What's Good Dough?
Host Eidref Laxa, a mobile caterer and pizza champion, explores the world of pizza-making and pizzeria ownership. He interviews pizza operators and shares insights from his own journey, aiming to inspire listeners who are passionate about pizza. The podcast covers topics like starting a pizzeria, pizza techniques, and the business side of the industry.
Episodes
The Best San Jose Pizzeria Yet To Be Discovered (The Last Round Tavern)
What makes a tavern-style pizza stand out—and what does it take to build a pizzeria that can grow beyond the owner?In this episode, Eidref visits Last Round Tavern in San Jose and sits down with owner Caleb Ramirez to talk about the unique pizza style he's bringing to the Bay Area.Their tavern-style pizza is thin, crispy, cut into squares, and loaded with ingredients all the way to the edge—but in
Let's Make Award Winning Detroit Pizza with White Rabbit Gastro Pub
How do you build a successful pizzeria, empower your team, and still have a life outside the restaurant?In this episode, Eidref heads to White Rabbit Gastropub in Frederick, Maryland, home of the World Champion Detroit-style pizza and the team behind Rad Pies.The conversation goes way beyond pizza. From developing the famous Crust We Trust to building systems that allow the owner to step away from
Is This The Best Detroit Style Pizza In All of Maryland? (Rad Pies MD)
In this episode of What's Good Dough, we head to Rad Pies in Maryland to see if their Detroit-style pizza lives up to the hype. Known for that signature crispy cheese crust and airy dough, we’re putting their pies to the ultimate test.Highlights:00:07 — White Rabbit / Rad Pies intro & the accidental pepperoni frico crust00:40 — The 100% hydration dough01:04 — 25-year-old starter & 19-h
How a Failed Pizzeria Owner Built a Pizza Oven Empire
What makes this the "Ferrari" of pizza ovens?In this episode, we go inside the Marra Forni factory to see how the "Ferrari" of brick ovens is built. Founder Francesco Marra share powerful story of moving to America with nothing, facing a major restaurant failure, and eventually building a global business that ships to 37 countries. We also dive into the tech that can double or
Inside the SD Pizzeria That Did $3M Their First Year (Odie's Pizza)
What happens when a pizza shop expects to do $6,000 a day... but ends up doing $16,000?In this episode, Eidref visits Odie's Pizza in San Diego and sits down with founder Odie O’Connor to discuss one of the fastest-growing pizza concepts in Southern California.From building a vegan Detroit-style pizza brand in Portland to launching a surf-inspired sourdough pizza shop that generated over $1 mi
7 Pro Upgrades to Transform Your Pizza Catering Setup
What are the best upgrades you can make to run smoother, faster, and more profitable pizza catering events?In this episode, Eidref breaks down the seven biggest upgrades he's making to his pizza catering setup for 2026.After five years of catering as a side hustle, a sudden influx of new bookings pushed him to rethink every part of his operation. From cooler systems and organization hacks to r
How A 900 Sq Ft Slice Shop In San Diego does $1M A Year
What does it really take to build a million-dollar pizza shop with no investors, no dining room, and only 900 square feet?In this episode, Eidref sits down with Fred Santos of Square Pizza Co., a pizzeria quietly doing massive numbers out of a tiny shop in Pacific Beach.Fred and his partner Bruno bootstrapped everything themselves, worked brutal hours for years, and built a cult following around s
Won 3 Pizza World Titles, But His Shop Is Empty. Why?
