{"podcast":{"title":"The Hot Slice","slug":"the-hot-slice-411519","podcast_index_feed_id":411519,"rss_url":"https://rss.buzzsprout.com/1860996.rss","website_url":"http://www.pizzatoday.com","image_url":"https://storage.buzzsprout.com/gnabiu51yt9ib3ipdkiijyk2tiq6?.jpg","author":"Pizza Today","episode_count":316,"summary":"The Hot Slice brings you inspiring stories, strategies and lessons learned from successful pizzeria professionals and top experts. This podcast is hosted by the team at Pizza Today, the premier network for pizzeria professionals. We’re bringing our award-winning interviewing and 37 years as a trusted pizza restaurant partner to the airwaves with real, in-depth conversations with pizzeria owners, champion pizza makers, industry pros and others to help make your business better.","last_synced_at":"2026-06-25T14:19:09.637193+00:00","page_url":"https://stenobird.com/podcast/the-hot-slice-411519"},"episode":{"title":"313. Dishing Dough Science with Pizza Chefs at National Restaurant Show","slug":"313-dishing-dough-science-with-pizza-chefs-at-national-restaurant-show","published_at":"2026-06-04T04:00:00+00:00","page_url":"https://stenobird.com/podcast/the-hot-slice-411519/313-dishing-dough-science-with-pizza-chefs-at-national-restaurant-show","show_page_url":"https://stenobird.com/podcast/the-hot-slice-411519","url":"https://www.buzzsprout.com/1860996/episodes/19286967-313-dishing-dough-science-with-pizza-chefs-at-national-restaurant-show.mp3","audio_url":"https://www.buzzsprout.com/1860996/episodes/19286967-313-dishing-dough-science-with-pizza-chefs-at-national-restaurant-show.mp3","summary":"Send us Fan Mail Recorded live at the National Restaurant Show in Chicago, this episode of Pizza Today puts Editor in Chief Denise Greer in conversation with two pizzeria pros shaping how modern pizza operations run. Juan Robles, corporate chef for Triple Beam Pizza in Los Angeles, California, breaks down the commissary model powering their five-location Roman-style pizza program — covering conveyor oven customization, high-hydration dough at 96%, par-baking strategy, and why three locations ...","meta_description":"Send us Fan Mail Recorded live at the National Restaurant Show in Chicago, this episode of Pizza Today puts Editor in Chief Denise Greer in conversation w…","key_points":[],"chapters":[],"topics":[],"duration_seconds":2182,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/the-hot-slice-411519/episodes/313-dishing-dough-science-with-pizza-chefs-at-national-restaurant-show/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/the-hot-slice-411519/313-dishing-dough-science-with-pizza-chefs-at-national-restaurant-show.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}