What's Good Dough? Pizza
What's Good Dough
My name is Eidref Laxa and I am a Mobile Caterer, Ooni Ambassador, and Pan Pizza Champion.
I started this podcast to learn about pizza and starting a pizzeria. I’m not ready to open a brick and mortar just yet, but I’m still obsessed with learning from pizza operators. From pizza styles to general business advice, the pizzamakers I bring on to this show help you level up in any facet of your life and business.
Some of our past guests include World Pizza Champions like Tony Gemignani and Will Grant to Pizza Influencers like @Pizza and @ScottsPizzaProject. Our...
He Opened A Pizzeria In 2024— Here’s What Went Wrong w/ Dane of Slow Co Pizza
Would you spend $60,000 just to install an oven? That’s the dilemma Dane from Slow Co Pizza faced when opening his pizzeria. The hidden costs of launching a restaurant can be brutal—so how did he pivot and still make his dream a reality?In this episode, we sit down with Dane from Slow Co Pizza, who turned his 13-year pizza obsession into reality in November 2024. But it wasn’t easy. From shocking equipment costs to frustrating contractor delays, Dane shares the real, behind-the-scenes struggles
If Space Opens Up Next To A Brewery- Run Don’t Walk With Paul Of Pie Trap Pizza
What’s the secret to launching a successful pizzeria with minimal resources and a tiny space?
In today’s episode, we’re chatting with Paul, the self-taught pizza master behind Pie Trap Pizza, a thriving pizzeria born from a backyard hobby. Located next to a brewery, Paul shares his journey of perseverance, innovation, and the power of great ingredients—all packed into a 400-square-foot space that’s making a big impact.
Highlights:
Sweet Rent Deals and Minimal Overhead: How a favorable rent agree
The Man Behind the Dough: How Juan Robles Built an 8-Figure Business for Culinary Icons
Ever wondered how large pizza brands keep their products consistent and streamline production across multiple locations? Commissary-driven operations hold the key, reducing inefficiencies and creating a centralized hub for production.
In this episode, Juan Robles from Triple Beam Pizza breaks down how commissary kitchens eliminate variability, boost productivity, and pave the way for expanding your pizza empire. Juan has played a pivotal role in their commissary model, supplying quality pizza
If You’re Not Winning in Your Business, Listen to Daniel of Fired Pizza
In today’s episode, we’re talking to Daniel, the founder of Fired Pizza, a business born from his childhood love of pizza. Growing up in the '90s, pizza was always his go-to comfort food, but he never imagined it would turn into a career. After years in sales, Daniel felt the urge to make a big change. With the support of his wife Sarah, he decided to take a leap and use his savings to start his own pizza business.
Highlights:
From Sales to Pizza – Daniel’s leap from a stable career in sales t
Starting A Wood Fired Pizzeria in No-Man's Land with Daniel of Fired Pizza
You want to make the best pizza, but the location you found is in the middle of nowhere. Will your business survive?
After years in sales, Daniel felt the urge to make a big change. With the support of his wife, he decided to take a leap and use his savings to start his own pizza business.
Highlights:
-Fired Pizza Found this location off the beaten path. Since opening a year and a half ago, they've made over a million dollars in sales and are going strong, but will they last?
-Pandemic Pivot –
A New Way To Make Grandma Style Pizza w/ Laura Meyer of Pizzeria Da Laura
In this episode, we chat with Laura Meyer, who has spent 19 years in the pizza world and now runs Pizzeria da Laura. What started as a high school part-time job has evolved into a full-blown passion for Laura, who found her calling in the restaurant world during the pandemic.
Highlights:
Laura’s journey from high school part-time job to owning Pizzeria da Laura
How COVID gave her the clarity to realize restaurant ownership was her calling
The decision to add a full bar and how it’s elevate
What's It Like Selling Pizza Out A Tiny 180 sq ft Trailer? w/ Andrew Roa of Sacred Slice
SHOW NOTES
Have you ever wondered if a tiny trailer is right for your pizza business?
In today’s episode, We meet with Andrew Roa, the owner of Sacred Slice Pizza. He’s mastered the art of making two distinct styles of pizza from the confines of a tiny trailer. From perfecting the layout of his truck to streamlining his processes, Andrew has learned how to work with limited space and an even smaller team. Tune in to hear how he’s turned his passion for pizza into a thriving business, all while
I quit my job of 9 years to chase my dream.
I’ve been contemplating quitting my job for quite some time. Well, the day finally arrived, and I wanted to share that moment with you all. It’s been both terrifying and exhilarating, but I finally took the leap. I’ll dive into the real story behind the decision, what led up to it, and the powerful realizations I had along the way. It’s a journey of fear, excitement, and personal growth that I’m excited to open up about.
Highlights:
Why I hated my job: The frustrations and challenges that made
Is Pre-Selling Your Food The Move? w/ Rishi of Hotplate
What if you could run a successful food business without the risk of lost inventory or even running a brick and mortar? Rishi from Hotplate tells us how.
Highlights:
Building a Community: How to grow a loyal customer base and keep them engaged through pre-order drops.
Clearing Up Misconceptions: Many people think starting a food business is only for those with large budgets or physical storefronts. Rishi explains how Hotplate makes it easier for anyone to get started.
What Exactly Is Hotplate?:
A Pizza Wedding Catering Company That Doesn’t Do Public Events w/ Linda and Abby of Fired Up Fresh
Have you ever thought about inviting potential clients over, hoping to land a catering gig?
In today's episode, we're diving into a unique approach to catering, where the pizza isn't just a meal—it's an experience. Linda and Abby of Fired Up Fresh, share how inviting potential clients over for a pizza tasting at their own home has become their secret weapon for growing their business. Serving up signature wood-fired pizzas, they take us through how they've built up their passionate business.
H
The Story Of The Cheesehog with Scott Fahey
In today’s episode, we’re talking to Scott, who is the second-generation owner of a cheese-shredding manufacturing company that’s made waves in the world of pizza (and any other business that shreds cheese).
We’ll also dive into the nitty-gritty of what makes this shredder different from all the others, how they navigated the unexpected challenges of the COVID era, and much more.
Highlights:
Scott talks about how his father’s frustration with shredding cheese by hand led him to create a mac
The Secrets To Slice House Success with Lars Smith of State of Mind Slice House
What does it take to run a successful slice shop that keeps customers coming back, while navigating the everyday business struggles?
In today’s episode, we’re joined by Lars Smith, a seasoned pizza entrepreneur with over 23 years of experience in the industry. After returning from a trip to Brooklyn with his wife, Lars dove into opening up a slice shop concept. Here, he share best practices, lessons learned, and the keys to creating a thriving, customer-driven pizza business. If you’re thinking
Pop Up To Market Your Brick And Mortar with Ryan Thompson of Pogonip Pizza
In this episode, we meet up with Ryan Thompson of Pogonip Pizza, who is passionate about food and is in the process of opening a pizza restaurant. He talks about his love for cooking, hosting parties, and creating memorable experiences through food. Ryan shares his experience of buying and flipping used restaurant equipment, his pop-up pizza events, and his participation in the Ooni pizza competition. We also discuss about the challenges he faced with the restaurant buildout.
Highlights:
- Ryan
Pizza Collaborations > Popping Up At Restaurant with Fernando and Sophie of La Pizza Clandestina
In this episode, we meet up with Rey and his daughter Sophie of OG Papa Fern. They are pizza makers that travel all over the country, collaborating with other Pizzerias. Through collaborations with various pizzerias, they explore the nuances of this unique style, from its thick crust to its generous toppings. Witness their passion for pizza, the challenges they encounter, and the valuable lessons learned along the way.
Highlights:
- A Cross-Country Pizza Pilgrimage: Rey and Sophie talk about t
Finding The Right Flour For Your Pizza with Nicky Giusto of Central Milling
Do you want to know the secret to selecting the perfect flour for your pizza?
In this episode, I meet with Nicky Giusto of Central Milling to talk about the ins and outs of choosing the right flour for you. We start by talking about the differences between organic and non-organic flour, including costs, taste, and why pizzerias choose to go organic (or not).
Highlights:
Central Milling has a long history of prioritizing organic farming practices. Nicky Giusto explains the challenges and ded
Cease and Desist Selling Pizza Out My House, Bought a Cafe. w/ Matt Neighborhood Pizza Guy
In this episode, we meet up with Matt, the passionate owner of Neighborhood Pizza Guy and Cafe Zoe. He opens up about the hurdles of running a business amidst rising costs, and how he strives to balance supporting community events with the financial realities of keeping his doors open. Matt also shares his inspiring journey, from moving to the Bay Area and launching a pizza business from his studio apartment to eventually taking over the cafe. He emphasizes the need for a more accessible path fo
The Wrong Way To Sell At Breweries - Matt Williams of Bella Familia Wood Fired Pizza
In this episode, we meet with Matt Williams, the owner of Bella Familia Wood Fired Pizza. He shares his journey in the food industry, having taken over Bella Familia in 2023 after the previous owner, Scott, retired. Matt’s vision for Bella Familia includes expanding its reach through catering, vending, and frozen pizzas, with a goal of selling 3,000 pizzas a week!
Highlights:
- Matt's Journey in the Food Industry: From Pizza Enthusiast to Owner of Bella Familia
- The Vision for Bella Familia: Ex
SF Sourdough Style Detroit with Neal from Longbridge Pizza Co.
In this episode, we meet up with Neil of Long Bridge Pizza, and he will give us an insider look into his pizza-making process. He will show us his Detroit-style pizzas, which are served as a special on Thursdays. He is passionate about using high-quality ingredients, and he believes in keeping things fresh and fun for his customers.
Check out Longbridge Pizza here:
https://www.longbridgepizza.com/
Follow GFL Pizza here:
https://www.instagram.com/longbridgepizza/?hl=en
Thank you to our show spon
The Pizzeria That Outsells All The Chains Cooks On A Grill w/ Vanessa of The Cheeseboard Collective
In this episode, we meet up with Vanessa of the Cheeseboard Collective, and today she will show us the process of how they make their pizzas. They serve out one pizza a day, and their process is so efficient that they had a record of making 2100 pizzas in one day! You can definitely feel that they are passionate about serving the community and providing high-quality food.
Check out The Cheeseboard Collective:
https://cheeseboardcollective.coop
Follow The Cheeseboard Collective here:
https://ww
Tips I Learned Spending A Weekend With A Pizza Consultant - Al The Pizza Buddha
In this episode, we meet up with Al The Pizza Buddha, and he’s going to give us a glimpse of what it’s like in one of his consults. He will discuss the challenges of working with contractors, the importance of planning and communication, and the need to pay attention to details like location, electricity, and lease agreements.
Check out Al The Pizza Buddha here:
https://althepizzabuddha.com/
Follow Al The Pizza Buddha here:
https://www.instagram.com/althepizzabuddha/
Thank you to our show spon
Making Award Winning Detroit Style Pizza w/ Anthony from Melt Pizza Co
In this episode we meet up with Anthony Gilbert of Melt Pizza Company. We discuss New York style and Detroit style pizza, including the dough recipe, ingredients, and process. Anthony also discusses his experience opening Melt and how he has grown the business organically through word-of-mouth and collaborations.
Check out The Melt Pizza here:
https://www.meltpizzacompany.com/
Follow The Melt Pizza here:
https://www.instagram.com/meltpizzacompany/
Thank you to our show sponsors:
Corto Olive
Classes, Consults, Competitions, and Catering = CASH (Solo Episode)
In this episode, let’s reflect on what happened this August with all of my pizza side hustles.
1. Corporate Pizza Class
2. Pizza Consultation
3. Hosting/Judging Pizza Competitions
4. Private Catering.
As always, I will share the lessons learned and my plans for continuous improvement! Timestamps are located below the sponsors if you want to be able to jump topics!
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Oon
The Downside of Opening a Brick and Mortar (After Running a Successful Pop-up) with Hella Pie
In this episode, we meet Marcus and Amy Medina of Hella Pie Pizza Company. We discuss their journey from running a mobile pizza trailer to establishing a brick-and-mortar store, exploring challenges like transitioning from a wood-fired to a conveyor oven, introducing pizza by the slice, and navigating a drop in business. They also share the emotional decision to sell their beloved pizza trailer, Gemma, as they balance the demands of work and family life.
Highlights:
- Mobile to Brick-and-Mort
Starting from the Kitchen to Owning A Pizzeria with Neal DeNardi of Longbridge Pizza
In this episode, we meet with Neil from Longbridge Pizza to discuss his journey from cook to owner. Neil shares the secrets behind his shop's success, highlighting the importance of community, relationships, and clear communication. We also cover the challenges of catering and pop-ups at festivals, offering practical advice. Plus, Neil delves into pizza-making techniques, from dough management to using different ovens, and provides valuable lessons for aspiring pizza entrepreneurs
Highlights
F
How to Make Your Menu Shine by Keeping It Simple with Guy Luna of GFL Pizza
In this episode, we meet with Guy Luna and talk about the challenges and rewards of running a mobile pizza operation and his philosophy on making pizza and connecting with his community. He also shares his thoughts on the importance of personal growth and staying positive in the face of adversity.
Highlights:
- Challenges of mobile operation: It requires being a jack of all trades and handling plumbing, electrical, and mechanical issues to avoid costly repairs.
- Lessons learned: Importance of p
Managing The Build-out That Went Six Figures Past its Budget w/ Al the Pizza Buddha
In this episode, we meet up again with Al The Pizza Buddha. We discuss his recent work and experiences traveling to different pizzerias. We talk about the importance of having a systematic and documented approach to running a pizzeria, which he helps implement at Hella Pie and Rose City Pizza. This involves creating detailed dough recipes, plating guides, and prep inventory systems to streamline operations and empower pizzeria owners to focus on other aspects of their business.
Highlights:
- Imp
Seven Concepts in 5 Years Thanks to $13,000 & A Ghost Kitchen with Jeff Rogers of Wrecktangle Pizza
In this episode, we catch up with Jeff Rogers of Wrectangle Pizza, who has experienced massive growth over the past five years. He credits some of his early success to starting out in a ghost kitchen that only charged him a percentage of sales for his rent when starting out.
Highlights:
Jeff started Wrectangle Pizza in a ghost kitchen incubator in Minneapolis in 2019.
Jeff credits the incubator for the success of the business because it was low-cost and offered marketing and camaraderie wit
Feast or Famine- How Catering Saved Peter Campbell of Red Wagon Pizza
This episode explores the story of Peter Campbell, the owner of Red Wagon Pizza, who brings his pizzas to events with his mobile catering service. He offers practical advice on efficiencies to optimize his busy summer season.
Highlights:
Humble Beginnings: Peter started by making and selling pizzas at his kids' school fundraiser.
Taking the Leap: Encouraged by positive feedback, Pete decided to turn his passion into a business. However, he faced the fear of quitting his stable job and the f
Insurance, Profits, and Expansion with Anthony Gilbert of Melt Pizza
In this episode, we meet up with Anthony Gilbert of Melt Pizza. Anthony discusses his journey from pizza pop-ups to owning his own restaurant. He discusses the importance of insurance, the financial realities of owning a business, and the decisions involved in buying out his business partners. The conversation also touches on profit margins in the restaurant industry and Anthony's future plans for expansion.
Highlights:
Importance of insurance for businesses, especially pop-ups and small ente
The King of Mobile Catering
In this episode, we meet up with Siler Chapman, a world pizza champion and ambassador for a cheese company. We discussed Chapman's journey in the mobile catering business, sharing tips on everything from automatic gratuities to scaling staff. Chapman emphasizes the importance of prioritizing customer satisfaction and always striving to improve. He also shares his experiences with different ingredients and equipment, offering insights into the evolving world of pizza. The conversation also touche
My Last Catering Event-Lessons & Successes
In this episode, let's recount my experience catering to my largest paid event yet! (60 people!!!!)
Highlights:
Invest in new equipment after each event: Upgrading equipment helps streamline processes and improve efficiency.
Batch prep time and accurately estimate ingredient costs: This saves time and reduces unnecessary expenses.
Be prepared for unexpected situations: Things may not always go according to plan, so it's crucial to have contingency plans in place.
Consider gratuity a
Modernizing Pizza with Stephanie Swane
In this episode, we meet up with Stephanie Swane and discuss the larger pizza industry, including the role of women and the importance of innovation. Stephanie shares her experience working on the Modernist Cuisine cookbooks and their passion for the pizza community.
Highlights:
Modernist Pizza's Impact: The book challenges traditional pizza norms and encourages innovation and creativity.
Women in Pizza: Stephanie highlights her work promoting women in the industry through interviews and soc
A Small Business with a Big Heart, The Carlson Block
In this episode, we meet up with Ian Galbraith, owner of The Carlson Block, a pizza maker who owns a pizzeria in a small town. We discuss the challenges and rewards of owning a small business, the importance of family, and the role of passion and hard work in achieving success.
Highlights:
Balancing business and family: He prioritizes providing for his family and maintaining a healthy work-life balance. He is content with his current level of business and focuses on quality over maximizing pro
From Bootleg to Bombshell: Little Dynamite’s Rebrand Story
In this episode, we met up with Courtney and Kyle, the former owner of Bootleg Pizza and talk about the story of a partnership gone wrong . Together we also discuss the challenges and triumphs of making sourdough on a commercial level. They emphasize the importance of precision and consistency, revealing their unique starter maintenance routine and dough recipe. They also share tips on finding affordable used equipment, such as ovens and mixers, as well as how they found their current location t
Justin Piazza showing us What’s up Dough!
In this episode we meet up with Justin Piazza, owner of What Up Dough. Justin is a pizza maker who has moved to LA from Phoenix and partnered with 3 other people to open this hip hop themed pizzeria.
Highlights:
The L.A. Pizza Scene: is it oversaturated?
Learning from other Pizza Makers: Justin talks about what he learned from other pizza makers and how he uses those lessons in his pizzas
Challenges: Justin also discusses the hardships of running a slice house and how he is still learning
It’s About What It Can Do For Your Business- Justifying The Cost Of Equipment /w Francesco Marra of Marra Forni
Equipment costs a lot of money. We often find ourselves asking- how much? And then when the price is too high, we say, mehhhhh, nvm. Are you like this too? If so- this episode is for you.
We meet up with Francesco Marra, of Marra Forni, a Naples-born entrepreneur who has revolutionized the pizza industry. He arms us with the questions we should be asking when looking to grow and expand our business.
