What's Good Dough? Pizza
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...
Sun, April 27, 2025
Starting A Pizzeria And Minimizing Risk (Pizza Di Farfalla)
What would it take for you to walk away from an 18-year career to chase your dream of slinging pizzas full-time? If you’ve ever felt the tension between a stable career and a risky passion project, this episode is going to hit home. Gio, owner of Pizza Di Farfalla, shares how he went from a part-time pop-up pizza guy to full-time entrepreneur — and why doing it gradually might just be the smartest way to go all in. From his roots in finance to doughballs and ovens, Gio gives us a real, honest, and inspiring look into building a brand from scratch while staying grounded in family, creativity, and community. 0:00 – Why this episode is for anyone scared to go all in. 0:43 – The moment Gio decided to leave his finance career. 1:50 – The family support that made the leap possible. 2:27 – The mindset shift: from “what if” to “let’s do it.” 3:58 – What makes Pizza Di Farfalla’s crust and style unique. 6:38 – How Gio introduced pan pizzas during the slow season. 9:01 – The concept behind Gio’s “adult pig in a blanket.” 10:04 – Collabing with other local businesses for pop-ups. 11:52 – Why community engagement is part of the brand. 16:46 – Building a rep through weddings and pop-up events. 19:23 – Running events while the main shop stays open. 22:01 – The story behind opening his brick-and-mortar space part-time. 24:09 – When Gio realized it was time to go full-time. 26:20 – Financial modeling and using career skills to predict success. 28:14 – Understanding food costs and profitability simply. 31:10 – Team motivation and simple goals: doughball count. 33:06 – Shoutout to Gio’s wife and family-first decision making. 34:56 – Teaching his son’s class about pizza and entrepreneurship. 36:01 – Peace of mind since going full-time. 37:50 – What’s next: menu expansion and finding space to grow. 39:46 – Advice for anyone opening a small food space. Check out Pizza Di Farfalla here: https://www.instagram.com/pizzadifarfalla/?hl=en https://www.facebook.com/PizzaDiFarfalla/ https://linktr.ee/PizzaDiFarfalla Thank you to our show sponsors: Corto Olive Oil: <a href="https://2ly.link/260Rf" rel="ugc noop
Sun, April 13, 2025
The Multi-Use Glass Dough Room + The Pizzeria That Made Delivery Pizzas Way Better (Flour+Water Pizzeria)
What if your dough room could pump out 2,800 dough balls, double as a private dining spot, and deliver pizza that still slaps after 30 minutes— thanks to smart, intentional systems? In this episode, Thomas McNaughton, Ryan Pollnow, and Elliot Armstrong of Flour + Water Pizzeria take us behind the glass into their dough room—a space built for precision, volume, and versatility. They share how they reverse-engineered a pizza that thrives in both restaurant and delivery settings. From dough hydration to custom cheese layering, they reveal the systems that make their pies stand out long after they leave the oven. Check out Flour + Water Pizzeria here: https://www.fwpizzeria.com/ https://www.fwpizzeria.com/home https://www.instagram.com/flourandwaterpizzeria/?hl=en Thank you to our show sponsors: Corto Olive Oil: https://2ly.link/260Rf Bacio Cheese: https://2ly.link/260Ri Shot By Tristan Marr + Alexia Refil Topics: pizza dough room design, commercial pizza dough production, dough fermentation process, high-volume pizza dough, pizzeria kitchen layout, restaurant kitchen innovation, private dining in restaurants, best pizza for delivery, delivery-friendly pizza crust, pizza that travels well, how to keep pizza crispy, high hydration pizza dough, pizza built for takeout, restaurant quality pizza at home, flour and water pizzeria
Mon, March 31, 2025
He Put A Small PizzaMaster in a 250 Sq Ft Cafe and Cranks with Gio Of Pizza Di Farfalla
What Does It Take to Run a Thriving Pizzeria in a Tiny Space? Today, we’re getting an inside look at Gio’s process, from maximizing efficiency in a 250-square-foot kitchen to perfecting a single dough recipe for multiple styles, Gio shares what it takes to run a high-quality pizzeria in a limited space. We dive into the art of consistency, the challenges of high-volume service, and the magic of simple, high-quality ingredients and how he keeps customers coming back for more. (00:14 - 01:26) The Pizza-Making Process – How Gio preps his dough, par-bakes crusts, and finishes pizzas to order. (01:26 - 02:13) Why Cheese Goes First – The reason behind layering cheese before sauce and how it affects texture and flavor. (02:13 - 05:05) Chicago’s Favorite Toppings – Why Italian sausage and giardiniera are staples and what makes them special. (05:05 - 06:50) Running a One-Temperature Oven – The challenge of maintaining a single oven temperature for different pizza styles and why it works for their setup. (06:50 - 07:27) Making the Most of Dough – How they repurpose dough for multiple menu items like garlic knots while keeping it fresh. (07:27 - 08:23) Operating in 250 Square Feet – How Gio and his team optimize every inch of their small kitchen. (08:23 - 10:30) Handling 60-70 Minute Wait Times – The realities of running a busy pizzeria and keeping customers happy. (10:30 - 12:07) Why Consistency is Key – Ensuring every pizza looks and tastes the same, no matter who makes it. (12:07 - 14:22) Fresh vs. Frozen Ingredients – The debate over fresh spinach vs. frozen and why they go the extra mile for quality. (14:22 - 16:00) Partnering with Ooni – How Gio’s connection with Ooni has influenced his approach to pizza-making. (16:00 - 18:00) Finishing Touches – The small details that make a pizza stand out, from the right cheese blend to the perfect bake. Check out Pizza Di Farfalla here: https://www.instagram.com/pizzadifarfalla/?hl=en https://www.facebook.com/PizzaDiFarfalla/ https://linktr.ee/PizzaDiFarfalla Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com </p
Mon, March 17, 2025
What You Might Experience If You Build A Great Restaurant with Craig From June's Pizza
What does it take to reopen a beloved pizzeria after hitting rock bottom? From battling self-doubt and financial struggles to building a powerhouse team, Craig from June’s Pizza shares his journey of resilience, creativity, and community. Today, we’re diving deep into the story behind June’s Pizza, a Bay Area gem known for its unique approach to pizza-making and its vibrant community vibe. Craig opens up about the emotional rollercoaster of closing his first location, the small wins that reignited his passion, and the hard-earned lessons that shaped the reopening of June’s. We also explore his leadership style, the importance of hiring for vibes, and his vision for building a creative, sustainable business. Highlights: (00:00:34 - 00:03:05) The Struggle to Reopen – Navigating financial hardship and existential crises after June’s Pizza 1.0 closed. (00:03:05 - 00:04:26) The Turning Point – How small wins and finding the right location reignited hope. (00:04:26 - 00:05:03) Securing Investors – The emotional impact of landing the first investor and gaining confidence. (00:06:18 - 00:08:13) Mindset Shift – Realizing the need for change and embracing discomfort to grow. (00:10:28 - 00:13:06) Building the Dream Team – The power of collaboration with Brandon and Will and the importance of letting go of control. (00:16:09 - 00:16:43) Hiring for Vibes – Why personality and team culture matter more than a stacked resume. (00:20:12 - 00:22:04) Managing Expectations – Balancing the pressure of being “hot” with staying true to the vision. (00:22:04 - 00:25:25) Handling the Hype – What it’s like running a pizzeria that’s got a lot hyped. Dealing with customer reactions and explaining why June’s keeps the menu simple and sticks to its style. (00:25:25 - 00:28:31) Anti-Marketing Philosophy – Why June’s doesn’t rely on traditional marketing and instead lets word-of-mouth do the work. It’s about being undeniably good at what they do so that customers naturally spread the word. (00:28:31 - 00:32:17) The Weird Side of Recognition – More people know Craig than he knows them— what that’s like and how he handles it. The good, the awkward, and the struggle of being known by more people than you know in return. (00:32:17 - 00:35:13) Where June’s Is Headed – Craig’s vision for growing June’s while keeping its heart and soul intact. Thinking beyond just opening more locations and focusing on creative ways to expand. (00:35:13 - 00:42:08) Balancing Passion and Business – How to keep the love for making great pizza while also making smart business decisions. Finding that swee
Tue, March 11, 2025
They Sell 250 Pizzas A Day W/ Only 2 Items On The Menu With Craig of June's Pizza
What makes June’s Pizza so special? From a simple two-pizza menu to a commitment to quality and sustainability, this pizzeria has redefined what it means to focus on the details. Today, we’re visiting June’s Pizza, a beloved Bay Area spot known for its dedication to perfecting every element of its pizzas. From sourcing the best basil to collaborating on seasonal specials, the team at June’s is all about quality, sustainability, and creativity. We sit down with the team to discuss their approach, the evolution of their menu, and their vision for the future. Highlights: (00:00:00 - 00:00:50) The Origin Story – How June’s Pizza started with just two pizzas and built a cult following. (00:00:51 - 00:02:13) The Basil Process – Why even small details—like how they treat basil—make a huge difference. (00:02:13 - 00:02:55) Zero-Waste Philosophy – The team’s commitment to reducing waste while maintaining high quality. (00:04:05 - 00:05:41) Local & Seasonal Specials – How the menu changes based on fresh, locally sourced ingredients. (00:10:44 - 00:12:36) Scaling Up vs. Staying Small – The challenges of growth and staying true to their vision. (00:07:12 - 00:09:06) Creativity & Collaboration – How the team works together to develop new ideas and keep things exciting. (00:14:13 - 00:15:04) Behind the Scenes Vibes – What makes June’s a special place to work and dine. Follow Junes Pizza: https://www.instagram.com/junes_pizza/?hl=en https://junespizza.com/ Follow me: DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Shot By Tristan Marr + Alexia Refil Topics: June’s Pizza, Oakland pizza shop, Bay Area pizzeria, best pizza in Oakland, artisan pizza California, wood-fired pizza Oakland, local ingredients pizza, farm-to-table pizza, sustainable pizzeria, June’s Pizza menu, June’s Pizza specials, Oakland brick-and-mortar pizza, seasonal pizza toppings, unique pizza flavors, June’s Pizza hours, June’s Pizza location, best margarita pizza Oakland, pizza near me Oakland, Oakland foodie destination, supporting local farms Oakland, handcrafted pizza, Oakland dining experience, June’s Pizza reviews, June’s Pizza takeout, June’s Pizza dine-in, best pizza in Bay Area.
Sun, February 16, 2025
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 of opening a pizzeria—and the rewarding moment it was all worth it. Highlights: (00:01:32:15 - 00:02:42:17) The $60,000 Oven Dilemma: Dane originally planned to install a PizzaMaster oven but discovered upgrading his electrical system would cost $60,000. (00:04:27:09 - 00:05:14:23 ) The Reality of Restaurant Build-Outs: Dane shares Unexpected challenges with permits, space limitations, and city regulations— the hidden costs of construction and why every small change adds up. (00:05:14:23 - 00:08:39:23) Contractor Struggles & Delays: Dane hired a contractor based on a recommendation but later realized communication was a huge issue. (00:06:12:23 - 00:07:55:17) The Walk-In Fridge Challenge: The previous owners had an unpermitted walk-in fridge that had to be removed. (00:08:39:23 - 00:09:43:14) Advice for Aspiring Pizzeria Owners: Understand that time delays are inevitable—build extra time into your plan. Be flexible and prepared for unexpected costs. Check out Slow Co here: https://www.slowcopizza.com/ https://www.instagram.com/slowcopizza/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough <a href="ht
Sun, February 02, 2025
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 agreement helped them weather financial dips. Keeping It Simple: Why they initially only offered pizza and sodas—and how simplicity gave them control. Small Menu, Big Flavor: Adding Detroit-style pizza, knots, wings, and a signature Calabrian Caesar salad to the menu. The Build-Out Journey: From bare studs to a fully equipped kitchen, including stories about plumbing, electrical, and tenant improvement pitfalls. The Power Puzzle: Managing electrical loads with a Pizza Master oven in a small space, including tales of a temperamental technician and complex wiring setups. Learning from Others: Insights gained from attending the Pizza Expo and meeting legends in the pizza world. Perfect Pizza Baking Temperatures: The significance of temperature adjustments in the cooking process, including starting with a lower heat to achieve a crispier, longer-lasting crust. Dough Perfection: The critical role of dough fermentation in achieving the ideal pizza texture, with a special focus on 4-5 day fermentation to achieve the perfect balance of crispiness and flavor. Check out Pie Trap Pizza here: https://www.thepietrap.com/ https://www.instagram.com/pietrappizza/?hl=en https://www.facebook.com/pietrappizza/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough <a href="ht
Thu, January 23, 2025
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 to multiple locations, including restaurants, a stadium, and catering services. Highlights: Defining the Commissary Model: Juan explains that a commissary is a centralized kitchen producing sauces, doughs, and other key ingredients to maintain consistency across multiple locations. Key Benefits: Consistency in taste, reduced equipment costs, and better space utilization at individual restaurant locations. Scaling with a Commissary: When planning to grow beyond three locations, a commissary model becomes critical. Juan shares how Triple Beam Pizza uses a 3,000-square-foot commissary to support multiple restaurants and a stadium operation. Production Capacity Limits: How the sales volume at each location determines how many outlets one commissary can handle. Challenges and Considerations: From managing cold storage capacity to balancing different types of business (restaurants vs. stadiums), Juan outlines the complexities of scaling with a commissary. The Science of Pasteurization: Juan dives into food safety, shelf-life extension, and maintaining fresh-tasting sauces through precise pasteurization and cooling techniques. Future Growth Strategy: How Triple Beam might adapt its commissary operations as demand shifts between brick-and-mortar locations and stadium ventures. Check out Triple Beam Pizza here: https://www.triplebeampizza.com/ https://www.instagram.com/triplebeampizza/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio <a href="https://www.instagram.com/whatsgooddough/
Sun, January 12, 2025
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 to following his passion for pizza. Pandemic Pivot – With no catering clients during COVID, Daniel and Sarah decided to take it to the streets, offering outdoor dining and hosting “Fired Fridays” to keep the business alive. Building Relationships – The importance of educating customers and making the pizza experience personal. A Year of Renovation – How Daniel and Sarah spent a year renovating their pizzeria, funding it all themselves without a loan. The Fired Pizza Journey – From a mobile setup to a full-fledged pizzeria, Daniel reflects on how Fired Pizza grew into the success it is today. Check out Fired Pizza here: https://www.instagram.com/fired_pizza/ https://www.facebook.com/firedmobile https://www.fired-pizza.com/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Camera and Audio Provided by Tristan Marr and Alexia Refil Topics: Fired Pizza business
Sun, January 05, 2025
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 – Fired pizza started off in catering, but during COVID, Daniel and Sarah decided to take it to the streets, offering outdoor dining and hosting “Fired Fridays” to keep the business alive. -A Year of Renovation – Daniel and Sarah spent a year renovating their pizzeria, funding it all themselves without a loan. -The Pizza-Making Process – Daniel takes us behind the scenes of how he makes his wood-fired pizzas, from picking the right ingredients to perfecting the bake. Check out Fired Pizza here: https://www.instagram.com/fired_pizza/ https://www.facebook.com/firedmobile https://www.fired-pizza.com/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Camera and Audio Provided by Tristan Marr and Alexia Refil Topics: Fired Pizza business How to start a pizza business Wood-fired pizza Pizza entrepreneur journey From sales to pizza business Pandemic pizza business pivot Outdoor pizza dining Fired Fridays pizza Pizza business success story Building a pizza business from scratch Small business success in the food industry Starting a pizza restaurant Pizza business renovation Entrepreneur pizza story Supporting local pizza business Pizza business marketing strategies Fired Pizza podcast Small business pivot during COVID-19 Homemade pizza tips and recipes Starting a food business without loans
Sun, December 22, 2024
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 elevated the restaurant’s atmosphere and profits Balancing demand and minimizing waste—lessons Laura is still learning Why owning a restaurant doesn't have to be a forever commitment, and how flexibility shapes her approach The creation of a new approach to grandma style and Laura’s personal twist on pizza A peek inside the kitchen: the tools and techniques that keep her business running smoothly How Laura offers a wide variety of options without overcomplicating the menu or operations The challenge of pleasing everyone while staying mindful of costs and efficiency Plus, here’s a little glimpse of what’s coming up next for Pizzeria Da Laura—exciting things are in the works! Check out Pizzeria da Laura here: https://www.pizzeriadalaura.com/ https://www.instagram.com/pizzeriadalaura/ https://www.facebook.com/profile.php?id=100090451531867 Follow Laura Meyer here: https://www.instagram.com/eccomicupi/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio <a href="https://www.instagram.com/whatsgooddough/" rel="ugc noopener noreferrer" t
Sat, December 14, 2024
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 making the most of every inch of space. Highlights: Efficient Use of Space: A look inside the trailer and how Andrew makes the most of the tight space to run a smooth operation. What’s in the Fridge: A peek into the fridge and the ingredients that make Sacred Slice Pizza. Essential Tools for Success: What other tools and equipment help make the tiny trailer and team successful. The Oven Question: Did the Baker’s Pride oven force Andrew into making New York or Detroit-style pizza, or was it a decision driven by passion? Pizza Prep: Do they pre-make a few popular pizzas, or are they made fresh to order? Diced Cheese: Andrew explains why he prefers diced cheese over shredded. Parbake vs. Fresh Dough: Why parbaking dough works better in this small setup. Dough Prep: The amount of dough Andrew needs to prepare each day to keep up with demand. Check out Sacred Slice Pizza here: https://instagram.com/sacred_slicepizza/?hl=en https://sacred-slice.square.site/home Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough <a href="https://www.in
Sun, December 08, 2024
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 me feel stuck. Why I was scared: The fears and doubts that kept me from making the move sooner. What finally pushed me to do it: The turning points and realizations that gave me the push I needed. Updates on my pizzeria: Tune in;] What to expect next on the podcast: Tune in ;] Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Quit my job story Leaving my job Starting a pizzeria Selling pizza from home Pizzeria business updates Entrepreneur journey Overcoming fears in business How to start a pizza business Legal documents for food business Starting a home-based business Turning passion into a business Personal growth in entrepreneurship Business decision making Fear and excitement in entrepreneurship Lessons from quitting a job What it takes to start a pizzeria Home-based pizzeria business Pizzeria business tips My experience quitting my job Entrepreneurship and risk-taking
Sun, December 01, 2024
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?: Rishi clarifies what Hotplate is and how it helps food creators manage pre-orders and pickups efficiently. How Hotplate Is Different from different e-commerce platforms: Unlike traditional e-commerce platforms, Hotplate is designed specifically for food creators, making it easier to handle demand forecasting, pickups, and customer relationships. Building Hype Before Your Drop: Tips on generating excitement and building demand before your food drop goes live. Leveraging Location with Hotplate: Why location matters when using Hotplate and how it can help your food business grow by connecting you with local customers. The Power of an Online Presence: Rishi talks about why food entrepreneurs need to be online and how Hotplate helps you market your products digitally, even without a website. Saving Time and Energy: By knowing exactly how much demand you have before you even cook, Hotplate helps food creators focus on what matters—making great food and serving happy customers. Check out Hotplate here: https://www.hotplate.com/ https://www.instagram.com/hotplate/?hl=en Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Camera and Audio Provided by Tristan Marr and Alexia Refil Topics: Pizzeria Pop ups Pizza Apps Pizza Drops
