HeyJaredPeel: A PMQ Pizza Podcast
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.
- Indexed episodes, last 90 days
- 3
- Latest publication
- Aug 9, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 8, 2026
Latest episodes
Episode 61: Pizza. Wine. $10K. Dan Richer on the Perfect Your Pizza Competition (opens the original)
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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
Episode 60: Pizza by Drone? The Future May Be Closer Than You Think - Arthur Erickson, CEO Hylio Drone (opens the original)
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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—no
Episode 59: Matthew Cutolo, Gargiulo's - Knicks Cannolis and Sorrento Pizza Gardens (opens the original)
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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 th
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