Highlights:
Preserving a Legacy: Francesco is dedicated to bringing the true taste of Naples
Survey Says: Outsource Your Dough (Here’s Why)
In this episode Donna Reeves, the SVP, Pizza & Flatbreads and Value Added Bakery Categories for Rich's, a company that manufactures and supplies pizza dough and other related products to pizza businesses.
Highlights:
The Pizza Struggle: Pizza businesses are struggling to find labor and keep up with changing consumer trends.
Rich’s Offers Solutions: Donna discusses the challenges faced by pizza businesses, particularly the difficulty of finding labor and keeping up with changing consumer trends.
Leaving A Stable Job To Open A Brick And Mortar- Comedy or Tragedy? W/ Much Ado About Pizza
In this episode we met with Kira and Mark, owners of Much Ado About Pizza, and talked about their pizza journey. After doing pop ups and a near death experience, they decided to leave their jobs and make the jump into brick and mortar. How are they doing? Tune in to find out!
Highlights:
“Things done well and with a care, exempt themselves from fear”: They competed in a pizza competition for the first time and did surprisingly well (3rd place overall, 2nd in their division).
“We know what w
Running A Successful and Literal “Mom and Pop” Pizzeria (Hint: The Used PizzaMaster Helps)
In this episode we met up with Joseph, and his wife Kamille - the owners of Corner Slice! They operate a 1500 sq foot pizzeria, just the two of them! Together, they discuss how they got their start in the pizza business and their journey in buying their used PizzaMaster!
Highlights:
• From Humble Beginnings: Both Joe and Kam share their “origin” stories, from Joe’s culinary background and Kam’s career in luxury retail. With their powers combined, they are able to run a dope pizzeria, just the t
Built To Last- A Lesson On Collective Ownership w/ the Cheese Board Collective
In this episode we met up with Vanessa and Radcliffe of The Cheese Board Collective, and we dive into the history of the Cheese Board Collective, how it functions as a worker-owned business, and the challenges and benefits of this model.
Highlights:
• The Long History: The Cheese Board Collective started in the 1960s as a cheese shop and became a worker-owned collective in 1971.
• From Renting to Ownership: They recently purchased the building they have been in for almost 60 years.
• United,
@charliespizzeria Growth, Love, and Positivity
In this episode we met up with Charles Cullison, the owner of Charlie’s Pizza. Charlie transitioned from postman to pizzeria business owner, growing his business from a pop-up to a successful restaurant. In this episode we discuss Charlie's personal journey, including his recent weight loss and his dedication to health. He shares his passion for pizza as a key ingredient in his success, alongside his commitment to fostering a positive work environment for his staff.
Highlights
From Postman to
@maipaitikki How To Be A Lean Mean Tiki Pizza Machine
In this episode, we met up with Salar, owner of MaiPai Tiki Bar. We discuss his business methods- from building out his own restaurant and the journey to finally delegating so he can work on the business. We also talk about the loyal fans of Tiki Bars.
Highlights:
Uniquely Tiki: The pizzeria is successful because it offers a unique combination of delicious pizza, tiki drinks, and a fun atmosphere.
From humble beginnings: Salar started small with pop-up restaurants and a food truck before ope
@pizzawithale: Sold My Pizzeria To Be Happy
In this episode, we met up with Alexandra Castro from Pizza with Ale, an entrepreneur who started from internships to finally opening up her restaurant - But in a weird twist of faith, she gave up on it all. Listen as we discuss her reasons for doing so, and what she’s currently up to.
Highlights:
Her Journey from Internship to Business Owner: Our guest discusses how she got started, from being an intern, to how she got started in the Pizza Business.
Pizza Prodigy on Pause: Ale left the family
Manizza's Pizza: Production and Marketing Systems
In this episode, Christina Martin, owner of Manizza’s Pizza, shares her successful marketing tactics.
Highlights:
Direct Mail Success: Christina uses targeted direct mail coupons to attract new customers in their neighborhood.
Building Relationships: She prioritizes creating a positive customer experience with greetings, complimentary food, and personalized touches.
Data-Driven Decisions: Christina tracks key metrics to measure marketing effectiveness, like coupon redemption rates and order time
550 Pizzeria: From Cashier to Owner (Inspirational Journey of a Female Entrepreneur)
In this episode, we meet the inspiring owner of 550 Pizzeria, a testament to hard work, passion, and community.
Highlights:
Pizza Journey: Our guest started as a cashier at Laredo Pizza Factory, impressing everyone with her customer service. Despite not attending culinary school, her dedication and hunger to learn ("Let me show you that I can make it!") led her to become a pizzaiolo (pizza maker) with a valuable mentor by her side.
Pizza At Home - Homemade Virality: She began experimenting with
How The Ooni Competition Was Stolen
This is a wild story of my first time competing at the Las Vegas Pizza Expo. You're not going to want to miss this one.
Thank you to our show sponsors:
[Ooni Pizza Ovens Affiliate]
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
[Corto Olive Affiliate]
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[Bacio Cheese]
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_G
Sha-Dough A Pizza Maker:Pop Up Set Up with Tio's Pizza
Horacio of Tio's Pizza shows us his pop-up setup!Highlights:
Horacio breaks down (see what I did there?) his pop-up from must-have materials, tips of the trade and so much more.
Tio also tells us how he landed this brewery as a client
He shows us how he cooks Detroit-style pizzas in his Ooni ovens and how and why he's always on max flame!
Instagram: https://www.instagram.com/_tios_pizza_/
Thank you to our show sponsors:
[Ooni Pizza Ovens Affiliate]
https://ooni.com/?sscid=51k7_g9gpn&utm_mediu
Latinos En Pizza- Sofia Arango
Today we are talking with Sofia from Latinos en Pizza. She's not just a content creator; she's a visionary building a unique and thriving community. Sofia, through her background and expertise, is on a mission to empower the Latino community in the world of pizza. With the help of members of the community and brand sponsors, the Latinos En Pizza is growing at a rapid rate.
Highlights:
We learn about Latinos En Pizza, a group putting Latino pizza makers in the spotlight.
Pizza with a Purpose: S
Sha-Dough A Pizza Maker: NY Pizza Tips- Slices, Bake Times & More with John Rowe of Speederia Pizzeria
Join us as John from Speederia reveals the secrets to their authentic New York-style pizza on the West Coast! This episode dives into maintaining consistent quality for both whole pies and slices.
Highlights:
Get a slice of this- bake times for slices are one minute at 575.
Toss your dough! Helps you see the evenness (or unevenness) of your dough.
Forget eyeballing it! John unveils his technique for perfectly measured sauce, cheese, and toppings. Consistent, delicious pizzas, every single time
Shining A Light On Badass Women Pizzamakers w/ Christy @RealCleverFood
Today, we've got Christy Alia, the visionary behind Real Clever Food. In light of Women's Pizza Month, we are shining a spotlight on incredible women in the pizza industry. Also since Christy has had great success with social media, we talk about her best tips for the Algorithm
Highlights:
Christy explains Women's Pizza Month on Instagram to celebrate badass women in pizza worldwide. She's all about giving props to their contributions and talents that often get overlooked.
We discuss the sch
Sha-Dough A Pizza Maker: Making 120 Dough Balls in 20 minutes Using Machinery with Alastair of Al The Pizza Buddha
In this episode, I have the opportunity to witness Alistair Hannmann make 120 dough balls in just 20 minutes.
Highlights:
An efficient production process is key to an operation's labor costs.
Al demonstrates how 2 people and a couple of robots can bang out so much dough production in so little time.
We talk about the price of these machines, maintenance, and more.
https://youtu.be/bsnqAK3cJAw
Follow Alastair Hannmanhttps://www.instagram.com/althepizzabuddha/ Sign Up For Our Mailing List
http
Consistency: The Paradox of Opening A Pizzeria with Michael Hanna of St. Vito Focacciaria
Today, we've got Michael Hanna joining us from the flavorful streets of Saint Vito Focacceria, Nashville, Tennessee. In this episode, we're gonna dive deep into the dough, uncover Michael's backstory, and explore what makes their pizzas so darn delicious.
Highlights:
Recognition of the importance of consistency in offering the same product every time to customers.
On the note of consistency, it’s almost never going to be consistent with a high hydration naturally level Pizza that is affected by
Falling Back In Love With Pizza And Going All In With Ciaran Kelly of Pizza Guyz in Belfast
This episode includes Ciaran Kelly from Pizza Guys in Belfast, Ireland. He started his entrepreneurial journey at the tender age of 17, Ciaran brings a wealth of wisdom to the table when it comes to running a pizzeria.
Highlights:
Ciaran Kelly shares the reason behind why he pursued classes in Roman cuisine in Madrid.
We uncover the reasons why Pizza Guys doesn’t offer third-party delivery services.
Ciaran stresses the importance of maintaining its brand by having its delivery services. He says
Key Advice When Starting or Scaling Your Pizzeria w/ Alastair Hannmann of Al The Pizza Buddha
I have the opportunity to interview Alistair Hannmann for the third time on this podcast. In this episode, he will share insights of simplifying processes- whether you’re starting, sustaining, or scaling. We also cover the importance of managing food costs, something that is key for any business.
Highlights:
Al shares the importance of maximizing vendor relationships- when you are just starting out, start with a broadliner who will take care of you.
He discusses the techniques for accurately
Real Life Pizza Consult of Acre Pizza w/ Al The Pizza Buddha
Join me as a fly on the wall while we listen to a real live consult about a company who is going through some growing pains.
Alastair Hannmann aka Al The Pizza Buddha works with Acre pizza who has grown significantly in the last 3 years. In this consult, he meets with the executive team to discuss his findings during his tour of the restaurants. He talks to the team about solutions related to improper dough management, over preparing toppings yield loss and more. I think you'll enjoy this epis
The Bagel Monger Who Lost His Business But Won w/ Philip Korshak of Korshak Bagels
Philip Korshak intended to create a space where employees can afford to live in the community they serve, challenging the "us and them" mentality in society. Unfortunately, with the low price point of bagels and the high cost of labor, it just didn't work out. Join me as we uncover what happened and the lessons learned from this experience.
Highlights:
Philip Korshak shares his vision of opening a community-focused bagel shop in South Philly at 10th and Morris.
He shares insights into his philos
When Your Pizza Side Project Saves Your A** And Lifts You Up w/ Niles Peacock (Abridged Episode)
To listen to the full episode, click herehttps://www.whatsgooddough.com/the-fast-track-to-becoming-a-pizza-champion-w-niles-peacock/Niles Peacock IGhttps://www.instagram.com/nilespeacockpizza/
Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate
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The Fast Track To Becoming a Pizza Champion w/ Niles Peacock
This episode, it’s about the remarkable story of determination and skill, Niles Peacock, a bartender who transitioned into becoming a champion pizzamaker.
Highlights:
Niles shares how Pizza saved his business during the pandemic.
He tells the story of his journey to becoming a pizza champion.
He emphasizes his desire to learn and compete among the best in the industry such as Chef Will Grant and other world pizza champions
Niles Peacock IGhttps://www.instagram.com/nilespeacockpizza/
Thank yo
Quality At Scale with Special Guests- Laura Meyer, Chris Decker, John Arena and Corto Olive Oil
Join me on this immersive experience as we discuss everything from grove to mill. A few pizza friends and I spend the day with Corto Olive Oil. You'll see parallels between making great pizza and making great olive oil. Also, you will see how an amazing company continues to put its customers first in putting out the best product, consistently and efficiently.
Thank you to Corto Olive Oil for sponsoring this show and making this amazing day happen.
Thank you to our show sponsors:
Ooni Pizza O
Do This To Create And Sell The Perfect Pizza Mike Vaona of Rosehill Sourdough
Mike Vaona, formerly the head of engineering at Ooni, has left the company to pursue his own business venture. As the inventor of The Bread Mat and other baking needs, Mike shares valuable business lessons about creating the perfect product and his insights into social media.
Highlights:
Mike’s favorite life lesson: "Nothing is random.”
Mike emphasizes the importance of data-driven decision-making in running a successful business
Mike discusses Rosehill's organic growth in sales without tradi
Will Grant And Mike Vaona On The Importance of Product
Let me know what you think about these. Hoping to make the golden nuggets more available to you.
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I Got Covid, But That’s Not Stopping This Episode
This is my end of the year recap of highlights. It was a truly blessed year. Sit down with me as I reflect on the positive and talk about the planned changes for 2024. Happy New Year Pizza Pal!
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The One Thing You Must Do Before Marketing w/ Will Grant of Sourdough Willy’s Pizzeria
Will Grant of Sourdough Willy’s Pizzeria shares his valuable wisdom from his extensive experience in this industry. My biggest takeaway from this episode is- the product has to be solid, before you market it. Build your team, build your systems and processes. When that is fully flushed out, market the crap out of it.
Highlights:
#1 rule in Sourdough Pizza. No Casualties— safety and the importance of people in running a successful restaurant.
Building a positive work environment for the people t
Why Calculating your Hourly Rate as a Business Owner is a Trap
In this episode, I reflect on the realization I had while working on catering events and tracking my time. I initially calculated my hourly pay after receiving the final payment but realized it might be the wrong approach.Read more here: https://www.whatsgooddough.com/blog/navigating-business-success-beyond-the-hourly-rate-in-catering-events/ Thank you to our show sponsors:
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The CHALLENGES Opening A Pizzeria With Gracey’s Pizza
James and Grace are the dynamic duo behind Gracey’s Pizza. In this episode, they unfold their journey and how they got started.
Highlights:
Grace and James share the unexpected challenges during Gracey's Pizza opening week, highlighting the memorable Friday fiasco of running out of pizza boxes.
James and Grace share excitedly share their journey of leaving stable jobs to pursue their passion.
James talks about the upcoming transition to a new oven, the challenges faced with the current oven's l
New Ooni Competition?!
At the Las Vegas 2024 Pizza Expo, Ooni will be holding a pizzamaking competition. More details on this podcast.
https://pizzaexpo.pizzatoday.com/ooni-pizza-throwdown/
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Why I’m Not Doing A Top 10 Episode This Year (Here’s What I’m Doing Instead)
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What No One Talks About When Opening A Restaurant with Drew Butler or Market Pizza By Drew
Challenge yourself. Embrace failure and get wisdom from it. Explore and stretch your utmost capabilities. You might be surprised by the unexpected capabilities within yourself as you pursue your life’s goals.
Drew Butler, a pizzeria owner, has encountered numerous challenges when it comes to hiring staff. Join us in this episode as Drew and I discuss overcoming challenges, dealing with staff or employees, pizza preparation, and growth as a Business owner.
Highlights:
Drew Butler shares his p
Don’t Give Up
By extending your projected time horizon, you have room to win. If after 3 years, you've had enough of your business, then we have a problem. Some people get lucky on their first days. Most do not. Shortsightedness is a problem. Keep on chugging along, iterate and win.
running a pizzeria solo w/ Alim Nayil of Patio.Pizza
Never give up. Keep pushing, because you never know when your sh!t is going to pop off!
Alim Nayil was in his pizzeria one night and having only sold 3 pizzas, he said eff it. At that moment he started changing up how he used his time. Rather than wishing people came to the shop or relying on other influencers to bring him business, he took his luck into his own hands.
Patio.Pizza is one of the most recent IG blow up stories. His series "running a pizzeria solo" is widely seen by the pizza
When a golf cart makes more sense than a food truck
Are you starting a new venture? Expanding your current business? Don't let perfectionism or overanalyzing get in your way. Make the product. Get feedback. Improve it. Keep going. Don't let your business dreams stay as dreams.
Dentist To Caterer: Building An Empire- Armen, Dracary’s Pizza
Armen Kovalenko immigrated to the US as a dentist, but chose not to renew his license to avoid going into hundreds of thousands of dollars in debt. Instead, he created one of the sickest catering operations LA has ever seen and has his eyes set on growing his business nationwide!
Highlights:
Armen shares the beginning of his journey— the unexpected transition from dentistry to the food business.
Armen gives amazing advice in business: There is no room for failure— Armen reveals why he first mo
Taking Over A Pizzeria-The Good, The Bad, and The Ugly with John Rowe of Speederia Pizzeria
In today's episode, we have John from Speederia Pizzeria- an owner/operator who bought his pizzeria 7 years ago.
We discover that John purchased this business from someone who treated it as a side business. We uncover what John did after taking over including the improvements he made, and overcoming the challenges hat he has faced in running a brick-and-mortar pizzeria in the Bay Area.
John talks about how he coaches his staff to make pizza and it is summed up like this- focus on one thing, and
How I Generated 4 Figures in Sales For Local A Pizzeria
This isn't some pyramid scheme- this is something any pizzamaker can do. I taught my first pizza class. The cost per person was $112 and there were 12 people that signed up. I think this is a super viable option for businesses to make extra side income or even become a full time venture.
https://www.marcoexperiences.com/experiences/sourdough-cali-korean-pizza-making
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When is an illegal pizza operation okay?
Today I talk about operating illegally, how I felt about it, and how I currently feel about it.
I also talk about the next chapter in my pizza making journey!
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Lesson from opening a pizzeria with Rebellion Pizza, Yukon Pizza, Settebello, and Old School Pizzeria
What are some of the things you wish to know when opening a pizzeria? Will it be difficult? Likely. What are those difficult things to look out for and be aware of?
Well on this episode, we talk to a gang of chef's from he LV Pizza Fest. They tell us some of the hardest and most rewarding things about opening a restaurant.
(1:06) Ricky Lewis and Ryan Perras of Rebellion PIzza
(6:40) Alex and Dani Garcia- White of Yukon Pizz
(16:03) Carmine D’Amato of Settebello
(25:35)Giovanni Mauro of Old S
Do what you LOVE and HAVE FUN doing it w/ Dopio Zero Pie and Pub, Landin’s Pizzeria, Pizza Cake, Brooklyn’s Best, Dom Demarco’s Carmine’s Pizza Kitchen (LV Pizza Fest)
This is a fun one. We have a wide array of operators in the Vegas pizza scene talking about their dough, their process, their experience, and more. Most importantly- they remind us to do what we love to do, and have fun doing it.
(1:09) Adriana Davis of Double Zero Pie and Pub
(7:09) Johncarlo Ferraiuolo of Landini’s Pizzeria
(11:38) Chef Bryan Forgione of Pizza Cake
(19:23) Joey Gonzalez of Brooklyns Best + Alexander Quinn of Dom DeMarco’s
(27:45) Frank Vento of Carmine’s Pizza Kitchen + John
How To Get Customers To Trust You with Esther’s Kitchen + Izzy’s Pizza Bus (LV Pizza Fest)
In this episode, I speak with James Trees of Esther's Kitchen and Izzy's Pizza Bus at the LV Pizza Festival. While we talk about pizza, business, and life, I paired these two together because we talk about getting established.