Sun, November 24, 2024
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. Highlights: Pizza Tastings as a Business Strategy: Learn how Linda invites potential clients to her home for to experience the food before booking a catering event. It’s a fun, personal way to connect and showcase what the business is about. Signature Pizzas and Wood-Fired Perfection: Linda and Abby walk us through the process of making their fan-favorite pizzas, including the flavorful Mexican Steak Pizza, all cooked in their 19-year-old Mugnainii wood-fired oven. The Role of Fresh, Local Ingredients: Discover why they prioritize fresh, seasonal, and local ingredients for their pizzas and how this commitment adds an unbeatable quality to their dishes. How Par-Baking Saves Time: Linda and Abby share how par-baking pizzas help streamline catering events, ensuring everything runs smoothly without compromising on taste. Check out Fired Up Fresh here: 831-750-2994 https://www.instagram.com/firedupfresh/ https://www.facebook.com/people/Fired-Up-Fresh/100054240770535/ https://www.firedupfresh.net/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizzeria Wood fired Oven Fired Up Fresh Mugnaini Wood-Fired Oven Linda Ortega Catering Relationships Good Connection
Tue, November 19, 2024
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 machine that could do the job faster, better, and more efficiently. This wasn’t just about innovation for its own sake, but about solving a real problem in the kitchen. So many cheese shredders out there look similar, but Scott explains what makes their machine truly unique. From the design to the motor to the overall experience, we hear exactly why their shredder is a cut above the rest. He explains how they worked hard to find that sweet spot, making sure the machine is accessible for both big and small businesses without compromising on quality. Like many businesses, Scott’s family had to adapt during the pandemic. He shares the challenges they faced in keeping the business going. Scott shares how his father reflects on what it took to make a product that people love. It wasn’t just about making a good shredder—it was about creating something that would stand the test of time. Check out Palazzolo Cheese Hog here: https://cheesehogmachine.com/ https://www.facebook.com/profile.php?id=100082949066668 https://www.instagram.com/original_palazzolos_cheese_hog/ https://www.youtube.com/channel/UClQ_HbvCXu-v-6RnVyLmxHA Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: <a href="https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio" rel="ug
Sun, November 10, 2024
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 about starting your own slice shop or just want to learn more about the pizza business, make sure to follow Lars’ journey and take note of the tips he shares. Highlights: Lars shares what makes a great location for a slice shop, including foot traffic, neighborhood vibe, and accessibility. Building loyalty is essential in a slice shop. Lars discusses how customer engagement keeps people coming back, from personalized service to creating a welcoming environment. He opens up about the day-to-day challenges of managing a busy slice shop and keeping the quality consistent. Figuring out which pizzas to sell at the right time is a mix of experimentation and data collection. Lars shares how he uses trial and error, time-of-day analysis, and sales data to minimize food waste. We get a look at how Lars' pizza is made, with a sneak peek into his process of creating the perfect slice. Whether you’re opening your first shop or expanding, Lars explains why having a solid business plan and understanding the “flow” of your restaurant is crucial for long-term success. Check out State of Mind here: https://www.stateofmindpublichouse.com/ https://www.stateofmindslicehouse.com/ Follow State of Mind here: https://www.instagram.com/stateofmindpub https://www.instagram.com/stateofmindslicehouse/ Follow Lars Smith here: https://www.instagram.com/lboogiesmith/?hl=en Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: <a href="https://www.baciocheese.com/?utm_source=Influenc
Sun, November 03, 2024
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's Pizza Journey: From backyard pizza parties to competing in the Ooni pizza competition, Ryan shares his pizza journey and the passion behind his unique flavor combinations, like his Bay Area-inspired mushroom pizza. - Restaurant Buildout Challenges: Ryan opens up about the realities of building his own restaurant, revealing the setbacks and delays caused by city planning, permit issues, and the challenges of renovating an older building. - The Importance of Friends: Ryan expresses gratitude for his supportive friends who encouraged him to pursue his pizza passion and helped him along the way, highlighting the importance of friendship in achieving dreams. Check out Pogonip Pizza here: https://pogonip.pizza](https://pogonip.pizza/) Follow Ryan Thompson here: https://www.instagram.com/thompson_ryan_/ Thank you to our show sponsors! Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Connect with me: DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Pop-up Pizza Business Pizza Build Out
Sun, October 27, 2024
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 their adventures, the good and the bad of traveling to showcase their unique pizza. - The Art of Collaboration: Ray talks about their collaboration with other pizza-makers, how he utilizes what ingredients they have, and how he adapts. - Father-Daughter Teamwork: Witness the heartwarming bond between Rey and Sophie as they navigate the challenges of life on the road and work side-by-side in the kitchens they visit. Check out and follow OG Papa Fern here: https://www.instagram.com/og_papafern/ Thank you to our show sponsors! Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Connect with me: DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Collab Collaboration ArgentinianPizza Father and Daughter Pizzeria
Sun, October 20, 2024
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 dedication required for organic wheat production. He emphasizes the environmental benefits of organic farming, such as improved soil health and reduced chemical use. Nicky recommends that bakers pay attention to hydration levels and dough temperature to achieve amazing results. Bakers should consider their overall business goals and the preferences of their customers when deciding whether to use organic flour. He encourages bakers to be open to experimentation and exploration. Trying different flours, techniques, and ingredients can lead to unexpected results. Check out Central Milling here: https://centralmilling.com/ Follow Central Milling here: https://www.youtube.com/@centralmilling2547 https://www.instagram.com/centralmilling/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: <a href="mailto:eidref@whatsgooddough.com" rel="ugc noopener noreferrer" target="_b
Sat, October 12, 2024
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 for aspiring food entrepreneurs to legally enter the industry, fueled by passion and talent. Highlights: Balancing Act: Matt discusses the challenges of running a business with rising costs, highlighting the need to balance supporting community events with generating enough revenue to sustain the business. Inspiring Journey: Matt shares his personal story of moving to the Bay Area, starting a pizza business from his studio apartment, and eventually taking over Cafe Zoe. Accessible Path: Matt advocates for a more approachable pathway for passionate and talented individuals to legally enter the food industry, emphasizing the need for less bureaucratic hurdles. Check out Neighborhood Pizza Guy here: https://neighborhood.pizza/ Follow Neighborhood Pizza Guy here: https://www.instagram.com/neighborhoodpizzaguy/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: <p
Sun, October 06, 2024
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: Expanding Reach through Catering, Vending, and Frozen Pizzas - Building a Successful Business: The Importance of Quality, Efficiency, and Customer Service - The Frozen Pizza Concept: A Key Strategy for Growth and Expansion - Partnership with Crooked Lane Brewery: A Win-Win for Both Businesses - Building a Strong Team and Efficient Processes: Key to Achieving Success Check out Bella Familia Pizza here: https://www.bellafamiliapizza.com/ Follow Bella Familia Pizza here: https://www.instagram.com/bellafamiliawfp/ https://www.facebook.com/bellafamiliawfp Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: #pizzabusiness #pizza #business #brewery
Sun, September 29, 2024
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 sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: #sourdoughpizza #pizza #sourdough
Sun, September 22, 2024
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://www.instagram.com/cheeseboardcoll/ https://www.facebook.com/cheeseboard/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Music track: Adventure by Moavii Source: https://freetouse.com/music Free To Use Music for Video
Sun, September 15, 2024
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 sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Sun, September 08, 2024
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 Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack= Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Sun, September 01, 2024
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= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: #cateringbusiness #pizza #dough #pizzacompetition Chapters: Intro - 00:00:00 - 00:01:00 Classes - (0:01:00) - 0:15:15 Consulting - (0:15:15) - 0:21:00 Catering Teaser - (0:21:00) - 0:21:47 Competitions - (0:21:47) - 0:27:09 Catering - (0:27:09) - 0:42:30 Outro - (0:42:30) - 0:42:37
Sun, August 25, 2024
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-Mortar Success: Marcus and Amy transitioned from a mobile pizza trailer to a brick-and-mortar shop, expanding their business and reaching more customers. - Overcoming challenges by hiring a consultant: Working with a Al the Pizza Buddha, a pizzeria consultant was a turning point, helping them streamline operations, improve efficiency, and regain control of their business. - Work-Life Balance: Balancing the demands of running a business with family life was a challenge, but they've found ways to create more free time and joy in their work. - Passion and Perseverance: Their story highlights the importance of passion, perseverance, and seeking help when facing challenges in the pizza industry. Check out Hella Pie Pizza Company here: https://hellapiepizza.com/ Follow Bella Hella Pie Pizza Company here: https://www.instagram.com/hellapiepizzaco/?hl=en https://www.facebook.com/HellaPiePizza/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: #pizzabusiness #pizzeria #pizza #brickandmortar Intro Music: Music track: Follow The Sun by Luke Bergs & Waesto Source: https://freetouse.com/music No Copyright Music for Video (Free) Outro Music: Music track: City Lights by Moavii Source: https://freetouse.com/music Royalty Free Music (Free Download)
Sun, August 18, 2024
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 From cook to owner: We discuss Neil's journey from pizza cook to pizza owner and the secrets to his shop's success. Importance of Communication, Planning, and teamwork: He shares his own experiences with building and expanding his business, offering valuable lessons for aspiring pizza entrepreneurs. Importance of having the right mindset: Neil believes in knowing when you have a good thing and protecting it. He also stresses the importance of being approachable and creating a welcoming atmosphere for the community. 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 sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Business Team Work Pizza Being a business owner Oven Pizzeria
Sun, August 11, 2024
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 personal growth, letting go of negativity, and focusing on positive aspects of life and business. - Community support: Emphasizes the importance of community and customer support in his success. A customer's kind gesture reinforces the impact of his work. Check out GFL Pizza here: https://www.instagram.com/gfl_pizza/ Follow GFL Pizza here: https://www.instagram.com/gfl_pizza/ https://www.facebook.com/GFLPizza/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: #insurance #pizzabusiness #pizza#menu #pizzeria GFL Pizza
Sun, August 04, 2024
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: - Importance of Systems: Al emphasizes the value of systematic and documented processes in pizzeria management. - Success Stories: He shares his experiences implementing systems at Hella Pie and Rose City Pizza, resulting in improved efficiency and profitability. - Tools for Success: Al discusses specific tools like dough recipes, plating guides, and prep inventory systems that can streamline operations. - Diverse Clientele: He reflects on the different types of clients he works with and the unique challenges of each. - Cultural Differences: Al shares a story about working in Kuwait, highlighting the importance of adapting consulting strategies to different cultural contexts. - Background and Expertise: He briefly touches upon his background in entrepreneurial studies and finance, which informs his consulting approach. 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 sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: #consulting #pizzabusiness #pizza #pizzaconsultant
Sun, July 28, 2024
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 with other restaurants. During the pandemic and the aftermath of George Floyd's death, Wrectangle Pizza struggled but helped the community by giving away food. After 7 concepts, they are thinking about future growth but want to be more calculated than before. Check out Wrecktangle Pizza here: https://wrecktanglepizza.com/ Follow Wrecktangle Pizza here: https://www.instagram.com/wrecktanglepizzamn/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack= Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Rectangle pizza Detroit-style pizza Square pizza Unique pizza concept Pizza competition winner (Good Morning America)
Sun, July 21, 2024
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 financial risks involved. Building a Plan: Pete didn't have a traditional business plan, but he researched and learned from resources like Live Plan and books on starting a business. Step-by-Step Growth: Pete started small, participating in farmer's markets and mobile events. He gradually reinvested his earnings in equipment and grew his operation. The Importance of Commitment: Pete emphasizes the importance of full commitment when starting a business. He highlights the risks involved and the need to be prepared to go all in. Scarcity as a Marketing Tool: Pete highlights the power of scarcity in marketing. By limiting his availability at events and initially focusing on mobile operations, he created a sense of demand for his pizzas. Multiple Revenue Streams: Pete discusses the benefits of having additional revenue streams beyond just the restaurant. He gives the example of his pizza classes and frozen pizzas. Check out Peter Campbell here: https://www.redwagon-mpls.com/ Follow Peter Campbell here: https://www.instagram.com/redwagonpizza/?hl=en Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack= Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Bacio Cheese Mobile Ca
Sun, July 14, 2024
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 enterprises. Financial aspects of running a restaurant: profit margins, overhead costs, and partnerships. Anthony's decision to buy out partners for full ownership highlights sacrifices and lessons learned. Importance of clear communication and planning in business partnerships, focusing on exit strategies. Prioritizing long-term goals and taking a pragmatic approach to business decisions. Check out Melt Pizza Company here: https://www.meltpizzacompany.com/ Follow Melt Pizza Company here: https://www.instagram.com/meltpizzacompany/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack= Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Insurance Pizza Business Pizza
Sun, July 07, 2024
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 touches on the importance of community within the pizza industry and the benefits of being open-minded to new ideas and products. Highlights: - Chapman's Journey: Starts young, inspired by 9/11 to be his own boss, learns from the best (Tony Gemignani), and builds a successful business. - Success Tips: - Customer-centric: Prioritize their happiness, be a "yes" company, and fix problems. - Quality & Consistency: Respect the craft, use scales, and constant testing/improvement. - Pricing: Charge per head, not per pizza, adjust every 6 months, use add-ons. - Staff: Pay well, educate them on the "why", and foster pride in their work. - Production: Master high-volume output, and learn the art of the wood-fired oven. - Marketing: Start small, build relationships with venues, and make your food memorable. - Open-Mindedness: Embrace new ingredients/techniques, industry is evolving. - Hot Takes: - Automatic gratuity: Tack it on, it's big money for staff, and no one complains. - Dough: High hydration, long fermentation, and gentle handling is key. - Ingredient trends: Mixing flours, and unique toppings are the future. Check out Siler Chapman here: https://silerchapman.com/ Follow Siler Chapman here: https://www.instagram.com/silerchapman/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack= Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: #worldpizzachampionship #mobilecatering #pizza #cateringbusiness #catering
Sun, June 30, 2024
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 and tipping: Although not always expected, gratuity can be a significant source of income for caterers. Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack= Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Catering Catering Pizza Master Packing List: https://docs.google.com/spreadsheets/d/1w3X2hMfjt5ZBDBIcqRRSDvs1eWwRBzOGxR5tBzREhGs/edit?usp=sharing
Sun, June 23, 2024
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 social media. Community: The pizza community is described as warm and welcoming, with a focus on collaboration rather than competition. Modernist Pastry: Stephanie shares that she is in the early research stages for their next book on pastry. Cookbook Success: The expert attributes the success of their books to their comprehensive research, high-quality production, and focus on education. Check out Modernist Cuisine here: https://modernistcuisine.com Follow Stephanie Swane here: https://www.instagram.com/sswane/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack= Baccio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Women In Pizza Pizza Cook Book
Sun, June 16, 2024
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 profit. Challenges of small business: He mentions the anxiety of financial insecurity and the difficulty of staying present and mindful in daily routines. Importance of passion and hard work: He emphasizes the importance of loving what you do and putting in the effort to achieve your goals. He is grateful for his passion for pizza making and the opportunity to work for himself. Goals and aspirations: His main goal is to provide a good life for his family and create lasting memories in their home and business. He is open to exploring business opportunities but prioritizes his family and his passion for pizza. The importance of community: He values the support of his local community and enjoys meeting new people through his business. Check out The Carlson Block here: https://www.carlsonblock.com Follow The Carlson Block here: https://www.instagram.com/carlsonblock Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack= Baccio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Small Business Wood Fire Oven
Sun, June 09, 2024
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 through a broker Highlights: Transition and Independence: They transitioned out of a partnership at Bootleg and opened Little Dynamite independently. Sourdough Challenges: Making sourdough on a commercial level is challenging, requiring precision and consistency. Starter Maintenance: They have a unique routine for maintaining their sourdough starter, emphasizing the importance of temperature and smell. Finding Their Location: After an extensive search and a hunch, they found their current location. Oven and Equipment Tips: They recommend buying used equipment, such as ovens and mixers, to save money and find durable options. Pizza-Making Process: They discuss their pizza-making process, including dough hydration, baking temperature, and cooking time. Check out Little Dynamite here: https://www.littledynamitepizza.com/ Follow Little Dynamite here: https://www.instagram.com/littledynamitepizza Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack= Baccio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Sourdough Pizza Business
Sun, June 02, 2024
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 to manage demand Check out What Up Dough here: https://whatupdough.com Follow What Up Dough here: https://www.instagram.com/whatupdoughla/ https://www.instagram.com/j.pizzaiolo/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack= Baccio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Business Pizza Making Pizza