How can a three-time world pizza champion still struggle to fill his own shop?In this episode, Eidref sits down with Ryan Ososky, a three-time world pizza champion and Pizza Maker of the Year, to unpack one of the most interesting contradictions in pizza.Ryan has the trophies, the technique, and one of the most dialed-in Detroit-style pies in West Hollywood—but the crowds haven’t always matched th
How He Became Puerto Rico's First World Pizza Champion
How far would you go to become a world pizza champion?In this episode, Eidref sits down with Wilhelm Rodriguez, a world pizza champion who spent years chasing one of the toughest titles in the industry.From competing in pizza acrobatics to grinding through multiple losses in Las Vegas, Wilhelm shares what it really takes to win on the biggest stage. This is a story about obsession, resilience, and
Inside The $2M Pizzeria That Wasn't Supposed to Exist
How does a Bay Area pizzeria quietly become a $2 million business?In this episode, Idris sits down with Leah, owner of Pizza Leah, to break down how a small-town pizzeria quietly hit $2 million in annual sales.From opening 20 locations to walking away for her health, Leah shares how she rebuilt her life—and built a highly efficient pizza operation rooted in systems, consistency, and intentional de
58 Pizzas in 45 Minutes: The High-Stakes Systems of Wedding Catering
What does it really take to serve 58 pizzas in just 45 minutes… at a wedding where everything has to be perfect?In this episode, we go behind the scenes with Linda and Abby of Fired Up Fresh, a mother-daughter duo specializing in high-pressure mobile pizza catering. From months of preparation to last-minute improvisation, they show how chaotic wedding events are transformed into a seamless, high-p
Jeremy and Michele of Gabacool Provisions
What if the smartest way to start a pizza business isn’t opening a restaurant… but avoiding rent entirely?In this episode of the What's Good Dough Podcast, we spend the day with Jeremy and Michelle, the team behind Gabacool Pizza, an award-winning pizza pop-up that built a powerful brand without the massive overhead of a traditional restaurant.From prepping in a commissary kitchen to selling o
The $0 Rent Strategy That Launched An Award Winning Pizza Concept
What if the smartest way to start a pizza business isn’t opening a restaurant… but avoiding rent altogether?In this episode, we spend the day with Jeremy and Michelle of Gabacool, an award-winning pizza pop-up that built a powerful brand without the massive overhead of a traditional pizzeria. From prepping in a $235/month commissary kitchen to selling out every weekend at brewery pop-ups, they’ve
Charlie Anderson of Good Pizza
What happens when an engineer quits his job, goes all-in on pizza, and builds a slice shop obsessed with consistency?In this episode of What’s Good Dough, Eidref is with Charlie Anderson, founder of Good Pizza Cleveland, to talk about the real work behind opening a modern slice shop. From menu minimalism and workflow design to dough fermentation, content creation, and long-term vision, this is a d
Why This Cleveland Pizza Shop Only Sells 6 Items
Most pizzerias have a huge menu, but this man, Charlie Anderson, only sells six pizzas. And this strategy is helping him in his quest to be the best pizzeria in the world. Highlights:0:00 – Why a Tight Menu Keeps Slices Fresh0:40 – Pros & Cons of Offering Fewer Pizzas1:20 – Meet Charlie Anderson of Good Pizza Cleveland2:00 – From First Pizza to Opening a Pizzeria2:45 – Designing a Modern Slice
How A 1000 Sq Ft Slice Shop Does 2 Million A Year
What happens when you open a slice shop during a pandemic, with no dining room and no walk-in traffic?In this episode, we sit down with Lars Smith, Chef and Co-Owner of State of Mind Slice House and the mind behind State of Mind Slice House in Palo Alto. Lars shares how lessons from past failures, smart pricing, and intentional design helped him build a high-performing slice shop during and after
They Told Him This Location Would Fail. Now He Sells 275 Pizzas in 4 Hours.