How do you get people to trust you is the title because James and I talk about how he, a pizza maker, is now opening up a french concept in Vegas. How the heck do you get people to trust that you have chops and can cook something other than pizza? This is super relevant if
Branding Your Business with Michael Rolland of Yough
The finale of our 2-part series— if you missed the first, take a listen before diving into this one!
For this show, we solve the question: How do you run a successful frozen pizza business? Fear not! Michael Rolland and I tackle this query in today's episode. So, relax and enjoy as we delve into branding and the importance of seeking help.
Highlights:
Michael shares the journey of building the business, Yough!, and the challenges and barriers he has faced along the way.
He breaks down and d
Disrupting Dough- The Greek Yogurt Dough Start Up with Michael Rolland of Yough
This is part 1 of a 2-part episode. We've got Michael Rolland in the spotlight, one of the founders of Yough! We're diving deep into the main ingredient of their dough— spoiler alert, it involves Greek yogurt. Trust me, you won't want to miss the chance to soak in all the wisdom he's dropping. Tune in and level up your pizza game with us!Highlights:
Who says you can't savor a heavenly slice while staying on the healthy side? Michael spills the beans on the health benefits of Greek Yogurt Dough,
What NOT to do as a Mobile Caterer With Ryan of Sanctuary Pizza
Ryan started catering 10 years ago as an employee. Today he owns Sanctuary Pizza and runs a sick operation. In this episode I join Ryan at one of his catering events and we break down how to optimize your mobile catering operation. We talk about systems, processes, and more with Ryan of Sanctuary Pizza.
Multiple Ooni's vs a big WFO- when does it make sense to do one over the other?
Taking care of clients- it pays to go above and beyond and to over deliver.
We discuss how to scale a mobile oper
Green Flags To Look For When Opening A Restaurant with Brett of Zazas Pizza
Brett is back on the show talking about third wave NY style pizza, opening up a second location, and lifestyle design.
Main points
-Defining third wave NY style pizza is elevated/artisan NY style pizza. Think Fini, L'industrie, or Mama's Too. We talk about how Zazas is bringing that style over to Chicago and how the locals are reacting to it. Hint- this is not reminiscent of pizza they grew up with.
-Zazas took off in their first year of biz. They are striking while the iron is hot and are op
Debrief: Going From A 40 person Catering Event To 150 with Darby Blankenship of Pizza My Heart
Having only done 2 events together, and this time for 3 times as many people and one pizzamakers short, I wasn't sure how this would go...
This is a part 2 convo talking about my catering event. In part one, we went through the planning the setup the execution, and the cleanup.
Here we talk about improving from our first event and what we could do better for next time.
Grab My Catering Checklists!
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What If Your Catering Event Is A DISASTER? Making 90 pizzas with 4 Ooni’s w/ @whatsgooddough
It won't be. I laid out my plan on how I executed my catering event and prepared myself mentally for worst-case scenarios.
Grab My Catering Checklists!
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Faturday Omaha X What’s Good Dough
What's up pizza pals- On this episode, I jumped on Dave from Faturday Omaha's podcast. We of course talk about pizza, business and life. Check it out on my stream and if you like Dave's work, please subscribe to his podcast linked below.
https://faturdayomaha.podbean.com/
My guest today is Eidref Laxa of the wonderful What's Good Dough? @whatsgooddough Podcast! He hails from San Jose, California, has talked with Omaha's @izzyspizzabus , talked with competition winning pizza makers, so many w
The Truth About High Quality Olive Oil with David Garci-Aguirre of Corto Olive Oil
David Garci-Aguirre, Master Miller and Vice President of Operations at Corto Olive Oil, recounts his journey in the olive oil industry. He identifies what pizzamakers should look for in an olive oil and emphasizes how investing in high quality olive oil can elevate dishes to the next level. David goes into detail about the business side of the olive oil industry and how Corto maintains the quality and freshness of its olive oil. Through normalizing fresh olive oil within the market, David hopes
New York Water in an Arizona Pizzeria with Patrick McColley of Squared Up Pizza Tucson
This is the final epsiode with Patrick McColley of Squared Up Pizza Tucson and on this episode, we talk about the most underrated ingredient- water. Back in the day, I would ask pizzamakers, "What kind of flour, tomatoes, cheese, and oven do you use?" But this is the first time on the show where we do a deep dive on water.
Highlights:
Eidref and Patrick discuss the pros and cons of using the NY Watermaker- a RO system that adds minerals to your water giving it that NY water taste. We go over p
How Dave And Tony Saved My Business- With Patrick McColley of Squared Up Pizza Tucson
This is part 2 of a 3-part episode— Patrick shares how his business was sinking- He was past due on rent, he had early challenges with training and the mall demand was just not there. But he persisted. And if you stay in the game long enough, you can't lose. Heck, you might even get lucky!
Highlights:
Pizza Pat talks about his epic One Bite Pizza Review at his mall pizzeria. From creating his own luck to racing back to his pizzeria, this is a story you don't want to miss.
He also talks about how
Patrick McColley Squared Up Pizza Tucson- Should You Open In A Mall?
This part 1 of a 3 part episode- Patrick talks to us about his pizza and the location of his pizzeria.
Highlights:
Eidref and Patrick met in SF at the Pizza, Beer, and Bagel Fest after Eidref fell in love with Pat's Sicilian Pizza
"Pizza Pat" breaks down some of the Sonoran influences he puts on his pizza including birria and carnitas.
Patrick and Eidref talk in depth about opening in a mall- the good, the bad, and the ugly.
While opening in a mall may have been challenging, things are looking
The Miracle Morning for Pizzamakers with Hillary of Hillary’s Chicago PIzza
In this episode, Hilary discusses her "Miracle Morning" - the daily rituals she adopted to help her deal with life's challenges.
She believes that being a business owner is not an easy task and so she relies on these daily actions to help her level through the ups and the downs.
Highlights:
Hilary explains how the SAVERS tools from the Morning Miracle Book help her with her business.
When she feels overwhelmed, she uses the tools to maintain her composure.
We talk about waking up early
Diametrically Opposed- A DEEP Dive on Chicago Style Pizza with Hillary of Hillary’s Chicago Pizza
Part two-!. In this episode, we’ll dive into deep-dish pizza and tavern-style pizza.
Highlights:
Hillary gives us a brief primer on deep-dish pizza and tavern-style pizza.
She then goes over her dough and the obvious way she came up with her recipe.
She shares a story of how she tried baking her deep-dish pizza in the wood fire oven.
We also walk through how Hillary sells par baked pizzas at the farmer's markets.
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Hillary of Hillary’s Chicago Pizza- Bringing Chicago to Florida
This is part one of a three-part episode— Our special guest for today is Hillary, who will share her extraordinary journey of how she brought her hometown pizzas to Florida.
Highlights:
She shares how her pizza journey has been a magical one with people helping herong the way.
She moved to Florida to take care of her late father and pizza was her comfort food.
Hilary shares how she juggled working at a school full-time and selling pizzas at a farmer’s market during the weekend before opening
Horacio of Tio’s Pizza- How To Stay Popping Up With A Full Time Job
Horacio from Tio’s Pizza delves into time management and pursuing one's passion. He talks about strategies and insights that work for him who seeks to effectively balance his full-time job with his pursuit of what he truly loves, managing his pop-up.
Highlights:
Setting clear priorities— To make time for your passion, you must identify what truly matters to you and allocate your time accordingly.
Tio shares a funny story about how he got his name.
He tells the audience about how his friend e
The Rise And Fall of June’s Pizza ( Hint: This is why you need to go legit) with Craig Murli of June’s Pizza
Craig Murli talks about his experience starting and running June's Pizza, the bay area's most popular pandemic-born pizza popup, as well as the unfortunate circumstances that led to its closure. He emphasizes the importance of focusing on the positive aspects of life and finding peace within oneself.
Highlights:
🎢 Life is going to keep changing, for better or for worse, so do your best to fixate on the positive aspects instead of the negative.
🔧 Use the tools and resources you have in your c
What’s Bagel Dough? ft. Boichik and Kaz’s Bagels
While we aren't changing the podcast to a bagel-focused one, I am intrigued. Let's say that the SF pizza, bagel, and beer festival may have been my gateway into something delicious and pizza adjacent.
This episode is a quick one but I hope it opens up the door for pizza makers who do bagels to come on the pod and show us the way. Heck, I'd even love to invite solely bagel makers on for a full length episode. Why not?
In this episode, we recap some of the conversations with bagel makers at t
Making 700 Pizzas In A Day. Committing to 10,000 Hours. And 700 Tickets Sold with Vincent Rotolo of Good Pie
Vincent Rotolo, the owner of Good Pie, shares his inspiring journey and reveals exciting announcements on today’s episode. With the expansion of Good Pie through a second location on the horizon, along with the upcoming Vegas Pizza Fest, Vincent's passion for pizza and community shines brightly. Don't miss out on this opportunity to get to know Vincent Rotolo and uncover the secrets behind his success.
Highlights:
👨🍳 Expansion of Good Pie: Vincent Rotolo shares exciting news about “Wood Pie
How To Go To Naples, Italy for Pizza With Brad And Nicole Bean
This is Part 2 of a 2-Part Series featuring Brad and Nicole Bean!
In this episode, Brad and Nicole Bean talk about their secret to traveling business class while still saving money: credit cards. They discuss how credit cards, when used in the right way, can greatly benefit business owners.
Highlights:
🎖️ Credit cards have a point system, which allows its users to collect points and redeem them for all kinds of rewards such as upgraded flight tickets.
💸 Don't use your credit card to spend mo
A Slice From Every Continent With Brad and Nicole Bean
This is Part 1 of a 2-Part Series featuring Brad and Nicole Bean!
Brad and Nicole Bean, owners of Pizaro's Pizza, talk about how they're able to pursue their love for travel while managing multiple businesses at the same time. They emphasize the benefits of a healthy work-life balance and the importance of seeing the world while you still can.
Highlights:
🌎 Start training your employees from day 1 to be in your world.
🗃️ You don't have to do everything. Learn to delegate and let your busines
The Seven Habits of Highly Effective Pizzaiolos With Brent of Pizza Nerds
This is Part 3 of a 3-Part series featuring Brent Gargasz!
Brent Gargasz outlines seven lessons he has learned throughout his time as a business owner that helped him improve his leadership skills.
Highlights:
🫂 Your customer service has to be better than the product you make. Good customer service transforms mistakes into opportunities to connect and build meaningful relationships.
📝 Learn how to delegate tasks to employees who can accomplish them more skillfully, effectively, and efficient
The Six Figure Cookie Business Inside of a Pizzeria With Brent of Pizza Nerds
This is Part 2 of a 3-Part series featuring Brent Gargasz!
Brent Gargasz talks about the cookie business within his pizzeria, Pizza Nerds, and how adding cookies to his menu greatly benefitted his pizza sales.
Highlights:
🍪 Brent's wife, Caitlyn, runs a cookie business and sells them alongside his pizzas. They sell out of cookies every day due to high demand.
🥣 You can use your existing equipment to make different food items and diversify your menu.
💢 Having a low-cost food item in your piz
The $10,000 Pizza Equipment Mistake You Don’t Want To Make With Brent of PizzaNerds
This is Part 1 of a 3-Part series featuring Brent Gargasz!
Brent Gargasz of Pizza Nerds recounts his journey transitioning his pizza business from a food truck to a brick and mortar. Brent talks about the biggest mistakes he's made in the process and how he was able to bounce back.
Highlights:
👨⚕️ Brent quit his job as a registered nurse to run his pizzeria, Pizza Nerds, full-time. He transitioned last year from a food truck to a brick and mortar restaurant.
📈 There's always a way to make y
Opening A Pizzeria in 2024 with Pizza Consultant Alastair Hannmann
This is Part 2 of a 2-Part series featuring Alastair Hannmann!
In this episode, Alastair talks about everything you need to know to open a pizzeria in 2024, including what systems to focus on, what equipment to purchase, and how to cut costs.
Highlights:
🤖 Alastair recommends automizing the dough production process so that labor can be used to make pizzas and interact with customers.
💻 Do your research before purchasing equipment. Make sure you're capable of using it and that it will truly b
Money Saving Technology for Pizzerias with Pizza Consultant Alastair Hannmann
This is Part 1 of a 2-Part series featuring Alastair Hannmann!
Pizza consultant Alastair talks about how to effectively incorporate technology in modern-day pizzerias. He addresses the stigma behind using technology over human labor and talks about some of its benefits. Alastair believes that by making wise and informed decisions, technology can improve the workflow of a pizzeria.
Highlights:
🗣️ Alastair offers consulting services to pizzerias. He helps them determine what systems and equipme
Leading With Excellence at The Last Round Tavern with Caleb Orozco
This is part 2 of a 3-part series featuring Caleb Orozco!
Caleb discusses his personal development journey and how it shaped him to become a better leader at Last Round Tavern. He emphasizes the importance of maintaining high standards, building a strong relationship with his team, and a strong work ethic.
Highlights:
📝 You don't need to know everything about pizza before you make it. Focus on getting more experience making pizza, instead of trying to learn all the industry terms right away.
Sourdough Tavern Style Pizza with Caleb of The Last Round Tavern
This is part 3 of a 3-part episode featuring Caleb Orozco!
In this episode, Caleb talks about the charms of his sourdough Tavern pizza and his secrets to mastering the style.
Highlights:
🍕 Tavern-style pizza is a hit at Caleb's pizzeria, Last Round Tavern, thanks to its tangy sourdough crust and crispy texture.
🔬 Caleb continues to experiment with his dough every day to figure out a standardized dough-making process.
👀 Dough is a living, breathing organism. It's important to pay attention t
The Story of Caleb Orozco and The Last Round Tavern
This is part 1 of a 3-part series featuring Caleb Orozco!
Caleb Orozco recounts how he built his pizzeria, Last Round Tavern, from the ground up. He shares how his travels exposed him to various pizzerias and broadened his knowledge, eventually leading him to his ideal pizza.
Highlights:
🥪 Caleb's journey in the restaurant businesses started in 2016, when he helped his dad open up a sandwich shop. He shifted to pizza after moving into a building that used to be an old school pizzeria.
📈 The
Opening A Pizzeria? Avoid These Mistakes - With Ashley of Pizza Bones
This is Part 2 of a 2-part series featuring Ashley Patino!
Ashley shares the biggest insights and lessons she learned through managing her restaurant, Pizza Bones, over the past few years.
Highlights:
💼 Ashley talks about her experience with changing careers and the importance of being open to new opportunities.
🙏 If you encounter mistakes with an order, always be honest with your customers and find a way to rectify or compensate for it.
🤝 Building trust with your employees and community is
Lessons From Tartine - Trust Your Employees with Ashley of Pizza Bones
This is Part 1 of a 2-part series featuring Ashley Patino!
Ashley, owner and operator of Pizza Bones, recounts how she started her pizza business from scratch during the pandemic. She talks about the struggles and challenges she overcame that turned her home-based business into a brick-and-mortar restaurant.
Highlights:
🍞 Ashley's background in bread and pastries gave her an advantage as she explored pizza making.
🍕 Ashley started selling pizzas from her home during the pandemic. She started
How to Take Better Food Photos for your Restaurant with Anthony of Melt Pizza Company
This is Part 3 of a 3-Part Series with Anthony Gilbert!
Anthony discusses his approach to food photography. He shares various tips on how to make food photos look dynamic and visually appealing.
Highlights:
📱 You don’t need to buy expensive camera equipment to take high quality photos. A good smartphone camera can work just as well.
☀️ Finding the right light and angle can really bring out the color of your food. Take advantage of natural light from the sun!
📸 Create different layers and dim
The Secrets to Consistent Dough with Anthony of Melt Pizza Company
This is Part 2 of a 3-Part Series with Anthony Gilbert!
Anthony Gilbert talks about his journey with dough management, specifically in relation to Detroit style pizza. He emphasizes the importance of understanding the various factors that affect dough and how to manipulate them to maintain consistency.
Highlights:
💻 Taking virtual classes on dough management taught Anthony about the various aspects of dough and how to manipulate dough around his personal schedule.
🚚 Anthony applied his learn
How to Decide if a Pizza Business is Right for You with Anthony of Melt Pizza Company
This is Part 1 of a 3-Part Series with Anthony Gilbert!
Anthony Gilbert shares his journey from home cook to professional pizza maker, and how he built his restaurant, Melt Pizza Company, from scratch in two years.
Highlights:
📸 Anthony left his job as a professional photographer after the pandemic to pursue his dream of opening a restaurant.
🍕 Anthony’s first few pizzas were disastrous, but he was able to improve his skills through months and months of practice.
🍽️ Anthony opened his first
Rank On Search- Using S.E.O. for Your Business- with Peggy Paul Casella of Thursday Night Pizza
This is Part 2 of a 2-Part Series with Peggy Paul Casella!
In this episode, Peggy talks about search engine optimization (SEO) and how to use it in the right way to attract more traffic to your website. Although SEO is definitely important, it is not the be-all and end-all. Businesses should instead focus on creating high-quality content, while keeping SEO guidelines in mind.
Highlights:
🔍 SEO involves presenting internet content based on Google’s guidelines to get extra attention and rank hi
How To Write Better Recipes with Peggy Paul Casella of Thursday Night Pizza
This is Part 1 of a 2-Part Series with Peggy Paul Casella!
Peggy Paul Casella, author, recipe developer, and internet whiz, recounts her journey in building a successful Pizza blog. She talks about how she develops recipes, and helps other chefs write theirs, with the aim to “de-snobbify” pizza- making pizza-making fun and accessible to all.
Highlights:
🍕 Peggy’s love for food and experimentation led her to launch her blog, Thursday Night Pizza, where she shares homemade pizza recipes and tip
How to Grow 500k Pizza Followers with Juan Perez @juangpizza
This is Part 2 of a 2-Part Series with Juan G Perez!
Juan Perez shares how he got his start at Posto making pizza and worked his way to the Executive head chef position. He also talks about how he grew his social media exponentially, making him a well-known figure in the pizza industry today.
Highlights:
🍕 Juan G Perez started working at Posto through a friend after working at California Pizza Kitchen.
📱 He started posting videos and pictures of pizza on social media in 2012, initially to ke
From Colombia To California Pizza Kithchen- Juan G Perez @juangpizza
Part 2 will be out later this week so please subscribe to the show to be notified!