Sun, May 26, 2024
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 to the US. Watch him discuss the importance of tradition and how he's ensuring Neapolitan pizza stays true to its roots. The Future of Pizza: The industry is changing! Francesco tackles the shortage of skilled pizza makers and his vision for training new pizzaiolo through The Pizza University. Innovation Meets Tradition: Francesco isn't afraid to push boundaries. Discover his revolutionary electric pizza oven that cooks faster and more consistently than wood-fired ovens, all while promoting sustainability. Pineapple Belongs on Pizza! Francesco, a traditionalist, can also appreciate a good pineapple on pizza- so long as it is elevated Check out Marra Forni here: https://marraforni.com/ Follow Marra Forni here: https://www.instagram.com/marraforni/ https://www.facebook.com/marraforni/ https://www.youtube.com/channel/UC3NMxq4ApGwN_L3QkapBixQ 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whats
Wed, May 22, 2024
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. She then promotes Rich Products' line of frozen and par-baked doughs, crusts, and toppings as solutions to these problems. Rich’s “Setting Trends”: Rich Products stays up-to-date on consumer trends through data and research, and that their products are designed to be easy for operators to use. Rich’s Making it Easy: Rich Products' products are designed to be easy for pizza businesses to use. Check out Rich’s: https://www.richs.com/ Follow 550 Pizzeria here: https://www.facebook.com/RichProducts/ https://www.instagram.com/rich_products/ https://twitter.com/RichProducts 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 https://corto-olive.com/?sscid=51k7_g9fhj&](https://corto-olive.com/?sscid=51k7_g9fhj Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Products Business Solutions Consumer Trends
Sun, May 19, 2024
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 we are, but know not what we may be”: They faced doubts from people who questioned their decision and their pizza style. But over time, they gained confidence in their product and approach. “ Strong reasons make strong actions.”: Now, they run a successful pizzeria with a unique style. “ Cruel to be kind”: Reviews can oftentimes make or break a restaurant. When they finally got a good review on Yelp, their business started to take off. Check out Much Ado About Pizza here: https://www.muchadoaboutpizzaca.com/ Follow Much Ado About Pizza here: https://www.instagram.com/muchadoaboutpizza/ https://www.facebook.com/p/Much-Ado-About-Pizza-LLC-100071681651247/ 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizzeria Pizza Business
Mon, May 13, 2024
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 two of them • A Fresh Start: Joe and Kam talk about how they presented their business to rent their space and how they got started slinging pizzas. • A Great Haul, literally: Joe and Kam talked about how they bought their used PizzaMaster, and how they had to push it for miles just to get it home! Check out Corner Slice: https://cornerslice.square.site/ Follow Corner Slice here: https://www.instagram.com/cornersliceshop TTG Podcast https://open.spotify.com/episode/1y3fSIjvZatHNWyt77sXWG?si=bPYZ0R6jSu2vKgu6r37waA Thank you to our show sponsors: https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= https://corto-olive.com/?sscid=51k7_g9fhj& https://www.baciocheese.com/ https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio https://www.instagram.com/whatsgooddough/ https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Business Buying Used Pizza Ovens Pizza
Sun, April 28, 2024
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, They Stand: Worker-owners share the profits and have a say in how the business is run. • From Pay to Benefits, everyone gets a slice: They discuss how they all get paid the same rate, and they also get health care benefits! Check out The Cheese Board Collective: https://cheeseboardcollective.coop Follow Cheese Board here: https://www.instagram.com/cheeseboardcoll/ https://www.facebook.com/cheeseboard/ Thank you to our show sponsors: https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= https://corto-olive.com/?sscid=51k7_g9fhj& https://www.baciocheese.com/ https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio https://www.instagram.com/whatsgooddough/ https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Collective Pizza Worker-Owned Business
Sun, April 21, 2024
@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 Pizzeria owner: Charlie used to be a postman and has since grown his business from a pop-up to a successful pizzeria. Staying Healthy: He has recently been focusing on his health and has lost weight by watching his diet and exercising more. Credit where credit is due: He credits his success to both his passion for pizza and his dedication to growth. Keeping it positive in the workplace: He is also focused on creating a positive work environment for his staff Check Out Charlie’s Pizzeria https://www.instagram.com/charliespizzeria/ 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Owning a Pizzeria Keeping a positive work environment Health Pizza Business
Sun, April 14, 2024
@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 opening the brick-and-mortar restaurant. He had no choice but to do everything himself. Form, Function, and Inspiration: The tiki bar theme came about because Salar liked the idea of a place people can escape to and have amazing food. Trends, trends trends: We discuss restaurant trends that we see- from french fries to halal and potentially, Tiki? Check out MaiPai Tiki Bar: https://www.instagram.com/maipaitiki https://www.facebook.com/maipaitiki Follow Salar: https://www.instagram.com/maipaitiki https://www.facebook.com/maipaitiki https://www.instagram.com/salardoesotherstuff/ 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Tiki Bars Pizza Business
Sun, April 07, 2024
@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 pizzeria despite its success, suggesting a deeper yearning. Fine Dining Fizzle: A stint at a fancy restaurant highlights Ale's desire for a different kind of culinary experience. Check out Alexandra: https://www.pizzawithale.com/ Follow Alexandra here: https://www.instagram.com/pizzawithale/ https://www.pinterest.com/pizzawithale/ https://www.facebook.com/pizzawithale 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Business Internship Culinary Experience
Sun, March 31, 2024
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 times. Free Samples Drive Sales: Minutes Pizza offers complimentary cinnamon bites with every order to incentivize purchases. Authenticity is Key: Christina highlights the importance of genuine interactions with customers. Community Matters: Giving back to the community is important to Christina. She shares how the community supported her business during a challenging time. Check out 550 Pizzeria: https://manizzaspizza.com Follow 550 Pizzeria here: https://www.facebook.com/manizzaspizzaparlor/ https://www.instagram.com/manizzaspizzaparlor/ 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: (LIST DOWN TOPICS HERE) Women’s Pizza Month Marketing Strategy Helping the Community Pizzeria
Wed, March 27, 2024
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 pizza recipes at home, gaining a loyal following for her larger-than-life creations. However, health department regulations forced her to keep things low-key. New York Style Pizza & More: 550 Pizzeria offers a variety of New York-style pizzas with unique flavors. While pepperoni and cheese are popular choices, the "Ghost Pizza" takes the top spot. They also have delicious pastas, with a secret heavy cream-infused sauce! The Heart of 550 Pizzeria: Our guest attributes the success of 550 Pizzeria to her faith, giving back to the community, and her unwavering belief in herself. She emphasizes the importance of prayer, helping others, and staying true to your roots. Breaking Barriers: As a woman in the pizza industry, she acknowledges the challenges but encourages others to pursue their dreams. "Never give up on your dreams and God is with you," is her message. BILLBOARD LINK: https://www.instagram.com/p/C3D2aDpJOvi/ Check out 550 Pizzeria: https://550pizzeria.com/about/ Follow 550 Pizzeria here: https://www.facebook.com/550pizzeria/ https://www.instagram.com/550pizzeria/?hl=en 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: (LIST DOWN TOPICS HERE) Women’s Pizza Month Pizzeria Helping the Community Pizza Maker’s Journey
Mon, March 25, 2024
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] https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= [Bacio Cheese] https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio [DM @whatsgooddough] https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Sun, March 17, 2024
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_medium=shareasale&utm_source=2800064&utm_campaign=1232202 [Corto Olive Affiliate] https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= [Bacio Cheese] https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio [DM @whatsgooddough] https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pop Up Ooni Detroit San Jose Bay Area
Wed, March 13, 2024
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: Sofia talks about her world tour that brought educational pizzamaking classes to Latin American countries. From Struggles to Success: Sofia shares the challenges she faced as a latino herself getting into other countries and shares her business growing pains. Follow Latinos en Pizza here: https://www.instagram.com/latinosenpizza/ https://www.youtube.com/@LatinosEnPizza https://twitter.com/LatinosEnPizza https://www.tiktok.com/@latinosenpizza 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] https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= [Bacio Cheese] https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio [DM @whatsgooddough] https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Women’s Pizza Month Latino Pizza Community Empowering Women Spreading the Love for Pizza Pizza Education
Sun, March 10, 2024
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 Check out Speederia Pizzeria: https://www.speederiapizzeria.com Follow Speederia’s Pizzeria here: https://www.instagram.com/speederiapizzeria/ 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: New York Style Pizza California Pizzeria Process Consistency in Pizza Making
Wed, March 06, 2024
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 scholarship initiative sponsored by Corto Olive Oil and Stanislaus Tomatoes to support aspiring women pizza makers. Christy and I also talk about navigating social media algorithms and share tips for engaging content creation. She encourages authenticity and being your own best friend. Follow Real Clever Food Here https://www.instagram.com/realcleverfood/?hl=en Get Your “For The Love Of Pizza Kit” Here https://corto-olive.com/?sscid=51k7_g9fhj& 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics:Women's Pizza Month Women in the Pizza Industry Christy Alia Real Clever Food Gender-neutral Food Sarah Minnick Chef's Table Corto Olive Oil Stanislaus Tomatoes Quality Pizza Ingredients Empowering Women in Pizza Laura Meyer Audrey Kelly Ann Kim Pizza Maker Scholarship Social Media Algorithms Engaging Content Creation Authenticity on Social Media
Sun, March 03, 2024
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 https://mailchi.mp/f830404a0a59/podbean 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Keywords: Efficient dough preparation techniques Scaling production challenges Streamlining dough preparation with machinery Alistair Hannmann dough making tips Boosting productivity in dough preparation Consistency and quality in dough production Rapid dough ball crafting Machinery benefits in food production Dough ball production strategies Alistair Hannmann efficiency secrets
Sun, February 25, 2024
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 the differing hands that touch it, and the weather that is outside of your control. Despite the difficulties, Michael emphasizes the importance of resilience and perseverance, noting that setbacks are inevitable but can be overcome with determination. Michael and I express a shared commitment to building a welcoming community within our respective businesses, fostering connections and a sense of belonging. Follow St. Vito Here https://www.instagram.com/st.vito_focacceria?igsh=MzY1NDJmNzMyNQ== 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Pizza establishment in Saint Vito, Fecascia Ria, Nashville, Tennessee Michael Hanna's backstory and pizza journey Significance of naming the pizza place after St. Vito Family involvement in the food industry Italian deli in Dallas, Texas Early career experiences Passion for kitchen work Importance of consistency in food service Resilience and perseverance in entrepreneurship Building a welcoming community in business Fostering connections and belonging in the community Hot wing spot in college Overcoming setbacks in entrepreneurship Commitment to customer satisfaction Quality pizza in Nashville, Tennessee
Sun, February 18, 2024
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 it's all about connecting with customers and delivering top-notch service to set them apart. He shares his childhood Influences and Passion for Pizza— a family-run fish and chip shop, where he learned the value of hard work and customer service from a young age. Follow Pizza Guyz Here https://www.instagram.com/pizzaguyzbelfast/ 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Pizza Guys Belfast Ciaran Kelly Pizza Guys Entrepreneurial Journey Running a pizzeria Roman cuisine classes in Madrid Third-party delivery services Brand maintenance Customer connection Top-notch service Family-run business Hard work and customer service Passion for Pizza Irish pizzeria Pizza in Belfast Local pizzeria insights
Sun, February 11, 2024
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 portioning ingredients and scaling recipes for consistent quality and cost control. If you waste an ounce of cheese per pizza, multiply it by however many pizzas you make in a day, a week, a month, and a year- that’s a lot of cheese. As a consultant, Al also shares and emphasizes doing more with fewer resources and simplifying processes for efficiency- this is especially key when just starting out. Al and I discuss why maintaining an organized workspace will streamline operations and enhance productivity. Follow Alastair Hannmanhttps://www.instagram.com/althepizzabuddha/ Sign Up For Our Mailing List https://mailchi.mp/f830404a0a59/podbean 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizzeria consultant Pizzeria management Pizzeria operations Cost control in bakeries Recipe scaling Ingredient portioning Vendor relationships in baking Efficiency in bakeries Bakery productivity Organized workspace Bakery consulting tips Bakery industry insights Bakery business strategies Consistent quality in baking Profitability in bakeries
Fri, February 09, 2024
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 episode if you are looking to grow your restaurant from 1 to multiple locations. This real live consult breaks down what its like to be in a situation where your company is growing and things are slipping through the cracks and there are a lot of important lessons to take. Follow Al Here https://www.instagram.com/althepizzabuddha/ Follow Acre Pizza Here https://instagram.com/acrepizza Sign Up For Our Mailing List https://mailchi.mp/f830404a0a59/podbean 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Sun, February 04, 2024
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 philosophy of equality, cross-training, and the challenges of implementing these principles in a business setting. He discusses providing benefits like paid time off and recognizing the challenges of balancing employee welfare with financial sustainability. Philip reminisces about the significance of bagels in his upbringing and shares a personal anecdote about enjoying bagels with his wife in Brooklyn. Philip compares the process of crafting bagels to the art of composing love letters, portraying each bagel as a tender sentiment yearning to be embraced and appreciated. Follow Philip Korshak Herehttps://www.instagram.com/korshak.bagels.poetry/?hl=en 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Wed, January 31, 2024
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 https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Sun, January 28, 2024
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 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Wed, January 24, 2024
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 Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Sat, January 20, 2024
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 traditional marketing budgets, attributing it to satisfied customers spreading the word. Mike shares valuable insights from a comprehensive social media project, correlating post outcomes with subsequent sales. 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Fri, January 19, 2024
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. 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Thu, January 18, 2024
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! Podcast Survey- Please fill it out to help the show! https://forms.gle/Vz6t9ztFgno4ZkMBA 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Sun, January 14, 2024
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 to take care of the business. Allowing and providing opportunities for employees to grow. Will shares the weekly meeting routine with managers and its focus on addressing issues, discussing numbers, and just simply asking how their week is. He explains the rationale behind why he takes them to lunch every week. Will excitedly shares what he does outside of the restaurant as he delegates operational tasks to managers- he focuses on other aspects such as marketing. Will shares how he uses one dough to make several styles of pizza https://www.instagram.com/sourdoughwillyspizzeria 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Fri, January 12, 2024
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: Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Sun, January 07, 2024
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 limitations, and the anticipation of improved efficiency with the new equipment. They emphasize the importance of experimentation in the pizza-making process. They wrap up by sharing their thoughts on what makes a good dough. https://www.instagram.com/graceyspizza 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Fri, January 05, 2024
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/ Podcast Survey- Please fill it out to help the show! https://forms.gle/Vz6t9ztFgno4ZkMBA 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Fri, December 29, 2023
Why I’m Not Doing A Top 10 Episode This Year (Here’s What I’m Doing Instead)
Podcast Survey- Please fill it out to help the show! https://forms.gle/Vz6t9ztFgno4ZkMBA 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com NO ORDER Anthony of Melt Pizza Co https://www.whatsgooddough.com/the-secrets-to-consistent-dough-with-anthony-of-melt-pizza-company/ Sarah Lovely's 5050 https://www.whatsgooddough.com/the-secret-ingredient-of-the-nations-top-pizzeria-with-sarah-minnick-of-lovelys-5050/ Juan G Post Boston https://www.whatsgooddough.com/how-to-grow-500k-pizza-followers-with-juan-perez-juangpizza/ Andrew Bellucci's Pizzeria https://www.whatsgooddough.com/pizzas-comeback-kid-the-story-of-andrew-bellucci-rest-in-pizza/ Craig June's Pizza https://www.whatsgooddough.com/the-rise-and-fall-of-junes-pizza-hint-this-is-why-you-need-to-go-legit-with-craig-murli-of-june/ Vincent Good Pie https://www.whatsgooddough.com/making-700-pizzas-a-day-committing-to-10000-hours-and-700-tickets-sold-with-vincent-rotolo-of-goo/
Sun, December 24, 2023
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 process of hiring people for his Pizzeria. Covering aspects of selecting potential employees, negotiations, training, and handling interpersonal dynamics. Drew and I talk about ensuring prompt pizza preparation and delivering the best possible experience to customers. If you're uncertain about your pizza preparation process, make sure to give this a listen. We emphasize that strategizing the most profitable way to make pizza varies for each business. Ending this episode with a quote: "Embrace the unfamiliar, and elevate yourself every time you reach your goal." https://www.instagram.com/marketpizzabdb 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Fri, December 22, 2023
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.
Sun, December 17, 2023
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 IG community. The owner and solo operator, Alim highlights the day to day of running a pizzeria. He magically finds a way to turn the mundane of going to Restaurant Depot into something worth watching through beautiful visuals and tasteful audio. In this show he tells us how he got started creating on social, his best tips for social media creation, and the hardest things about running a pizzeria solo. https://www.instagram.com/patio.pizza/ 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Fri, December 15, 2023
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.
