What's Good Dough?

Avsnitt

• Inside the SD Pizzeria That Did $3M Their First Year (Odie's Pizza) 21.06.2026 14min

  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 million in its first few months, Odie shares the systems, mindset, and lessons behind scaling a high-volume restaurant. This conversation covers dough production, team building, customer service, expansion plans, and the mental challenges that come with explosive growth.Highlights:00:52 – Crushing Projections: From $6K Days to $16K Days01:12 – Producing Up to 800 Pizzas Per Day01:42 – The Dough System Powering High Volume02:12 – Why Odell Returned to San Diego02:42 – Building a Surf, Skate & Punk Rock Pizza Brand03:12 – The Unexpected Explosion in Sales03:42 – Scaling Without Selling Out04:12 – Managing a 22-Person Team During Peak Service04:32 – Redefining What's Possible in a Small Space04:52 – What Good Dough Means to Odell05:22 – High Hydration, Long Fermentation & Sourdough05:52 – Switching From Conveyor Ovens to PizzaMaster Ovens06:32 – The Hardest Part of Running a High-Volume Restaurant07:12 – Training Pizza Makers Under Pressure07:42 – Handling Customer Complaints the Right Way08:22 – Why Great Customer Service Builds Loyalty08:52 – Growing From Pop-Up to Food Truck to Brick & Mortar09:32 – Why Starting Small Matters09:52 – The Pizza That Defines Odie's10:22 – Expanding to a Second Location10:52 – Raising Capital and Scaling the Brand11:32 – Surpassing First-Year Revenue Goals12:12 – The Reality of Overnight Success12:42 – Managing Stress as an Entrepreneur13:22 – Therapy, Mindset, and Staying Present14:02 – What If Everything Goes Right?14:32 – Gratitude, Success, and Building Something You LoveFollow them:https://www.instagram.com/propizzamaker/https://www.facebook.com/papaspizzacaborojo/Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopic:odies pizza, odie's pizza san diego, san diego pizza, sourdough pizza, sourdough pizza shop, pizza business growth, high volume pizzeria, pizza restaurant systems, pizza dough production, pizza master ovens, pizza entrepreneur, pizza shop success story, restaurant scaling, restaurant operations, pizza business podcast, what’s good dough podcast, eidref podcast, surf skate pizza culture, california pizza, pizza startup story, million dollar pizzeria, restaurant leadership, pizza team building, pizza customer service, expanding a pizzeria, restaurant growth strategy, pizza industry insights, opening a second restaurant, successful pizza business, san diego food scene, artisan pizza business, pizza operator mindset
• 7 Pro Upgrades to Transform Your Pizza Catering Setup 14.06.2026 22min

  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 rotating pizza stones and workflow improvements, this episode is all about working smarter, delivering a better customer experience, and building a catering business that scales.Whether you're a pizza caterer, food entrepreneur, or mobile pizza operator, you'll find practical ideas you can implement immediately.Highlights:00:52 – Why 2026 Is a Big Year for Pizza Catering01:32 – The Question That Improves Every Event01:52 – Upgrade #1: Bigger Coolers, Fewer Trips02:52 – Keeping Food Safe During Delays03:42 – Titan Ice Packs vs Traditional Ice04:12 – Upgrade #2: Every Bin Has a Job05:22 – Why Clear Bins Aren't the Real Solution05:52 – Building a System Instead of Buying More Gear06:52 – Creating Bin Checklists and Team Reference Cards08:07 – Solving the "Where Is Everything?" Problem08:52 – Upgrade #3: Contractor Bags for Faster Cleanup09:52 – Protecting Equipment and Saving Your Back10:52 – Using Business Credit Cards to Fund Upgrades11:22 – Upgrade #4: Rotating Pizza Stones12:32 – How Rotating Stones Improve Consistency14:02 – Better Heat Distribution and Faster Production15:12 – Why Better Execution Creates More Referrals16:12 – Reinvesting Catering Profits Into the Business16:22 – Upgrade #5: Using an Ooni Volt as a Pizza Warmer17:52 – Serving More Guests Without Sacrificing Quality18:52 – Battery Power Solutions for Mobile Catering19:42 – Upgrade #6: Bed Risers for Higher Workstations20:32 – Saving Your Back During Long Events20:57 – Upgrade #7: Sliding Pizza Peels21:42 – The Cheapest Upgrade That Saves the Most Time22:02 – Lessons Learned and Final Thoughts7 PRO UPGRADES FOR PIZZA CATERING — GEAR LIST• Igloo Max Cold 150 qt (topping cooler) → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Igloo Max Cold 150 qt (dough cooler) → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Titan High Performance Ice Packs (8-pack) → https://www.costco.com/p/-/titan-high-performance-ice-packs-8-pack/4000241024• HDX 40-gallon storage tote → https://www.homedepot.com/p/HDX-40-Gal-Tough-Storage-Tote-in-Black-with-Yellow-Lid-999-40G-HDX/328027044• Hefty 55 Gal No Scent Contractor Bags (16 pk) → https://www.walmart.com/ip/Hefty-Heavy-Duty-Contractor-Extra-Large-Trash-Bags-55-gallon-16-Count/40547485• 💳 Chase Ink Business Cash → http://chase.com/• Ooni Rotating Stone → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Ooni Volt 1 → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• OUPES Exodus 2400 Portable Power Station → https://oupes.com/products/oupes-exodus-2400-portable-power-station-2400w-2232wh• Bacio Cheese — operator sample request → https://bit.ly/3FmQ3up• Temu sliding pizza peel → https://www.temu.com/sliding-pizza-peel--pizza-spatula-paddle-transfers-pizza-perfectly-to-oven-or-stone-pala-pizza-scorrevole-g-601101783448977.html• Utopia Bedding Bed Risers (3"/5" adjustable) → https://www.amazon.com/Utopia-Bedding-Premium-Adjustable-Furniture/dp/B073WFCV1L• Lifetime 6-foot folding table (Costco) → https://www.costco.com/p/-/lifetime-commercial-6-fold-in-half-table-2-pack/4000390113•Corto → ]https://bit.ly/457DNIITopic:pizza catering, pizza catering business, mobile pizza catering, pizza catering equipment, pizza catering setup, pizza catering upgrades, pizza business tips, pizza catering workflow, mobile pizzeria setup, pizza operator tips, pizza catering systems, rotating pizza stone, ooni rotating stone, ooni volt pizza warmer, pizza catering cooler setup, pizza catering organization, pizza catering bins,
• How A 900 Sq Ft Slice Shop In San Diego does $1M A Year 24.05.2026 10min