What if everyone told you your pizzeria would fail because of its location — and you proved them wrong by selling 275 pizzas in just four hours?In this episode of What’s Good Dough, we sit down inside Fired Pizza in Stockton, CA — a pizzeria that broke nearly every “rule” people swear by in the restaurant industry.From being told their location would never work, to transitioning from a mobile pizz
Meet The Secret Cheese Blend Winning All The Pizza Competitions
What if the reason this pizza won wasn’t a secret ingredient… but a decision most people wouldn’t make?Slice on Broadway just took home Best Cheese Slice at the 2025 Las Vegas Pizza Expo and was named Best Pizzeria in the State—and today, we’re sitting down with owner-operator Rico Lunardi to find out why. From dough hydration and cheese blends to Pittsburgh pizza culture and consistency under pre
4 Lessons From My First Wedding Pizza Catering
What really happens when you cater a wedding for the first time—especially when it’s your cousin’s big day?In this episode, I break down the behind-the-scenes reality of catering my first-ever wedding. From long-distance travel and unexpected costs to dough management disasters and learning the power of preparation, these lessons can help any pizza operator—whether you're established or just g
Can This Pizza Maker Survive SF's Market St? w/ David Jacobson of Cheezy's Artisan Pizza
Can a brand-new pizzeria really survive on one of San Francisco’s toughest streets?In this episode, we hang out with David Jacobson, the pizza maker behind Cheezy’s Artisan Pizza and a Real California Milk Cheese Champion. David’s worked in some of the Bay Area’s most respected kitchens, built pizza programs from scratch, and now he’s taking a big swing by opening his own shop right on Market Stre
Making Canada's Most Famous Pizza With Cowabunga Pizzeria
How do two pizza lovers turn a shared obsession into a thriving, award-winning pizzeria—during a pandemic?We’re inside the dough room at Cowabunga to hear how Justin and Andy went from pizza snobs and Instagram mutuals to building one of Canada’s most talked-about slice shops. We break down their hybrid sourdough program, how they scaled without sacrificing quality, why pizza screens aren’t the en
Meet The Sourdough Pizza That Blew My Mind At The SF Pizza Fest
What happens when a lifelong pizza lover turns his obsession into a craft—and finds his happy place behind the oven?In this episode of What’s Good Dough, Eidref sits down with Matt Lucas, the sourdough pizza mastermind behind Johnny Baguette. From demoing pizzas at Orchard Supply to perfecting naturally leavened doughs at SF Pizza Fest, Matt shares how his curiosity, creativity, and community shap
How A Food Truck Sells Out 200 Slices Of Pizza During Lunch
How do you balance running a mobile pizza trailer and a brick-and-mortar shop—without burning out or burning the pies?In this episode, we visit Charlie’s Pizza to see how they keep their slice game strong while expanding to a full restaurant. From learning the rhythm of the oven to managing staff, events, and logistics, Charlie shares how he’s turning passion and hustle into a thriving business.Hi
12 Million A Year And The Epitome Of Pizzerias w/ Esther's Kitchen
What does it take to run one of Las Vegas’ most influential kitchens—and keep raising the bar while staying true to your craft?In this episode of What’s Good Dough, Eidref sits down with James and Dylan of Esther’s Kitchen, a restaurant that’s become a cornerstone of the Las Vegas dining scene. Known for pushing culinary boundaries with seasonality, fermentation, and relentless standards, the duo
Would You Try This Award-Winning Grape Pizza (Yukon Pizza, Las Vegas)?
What happens when you take New York nostalgia, wild creativity, and a family-run pizza shop—and bring it all to the world stage in Las Vegas?In this episode, we head to Las Vegas to hang out with the crew from Yukon Pizza, a family-run shop that blends New York nostalgia with bold, competition-level creativity. From balancing 800g dough balls to topping pies with mortadella, marinated grapes, and
This Cheese Pizza Beat Every Slice in the World—But How Does It Actually Taste?
What happens when two pizza-obsessed friends from Hamilton, Ontario, chase their dream—and end up winning the world’s best cheese pizza title in Las Vegas?In this episode, we visit Cowabunga Pizza in Hamilton, Ontario, where Andy and Justin took the pizza world by surprise by bringing home first place for best cheese pizza at the 2024 Las Vegas Pizza Expo. From humble beginnings during the pandemi
Japanese-Inspired Pizzeria on a Quest for Mastery ( Double 00 Pie And Pub, Las Vegas)
What happens when you mix Tokyo-inspired artistry with Neo Neapolitan Pizza in the heart of Las Vegas’ Chinatown?In this episode of What’s Good Dough, we visit Double Zero Pie & Pub—a pizzeria that’s made the prestigious 50 Top Pizza USA list two years in a row. Erica Bell shares the story behind their Tokyo-meets-Neapolitan concept, the science and care that goes into their four-day dough fer
Quit My Job For Pizza Part 1- How You Do Anything Is...
Let's face it. I was a mess... And everything in my life was. Part of the root of the problem was my environment and how it affected my mental. I fixed that and am now working on improving my game in every facet of my life. It's invigorating.If you're thinking about quitting your job to chase the pizza dream, go for it. DM me- IG @whatsgooddough to talk.
