What’s Good Dough- Pizza. Business. Life. artwork

What’s Good Dough- Pizza. Business. Life.

396 episodes - English - Latest episode: 1 day ago - ★★★★★ - 71 ratings

For the pizza fans, by a pizza fan.

On this show we dive in on your favorite pizzamaker’s views on pizza, business, and life. Search for your favorite pizzamaker from hundreds of episodes on whatsgooddough.com or listen to the most recent episodes on your favorite podcast player.

Your host, What’s Good Dough, loves alliteration, puns, and learning from pizza makers On this show, you may hear about the journeys of pizza makers, uncover game-changing golden nuggets of information, or even sit in a masterclass about any and all things pizza-related. So if you are a lifelong learner, whether you are just starting your pizza journey or a seasoned pizza pro, get ready for an amazing experience.

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Episodes

550 Pizzeria: From Cashier to Owner (Inspirational Journey of a Female Entrepreneur)

March 27, 2024 13:00 - 44 minutes - 61.5 MB

In this episode, we meet the inspiring owner of 550 Pizzeria, a testament to hard work, passion, and community. Highlights: Pizza Journey: Our guest started as a cashier at Laredo Pizza Factory, impressing everyone with her customer service. Despite not attending culinary school, her dedication and hunger to learn ("Let me show you that I can make it!") led her to become a pizzaiolo (pizza maker) with a valuable mentor by her side. Pizza At Home - Homemade Virality: She began experimentin...

How The Ooni Competition Was Stolen

March 25, 2024 00:48 - 39 minutes - 53.8 MB

This is a wild story of my first time competing at the Las Vegas Pizza Expo. You're not going to want to miss this one.   Thank you to our show sponsors: [Ooni Pizza Ovens Affiliate⁠] https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 [⁠Corto Olive Affiliate⁠] https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= [Bacio Cheese] https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_camp...

Sha-Dough A Pizza Maker:Pop Up Set Up with Tio's Pizza

March 17, 2024 13:00 - 15 minutes - 21.9 MB

Horacio of Tio's Pizza shows us his pop-up setup! Highlights: Horacio breaks down (see what I did there?) his pop-up from must-have materials, tips of the trade and so much more. Tio also tells us how he landed this brewery as a client He shows us how he cooks Detroit-style pizzas in his Ooni ovens and how and why he's always on max flame!   Instagram: https://www.instagram.com/_tios_pizza_/ Thank you to our show sponsors: [Ooni Pizza Ovens Affiliate⁠] https://ooni.com/?sscid=51k7_g...

Latinos En Pizza- Sofia Arango

March 13, 2024 12:50 - 51 minutes - 71.4 MB

Today we are talking with Sofia from Latinos en Pizza. She's not just a content creator; she's a visionary building a unique and thriving community. Sofia, through her background and expertise, is on a mission to empower the Latino community in the world of pizza. With the help of members of the community and brand sponsors, the Latinos En Pizza is growing at a rapid rate.   Highlights: We learn about Latinos En Pizza, a group putting Latino pizza makers in the spotlight. Pizza with a Pu...

Sha-Dough A Pizza Maker: NY Pizza Tips- Slices, Bake Times & More with John Rowe of Speederia Pizzeria

March 10, 2024 13:00 - 23 minutes - 32.7 MB

Join us as John from Speederia reveals the secrets to their authentic New York-style pizza on the West Coast! This episode dives into maintaining consistent quality for both whole pies and slices. Highlights: Get a slice of this- bake times for slices are one minute at 575.  Toss your dough! Helps you see the evenness (or unevenness) of your dough. Forget eyeballing it! John unveils his technique for perfectly measured sauce, cheese, and toppings. Consistent, delicious pizzas, every sing...

Shining A Light On Badass Women Pizzamakers w/ Christy @RealCleverFood

March 06, 2024 14:00 - 52 minutes - 72.6 MB

Today, we've got Christy Alia, the visionary behind Real Clever Food. In light of Women's Pizza Month, we are  shining a spotlight on incredible women in the pizza industry. Also since Christy has had great success with social media, we talk about her best tips for the Algorithm   Highlights:  Christy explains Women's Pizza Month on Instagram to celebrate badass women in pizza worldwide. She's all about giving props to their contributions and talents that often get overlooked. We discuss...

Sha-Dough A Pizza Maker: Making 120 Dough Balls in 20 minutes Using Machinery with Alastair of Al The Pizza Buddha

March 03, 2024 14:00 - 26 minutes - 36.8 MB

In this episode, I have the opportunity to witness Alistair Hannmann make 120 dough balls in just 20 minutes.     Highlights: An efficient production process is key to an operation's labor costs. Al demonstrates how 2 people and a couple of robots can bang out so much dough production in so little time. We talk about the price of these machines, maintenance, and more. https://youtu.be/bsnqAK3cJAw Follow Alastair Hannman https://www.instagram.com/althepizzabuddha/  Sign Up For Our Mai...