  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 square pizzas most people had never even heard of. This conversation dives into sacrifice, systems, dough philosophy, and the long grind behind building a real pizza business from scratch.Highlights:01:11 – A 900ft² Pizza Shop Doing $1 Million a Year01:32 – Living Inside the Shop to Make It Work01:50 – Massive Volume Without a Dining Room02:00 – Why Staying Open Until 2AM Matters02:12 – Winning First Place at Pizza Expo02:22 – Going Viral Across San Diego02:35 – Selling Hundreds of Pizzas After the Win02:51 – Fred’s East Coast Pizza Roots03:42 – Learning From Busy Sicilian Family Shops04:07 – Bringing Square Pizza to San Diego04:12 – Working 105+ Hours Every Week04:48 – Bootstrapping the Entire Business05:35 – Why Most Restaurants Fail Early05:50 – Building a Business Like Planting a Tree05:54 – The Dough System Behind Their Pizza06:20 – Beach Pizza: A Style Most People Don’t Know06:29 – The Unusual Techniques Behind Beach Pizza06:43 – Why They Use Paper Plates for Dough07:42 – Running One of the Tightest Small-Shop Operations08:14 – Expanding After Nearly a Decade of Grinding08:32 – What Fred Is Truly Grateful ForFollow them:https://squarepizzaco.com/http://www.facebook.com/squarepizzacohttps://www.instagram.com/squarepizzacohttps://www.tiktok.com/@squarepizzacoThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopic:square pizza co, fred santos pizza, san diego pizza shop, pacific beach pizza, million dollar pizzeria, bootstrapped pizza business, pizza expo winner, detroit style pizza san diego, beach pizza, square pizza business, how to open a pizzeria, pizza shop success story, independent pizzeria, restaurant hustle story, pizza dough system, high hydration pizza dough, pizza business podcast, what’s good dough podcast, eidref podcast, restaurant entrepreneur story, small shop big revenue, pizza industry insights, pizza operator story, pizza business growth, chef driven pizza, successful pizza shop systems
• Won 3 Pizza World Titles, But His Shop Is Empty. Why? 10.05.2026 10min

  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 the accolades. From building award-winning pizza to navigating the brutal economics of running a restaurant in Los Angeles, this conversation gets into what success in the pizza business really looks like.Highlights:00:52 – Winning Awards vs Winning in Business01:02 – Meet Ryan: 3-Time World Champion01:22 – Why Trophies Don’t Guarantee Customers01:52 – Building a Detroit-Style Pizza02:22 – The Reality: Not Busy Enough02:52 – What It Feels Like to Win but Struggle03:22 – What Actually Defines a “Real Win”03:52 – Competition vs Real-World Success04:22 – Why LA Is a Tough Market04:52 – High Costs, Labor, and Small Business Pressure05:22 – Why Restaurants Struggle to Survive05:52 – Still Showing Up and Staying in the Fight06:22 – What Makes Detroit-Style Pizza Different06:52 – Tasting the Product: Does It Deliver?07:22 – Dough Process & Fermentation Breakdown07:52 – Chef-Driven Pizza Concept Explained08:22 – Why Great Pizza Still Might Not Be Enough08:52 – The Big Question: What’s Missing?09:22 – Staying in the Game Despite the OddsFollow them:https://www.instagram.com/dtown_pizzeria/?hl=enhttps://www.dtownpizzeria.com/https://www.facebook.com/dtownpizzeria/Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopic:pizza business vs pizza awards, world pizza champion reality, why great pizza doesn’t guarantee success, restaurant struggles los angeles, detroit style pizza business, pizzeria marketing problems, why restaurants fail even with awards, chef driven pizza concept, small business restaurant challenges, pizza shop not busy problem, pizza competition vs real world success, building a successful pizzeria, restaurant profitability issues, pizza industry truth, running a pizzeria in la, high cost restaurant operations, independent pizza shop struggles, what makes a pizzeria successful, pizza customer demand vs quality, food business reality check
• How He Became Puerto Rico's First World Pizza Champion 26.04.2026 9min