Juan Perez recaps his journey from Colombia to the United States and how he went from working odd jobs to becoming a pizza chef at California Pizza Kitchen, sharing all the experiences that led him to his current position as Executive Head chef of Posto Boston.
Highlights:
🍕 Juan Perez moved to the US in search of new opportunities.
🍜 After working odd jobs, he started working at a Chinese restaurant before
The Secret Ingredient Of The Nation’s Top Pizzeria with Sarah Minnick of Lovely’s 5050
This is Part 1 of a 2-Part Series with Sarah Minnick!
Sarah Minnick, owner and founder of Lovely's Fifty Fifty in Portland, Oregon, talks about the benefits of whole wheat and debunks the stigma against them. She sources her flour from different mills and local farmers for a variety of flavors.
Highlights:
🍞 Sarah believes that although white flour lasts longer, whole grains have a wide variety of flavors that can elevate dough if they’re used in the right way.
🌾 Each flour plays an importan
The Second Secret Ingredient of The Nations Top Pizzeria- with Sarah Minnick of Lovely’s 5050
This is Part 2 of a 2-Part Series Re-Run with Sarah Minnick!
Sarah Minnick discusses maintaining consistency and quality in her pizza business as she transitions from a 3-day operation to a 7-day operation, and how she leverages connections with local farmers to gain direct access to high-quality, locally sourced ingredients.
Highlights:
💼 Communication and trust are crucial in ensuring consistency and quality.
🍕 Sarah’s new pizza making system allows her business to produce 150 pizzas in a
Neapolitan Pizza Vending Machines- How Alessio Lacco is Revolutionizing the Pizza Industry
Alessio Lacco, founder of Atlanta Pizza Truck, discusses his new ventures in the pizza industry, including pre-mixed flour and frozen dough delivery, and his one-of-a-kind, AVPN-certified Wood-Fired Pizza Truck.
Pizza’s Comeback Kid- The Story of Andrew Bellucci- Rest In Pizza.
It is with a heavy heart to say Andrew Bellucci Passed on May 31st 2023. He was both a pioneer and an innovator in the pizza world. He will be dearly missed. Listen to his story here.
Advice On Ways to Find Your Next Pizza Fan with Drew Butler @marketpizzabdb
Drew Butler, owner of Market Pizza by Drew, talks about his journey from vending pretzels to making pizza and how he used pretzel, business and life lessons to grow his business.
🚀 Pandemic-related layoff provided the opportunity to transfer experience from pretzel vending and teaching to pizza making
🍕 Give and you shall receive- How many pizzas are you giving away each day?
🧍♀️ Customer visibility- what can you do about your signage to help be more present?
📉 Door knocking vs direct mail
Pizza Teams- Hype? Clout? Or Great For Business? With Brian Hernandez of PMQ and The US Pizza Team
Brian Hernandez shares his experience working in the pizza industry before joining PMQ and the U.S Pizza Team
Brian discusses his role for the U.S Pizza Team and how he helps the pizza team keep their prestige and how he helps them when they win competitions
Brian Hernandez
https://www.instagram.com/us_pizza_team/
https://www.instagram.com/pmqpizzamag/
https://www.instagram.com/brian_h1979
Check out the FULL PODCAST: https://youtu.be/-ny8EneJNtk
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Seeing 3 Years Into The Future w/ Marc Schechter @PIZZA /@SPG/ @Pizzaman_420 And Griffin Baker of Griffin Baker Pizza Maker
🍕 Mark Schechter of Square Pie Guys Griffin Baker of Griffin Baker Pizza Maker, two California pizzamakers meeting me up for some pizza talk in LA.
Marc Schecter - @squarepieguys @pizza @pizzaman_420
Griffin Baker - @griffinbakerpizzamaker
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Detroit Pizza with Chef Ryan of DTown Pizza
Summary
Chef Ryan from D-Town Pizzeria in LA shares his experience starting a Detroit-style pizza business and how they outgrew their original space through organic growth and recognition in social media.
Highlights
🍕 Chef Ryan started DTown Pizzeria in 2017, bringing Detroit-style pizza to LA.
🏢 The business outgrew its original space due to increased demand and the need for more efficiency.
📈 D-Town Pizzeria gained an organic following by serving the best product with quality ingredients an
Vegan Pizza with Kelly Bone @veganpizzabone @kellybone
Summary
🍕 Kelly Bone is a food writer specializing in pizza and vegan food.
🌱 She transitioned to eating only vegan because of her concern for animal rights.
🍕 Kelly gives tips on how to get creative with Vegan Pizza whether you are a vegan or not.Ooni Pizza Ovens Affiliate
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Discovering the nuances of Neapolitan Pizza with Chef Leo Spizzirri and Peppe Miele
Summary
Leo Spizzirri talks to Peppe Miele about Neapolitan pizza and their passion for teaching the finer details of its history and technique.
Highlights
🍕Leo learned from Pepe at the VPN in California, gaining a deep knowledge of neapolitan pizza. He is also now an ambassador for the AVPN
🍴Peppe is an educator and president for the AVPN
😋Neapolitan pizza originated from a necessity to feed people cheaply, and Peppe and Leo emphasise the importance of doing it justice.
🌎Leo and Peppe hope
Bring Out Your Bear-Marketing Your Pizza Business With Confidence with Christina Martin @manizzaspizzaparlor
🍕 Today we talk about marketing your pizzeria- Christina is consistently posting, mailing, and as a result is getting customers.
🍕 She started in the food world with a meal prep business and eventually decided to leverage her kitchen space and team to launch a pizza business, which she immediately fell in love with.
🍕 The pandemic caused her meal prep business to 6x overnight, making it challenging to keep up with demand. She ultimately sold her business and stuck with pizza.
🍕 Despite
Pizzakase- The Ultimate $100 Pizza Experience For 2 w/ Peyton Smith of Mission Pizza Napoletana
Imagine this, you are a skilled pizza maker and don't want to confine yourself to one style. Well this gem of a service is not so out of the box in traditional Japanese culture but its the type of innovation we love to see in the pizza world. The pizzakase is essentially a way to serve up all the pizza styles and combinations you as a maker are feeling that day and serve it up to your guests. Not only do you get to make what you love, but this experience is $$$ too.
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Build A Local Following & Sell Out Your First (or Next) Pop Up with Sergio Porras @PannedFresno
Sergio effortlessly explains how a new pop up operator like himself built the relationships and customer base to sellout his first 2 (three after posting) pop ups. His strategy is pure genius. You're going to have to listen in to find out.
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Balance is good dough- With Peyton Smith of Mission Pizza Napoletana
Q2 is here ladies and gentlemen. If you're like me and you are wondering, "Where the heck did Q1 go," or "slow down the world, I need to remember to have fun," then this is the perfect episode for you.
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How Not To Get Chopped- Going Viral For Your Business with Rob Cervoni @TaglioPizza
Let's talk about food competitions/game shows. As someone who hasn't been in the arena, it's easy for me to yell at the screen and say, You should have done this! Why did you do that?!
Well, today I actually talk to someone who not only found himself in the game but also took home a huge W. I talk to Rob Cervoni of Taglio Pizza about his training for the momentous event in his life and business that earned him the respect he works so hard for.
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Women’s Pizza Month Special!
In Order of Appearance:
Christy Alia @RealCleverFood
Shealyn Brand Coniglio @ShealynSharleen
Ashley Patino @PizzaBonesRVA
Nicole Russel @LastDragonPizza
Darina Garland @OoniHQ
Katie Parla @KatieParla
Leith Leiser-Miller @Psycic_Pie
Lisa Wiernasz @LisaLucyB
Ines Glaser @LupaCotta
Mary Ann Gee @MaryAnnGee1
Jenna D. @TheJulietMike
Sarah Minnick @SarahMinnick_
Natalie DeSabato @TrazeNYC
Kaleigh Ann @ItsThePizzaSlut
Jhy Coulter @DevouredPopUp
Who is @pizza and what is their agenda? (Full Reveal) w/ @pizza
We've all seen their activity around "the pizza gram" in the last 7 months or so. Who is this person with 700k+ followers and what are their intentions posting memes, collaborating with pizza makers and posting viral content?
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Deep Dive On Electric Ovens with Lisa Wiernasz @lisalucyb
Lisa Wiernasz, as of posting, is a former employee of MPM Food Groups. Her unique perspective of sales and electric ovens is why I brought her onto the show. This one will be helpful for those considering electric ovens + want to improve on their approach to sales.
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The Mindset You Need to Win With Nicole Russell of @LastDragonPizza
Nicole Russell of Last Dragon Pizza, host of First We Feast's Pizza Wars, shed's light on how she got her start in the pizza world and how her mindset got her to where she is at now!
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The Influencer Who Opened Up A Brick And Mortar with Shealyn Coniglio of Coniglio’s Old Fashioned
We talk brand partnerships and brick and mortars build outs. BOO YAH lol.
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Guest IG: @shealynsharleen
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Sourdough Roman Al Taglio- From Take and Bake Pop Up To Brick and Mortar with Leith and Nicholi of Psychic Pie
The title says it all. These folks are the real deal.Youtube
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How To Pivot After Going Viral with Raquan from @ey3ampizza
Going viral once and you could chalk it up as luck. But twice? I speak with Raquan from ey3ampizza about how he is pivoting his business after gaining a massive following from two viral hits. He also shares his tips on how sourcing ingredients for his vegan pizzas and starting a food truck.
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Reinventing Yourself In Pizza With Frank Zabski @thepizzagavones
Frank Zabski started a successful tech business back when people had no idea how to do their own IT and networking. Today, the landscape is far more competitive and he grew tired of the soullessness of the business. He dug deep into his heart and thought about what would fulfill him and make him happy. Why, of course, it was pizza.
Frank talks to us about his pivot in the pandemic, what mistakes to avoid in business, and how he built a successful pizza school.
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Deep Dive On New Haven Style Pizza With Frank Zabski @thepizzagavones
Why is it spelled a'pizza? Why is it pronounced ah-beetz. What makes up the style?
Well folks we answer all those questions and more through our conversation with Frank Zabski, a SME on everything New Haven Style Pizza.
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Winning The War On Pizza- How To Make More Money in the Pizza Game with Al The Pizza Buddha
Al talks to us on the current war on pizza- how to keep costs low. He also gives suggestions on how to increase profits! As a pizza consultant who works with numerous operators, he has a bunch of insight to share on how to win in the pizza business.
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Is Pizza Consulting For You? Alastair Hannmann @ AlThePizzaBuddha
Whether you read the title as, "Should I be a pizza consultant?" or "Do I need pizza consulting services?" this is the right show for you. I speak with Alastair aka Al The Pizza Buddha, a pizzeria consultant who shares his ups and downs in the pizza industry and how it led to him to working with some of the best names in pizza.
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Do I Need A Spiral Mixer? 4 pros + 3 cons before making the investment
Thank you for supporting me and this podcast:
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2. Buy me a pizza! https://ko-fi.com/whatsgooddough
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Guest IG: @santabarbarabaker, Youtube, Website
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Blog Post> https://www.podpage.com/whatsgooddough/blog/do-i-need-a-spiral-mixer/
Jonathon Schuhrke of Santa Barbara Baker on Making Crispy Pizza On The Ooni, Lessons Working At A Pizzeria, & Quitting Your Job For Pizza
This is the story of the Santa Barbara baker and how he quit his job to pursue the pizza life. If you're in a similar place and want to get started on your pizza journey, listen in on how Jonathon came to the conclusion that it was time for a change. He also talks about how he makes crispy pizza on the Ooni and his lessons working at a pizzeria.
Thank you for supporting me and this podcast:
1. Share this podcast with a pizza pal, leave a review, or share on your IG
2. Buy me a pizza! https://ko
How To Keep Your Main Job And Run A Side Hustle- Jim Serpico of Side Hustle Bread
In this episode of the podcast, we speak with Jim Serpico, the owner of Side Hustle Bread and host of the Bread for the People podcast. With a background in television production, Jim has combined his passion for bread making and storytelling to create both a successful bread company and a popular podcast. While Jim started his bread company and podcast as a side hustle, he is now considering turning it into a full-time career. He discussed the challenges of scaling and navigating regulations
2022 10 Most Downloaded Episodes + Honorable Mentions!
I love you all. Thanks for listening. Cheers to a Happy New Year!
www.whatsgooddough.com/2022-top-10
Business: Leaving An Amazing Job And Betting On Yourself- How data and testing gives you the confidence to start a business w/ Mike Vaona of Rosehill ...
Today, we talk with/ a household name, Mike Vaona. He is here to share his journey of leaving his job to start his business. He talks about the moves and measures he and his family made to give them the best chance of success including surveying, beta testing, taking courses and more.
www.rosehillsourdough.com
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HOW TO WIN A BREAD MAT (More details at the end of the sh
Fermentation, Flavor, & Perseverance with Charles Wekselbaum of Charlito’s Cocina
Like pizza, Charles' small batch charcuteries undergo fermentation leading to more complex flavors. And like any business, Charles went through the ups and downs of building his. Listen in on this story which shares having the tenacity to not give up on your dreams and goes over the main differences between the cured meats you use today and his products.
Charlitos Cocina
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The Beatles of Pizza Reviews Paul and Gerry of Bite Twice Pizza Reviews
When the boys started this venture, no one gave a Sh!T about their food reviews. Now they have over 13k followers on IG and are basically royalty in the london pizza scene. Listen in on Paul and Gerry's story.
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Career Changes and Finding Your Tribe With Charlie Webb of Hudson and Packard
Charlie Webb talks about how he went from the military to a restaurant owner. He tells us all about his fusion pizza and how it won second place at Pizza Expo. He also tells us what to expect when building a brick-and-mortar restaurant including how much his restaurant costs, makes, and how much he pays himself.
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The Restaurant Almost Didn’t Make It w/ Mary Ann Giannone of Paulie Gee’s
Being the partner of someone building one of the most sought-after pizzas in NYC is no easy job.
In today’s episode, Mrs. Gee (Mary Ann), tells us the story of how she and her husband, Paulie, started their journey of opening their own restaurant.
Drawing from their lifetime of experience, they slowly built what would soon become what they call their “people business.” A business where their employees and customers are the heart and soul.
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http
Paulie Giannone of Paulie Gee’s-Build Out Costs, Advertising, and Schmoozing
Paulie Gee's tells us the story of how he left his tech job at the age of 50 and went into the pizzeria. He has since opened up 8 locations and is killing it in the pizza games, but it was not easy.
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Hybrid Entrepreneurism, Franchising, and Gluten Free Detroits with Derrick Tung of Paulie Gee’s Logan Square
This was one of my favorite conversations of 2021 and I decided to remaster and re-edit it for your listening pleasure. If you're new to the podcast, please enjoy it! If you're a long-time listener, I think this one is worth re-listening to!
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@ChefSalimGafayri When Passion Meets Pizza
In today’s episode, we have Chef Salim tell us all about his pizza journey online and offline. We talk about how far in pizza-making he’s come from producing cheesy explosions to crafting beautiful, light, and practically perfect Neapolitan pizzas. He also gives us the scoop on just how his Instagram page went from a few hundred to over one hundred thousand followers!
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My Favorite Slice in Chicago Finessed One Bite Pizza Reviews with Brett and Chadd @zazaspizza
You have to hear this one.
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I Built This For My Family: Helping Pizzerias Save Money And Sell More with Ilir Sela @ Slice
Ilir joins us on the podcast to talk about how Slice serves the independent pizzeria.
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Using Creativity To Make Your Mark In Pizza Culture with Chris Townsend of Dough Ball Disco
You may know him on Instagram as an Ooni Ambassador that goes by the handle- Dough Ball Disco. From Monday through Friday, he makes some amazing commercials- seriously check out his portfolio (https://www.thetownsend.net/)
With that knowledge in mind, we do a deep dive into how we can improve our creative input for Instagram. Chris also has one of the craziest side hustles that blew up in the pandemic. His viral t-shirts have carved its way into pizza culture and we learn how all of that got sta
$1400 for a 40-person catering gig- Why did I break my cardinal rule and how much did I take home?
Content is king, quality is queen. I recorded this with my airpod max and did some light post production. I appreciate you listening and I hope you find a lot of value in it
Bankruptcy, Flipping Pizza Trucks, and Selling Half A Million in Mixers with Chris Philips of Dough Eyed
I am super excited to finally share this episode. Chris’ pizza journey has been a roller coaster, to say the least. His story starts with how his first business bankrupted him. Through a combination of hard work and tenacity, he managed to pull himself out of that situation and is now killing it in the pizza game.
We talk about flipping pizza trucks, having crazy success with deliveries, landing into some prime real estate, AND selling 500,000 pounds worth of spiral mixers?! This is one you don
Traveling Pizza Maker, Scaling Up, and Food Truck Mistakes with Kaleigh @itsthepizzaslut
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Experience Is The Best Teacher- 3 Key Things I Learned Doing A Charity Pop Up
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Creating Community Around Pizza with Lewis Pope @unholypizzauk
Lewis Pope joins us to today to talk about COMMUNITY! We talk about how he created a community on various platforms to support his pizza passion, create memorable experiences, and create doors that saved his livelihood!
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Creating And Selling Novelty with Luis Perez of Peels On Wheels
We do a deep dive into the dedication it takes for Luis to create a one-of-a-kind experience. We are talking about numerous types of flour, and insanely long and complex fermentation times. The works!
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My Ooni Oven Changed My Life with Scott Deley of Scott’s Pizza Project
How to win a copy of the book! See details below!
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My brother Scott is doing some big things since we last chatted on the podcast.
First Episode
https://open.spotify.com/episode/6tNaECjxILOG2WbpizhAbe?si=CWFHI-mBScKXemvZ2ZPv4w
Today, he's an Ooni Ambassador AND an Author. Listen in on how his life has changed since we last talked. He also gives some great advice on how to kill it on IG!
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From Home To Brick and Mortar in 2 Years with Robert Maleski of Millys Pizza In The Pan
Robert Maleski started making pizza like any pandemic-born pizza maker. The difference in his story is that he's already operating out of his brick and mortar! When you are getting mentions from famous people over the city like Steve dolinsky and Louisa chu, you’re doing something right.
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How Pizza Turned My Life Around with Billy Zureikat of The Real Billy Z
Billy was diagnosed with muscular dystrophy a rare disease that affected billy’s ability to walk, keep his balance and play basketball, something he was really passionate about. Since he could no longer go to the gym, he found an outlet through cooking. Fast forward to today, he is on a mission to help raise awareness and funds for muscular dystrophy through his food. He’s also using his platform to inspire others who may be in a tough spot and need to turn their life around.