John Arena of Metro Pizza and Truly Pizza
What does it mean to keep chasing greatness—even when life throws you its toughest curveballs?Few people in the pizza world are as widely respected — or as profoundly wise — as John Arena. In this powerful episode, Eidref sits down with the Metro Pizza co-founder and Truly Pizza visionary to talk about life, passion, mentorship, and facing Parkinson’s with courage and purpose.John shares raw insig
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If You Want To Go Fast, Go Alone. If You Want To Go Far, Give Up Equity (Spotify Exclusive with Ethan and Rory of Solamente Pizza)
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He Tried The Impossible: 8 Flours, 80% Hydration, 100% Sourdough
What kind of pizzaiolo uses eight flours, 80% hydration, and 100% sourdough—and somehow makes it all work?In this episode of What’s Good Dough, Eidref is with Ethan Speizer of Solamente Pizza in Las Vegas, who’s on a mission to do the impossible: create mind-blowing pizza using up to eight different flours, with an 80% hydration dough, all made from 100% sourdough starter.Ethan walks us through ev
1 Bullet, 2 Brothers, 3-Day Dough: The Real Story Behind Frank’s Pizza & Pasta
How do you manage legacy and ambition? Here is the conversation with two brothers who have turn their family pizzeria into a growing brand while honoring a powerful legacy. Listen in on whether or not they can meet their goal of 20 locations in the next 5 years.In this episode, guest host Kenneth MacFawn sits down with Gerry and Dan Buontempo of Frank’s Pizza and Pasta in Baltimore. Raised in the
Chicago’s Busiest Slice Shop Almost Didn’t Make It
How do you build buzz when you’re just two guys and a window in the cold?Today, we are with Tony and Will from Paulie Gee’s Logan Square to break down what it really took to go from serving slices through a window during the height of COVID to becoming a must-stop pizza spot in Chicago. They open up about the challenges of keeping a consistent product and the surprising key lessons learned from ru
The Jules Pizza Pop Up Story: How They Built A Wildly Successful Pop Up (Podcast Exclusive)
Thanks for tuning in. We have a podcast exclusive here (not on Youtube) where we dive in with Max and Anthony of Jules Pizza.We also have a Youtube exclusive of Jules pizza- nearly a 2 hour long episode breaking down the dough and bake of Jules' amazing pizza.Check it out here.https://youtu.be/UzalexBw6pghttps://ko-fi.com/whatsgooddough(Corto Affiliate) https://bit.ly/457DNII (Ooni Affiliate)h
Inside Chicago’s Most Viral Slice Shop
At What’s Good Dough, we believe in uplifting the pizza community with integrity. We do not condone misogyny, racism, or sexism—on or off camera.To those asking about our views on Dave Portnoy: I want to be honest. My thoughts are still evolving.We filmed this piece back in February. Since then, our team discussed a follow-up video featuring Portnoy, but ultimately decided against it. While I unde
Pizzeria Owner Juggles 5+ Businesses... Should You?
What does it take to build a thriving pizza business without being in the kitchen every day?In this episode, we sit down with Francis Almeda, a multi-business entrepreneur who’s redefining what it means to run a food business. From his journey into the pizza world to embracing teamwork and finding his flow state, Francis shares deep insights on entrepreneurship, delegation, and creating sustainabl
“This isn’t pizza” according to Chicago
What does it take to build amazing pizza in a city obsessed with tradition—and why does Middlebrow refuse to use the same dough for all their pies?In this episode, we visit Bungalow by Middlebrow in Chicago to talk with head baker Tucker and chef de cuisine Caroline Santi. They walk us through their dough process—from fermentation and shaping to topping and baking—and explain why intention, balanc
Starting A Pizzeria And Minimizing Risk (Pizza Di Farfalla)
What would it take for you to walk away from an 18-year career to chase your dream of slinging pizzas full-time?If you’ve ever felt the tension between a stable career and a risky passion project, this episode is going to hit home. Gio, owner of Pizza Di Farfalla, shares how he went from a part-time pop-up pizza guy to full-time entrepreneur — and why doing it gradually might just be the smartest
The Multi-Use Glass Dough Room + The Pizzeria That Made Delivery Pizzas Way Better (Flour+Water Pizzeria)
