Apizza Scholls's guest appearances

Apizza Scholls

Right of the Fork

Pizza City with Steve Dolinsky

What’s Good Dough- Pizza. Business. Life.

Brian Spangler

Arthur Bovino

Paulie Gee

John Arena

Tony Gemignani

Anthony Falco

Giovanni Cesarano

Derrick Tung

Adam Kuban

Scott Wiener

Pok Pok

Andy Ricker

Lou Malnati

Daniele Uditi

Kim Malek

OwlTail

Brian Spangler has had a lot of jobs. Some in I.T., some in bread baking. But it's the four year period while working in rural Oregon that laid the foundation for what would become Apizza Scholls in Portland. We met Spangler in the hills of Montana - at The Resort at Paws Up - where he was tasked with recreating his long-fermented dough and baking pies in ovens he wasn't necessarily used to; no matter, he figured it all out and turned out some amazing pies.--- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

Brian Spangler has had a lot of jobs. Some in I.T., some in bread baking. But it's the four year period while working in rural Oregon that laid the foundation for what would become Apizza Scholls in Portland. We met Spangler in the hills of Montana - at The Resort at Paws Up - where he was tasked with recreating his long-fermented dough and baking pies in ovens he wasn't necessarily used to; no matter, he figured it all out and turned out some amazing pies. --- Support this podcast: <a href="https://podcasters.spotify.com/pod/show/pizzacity/support" rel="payment nofollow" target="_blank">https://podcasters.spotify.com/pod/show/pizzacity/support</a>

Brian Spangler - Apizza Scholls (Portland, OR)

Janis Martin

It's a classic episode of Right at the Fork! Brian Spangler's ascension into the psyche of Portland through his acclaimed and loved pizza started with the dough, learning how to bake in northern California while in college.  That led him to buy an Oregon Farm, the Portland Farmers Market, a pub, and then to Hawthorne Blvd.  He shares his story and Chick Fil A sandwiches with us, which for this episode, includes his friend Janis Martin of Tanuki sitting in to join in the conversation.  Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com

It's a classic episode of Right at the Fork! Brian Spangler's ascension into the psyche of Portland through his acclaimed and loved pizza started with the dough, learning how to bake in northern California while in college.  That led him to buy an Oregon Farm, the Portland Farmers Market, a pub, and then to Hawthorne Blvd.  He shares his story and Chick Fil A sandwiches with us, which for this episode, includes his friend Janis Martin of Tanuki sitting in to join in the conversation.  Right at the Fork is supported by: Zupan's Markets: <a href="http://www.zupans.com/" rel="nofollow" target="_blank">www.zupans.com</a> RingSide Steakhouse: <a href="http://www.ringsidesteakhouse.com/" rel="nofollow" target="_blank">www.RingSideSteakhouse.com</a>

#R87 Brian Spangler - Apizza Scholls (w/ Janis Martin)

Wow wow wow. This episode holds a very special place near and dear to my heart. Its the perfect post Thanksgiving episode. So many feels. We go into Brian's Background, his approach to pizza, and we remind folks what it means to be in this business.  Last but not least, we talk about the next big thing in pizza. You don't want to miss this episode.  #whatsgooddough #parlorstyle 

Wow wow wow. This episode holds a very special place near and dear to my heart. Its the perfect post Thanksgiving episode. So many feels. We go into Brian's Background, his approach to pizza, and we remind folks what it means to be in this business.  Last but not least, we talk about the next big thing in pizza. You don't want to miss this episode. #whatsgooddough #parlorstyle

Making Memories with Brian Spangler From Apizza Scholls