{"id":149434,"date":"2025-06-20T13:05:51","date_gmt":"2025-06-20T13:05:51","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=podcasts&p=149434"},"modified":"2025-08-28T16:56:05","modified_gmt":"2025-08-28T16:56:05","slug":"263-steps-to-launching-a-mobile-pizzeria","status":"publish","type":"podcasts","link":"https:\/\/pizzatoday.com\/podcasts\/263-steps-to-launching-a-mobile-pizzeria\/149434\/","title":{"rendered":"263. Steps to Launching a Mobile Pizzeria\u202f"},"content":{"rendered":"

Listen to Jason Cipriani of Sips & Pies in Pueblo, Colorado on The Hot Slice Podcast with Pizza Today<\/span><\/h2>\n

Jason Cipriani always dreamed of opening a pizzeria. Years into his career as a tech journalist, the rise of portable pizza ovens got him thinking more seriously about making the leap. After months of research, trials in the kitchen and purchasing equipment and supplies, Cipriani sold his first pizza this April. As he details in his new, weekly column at <\/span>pizzatoday.com<\/span><\/a>, Cipriani had to make dozens of decisions on the path from plan to pizzeria.<\/span>\u00a0<\/span><\/p>\n

Find out why he decided to pursue a mobile pizza business rather than brick and mortar or pop-up tent. Learn which established pizza makers guided him in the journey and, now that Sips & Pies is fully operational, how the whole family is getting involved.\u00a0<\/span>\u00a0<\/span><\/p>\n

Learn more about Sips & Pies at <\/span>sipsandpies.com<\/span><\/a>.<\/span>\u00a0<\/span><\/p>\n

Read Jason’s Column on Pizza Today:<\/p>\n

Launching a Mobile Pizzeria: The Series<\/a><\/h4>\n

Launching a Mobile Pizzeria: Getting Started (Part 1)<\/a><\/h4>\n

Launching a Mobile Pizzeria: Brick and Mortar vs. Pop Up or Food Truck (Part 2)<\/a><\/h4>\n

Launching a Mobile Pizzeria: Which Pizza Style to Make? (Part 3)<\/a><\/h4>\n

Launching a Mobile Pizzeria: Choosing a Pizza Oven (Part 4)<\/a><\/h4>\n

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Thank you to our sponsors<\/i><\/b><\/h3>\n

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\"Performance<\/a><\/div>\n<\/div>\n
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