  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 why even after reaching the top, the ultimate goal still isn’t finished.Highlights:0:53 – The Dream of Becoming a World Pizza Champion1:13 – Meet Wilhelm Rodriguez1:43 – From Acrobatics to Pizza Competitions2:13 – Why Acrobatics Builds Better Pizza Makers2:43 – Entering the World of Pizza Competitions3:13 – Why Las Vegas Is the Toughest Stage3:43 – The Pressure of Competing Twice to Win4:13 – Years of Losses and Almost Quitting4:43 – Breaking Through in the International Division5:13 – Obsessing Over Every Detail to Win5:43 – Winning Both Rounds in Vegas6:13 – Representing Puerto Rico on the World Stage6:43 – Going Viral and National Recognition7:13 – Hard Work Behind the Success7:43 – Life After Becoming World Champion8:03 – The Dream of Becoming a World Pizza Champion (Team)8:33 – The Meaning of Legacy and Purpose8:53 – The Emotional Reality of Achieving Your DreamFollow them:https://www.instagram.com/propizzamaker/https://www.facebook.com/papaspizzacaborojo/Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopic:world pizza champion, wilhelm rodriguez pizza, pizza competition vegas, las vegas pizza expo, pizza expo 2025, world pizza champions team, pizza acrobatics, pizza tossing tricks, how to become a pizza champion, pizza competition training, pizza business motivation, pizza maker story, puerto rico pizza, successful pizza chef, pizza industry insights, pizza podcast, what’s good dough podcast, eidref podcast, pizza entrepreneur journey, pizza skills training, competitive pizza making, pizza expo competition, pizza champion mindset, restaurant success story, chasing your dream story, pizza career path, food competition documentary, behind the scenes pizza expo
• Inside The $2M Pizzeria That Wasn't Supposed to Exist 17.04.2026 8min

  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 decisions.Highlights:0:52 – From Dine-In Vision to Takeout Reality1:22 – Meet Leah: From 20 Stores to One Shop1:52 – How COVID Reshaped the Business2:22 – Small Shop, Big Numbers2:52 – The Oven Bottleneck Problem3:22 – Why Systems & Communication Matter3:52 – Opening 20 Restaurants & Burning Out4:32 – Leaving for Health & Starting Over5:12 – Dough Philosophy: Long, Slow, Cold Fermentation5:52 – Balancing Flavor: Salt, Fermentation & Ingredients6:32 – Hybrid Pan Pizza & Production Efficiency7:12 – Hitting $2 Million in Sales7:42 – The Stress of Running a Restaurant8:12 – Customer Loyalty & Small Town Advantage8:32 – Intentionality Over EverythingFollow them:https://www.pizzaleah.com/https://www.instagram.com/pizzaleah707Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopic:bay area pizzeria, pizza leah, leah pizza leah, sonoma county pizzeria, windsor california pizza, $2 million pizzeria, successful pizzeria business, pizza shop success story, pizza restaurant systems, pizzeria operations, small town restaurant success, takeout pizza business, covid restaurant pivot, pizza shop efficiency, kitchen workflow systems, restaurant communication systems, pizza dough fermentation, long cold fermentation pizza, new york style pizza dough, hybrid pan pizza, pizza production efficiency, restaurant owner story, pizza business podcast, how to open a pizzeria, scaling a pizza business, independent pizzeria, pizza industry insights
• 58 Pizzas in 45 Minutes: The High-Stakes Systems of Wedding Catering 22.03.2026 15min

  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-performance operation.We break down their entire process—from prepping dough days in advance, managing dietary restrictions on the fly, and optimizing workflow with parbaked pizzas, to executing a flawless dinner service under extreme time pressure. This episode reveals the real “secret sauce” behind catering success: preparation, systems, and the ability to adapt when things don’t go as planned.Highlights:01:00 – Serving 58 pizzas in 45 minutes: the challenge01:10 – Why wedding catering is more complex than it looks01:21 – Introducing Fired Up Fresh and their mobile catering model01:30 – The 2-month preparation process behind each event01:43 – Setting up on-site: trailer, tent, and buffet logistics01:55 – Starting the oven hours before service02:14 – Managing pizza temperature and quality02:24 – Calming clients and building trust on wedding day02:49 – The mental pressure of catering events03:05 – Handling dietary restrictions and last-minute changes03:27 – Improvising ingredients on the fly03:44 – The importance of preparation and sleep04:06 – Confidence built through experience04:22 – Simplifying the menu for efficiency04:34 – Preparing appetizers and charcuterie cups04:50 – Coordinating service across multiple locations05:02 – Experiencing the wedding while waiting for service05:32 – Preparing pasta and additional menu items06:02 – Finalizing the pizza menu for the event06:18 – Why parbaking dough saves time during service06:49 – Streamlining the pizza assembly process07:10 – “The 7 Ps”: proper planning prevents poor performance07:31 – The real secret sauce: systems and organization07:48 – Managing pizza flow and buffet consistency08:04 – Transitioning from prep to full service08:20 – Trusting your team during high-pressure moments08:34 – Finding rhythm during peak service08:53 – Managing extreme oven temperatures09:01 – Producing pizzas at high speed during service09:16 – Optimizing layout for faster workflow09:32 – Why parbaking is a game-changer09:46 – Creating custom meals for dietary needs10:03 – Serving gluten-free and dairy-free guests10:19 – Matching the wedding aesthetic and theme10:44 – Designing a seamless guest experienceFollow them:https://www.instagram.com/firedupfresh/https://www.firedupfresh.net/https://www.facebook.com/people/Fired-Up-Fresh/100054240770535/Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopic:wedding catering pizza, mobile pizza catering, pizza catering business, wedding food catering ideas, catering for weddings, pizza for weddings, mobile catering business, food catering behind the scenes, wedding catering tips, high volume catering, catering workflow, catering preparation, event catering business, pizza catering service, outdoor wedding catering, catering logistics, catering setup process, food service at weddings, catering stress management, catering team workflow, pizza business catering, pizza event service, artisan pizza catering, catering for large events, catering 100 guests, catering dietary restrictions, gluten free catering options
• Jeremy and Michele of Gabacool Provisions 17.03.2026 1h 51min

