Peel: A PMQ Pizza Podcast

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.

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.

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.

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.

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.