This Episode’s Sponsors→
🍕 Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW
🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737
Here's some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
My Amazon Storefront: https://www.amazon.com/shop/alexkoons
On this episode, we are in Portland Oregon to chat with Scott Rivera of Scottie's Pizza Parlor. Scott's shop is easily one of the greatest pizza shops to emerge in the last 20 years. If you've ever picked up a Pizza Today, chances are you've seen his pizza—his slices might have graced more pages than Tony G himself. Scottie's pizza is in a league of its own. This pizzeria's process is constantly evolving, never afraid to break the rules if it means making better pizza or building a better shop. From pioneering PizzaMaster ovens in Portland to developing his signature double-bake method and revolutionary screen technique, Scott has influenced pizza makers and pizzeria owners nationwide. I've admired this pizza maker for years, not just for his pizza brilliance, but for how he leads his pizzeria. He offers healthcare, paid vacations, and includes a 20% charge on every order to make sure his team earns a real living wage. He's always put people before profit, and it shows. This trip was all about closing things out with Scott and man, the conversation did not disappoint. We dive deep into his pizza innovations, the controversial Caputo Cup win, the franchise offer he turned down, and what it really takes to perfect an 18-inch sourdough pizza slice using a PizzaMaster oven. We could've talked for two more hours if the pizzeria didn't have to open.