  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 out at brewery pop-ups, they’ve built a business that prioritizes flexibility, creativity, and community.Throughout the episode, they break down their entire workflow—from prep and transport logistics to branding, menu design, and the realities of running a food business without a permanent location.If you've ever thought about starting a pizza business but were intimidated by restaurant rent, this episode offers a real blueprint.Highlights:02:57 – Arriving at the Petaluma commissary kitchen03:12 – Why pop-ups still need a legal kitchen space04:25 – Storage rules and health regulations for food businesses04:57 – Managing trips between the kitchen and the event location05:39 – Preparing ingredients for hundreds of pizzas in a shared fridge06:39 – Organizing dough trays and prep workflow09:41 – Why their commissary kitchen supports the local community10:43 – Supporting artists and designing the Gabacool brand11:19 – How they originally transported their entire pizza operation in small cars12:00 – Designing a van setup for maximum efficiency16:00 – Packing equipment and organizing mobile pizza operations20:00 – Why brewery pop-ups work as a business model23:57 – Building real relationships with brewery partners25:10 – Selling out early and the challenges of high demand30:00 – The realities of running a pizza pop-up every weekend37:24 – The physical demands of catering and pop-up events38:53 – Creating a clean and memorable pop-up brand experience46:05 – Lighting, propane, and the technical side of running a mobile kitchen50:00 – Dialing in oven temperatures for outdoor pizza service01:00:00 – The moment a pop-up setup starts feeling like a real restaurant01:05:49 – Creating weekly specials using local farm ingredients01:06:20 – Non-food tasks required to run a food business01:06:30 – Branding, merch design, and social media strategy01:08:55 – Running a business without a traditional office01:10:48 – Designing marketing materials from a phone or tablet01:11:04 – Michelle’s background in events, design, and hospitality01:15:30 – Learning to run multiple pizza ovens during service01:16:40 – The trial-and-error process of improving systems and workflow01:16:47 – Winning a scholarship to Pizza University01:19:00 – Overcoming imposter syndrome in the pizza industry01:31:25 – Dough ball size, fermentation, and pizza technique01:34:00 – Jeremy’s culinary school experience and career path01:35:42 – Breaking down how their pizza bakes in the oven01:50:24 – Reflecting on making over 20,000 pizzas and building a communityFollow them:https://www.gabacoolprovisions.com/https://www.facebook.com/profile.php?id=61557383763722https://www.instagram.com/gabacool_provisions?igshid=NzZlODBkYWE4Ng%3D%3D&utm_source=qrThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopic:pizza pop up, pizza pop up business, pizza pop up restaurant, starting a pizza business, pizza business blueprint, how to start a pizzeria, pizzeria startup costs, restaurant startup without rent, pizza entrepreneurship, pizza business model, commissary kitchen pizza, pop up restaurant business, brewery pop up food, pizza brand building, pizzeria marketing, pizza business tips, pizza entrepreneur story, award winning pizza
• The $0 Rent Strategy That Launched An Award Winning Pizza Concept 08.03.2026 10min

  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 created a system that prioritizes flexibility, strong branding, and high-quality ingredients.We break down how their pop-up model works, why they refuse to pay venues to operate, the importance of creating a memorable brand presence, and how thoughtful dough fermentation and ingredient sourcing elevate their pizza. It’s a blueprint for anyone who wants to start a food business without the risk of a full restaurant lease.Highlights:00:00 – Women’s Pizza Month scholarship announcement00:22 – Why most famous pizzerias are run by men00:35 – The surprising cost Gabacool completely avoids00:51 – Introducing Jeremy & Michelle of Gabacool01:09 – Inside their $235/month commissary kitchen01:30 – Storing ingredients and prepping for 300–400 pizzas a weekend01:53 – Why traditional restaurant rent can reach $5k–$10k02:04 – Packing up for the pop-up service02:28 – Running a “sell-out model” for pizza nights02:43 – Arriving at Moonlight Brewing in Santa Rosa02:53 – The brewery partnership model03:04 – Why they refuse to pay venues to operate03:21 – Running a pizza business with almost zero fixed overhead03:47 – Setting up the pop-up restaurant tent04:03 – The $6,000 custom tent and branding strategy04:41 – Why strong visual branding matters for pop-ups04:53 – How branding helped people remember Gabacool05:05 – Setting up the kitchen and becoming a restaurant in minutes05:27 – The origin story of the Gabacool name05:52 – Running the business beyond cooking: design, website, merch06:06 – Building the business without a traditional office06:13 – Winning a Pizza University scholarship06:41 – How their pop-up kitchen workflow operates07:05 – Their dough formula: flour blend, hydration, and fermentation07:50 – Culinary training and lessons from the CIA08:14 – Evaluating the final pizza bake08:26 – The constant tweaking required for pop-ups09:07 – Sponsor segment: managing cheese costs in pizzerias09:11 – The “Snail of Approval” and what it represents09:42 – Growing from 10 pizzas a night to 65+10:03 – Why community is the real reward of running a pizzeria10:38 – Final takeaway: building a premium brand without a storefrontFollow them:https://www.gabacoolprovisions.com/https://www.facebook.com/profile.php?id=61557383763722https://www.instagram.com/gabacool_provisions?igshid=NzZlODBkYWE4Ng%3D%3D&utm_source=qrThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopic:pizza pop up, pizza pop up business, pizza pop up restaurant, starting a pizza business, pizza business blueprint, how to start a pizzeria, pizzeria startup costs, restaurant startup without rent, pizza entrepreneurship, pizza business model, commissary kitchen pizza, pop up restaurant business, brewery pop up food, pizza brand building, pizzeria marketing, pizza business tips, pizza entrepreneur story, award winning pizza, artisan pizza making, pizza dough fermentation, pizza dough recipe, pizza dough hydration, pizza fermentation process, pizza making techniques, pizza chef tips, pizza industry insights, pizza business strategy, pizza startup guide, mobile pizza business, food pop up business, restaurant pop up concept, pizza workflow kitchen, pizza equipment setup, pizza branding strategy, pizza small business,
• Charlie Anderson of Good Pizza 22.02.2026 59min