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Alex And Justin of Yukon Pizza- Just Send It: Creating New Menu Items, Food Incubators and Build Outs
Alex and Justin talk about a 120 year old heirloom starter, using your network, food incubators, putting new items on a menu, and financials.
Transcript
www.whatsgooddough.com/yukon
https://www.instagram.com/yukonpizza
https://www.instagram.com/whatsgooddough
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Ditching The Mobile Pizza Truck with Brent of Pizza Nerds (FKA Farm Fired Pizza)
Brent is back on the show but now representing his one and only concept, Pizza Nerds- a reincarnation of his childhood in pizza form. We get his story on how fate brought him to his brick and mortar, his process for recipe development, and so many more great nuggets.
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How To Market Your Pizzeria with Bruce Irving of Smart Pizza Marketing
Bruce is the host of Smart Pizza Marketing and is an OG in the pizza game. He started his career very early on at an established pizzeria in Boston. Then he jumped around and eventually worked his way up to a managing partner at a different pizzeria. In this episode, we share not only his lessons in the pizza business but his transition from pizza maker to pizza marketer.
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Mike Vaona @rosehillsourdough - Fermentation, Respiration, PH, Sourdough
Today we make our way down the tip of mount stupid and learn just a little bit more about sourdough. We cover so many topics in this IG live and I really hope it helps some of you who are looking to nail down your sourdough pizza!
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Ines Glaser @Lupa Cotta Community Is Essential For Business
Charging $100 a head for catering events and serving food for famous people doesn’t come without paying your dues and finding your community to support you.
Ines shares with us her rules in catering for a healthy and wealthy lifestyle. Tune in for a good one.
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Don’t Bet The House When Starting A Pizzeria with Adam Elpayaa of Piza Payaa
I’m stoked to share this episode with you all because it is a nitty-gritty, to the point playbook of how to start a pizza business. Adam talks about how he found his calling for pizza and the training he did in the pandemic that gave him enough courage to make pizza out of his home and give it away. That led to an amazing story of how he was able to start up his unique pizza shop operating out of a virtual reality space.
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How Much Money Do You Need When Starting A Pizzeria in 2022 with Alex Koons of Hot Tongue PIzza
Today we talk about how Alex opened up his brick and mortar in Los Angeles, CA in 2022. He talks about the struggles of keeping up with labor costs and how he uses social media marketing to grow his presence.
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https://howtoopenapizzashop.com/
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Sourdough Tips And My Huge Fails Meeting Dave Portnoy
I've been working with sourdough for a little under a year and its been such an awesome journey. On today's episode, I share some of my workflow and a few of the things I've learned along the way to hopefully help you get more in tune with your sourdough!
Also, I just recently got back from Boston and I'd love to share with you the story of how I met Dave Portnoy and the huge fails I experienced while doing so.
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What’s Good Flour? w/ Fred Mortati of Orlando Foods
Alright CAPUTO fans and haters I welcome you to this episode with an open mind. Today I speak with Fred Mortati, President of Orlando Foods, the importer of Caputo Flour into America. In this quick episode, we talk about the premium flour, address some of the myths you heard, and finally we talk about what's going with the cost of flour in the world?!
FULL TRANSCRIPT HERE
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Arthur Bovino of NYC Best Pizza & Ooni- Pursue Pizza, Then Tell The World About It.
Social Media Expert + Pizza FANATIC Arthur Bovino joins us today to make one thing clear- it's okay to market yourself/your pizzeria/your passion. But you have to come correct!
In this episode, he shares his story with us of how he started pizza's most influential pizza list, gives advice on how to grow through marketing and PR, and finally encourages us to pursue our passion.
For the full transcript, visit www.whatsgooddough.com/arthur
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From Graphic Designer to Pizza Designer - Jhy Coulter of Devoured Pizza
Jhy had a career in graphic design. Rather than work for someone else, she now applies her talents in graphic design to her pizza business. We talk about how she's currently designing her mobile food truck and more!
For the full transcript, visit www.whatsgooddough.com/jhy
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When is it the right time to follow your dreams? with Liz Schuler of Kairos Pizza
Kairos = Timeliness. When you are a full-time mother of 5, is it ever the right time to go into the pizza business?
In today's episode, we talk with Liz about how she started her mobile catering business after falling in love with making pizza in the pandemic. We talk about her pizza education including her time over at Wood Fired University. She informs us about her mobile catering gig including how she books clients and deals with permits. Finally, we talk about family life and how she balanc
Pizza Quest: My Never Ending Search for Perfect Pizza with Peter Reinhart
In this episode, we talk about Peters travels in his ultimate search for pizza- we talk about pizza innovators both old school and new school. Finally, we talk about Peter’s new book Pizza Quest. This is an amazing episode you don’t want to miss!
Get the book! Out Now!
Pizza Quest: My Never Ending Search for Perfect Pizza
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How to stay consistent in trying times with Ethan Speizer @NaturallyLeavenedPizza
In part 2 of this conversation with Ethan (See part 1 here). We start the conversation discussing Ethan's weight loss journey and move on to family and finally a piece of advice that will keep you going whenever taking on a new venture.
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Canotto Style Deep Dive with Ethan Spiezer @NaturallyLeavenedPizza
I found Ethan on one of the Facebook pizza groups that I am a part of. Post after post, I just COULD NOT stop drooling at his canotto style pizza. I thought it would be fun to learn more about this style and how he does it with sourdough.
Listen to Part 2 Early!
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How Light Beer and Kindness Won 1st Place in the Pan Division at Pizza Expo w/ Kenneth McFawn of Rad Pies
There's no doubt that Kenneth made a well-executed pizza for his competition pie. He made a 100% hydrated Detroit pizza and received help from people like Slow Rise Pizza and Emmy Squared. But like as many restauranteurs say, good food is the price of entry. But is it possible that Kenneth managed to use his kindness and knowledge of beer to give him an edge in the competition? Listen in and you be the judge.
Rad Pies MD
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Darina Garland and Kristian Tapaninaho of Ooni- The Start Up That Revolutionized PIzza
Today I speak with Darina and Kristian, the co-founders of the world's # 1 pizza oven company. This conversation revolves around two parts, the modest start of Ooni Pizza Ovens and the company's plans for growth! We have a lot to learn from Darina and Kristian’s story- it is one of conviction, great business principles and values, and community.
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Shipping a New York Pizzeria to Pakistan with Omar Qadir of Famous O’s Pizza
When I found out Omar owned a pizzeria in Karachi Pakistan, I didn't really think much of it. But then I put two and two together. This guy hangs around the likes of Felix Happy Bull PIzza and Serhan of Next Level Pizza... That's when it clicked. He didn't just have some crappy pizzeria across the seas. No, this dude is legit. You are going to hear of an amazing story of an individual who pays the ultimate homage to New York Pizza
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Ghost Kitchen or Second Location? with Omar from Famous O’s Pizza
Omar talks about why he's opening up a second location vs a ghost kitchen. I think he's absolutely right for what he wants to build. That said, I don't want people excluding the idea of a ghost kitchen when looking to expand. New episode this Friday sharing Omar's story!
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New York Pizza Association?! With Omar of Famous O’s Pizza
Similar to the AVPN (Associazione Verace Pizza Napoletana) could New York benefit from forming a similar entity to protect the beloved New York Pizza?
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Mike Kurtz of Mike’s Hot Honey - The Power of Commitment
We talk about the pivotal moments in growing pizza's favorite condiment. We learn about his decision-making process, especially as the CEO of such a large company. Finally, he gives one piece of advice at the end of the show that we all need to listen to.
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Sarah Minnick of Lovely’s Fifty Fifty- Confidence, $4.00 ranch, and how to shop for vegetables
Throughout the pandemic, Sarah Minnick made ~30,000 pies while open 3 days a week. As she prepares to open back up to 7 days a week, we talk about the struggles of assembling the right team to maintain the consistency of the prestigious Portland pizzeria.
In our conversation, she breaks down the flour in her dough and its respective roles, how to shop for vegetables at a farmers market, and gives resources on how to use them. Finally, she talks about how she increased her prices and the justific
12 Powerful Interviews With Women at the Las Vegas Pizza Expo
Thank you to the amazing women that gave me their time at the pizza expo! I hope to see you all continue to kill it!
Timestamps and IG Accounts
(1:57) Leah @pizzaleah707
(6:23) Miriam @TheZaReport
(8:07) Donatella @Donatellaarpaia
(10:13) Andrea @BkFreshGrocer
(12:05) Maberly @BrooklynsBestLV
(15:49) Liz @BrooklynsBestLV
(18:28) Liryc @lirycnotlyric
(21:13) Samantha @mezzalunawoodfiredpizza
(27:34) Linda @firedupfresh
(31:19) Cherish @izzyspizzabus
(35:53) Jhy @Devouredpizza
(40:38) Nicole Bean
12 Powerful Messages from Women at Las Vegas Pizza Expo
In this first episode of the Women at the Expo, you will hear a short segment from each of the 12 women I interviewed at the show. I asked them all the same questions for the most part, and I grabbed some of their answers and put them here for your listening pleasure.
Let me know what you think about this type of show. There is a survey at the bottom for you to help me out!
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From Tartine to Opening a Community First Brick and Mortar with Ashely Patino @ Pizza Bones
I am SUPER excited to share Ashely’s story with you all because I love everything she is about.
Originally from Richmond Virginia, her goal from the start was to move to SF to learn skills that she could ultimately bring back to her hometown. She landed jobs at the world-renowned Tartine and SF favorite, Pizzeria Del Popolo.
Today she runs pizza bones, a community-oriented brick-and-mortar pizzeria serving anti-Neapolitan pizzas. She talks about the ups and downs of being a business owner- from
Don’t let over preparation stop you- Bonus Episode with Jenna @ The Juliet Mike and Wala Private Dining
When Jenna told me that she jumped right into her business, I was shocked. So I asked her, could she have prepared better? Check out her answer.
Important LInks
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In Home Private Dining and Finding Your Ikigai With Jenna @ The Juliet Mike and Wala Pizza Private Dining
This high-energy, super passionate individual is not only an amazing pizza maker and private dining caterer, but she is the cohost for Women's Pizza Month. You can check out her work at The Juliet Mike on IG and Walapizzasg
In our conversation- Jenna and I discuss so many things, but the conversation really stands out in three ways areas- her craft, her private dining experience, and her purpose.
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Overcoming Instagram and How to Conquer It & #WomensPizzaMonth with Christy Alia @RealCleverFood
Christy joins us on the podcast to talk about the Instagram Pizza Community. We talk about the beauty and pitfalls. of the app and how to make it serve you and not the other way around.
We also talk #WOMENSPIZZAMONTH - the history of this IG Community holiday, its significance, and how to join in on the fun!
Important Links
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Preparing For Success and Working With Vegan Cheese with Scott Sandler
Scott Sandler is the founder of two vegetarian restaurants in St. Louis Misouri that have since been sold. He is a frequent speaker at the Pizza Expo and Today we talk about two topics that don’t get much air time on the show- selling a pizzeria and vegan cheese.
Scott is one business savvy dude. Scott talks about profitability, business partners, and so many more important details.
In the second half of this conversation, Scott breaks down his amazing cashew cheese recipe and how to make it. We
Tips From A Pizza Judge- How to win a pizza competition with Lucio Arancibia
I met Lucio at the judges table at Pizza Expo in 2021. This is a quick and dirty convo on his views on how to win a pizza competition. Let me know if this is an interview you give with- relatively straight to the point.
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email me: eidref@whatsgooddough.com
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Lucio has over 40 years’ experience in the hospitality industry in all facets of food and beverage operations and has held senior positions with Mandalay Resort Group, Bally’s
Bonus: Your Ego Is Stopping You From Becoming A Better Pizzamaker with Joshua Lowden
Josh believes that if you can't let go of you're ego, you can't have the humility to learn.
Recommended reading Ego is the Enemy. This author is one of my favorites. He writes about stoicism which has been a conversation piece in the past.
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Bonus Episode: What’s Wrong With Conveyer Belt Ovens? And Picking The Right Oven with Dean Litster
Picking the right oven is essential. Buy an Ooni!
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Pod Updates + Pizza Expo Saving Tips!!!!
Let me know what's good dough Eidref@whatsgooddough.com
Pizza Expo Discount
so I had this episode scheduled today and one of my buddies sent me this code. Rather than edit it, let me give props to those who read the show notes. LMFREE22 its supposed to be a free pass
let me know if it works!
BOGO DMFREE22
Past Codes: EMRF1, NEWYEAR
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Quitting a 6 Figure Job For a Mobile Wood Fired Pizza Truck with Joshua Lowden
I’m super excited to talk to Josh because he is someone who did it! He quit his 6 figure job to get into the pizza game. We talk about that in the later half of the show along with some of the conversations and experiences that he had leading up to that moment in his life.
The first part of our convo is about his mobile wood-fired pizza business. We talk about brand, getting customers, and how that is all tied to making a product that Josh is super proud of.
USEFUL LINKS
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Pushing The Envelope Through Windsor-Style Pizza and Turning Around A Failing Business with Dean Litster @Professorzaaa
In this episode, we touch on what Windsor-style pizza is- Dean does a great job of further breaking down the style. We also talk about his love for thinking outside of the pizza box so to speak.
Dean and I also talk about his business and how he, a box boy turned corporate pizza chef turned business owner, turned a bleeding restaurant around. We talk about the importance of hard work AND taking a break, and we get into some of the psychology he applies to manage his employees.
Timestamp
(2:30) W
I finally listened to John Arena
If you listened to the episode before this, you know that output matters when it comes to pizza. And in this episode, I want to try to get you to avoid one mistake that I made which was not listening to John Arena.
I have never made more pizza in my life than in 2021. I’ve experimented with Neapolitan, Sicilian, grandma, Detroit, cracker-thin, bar pies, roman. Y’all get the point. I was all over the place. And so were my results. While my thirst for different styles was somewhat fulfilled, I nev
Commit to this one goal and become a better pizza maker
I’m high off the last episode with Feng, the operator of the IG account Leopard Crust. For those of you who didn’t listen, you should definitely check it out. Feng is someone who makes out of this world pizza creations on Instagram.
She has pizzas with drawings of Ruth Bader Ginsburg, she has combinations of Korean, Thai, and other cuisines she’s eaten. And on top of that, as if her pizzas weren’t creative enough, all of her captions come with a pun. Suffice to say, she puts a lot of thought int
Overcoming Creative Blocks and Weirdoughs with Feng of Leopard Crust
Ahhh what can I say about Feng, for starters I want to say sorry for butchering her name.
I loved the lightheartedness of this conversation, but we also went deep on a few topics. For starters, if you haven't seen her IG page before, it's linked below. Her creations are out of this world! In this convo, she breaks down her steps to dough mastery- setting a goal of making 100 pizzas at home and ensuring she writes everything down. We also talk to Feng about process and inspiration for new pizzas.
Add Your Ingredients, Mix, and Watch It Grow with Nicole Russell of Last Dragon Pizza & Pizza Wars
Nicole has been living the pizza life for many years now. Through dedication and faith, she is the superstar celebrity pizza chef she is today. We start the conversation about how being a star in the pizza world kind of just fell into her lap, but she was noticed because she put in the time, the energy and the work.
If you are a fan of the pizza wars series, you’re going to love this episode and all of the behind-the-scenes. If you just need a little kick or a bit of motivation for the new year,
How One Bite Changed My Life with Fredi Bello @Fredi The Pizza Man
Today we’re talking about a life changing moment in Fredi’s life- the day Dave Portnoy of Barstool Sports/ One Bite Pizza Review came into Fredi’s pizza joint and rocked his world. Or did Dave get his world rocked going in to Fredi's establishment?
Fredi and I first met on Instagram prior to the viral video because of his work with Autism. I think this part is especially important to highlight because we all should be giving more than we receive in life.
In this episode you’re going to hear abou
Do this one thing build trust and more engagement on your Instagram Posts
For this week's bonus episode, Matt drops a nugget on what he feels will allow you to build more trust and engagement on Instagram.
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Sourdough Pizza and How to Blow Up On Instagram Reels with Matt Harrison @PizzaioloHarri
Matt is someone who just started making bread in early 2021, but don’t let that fool you. Matt is committed to learning the craft and he is diving in hard so he has a lot of knowledge to share. Plus he is having a lot of fun doing so! In this convo, you are going to want to pay attention to two things- Matt’s devotion to sourdough and his insane growth on Instagram Reels. He can't give you a play by play on how to do it, but if you ask me, he lays out some pretty actionable advice that you ca
Issues With My ”Top 9 Most Listened” List
I created this episode to highlight the most listened episodes and guide you to some of my favorites in regards to the categories I've selected. Please enjoy my selections! See timestamps below and let me know if they make a difference!
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Issues with Top 9 (1:14)
Top Categories (5:30)
Woman Pizza Maker (6:10)
Business Podcast (7:21)
Home Baker (8:06)
Biggest Paradigm Shift (9:10)
Most E-Doughcationa
Travel Hacking to Eat Pizza
In 2021, I’ve taken 4 pizza pilgrimages. Through the use of credit card rewards, I paid $0 for my airfare and hotel costs. I've been a travel hacking hobbyists since 2015 and I wanted to share this with y'all as a tactic to eating more pizza from different places around the world.
Now this episode isn’t going to be an exact play by play of how to do it. But rather, to inform some of you that there are ways to travel without spending an arm and a leg through the use of something I like to call t
You are the average of the five people you associate with most
On our last Friday episode, Lee talked about battling alcoholism and how one of the ways he was able to kick his habit was by finding the right AA group. He had been to many AA groups in the past, but there was something special about this group that helped him beat his addiction.
In this follow up episode, I talk about my addiction to cigarettes and how I managed to eventually stop with a change of scenery. I talk about how I only let certain people into my life who bring positivity and help su
From Homelessness To Pizza Champion: Living A Life Beyond Your Wildest Dreams with Lee Hunzinger
Lee Hunzinger is the corporate executive pizzaiolo of Cane Rosso, Zoli's Pizza, and Thundebird Pies. In this interview we find out how he got started in pizza, fell into the trap of alcoholism, and managed to pick himself up to become a world renowned pizza champion and all star pizza maker. L
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How much money do you spend and make as a mobile pizza caterer? Bonus Episode with Ryan @Sanctuary Pizza
Ryan talks about how much $ he put into his business and how much he made at his biggest event yet. The number is wild.