Sun, December 10, 2023
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 moved to Fresno rather than opening up a brick in mortar in LA.He then tells us how he transitioned into catering via a golf cart. He emphasizes the importance of being prepared for the unpredictable challenges of being a mobile operator. Armen talks about the importance of not being cheap when it comes to certain things related to business (gold). As we wrap up, Armen leaves us with this advice: It’s okay to get inspired by others, but you also need to create your own path and avoid copying others. Instagram.com/dracarysla 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Sun, December 03, 2023
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 make the best pizza you can make at that moment. Running a pizzeria has been no walk in the park- with COVID and increased labor costs, John breaks down the struggles of the business and what he hopes to see happen in the future. My favorite part of the conversation was this: It's not just about delivering great pizza- it's also about crafting an unforgettable experience for every customer. John shows how his success is due to his ability to give amazing customer service. 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 https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com
Sun, November 26, 2023
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 https://docs.google.com/document/d/1o7pHYs-jZfNWFdIMYEQ7pSEoSrHqL20j-YPz9blBjgE/edit?usp=sharing Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/
Sun, November 19, 2023
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! Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/
Thu, November 16, 2023
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 School Pizzeria Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/
Tue, November 14, 2023
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 Arena of Metro Pizza Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/
Sun, November 12, 2023
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 you are looking to add new items to your menu and want people to order it. Brett and Cherish recently moved to Omaha Nebraska meaning they needed to establish trust with a new set of customers. We talk about how the move has been, what's working with them to get in front of a new audience, and other things that have been brewing as of late. (1:06) James Trees of Esther’s Kitchen (15:18) Brett and Cherish Geiger of Izzy’s Pizza Bus Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/
Wed, November 08, 2023
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 discusses the roadmap of 3PL (Third-party Logistics), and its role in the success of frozen goods businesses. Piggyback effect— it's like catching a ride on the momentum of those who have already paved the way while building solid relationships. Branding goes beyond just a logo or a tagline— it's the essence of your identity in the market. If you're considering starting a business or contemplating a rebranding journey, this is a must-listen! Wrapping up this episode on a positive note: If you love what you do and the purpose behind it, you're on the right track. Stay inspired! Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/
Mon, November 06, 2023
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, proving you can have the best of both worlds—healthy and tasty dough! Today we break down building a consumer-priced goods item and the difficulty of selling a frozen product. In wrapping up this episode, Michael, as a young entrepreneur, imparts the valuable lessons he gained from his early experiences in the business world. As this is his second start-up, he has a lot of knowledge to share about starting a business. Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/
Sun, October 29, 2023
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 operation. Pan grippers- what type should you buy and what to avoid? Dough size and weight? Ricotta? Sauce? There's a whole lot of talk. Just jump right in. You'll enjoy this one! Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/
Sun, October 22, 2023
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 opening up their second location in a whole new city. We talk about the many factors to considering when choosing a location for your restaurant. -As a business owner- sh!t can get overwhelming- so Brett talks about the steps he did to design his life so that he can take care of himself. This involves trusting employees with keys and much more.. Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/
Sun, October 15, 2023
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! https://docs.google.com/spreadsheets/d/1w3X2hMfjt5ZBDBIcqRRSDvs1eWwRBzOGxR5tBzREhGs/edit?usp=sharing Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this showOoni Pizza Ovens Affiliate Patreon: https://www.patreon.com/whatsgooddough https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/
Fri, October 13, 2023
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! https://docs.google.com/spreadsheets/d/1w3X2hMfjt5ZBDBIcqRRSDvs1eWwRBzOGxR5tBzREhGs/edit?usp=sharing Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this showOoni Pizza Ovens Affiliate Patreon: https://www.patreon.com/whatsgooddough https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/
Sat, October 07, 2023
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 wonderful other pizziaolos, and has taken on a journey focusing on his own gathering of knowledge of all things round, rectangle, flat, puffy, stretched, and panned. More than that Eidref Laxa has created something that has contributed beyond himself through his What’s Good Dough? Podcast. He is sharing what he learns about, as he says, Pizza. Business. Life. with the world. Like Faturday Omaha, he is connecting with food and there is a lot more here than just a tasty pizza. This is a fantastic conversion so, hang on to your fork, and listen if you’re hungry! 2pm Central 91.5 KIOS FM and streaming from kios.org Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this showOoni Pizza Ovens Affiliate Patreon: https://www.patreon.com/whatsgooddough https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138
Mon, October 02, 2023
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 to combat misconceptions and change people's perceptions of olive oil. Highlights: 👨🍳 David got into the olive oil industry purely by accident. There are no specialized schools that teach how to become a master miller- the skills come over time from applied knowledge. 🍕 Although olive oil is one of the most forgotten ingredients in pizza, it plays a huge role in elevating the flavors in any dish. It's a unique commodity with incredible aromas that makes other ingredients even better by adding depth and complexity. 🧑🌾 David hopes to close the loop between the producer and the consumer through a farm to table approach. This way consumers can have a more intimate connection with the makers of their olive oil. 🫒 Olive oil is a unique aroma loaded with antioxidants and polyphenols. It's an incredibly versatile oil that can be used for anything. 🌿 High quality olive oil comes from high quality, fresh olives that harvested at the exact right time. Its quality can be retained through a secure storage system that protects the product from light, heat, and air. 💡David's plan to grow the business is to get people to understand the impact of quality olive oil. By getting people to taste the freshness and citrusy nature of good olive oil, he hopes they recognize the difference. 💸 Premium olive oil, as well as anything premium in general, costs more due to investing more in the ingredients and the manufacturing process. That small difference in price, though, goes a long way in quality. 🚜 Mechanizing the harvest is what truly changed the olive oil industry, as companies were able to scale up the production of high-quality olive oil and make it more accessible to the general public. 💭 David believes we need to start thinking about olive oil the same way we do any fresh, perishable product. He finds that the biggest pushback from consumers is the price point, but they do like it once they taste it. 📈 Don't go into the pizza industry trying to compete with commodities. You have to be bringing quality to stand out. Audio Podcast Available at https://bit.ly/3ENnWkp Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this showOoni Pizza Ovens Affiliate Patreon: https://www.patreon.com/whatsgooddough https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mix
Fri, September 29, 2023
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 price, maintenance, and more. Patrick talks to us about his BIGGEST mistake in business and it has something to do with leverage (this is a golden nugget IMO) Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Ooni Pizza Ovens Affiliate Patreon: https://www.patreon.com/whatsgooddough Ooni Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER : SIGN UP TO MAKE PIZZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49
Thu, September 28, 2023
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 his mentorship with Tony started. He was not shy about asking for help and encourages other pizzamakers to shoot their shot. Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Ooni Pizza Ovens Affiliate Patreon: https://www.patreon.com/whatsgooddough Ooni Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER : SIGN UP TO MAKE PIZZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49
Mon, September 25, 2023
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 better for Pat and his business. Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Ooni Pizza Ovens Affiliate Patreon: https://www.patreon.com/whatsgooddough Ooni Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER : SIGN UP TO MAKE PIZZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49
Fri, September 22, 2023
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 to complete these rituals, staying consistent, and what to do if you’re short on time. Hilary leaves the audience with this: If you have a dream, go for it because dreams do come true if you choose to make it happen. Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Ooni Pizza Ovens Affiliate Patreon: https://www.patreon.com/whatsgooddough Ooni Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49
Thu, September 21, 2023
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. Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Ooni Pizza Ovens Affiliate Patreon: https://www.patreon.com/whatsgooddough Ooni Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49
Mon, September 18, 2023
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 her shop. Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Ooni Pizza Ovens Affiliate Patreon: https://www.patreon.com/whatsgooddough Ooni Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49
Sun, September 10, 2023
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 encouraged him to start selling pizza. Be open to acquiring new knowledge and skills. It can significantly contribute to personal growth and help you achieve your goals. Perfection is often an elusive goal and bumps in the road are an inevitable part of any journey. Tio uses those lessons to create a smoother operation for his pop-up. Tio eagerly shares his techniques for using his oven, offering valuable tips and insights to make countless Detroit-style pizzas for his pop-up. Tio shares some creative insights about using a cake circle for his pizza in lieu of pizza boxes. To help you grow, just take risks and don't be afraid to fail. Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Ooni Pizza Ovens Affiliate Patreon: https://www.patreon.com/whatsgooddough Ooni Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49
Mon, September 04, 2023
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 current situation to find happiness and peace. 💰 Craig used his savings to start his pizzeria, June's pizza, from a shipping container. Although he ended up losing the business, he was able to build up a huge following relatively quickly and gained a lot of support. 🏆 Pursuing your passion and scratching that creative itch is the most rewarding and fulfilling experience. 📖 If more information was the right answer, we'd all be billionaires. It's not enough to know the right things- take the information and act on it. 🙌 To run a successful business you need to fully believe in the process and what you're putting out. 🍕 Craig's ideal pie is inspired by the personality of the bay area: rustic, all over the place, and imperfect. 💗 Don't lose yourself or compromise your values and beliefs just to appease other people. Don't stray from the core vision you started with. Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49
Wed, August 30, 2023
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 the festival and uncover some of the fascination pizza makers have had with bagels over the last few years. Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Ooni Pizza Ovens Affiliate Patreon: https://www.patreon.com/whatsgooddough Ooni Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49
Sun, August 27, 2023
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.” This expansion showcases the success and growth of the business. 🍕 The upcoming Vegas Pizza Fest highlights the city’s vibrant pizza scene and offers an opportunity for pizza lovers to indulge. 🧑🌾 Building a local pizza community: Vincent mentions that they have loyal customers who visit the pizzeria regularly, making it their go-to place for various occasions. Also he has created community among his fellow pizzamakers. 🎉 The walls of fear are paper-thin, and on the other side, there are only good things, my friend. You just need to poke your head through and go, you know, because the fear of failure is real. But the fear of success is even more real. Check out the FULL PODCAST: https://youtu.be/KjQ6oEeBqDo Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Ooni Pizza Ovens Affiliate Patreon: https://www.patreon.com/whatsgooddough Ooni Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Wed, August 16, 2023
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 money you don't have. Always pay your credit card debt off in time to avoid high interest fees. 📈 Different credit cards have different benefits that cater to different people. When choosing a credit card, make sure the benefits align with what would specifically be best for you. 💳 Have a plan in place for how you're going to ensure responsible spending with your credit card. Always read the fine print so you know what you're getting into and how you can best benefit. Check out the FULL PODCAST: https://youtu.be/kU3EDe1spWI Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog\ Thanks for supporting this show! Earn 100,000 bonus points with the Ink Business Preferred® card or up to $1,000 bonus cash back with the Ink Business Premier® card, Ink Business Unlimited® card or Ink Business Cash® card. I can be rewarded too, learn more. https://www.referyourchasecard.com/21j/VEKTICAJ84 Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER: SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH: https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Sun, August 13, 2023
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 business go. Your employees may not do things as perfectly, but they're going to learn and grow from the experience. 👀 The best way to understand the world is to see it with your own two eyes. You'll gain a lot of value from tangible experiences you can fully immerse yourself in. ⌛ You can't get time back, so if there's something you want to do now, do it while you still have the time. Enjoy your life today because tomorrow is not promised. Earn 100,000 bonus points with the Ink Business Preferred® card or up to $1,000 bonus cash back with the Ink Business Premier® card, Ink Business Unlimited® card or Ink Business Cash® card. I can be rewarded too, learn more. https://www.referyourchasecard.com/21j/VEKTICAJ84 Check out the FULL PODCAST: https://youtu.be/04dMTCrQv9w Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog\ Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center- Use code GOODDOUGH: https://centralmilling.com/artisan-baking-center/ SLICE OUT HUNGER: SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH: https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Fri, August 11, 2023
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 efficiently. 💗 A good leader connects with their employees and understands what motivates them. They get them to take pride in their work and find meaning in the tasks they do. 🎯 Set and maintain the standards of practice. It's not enough to solely dictate the rules as a leader- you have to live by them as well. 📶 The only way you can truly grow is by being open to new ideas and trying new things. Audio Podcast Available at: https://bit.ly/3ENnWkp Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center- Use code GOODDOUGH: https://centralmilling.com/artisan-baking-center/ SLICE OUT HINGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH: https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Wed, August 09, 2023
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 pizzeria is a great way to turn negative customer experiences into positive ones. You can use them as a means of apology if you mess up someone's order. 💰 It's okay to learn how to make a product while you're selling it, as long as you know you're creating a product that's worth selling. Audio Podcast Available at: https://bit.ly/3ENnWkp Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center- Use code GOODDOUGH: https://centralmilling.com/artisan-baking-center/ SLICE OUT HINGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH: https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Sun, August 06, 2023
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 your processes more efficient, so it's important to keep an open mind and always look for ways to improve. 💥 Brent talks about his experience using his brand new PizzaMaster and how he came to realize the oven was not for him. 🤔 Always think carefully before making any big or expensive purchases. Don't forget to double check that you're placing the correct order as well. Audio Podcast Available at: https://bit.ly/3ENnWkp Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center- Use code GOODDOUGH: https://centralmilling.com/artisan-baking-center/ SLICE OUT HINGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH: https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Wed, August 02, 2023
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 be beneficial to your pizzeria. 🌀 Alastair believes that if you're opening a pizzeria the only mixer you need is a spiral, as it's versatile with many different styles of pizza. 💸 Instead of cheapening your product and ingredients, focus on how you're going to sell more. 📈 Focus on improving your systems and processes. All the little details matter, including the things you don't want to do. Check out the FULL PODCAST here: https://youtu.be/qZMS51wb5j0 Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center- Use code GOODDOUGH: https://centralmilling.com/artisan-baking-center/ SLICE OUT HINGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH: https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Sun, July 30, 2023
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 equipment they can use to make their business run smoothly. 🧑🔧 Alastair believes that pizzerias should find a good balance between using technology and human labor. He doesn't recommend the use of technology over human labor for all pizzerias, as some machines are better in situations with high labor. 🫓 Know your dough and adjust it as necessary to work well with your machines. ➗ Alastair recommends pizzerias of all kinds to purchase dough dividers. They're low maintenance, efficient, and can divide various sizes of dough. 💭 Technology is rapidly evolving, so it's important to always be open minded. Check out the FULL PODCAST here: https://youtu.be/ElNHNvJvEtg Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center- Use code GOODDOUGH: https://centralmilling.com/artisan-baking-center/ SLICE OUT HUNGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH: https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Fri, July 28, 2023
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. 🫂 Prioritize building up the people working with you, rather than the product. The product is reflective of the people that make it. 👑 The best way to lead is by example. Leadership is about serving your employees and customers. 🎯 You need to start acting today in accordance with the future you want. Make decisions in your daily life that aligns with who you want to be. 🙏 Be content for where you're at and what you have now. Always look at life with an attitude of gratitude. Check out the FULL PODCAST: https://youtu.be/86-dO0gkhFU Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center- Use code GOODDOUGH: https://centralmilling.com/artisan-baking-center/ SLICE OUT HINGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH: https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Wed, July 26, 2023
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 to visual cues in your dough and adjust accordingly to get it to how you want. 🤏 Tavern-style pizza requires the dought to be rolled thinly and evenly. This makes the pizza light and easy to eat as it doesn't leave customers overly full. Check out the FULL PODCAST: https://youtu.be/2CconqGZjZc Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center- Use code GOODDOUGH: https://centralmilling.com/artisan-baking-center/ SLICE OUT HINGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH: https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Sun, July 23, 2023
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 growth of Caleb's pizzeria was a slow process, but he learned a little more every day. He taught himself about pizza by spending a lot of time on YouTube, talking to culinary friends, and eating all kinds of pizza during his travels. ✈️ Caleb traveled to various pizzerias to understand what good pizza looked and tasted like. He found that the people behind the pizza were just as important as the quality of the pizza itself. 🌾 Prioritize the health and wellness of your customers by investing in organic flour and high-quality ingredients. 💪 Hands-on experience is a crucial part of the learning process, as it gives people the chance to learn from their mistakes. Check out the FULL PODCAST: https://youtu.be/edDSudxEYdw Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center- Use code GOODDOUGH: https://centralmilling.com/artisan-baking-center/ SLICE OUT HINGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH: https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Wed, July 19, 2023
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 integral for your business to thrive. 🎯 Know your endgame. Have a clear picture of your goals so that you have a better idea how to get there. Check out the FULL PODCAST: https://youtu.be/BTNRe2WiYV8 Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center- Use code GOODDOUGH: https://centralmilling.com/artisan-baking-center/ SLICE OUT HUNGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH: https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Sun, July 16, 2023
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 out making 30 pizzas a week, but increased to 70-100 a week as demand grew. 👥 You can't do everything on your own. Don't be afraid to delegate your work to a group of trustworthy people. ⌚ Patience and timing is crucial when it comes to building a business. Just focus on consistently making good products, and the recognition will come. Check out the FULL PODCAST: https://youtu.be/fsnkt2-4bsw Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center- Use code GOODDOUGH: https://centralmilling.com/artisan-baking-center/ SLICE OUT HUNGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH: https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Fri, July 07, 2023
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 dimensions in your photos to make your food look more captivating. 💵 You always get what you pay for. More investment will give higher quality results. Check out the FULL PODCAST: https://youtu.be/z_5CD67Exns Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER: SIGN UP TO MAKE PIZZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Wed, July 05, 2023
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 learnings to his restaurant, Melt Pizza Company, and was able to scale up his pizza production from a hundred pizzas to a thousands pizzas a week. 🍕 Everything about dough affects it. Understanding your environment is essential to getting your dough how you want it. 🗒️ When you’re just starting out, taking notes on everything will help you identify the crucial elements of successful dough management. Check out the FULL PODCAST: https://youtu.be/dj8ChBVnlOw Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER: SIGN UP TO MAKE PIZZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Sun, July 02, 2023
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 brick and mortar restaurant just this year. His restaurant serves Detroit style pizza, coupled with Filipino forward dishes to highlight his heritage. 📄 Anthony limits his restaurant menu to one page in order to reduce food costs and food waste. 🏃 Sometimes you just need to reach for your dreams and see what happens. It’s crazy what can happen if you really try hard and believe in yourself. Check out the FULL PODCAST: https://youtu.be/UEdPxeTE3qw Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 SLICE OUT HUNGER: SIGN UP TO MAKE PIZZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Wed, June 28, 2023
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 higher in search results. 📨 Don’t be afraid to ask for what you deserve. 🚫 Over-optimizing, or keyword stuffing, by excessively inserting keywords into content can lead to lower search engine rankings and can make your articles look inauthentic. 💻 Keep SEO optimization in mind, but focus first and foremost on creating quality content that stands the test of time. 🌐 Take advantage of all the free resources, softwares, and sites available. https://www.thursdaynightpizza.com/ https://instagram.com/thursdaynightpizza Audio Podcast Available at https://youtu.be/fZ29UR6-0Z0 Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center: Use Code: gooddough https://centralmilling.com/artisan-baking-center/ SLICE OUT HUNGER: SIGN UP TO MAKE PIZZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Sun, June 25, 2023
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 tips. 🥣 Peggy’s recipe development process involves a lot of trial and error. She finds that the more experience she has, the quicker it is for her to develop these recipes. 📝 Peggy writes recipes as foundationally basic as possible because she believes that they should be accessible to all kinds of people. 🗣️ The key to good communication is clarity. 📈 Don’t follow social media trends that feel inauthentic. There’s no one right way to do social media. https://www.thursdaynightpizza.com/ https://instagram.com/thursdaynightpizza Check out the FULL PODCAST: https://youtu.be/VOwRRyYWhXw Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center: Use Code: gooddough https://centralmilling.com/artisan-baking-center/ SLICE OUT HUNGER : SIGN UP TO MAKE PIZZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Wed, June 21, 2023
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 keep in touch with friends and family, but his posts slowly gained him followers. 🌎 People from all over the world began to discover Juan's videos, many of which traveled far and long to try the pizza. 🌐 To grow your social media you must consistently engage with the community you’ve built. 💡 Take inspiration from others and use it to find your own personal style. Audio Podcast Available at https://bit.ly/3ENnWkp Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Mon, June 19, 2023
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 moving on to a bakery and eventually California Pizza Kitchen. 🧑🍳 Perez enjoyed working in the kitchen and fell in love with cooking. He worked multiple jobs to gain more hands-on experiences and to make ends meet. 🎉 He now shares his pizza creations on social media and has gained a significant following. Check out the FULL PODCAST: https://youtu.be/BqdAkCf6MRI Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Ooni Pizza Ovens Affiliate: https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate: https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America: https://www.ourtowndirectmail.net/ Famag Mixer Affiliate: https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Sun, June 11, 2023
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 important role in shaping the flavor of your dough. 🍕 Having good instincts when it comes to making pizza comes with experience. ⚖️ Sarah talks about finding a balance between trusting yourself and being open to new ideas. ✒️ Find your signature style and stick with it. Check out the FULL PODCAST: https://youtu.be/j8tKQh8-hhs Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center: Use Code: gooddough https://centralmilling.com/artisan-baking-center/ SLICE OUT HINGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Sun, June 11, 2023
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 five-hour span. 🥬 Sarah talks about how Lovely’s uses more inventive ways to integrate vegetables into pizza. 🍅 Establish a good relationship with local farmers to gain access to fresh ingredients. 💸 Know the value of your food and don’t undersell yourself. Check out the FULL PODCAST: https://youtu.be/k6x8A2LEYWQ Sign Up For Our Mailing List https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show! Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Central Milling 30% off Artisan Baking Center: Use Code: gooddough https://centralmilling.com/artisan-baking-center/ SLICE OUT HINGER : SIGN UP TO MAKE PIZA WITH TEAM GOOD DOUGH https://forms.monday.com/forms/9282cf204e8a42d716609bd2806d4d49 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV #pizza #pizzapodcast #pizzabusiness #shorts
Sun, June 04, 2023
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.