  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 deep dive into what it actually takes to make great pizza— consistently.Highlights:2:05 – Building a New York-style slice shop in Cleveland4:15 – Modern pizzeria branding & restaurant interior design strategy6:00 – Why a 6-item pizza menu improves consistency and profitability8:30 – Weighing pizza toppings for cost control & operational consistency10:50 – Commercial pizza oven management: stone temp, bake time & workflow13:40 – The realities of running a high-volume slice shop15:30 – Quitting engineering to open a pizzeria full-time18:10 – From pizza pop-ups to brick-and-mortar restaurant ownership21:00 – Imposter syndrome as a pizza entrepreneur & content creator24:10 – Reverse-engineering New York pizza & building a pizza YouTube channel27:00 – Using Instagram & organic social media to grow a local restaurant30:00 – Poolish vs straight dough: 73% hydration pizza dough formula33:20 – Controlling dough temperature for consistent fermentation36:10 – Two-stage dough balling technique for stronger pizza crust40:00 – Why long fermentation doesn’t always mean better pizza43:00 – How to identify over-proofed pizza dough in a restaurant setting46:20 – Slice shop bottlenecks: staffing, speed & labor efficiency50:00 – Increasing restaurant revenue through operational efficiencyFollow them:⁠https://goodpizzacleveland.com/⁠⁠https://www.instagram.com/goodpizzacleveland/?hl=en⁠⁠https://www.tiktok.com/@goodpizzacleveland?lang=en⁠⁠https://www.youtube.com/@GoodPizzaCleveland⁠Thank you to our show sponsors:Bacio Cheese:⁠https://bit.ly/3FmQ3up⁠Corto:⁠https://bit.ly/457DNII⁠Join my Instagram Community Channel: ⁠https://www.instagram.com/channel/AbbWnReTYIlCfO21/⁠Patreon Page: ⁠patreon.com/whatsgooddough⁠DM ⁠@whatsgooddough⁠⁠https://www.instagram.com/whatsgooddough/⁠email me: ⁠claire@whatsgooddough.com⁠Topic:pizza podcast, what’s good dough podcast, good pizza cleveland, charlie anderson pizza, pizza business podcast, opening a pizzeria, slice shop business, modern pizzeria design, pizza dough fermentation, poolish pizza dough, high hydration pizza dough, new york style pizza, pizza consistency systems, restaurant workflow efficiency, small menu pizzeria, pizza by the slice, pizza oven management, pizza SOPs, scaling a restaurant, pizza content creation, restaurant social media strategy, pizza consulting, pizza entrepreneur story, food business podcast, behind the scenes pizzeria, pizza making process, dough fermentation tips, pizza equipment workflow, independent pizzeria, pizza industry insights
• Why This Cleveland Pizza Shop Only Sells 6 Items 15.02.2026 8min

  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 Shop Experience3:30 – Building a New York–Style Slice Shop in Cleveland4:10 – Why Good Pizza Only Offers Six Pizzas4:50 – Dialing in the Core Menu5:30 – Making the Pepperoni Pie6:00 – Four-Cheese Blend Breakdown6:30 – Shredding Cheese In-House6:50 – Solving the Sauce Consistency Problem7:20 – Sauce Application Without a Ladle7:50 – Perfect Slice Bake & Reheat StrategyFollow them:https://goodpizzacleveland.com/https://www.instagram.com/goodpizzacleveland/?hl=enhttps://www.tiktok.com/@goodpizzacleveland?lang=en https://www.youtube.com/@GoodPizzaClevelandThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3up Cheesehog- let them know What's Good Dough Sent Youinfo@cheesehogmachine.comJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: [patreon.com/whatsgooddough](http://patreon.com/whatsgooddough)DM [@whatsgooddough](https://www.instagram.com/whatsgooddough/#)https://www.instagram.com/whatsgooddough/email me: [claire@whatsgooddough.com](mailto:claire@whatsgooddough.com)Topic:pizza podcast, what’s good dough podcast, good pizza cleveland, charlie anderson pizza, pizza business podcast, opening a pizzeria, slice shop business, modern pizzeria design, pizza dough fermentation, poolish pizza dough, high hydration pizza dough, new york style pizza, pizza consistency systems, restaurant workflow efficiency, small menu pizzeria, pizza by the slice, pizza oven management, pizza SOPs, scaling a restaurant, pizza content creation, restaurant social media strategy, pizza consulting, pizza entrepreneur story, food business podcast, behind the scenes pizzeria, pizza making process, dough fermentation tips, pizza equipment workflow, independent pizzeria, pizza industry insights
• How A 1000 Sq Ft Slice Shop Does 2 Million A Year 18.01.2026 10min

  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 the pandemic.Highlights:0:52 – Opening during the pandemic1:39 – Why smaller restaurants are winning right now2:14 – Location strategy without foot traffic3:27 – Designing the slice case4:27 – Freshness standards and waste control4:56 – Pricing slices and accounting for waste5:51 – Customer-first mindset vs cost-saving mindset6:21 – Weekly sales and waste benchmarks6:53 – Scaling recipes from restaurant to slice shop7:46 – Advice for aspiring slice shop owners8:34 – Designing customer flow for high-volume service9:19 – Final thoughts and takeawaysFollow:https://www.instagram.com/lboogiesmith/?hl=enhttps://www.instagram.com/stateofmindslicehouse/https://www.facebook.com/stateofmindslicehouse/https://www.stateofmindslicehouse.com/Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopic:pizza slice shop, slice house business, pizza shop success, small pizza shop, $2M pizza shop, high volume pizza shop, restaurant business model, pizza shop operations, slice shop pricing, pizza waste management, restaurant profit margins, pizza shop startup, opening a slice shop, pizza shop design, restaurant flow design, grab and go restaurant, pandemic restaurant success, pizza entrepreneur, restaurant owner interview, pizza podcast, food business podcast, how to open a pizza shop, pizza shop location strategy, slice case design, pizza industry insights, restaurant operations strategy, pizza business tips, independent pizza shop, state of mind slice house, lars smith pizza
• They Told Him This Location Would Fail. Now He Sells 275 Pizzas in 4 Hours. 11.01.2026 16min