What if your dough room could pump out 2,800 dough balls, double as a private dining spot, and deliver pizza that still slaps after 30 minutes— thanks to smart, intentional systems?In this episode, Thomas McNaughton, Ryan Pollnow, and Elliot Armstrong of Flour + Water Pizzeria take us behind the glass into their dough room—a space built for precision, volume, and versatility. They share how they r
He Put A Small PizzaMaster in a 250 Sq Ft Cafe and Cranks with Gio Of Pizza Di Farfalla
What Does It Take to Run a Thriving Pizzeria in a Tiny Space?Today, we’re getting an inside look at Gio’s process, from maximizing efficiency in a 250-square-foot kitchen to perfecting a single dough recipe for multiple styles, Gio shares what it takes to run a high-quality pizzeria in a limited space. We dive into the art of consistency, the challenges of high-volume service, and the magic of sim
What You Might Experience If You Build A Great Restaurant with Craig From June's Pizza
What does it take to reopen a beloved pizzeria after hitting rock bottom? From battling self-doubt and financial struggles to building a powerhouse team, Craig from June’s Pizza shares his journey of resilience, creativity, and community. Today, we’re diving deep into the story behind June’s Pizza, a Bay Area gem known for its unique approach to pizza-making and its vibrant community vibe. Craig o
They Sell 250 Pizzas A Day W/ Only 2 Items On The Menu With Craig of June's Pizza
What makes June’s Pizza so special? From a simple two-pizza menu to a commitment to quality and sustainability, this pizzeria has redefined what it means to focus on the details. Today, we’re visiting June’s Pizza, a beloved Bay Area spot known for its dedication to perfecting every element of its pizzas. From sourcing the best basil to collaborating on seasonal specials, the team at June’s is all
He Opened A Pizzeria In 2024— Here’s What Went Wrong w/ Dane of Slow Co Pizza
Would you spend $60,000 just to install an oven? That’s the dilemma Dane from Slow Co Pizza faced when opening his pizzeria. The hidden costs of launching a restaurant can be brutal—so how did he pivot and still make his dream a reality?In this episode, we sit down with Dane from Slow Co Pizza, who turned his 13-year pizza obsession into reality in November 2024. But it wasn’t easy. From shocking
If Space Opens Up Next To A Brewery- Run Don’t Walk With Paul Of Pie Trap Pizza
What’s the secret to launching a successful pizzeria with minimal resources and a tiny space?
In today’s episode, we’re chatting with Paul, the self-taught pizza master behind Pie Trap Pizza, a thriving pizzeria born from a backyard hobby. Located next to a brewery, Paul shares his journey of perseverance, innovation, and the power of great ingredients—all packed into a 400-square-foot space that’
The Man Behind the Dough: How Juan Robles Built an 8-Figure Business for Culinary Icons
Ever wondered how large pizza brands keep their products consistent and streamline production across multiple locations? Commissary-driven operations hold the key, reducing inefficiencies and creating a centralized hub for production.
In this episode, Juan Robles from Triple Beam Pizza breaks down how commissary kitchens eliminate variability, boost productivity, and pave the way for expanding y
Starting A Wood Fired Pizzeria in No-Man's Land with Daniel of Fired Pizza
You want to make the best pizza, but the location you found is in the middle of nowhere. Will your business survive?
After years in sales, Daniel felt the urge to make a big change. With the support of his wife, he decided to take a leap and use his savings to start his own pizza business.
Highlights:
-Fired Pizza Found this location off the beaten path. Since opening a year and a half ago, the
A New Way To Make Grandma Style Pizza w/ Laura Meyer of Pizzeria Da Laura
In this episode, we chat with Laura Meyer, who has spent 19 years in the pizza world and now runs Pizzeria da Laura. What started as a high school part-time job has evolved into a full-blown passion for Laura, who found her calling in the restaurant world during the pandemic.
Highlights:
Laura’s journey from high school part-time job to owning Pizzeria da Laura
How COVID gave her the clarity t
What's It Like Selling Pizza Out A Tiny 180 sq ft Trailer? w/ Andrew Roa of Sacred Slice
SHOW NOTES
Have you ever wondered if a tiny trailer is right for your pizza business?
In today’s episode, We meet with Andrew Roa, the owner of Sacred Slice Pizza. He’s mastered the art of making two distinct styles of pizza from the confines of a tiny trailer. From perfecting the layout of his truck to streamlining his processes, Andrew has learned how to work with limited space and an even smal
I quit my job of 9 years to chase my dream.