Thu, June 01, 2023
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.
Sun, May 28, 2023
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 💰 Know your worth Sign Up For Our Mailing List: https://mailchi.mp/83cc1e422fb0/podcast-blog https://www.patreon.com/whatsgooddough Thanks for supporting this show! Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ Famag Mixer Affiliate https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV @marketpizzabdb https://www.instagram.com/marketpizzabdb/
Sun, May 21, 2023
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 Audio Podcast Available at https://bit.ly/3ENnWkp Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV 4. #pizza #pizzapodcast #pizzabusiness #shorts Specialized Hashtags
Sun, May 14, 2023
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 Ooni Pizza Ovens Affiliate Corto Olive Affiliate Our Town America Famag Mixer Affiliate Gusto Payroll Affiliate Audio Podcast Available at https://bit.ly/3ENnWkp Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV
Sun, May 14, 2023
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 and going viral on social media Ooni Pizza Ovens Affiliate Corto Olive Affiliate Our Town America Famag Mixer Affiliate Gusto Payroll Affiliate Dtown Audio Podcast Available at https://bit.ly/3ENnWkp Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV
Sun, May 14, 2023
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 Corto Olive Affiliate Our Town America Famag Mixer Affiliate Gusto Payroll Affiliate https://www.instagram.com/kellybone/ Audio Podcast Available at https://bit.ly/3ENnWkp Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV
Sun, May 14, 2023
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 to spread the word about neapolitan pizza and its history, and keep up the standards of this special food.
Sun, May 07, 2023
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 the challenges with build-outs and break-ins, Christina runs an amazing business with a solid team. Recently her store was ranked number 37 in the nation. 🍕 Christina’s advice to other entrepreneurs is to not let their egos or lack of self-confidence get in the way and just go out there and get it! Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Gusto Payroll Affiliate Christina Martin https://www.instagram.com/chbaxstar/ Manizza’s Pizza Parlor - LAS VEGAS https://instagram.com/manizzaspizzaparlor Our Town America https://www.ourtowndirectmail.net Check out the FULL VIDEO PODCAST: https://youtu.be/c6AuhvJmlTk Audio Podcast Available at https://bit.ly/3ENnWkp Check out our Socials! Facebook: https://bit.ly/3IZW676 Instagram: https://bit.ly/3ZlfroC Spotify: https://spoti.fi/3IEpPRx YouTube: https://bit.ly/3Z8pQnH TikTok: https://bit.ly/41M3xoV
Fri, April 28, 2023
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. Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Gusto Payroll Affiliate
Sun, April 23, 2023
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. Youtube Survey 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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Gusto Payroll Affiliate https://instagram.com/pannedfresno Tag me on IG:@whatsgooddough
Wed, April 19, 2023
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. Youtube Survey 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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Gusto Payroll Affiliate @missionpizzanapoletana Tag me on IG:@whatsgooddough
Fri, April 07, 2023
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. Youtube Survey 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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Gusto Payroll Affiliate @tagliopizza @robcervoni Tag me on IG:@whatsgooddough
Thu, March 30, 2023
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
Fri, March 24, 2023
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? Youtube Survey 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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Gusto Payroll Affiliate @pizza https://instagram.com/pizza Tag me on IG:@whatsgooddough
Mon, March 20, 2023
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. Youtube Survey 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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Gusto Payroll Affiliate Guest IG: @lisalucyb Tag me on IG:@whatsgooddough
Mon, March 13, 2023
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! Youtube Survey 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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate https://instagram.com/lastdragonpizzahttps://instagram.com/lastdragonpizza Tag me on IG:@whatsgooddough
Tue, March 07, 2023
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. Youtube Survey 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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Guest IG: @shealynsharleen Tag me on IG:@whatsgooddough
Sun, February 26, 2023
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 Survey 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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Guest IG: @psychic_pie Tag me on IG:@whatsgooddough
Mon, February 20, 2023
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. Youtube Survey 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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Guest IG: @ey3ampizza Guest Youtube: https://www.youtube.com/channel/UCc9aPLe6l-rpvnDoLXcm_kg Tag me on IG:@whatsgooddough #vegan #foodtruck #northcarolina
Sat, February 11, 2023
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. Youtube Survey 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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Guest IG: @thepizzagavones Guest Youtube: https://www.youtube.com/channel/UCc9aPLe6l-rpvnDoLXcm_kg Tag me on IG:@whatsgooddough
Sat, February 11, 2023
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. Youtube Survey 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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Guest IG: @thepizzagavones Guest Youtube: https://www.youtube.com/channel/UCc9aPLe6l-rpvnDoLXcm_kg Tag me on IG:@whatsgooddough
Fri, February 03, 2023
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. Youtube Survey 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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Guest IG: @althepizzabuddha Tag me on IG:@whatsgooddough
Fri, January 27, 2023
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. YoutubeSurvey 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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Guest IG: @althepizzabuddha Tag me on IG:@whatsgooddough
Fri, January 20, 2023
Do I Need A Spiral Mixer? 4 pros + 3 cons before making the investment
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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Guest IG: @santabarbarabaker, Youtube, Website Tag me on IG:@whatsgooddough Blog Post> https://www.podpage.com/whatsgooddough/blog/do-i-need-a-spiral-mixer/
Fri, January 13, 2023
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-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Guest IG: @santabarbarabaker, Youtube, Website Tag me on IG:@whatsgooddough
Fri, January 06, 2023
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 as he grows his business, as well as his work ethic and how he balances his various projects and passions. Thank you for supporting me: Buy me a pizza! https://ko-fi.com/whatsgooddough Ooni Pizza Ovens Affiliate Corto Olive Affiliate Famag Mixer Affiliate Feel free to share these affiliates with friends! Guest IG: @JimSerpico @breadforthepeople @sidehustlebread IG:@whatsgooddough
Sun, January 01, 2023
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
Sat, December 17, 2022
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 www.instagram.com/rosehillsourdough Thank you to Ooni Pizza Ovens and Corto Olive Oil for sponsoring this episode. Follow me on IG HOW TO WIN A BREAD MAT (More details at the end of the show) 1. Leave a 5 STAR rating on APPLE PODCASTS (Sorry non apple users- get a friend to leave one for you) 2. Screen shot the rating and DM on IG or email me eidref@whatsgooddough.com 3. Wait for confirmation!
Sat, December 10, 2022
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 Instagram Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://corto-olive.com/ Support the podcast by using my affiliate links below! Buy an Ooni! (Thank's for supporting the show!) Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop Get Your Famag Mixer
Sun, December 04, 2022
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. https://www.instagram.com/bitetwicepizzareviews/ Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://corto-olive.com/ Support the podcast by using my affiliate links below! Buy an Ooni! (Thank's for supporting the show!) Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop Get Your Famag Mixer
Fri, November 25, 2022
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. Get social https://www.instagram.com/hudsonandpackard/ https://www.instagram.com/whatsgooddough Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://corto-olive.com/ Support the podcast by using my affiliate links below! Buy an Ooni! (Thank's for supporting the show!) Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop Get Your Famag Mixer
Fri, November 11, 2022
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. Get social https://www.instagram.com/maryanngee1/ https://www.instagram.com/whatsgooddough Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://corto-olive.com/ Support the podcast by using my affiliate links below! Buy an Ooni! (Thank's for supporting the show!) Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop Get Your Famag Mixer
Fri, November 11, 2022
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. Get social https://www.instagram.com/pauliegees https://www.instagram.com/whatsgooddough Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://corto-olive.com/ Support the podcast by using my affiliate links below! Buy an Ooni! (Thank's for supporting the show!) Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop Get Your Famag Mixer
Fri, November 04, 2022
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! Get social https://www.instagram.com/pauliegeeslogansquare https://www.instagram.com/whatsgooddough Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://corto-olive.com/ Support the podcast by using my affiliate links below! Buy an Ooni! (Thank's for supporting the show!) Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop Get Your Famag Mixer
Fri, October 28, 2022
@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! https://www.instagram.com/chefsalimgafayri/ Get Your Famag Mixer Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, October 21, 2022
My Favorite Slice in Chicago Finessed One Bite Pizza Reviews with Brett and Chadd @zazaspizza
You have to hear this one. Follow Zazas Pizza https://www.instagram.com/zazaspizza/ Get Your Famag Mixer Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, October 14, 2022
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. https://www.instagram.com/slice/ Get Your Famag Mixer Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, October 07, 2022
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 started and his best tips for those of us who have shirts that are representative of our brand. Follow Chris on IG @ Doughballdisco https://www.instagram.com/doughballdisco/ Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, September 30, 2022
$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
Fri, September 23, 2022
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’t want to miss. Follow Chris https://www.instagram.com/dougheyedpizza/ Get Your Famag Mixer Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Sat, September 17, 2022
Traveling Pizza Maker, Scaling Up, and Food Truck Mistakes with Kaleigh @itsthepizzaslut
Follow Kaleigh https://www.instagram.com/itsthepizzaslut/ Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, September 09, 2022
Experience Is The Best Teacher- 3 Key Things I Learned Doing A Charity Pop Up
Get Your Famag Mixer Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, September 02, 2022
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! Follow Lewis https://www.instagram.com/unholypizzauk/ Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, August 26, 2022
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! ------------- Follow Luis https://www.instagram.com/peelsonwheelspizza/ https://www.instagram.com/pizzawithperez Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, August 19, 2022
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! -------------- 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! Pre-Order Your Book Now Share this episode on IG and tag me for a chance to win a copy! @whatsgooddough -------------- Follow Scott https://instagram.com/scottspizzaproject Sign up for Pizzaioli Pop Up Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, August 12, 2022
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. Follow Robert https://www.instagram.com/millys_pizza_in_the_pan/ Sign up for Pizzaioli Pop Up Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, August 05, 2022
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. Follow Billy https://www.instagram.com/therealbillyz/ DONATE https://mda.donordrive.com/index.cfm?fuseaction=donorDrive.event&eventID=1391 Sign up for Pizzaioli Pop Up Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, July 29, 2022
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 Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, July 22, 2022
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. https://www.instagram.com/pizzanerdsoh Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, July 15, 2022
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. https://www.instagram.com/smartpizzamarketing/ www.smartpizzamarketing.com Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, July 08, 2022
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! https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/ https://rosehillsourdough.com/product/baking-with-rosehill-sourdough/ https://www.instagram.com/rosehillsourdough/ Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, July 01, 2022
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. Auto-Generated Transcript Available at www.whatsgooddough.com/ines Find Ines on IG www.instagram.com/lupacotta Add me on IG -https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, June 24, 2022
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. Auto-Generated Transcript Available at www.whatsgooddough.com/adam Find Adam on IG www.instagram.com/pizzapayaa Add me on IG -https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, June 17, 2022
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. Auto-Generated Transcript Available at www.whatsgooddough.com/alex https://howtoopenapizzashop.com/ https://www.alexkoons.com https://www.youtube.com/c/HOTTONGUETV https://instagram.com/hottonguepizza https://sliceouthunger.org/pizzaioli-popup-series-2022 Add me on IG -https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, June 10, 2022
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. Sign up for Pizzaioli Pop Up Here! https://sliceouthunger.org/pizzaioli-popup-series-2022 Add me on IG -https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, June 03, 2022
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 Follow Orlando Foods -https://www.instagram.com/orlandofoodsales/ Add me on IG -https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, May 27, 2022
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 Follow Arthur https://www.instagram.com/nycbestpizza Add me on IG -https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, May 20, 2022
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 https://www.instagram.com/devouredpopup/ Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, May 13, 2022
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 balances being a mother and a business owner. https://www.instagram.com/kairos_pizza Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, May 06, 2022
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 https://amzn.to/3yeH2xh Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop Timestamps (7:20) The Auditory Snap (16:40) Working with High Hydration Dough and longer bakes (21:50) Who is innovating today (30:20) Where do we need to innovate? (36:40) Pizza Ten Commandments (45:18) Pizzamaker’s greatest hits (57:50) What’s Next for Peter? Closing questions
Wed, May 04, 2022
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. Follow Ethan @NaturallyLeavenedPizza https://instagram.com/naturallyleavenedpizza Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, April 29, 2022
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! Follow Ethan @NaturallyLeavenedPizza https://instagram.com/naturallyleavenedpizza Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop Timestamps (5:36) What's Good Dough? (10:08) Keto Pizza Life (12:36) Quick intro to sourdough (17:22) What is your recipe today? (22:28) Issues with canotto style (24:43) Flour, fermentation (41:09) Shaping & baking
Fri, April 22, 2022
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 https://www.instagram.com/radpiesmd White Rabbit Gastropub https://www.instagram.com/whiterabbitgastropub/ Kenneth's Personal IG https://www.instagram.com/officialmacfawn/ Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, April 15, 2022
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. Follow Ooni https://www.instagram.com/oonihq Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop TIMESTAMPS (3:03) What's Good Dough? (6:08) How did you two meet? (8:16) How were tasks divided up in the beginning (10:11) Kickstater (17:32) Was an Ooni an overnight success? (25:10) You need values to succeed (30:04) Commercial use of Ooni (33:45) Future plans (46:56) Wrapping up
Fri, April 08, 2022
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 Follow Omar https://www.instagram.com/famousosofficial Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop TIMESTAMPS (5:49) The obsession with New York Pizza (15:50) Are pizza classes worth it? (20:23) How did you bring it to Pakistan? (29:55) How much are you charging for pizza?
Wed, April 06, 2022
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! Add me on IGhttps://www.instagram.com/whatsgooddough Buy an Ooni! https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Mon, April 04, 2022
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? Add me on IGhttps://www.instagram.com/whatsgooddough Buy an Ooni! https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Fri, April 01, 2022
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. Follow Mike @ https://www.instagram.com/mikeshothoney Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop TIMESTAMPS! (3:20) Marketing a complimentary food (9:50) 3 Pivotal Moments (17:35) Changing the bottle and adaptability (22:20) Drip Check (29:30) Final Piece of Advice
Thu, March 31, 2022
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 justification for doing so. Follow Sarah @ https://www.instagram.com/sarahminnick_/ Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop TIMESTAMPS! (11:15) What's in Sarah's dough (and why) (16:36) Maintaining consistency + managing employees (30:11) A framework for using vegetables on pizza + the secret (35:04) Shopping at farmer's markets (42:19) Let's talk ranch + closing thoughts
Sat, March 26, 2022
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 @nic.bean Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t-shirt!
Sat, March 26, 2022
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! Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t-shirt! Timestamps and People (1:57) What's Good Dough (4:17) Donatella @Donatellaarpaia (5:14) Miriam @TheZaReport (6:08) Andrea @BkFreshGrocer (6:45) Maberly @BrooklynsBestLV (7:33) Leah @pizzaleah707 (8:29) Liz @BrooklynsBestLV (9:03) Liryc @lirycnotlyric (9:42) Samantha @mezzalunawoodfiredpizza (11:09) Linda @firedupfresh (11:46) Cherish @izzyspizzabus (12:54) Jhy @Devouredpizza (14:07) Nicole Bean @nic.bean
Fri, March 18, 2022
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 running a pop up with a torn ACL, to managing customer expectations after burning their pizzas Important Links Add Ashley on IG @pizzabonesrva Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t-shirt! Timestamps (3:44) What's Good Dough? (7:23) What did you learn from Tartine? (12:47) Moving back to Richmond (17:25) Running a pop up without being there (23:16) Opening day of the brick and mortar (30:38) The recipe is the easiest part (34:40) Fixing your mistakes with customers (40:00) Building your community is good for business (45:02) What are pizza bones + Closing thoughts
Wed, March 16, 2022
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 Add Jenna On IG Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t-shirt!
Fri, March 11, 2022
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. Important LInks Add Jenna On IG Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t-shirt! Timestamps (3:58) What’s Good Dough? (8:38) What influenced you the most for your style of pizza? (10:53) How to cut the canotto style pizza? (13:51) How do you get that big beautiful crust (25:56) In-home private dining (37:54) Finding your purpose in pizza (49:34) How do you come up with your combinations + final thoughts
Fri, March 04, 2022
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 Add Christy on IG @RealCleverFood Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t-shirt! Timestamps (4:40) What’s Good Dough? (9:06) How do you resist the evils of IG? (20:00) Common misconceptions in pizzamaking (27:30) Intro to Womens pizza month (43:20) Whats next for real clever food + closing
Fri, February 25, 2022
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 touch on the future vegan pizza and whether or not it will go to the moon Recommended Reading: The Restaurant Man Thank Scott (via Email) Talk pizza and podcast with others - Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt! Timestamps (6:02) intro to the pizza world (14:05) selling a pizzeria (22:00) Can a restaurant value brand over profitability? (36:00) Cashew Cheese (46:09) Are vegan alternatives healthy?
Tue, February 22, 2022
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. Check out Lucio’s newsletter email me: eidref@whatsgooddough.com Buy an Ooni Get your Corto olive oil 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 Grand Resort, The Hermitage Hotel, the New York Hilton and Starwood (Sheraton). He currently serves as the CEC of infosys.
