting experience, youth a feeling of empowerment, soldiers to receive psychological therapy, and volunteers to take part in pizza deployments to villages along the frontlines. Pizzaiolos from around the world are invited to teach at this school in-person or remotely via a video-link. Its first masterclass will be on June 10th, in collaboration with the Swiss charity HEKS/EPER, to provide Ukrainian female youth empowerment and opportunities to become future pizzaiolas. On June 15th and 16th they’ll be welcomed to volunteer at the Vintage Buro Charity Market as Pizza for Ukraine makes and sells pizzas to fundraise for the Ukrainian military.

Pizza for Ukraine has been supported by the Associazione Verace Pizza Napoletana, the guardians of the Neapolitan pizza tradition based in Naples, Italy. Mobile pizza ovens donated by Ooni, pizza flour from Caputo, tomatoes from Ciao, dough mixer from Sunmix, pizza making tools from Gi Metal and Cambro, and donations from private individuals through its website: https://pizzaforukraine.org

This week, Josh and Denise chat with Hengam Stanfield, co-owner of Mattenga’s Pizzeria in San Antonio, Texas. What started out as taking over a failing pizzeria in 2013 has grown into eight locations and expanding.

Hengam and husband Matt met in college, both aspiring engineers but soon realized they wanted to be in business for themselves. They entered the restaurant world without any experience in dining. They learned on the job from day one. They were able to apply their engineering mindset to establishing the systems to help their business succeed.

In 2020, after considering selling their two-unit operation, Hengam and Matt decided instead to take their business to the next level and grow. Even amidst the pandemic, Mattenga’s able to grow by 20 percent that year. Hengam shares their growth strategy and what she is looking for in potential restaurant spaces.

Mattenga’s staff is key to the pizza company’s growth. Hengam talks leadership and how important communication and team development are.

Hengam host the Making Dough Show on YouTube with over 500 episodes focused on restaurant business advice and tips. We get into a discussion about one of her episodes on Using AI in marketing. Check out her Making Dough Show at https://www.youtube.com/@makingdoughshow/.

Also on the podcast episode:

• Hengam’s drive to be a leader and educator in the pizza industry.
• Mattenga’s priorities are in the next year.
• Social media strategy.

Learn more at https://mattengas.com/ and on Instagram at https://www.instagram.com/mattengaspizza/ .

This week on The Hot Slice Podcast, Denise and Jeremy chat with Patrick Elston, who with his wife Mandy operates Gus Franco’s Pizza in Lower Burrell, Pennsylvania.

Originally started as a food truck, Gus Franco’s opened in 2017. He talks about the steady rise of the pizzeria. Family dynamics and raising kids in the family atmosphere pizzerias. The pizzeria named after their young sons, who Patrick hopes one will take over the business someday.

The pizzeria has been named one of Pittsburgh’s Top 11 Pizzerias by the Pittsburgh Post-Gazette. Patrick works to perfect Gus Franco’s wood-fired pizza. Some favorites are Cacio E Pepe (cash-ee-oh ee peppy, or just say Cheese and Pepper) with seasoned cream and mozz base, finished w/parmesan crema & cracked black pepper. Top seller is Hot Dad with sauce, mozz, parm, hot sopressata, Mike's Hot Honey™.

He is the personality behind the business, always appearing on social media posts like his Daily Dough Instagram series. He has become a regular guest on a local television news with a cooking demonstration. He is especially thankful for the layout of the carryout business where he can get face time with his guests as they pick up their pizzas.

Learn more about Gus Franco’s Pizza at https://gusfrancospizza.square.site/ and on Instagram at https://www.instagram.com/gusfrancospizza/ .