  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 pizza trailer to a full brick-and-mortar restaurant, this conversation goes deep on resilience, smart compromises, and building a business that customers choose to go out of their way for.We talk pizza philosophy, Neapolitan vs expectations, pricing challenges, build-out realities, and what it actually takes to survive (and thrive) in today’s pizza landscape.Highlights:0:00 – Why this pizzeria “should’ve failed”1:00 – Selling 200–275 pizzas in a single night1:55 – From food truck muscle memory to restaurant survival2:20 – Keeping the menu simple on purpose3:25 – Oven temps, bake times, and “send it straight to hell”3:55 – Educating customers on Neapolitan pizza4:50 – Ranch on pizza (yes, proudly)5:30 – Less cheese, more balance6:30 – Why pizza was always the end goal7:10 – Betting half their savings on a mobile pizza trailer8:10 – The worst first catering event imaginable9:00 – Why beer and wine drive ~30% of revenue10:00 – Pricing reality: $18 pizzas and customer pushback13:25 – Building out the restaurant themselves14:30 – A full year to open the doors15:05 – “What’s Good Dough?”Follow Fired Pizza:https://www.instagram.com/fired_pizza/?hl=enThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopic:pizza podcast, pizzeria success story, opening a pizzeria, restaurant startup story, pizza business, Neapolitan pizza, wood fired pizza, pizza shop owner interview, food truck to restaurant, small business success, restaurant location myth, pizza entrepreneur, pizza industry, artisan pizza, independent pizzeria, California pizza, Stockton pizza, fired pizza, pizza oven cooking, pizza margins, restaurant pricing, pizza menu strategy, pizza education, craft beer and pizza, restaurant build out, DIY restaurant build, pizza trailer business, mobile pizza business, how to start a pizzeria, pizza business mistakes, pizza passion, pizza culture, food entrepreneurship
• Meet The Secret Cheese Blend Winning All The Pizza Competitions 14.12.2025 12min

  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 pressure, this episode goes deep into what it actually takes to make great pizza… and keep it great.0:26 – Why Slice on Broadway stands out (and the “secret cheese blend”)1:41 – Dough hydration, consistency, and why small changes matter big2:56 – The accidental sugar-in-the-dough story 🍩4:11 – Flour choices, competitions, and learning from Italy5:11 – The Pittsburgh 50/50 provolone–mozzarella cheese blend explained6:01 – Sauce philosophy: tomatoes, freshness, and staying consistent7:06 – Winning awards, pizza loyalty, and why pizza gets so personal8:21 – Pittsburgh pizza cuts: slices vs “cuts”9:21 – Staying authentic in competitions (and regretting one change)10:41 – Cheese texture, shredding in-house, and operational realities12:11 – What “good dough” really means: patience, time, and careThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIOoni:https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopic:award-winning pizza, best cheese slice, Las Vegas Pizza Expo 2025, Slice on Broadway, Pittsburgh pizza, pizza podcast, What’s Good Dough podcast, pizza dough technique, pizza making process, New York style pizza, provolone mozzarella blend, pizza cheese blend, pizza dough hydration, professional pizza making, pizzeria owner interview, pizza industry podcast, artisan pizza, how award-winning pizza is made, secret behind great pizza dough, Pittsburgh style pizza cheese, pizza expo competition tips, staying consistent in pizza making, pizza dough fermentation process, what makes good pizza dough, Rico Lunardi, Slice on Broadway Pittsburgh, pizza podcast interviews, pizza behind the scenes, pizza shop story, pizza culture USA, pizza craftsmanship, small business food podcastHighlights
• 4 Lessons From My First Wedding Pizza Catering 07.12.2025 9min

  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 getting started. Let’s dive into the four biggest takeaways that shaped the entire experience.Highlights:0:54 – Setting the scene: my cousin’s wedding + the pressure to get it right1:03 – Realizing the true cost of saying yes to family1:21 – Lesson 1: Charge the right amount1:25 – How pricing affects crew pay, food cost, travel, & mental load2:50 – Lesson 2: Timing is everything, especially dough management3:54 – Heat + travel = dough problems4:58 – Lesson 3: The value of a dry run5:17 – Venue challenges: steep hills, uneven ground, and access issues5:34 – Lesson 4: Build a pro operation7:26 – Why more reps = better service8:05 – Experience grows, so should margins8:32 – Shifting from side hustle to proThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comfirst wedding catering, pizza catering lessons, pricing mistakes, travel costs, dough management, heat challenges, dry run importance, venue prep, building a pro crew, working with new staff, catering systems, professional mindset, Bacio cheese, mobile pizza business, wedding catering tips
• Can This Pizza Maker Survive SF's Market St? w/ David Jacobson of Cheezy's Artisan Pizza 23.11.2025 23min