Fri, February 18, 2022
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. Add Josh On IG @wickedfirepizza Talk pizza and podcast with others - Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, February 18, 2022
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! Talk pizza and podcast with others - Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Sun, February 13, 2022
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 Join Caesars Rewards Get Southwest Miles By Signing up for their credit card (Affiliate)
Fri, February 11, 2022
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 Add Josh On IG @wickedfirepizza Talk pizza and podcast with others - Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt! TIMESTAMPS (03:24) Intro + 2AM Pizza (Thank you for using the timestamps! ;]) (7:00) What kind of pizza are you making + varying hydration levels) (11:00) Saturating a wood-fired oven and remaining consistent (22:31) taking feedback from others+ building a strong brand (28:10) story of how josh quit his job, the conversations that had to happen, and the lifestyle change. (51:18) Rapid-fire questions + one mistake people can avoid, and final thoughts
Fri, February 04, 2022
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) Windsor Style Pizza Deep Dive (10:28) How did you get started in pizza? (18:40) Do weird pizzas sell? (36:50) Taking an ownership position at Armandos, Motivating employees, and turning around a failing storeImportant Links Add Dean On IG Talk pizza and podcast with others - Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Wed, February 02, 2022
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 never felt satisfied with my progress with pizza in general. So in December of 2021, I sat down and reflected and told myself that I’m going to commit to one style and that is gonna be pan/Sicilian style pizzas. But not only am I committing to that one style. I’m committing to one flour, and one recipe. And yes, I’ve been writing down my notes too. My goal is that every Monday that I dedicate a pizza to a podcast guest, It’s going to be a fluffy, high hydrations Sicilian naturally leavened pizza made with central milling high mountain flour, Does it really make a difference? For me, absolutely. Throughout 2021, my progress was split into so many styles. In some styles, I made no progress at all. After doing one full month of making the same dough recipe bake after bake, I’ve learned so many minor details that ultimately all add up in my quest for mastery. The ONE Thing: The Surprisingly Simple Truth About Extraordinary Results https://amzn.to/3HnbeIj cut through the clutter achieve better results in less time build momentum toward your goal dial down the stress overcome that overwhelmed feeling Join The Pizza Podcast Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Wed, February 02, 2022
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 into each and every post. When dissecting how this individual manages to put out A+ content day after day, she stated one thing that stood out. She initially started this pizza journey with a goal in mind. Not only did this goal jumpstart her Instagram account, but it also contributed to her creativity. Listen to find out how this goal can make you a better pizza maker. Join The Pizza Podcast Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, January 28, 2022
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. In the same spirit as setting up a pizza making goal, her creativity also stems from showing up everyday, making, and posting. If you want to jump around, there are time stamps in the description for your convenience. Extended version (Listen or Watch)! Important Links Add Feng on IG Talk pizza and podcast with others - Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt! Timestamps What came first the pizza or the pun (1:50) Pizza Origins story (6:46) Pizza Inspiration (12:25) Weirdough Wednesday (14:13 ) Behind the dough (21:54) Media creation (29:35) Process for coming up with new Pizzas (46:50) One mistake in pizza (51:57) Final thoughts (54:19)
Fri, January 21, 2022
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, this show is for you too. For your reference, there are timestamps below so that you can just jump around to the topics that interest you most. Watch Pizza Wars Add Nicole on IG Join The Pizza Podcast Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt! (01:19 ) Intro (6:09) Mind body and soul (10:12) Consistency matters (Check for exactness (14:48) lessons from mark Iacono (20:02) how do you prepare for pizza wars? (24:45) How Nicole Russell Deals with with Frank Pinello and Jo (31:34) Competition struggles (37:14) Bringing your friends up with you (49:4) Questions from the audience (52:55) What wave are you creating (57:00) What’s one mistake people can avoid in the pizza business? (58:10) Final Words
Fri, January 14, 2022
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 about how Fredi handle’s his business after getting One Bite famous and you’re going to hear about all of the work he’s accomplished with his foundation. If you’re looking to learn about all of that, this is the perfect episode for you. There are also timestamps in the description in case you just want to jump around. Join The Pizza Podcast Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt! (1:11) Intro (6:25) Dave Portnoy - Whether your like him or you dont… (10:07) How do you prepare your business before the crowds come? (13:02) What’s different in the business today? (20:48) Messing up a pizza- Owner vs. Home baker (24:00) Dealing with negativity from new customers (28:00) Fredi’s foundation (33:37) What is your end goal? (37:15) Keep it simple (42:09) Sage advice from a 41 year pizza vet
Mon, January 10, 2022
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. Follow MATT Join The Pizza Podcast Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, January 07, 2022
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 can try for yourself! If you’re looking to learn about both, feel free to listen to the whole thing. If not, there are timestamps in the description so that you can just jump around to the topics that matter to you. Follow MATT Join The Pizza Podcast Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt! TIMESTAMPS (03:17) Intro (04:06) Why Sourdough? (07:28) Tips to starting your own starter (08:53) Do you refrigerate your starter? (29:49) 3 Vs. 5 Day Sourdough (31:29) Is sourdough easier than commercial yeast? (34:36) Health effects of sourdough (38:34) Instagram Growth (43:36) It doesn't happen overnight (46:07) With growth, comes haters (57:50) Flour, Cheese, Sauce Etc etc (62:41) One mistake people can avoid (01:04:56) What do you want to leave the audience with today
Fri, December 31, 2021
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! ---- Join The Pizza Podcast Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil ---- 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-Doughcational (10:04) Most Positive (10:48) Community oriented (11:54) Best Storyteller/Most Inspirational (12:27)
Tue, December 28, 2021
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 travel hacking. The point of travel hacking is to accumulate large amounts of frequent flyer miles and points through the use of introductory credit card offers. These miles and points allow me to travel for basically free. I’ve saved ~tens of thousands of dollars on travel and I hope that by the end of this podcast, I can at least help you get free flights New York to do a pizza crawl or get a free night's stay in Chicago at next year's pIzza festival. If you like this information- let me know via the Facebook Discussion Group - If you want more information - you can check @doctorofocredit - they are unbiased as they are not paid by banks. Below are some of the cards that are easy, blanket recommendations. If you'd prefer more specific-to-you help, I got you! LMK @whatsgooddough Best Starter Credit Card- Earn $200 cash back with Chase Freedom Unlimited or Chase Freedom Flex credit card. I can be rewarded, learn more. Best Business Card Earn 100,000 bonus points with the Ink Business Preferred® card or $750 bonus cash back with the Ink Business Unlimited® card or Ink Business Cash® card. I can be rewarded too, learn more. I will update this post with better offers... Right now my favorite card- the Chase Sapphire Preferred has a low introductory bonus so I would wait to apply for it.
Mon, December 27, 2021
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 support me in my goals.
Fri, December 24, 2021
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 Follow Lee on Instagram: https://www.instagram.com/pizzalee33/ Let's chat about the episode https://www.instagram.com/whatsgooddough Join the pizza podcast facebook group https://www.facebook.com/groups/1060403768134637
Mon, December 20, 2021
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. Follow Ryan on IG https://www.instagram.com/sanctuary_pizza Join The Pizza Podcast Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, December 17, 2021
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. Follow Ryan on IG https://www.instagram.com/sanctuary_pizza Join The Pizza Podcast Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, December 10, 2021
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! _______ Professional Pizza Makers can sign up for a olive oil tasting (complimentary) Everyone else looking to level up their olive oil game can sign up here (paid) _______ Follow Corto Olive Oil on IG Join The Pizza Podcast Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, December 03, 2021
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. Follow Junes_Pizza Join The Pizza Podcast Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Mon, November 29, 2021
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. Follow Philomenas Queens on IG Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Mon, November 29, 2021
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.
Sat, November 27, 2021
Black Friday, Leftovers, and Pod Updates
Survey Facebook Group
Fri, November 26, 2021
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. Follow Philomenas Queens on IG Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Mon, November 22, 2021
Why you need a seasonal menu with Derrick Tung of Paulie Gee’s Logan Square
Follow Derrick on IG Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, November 19, 2021
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 up with in order to keep the restaurant afloat in the initial few years. Today, however, is a whole different story because he's not only thriving, but lifting his community up. Follow Derrick on IG Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, November 12, 2021
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 how to be a better pizza maker, their favorite moments writing the book, how people can level up their pizza game and most importantly we gain some insight to a healthy business partnership and friendship. Warning, the feels in this one are palpable. Get the book now! Follow Katie on IG Follow Dan on IG Follow Razza on IG Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, October 29, 2021
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 talk about how he has that conversation when people ask him- "So when are you going to open up your pizzeria?" Follow Scott On IG @scottspizzatours Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Thu, October 28, 2021
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 of the day if running a business is something you want to do, damn It go for it. Make the necessary moves today and live your life. I don’t want to be sitting down asking myself what if. Get out there and make pizza! Read the Blog Post Instead of Listening Let's Talk on IG- Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Mon, October 25, 2021
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. Follow Ben On IG https://www.instagram.com/mushypeaz Follow me on IG- Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, October 22, 2021
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. Follow Ben On IG https://www.instagram.com/mushypeaz Follow me on IG- Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Tue, October 19, 2021
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. Follow me on IG- Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, October 15, 2021
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/ Follow Steve On IG https://www.instagram.com/stevedolinsky Follow Pizza City on IG https://www.instagram.com/pizzacityusa Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, October 08, 2021
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/ Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Tue, October 05, 2021
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/ Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, October 01, 2021
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/ Follow Next Level Pizza on IG- https://www.instagram.com/nextlevelpizza/ Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt! https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/ Help Me Make A Better Show And Fill Out My Survey! https://forms.gle/PY2TJykgeEmE8Cvy9
Fri, September 24, 2021
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/iannilesgalbraith Follow the Carlson Block on IG- Instagram.com/carlsonblock Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt! Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/ Get 20% with promo code wgd
Fri, September 17, 2021
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 conversation with people, including the guests that I interview, it will be really hard to host it on a Friday when most operators are working. I'll go ahead and keep y'all updated if we can get this running in the future. New Podcast Survey coming soon! I need your help to push this show forward! Follow Joey on IG- instagram.com/annas_pizza_ Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt! Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/ Get 20% with promo code wgd
Wed, September 15, 2021
[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 Follow State Of Mind Public House on IG -instagram.com/stateofmindpub Follow Scotties Pizza Parlor on IG -instagram.com/scottiespizzaparlor Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt! Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/ Get 20% with promo code wgd
Fri, September 10, 2021
[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! https://spotifygr.link/CxMYlXkPrjb Follow Brent on IG -instagram.com/farmfiredpizzas Follow me on IG- instagram.com/whatsgooddough Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/ Get 20% with promo code wgd
Tue, September 07, 2021
Bonus Episode- A lesson on Flavor by Tony Gemignani
This is not included in the original convo, so please enjoy! Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
Fri, September 03, 2021
[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 Follow me on IG- @whatsgooddough instagram.com/whatsgooddough Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/ Get 20% with promo code wgd
Mon, August 30, 2021
[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/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Help Me Be A Better Podcaster https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Pizza with Rose Hill Sourdough-Get 20% with promo code wgd https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/
Fri, August 27, 2021
[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 Follow me on IG- @whatsgooddough instagram.com/whatsgooddough Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/ Get 20% with promo code wgd
Sat, August 21, 2021
[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 Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch
Thu, August 19, 2021
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/
Wed, August 18, 2021
Overwhelmed, Emotional and The Showroom- Day 2 of Pizza Expo
Use Code wgd to get $2 off Pizza with Rose Hill Sourdough! https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/
Tue, August 17, 2021
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! https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/
Sun, August 15, 2021
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.
Fri, August 13, 2021
[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 talk about what Windsor style pizza is, what makes it different as well as some of the behind the scenes of making a pizza documentary. Learn more about the documentary at https://pizzadocumentary.com/ Follow the crew on IG George on IG - @itsgeorgeypaul instagram.com/itsgeorgeypaul Tristan on IG - @tristanlaughton instagram.com/tristanlaughton LRG SUPER on IG - @lrgsuper instagram.com/lrgsuper Follow me on IG- @whatsgooddough instagram.com/whatsgooddough Watch the interview https://youtu.be/Ci_aObdeT_8 Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch
Sat, August 07, 2021
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/ Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch
Fri, August 06, 2021
[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/ Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch
Mon, August 02, 2021
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 Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ 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-e14s2a7 Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch
Fri, July 30, 2021
[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. Last but not least, Brad is competing in the 2021 expo and we break down his plans and preparation for it. Follow Brad on IG@b_radpizza https://www.instagram.com/b_radpizza Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ 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-e14s2a7 Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch
Fri, July 30, 2021
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/episode/e14ha4i Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch
Sat, July 24, 2021
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 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/episode/e14ha4i Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch
Fri, July 23, 2021
[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 fall in love with the Grandma style and we find out why a "session-able" pizza such as this is "just right" Professor Pizza then finally breaks down his branding and identity and why any of this even matters. Finally we round it off with some rapid fire questions and the last two questions I always end the show with. Follow Tony on IG@professorpizza https://www.instagram.com/professorpizza Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Watch this interview on Youtube! https://youtu.be/Y6QfdO4qxpo Listen to this interview in podcast form https://anchor.fm/dashboard/episode/e14ha4i Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch
Mon, July 19, 2021
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 Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ 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=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch Podcast Transcript www.whatsgooddough.com/pizzasupremebeing
Sun, July 18, 2021
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 Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch Podcast Transcript www.whatsgooddough.com/pizzasupremebeing
Fri, July 16, 2021
[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 story is that he never gives up, uses his connections wisely, and he has the ability to use his positive outlook in life for the worst situations. For example, Ben finds himself getting shut down doing his pop up and rather than bad mouth the Health Department, he consistently followed up and ended up befriending he person in charge. By doing so, he was greatly responsible for allowing pop ups to happen in the county of Sacramento, CA. There's a lot more to Ben's story than just this so make sure to sit back, relax and enjoy the show- and remember to always ask, What's Good Dough? 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 Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch Podcast Transcript www.whatsgooddough.com/pizzasupremebeing
Thu, July 15, 2021
[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@rosehillsourdough https://www.instagram.com/rosehillsourdough Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch Podcast Transcript www.whatsgooddough.com/sliceofsummer
Mon, July 12, 2021
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 might I hurt if I take this path?" "Can I chase this dream with integrity and keep my authenticity?" Welcome to the esoteric bull sh!t that Cam and I talk about. This segment and episode might be a bit deep, maybe even dark. But hey, we can learn from everyone, right? This segment reminds of a few words that John Arena shared with me in our episode together- "I think the modern generation of pizza makers has done some extraordinary work, but we also have some people that the work itself is just a tool for personal fame. The fame is just an accidental by-product of doing good work. I think what's important is that the pizzaiolo serves the craft and the craft is not there to serve the pizzaiolo."
Fri, July 09, 2021
[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 Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch Podcast Transcript www.whatsgooddough.com/guerrillapizzakitchen
Tue, July 06, 2021
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.fm/whatsgooddough/episodes/WGD-73-Comedian-turned-pizza-maker--decision-matrix--and-fck-up-banks-with-Mal-Hall-e13oa5t Follow on IG@malhall https://www.instagram.com/malhall/ Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Watch this interview on Youtube! https://www.youtube.com/channel/UCgRaMVmDEqe3kYlwHBcaIVA Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch Podcast Transcript www.whatsgooddough.com/malhall
Fri, July 02, 2021
[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 if he was selling selfies, signed pizza boxes and slices. Just kidding- I don't give a crap what you do to sell your pizzas as long as you're doing what you love with good intentions. But if you care as much about the craft as Mal does, you have to seek the truth: Are people are buying your pizzas because they are fire, or because you are a charity case? Mal's method of finding out if people were actually into his pies was to send out anonymous surveys. Genius- I survey all of my guests at my pop-ups through a google survey. And if I have down time or a guests comes early, I strike up the conversation there. Theres no other feedback quite like this. Its instant and guests have to think quick on their feet. Less BS. I ask, "How were the directions? What did you think of the menu? Have you had my pies before?" Securing feedback about the experience, even if it's just feedback leading up to the moment before getting the pizza is so valuable. And if you don't want to talk or can't talk or want true and honest feedback- a survey is a great way to go. I linked my pizza feedback survey below. Feel free to check it out and use any and all of the questions for your next pop up. https://docs.google.com/forms/d/1Xazj1K6JOrPnJJG-V7AjpPwszMeDby__tAu6u6i0Rvs/edit Follow on IG@malhall https://www.instagram.com/malhall/ Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Watch this interview on Youtube! Listen to this interview in podcast form anchor.fm/whatsgooddough Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch Podcast Transcript www.whatsgooddough.com/malhall
Mon, June 28, 2021
[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 products, Rafi makes a compelling argument to source flours manufactured and produced in your local area. We believe that pizza is made with simple and fresh ingredients and thus your flour should be reflective of that. For Americans especially, there are so many options that don't require exporting products from North America, to Italy, only to import it back to America. While we'll have to discuss why Caputo Blue isn't the end all be all for pizza in another video, the point that Rafi makes is clear- flour should fresh. See the entire conversation here https://youtu.be/q6Sznr3IIII Listen to the podcast in audio form anchor.fm/whatsgooddough Follow Rafi on IG https://instagram.com/hilltownhotpies Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Watch this interview on Youtube! Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch Podcast Transcript www.whatsgooddough.com/hilltownhotpies
Fri, June 25, 2021
[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/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch Transcript www.whatsgooddough.com/hilltownhotpies
Mon, June 21, 2021
[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 Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch
Fri, June 18, 2021
[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/ Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch
Fri, June 11, 2021
[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@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch https://belluccipizza.com/
Fri, June 04, 2021
[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. Craig is the front of house, the person answering the phone, the prep and the cook. He controls the flow and the dance of working his wood fired oven and if you stick to the end of the show, you'll find out the biggest mistake for pizza owners is... to start a wood fired pizza business. But of course, Craig would not have it any other way. This is our second conversation together- Listen to the first one linked below. https://open.spotify.com/episode/0p4UrEiuRnRTOBtzoslr6l Follow Craig on IG@graciesapizza (he won't follow you back) https://www.instagram.com/graciesapizza Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch
Fri, May 28, 2021
[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 Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch
Fri, May 21, 2021
[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@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit
Fri, May 14, 2021
[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.com/millennium_falco/ Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! (Affiliate Link- no extra cost to you, but many thanks for using the link) https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Produced by Seve Hoge
Fri, May 07, 2021
[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 YouTube Channel https://www.youtube.com/c/santabarbarabaker Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit
Fri, April 30, 2021
[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/ https://rosehillsourdough.com/ Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit
Fri, April 23, 2021
[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 from. What makes it unique is he tells us about some food writers who helped grow his IG following and how he's meeting investors. Find Chachi on IG @chachispizzaco https://www.instagram.com/chachispizzaco/ Let me know What's Good Dough https://www.instagram.com/whatsgooddough Fill out my survey https://docs.google.com/forms/d/e/1FAIpQLSeHi-RuGQtm4BeUT12Un_EYujPzKMl-y9q3SNxDm4lH6vIxsQ/viewform
Fri, April 16, 2021
[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's good dough and fill out my survey! https://forms.gle/EXHzLvpFA33YRJ2g8 Please remember to leave a rating on Apple Podcast if you listen on that platform! https://podcasts.apple.com/us/podcast/wgd-59-pop-up-failures-sustainability-respecting-craft/id1500792179?i=1000515449095
Fri, April 09, 2021
[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
Fri, April 02, 2021
[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 enough to make them ourselves. As someone who is interested in having my own pizza business, James' mishaps, snafus, whatever you want to call them have helped shape my understanding of how to prepare my business. The second thing I really loved was discussing his views on sustainability. We go over using local mills, supporting farmers, and a genius way on how to reduce waste. bit.ly/cynch to get a $10 propane tank delivered to your door. Podcast Transcript Fill out the podcast survey Find James on IG @kilroyspizza
Fri, March 26, 2021
[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 brick an mortar, he is experiencing some ridiculous growth. His secrets? Product first. Market Second. Try Cynch -$10 Propane Refill Survey Follow Evan on IG
Mon, March 22, 2021
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
Fri, March 19, 2021
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 as well. His donation-based pizzas have become the latest rage in Portland among local and transplants like himself. Often times people are waiting MONTHS from signing up on his waitlist to finally getting the pizza. But what happens after trying said pizza? The people can't wait for more. So his game plan - start serving up pizza in a local bar in Portland, paying even more homage to his Midwestern roots. Find Jerry on IG @jerryspizzapdx Let me know your thoughts via my survey (thanks in advance)!