Consistency: The Paradox of Opening A Pizzeria with Michael Hanna of St. Vito Focacciaria

February 25, 2024 14:00 - 57 minutes - 78.3 MB

Today, we've got Michael Hanna joining us from the flavorful streets of Saint Vito Focacceria, Nashville, Tennessee. In this episode, we're gonna dive deep into the dough, uncover Michael's backstory, and explore what makes their pizzas so darn delicious. Highlights: Recognition of the importance of consistency in offering the same product every time to customers. On the note of consistency, it’s almost never going to be consistent with a high hydration naturally level Pizza that is affec...

Falling Back In Love With Pizza And Going All In With Ciaran Kelly of Pizza Guyz in Belfast

February 18, 2024 14:00 - 52 minutes - 72.1 MB

This episode includes Ciaran Kelly from Pizza Guys in Belfast, Ireland. He started his entrepreneurial journey at the tender age of 17, Ciaran brings a wealth of wisdom to the table when it comes to running a pizzeria. Highlights: Ciaran Kelly shares the reason behind why he pursued classes in Roman cuisine in Madrid. We uncover the reasons why Pizza Guys doesn’t offer third-party delivery services. Ciaran stresses the importance of maintaining its brand by having its delivery services. ...

Key Advice When Starting or Scaling Your Pizzeria w/ Alastair Hannmann of Al The Pizza Buddha

February 11, 2024 14:00 - 1 hour - 88.4 MB

  I have the opportunity to interview Alistair Hannmann for the third time on this podcast. In this episode, he will share insights of simplifying processes- whether you’re starting, sustaining, or scaling. We also cover the importance of managing food costs, something that is key for any business.    Highlights: Al shares the importance of maximizing vendor relationships- when you are just starting out, start with a broadliner who will take care of you. He discusses the techniques for ...

A Pizza Consultant’s Key Piece Of Advice When Starting or Scaling w/ Alastair Hannmann of Al The Pizza Buddha

February 11, 2024 14:00 - 1 hour - 88.4 MB

  I have the opportunity to interview Alistair Hannmann for the third time on this podcast. In this episode, he will share insights of simplifying processes- whether you’re starting, sustaining, or scaling. We also cover the importance of managing food costs, something that is key for any business.    Highlights: Al shares the importance of maximizing vendor relationships- when you are just starting out, start with a broadliner who will take care of you. He discusses the techniques for ...

Real Life Pizza Consult With Al The Pizza Buddha and Acre Pizza

February 09, 2024 00:55 - 35 minutes - 48.2 MB

Join me as a fly on the wall while we listen to a real live consult about a company who is going through some growing pains.   Alastair Hannmann aka Al The Pizza Buddha works with Acre pizza who has grown significantly in the last 3 years. In this consult, he meets with the executive team to discuss his findings during his tour of the restaurants. He talks to the team about solutions related to improper dough management, over preparing toppings yield loss and more. I think you'll enjoy t...

Real Life Pizza Consult of Acre Pizza w/ Al The Pizza Buddha

February 09, 2024 00:55 - 35 minutes - 48.2 MB

Join me as a fly on the wall while we listen to a real live consult about a company who is going through some growing pains.   Alastair Hannmann aka Al The Pizza Buddha works with Acre pizza who has grown significantly in the last 3 years. In this consult, he meets with the executive team to discuss his findings during his tour of the restaurants. He talks to the team about solutions related to improper dough management, over preparing toppings yield loss and more. I think you'll enjoy t...

The Bagel Monger Who Lost His Business But Won

February 04, 2024 14:00 - 1 hour - 150 MB

Philip Korshak intended to create a space where employees can afford to live in the community they serve, challenging the "us and them" mentality in society. Unfortunately, with the low price point of bagels and the high cost of labor, it just didn't work out. Join me as we uncover what happened and the lessons learned from this experience. Highlights: Philip Korshak shares his vision of opening a community-focused bagel shop in South Philly at 10th and Morris. He shares insights into his...

The Bagel Monger Who Lost His Business But Won w/ Philip Korshak of Korshak Bagels

February 04, 2024 14:00 - 1 hour - 150 MB

Philip Korshak intended to create a space where employees can afford to live in the community they serve, challenging the "us and them" mentality in society. Unfortunately, with the low price point of bagels and the high cost of labor, it just didn't work out. Join me as we uncover what happened and the lessons learned from this experience. Highlights: Philip Korshak shares his vision of opening a community-focused bagel shop in South Philly at 10th and Morris. He shares insights into his...

When Your Pizza Side Project Saves Your A** And Lifts You Up w/ Niles Peacock (Abridged Episode)

January 31, 2024 22:56 - 9 minutes - 12.5 MB

To listen to the full episode, click here https://www.whatsgooddough.com/the-fast-track-to-becoming-a-pizza-champion-w-niles-peacock/ Niles Peacock IG https://www.instagram.com/nilespeacockpizza/ Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_...