I’ve been contemplating quitting my job for quite some time. Well, the day finally arrived, and I wanted to share that moment with you all. It’s been both terrifying and exhilarating, but I finally took the leap. I’ll dive into the real story behind the decision, what led up to it, and the powerful realizations I had along the way. It’s a journey of fear, excitement, and personal growth that I’m e
Is Pre-Selling Your Food The Move? w/ Rishi of Hotplate
What if you could run a successful food business without the risk of lost inventory or even running a brick and mortar? Rishi from Hotplate tells us how.
Highlights:
Building a Community: How to grow a loyal customer base and keep them engaged through pre-order drops.
Clearing Up Misconceptions: Many people think starting a food business is only for those with large budgets or physical storefron
A Pizza Wedding Catering Company That Doesn’t Do Public Events w/ Linda and Abby of Fired Up Fresh
Have you ever thought about inviting potential clients over, hoping to land a catering gig?
In today's episode, we're diving into a unique approach to catering, where the pizza isn't just a meal—it's an experience. Linda and Abby of Fired Up Fresh, share how inviting potential clients over for a pizza tasting at their own home has become their secret weapon for growing their business. Serving up
The Story Of The Cheesehog with Scott Fahey
In today’s episode, we’re talking to Scott, who is the second-generation owner of a cheese-shredding manufacturing company that’s made waves in the world of pizza (and any other business that shreds cheese).
We’ll also dive into the nitty-gritty of what makes this shredder different from all the others, how they navigated the unexpected challenges of the COVID era, and much more.
Highlights:
The Secrets To Slice House Success with Lars Smith of State of Mind Slice House
What does it take to run a successful slice shop that keeps customers coming back, while navigating the everyday business struggles?
In today’s episode, we’re joined by Lars Smith, a seasoned pizza entrepreneur with over 23 years of experience in the industry. After returning from a trip to Brooklyn with his wife, Lars dove into opening up a slice shop concept. Here, he share best practices, less
Pop Up To Market Your Brick And Mortar with Ryan Thompson of Pogonip Pizza
In this episode, we meet up with Ryan Thompson of Pogonip Pizza, who is passionate about food and is in the process of opening a pizza restaurant. He talks about his love for cooking, hosting parties, and creating memorable experiences through food. Ryan shares his experience of buying and flipping used restaurant equipment, his pop-up pizza events, and his participation in the Ooni pizza competi
Pizza Collaborations > Popping Up At Restaurant with Fernando and Sophie of La Pizza Clandestina
In this episode, we meet up with Rey and his daughter Sophie of OG Papa Fern. They are pizza makers that travel all over the country, collaborating with other Pizzerias. Through collaborations with various pizzerias, they explore the nuances of this unique style, from its thick crust to its generous toppings. Witness their passion for pizza, the challenges they encounter, and the valuable lessons
Finding The Right Flour For Your Pizza with Nicky Giusto of Central Milling
Do you want to know the secret to selecting the perfect flour for your pizza?
In this episode, I meet with Nicky Giusto of Central Milling to talk about the ins and outs of choosing the right flour for you. We start by talking about the differences between organic and non-organic flour, including costs, taste, and why pizzerias choose to go organic (or not).
Highlights:
Central Milling has a
Cease and Desist Selling Pizza Out My House, Bought a Cafe. w/ Matt Neighborhood Pizza Guy
In this episode, we meet up with Matt, the passionate owner of Neighborhood Pizza Guy and Cafe Zoe. He opens up about the hurdles of running a business amidst rising costs, and how he strives to balance supporting community events with the financial realities of keeping his doors open. Matt also shares his inspiring journey, from moving to the Bay Area and launching a pizza business from his studi
The Wrong Way To Sell At Breweries - Matt Williams of Bella Familia Wood Fired Pizza
In this episode, we meet with Matt Williams, the owner of Bella Familia Wood Fired Pizza. He shares his journey in the food industry, having taken over Bella Familia in 2023 after the previous owner, Scott, retired. Matt’s vision for Bella Familia includes expanding its reach through catering, vending, and frozen pizzas, with a goal of selling 3,000 pizzas a week!
Highlights:
- Matt's Journey in
SF Sourdough Style Detroit with Neal from Longbridge Pizza Co.
In this episode, we meet up with Neil of Long Bridge Pizza, and he will give us an insider look into his pizza-making process. He will show us his Detroit-style pizzas, which are served as a special on Thursdays. He is passionate about using high-quality ingredients, and he believes in keeping things fresh and fun for his customers.