Tue, March 16, 2021
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 fun and gained as much value as I did. Blaine = PDXDoughBoy Ollie = Pizzaiollie Michael = PorchPizza James = Kilroyspizza Pete = ProjectePeteza Eddie = Eddiespizza412 Me(Eidref) = WhatsGoodDough
Fri, March 12, 2021
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/1itm2st9UfH9URU6XtK3YGY4Epc5flb5Q56sEwBTxizw/edit?ts=603e7a0f Find her on IG @nic.bean https://www.instagram.com/nic.bean/ @pizaros_pizza_napoletana https://www.instagram.com/pizaros_pizza_napoletana/
Fri, March 05, 2021
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 @scottspizzaproject
Fri, February 26, 2021
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.instagram.com/johnnypizzaguy/ Instagram @MetroPizzaLV https://www.instagram.com/metropizzalv/
Fri, February 19, 2021
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, why she posts, why she frequents a certain place and so much more. This is a valuable episode and I hope you enjoy it! Follow Laine on Instagram @pittsburghpizza https://www.instagram.com/pittsburghpizza/ Follow me on IG @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref.laxa@gmail.com
Sun, February 14, 2021
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/
Sat, February 13, 2021
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 https://www.goodpizzaphl.com/ Follow me on IG https://www.instagram.com/whatsgooddough Listen on all of your favorite listening platforms https://www.anchor.fm/whatsgooddough See the video version of this- https://www.youtube.com/watch?v=Lk1a-bYansE&feature=youtu.be
Fri, February 12, 2021
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 only version on your favorite streaming platforms https://www.anchor.fm/whatsgooddough Follow me on IG https://www.instagram.com/whatsgooddough Follow Alessio https://www.instagram.com/alessiolacco Follow Atlanta Pizza Truck https://www.instagram.com/atlantapizzatruck/ Check out his master class and all his other links here https://www.alessiolacco.com/
Fri, February 05, 2021
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 taking calculated risks, overcoming employee churn and much more. If there is one disservice I did, its that I could have dug a little deeper on some of the topics. Instead, we go over a multitude of topics in this light hearted discussion including meeting Asian NBA star Jeremy Lin, why they look up to Panda Express, and much more. Get ready for the laughs, the jokes and hilarious remarks from the two... just make sure you put on some headphones to hear it all! Find them on Instagram @Squarepieguys Marc @pizzaman_420 Danny @hijodebuffalo www.squarepieguys.com
Fri, January 29, 2021
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 IG @Giovanni_chez Follow @kingumberto
Fri, January 22, 2021
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!
Fri, January 15, 2021
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: How to Stay Whole in the Pizzeria Industry. Find the book here Follow Andolini's Pizzeria on IG @andopizza Follow Mike on IG @mikeybausch #whatsgooddough #podcast #andopizza #pizzabusinesss #businesspodcast #pizzapodcast
Sat, January 09, 2021
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 affiliate links here
Fri, January 01, 2021
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
Fri, December 25, 2020
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 @pizzainthesac Buy an Ooni Rose Hills Sourdough Book The Pizza Bible Netflix Cooked
Fri, December 18, 2020
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. It's true that good deeds don’t go unnoticed! Listen in on her story and learn more about this awesome person. #whatsgooddough #podcast @thezareport And she was recently featured in Munchies.
Fri, December 11, 2020
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 to open up his brick and mortar to be able to give the people what they want. Listen in on one of the wildest pizza stories I've ever heard. Instagram @wizardofza #whatsgooddough #wizardofza
Fri, December 04, 2020
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
Fri, November 27, 2020
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
Fri, November 20, 2020
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 of fortunate events ultimately landing him the opportunity to open up TWO pizza businesses in the city of Portland. Learn about he started his two concepts, his secrets to cooking seriously delicious vegan food and much more! #whatsgooddough #boxcarpizza #babybluepizza #woodfiredpizza #woodfired #vegan #vegansofig #dailypizza #veganpizza #veganpizzagram #pdxvegans #portlandoregon #pdxfoodie #whatveganseat #plantpowered #vegansofig #meatfree #veganeats #veganaf #portlandfoodcarts #bestofvegan #eatpizzaeveryday #pdxfoodcart #instafood #pdxeats #portlandvegan #supportveganbusiness #plantstrong #pizzaholic #eaterpdx
Fri, November 13, 2020
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.
Fri, November 06, 2020
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 with what what you've been able to accomplish and continue to do! Add Red Sauce on IG https://www.instagram.com/redsaucepizza/ https://www.redsaucepizza.com/ Add WhatsGooddough on IG
Fri, October 30, 2020
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 what you do. For the record, this podcast was recorded back in august and since then Chris has already begun his catering business and is rocking it so make sure to check out his page. Add Chris on IG Add me on IG Chris' Recommended Books Elements of Pizza Perfect Pan Pizza Pizza Bible Flavor Bible Chris' Pizza Essentials Ooni Koda 16 Ooni Perforated Metal Peel
Fri, October 23, 2020
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 and learn more about Vietnamese Inspired Pizza. @henrydoughpham @hyphypizza
Fri, October 16, 2020
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
Fri, October 09, 2020
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://www.ranchpdx.com/
Fri, October 02, 2020
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 #pizzagram #pizzaholic #lloydpans #mikeshothoney IG@sourdoughwillyspizzeriaIG@Thatsasomepizza https://www.sourdoughwillys.com/ Full Transcript Here
Fri, September 25, 2020
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 them in the summer, but they’ll also blow your mind away with the pork pizza they have in the winter that uses gelatin?! In this episode we also talk about sourdough management and much much more. Tune in. Link in bio. You don’t want to miss this one!
Fri, September 18, 2020
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 #pizza #sfeats #bayareaeats #pizzalover #pizzaismylife #pizzalove #flavors #pizzaholic #pizzalover #pizzaporn #pizzagram #instafood #homemadepizza #pizzalife #pizzatime #foodie #podcasts Full Transcript Here Marcus: Value and build relationships because it makes everything a lot more easier. Amy: You have people in your corner supporting you and helping you rather than trying to work against you. So that's been huge for us. Eidref: What's happening? What's good dough? It's your boy Eidref. How y'all doing today? How are y'all doing? I'm doing great in case any of you are wondering. Today, we have Amy and Marcus, the dynamic duo of Hella Pie Pizza CO in Tracy, California. And today's episode, we talk about outgrowing your oven. You didn't think it was possible, did you? You thought you could be on that rock boxer Unikoda forever. Now actually, they start it off with a mobile wood fired oven. And yet that was too small for them. So a very, very good lesson from them there. We also talk about transitioning, making the move from mobile to a brick and mortar, and talk about the associated benefits along with that. We also talk about being rented out. Very interesting concept. And by that you're gonna have to listen to find out more. And last but not least, we brag about how awesome this pizza community truly is. This is a great episode so sit back, relax and enjoy the show. And remember to always ask, what's good dough? I like to start the show off by asking this question. There's no right or wrong answer and I would love an answer from both of you. What's good though? Amy: I love that. Go ahead, Marcus. What's good dough?
Fri, September 11, 2020
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 how to create a menu. It could be as easy as let's just start off with a cheese pizza. I like to start the show with this question. There's no right or wrong answer. What's good though? Philip: What's good though? That's a very simple but very complex question. Eidref: All right, got an answer? Is that your answer right there? Philip: That’s my answer. Eidref: I love it. Philip: You want the short version or the long version? Eidref: Whatever one you have time to give me. Philip: I just basic simple short, what's good dough consists of dough. Very important. The sauce and really good cheese. Eidref: Cool. Cool. Cool. So, what fueled your passion for pizza? Philip: It sounds kind of corny. Basically, it goes back to watching Ninja Turtles. And there's always pizza. There is always pizza. So as a little kid, it's like I saw like, I want to be a ninja turtle can't be a turtle. Right? But yeah, you know, the aspect of, you know, martial arts and pizza, you know, so, I love pizza when I was little so eating pizza almost daily. Even when I got older, you know? I'll have pizza every day. I love pizza. I think I eat more pizza or pasta than Chinese people. If my parents weren't cooking right now, I would get pizza. Eidref: Right. That's so true. Yeah, the only time I really only ate Filipino food is when my parents cook. Otherwise it's pizza all day for me. Philip: Yeah, I guess you can, really. Eidref: Yeah, for sure. So, you grew up watching Teenage Mutant Ninja Turtles. So when did you kind of get into the decision thinking; okay, I might open my own pizza restaurant? Like what's your origin there? Philip: I think it started back. Well my family is a restaurant business you know, and also my wife's family is also restaurant business. And so, we both grew up in a restaurant. So it's like finding different ways different, you know, business ideas
Fri, September 04, 2020
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 some tips and tricks you can do at home to up your pizza game! IG @rcsnycpizza Address: 1202 Kingwood Dr Ste A, Kingwood, TX 77339 Phone: (281) 358-4663 Full Transcript here RC: I’m making a pie and he takes it takes a bite out of it, spits it out and says, “Hey RC, this is garbage. Please don't do this. You'll be shut down in six months”. Eidref: What's happening? What's good dough? It's your boy Eidref. How are y'all doing today? I'm doing great in case any of you are wondering. Today, we have an amazing episode with RC from our RC's, NYC, pizza and pasta. Right over there by Houston, Texas. RC is a New York style pizza maniac and he's not even from New York. He has however, traveled, lived, experienced New York style pizza. Like no other person I've ever met before, who isn't from New York. He basically tells his story of his food adventures over there and how he took it back over to Texas to make some great pizza. We talk about cool tips that you can do as a home baker, and much, much more. This is a great episode. So sit back, relax and enjoy the show. And remember to always ask what's good dough? RC: I’m doing great. How are you doing Eidref? Eidref: I'm doing well, thanks. I like to start off the podcast with this one question. What's good dough? RC: Everything's good in the pizza business
Fri, August 28, 2020
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 rating on Apple Podcasts or follow me! IG@Whatsgooddough
Fri, August 21, 2020
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
Fri, August 14, 2020
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 #pizza #sfeats #bayareaeats #pizzalover #pizzaismylife #pizzalove #flavors #pizzaholic #pizzalover #pizzaporn #pizzagram #instafood #homemadepizza #pizzalife #pizzatime #foodie #podcasts IG@squarepizzaco Address: 4508 Cass St suite c, San Diego, CA 92109 Menu: squarepizzaco.com Order: squarepizzaco.com, orderup.com, seamless.com, grubhub.com, ubereats.com, postmates.com
Thu, August 06, 2020
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 Ray shares with us in this episode. We talk about: @IG PepperoniRays #blackownedbusiness #pizza #thebigeasy #nola #pepperonirays #letseat #bigeasy #neworleans Full Transcript Here Ray: So I'm looking for people with vision. So I can share that vision with them and give them a piece of that vision. Teach one, share one Eidref: What's happening? What's good dough? It's your boy Eidref. How are y'all doing today? I'm doing great in case any of you were wondering. Today, we have a very special episode with Ray from PepperoniRays cafe in New Orleans, Louisiana. I'm really excited to share this episode with you all today. In my last episode with Craig, we talked about grabbing perspective from people you normally wouldn't hear a perspective from. I truly believe in inclusion and diversity. As someone who identifies as a person of color myself, it's good to hear another person's perspective, because quite frankly, in the pizza industry, it's no lie that there are a lot of white males. But when you hear from someone else who doesn't fit that description, what you can see is that we have a lot more in common. We all want to provide some great pizza. We all want to build community. We also talk about how he impacts his community and how he builds the youth up. And so that's a really, really great topic that we discuss. And last but not least, we also talk about, you know, the current state the world. It would be great if y'all listen and heard what's up. It's a great episode y'all. So sit back, relax and enjoy the show. And remember to always ask what's good though? Trying to start all of my podcast shows like this. The title of the show is called what's good though? There's no right or wrong answers. What's good? Ray: Good dough is the dough that tastes good. That's it. Yeah, find a recipe you stick to it and don't change anything. People get accustomed to what they like, and if you have them, keep them don't change anything. Eidref: You have a very strong community following. Ray: Most definitely. They step up every time, every time. They are here for me, I'm here for them. We're all the hurricanes that come and stuff like this. I'm still the needs of mine. That’s going to be there is pizza, but people like you know, people love it. So I do my part in whatever I can do. Eidref: Out of all the food in the world that you could have cooked in that basement that you were working at first, why pizza?
Fri, July 31, 2020
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 opinions that he has that you should probably consider as a pizza business owner. This episode is on the longer side, but I enjoyed listening to it multiple times and I have a feeling you will to. Follow Them on IG @graciesapizza Address: 8737 N Lombard St, Portland, OR 97203 https://www.graciesapizza.com/ Phone: (971) 512-0007 Full Transcript Here Craig: We did it super modest. I mean, I opened the restaurant for like, a little bit more than I opened the cart, maybe 50, 60 grand max. It doesn't take tons and tons of money to do that. And that's really what it boils down to. I think is being really realistic but also knowing you got to know what you're doing. Eidref: What's happening? What's good dough? It's your boy Eidref. How y'all doing? How are y'all doing? I'm doing great In case any of you were wondering. Today, we have Craig with Gracies of pizza. Craig is doing some awesome stuff over there in Portland, Oregon, where he has moved from a mobile unit to a storefront. And, he's really killing the game with a unique take on pizza using whole wheat, using some Kraft flour, and really just using quality ingredients. But really the highlight of this podcast isn't just about the pizza, we really dive in deep on lifestyle, business, a lot of the things that, you know, both rookie business owners and seasoned business owners should really consider. This is a great episode so sit back, relax and enjoy the show. And remember to always ask what's good dough? How are you? Craig: I'm pretty good. Eidref: Awesome, man. So, I want to start these off with this question. And there's no wrong answer. What's good dough? Craig: What's good dough? What a good question. Well, I guess for me, we'll go super technical about the dough itself. And to me, it's all about the wheat. I like to think that more than human being a pizza person or a dough person or a bread person that it really comes down to being a wheat person, which really goes down to being an agriculture person.
Fri, July 24, 2020
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: (408) 395-4441 Music: And So it Begins- Artificial Music
Fri, July 17, 2020
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
Fri, July 17, 2020
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 want to open up with anyone else. Eidref: Thank you so much for tuning in to the What's Good Dough 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 at Whats Good Dough. And remember to always ask, what’s good dough? What's happening? What's good dough? It's your boy Eidref. How y'all doing? How are y'all doing? I'm doing great in case any of you are wondering. Today we have a dope episode with Brando from a slice project. We talk about opening up a craft beer and pizza spot in a revitalizing neighborhood with family. This is a great episode. So sit back, relax and enjoy the show. And remember to always ask what's good though? Brando, thank you so much for joining me today. How are you doing? Brando: Doing good man. How are you? Eidref: Awesome. Before we started, I found out you and your brother are co-founders of the pizzeria. That's amazing. I always wanted to get into business with my brother. Tell me about how that all started and got into play. Brando: Yeah, man. I mean, it started about two years ago, maybe. We've always had conversations of opening stuffs together. So my brother's been in the restaurant industry for about, honestly, like 10 years now. A little more maybe. And so he was always hopping around cooking at different restaurants. He's cooked in Los Gatos is cooked in Monterey, cooked in Santa Cruz. And so he finally started doing his own thing more towards the end. So he started making donuts. And so we kind of linked up and we thought, like, you know, let's do something together. And so we started exploring, like different things that we can do. I'm a huge beer guy. And he's like a baker, and sort of like, dude like what's better than pizza and beer. Eidref: Nothing
Fri, July 10, 2020
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 hope you share it. If you want to get in touch with me, follow us on Instagram. Remember to always ask what's happening, what's good dough? It's your boy Eidref. How y'all doing? How y'all doing? I'm doing great in case any of you are wondering. Today we have an amazing episode with Elise from Elise's Pies. She's out in Alameda, California and she is a home cook. Cranking some Detroit style pizzas. We met on Instagram. She's doing some amazing things there. And we just talk about her wanting to start her restaurant, some of the steps she's taken now, and we talked about just, you know, being a home cook, and the struggles of it all. So sit back, relax and enjoy the show. And remember to always ask, What's Good Dough? Thank you very much for joining me today. How are you doing? Elise: I'm good. Thanks for having me. Eidref: Awesome. Of course, if you could just go ahead and give the audience a brief introduction about yourself. Elise: So my name is Elise, I live in the East Bay. I want to open a restaurant. I'm actually working on opening a restaurant but you know, this whole pandemic puts everything on hold. I was starting my business plan. I love pizza. I love to cook. I cook anything everything. But nothing's better than fresh baked pizza. Eidref: I 100% agree. I mean aside from it being like the best freshly baked, what is it about pizza that made you say I want to start a pizza restaurant? Elise: Honestly, I swear it's the dough, like just the smell of fresh baked bread. I feel like draws anyone in. And honestly like I live in Alameda, but I, you know, right next to Oakland. So there's no good place here to get like a thick Detroit style pizza. And so I mean, you can go to like little Caesars, but that's not the same. And I mean, I do go to San Francisco and they do have amazing deep Detroit style pizzas. But…
Sun, July 05, 2020
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 just got finished with one. It’s about a six month study on bacteria versus yeast. Right? So there's a competition going on between bacteria and yeast when it comes to ferment and it's a very interesting competition. Eidref: Thank you so much for tuning in to the What's Good Dough 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 at What’s Good Dough. Remember to always ask; what’s good dough? What’s happening? What's good dough? It's your boy Eidref. How y'all doing? How y'all doing? I'm doing great in case any of you were wondering. Today we have a special episode with Derek from Mia Marcos Pizza, over in Selma, Texas. This dude is fricking awesome. He is a husband, a father, a Doctor of Physical Therapy, and is a pizza mad scientist running a food truck and is about to open a brick and mortar spot. We're going to talk about experimenting. We're going to talk about striving for perfection, and just the art of making amazing pizzas. This one's a good one, y'all. So sit back, relax, and enjoy the show. And remember to always ask what's good dough? Derek: Yeah, so I'm a Doctor of Physical Therapy. I have a background in evidence based medicine. And I've been in private practice. I've been in my own practice for right at 14 years now. So pizza, it started out as being fun. I wanted to just make this awesome pizza, right?