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Hustle Over Convince- The Life of a Mobile Pizza Caterer with Ryan from Sanctuary Pizza
SORRY FOR THE VOLUME. EDITED!!
In this episode, Ryan talks to us about how he got started in mobile pizza catering. He discusses some of the challenges and benefits of being a caterer and gives solid advice if you ever want to dabble in the mobile catering game.
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The Truth Behind Olive Oil with David Garci-Aguirre of Corto Olive Oil
You may have heard me talk about freshness when it comes to olive oil. In this conversation, we break down everything you need to know about it. David is a Master Miller at Corto Olive Oil and we get into how he started in the business, but more importantly, he educates us on what to look for when purchasing olive oil for our pizza!
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Blowing up then getting shut down with Craig from June’s Pizza
June's Pizza was the Bay Area's most sought after pandemic-born pizzeria. They were serving either a margherita or the daily special out of a shipping container in a beautiful oasis of a garden in a somewhat of a sketchy neighborhood surrounded by a chainlink fence. To get a slice or a whole pie, you could either call in or line up, but good luck because they were always selling out. Things were going great for the June's Pizza team, until the health department showed up.
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If there is one thing you can control, its the Dough w/ Dave from Philomenas
I am joined today with Dave from Philomenas in Queens NYC. We talk about all of the steps he takes to ensure he always has perfect dough.
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Start a pop up without dealing with the red tape from the health department
The other day, I called my health department to see how much it would cost and how long it would take to legitimately start a pop up. I didn't like the answer so I asked myself, if this were easy, what would it look like? I thought to myself, what if I partnered with an existing business so I could sell my pizzas? This way I don't have to go through the red tape but I'd still do everything legitimately? Can this be done? Yes.
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The Pitfalls Of Opening Up A Pizzeria with Dave from Philomenas Queens
Passion alone can't drive your business. If you build it, they might not come. Today we talk to Dave, the owner and operator of Philomenas in Queens NYC. Dave studied under Italian pizza masters, made pies for Rihanna and is obsessed over his dough. This important conversation helps me realize that just because I make great pizza doesn't mean I'm ready to commit to rent a space and open up a brick and mortar. Listen in on some of the struggles Dave is dealing with to keep his business open.
Foll
Why you need a seasonal menu with Derrick Tung of Paulie Gee’s Logan Square
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Quitting your job and taking on the franchise model with Derrick Tung from Paulie Gee’s Logan Square
I FIXED THE SOUND ISSUE!
I am so stoked to share this with you all. I have been looking forward to interview Derrick for the longest time because he is someone I look up to dearly. In this conversation, we talk about his love for watching people's eyes light up when they eat his pizza and how that drives his work. What I love about this episode is that Derrick clearly expresses that it is not all sunshine and rainbows! We find out the struggles and sacrifices Derrick and his family had to put u
The Joy of Pizza, Curiosity and Connectivity with Katie Parla and Dan Richer
Today we speak with Katie Parla and Dan Richer
Oh. Fricken. Yeah. As you may know by now, the Joy of pizza is out, so you better get the book!
Make sure to stick around to the end to find out how to win one from yours truly.
I’m so happy to share this episode because it was a fun one! Not only does Dan bless us with his pizza expertise, but having Katie on really brings an awesome dynamic to the conversation because she is a pizzamaker and foodie to the max. We uncover as much as we can about ho
Obsession, curiosity, and luck with Scott From Scott’s Pizza Tours
Today we talk with Scott From Scotts Pizza Tours. Even in his early days- Scott was the go to guy for pizza. He tells the story about how his friends would go to for his pizza leadership. As Scott grew older, his love for pizza only grew stronger. We talk about how the tour company started and all of the great work that Scott is doing in the pizza community. If you’re someone who love pizza but doesn’t necessarily want to open up a restaurant, don't you worry. Scott doesn't want to either. We ta
To start a pop up, or not start a pop up. Figure out if you want it by taking these 3 steps.
As some of you may know already, I have gone back and forth, forwards and back with the idea of selling pizza. At the end of the day I just don’t want to think when I am 86 years old what would have happened if I started a pop up?
But if you know me I am always trying to figure out how I can take action. So in this episode I list three things that I've been doing to start taking action.
1. Start volunteering with pizza makers.
2. Call your local health department
3. Run some numbers.
At the end
To my friends on IG- I love you and I’m sorry with Ben From @MushyPeaz
A quick little bonus convo about social media and how Ben and I truly value the relationships we are building there.
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Caramelization > Leoparding With Ben From @MushyPeaz
I invited ben to the podcast because his IG account is one that I follow closely to drool over his delicious creations. In this podcast, he shares with us his experience of baking weekly for 12+ years. We go into caramelization vs leoparding, both of which Ben has pretty much locked down. We also talk about the deeper relationship he has with baking.
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Why Food Samples Work- The Principal of Reciprocity
I was so moved by a podcast that I listened to on Sunday that I felt the need to share it with you all. I hope its useful for you to run a better pizza business.
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Finding A Gap And Filling It with Steve Dolinsky of Pizza City USA
Outside of his day job as a food reporter for NBC 5 Chicago, Steve runs a pizza tour company, a pizza podcast and he's authored two pizza books. While Steve Dolinsky doesn’t run a brick and mortar, he is one of Chicago's pizza experts. In this episode he educates us on the different styles of Chicago pizza and the value of hard work. Lastly we talk about his upcoming pizza festival coming in Summer of 2022.
https://www.stevedolinsky.com/
https://pizzacityusa.com/
https://chicagopizzafestival.com
106. Pizza Devotee, Philanthropist, and Business Owner with Eidref From What’s Good Dough
Back in May, while I was interviewing Craig with Gracies Apizza, we joked around about the idea of flipping the script. 4 months or so later, we finally made it happen. Listen to my pizza origin story and I hope you find happiness in listening to it.
Follow Craig on IG- https://www.instagram.com/graciesapizza/
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Cracker style, par bakes, and milling popcorn with Serhan @Next Level Pizza
Enjoy this Bonus episode with Serhan! We talk about the addictively good Cracker style pizza and how he par bakes them before firing them up in an Ooni! We also talk about milling popcorn for this specific style!!
Follow Serhan on IG- https://www.instagram.com/serhan_ayhan/
Follow Next Level Pizza on IG- https://www.instagram.com/nextlevelpizza/
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Straddling The Pizza Industry, How To Be a Better Baker, And Starting A New Brand w/ Serhan Ayhan of Next Level Pizza
Today We talk with my good friend Serhan- in this casual conversation,
We find out what it's like to “straddle” the pizza industry. He has the unique experience of having worked in his family’s pizzeria while at the same time working a full time job, and running a pizza pop up. Today, his life is more focused on continued, growing his network, experimenting with new baking techniques, and building up his brand, next level pizza.
Follow Serhan on IG- https://www.instagram.com/serhan_ayhan/
Follo
Living in a pizzeria and making the most beautiful pizzas with Ian Galbraith from The Carlson Block
Today we talk with Ian from the Carlson Block. I invited Ian on the show because I fell in love with the pizzas I saw on his IG. I thought to myself that by asking him to be on the show, I could find out how he does it! In this podcast, we talk about his flour blends, hydration, and all that nerdy dough stuff. Ian also lives and works in the same place. We talk about how the Carlson Block used to be a hotel and how he acquired it and made it into a home.
Follow Ian on IG- Instagram.com/iannilesg
How Toilet Paper and Trivia Built A Stronger Following with Joey From Annas Pizza
Joey takes community building to the next level. While his intention was simply to help people in need, his selflessness, along with a combination of other dope stuff he does at his restaurant boosted his customer loyalty, following and of course his sales
*Heads up! I'm cancelling the What's Good Dough Follow up Friday for 9/24! I ended up landing a pretty dope pop up gig that I'll be volunteering at. But more importantly, I also realized that if I really want this to be a follow up conversatio
[WGD 86] Scotties Pizza Parlor, State of Mind Public House and Square Pie Guys of The Pepperoni Posse
I’m joined with members of the Pepperoni Posse to talk about west coast pizza, mental health, and their charity pizza event on National Pepperoni Day.
Lean More at-
www.PepperoniPosse.com
Follow Square Pie Guys on IG -instagram.com/squarepieguys
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[WGD 85] Leaving corporate for pizza with Brent @ Farm Fired Pizzas
Brent is a Registered Nurse by trade but has always been passionate for pizza. One day, after not seeing eye to eye with his boss, he quit his trade and pursued pizza 100%. We talk about how that transitioned worked out for him along with corporate life vs. the pizza life. Brent has also cured 3 ovens in his lifetime so we talk about his lessons and a major failure you want to make sure you don't miss so that you can avoid it.
Let's Chat Pizza on 9/24- Follow me on Spotify Green Room!
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Bonus Episode- A lesson on Flavor by Tony Gemignani
This is not included in the original convo, so please enjoy!
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[WGD 84] Tony Gemignani of Tony’s Pizza Napoletana, Capo’s, Slice House and beyond
In this episode, we talk about the trends in pizza that every pizzamaker needs to know. We discuss Tony's school and why its one of the reasons the world has excellent pizza in the places you'd never expect. Finally, we talk about how a racist encounter with a jerk lead to finding the name of his new Bagel Shop, Dago Bagel.
Follow Tony on IG - @capopizza
instagram.com/capopizza
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[WGD83] Lessons from a 4th Generation Bread Baker- With Nicky Giusto of Central Milling
Win a $50 Central Milling gift card by commenting on the IGTV. Do it ASAP because they are choosing 6 more winners before 9/3
https://www.instagram.com/p/CTFtKEACBpI/
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[WGD82] From 2 To 500 To Gold Belly With Natalie DeSabato from Traze Pizza Lab
So pumped to put this out because I love frozen pizza. I also love how this is a story about combining passions, the realities of growing a business, and a dough workshop all in one!
Try Traze Pizza!
https://www.goldbelly.com/traze-pizza-lab
Follow Traze Pizza Lab on IG - @trazenyc
instagram.com/trazenyc
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instagram.com/whatsgooddough
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[WGD 81] Women’s Pizza Month, Ooni Ambassadors, and Raising $700 for charity @RealCleverFood
Using her time and talents to make the world a better place, Christy, is the rockstar behind Real Clever Food. On this recorded IG Live episode, we talk about the projects she works on in the pizza community and the inspiration behind it all.
Commit to 1 Pizza for Slice of Summer
https://sliceouthunger.org/slice-of-summer
Follow on Christy on IG@RealCleverFood
https://www.instagram.com/RealCleverFood
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The Best Pizza Day I’ve Ever Had, Sneaking Into Expo and How to Win A Pizza Competition- Day 3 at the Pizza Expo
Use Code wgd to get $2 off Pizza with Rose Hill Sourdough!
https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/
Overwhelmed, Emotional and The Showroom- Day 2 of Pizza Expo
Use Code wgd to get $2 off Pizza with Rose Hill Sourdough!
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Monorails, Classrooms and Hugs- What It’s Like To Be An Early Attendee At My First Pizza Expo
Use Code wgd to get $2 off Pizza with Rose Hill Sourdough!
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Having a family and a day job can’t stop you from pursuing your dreams with George Kalivas
In case you have any aspirations to create a documentary, here is the behind the scenes.
[WGD80] The Pizza City You’ve never heard of with George Kalivas
This is the untold story of the pizza scene of Windsor Ontario. We talk with George Kalivas who wrote and produced this documentary. George is a Windsor Ontario native, who after many years of traveling and eating pizza, wondered why his hometown slice with its distinct characteristics was never highlighted in the media. With plenty of time in 2020, George and his director Tristan went to work in ensuring that Windsor style pizza finally got the respect it deserves. In this conversation we ta
Level Up Real Quick: Don’t go into this to become a commodity
I've heard many pizza makers say this before. Here's Peyton take on the matter.
Follow Peyton on IG@missionpizzaws
https://www.instagram.com/missionpizzaws/
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[WGD79] Pizzakase (Pizza Omakase) and Building Your Fan Base with Peyton Smith from Mission Pizza Napoletana
Today we talk with Peyton Smith from Mission Pizza Napoletana. I love Peyton's approach to business- The business serves him and not the other way around. The reason I sought out Peyton was because he does this dope pizza tasting menu called the Pizzakase. We learn about that and so much more in this conversation.
Key Topics:
Play, Scarcity Brain, Soccer is like pizza, Pizza Kase, Pizza as a commodity.
Follow Peyton on IG@missionpizzaws
https://www.instagram.com/missionpizzaws/
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Level Up Real Quick: Finding, nurturing, and retaining your most valuable asset with Brad Beam
When you are the supervisor, the owner, or in the position of authority, how do you act around around those who are below you on the chain of command? At the end of the day if you want your pizzeria to succeed, taking care of your employees is a must. Find out how Brad does it.
Follow Brad on IG@b_radpizza
https://www.instagram.com/b_radpizza
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Listen to full interview in podcast form https://anchor.fm/whatsgooddough/episodes
[WGD 78] Brad Beam- Tossing Dough, Electric Ovens, Preparing to Compete at Pizza Expo
Tossing Dough, Hiring Great Employees, Preparing to Compete for Pizza Expo
Brad beam is an industry vet and a managing partner of Joes New York Pizza and Pasta.
In opening those locations, we touch on the new ovens they are getting and we break down why they are making the switch to electric ovens.
Brad believes the secret of his and employees success are hard work, dedication, and mindset. He talks about a low in his life and how pizza and having a goal of succeeding became his saving grace.
L
Level Up Real Quick: Professor Pizza on Branding
In a world where there are so many pizza makers, there can only be one professor pizza. Find out why it was pretty genius of Tony to take on the identity of Professor Pizza at an early stage in his pizza making career.
Follow Tony on IG@professorpizza
https://www.instagram.com/professorpizza
Follow me on IG@whatsgooddough
https://www.instagram.com/whatsgooddough/
Watch the full interview on Youtube! https://youtu.be/Y6QfdO4qxpo
Listen to full interview in podcast form https://anchor.fm/dashboard
Level Up Real Quick: Is Grandma Pie The Queen of Pan Pies? With Tony Scardino
Yes
Follow Tony on IG@professorpizza
https://www.instagram.com/professorpizza
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Watch the full interview on Youtube! https://youtu.be/Y6QfdO4qxpo
Listen to full interview in podcast form https://anchor.fm/dashboard/episode/e14ha4i
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Get your pro
[WGD 77] Grandma Pies, Branding, and The Pursuit of Mastery Of Many Styles with Tony Scardino from Professor Pizza
A student of Tony Gemignani, a lover of many styles, Tony Scardino also known as professor pizza educates us on the thing we all love- pizza. We start by talking about dough and we get real scientific with it Tony educates us on his time at a New York Style Pizza Shop including breaking down a system that works well in case serving slices is something you want to do in the pizza industry. We then go on to his lessons from Tony Gemignani's pizza school. His time there ultimately lead him to
Level Up Real Quick: Flipping Merch and Equipment Liens to Get a Pizza Oven
Make your dreams happen even if it means you have to bust your ass. Also, here is a type of loan that you may want to consider for your next venture!
Follow Ben on IG@pizzasupremebeing https://www.instagram.com/pizzasupremebeing
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Watch the full interview on Youtube! https://youtu.be/iyJWRSHKNaw
Listen to the full interview in podcast form anchor.fm/whatsgooddough
Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800
Level Up Real Quick: What to do if your pop up gets shut down with Ben Roberts of Pizza Supreme Being
In Ben's final words of the episode (not included in this short snippet) never give up on yourself because it is what you wanted to do in the long run.
Watch the full interview on Youtube! https://youtu.be/iyJWRSHKNaw
Listen to the full interview in podcast form anchor.fm/whatsgooddough
Follow Ben on IG@pizzasupremebeing https://www.instagram.com/pizzasupremebeing
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[WGD76] Pop up shutdowns, meme accounts and the beauty of networking with Ben Roberts from Pizza Supreme Being
When the health department shuts you down, what do you do? Give up, or fight? Ben Roberts is the owner and operator of Pizza Supreme Being in Sacramento, CA. Before his brick in mortar, he dabbled in fine dining but ultimately decided that life was not for him as in the people he was serving weren't his people. Ben ultimately landed on pizza after asking himself what he truly loved, appreciated, and what medium of food he could apply his fine dining finesse on. What is amazing about Ben's sto
[WGD75] Worldwide Pizza Event, $100,000 Donations and Slice of Summer with Mike From Rose Hill Sourdough
Making pizza this summer for your neighbors is a great way to get those reps in!
Slice of Summer is a worldwide pizza making charity event and it is LIVE. Our goal is to raise $100,000 by giving away free pizza to our local community - Get involved and do something awesome this summer!
https://rosehillsourdough.com/slice-of-summer/?contact-form-id=5791&contact-form-sent=5910&contact-form-hash=be1846d5e15b548bde0d2e4e28db78f1f8473c69&_wpnonce=bc91abe889#contact-form-5791
Follow on Mike on IG@rose
Level Up Real Quick: Don’t play yourself if you play the game with Cam from Guerrilla Pizza Kitchen
Why do we get into pizza? Is it to make amazing pizza. Is it to have a business that supports you and your loved ones? Why do so many people fall into this trap of chasing fame?
Cam believes that people should know and understand one word- "Enough."
If you get into pizza for fame and accolades, not only do you have to work your ass off, but you have to bend over backwards for gatekeepers who don't give a damn about you. And if that is something you want, fine. But ask yourself, "Why?" and "Who
[WGD 74] Finding your voice, standing up for others and the evils of gatekeepers with Cam Hanin Guerrilla Pizza Kitchen
This is not your regular light hearted conversation. The convo starts off that way, but we get into a deeper topic regarding the darker side of the restaurant industry. Definitely an interesting conversation that folks need to hear.
Cams EMAIL GPK Seattle
Follow Cam on IG@guerrillapizzakitchen
https://www.instagram.com/guerrillapizzakitchen
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Level Up Real Quick: Avoid epic fails with decision matrices
Whether its buying a new pizza oven, choosing right flour, or buying a house, a decision matrix eliminates all emotion and helps you make a rational choice. In this show, I grabbed a piece of the conversation with my episode with Mal and afterwards, I break it down a little further with my input.
Please let me know what your thoughts are on this type of show
Example of a decision matrix
https://www.lucidchart.com/blog/how-to-make-a-decision-matrix
Check out the full episode here
https://anchor.
