Uploaded November 2025 | Updated September 2026, 55 minutes ago
The fun continues this week, as we conduct quick interviews from the Pizza Today booth during the inaugural Pizza Expo Columbus. This episode of The Hot Slice features discussions with three mobile pizzeria operators at various stages of business development – starting with lessons from the first year in business through how to innovate during the 15th season of running a mobile pizza operation.
During this episode, we speak with:
Kaitlyn & Chris Corson, Timbertop Pizza, Waverly, Iowa
Pizza was a hobby for this Iowa teacher and her husband, but with help from the pizza industry, they took the “summer fun” activity to the next level this year. Along the way, they’ve learned about teamwork, dreamed about a “pizza farm” and used AI to help prepare for their second season.
Erica Sprenkel, Ramblin’ Dough Wood-fired Pizza, Evergreen, Colorado
This new mobile pizzeria owner jumped at the opportunity when her favorite operator was selling the business. Since then, she’s worked local festivals, developed a loyal following of customers and dialed in consistency one wood fire at a time.
Maaren Spears, A Wandering Fire, Saint Croix Falls, Wisconsin
This catering-only mobile pizzeria does more than 100 events between early May and mid-October each year – and has to turn down twice as many! Spears works with local farmers to create menus that highlight regional agriculture and reduce food waste. You won’t want to miss hearing about her plans for the future!
Stay tuned next week, as we return to the show floor at Pizza Expo Columbus!
Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.
The fun continues this week, as we conduct quick interviews from the Pizza Today booth during the inaugural Pizza Expo Columbus. This episode of The Hot Slice features discussions with three mobile pizzeria operators at various stages of business development – starting with lessons from the first year in business through how to innovate during the 15th season of running a mobile pizza operation.
During this episode, we speak with:
Kaitlyn & Chris Corson, Timbertop Pizza, Waverly, Iowa
Pizza was a hobby for this Iowa teacher and her husband, but with help from the pizza industry, they took the “summer fun” activity to the next level this year. Along the way, they’ve learned about teamwork, dreamed about a “pizza farm” and used AI to help prepare for their second season.
Erica Sprenkel, Ramblin’ Dough Wood-fired Pizza, Evergreen, Colorado
This new mobile pizzeria owner jumped at the opportunity when her favorite operator was selling the business. Since then, she’s worked local festivals, developed a loyal following of customers and dialed in consistency one wood fire at a time.
Maaren Spears, A Wandering Fire, Saint Croix Falls, Wisconsin
This catering-only mobile pizzeria does more than 100 events between early May and mid-October each year – and has to turn down twice as many! Spears works with local farmers to create menus that highlight regional agriculture and reduce food waste. You won’t want to miss hearing about her plans for the future!
Stay tuned next week, as we return to the show floor at Pizza Expo Columbus!
Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.