Sat, July 04, 2020
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 make the perfect pizza. And sometimes I've tasted a pizza and I said, I'm not sure I can make a better pizza than this, you know, but you just keep progressing. I thought that a year ago and I go back a year, and I'm like, that was awful. Eidref: Thank you so much for tuning in to the What's Good Dough 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. Remember to always ask what’s good dough? What's happening? What's good dough? It's your boy Eidref. How y'all doing? How y'all doing? I'm doing great in case any of you were wondering. Today we have an amazing episode with Ray from Charlie's pizzeria. If you've seen him on Instagram, before, you already know, he's cranking out some picture perfect pizzas that are also the talk of the town. He runs a catering business right now, and is soon to be opening up his mobile pizza food truck. Whoo. So, sit back, relax, and enjoy the show. And remember to always ask what's good dough? Let's get straight to pizza. How did you get started in it? Ray: You know, it's a funny story. My woman her name is Jennifer all referred to as Jennifer. About two and a half years ago, she said let's make some homemade pizza for the night. And I said, No, let's not do that we could just order out. I don't want one of those you know, pizzas that are a crockery crust with some spaghetti sauce on it, you know cheddar cheese. I'm gonna wanna just go get a real pizza. And then she made a pizza with some homemade dough from the store or not homemade dough, but from dough from the store. And, it turned out pretty good. And then two weeks later, I watched a video On YouTube it just kind of suggested to me on my phone to watch it. I watched this video on how to make pizza dough. So I did it and it turned out pretty awful first time. And then over time I developed ways on how to progress pizza dough. Pizza dough I think is obviously the base for the pizza so you want it to be great or the best you can make it in my opinion anyway. So I told my woman that Jennifer that it was impossible to make pizza dough or a pizza at home. And over time throughout the couple months following that I got obsessed. I made pizza like every single day and I was trying to learn every technique, every possible way to somehow perfect it or at least just to be edible and able to slide off of appeal and do onto a pizza stone which I started making on a barbecue grill to start off with.
Fri, July 03, 2020
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 scenery is different. You know every day I'm looking at something else and that is also really cool. Eidref: Thank you so much for tuning in to the what’s Good Dough podcast. I hope you enjoy it. And I hope you share it. Want to get in touch with me? Follow us on Instagram; What's good Dough. And remember to always ask what's good dough? What's happening? It's your boy Eidref. How y'all doing? How y'all doing? I'm doing great, in case any of you were wondering. Today, we have an amazing episode with Scott from Bella Familia wood fired pizza in Sacramento, California. Scott has not one, not two, but three mobile units including a beast of a truck. We talk about hustling, and what it takes to remain the top mobile pizza dog in your area. And overall, I just want to say this has been one of my most fun conversations. He is just a great person with a great personality and I'm really excited to share this episode with you all. So sit back, relax and enjoy the show. And remember to always ask what’s good dough. How are you doing today? Scott: I'm doing great. Eidref: Awesome. For those people who don't know who you are, can you give me a brief introduction? Scott: Yeah. My name is Scott Thorson, I'm with Bella Familia wood fired pizza. I'm about a Rocklin California. I have been doing mobile wood fired pizza for a little over 12 years and that’s a real quick kind of overview. I've got a couple mobile pull behind wood fire trailers and then I have one unique looking food truck. Eidref: You have a badass food truck. You can follow Scott on Instagram and I’ll make sure to tag his handle on the show notes. But, describe this food truck for people listening. Scott: We took a 20 foot storage container and put it on the back of a Freightliner truck. Actually, the very first one was called Del Popolo down in San Francisco. They've got a truck and so you know, what is it copying is the best form of flattery or something. I mean, their truck look beautiful. And so we kind of took it as well as some inspiration from a few other trucks around the world that are kind of doing the same thing. And I found a local fabricator, and I've had it on the road about four and a half years now.
Fri, June 26, 2020
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 into sticky situations. Who is Audrey's pizza mentor? Want to learn more about sourdough from someone who has been on Diners Drive Ins and Dives? Listen to the show and find out! @audreyjanespizzagarage https://www.thepizzagarage.com/ PHONE (303) 442-2032 LOCATION 2675 13th St. Boulder, CO 80304 Full Transcript Here Audrey: I think it's like that support that not only like enables you to have a business because you know, you need support to have it not only from your community, but like your peers. But it also allows you to, like keep wanting to do it. Because there's a lot of days that are hard. And for me at least, it's like my family and the people in the pizza community that you know, like, they're doing the same thing as you and they know what you're going through. And it makes you want to keep doing it. Eidref: Thank you so much for tuning in to the What's Good Dough 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's good and remember to always ask what's good dough? What's happening? What's up Yo, it's your boy, Eidref. Hi, I'm doing today. I'm doing great in case any of you were wondering. Today we have an amazing episode with Audrey from Audrey Jane's pizza garage over in Boulder, Colorado. You may have seen her before, on one of my favorite shows, Diners, Drive-ins and Dives. It's possible you've seen one of her pizza demonstrations over at Pizza today. Or maybe you were in her class last week. Her pizza making class with Breville, Meet the Makers where she did sourdough. If you missed it, we're gonna do you know a little bit of talking about sourdough. We're gonna talk a lot about mentorship and how this community is just so awesome. We talk about a whole bunch of things. So go ahead and sit back, relax and enjoy the show. And remember to let me know was good dough. Audrey, thank you so much for joining me today. How are you? Audrey: I’m good. Thanks for having me. Eidref: Awesome. I appreciate it. I read a little bit about you on your website. And I thought, how perfect is it that she already lists kind of her first memories of pizza in a sense, or why she loves it, but I kind of wanted to see if you could just expand a little bit more on those two times that you fell in love with pizza. With, you know, your mother putting sesame seeds on her pizza crust and then falling in love with it. Just sampling it in Italy, right?
Fri, June 19, 2020
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 we encounter both in our personal and professional lives." - Dr. Wakayama. Find out more about this power couple! @PizzaSquaredSF Pizza Square San Francisco Address: 885 Brannan St B2, San Francisco, CA 94103 Phone: (415) 525-3861 Full Transcript Christina: San Francisco is an animal and a beast in itself to open up a restaurant. It's very, very difficult. I think after doing this, we built it from the ground up. We would never do that again in a brand new building. Eidref: Thank you so much for tuning in to the What's Good Dough 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 at what’s good dough. Remember to always what’s good dough? What's happening? What's good dough? It's your boy Eidref. How y'all doing? How y'all doing? I'm doing great in case any of you were wondering. Thanks. Today we have Ryan and Christina from Pizza Squared over in San Francisco, California. I love it. They do square pizzas. Love it. Hopefully, you all can learn a bunch from this power couple who manages multiple businesses, who have had some restaurant experience but never pizza. We talk about the struggles, the grind, the result, the work in progress, the dream. Hope y'all enjoy the show. Please let me know what's good dough. Hopping on today, I really appreciate it. Christina: Thank you for having us. Eidref: Yeah, of course. Thank you. We were just talking about the Coronavirus. We can go into your story. Let's just you know, keep the flow going. There's really no structure. But yeah, y'all said you're hanging in there surviving. How is everything? Christina: You know, we've always been takeout and delivery. That's been our concept. So you know, we do not compare ourselves with sit down restaurants. You know, we're doing okay. Business has slumped a little bit, but I feel like you know, everything's moving back, opening back up a little bit now. So we are seeing a little uptick in volume. In the past couple of weeks, almost a month now it's been better. Eidref: That's good to hear. That's a tear. I can imagine the last couple of months. Do you have any sleepless nights or anything like that?
Fri, June 19, 2020
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 reminder that we must continue to engage in self-examination, to educate ourselves, and to demonstrate respect and allyship to all we encounter both in our personal and professional lives." - Dr. Wakayama. Find out more about this woman's amazing journey. @localkitchensf @nora_haron @noraharon_oak Full Transcript Nora: Be laser focused. You know, this is what you want go get it. Set up those little goals to get to those big goals you know. Things are not going to happen overnight and you keep at it always be on hashtag beast mode. Eidref: Thank you so much for tuning in to the What's Good Dough 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 at What’s Good Dough. And remember to always ask, what’s good dough? What's happening what's good dough? It's your boy Eidref. How are y'all doing today? I am doing great in case any of you are asking. I am very, very, very excited to release this episode. I worked tirelessly to get this out. To be truthfully honest with everyone, this was a very long episode that I cut down to about 45 minutes. And I need you to let me know. Do you want longer content? This length of content or shorter content? So far, we've been averaging about 40 to 50 minutes per show. I wouldn't say average because I didn't calculate it myself. But that's how it feels so forgive the bias. But yeah, comment on Instagram, rate us on Apple podcasts, let me know so that I can create a show for you. But other than that, this is an amazing episode. Please listen to everything. That's all I can really say because there are so many nuggets in this. Please enjoy the show. And let me know what's good dough. You have such an amazing journey. And I think one of the questions I always ask here is, where did the love for pizza come from? But you know, clearly you have a deeper relationship with just food in general. Let's talk about how that drives. Nora: Yeah, I was told that my food was too ethnic. Eidref: Whoa. Nora: And so… Eidref: Those words exactly? Nora: This is how it happened. We don't mean to sound racist, but your food is too ethnic for us. Eidref: Bam. What the hell? Nora: Yeah. So you asked me what was the drive; that was to drive. So when the opportunity came at local, you know, I was hesitant at first honestly about this pizza the deal. Because the burning desire to still focus on my food was still very strong. Then I said to myself, who am I to distance? I mean, I have a bre
Wed, June 17, 2020
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 confident in their ability to take on pizza al talgio and that their restaurant will outlive this pandemic. Listen in on the podcast and learn more about pizza. If you have time, check them out! You won't regret it. Full Transcript Address: 1788 Fourth St, Berkeley, CA 94710 Phone: (510) 529-4548 Website IG@PollaraPizzeria
Fri, June 05, 2020
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
Fri, May 08, 2020
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!
Fri, April 24, 2020
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
Fri, April 10, 2020
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
Mon, February 17, 2020
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, thank you very much, you chose a great one. And I do encourage you to listen to all of the episodes. It doesn't have to be in order. But I do want to say, if you listen to them in order, it might help a little bit with the first three episodes. Each episode is a little bit different in style. The first episode is a solo podcast of me going over my experiences, and also kind of introducing A Slice of New York one time. The next two episodes are the interview of A Slice of New York and I went ahead and broke that down into two 30 minute segments. But if you think that it would make sense to have a longer episode, one longer episode, let me know. And then the next episode, I'm talking but grabbing little snippets of the interview I had with le pizzeria. And essentially, you know, this episode is going to be full interview only, except we only planned for it to be a shorter one. So really just let me know what style of podcast you my listener, enjoy and I will try to cater to your needs. Thank you very much for tuning in. If you haven't already been to A State of Mind Public House, please, please, please do check it out in Los Gatos, you will not be disappointed. Enjoy the show. Thanks. Thank you so much for taking the call today. I know you are a busy guy with your popping restaurant and you know your pizza competition life. Lars: You know, I've been lucky to have a lot of mentors and people that have helped me out along the way. So it only makes sense to give back right? We're only as good as we give back. Eidref: That's beautiful. That's beautiful. When you say mentors. Lars: We get into this business and it kind of turns into like a family because you spend more time in the restaurant than you do at home for the most part. Particularly like coming up in the business. But I worked for pizza my heart for years and years and years, I was really lucky to have some great mentors there that I still keep in touch with. And, other people like John Arena and Tony Geminiani are there's just really wonderful people that have always been able to give me advice and free information, recipes, things like that. So it's important to me to be able to give back and spread the good word. Eidref: From my short time in the pizza industry, I've only been in here for about a year and a half to two. But the people that I have met are very giving. I ate at a pizza restaurant downtown that just opened up fairly recently. And the head chef amazing guy talked to me while he was you kno
Mon, February 17, 2020
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 today. We are going to do mainly a solo cast. And I'm going to go ahead and get snippets from the Interview with Chef Antonella from la pizzeria in Campbell. She is an amazing woman, cranking out great pizza, and a fine establishment here in Campbell, California. I think that her pizza is amazing. And the reason why I wanted to interview her was because of the balance that I saw; the amazing deliciousness balance in the pizzas that we tried. Her pizza was light. Her pizza was soft, and it was most importantly flavorful. And I could just tell that there was something special about this pizzeria over here. I really think it was her experiences as a child that allowed her to just be the creative chef that she is today. Antonella: And I grew up always thinking about food, because I love to eat. And I was born with that. It’s in my DNA. And since when I was little on summer vacation, I really liked it to go to the fresh market and do the grocery for my mother. And I was pretty good. I was able to understand when it was fresh, things that they weren't fresh and picking up. And that was my passion. Eidref: I mean, this woman grew up in Italy, the heart of delicious Italian food, really. And she grew up in Rome, figuring out like, at an early stage that fresh makes a huge difference. And that's something I'm learning over time. I've been eating at more and more restaurants. And what I'm breaking down is that people who use fresh ingredients, the best products that they can grab, the simpler the food, the better. And they really just use the ingredients to do the talking and I think that's something that chef Antonella really has just figured out and is you know making a killing on at her restaurant. Antonella: Because I think we have the best ingredients in the world. And I think it is possible because the shape of Italy is a particular and it's like a boat and we started with the Alps and so the Alps and the mountains. You have cheese, you have a good meat, and then you go down you have also porcine national which in the Tuscan area and then the central area. And then, you go down the south, you have a nicer seafood then.
Mon, February 17, 2020
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 up the best ___(anything) should look into some type of succession plan, whether its through a co-op or not, to keep your product alive. Full Transcript Here Eidref: What's happening? What's good dough? Thank you very much for tuning in to another episode of the what's good dough podcast. This is part two of a conversation I had with Kirk, the founder of A Slice of New York. This episode is going to be talking a lot more about employee pull ups. What are they? Are they good for employees? Are they good for restaurant owners? We are going to let you the listener decide. But from what we talked about, personally, I think it's a great idea. I love the idea of a succession plan and that if I create something amazing, then I would want that legacy to continue. So without further ado, please enjoy the show and let me know what you think. You guys do like a day where pizzas are half off? Kirk: Yeah, so called Pizza Academy. Eidref: Pizza Academy. Kirk: Yeah, Pizza Academy. That's like kind of like our training day. Eidref: You do training days? Kirk: We're closed Mondays. We've been closed Mondays for over 12 years. Eidref: Okay. Kirk: We closed Mondays early on. First we were open Seven days and we didn't even have hours when we first opened, I didn't post any hours. Eidref: Yeah. Kirk: My longest day I was open till 4am. Eidref: Oh, wow. Kirk: Personally, I was there.
Mon, February 17, 2020
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 analyzing a problem and bringing forth a solution, he was able to start an amazing business that has over 2000 Yelp reviews! Learn what its like to quit a GREAT job and work for yourself. Learn what it takes to start a business and be an expert in your field. Learn about his Wall of Shame and why you should avoid it, and if you're on it, how you can potentially get yourself off! Full Transcript Here Eidref: What's happening, what's good though? It's your boy Eidref. Thank you very much for tuning in to another episode of the What's Good Dough podcast. If this is your first one, welcome. Don't worry, you haven't missed too much. But before listening to this one, I do recommend that you listen to the first episode it gives a little bit of background as to how I know the interview “he” that we are talking to today. His name is Kirk. He is the co-founder of a slice of New York now turned Co Op. but you know, Kirk and I go way back to last year when I tried to work with him. It was his wife Marguerite, who actually reached out to me when I was looking for a new way to get into pizza. And I was introduced to Kirk through her and we decided to talk about the position. Ultimately it did not fit, but as you can see that would not be the last time we talked. And fortunately, he agreed to come on this podcast. And I think after getting to know him a little bit more, he and his wife do great things for the community. And the mission that they are trying to pursue with this Co Op is amazing, which you will hear about in part two of the interview. And, they make amazing New York style pizza. Like you're not only going to get a product representative of New York, you're gonna get a bomb pizza that does it justice. Thank you very much for tuning in and please enjoy the show. So it kind of sounds like you are a solutions engineer. Kirk: That's what I do. My card says just problem solver. That's what I do, you know. Whether it's at the shop level, whether it's day to day, real time or long term, that's just kind of what I like to get involved in, stuff that's uncharted territory. The kind of nebulous stuff. If it's uncharted territory is that means you don't have boundaries. You don't have limits, preconceived limits of what you can and can't do. And you can determine what you need to do based on what your requirements are and what you want to do and what you think is right.
Sun, February 16, 2020
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 vibe of the rest of the episodes. My goal was to post this before my wedding anniversary (2/17) and so I was grinding away last night to finally get this out! Please take the time to listen to this quick episode and get a real understanding of the rest of the podcast through the interviews! Full Transcript Here Thank you so much for tuning in to the What's Good Dough 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 at Whats Good Dough. And remember to always ask, what’s good dough? What's happening? What's good dough? My name is Eidref and I'm here to welcome you today to my podcast. This podcast is all about pizza. The reason I created this podcast was to learn from the people who make pizza happen. And that's not only restaurant owners, these pizza making people are consumers, right? You, the pizza eater is what drives pizza today. My main goal for this podcast is to learn everything I can about pizza. One day I want to open up my own pizza spot. And I think by interviewing pizza restaurant Tours, by interviewing other pizza lovers, and learning a little bit from pizza haters as well. I think I'm going to be able to provide a great quality product to people who can appreciate great quality pizza. A little bit about myself, I eat pizza every day. I absolutely love it. It's been my favorite food since I was a child. You know, growing up, I literally lived off of pizza. My brother and I we would walk home from school and we would warm up some French bread pizza from Costco. I think pizza from Costco is definitely one of my earliest pizza memories. It's like you know, $10 slices. Oh, sorry. $10 pies, excuse me and $2 slices. Really hard to beat, especially with the convenience if you know, all you did was shop at Costco with your parents. Like literally my parents bought everything in bulk because, you know, we were a middle income family. And so you would see our freezers filled with French bread pizzas, pepperoni pizza, and hot pockets. And for a brief moment bagel bites, which my brother and I didn't really enjoy too much. We were more of a fan of pizza rolls, which you could only get at certain places. If you really wanted to get them in bulk, you'd have to get them at WinCo. But that wasn't readily available to us. And so Costco pizza was basically what I grew up with. I also grew up with round table pizza. My grandfather would swear by round table pizza and would always take us there an
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