[WGD 73] Comedian turned pizza maker, decision matrix, and f$ck up banks with Mal Hall
What's better than listening to a professional comedian that does pizza pop ups? Mal Hall is a hilarious and humble dude who turned to pizza when he found out that doing comedy tours was temporarily halted. In this episode we talk about how and why he got started, where he pops ups and so much more.
What I find super interesting about this episode is that Mal came into pizza with some existing influence. I could not wait to get into learning about whether or not he actually had #thesehands, or
[Level Up Real Quick] The problem with using Caputo in North America
Flour should be fresh. Period.
If you've ever heard, "The best flour for pizza is caputo pizzeria (caputo blue) flour," you're not alone. It is a great flour, don't get it twisted, but the flour and brand do have its shortcomings.
In this week's podcast, I interview Rafi, the owner and operator of Hilltown Hot Pies. This short segment is taken from a 1 hour long podcast [WGD72] where we discuss food sustainability, mobile trucks, and pizza mentorship.
While Caputo undoubtedly makes great product
[WGD 72] Rafi Bildner from Hilltown Hot Pies
From political organizing to sustainable farming, pizza is the thread that ties it all together. Rafi is the owner and operator of Hilltown Hot Pies- a soon to be mobile wood fired operation focused on naturally leavened pies and local ingredients. We talk commercial leases, mentorship and so much more!
Follow Rafi on IG@hilltownhotpies https://www.instagram.com/hilltownhotpies
Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/
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[Level Up Real Quick] Incorporating Whole Wheat Into Your Pizza With Matt from Del Terra Pizza
This is a short segment taken from my convo with Matt from Del Terra Pizza. We dive in about incorporating whole wheat into your dough. We break down how he "mills" flour without a mill, how much he uses, and why.
If you want to listen to the entire episode check out the link below.
https://anchor.fm/whatsgooddough/episodes/WGD-71-Matt-Opyck-from-Del-Terra-Pizza-e12iehf
Follow Matt on IG@ delterra_pizza
https://www.instagram.com/delterra_pizza
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https://www.instagram
[WGD 71] Matt Opyck from Del Terra Pizza
Lessons from a firefighting, mobile pizza operator. We talk fire code, incorporating whole wheat to your pizza dough and more.
Follow on IG@delterra_pizza
https://www.instagram.com/delterra_pizza/
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https://www.instagram.com/whatsgooddough/
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[WGD 70] The hardest part is doing it every single day with Andrew Bellucci from Bellucci Pizza
Re-opening America's First Pizzeria. White Collar Crime. Michelin Star Pizza
Andrew Bellucci is the comeback kid of pizza. There are so many highs and lows in this story its ridiculous. You have to wonder how someone like Andrew just continues to persist and persist. This dude wants it. Whatever he has his mind set to he's going for it.
We talk dough, business, fancy pizza, pizza exile and more.
Follow on Andrew on IG@the_bellucci
https://www.instagram.com/the_bellucci
Follow me on IG@whatsgoodd
[WGD 69] Running a solo brick and mortar in Portland with Craig Melillo from Gracies Apizza
60 pies a night. Be more in tune with your customers and your craft. Leave a legacy.
Today we speak with Craig Melillo from Gracies Apizza. In this conversation, we talk about his switch from having employees to running the shop by himself. In his eyes, there is no better way to run it. Since going solo, Craig's dough has been more consistent- because if anything goes wrong there's no one else to blame. All mistakes must pass through him and only him providing an instant learning opportunity. Cr
[WGD68] Make it beautiful, mentorship, and how to improve your pizzas to-go, with Chris Decker @Everything But Anchovies
I'm so lucky to be able to geek out on dough with Chris Decker. In this conversation we talk about making beautiful pizzas, his mentors (some obvious, some not) and Chris' soon to be wood fired pizza spot plus the adaptations he made to his dough for better wood fired pizzas to-go!.
Follow Chris on IG@everythingbutanchovies
https://www.instagram.com/everythingbutanchovies
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https://www.instagram.com/whatsgooddough/
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[WGD67] Branding, Building A Team, Connecting with Customers, and Delayed Gratification with Jay @Arty_Stan_Pizza [Explicit]
Sorry for the swearing! I will try to chill out on the F Bombs!
We speak with Jay from Arty Stan Pizza. Jay talks about delayed gratification, building a team, and being cheeky with his customers. One thing I really love about Jay is his personality and he uses that to not only get rid of the stigma of selling food out of his house, but to build lasting relationships.
Follow Jay @arty_stan_pizza
https://www.artystanpizza.co.uk/
https://www.instagram.com/arty_stan_pizza/
Follow me on IG@whatsgood
[WGD66] The In’s and Outs of Pizza Consulting, Using local ingredients and the Pizza Czar with Anthony Falco
Anthony falco has been in the pizza industry for 15 years and in this conversation, we focus on his new book coming and we dive in on his journey as a pizza consultant. We talk about the moments leading up to it, how he got his first gig, and the biggest benefits and downsides to being one. We also talk about the importance of using great ingredients.
Buy Pizza Czar (Affiliate Link- no extra cost to you, but many thanks for using the link)
Follow Anthony @millennium_falco
https://www.instagram.c
[WGD65] Quitting your job and inspiring people to make pizza w/ Santa Barbara Baker (Jonathon Schuhrke)
While we do talk about the Santa Barbara Baker style pizza, fresh toppings and leoparding included, a great chunk of this conversation really is about following your dreams. We talk about how Santa Barbara Baker quit his job to pursue happiness which ultimately led him to staging at a pizzeria to ultimately creating YouTube videos. We find out the why behind it all and where he wants to take the Santa Barbara Baker.
SantaBarbaraBaker.com
instagram.com/santabarbarabaker
Santa Barbara Baker You
[WGD64] Sourdough, pop ups, and community building with Mike Vaona from Rose Hill Sourdough
Today we speak with Mike Vaona. He's the author of the book, Rose Hill Sourdough. And he's also the head of engineering over at Ooni. We talk about his life prior to Ooni as a pop up operator and break down his lessons and successes and of course we go deep on Sourdough. He also shares his love and passion for lifting up his community through positivity knowledge sharing and through the work that he does at Ooni.
Follow Mike on IG@rosehillsourdough
https://www.instagram.com/rosehillsourdough/
h
[WGD63] Pop ups, Food Writers, and Taking Action with Chachi from @Chachispizzaco
Chachi has traveled up and down the west coast cooking in fine dining, slinging pizza for a large tech company, and doing wood fired pies. When the pandemic hit, he had the opportunity to host his own pop up at a restaurant he was working for and ultimately branched off and ran it on his own doing square pies and popping up in various cities in Seattle. While Chachi is what I would classify as another home pizza/and pop up pizza maker, he has an interesting and motivating story that we can learn
[WGD 62] Building A Pizza School Bus Serving Detroit Style Pizza with Brett from Izzy Pizza Bus
Today we speak with Brett from Izzys pizza bus. And yes he operates his Detroit Style Pizza business out of a renovated school bus that he fixed up all by himself! We talk about his story pre pizza as an audio engineer and how covid pushed his business from side gig to a full time operator. What’s really cool about this is all that Brett loves to learn, experiment, and tweak. We share lessons gems and more.
Follow Izzys Pizza Bus on IG
@izzyspizzabus
Have feedback for the show? Let me know what
[WGD 61] Wood Fired, Simple, Local Ingredients and Vegan Pizza w/ Sam from Ammazza
Today we talk with Sam From Ammazza Pizza. Sam is a 20 year pizza vet who currently manages the behemoth of a restaurant known as amamaaza pizza. Their focus is simple, fresh, and local wood fired pizza and they also have an extremely popular vegan offering.
www.bit.ly/cynch
Podcast Survey
Follow Ammazza Pizza on Instagram @ammazza.pizza
Follow me on IG @whatsgooddough
[WGD 60] Pop Up Failures Sustainability and Respecting the Craft with James @kilroyspizza
In todays episode we talk with James who runs the pop up under the alias Kilroys Pizza. Of course we go over the clever reason as to why he uses that name. We also take a deep dive on his pizza experiences leading up to him branching off on his own which includes a pretty well rounded resume. In this convo, I found 2 things extremely valuable. The first being having the opportunity to learn from James' failures. As Eleanor Roosevelt once said- learn from others mistakes because we wont live long
[WGD 59] Product First. Market Second with Evan Weinstein from Underground Pizza Co
Today we talk with Evan Weinstein In 2019 BC (Before Covid) Evan owned a company that promoted 300 club shows a year, 3 music festivals, and he had a staff of 9-10 employees when covid hit, live entertainment was one of the first industries to get shut down. While his business closed, he didn’t take any of the skills he accumulated over 10 years granted and applied them to to what appears to be a fast grow ing pizza business. From ghost kitchens, to something called pizza drops, to having a bri
Club Pod 2: Flour
John Arena says that home pizzamakers now know more about baking than professionals did 20 years ago. The cumulative knowledge in this group is on point. We talk about whole wheat, buying local, hydration and so much more.
Want to join in on the convo? Follow us on clubhouse and instagram to be notified
@WhatsGoodDough
@PDXdoughboy
@pizzaiollie
@kilroyspizza
@projectpeteza
@eddiespizza412
@mehlundmehr
@till_martin_
@undergroundpizzmd
@foldpizzaco
I think we got something more than pizza- Tavern Style With Jerry from @jerryspizzapdx [WGD 57]
We speak with Jerry, a Chicago native doing tavern-style pizza in Portland. Like many people, Jerry started experimenting with pizzas in the pandemic- first with home made dough. Like many who enter this world, making pies became an obsession to Jerry. He admits even pushing the limits of fermentation up to two weeks in his discovery of his representation of a tavern style pie. Eventually, he came to a pie that he and his fiancee really and enjoyed. But clearly others have fallen in love with it
Club Pod 1 : Charity Pop Ups
This episode was recorded on Clubhouse to discuss Charity Pop Ups. Let me know if you like the idea of engaging with the guests, asking questions relating to certain topics. As you will discover later in the episode, we had audience members speak up and ask questions of their own.
Want to help me plan my next clubhouse event? DM me on IG or email eidref@whatsgooddough.com
Have thoughts about the show? Fill out my survey
I want to thank my guests for recording this with me. I hope they as much f
The Oh Sh!T Plan- creating an emergency plan with Nicole Bean from Pizaros Pizza Napoletana
Today we talk with Nicole Bean, one of the owners and operators of Pizaros Pizza Napoletana. As you may have seen in recent news, Houston experienced some crazy weather and oftentimes, that will mess you up if you're in the business of serving food. In this convo, we discuss some things that you should consider preparing for in advance so that you can ultimately be free to do what you do best in your community's time of need.
See Nicole's Oh Sh!t Plan Below
https://docs.google.com/document/d/1it
Humble Beginnings- Origins story of Scott Deley From Scotts Pizza Project
In this episode we talk with Scott from Scotts Pizza Project. His IG has blown up in the last year serving up beautiful looking pizzas on his Ooni but not because he hacked the algorithm, but because he has a process of truly immersing himself in everything he does. From researching pizza styles to engaging his followers, this guy is super dedicated. He has a great, humbling story so check it out. If you enjoy the show, please remember to share it with a fellow pizza lover!
Follow Scott on IG @s
It never gets old. Wise advice from one of the best pizza makers. ever. John Arena @ Metro Pizza
I finally had the pleasure of having John Arena, co-owner of Metro Pizza on the show. He has been making pizza longer than anyone I've ever spoken with. When someone with that much knowledge and experience talks, its guaranteed you'll find a nugget or two. Thanks to John, I learned a new way of viewing not only pizza, but life in general. Give this episode a listen to improve your chances of longevity in the world of pizza making.
http://metropizza.com/
Instagram @johnnypizzaguy
https://www.ins
Social Media Tips from a Digital Marketing Content Strategist and Pizza Blogger @pittsburghpizza
In this episode we talk with Laine. She goes by the IG alias @Pittsburgh Pizza. She is a fellow pizza lover managing a highly followed Instagram. We talk about key topics for anyone trying to level up their pizza game including using a business Instagram account over a personal one, finding your voice on social media and she goes over mistakes that business owners make while marketing their pizza business. As a professional pizza eater, she eats at pizzerias a lot and we figure out how she posts
Never Stop Growing- Scaling, LLC’s, and frozen pies with Chris @ a_slice_of_nj
I am excited to do my first ever part 2 interview with Chris! He is killing it in his local area as the OWNER of A Slice of NJ. In this episode, we catch up on where he is at and where he has taken his business. We talk marketing to his local audience, frozen pizzas and Chris shares some awesome advice that we should never forget.
Follow Chris on IG @a_slice_of_nj
http://instagram.com/a_slice_of_nj
https://www.asliceofnewjersey.com/
Making the world suck less- giving away free pizza out of his apartment Ben Berman @goodpizzaphl
Ben Berman is the bridge the connects great causes, generous people, and free pizza. In this interview, I draw out the experiences and skills that precedes his philanthropic enterprise.
Topics:
Dropping pizza out of his window Consulting Starting a food truck
Mainely Burgers
Winning a grant in 8th grade
Pizza Lottery
People taking photos of his apartment
Tips to be more consistent as a home baker
Get In Contact:
Follow Ben on IG https://www.instagram.com/goodpizaphl
Give to the cause
Why AVPN Matters, wood fired, pizza trucks and being a pizza purist with Alessio Lacco @AtlantaPizzaTruck
In today's episode, we speak with Alessio Lacco. He is an AVPN (Associazione Verace Pizza napoletana) certified Pizzaiolo who owns Atlanta Pizza Truck. In this episode, we talk about the experience that lead him to educating other pizza makers, styles of pizza that a pizza purist likes, and much much more.
Topics: Margherita Pizza, Pineapple Pizza, Detroit style pizza, Associazione Verace Pizza napoletana, Pizza Consulting, Wood Fired Pizza, Pizza Truck and much more.
Listen to the audio on
Building a Brand with Marc and Danny from Square Pie Guys
Marc Schechter and Daniel Stoller are the Square Pie Guys. They took the jump to starting the square pizza business a little over 2 years ago, a huge up-taking to begin with. To make the venture even more challenging, they opened in the heart of San Francisco. It's safe to say they have succeeded in starting up a well known brand based on their decision to expand to a second location across the bridge in Oakland. Of course success does not happen overnight and in this episode we talk about takin
Introducing Roman style at an old school New York Style pizzeria with Giovanni Cesarano from King Umbertos
Today is a 🔥 episode with Giovanni Cesarano from King Umberto. We discuss how Giovanni puts his flair and style into King Umberto, a New York Pizzeria deeply rooted in tradition. We discuss how he became a partner in the business, how he continues to learn and incorporate the latest trends all while paying respect to the classics. He draws inspiration from fashion specifically Louis Vuitton, sneakers and @virgilabloh. This is a great episode. Link in bio
Visit their website
Follow Giovanni on
Don’t get ahead of yourself with Blaine from @PDXDoughBoy
What a fun convo with Blaine! This guy lives pizza and we talk about his mission to eat all of the best Pizza Portland has to offer. Blaine also makes pizza and we talk about his business, his lessons learned, and an awesome charity event he is leading!
Do I Suck? With Mike Bausch from Andolini’s Pizzeria
One of my favorite episodes ever, Mike and I have a genuine conversation about what it takes to make a good pie and how to sell it. It starts with asking yourself one question, "Do I suck?" And if that’s too negative for you, ask a similar question. "Where can I improve?"
Whether you are a home pizza maker or run a business empire, I believe this show can present you with a bunch of knowledge that can help you out in anything you choose to do in life. Also please check out his book! Unsliced: H
Hustle with EdStalewski from @Eddiespizza412
Today we talk with Eddie! This pizzaiolo works in a pizzeria two days a week and runs a successful home pizza business on top of spending time with his loving family and his full time job. In essence, he is a HUSTLER. In this episode we talk about lessons learned running a pan business, his experience making Neapolitan skills under a pizza champion and much, much more! Tune in now!
#whatsgooddough #pizzapodcast #amateurpizzamaker #pizzabusiness
Find him on IG @eddiespizza412
Check out his affil
Alternative Forms of Marketing with Scott Williams from 17th St Pizzeria
Happy New Year!
🍕
Today we talk with Scott, a computer programmer, twitch streamer and pizza fanatic. We discuss different ways to get your pizza in front of people and talk about lessons learned from his Detroit Style Pizza Popup 17th Street Pizzeria.
🍕
Watch him on Twitch
Follow him on IG @ Cheeze_pizza07
Follow 17th Street pizzeria
🍕
#whatsgooddough #cheeze_pizza07 #17thstreetpizza #podcast #pizzapodcast #pizzabusinesspodcast #detroitstylepizza
#twitch #dsp
Alternative Pizza Businesses with Mike from Pizza In The Sac
Mike is an AirBnb Experience Host AND an Ooni Ambassador. As a full time accountant who loves his job and someone who wants to coach his kids baseball team in the future, he doesn't see it in the cards to open a pizza restaurant. Instead, he focuses on his current business of educating people through AirBnB experiences and helping folks in the Ooni Community. He is an awesome member of the pizza community and his story is one of a kind!
#whatsgooddough #pizzapodcast
Follow Mike On IG @pizzainthe
For Mom With Miriam Weiskind from @thezareport
Miriam has an unconventional pizza business by giving away free pizza to those who are most in need. A business that gives product away for free? Sounds counterintuitive right? Actually it's working in her favor and she believe her business model is sustainable. In truth, giving away pizzas actually ends up benefitting her too. She is building the skills she needs to become a better pizza maker. She is making connections to be able to scale up. She has even found investors for future endeavors.
Use Your Networks with Spencer Saylor from Wizard of Za
Spencer is an artist. Using his creativity, he crafted this taboo pizza business in Columbus Ohio. Sparking a ton of curiosity, his underground pizza became the talk of the town due to its limited quantity and artisan quality . The Wizard himself has used the connections he's made as a musical artist and has magically landed his pizza in the hands of influential individuals creating an even larger demand for his product. He’s now at the point where he can't keep up. Naturally, Spencer is going t
The Long Game with Laura Meyer from Tony’s Pizza Napoletana
Laura loves baking, pizza and dough and she knows a ton about it. Having worked 10 years in the industry alongside of Tony Gemignani, she has picked up knowledge, frameworks, and other skills that many people would never see or think of. The best part of all of this is that she is an educator and she helps those who are interested in upping their pizza game. This a great episode filled with lots of pizza knowledge!