  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 Street — a place known for being unpredictable, challenging, and honestly, a little intimidating.We walk through his kitchen, talk about his past jobs, learn how he built his team, and of course, we get into his award-winning Gold Rush pizza and his super unique Grandma pie.\Highlights:0:54 – Why opening a pizzeria on Market Street is a gamble1:46 – Touring the inherited bakery space & long-fermentation setup2:13 – David’s pizza journey: from Pizza My Heart (2005) to top Bay Area kitchens4:12 – How he scored a great lease during Market Street’s downturn5:36 – Building a dream team & freeing himself up to do CEO-level work6:55 – Who actually comes to Cheezy’s: tourists, office workers, locals, and theater crowds8:32 – The scary slow days & the reality of running a business in downtown SF9:27 – His unique oven setup, steam function, and plans for a sandwich program10:51 – The origin story of the Gold Rush pizza & how a rough day led to a championship11:55 – Breaking down the award-winning Gold Rush build: potatoes, pancetta, Mount Tam, smoked sea salt13:53 – Dough philosophy: blending West Coast fermentation with East Coast structure17:03 – First bites of the Gold Rush & why this pizza represents the whole shop17:52 – Building the Grandma pie: haloumi, lamb sausage, pickled Fresnos, walnuts, muhammara20:03 – Pulling the Grandma from the oven — aroma, color, texture21:41 – Tasting the Grandma & why it’s one of the shop’s most unique offerings22:12 – “What’s good dough?” — David’s wholesome take on life and gratitudeCheck them out:https://www.instagram.com/chefdavidjacobson/?hl=enhttps://www.instagram.com/cheezysartisanpizza/?hl=enhttps://cheezysartisanpizza.com/storyThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comEdited By Valentine PhelippeauTopic:pizza dough fermentation, long fermented dough, San Francisco pizza, Market Street restaurants, artisan pizza shop, pizza maker interview, real california milk champion, award winning pizza, gold rush pizza, grandma style pizza, sf food scene, pizza business tips, starting a pizzeria, restaurant challenges san francisco, pizza oven techniques, artisan dough recipe, pizza fermentation tips, chef story bay area, best pizza in san francisco, pizza shop tour, food entrepreneurship, how to open a pizza shop, behind the scenes pizzeria, bay area culinary stories, trending sf restaurants, pizza lovers content, food documentary style, culinary craftsmanship, pizza recipe inspiration, pizza techniques explained
• Making Canada's Most Famous Pizza With Cowabunga Pizzeria 09.11.2025 1h 13min

  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 enemy, and the wild story of winning World’s Best Cheese Slice in Vegas… after losing their dough in transit.Highlights:0:00 – Making dough for a 72-hour ferment & what makes their dough special0:24 – Hybrid sourdough + instant yeast: flavor, reliability, and avoiding purist gatekeeping1:31 – Why they call it a “hybrid,” not “sourdough pizza”2:56 – Balancing craft & business: consistency over ego4:18 – The Instagram DM that sparked their partnership5:35 – Early plans, failed farmers market shop attempt, and finding their first location9:50 – Signing the lease… then the pandemic hits10:54 – Pivoting to IG-only ordering + hype-building during lockdown12:58 – Scaling from 50 pizzas → 200/week in weeks14:57 – “Pepperoni pays the bills” — product philosophy17:48 – Blending culinary creativity with approachability19:52 – The Cowabunga pizza: peanuts, pineapple, fried chicken — breaking the rules20:53 – Dough ball sizes & why multiple formats matter for guests22:19 – Flour blend + Pizza Master setup for hybrid baking24:06 –Vegas story: losing the dough, flying a replacement overnight, still taking first place27:12 – Press hits, hometown love, and sustaining momentum30:30 – Awards = attention, but product = retention32:04 – Why they document everything — impact on narrative + community40:00 – Using the Equalizer for perfect slice cuts42:06 – Pizza screens: scaling tool, not a shortcut45:56 – Their cooked sauce profile + cheese approach48:52 – Ingredient sourcing & adapting to import changes57:05 – What’s next: dialing systems & global expansionCheck them out:https://www.cowabungapizzeria.ca/https://www.instagram.com/cowabungapizzeria/?hl=enThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comEdited By Valentine PhelippeauTopic:Cowabunga Pizza, hybrid sourdough pizza, pizza dough recipe, 72 hour cold ferment, pizza master oven settings, pizza screens vs wooden peel, how to scale a pizzeria, starting a pizza business, pizza slice shop setup, Canadian pizzerias, pepperoni pizza recipe, cheese slice competition, world’s best cheese slice, pizza expo Vegas, restaurant branding, social media marketing for restaurants, pizza shop workflow, dough fermentation tips, pizza sauce recipe, mozzarella blends, Ardent Mills flour, brick and mortar startup story, pandemic restaurant success story, pizza shop equipment, food entrepreneurship, pizza Instagram marketing, behind the scenes pizza kitchen, pizza dough hydration, pizza toppings ideas, restaurant consistency systems, global pizza expansion, pizza business strategy
• Meet The Sourdough Pizza That Blew My Mind At The SF Pizza Fest 26.10.2025 11min

  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 shaped his pizza-making journey. We talk about learning through failure, finding balance between consistency and creativity, and why pizza pop-ups have become his personal therapy.0:52 – SF Pizza Fest 2024 flashback: trying Matt’s unforgettable sourdough pizza1:05 – Johnny Baguette origins: naming pizzas after favorite songs1:33 – What’s on the “Johnny Baguette” — sausage, Calabrian chilies, and orange zest1:46 – Matt’s 120V oven setup and dialing in his hybrid pizza style2:04 – Early days: making 18-inch New York pies during COVID2:17 – From pizza peel salesman to full-blown pizza maker2:28 – Working at PizzaCraft and testing ovens at Orchard Supply2:55 – The first “parking lot pizza fest” and how it sparked his obsession3:14 – Moving to the Bay and immediately eating at Tony’s3:37 – Discovering The Pizza Bible and diving deep into sourdough4:13 – Learning sourdough through trial and failure4:36 – Staying calm under pressure at Pizza Fest5:02 – “Just make it beautiful”: how Matt motivated his team5:26 – Resisting the urge to constantly tweak recipes6:07 – Balancing creativity and consistency in dough making6:14 – Inspired by Japanese milk bread and hydration experiments6:37 – Keeping pop-up recipes stable for the team’s workflow7:10 – The magic of orange zest and fennel sausage pairing7:24 – Pre-bake oil trick: getting crispy, blistered crusts7:55 – Comparing Pizza Fest 2024 vs. 2025 performances8:27 – Why this year’s operation outshined last year’s dough9:00 – How dough flavor can complement or clash with toppings10:08 – Bulk fermentation: finding the perfect timing and temp10:36 – Consistency over perfection — training the team for any dough10:58 – Finding joy in service: pizza as personal therapy11:54 – “What’s Good Dough?” — Matt’s heartfelt answerCheck them out:https://www.instagram.com/evolutionbake/?hl=enThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comEdited By Valentine PhelippeauTopics:how to make sourdough pizza, sourdough pizza recipe, pizza pop-up business tips, artisan pizza dough technique, how to dial in pizza oven, pizza event catering tips, pizza maker story, best pizza toppings sausage Calabrian, pizza fermentation tips, small-scale pizza operation behind the scenes
• How A Food Truck Sells Out 200 Slices Of Pizza During Lunch 12.10.2025 12min