Check out Longbridge Pizza here:
https://www.longbridgepizza.co
The Pizzeria That Outsells All The Chains Cooks On A Grill w/ Vanessa of The Cheeseboard Collective
In this episode, we meet up with Vanessa of the Cheeseboard Collective, and today she will show us the process of how they make their pizzas. They serve out one pizza a day, and their process is so efficient that they had a record of making 2100 pizzas in one day! You can definitely feel that they are passionate about serving the community and providing high-quality food.
Check out The Cheeseboa
Tips I Learned Spending A Weekend With A Pizza Consultant - Al The Pizza Buddha
In this episode, we meet up with Al The Pizza Buddha, and he’s going to give us a glimpse of what it’s like in one of his consults. He will discuss the challenges of working with contractors, the importance of planning and communication, and the need to pay attention to details like location, electricity, and lease agreements.
Check out Al The Pizza Buddha here:
https://althepizzabuddha.com/
Foll
Making Award Winning Detroit Style Pizza w/ Anthony from Melt Pizza Co
In this episode we meet up with Anthony Gilbert of Melt Pizza Company. We discuss New York style and Detroit style pizza, including the dough recipe, ingredients, and process. Anthony also discusses his experience opening Melt and how he has grown the business organically through word-of-mouth and collaborations.
Check out The Melt Pizza here:
https://www.meltpizzacompany.com/
Follow The Melt P
Classes, Consults, Competitions, and Catering = CASH (Solo Episode)
In this episode, let’s reflect on what happened this August with all of my pizza side hustles.
1. Corporate Pizza Class
2. Pizza Consultation
3. Hosting/Judging Pizza Competitions
4. Private Catering.
As always, I will share the lessons learned and my plans for continuous improvement! Timestamps are located below the sponsors if you want to be able to jump topics!
Thank you to our show sponso
The Downside of Opening a Brick and Mortar (After Running a Successful Pop-up) with Hella Pie
In this episode, we meet Marcus and Amy Medina of Hella Pie Pizza Company. We discuss their journey from running a mobile pizza trailer to establishing a brick-and-mortar store, exploring challenges like transitioning from a wood-fired to a conveyor oven, introducing pizza by the slice, and navigating a drop in business. They also share the emotional decision to sell their beloved pizza trailer,
Starting from the Kitchen to Owning A Pizzeria with Neal DeNardi of Longbridge Pizza
In this episode, we meet with Neil from Longbridge Pizza to discuss his journey from cook to owner. Neil shares the secrets behind his shop's success, highlighting the importance of community, relationships, and clear communication. We also cover the challenges of catering and pop-ups at festivals, offering practical advice. Plus, Neil delves into pizza-making techniques, from dough management
How to Make Your Menu Shine by Keeping It Simple with Guy Luna of GFL Pizza
In this episode, we meet with Guy Luna and talk about the challenges and rewards of running a mobile pizza operation and his philosophy on making pizza and connecting with his community. He also shares his thoughts on the importance of personal growth and staying positive in the face of adversity.
Highlights:
- Challenges of mobile operation: It requires being a jack of all trades and handling p
Managing The Build-out That Went Six Figures Past its Budget w/ Al the Pizza Buddha
In this episode, we meet up again with Al The Pizza Buddha. We discuss his recent work and experiences traveling to different pizzerias. We talk about the importance of having a systematic and documented approach to running a pizzeria, which he helps implement at Hella Pie and Rose City Pizza. This involves creating detailed dough recipes, plating guides, and prep inventory systems to streamline o
Seven Concepts in 5 Years Thanks to $13,000 & A Ghost Kitchen with Jeff Rogers of Wrecktangle Pizza
In this episode, we catch up with Jeff Rogers of Wrectangle Pizza, who has experienced massive growth over the past five years. He credits some of his early success to starting out in a ghost kitchen that only charged him a percentage of sales for his rent when starting out.
Highlights:
Jeff started Wrectangle Pizza in a ghost kitchen incubator in Minneapolis in 2019.
Jeff credits the incubat
Feast or Famine- How Catering Saved Peter Campbell of Red Wagon Pizza
This episode explores the story of Peter Campbell, the owner of Red Wagon Pizza, who brings his pizzas to events with his mobile catering service. He offers practical advice on efficiencies to optimize his busy summer season.