Follow her on IG @eccomicupi
#whatsgooddough #pizza
Making Memories with Brian Spangler From Apizza Scholls
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
It Just Happens to be Vegan with Odie from Baby Blue Pizza and Boxcar Pizza
Kappa Carrageenan. Seitan. Vital Wheat Gluten ?!
If you don’t know what these ingredients are, listen to this week’s podcast with Odie from @babybluepizzapdx and @boxcarpizza. Learn how he managed to scratch his own itch after becoming a vegan and needing to satisfy his desire for bomb pizza. After practicing at home with store bought dough and marinara sauce it just wasn’t cutting it so he sought out help from local pizzeria owners to up his game. His conversations eventually lead to a series o
110% With Kaleigh Ann aka The Pizza Slut
Prior to the start of our conversation, I found out Kaleigh puts a 110% into everything she does. She's eaten at the best pizza joints from sea to shining sea and has accumulated a wealth of knowledge by chopping it up with amazing pizzaiolas and pizzaiolos and tasting their food. Those insights, along with a positive vibe, is why she's killing it in her own pizza pop up. One day I want to be like Kaleigh Ann.
Win the Neighborhood, Win the Game with with Shardell Dues from Red Sauce Pizza
Wow! I am truly impressed with how this episode turned out! So many great pieces of information in this show. We talk about dough management, ovens, sourdough (and why she doesn't use it). We also talk about business- financing, community giving, and we talk about why you probably shouldn't open up a restaurant until you put in the work! Shardell suggests managing pizza restaurants first before dedicating your whole life to your business. Shardell, if you're reading this, I'm truly impressed wit
Love what you do and Mental Minimalism with Chris from A Slice of NJ
Today we have Chris. He is the man behind a_slice_of_nj. I first saw Chris’s IG page on a Scotts pizza tour IG Live stream, He started his pizza journey not through cooking, but eating his way through a list of best pizza places he and his girlfriend found. It wasn’t until quarantine when his girlfriend surprisingly bought him the oven that would soon kick off his pizza making hobby into a full fledged business. This episode is about mental minimalism, going all in, being present, and loving wha
Succeeding Through Failure with Henry Pham
Today we talk with Henry. He is a Facebook Chef cranking out pizza on the FB campus. His goal is to blend Vietnamese cuisines with Detroit and Neapolitan style Pies. In this episode we talk about Henrys “work from home life” and how he devotes 24 hours of his day to making pizza at home. We also share the struggles of working in a home setting and living with a baker! Henry is a very community oriented guy I like where his mind is at and I am excited to see his journey progress! Now listen up a
Women In Pizza and Balance with Nicole Bean
In this episode, we get into the mind of Nicole Bean. We talk a lot about current events, her life, and her mindset and tie everything to pizza and business. In this episode we also discuss the education she's taken on over the years and where she might get more schooling from in the future. Last but not least, we highlight the women in pizza! Like literally we plug a lot of women pizza makers hear cranking out great pizza!
@nic.bean
@pizaros_pizza_napoletana
#pizza #business
From Ghost Kitchen To Three Locations with Richard and Erik from Ranch PDX
With $500, a few connections for a kitchen space and some pizza hats from amazon, Richard and Eric managed to put together a successful pop up that not only made their wives proud but created a cult following for their delicious pizzas and ranch. This ultimately lead to 3 permanent locations in the Greater Portland Area! And for the record, yes! yes! yes! to ranch on pizza- especially if it tastes the way that these guys make it in house.
#ranch #pizza #pdx
Follow them on IG @ranchpdx
https://w
90 Year Old Starter and Business First with Will from Sourdough Willys Pizzeria/Thats a some pizza)
Do you have what it takes to run a pizza business? It takes a lot of hard work and pivoting but the rewards can be worth it. Will is on the World PIzza Champions Team He has studied under Tony and Massimillio and he is on his 13th restaurant with @sourdoughwillyspizzeria. He loves making pizza but his motto is business first. This episode is one you don’t want to miss!
#podcasts #pizza #kingstonwashington #worldpizzachampions #sourdoughpizza #detroitstylepizza #naturallyleavened #food #pizza
Sourdough management and seasonal ingredients with Dan Richer from Razza Pizza Artigianale
Today we talk with Dan from Razza New Jersey. Not Razza, but Razza Like pizza! We discuss how initially Razza was an underperforming restaurant yet he chose to stick to it and turned it to the well known pizza place that it is today. Whether the list means anything or not, they were recently awarded #4 in the daily meal’s 101 best pizzas in America, probably for for sole reason that dan and his team are committed to their craft. When it comes to seasonal menu items, you definitely gotta visit th
Opening a Brick and Mortar with Amy and Marcus from Hella Pie Pizza Co
These two are so awesome. From community building to working as a team, they make pizza happen in the city of Tracy CA. They are changing the narrative of what pizza means. We talk about starting off as a mobile wood fired oven joint and the ups and downs they experienced with that. And of course, we discuss their soon to open brick in mortar in the heart of downtown tracy. #50west10thstbaby.
Check them out on IG @hellapiepizzaco
Order from them at the Tracy Farmers Market
#whatsgooddough #pizz
Opening in the Pandemic, Tony’s Pizza School, and Creating a menu with Philip from Dough
Meet Phillip, the owner and head pizza maker at dough. He learned his pizza making skills from @capopizza over at Tony Gemignani’s International School of Pizza. In this episode we talk about how he created his menu of hip hop inspired pizza and talk about his delicious, infamously spicy Szechuan pizza 🌶. We talk about him competing the in the real California pizza contest and placing as one of the finalists!
IG@sfdough
Full Transcript Here
Eidref: It could be a daunting task if you don't know
Competition talk and dealing with Negative Feedback with RC from RC’S NYC Pizza and Pasta
I talk with Pizza Champion and member of the US Pizza Team, RC Gallegos. In this episode, we talk about his love and passion for NY style pizza. We discuss the many competitions he's participated in and go over what he believes the judges are looking for when scoring pizza. RC lets us in on the single most important comment he received about owning a pizza restaurant and how it influenced him to go to New York to experience some of the best pizza this world has to offer. Lastly we talk about so
Opening in the Pandemic and Getting Rescued by Friends with Leah from Pizza Leah
Leah is the owner and operator of @PIzzaLeah. Before owning her own store, she helped take Pizza My Heart from 2 stores to to the double digits and we discussed how we talk about how pizza shaped her entire life. We talk about finding CoVid To be a blessing, choosing your business partners and relying on your pizza fam
Ig@pizzahleah
Address: 9240 Old Redwood Hwy Suite 116, Windsor, CA 95492
Open ⋅ Closes 8:30PM
Phone: (707) 620-0551
Transcription available! Love it? Say thanks by leaving me a
Building a pizzeria for the community its in with Andrew from Zepplin Pizza
Meet Andrew! This chef turned business owner helped open a successful restaurant in John’s Island and as soon as he started writing a business plan to open up a restaurant of his own, he was stopped in his tracks by his manager to partner up with them. Thus from Zeppelin Pizza was born. We talk about building a pizza restaurant dedicated to the people.
IG @zeppelinpizza
https://zeppelinpizzaco.com/
Address: 2817 Maybank Hwy Suite 9, Johns Island, SC 29455
Phone: (843) 764-9597
The pizza life is not as glamorous as you think with Frederico from Square Pizza Co
If you’ve listened to the podcast, you’ve probably seen that I have a pretty positive outlook on pizza and life. And while Frederico, Tony’s Gemingnai’s mentee, also has a very positive outlook, he is also a realist. For that, I put a LOT of value in this episode. Frederico explains how the pizza life is not as glamorous as the way it looks on TV or Instagram. To be a pizza business owner, you must truly love what you do. You have to love the process, not just the accolades.
#whatsgooddough #pi
Building up and serving your community with Ray from Pepperoni Rays
In an industry largely dominated by white men, it was meaningful for me to hear the perspective of a Black pizza business owner because I myself identify as a person of color. Meet Ray, the owner of Pepperoni Ray’s Cafe serving his local community in New Orleans, Louisiana. I almost didn’t release this episode as I wasn’t happy with the initial quality of the recording, but after lots of editing, Im really proud of the end product. More importantly and most importantly, I’m proud of the story Ra
Locally Sourced Flour and Having A Business Mentality with Craig from Gracie’s Apizza
As my pizza journey continues, I meet more and more interesting people to learn from. Whether you're thinking about pizza as a business for the first time or you are a serious vet in the game, I really think there is a lot of knowledge that you can learn from Craig. He is the owner of Gracie's Apizza in Portland Oregon and we get into talking about locally sourced flour, amazing vegetables and quality cheese. We also talk a lot about the business side of things and there are some legitimate opin
Sourdough Neapolitan Pizza and Fresh Ingredients with Ross and Leo from Oak and Rye Pizzeria
Meet Ross and Leo! Ross is the owner of Oak and Rye Pizza in Los Gatos and Leo is the head pizzaiolo. I was lucky enough to speak with them about their perfectly delicious sourdough wood fired pizza. Their pizzas use the ingredients and it shows. Having tasted it myself, it is a life changing experience. Find out more about them on this weeks show!
Instagram @oakandrye
Address: 303 N Santa Cruz Ave, Los Gatos, CA 95030
Hours:
Open ⋅ Closes 10PM · See more hours
Menu: oakandryepizza.com
Phone: (4
Sourdough Sicilian Pizza and Framing with Jessica and Justin from Pizza Doughnais
Meet Jessica and Justin from Pizza Doughnais, the couple doing sourdough Sicilian pizzas in Portland. Join in on the conversation about their delicious pizzas and the mindset that it takes to run a successful and happy business!
IG @pizzadoughnais
3541 SE Milwaukie Ave, Portland, OR 97202
Menu: pizzadoughnais.com
Order: postmates.com, doordash.com
Phone: (503) 232-3434
Working with family and opening a pizzeria in a revitalizing neighborhood with Brando from Slice Project
Love beer with your pizza? Who doesn’t! The episode today is with craft beer and homebrewing enthusiast, Brando, who partnered with his brother to open up Slice Project in the revitalizing neighborhood of downtown Watsonville, CA.
Check them out on IG @sliceproject
sliceprojectpizza.com
Slice Project
300 Main St, Watsonville, CA 95076
(831) 319-4851
Full Transcript Here
Brando: We're on the same bone, pretty much about everything we do honestly is opening up together the dream team that wouldn't
Beginning a Pizza Journey with Elise from Elises_Pies
We talk about steps to take to start a pizza business and share the struggles of a home cook! Listen in on this awesome episode!
IG @elises_pies
Full Transcript Here
Elise: Food for me? I want to feed the world. Like, that's what I want to do. I want to make people happy. I want to feed them. I love to cook. I love to eat food. I love to try new restaurants. It’s just, I'm one of those people.
Eidref: Thank you so much for tuning in to the What's Good Dough podcast. I hope you enjoy it. And I h
Pizza Science with Derek Sanchez from Mia Marcos Pizza
This is probably one of the craziest conversations I’ve ever had about pizza and I’m so lucky this guy has blessed us pizza “nerd-os” with his time. He is a Doctor of Physical Therapy, has a mobile pizza truck (finally see the theme for this weekend?) and he is almost done building his brick and mortar. Get ready to be wowed by his scientific approach to pizza making!
Follow Derek on IG @miamarcospizza
Address: 15939 I-35, Schertz, TX 78154
Phone: (210) 667-8441
Full Transcript Here
Derek: I jus
The Most Beautiful Pizzas on IG and Becoming a Self Taught Pizza Maker with Ray from Charlie’s Pizzeria
This episode is with Ray from Charles Pizzeria. He has some of THE most beautiful pizzas I’ve seen on Instagram. He is sharing love for neo-neapolitan pies with the folks up in Northwest Arizona by starting a food truck of his own! In this episode, we talk about how a self taught pizza maker is rocking the game and why it pays off to believe that you are a lucky person!
Follow Ray on IG
@charliespizzeria
Full Transcript Here
Ray: I want to make the perfect pizza is what I want to do. I want to m
Owning and Operating Multiple Mobile Wood Fired Pizza Trucks with Scott from Bella Familia Wood Fired Pizza
This guy is a straight hustler and is killing it in the mobile pizza game. He has not one, not two, but THREE mobile units including one BADDDDDAASSMOTHATRUCKING Food Truck. Learn more about how he got his start, his tips for success and how it pays to have a great personality. And of course, listen in on all the pizza talk! Visit him in the Sacramento Area- To see where they are at and follow them on Instagram!
IG @bellafamiliawfp
Full Transcript Here
Scott: I love being mobile so much. My scen
Mentorship with Audrey Kelly from Audrey Janes Pizza Garage
Audrey is a huge fan of "mentorship" e.g. someone you can run things by. It doesn't have to be as formal as, OMG DO YOU WANT TO BE MY MENTOR.. Do you actually need a mentor going into the pizza business? Sure you can do it all yourself, but what if your intuition/education sets you up for a less than ideal situation? Or what if it leads you to leasing a terrible location? If you have a person who is as passionate as you are in the business, they may be able to guide you from getting yourself int
Issues with Building A New Restaurant- Pizza Squared with Christina and Ryan
We talk with Christina and Ryan, the owners of Pizza Squared in SF, CA . They are the awesome husband and wife team cranking out Sicilian and Detroit Style Pizza. Learn about how they built their restaurant in a newly developed building and the issues that come with that. We also talk about how they balance multiple restaurants and a growing family.
"Juneteenth is a reminder that we must continue to engage in self-examination, to educate ourselves, and to demonstrate respect and allyship to all
Wood Fired and Asian Fusion Pizzeria in SF with Nora Haron from Local Kitchen
Wow. I mean wow. My conversation with chef Nora Haron was intimidating and insightful. I was so nervous talking to a woman who after speaking with, I now look up to.
SF friends, she is the chef and partner of Local Kitchen, a black owned business. She has put her blood sweat and tears in the food industry and just keeps rising, achieving unprecedented heights. It appears that there is no stop for this woman.
As we celebrate Juneteenth, I'd like to share a quote I read today. "Juneteenth is a r
Opening in the pandemic & Pizza Al Talgio Jon from Pollara Pizza
Pollara pizzeriaa is THE place to go to try some amazing pizza al talgio in the Bay Area. Never tried pizza al talgio? Don't worry its not the most popular style of pizza, YET. It is a mind F. It tricks your mind because how it looks is deceptive to how it tastes, but in a good way. Its also, in my opinion, the most ideal pizza for delivery.
Jon and Kayta are the owners of Dopo in Oakland and the newly opened Pollara Pizzeria. While its not the most ideal time to start a restaurant, I'm confide
Roman pizza, finding investors and meal barter with Gabriele @Unregularpizza
Wow! What a great episode that talks about finding investors, using Instagram as a platform to grow your business and build a following by exchanging food?! #mealbarter. On this episode, Gabriele from unregularpizza talks more about his take on Roman style pizza and starting a restaurant in NYC!
Follow him on IG@unregularpizza
Full Transcript Here
Inside the life of a Pizza Influencer with George @SliceofSF
What is it like to live the life of a pizza instagramer! Meet George. He reviews pizza places in the greater Bay Area and beyond. He is a philanthropist, who gives back to his community, both his IG community and local community through the SF-Marin Food bank. Overall he is a great guy. Check out his website, follow him on IG, and reach out to him if you need help with social media strategy!
Key Lessons from the Virtual Pizza Expo
This podcast is about some of the great pieces of information I was able to collect from Pizza Today's Virtual Pizza Expo. The videos/talks were so useful to me as an aspiring restaurant owner and pizza lover. If you want to make pizza at home, start a pizza business, or grow your pizza restaurant, check this podcast out and check out Pizza Today
Transcript
How Pizzerias and Consumer are adapting in the shutdown
My promise is to release a new podcast every two weeks! To get me going, I did a short solo cast where I talk about adapting your pizza business to these unprecedented times by providing value, and and offering new menu items to go! We also talk about free online resources to improve your pizza!
Pizza's mentioned:
A Slice of New York
Pizza Flora
State of Mind Public House
Tony Gemignani
Scott's Pizza Tours
Pizza Today
Pizza competitions, kickstarters, and checking out people’s ovens with Lars Smith from State of Mind Public House
I talk with World Pizza Champ and Co Founder of State of Mind Public House, Lars Smith and we do a deep dive on his amazing story! Its one crazy ride!
State of Mind
IG
Full Transcript Here
Eidref: What's happening? What's good dough? It's your boy Easy with the What's Good Dough podcast. Thank you very much for tuning in today to episode number five, which is going to be the last episode of the season. Thank you very much for listening through. If this is the first episode you're tuning into, th
Growing up in Italy and buying a pizza restaurant with Chef Antonella from La Pizzeria
https://www.lapizzeriacampbell.com/
https://www.facebook.com/LaPizzeriaCampbell/
Full Transcription
Eidref: Thank you so much for tuning in to the What’s Good Though Podcast. I hope you enjoy it and I hope you share it. If you want to get in touch with me, follow us on Instagram @what’sgoodthough. But remember to always ask what's good though. What’s happening, what’s good though? This is the What's Good Though podcast with your host Eidref and I am going to be doing a special type of interview
Employees can own pizza businesses too through worker Co-Ops with Kirk Vartan from a Slice of New York
Work Co-ops- Treat your employees right, and they will take care of the business you started forever.
ASONY
IG
Learn more about Co-Ops here
See a throwback of Kirk with Tony Gemignani
Part two of the interview with Kirk from ASONY is all about employee co-ops. Here we talk about how employees are the foundation of a prosperous business. Business owners can learn from ASONY's success and the deep investment they make in the people who make their business run. We also touch on why those who serve
2. Making New York Pizza in CA, learning from tony gemignani, and wall of shames with Kirk Vartan from A Slice of New York
ASONY
IG
Learn more about Co-Ops here
See a throwback of Kirk with Tony Gemignani
This is the first interview with Kirk and its a good one. In my opinion, our conversation clicked. He clearly has a deep knowledge of pizza and business and that is something I aspire to reach. I look up to Kirk a lot and I think it definitely shows in this episode. He is also the ideal person to take something like New York pizza and bring it to the Bay Area. I believe that because of his background and his way of
When you love pizza, wan’t to own a pizzeria, but can’t work at a pizzeria...
@whatsgooddough
My first episode talks about my history with pizza and the nostalgia and comfort associated with it. I also dive into my relationship with pizza and touch on the goals and aspirations I have with my favorite food in the world. This intro also touches on what you should expect to come from the podcast as well as gives a brief summary of my relationship with the first podcast guest. Please also note, that this episode energy is a little low and slow and does not reflect the overall