What's Good Dough? Pizza (What's Good Dough)

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

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

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

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 sweet spot between creativity and sustainability.

(00:42:08 - 00:46:43) Finding the Right Customers – Identifying and focusing on the core audience rather than trying to please everyone. Accepting that not every customer is the right fit.

(00:46:43 - 00:52:32) Community Over Going Viral – Instead of chasing internet fame, June’s is all about serving the local neighborhood and staying true to its core values. Why sticking to what works is more important than clout.

(01:00:08 - 01:00:58) Hard Work Redefined – The relentless pursuit of quality and the importance of consistency.

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

Topics:

June's Pizza, West Oakland pizzeria, Oakland pizza spot, best pizza in Oakland, artisanal pizza Bay Area, June's Pizza story, June's Pizza reopening, June's Pizza Craig interview, West Oakland food scene, Oakland pizza restaurant, Bay Area pizza culture, June's Pizza menu, craft pizza Oakland, pizza made with local ingredients, sustainable pizza restaurant, community-focused pizzeria, story behind June's Pizza, rebuilding after closing, two-pizza menu philosophy, building a team at June's Pizza, commitment to quality and community, Bay Area favorite pizza

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

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!

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

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

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

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?

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

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

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

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

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@whatsgooddough.com

Topics:

Pizza Ovens

Business

Pizza

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/

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

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

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

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

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.

I love you all. Thanks for listening. Cheers to a Happy New Year! www.whatsgooddough.com/2022-top-10

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.

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

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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

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

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

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

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

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!

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

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

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email me: eidref@whatsgooddough.com

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

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

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!

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

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

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

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

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

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.

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

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

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.

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

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.

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

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

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

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

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

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!

@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 and you know what? It was delicious. He would even grab like KFC chicken, and kind of have a pizza and chicken party every time we'd go and visit him.

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

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

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

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!

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

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!

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:

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

Community

Slice Shop

State of Mind

Lars Smith

Business Plan

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

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?

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

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?

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

https://www.instagram.com/whatsgooddough/

email me: eidref@whatsgooddough.comCamera and Audio Provided by Tristan Marr and Alexia Refil

Topics:

Commissary model

Commissary kitchen

Multi-unit pizza empire

Commissary-driven restaurants

Restaurant operations efficiency

Streamlining restaurant processes

Consistency in restaurant operations

Commissary kitchen setup

Centralized food production

Batch cooking for restaurants

Multi-location pizza business

Commercial food storage capacity

Walk-in refrigeration space

Scaling pizza restaurants

Food production efficiency

Commercial kitchen equipment

Restaurant commissary logistics

Pasteurization process for marinara

Shelf life of sauces

High-volume pizza production

Cloud kitchen model

Stadium food service logistics

Vinaigrette preparation in bulk

Quality control in pizza production

Cold storage management

Centralized sauce and dough production

Pizza dough and sauce consistency

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

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

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!

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

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

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!

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

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

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

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!

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!

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.

Use Code wgd to get $2 off Pizza with Rose Hill Sourdough! https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/

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

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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!

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

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

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

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

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

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

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!

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

https://www.instagram.com/whatsgooddough/

email me: eidref@whatsgooddough.comCamera and Audio Provided by Tristan Marr and Alexia Refil

Topics:

Pizza trailer business

Small pizza business setup

Maximizing space in a pizza trailer

Tiny trailer pizza operation

Efficient pizza prep in a small kitchen

New York-style pizza trailer

Detroit-style pizza oven

Baker’s Pride oven for pizza

Pizza dough preparation for small business

Diced toppings vs shredded pizza

Parbaked pizza dough

Small kitchen pizza operation tips

Pizza business with a tiny team

Starting a pizza business in a trailer

Running a pizza business in a small space

Ingredients for pizza trailer business

Pizza trailer organization tips

Running a successful pizza business

Efficient pizza business operation

Small-scale pizza operation

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

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

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

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

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

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

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

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…

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!

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

Use Code wgd to get $2 off Pizza with Rose Hill Sourdough! https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/

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!