Highlights:
Humble Beginnings: Peter started by making and selling pizzas at his kids' school fundraiser.
Taking the Leap: Encouraged by positive feedback, Pete deci
Insurance, Profits, and Expansion with Anthony Gilbert of Melt Pizza
In this episode, we meet up with Anthony Gilbert of Melt Pizza. Anthony discusses his journey from pizza pop-ups to owning his own restaurant. He discusses the importance of insurance, the financial realities of owning a business, and the decisions involved in buying out his business partners. The conversation also touches on profit margins in the restaurant industry and Anthony's future plans
The King of Mobile Catering
In this episode, we meet up with Siler Chapman, a world pizza champion and ambassador for a cheese company. We discussed Chapman's journey in the mobile catering business, sharing tips on everything from automatic gratuities to scaling staff. Chapman emphasizes the importance of prioritizing customer satisfaction and always striving to improve. He also shares his experiences with different ing
My Last Catering Event-Lessons & Successes
In this episode, let's recount my experience catering to my largest paid event yet! (60 people!!!!)
Highlights:
Invest in new equipment after each event: Upgrading equipment helps streamline processes and improve efficiency.
Batch prep time and accurately estimate ingredient costs: This saves time and reduces unnecessary expenses.
Be prepared for unexpected situations: Things may not
Modernizing Pizza with Stephanie Swane
In this episode, we meet up with Stephanie Swane and discuss the larger pizza industry, including the role of women and the importance of innovation. Stephanie shares her experience working on the Modernist Cuisine cookbooks and their passion for the pizza community.
Highlights:
Modernist Pizza's Impact: The book challenges traditional pizza norms and encourages innovation and creativity.
A Small Business with a Big Heart, The Carlson Block
In this episode, we meet up with Ian Galbraith, owner of The Carlson Block, a pizza maker who owns a pizzeria in a small town. We discuss the challenges and rewards of owning a small business, the importance of family, and the role of passion and hard work in achieving success.
Highlights:
Balancing business and family: He prioritizes providing for his family and maintaining a healthy work-life
From Bootleg to Bombshell: Little Dynamite’s Rebrand Story
In this episode, we met up with Courtney and Kyle, the former owner of Bootleg Pizza and talk about the story of a partnership gone wrong . Together we also discuss the challenges and triumphs of making sourdough on a commercial level. They emphasize the importance of precision and consistency, revealing their unique starter maintenance routine and dough recipe. They also share tips on finding aff
Justin Piazza showing us What’s up Dough!
In this episode we meet up with Justin Piazza, owner of What Up Dough. Justin is a pizza maker who has moved to LA from Phoenix and partnered with 3 other people to open this hip hop themed pizzeria.
Highlights:
The L.A. Pizza Scene: is it oversaturated?
Learning from other Pizza Makers: Justin talks about what he learned from other pizza makers and how he uses those lessons in his pizzas
C
It’s About What It Can Do For Your Business- Justifying The Cost Of Equipment /w Francesco Marra of Marra Forni
Equipment costs a lot of money. We often find ourselves asking- how much? And then when the price is too high, we say, mehhhhh, nvm. Are you like this too? If so- this episode is for you.
We meet up with Francesco Marra, of Marra Forni, a Naples-born entrepreneur who has revolutionized the pizza industry. He arms us with the questions we should be asking when looking to grow and expand our busine
Survey Says: Outsource Your Dough (Here’s Why)
In this episode Donna Reeves, the SVP, Pizza & Flatbreads and Value Added Bakery Categories for Rich's, a company that manufactures and supplies pizza dough and other related products to pizza businesses.
Highlights:
The Pizza Struggle: Pizza businesses are struggling to find labor and keep up with changing consumer trends.
Rich’s Offers Solutions: Donna discusses the challenges faced b
Leaving A Stable Job To Open A Brick And Mortar- Comedy or Tragedy? W/ Much Ado About Pizza
In this episode we met with Kira and Mark, owners of Much Ado About Pizza, and talked about their pizza journey. After doing pop ups and a near death experience, they decided to leave their jobs and make the jump into brick and mortar. How are they doing? Tune in to find out!
Highlights:
“Things done well and with a care, exempt themselves from fear”: They competed in a pizza competition for the
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