  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.Highlights:0:52 – Behind the scenes at Charlie’s Pizza trailer — the rush begins1:13 – Serving 160–200 slices a day at the industrial park1:37 – The constant rhythm of a one-man pizza operation2:0 1– Why they only serve 14-inch pizzas from the trailer2:12 – Turning the trailer and shop into two unique pizza experiences2:33 – Why customers love the 14-inch “just right” size3:03 – Training new staff vs. trusting experienced hands3:27 – The difference between shop and trailer pizza vibes3:50 – The lunch rush: slammed lines and high heat4:20 – Real oven temps: why 485°F doesn’t tell the full story5:01 – Managing oven zones and cooking speeds5:32 – Preparing for events: The Harley-Davidson Proving Grounds5:54 – Becoming one of the OG food trailers in the area6:08 – Catering and pricing: from kids’ parties to weddings6:47 – Cranking out 10 pizzas in 20 minutes7:05 – Life inside the trailer: AC, generators, and grit8:56 – Sold out! Wrapping up another busy day10:23 – The toughest part about opening a restaurant10:41 – Balancing the food truck and restaurant grind11:13 – Lessons learned: staffing, systems, and scaling11:24 – The one mistake he’d avoid next time11:55 – “What’s Good Dough?” — Charlie’s heartfelt answerCheck them out:https://www.instagram.com/charliespizzeria/?hl=enhttps://www.facebook.com/ray.cullison/Thank you to our show sponsors:Corto:https://bit.ly/457DNIIBacio Cheese:https://bit.ly/3FmQ3upJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comEdited By Valentine PhelippeauTopics:Charlie’s Pizza, Bacio cheese, Bacio Pizza, pizza food truck, pizza trailer, mobile pizza business, pizza catering, pizza trailer setup, pizza oven tips, pizza workflow, artisan pizza, behind the scenes pizza, pizza slice service, pizza shop vs trailer, pizza business advice, pizzeria owner story, pizza entrepreneur, how to open a pizzeria, running a pizza truck, restaurant owner tips, pizza catering pricing, food truck life, pizza making process, pizza oven temperature, small business hustle, food entrepreneur, restaurant startup, pizzeria marketing, pizza business growth, pizza owner interview
• 12 Million A Year And The Epitome Of Pizzerias w/ Esther's Kitchen 28.09.2025 1h 17min

  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 opens up about their philosophy, challenges, and how they’ve built a culture that inspires chefs and diners alike.Highlights:0:53 – Setting the stage: Why Esther’s Kitchen is the spot chefs flock to when they visit Vegas.2:18 – Seasonality & standards: Bringing true market-driven ingredients to pizza in a city dominated by margarita and pepperoniEsther's Kitchen Full EP3:53 – Recognition from the best: Wylie Dufresne, Chris Decker, and other culinary giants show their respectEsther's Kitchen Full EP6:08 – Honest takes on Italian pizza: Why pizza in Italy isn’t always what you think, and the lessons Esther’s team brought home11:13 – Bread in the desert: The science of sourdough and how Vegas’ extreme climate shaped their dough program18:33 – Growth & community: Why Esther’s started with a simple menu—and how it became a neighborhood-defining restaurant32:53 – Kitchen culture: Humbling egos, building systems, and holding impossible standards for pasta and pizza service36:53 – Esther’s three rules: Don’t die, don’t believe the hype, and never settle54:53 – Locals first: Why Esther’s isn’t a tourist restaurant and how they share their knowledge openly1:04:53 – Always evolving: Seasonal menus, experimental pastas, and reviving old dishes with new masteryEsther's Kitchen Full EP1:10:53 – Final reflections: Collaboration, curiosity, and what’s really good dough.Check them out:https://www.estherslv.com/https://www.instagram.com/estherskitchenlv/https://www.facebook.com/estherskitchenlv/Thank you to our show sponsors:Corto:https://bit.ly/457DNIIBacio Cheese:https://bit.ly/3FmQ3upJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comShot by Marlin MackTopics:Esther’s Kitchen Las Vegas, James Trees chef, Dylan Esther’s Kitchen, Las Vegas pizza scene, sourdough pizza Las Vegas, fermentation in pizza dough, seasonality in pizza, Vegas Italian restaurant, best pizza Las Vegas, restaurant growth story, culinary culture Las Vegas, pizza expo Vegas, Chris Decker pizza, John Arena Vegas pizza, Wylie Dufresne pizza, restaurant leadership, building kitchen culture, pizza in Italy vs America, artisan bread Las Vegas, executive chef Dillon, resilience in the kitchen, how to run a pizzeria, Vegas dining scene, modern Italian restaurant Vegas, What’s Good Dough podcast