The Fast Track To Becoming a Pizza Champion w/ Niles Peacock

January 28, 2024 19:00 - 32 minutes - 45 MB

This episode, it’s about the remarkable story of determination and skill, Niles Peacock, a bartender who transitioned into becoming a champion pizzamaker.  Highlights:  Niles shares how Pizza saved his business during the pandemic. He tells the story of his journey to becoming a pizza champion.  He emphasizes his desire to learn and compete among the best in the industry such as Chef Will Grant and other world pizza champions  Niles Peacock IG https://www.instagram.com/nilespeacockpizza...

Quality At Scale with Special Guests- Laura Meyer, Chris Decker, John Arena and Corto Olive Oil

January 24, 2024 06:00 - 25 minutes - 34.6 MB

Join me on this immersive experience as we discuss everything from grove to mill. A few pizza friends and I spend the day with Corto Olive Oil. You'll see parallels between making great pizza and making great olive oil. Also, you will see how an amazing company continues to put its customers first in putting out the best product, consistently and efficiently.   Thank you to Corto Olive Oil for sponsoring this show and making this amazing day happen.   Thank you to our show sponsors: Oon...

Do This To Create And Sell The Perfect Pizza Mike Vaona of Rosehill Sourdough

January 20, 2024 17:00 - 1 hour - 99.4 MB

Mike Vaona, formerly the head of engineering at Ooni, has left the company to pursue his own business venture. As the inventor of The Bread Mat and other baking needs, Mike shares valuable business lessons about creating the perfect product and his insights into social media.    Highlights: Mike’s favorite life lesson: "Nothing is random.” Mike emphasizes the importance of data-driven decision-making in running a successful business Mike discusses Rosehill's organic growth in sales with...

Will Grant And Mike Vaona On The Importance of Product

January 19, 2024 19:47 - 6 minutes - 8.85 MB

Let me know what you think about these. Hoping to make the golden nuggets more available to you. Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgood...

I Got Covid, But That’s Not Stopping This Episode

January 18, 2024 20:02 - 17 minutes - 23.4 MB

This is my end of the year recap of highlights. It was a truly blessed year. Sit down with me as I reflect on the positive and talk about the planned changes for 2024. Happy New Year Pizza Pal!   Podcast Survey- Please fill it out to help the show! https://forms.gle/Vz6t9ztFgno4ZkMBA   Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive...

The One Thing You Must Do Before Marketing w/ Will Grant of Sourdough Willy’s Pizzeria

January 14, 2024 14:00 - 1 hour - 89.8 MB

Will Grant of Sourdough Willy’s Pizzeria shares his valuable wisdom from his extensive experience in this industry. My biggest takeaway from this episode is- the product has to be solid, before you market it. Build your team, build your systems and processes. When that is fully flushed out, market the crap out of it. Highlights: #1 rule in Sourdough Pizza. No Casualties— safety and the importance of people in running a successful restaurant. Building a positive work environment for the p...

Why Calculating your Hourly Rate as a Business Owner is a Trap

January 12, 2024 23:29 - 9 minutes - 12.7 MB

In this episode, I reflect on the realization I had while working on catering events and tracking my time. I initially calculated my hourly pay after receiving the final payment but realized it might be the wrong approach. Read more here:  https://www.whatsgooddough.com/blog/navigating-business-success-beyond-the-hourly-rate-in-catering-events/  Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_camp...

The CHALLENGES Opening A Pizzeria With Gracey’s Pizza

January 07, 2024 13:00 - 1 hour - 83.8 MB

James and Grace are the dynamic duo behind Gracey’s Pizza. In this episode, they unfold their journey and how they got started. Highlights: Grace and James share the unexpected challenges during Gracey's Pizza opening week, highlighting the memorable Friday fiasco of running out of pizza boxes. James and Grace share excitedly share their journey of leaving stable jobs to pursue their passion. James talks about the upcoming transition to a new oven, the challenges faced with the current ...

New Ooni Competition?!

January 05, 2024 08:44 - 6 minutes - 9.38 MB

At the Las Vegas 2024 Pizza Expo, Ooni will be holding a pizzamaking competition. More details on this podcast.   https://pizzaexpo.pizzatoday.com/ooni-pizza-throwdown/   Podcast Survey- Please fill it out to help the show! https://forms.gle/Vz6t9ztFgno4ZkMBA   Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj&...

Why I’m Not Doing A Top 10 Episode This Year (Here’s What I’m Doing Instead)

December 29, 2023 09:03 - 10 minutes - 14 MB

Podcast Survey- Please fill it out to help the show! https://forms.gle/Vz6t9ztFgno4ZkMBA   Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddoug...

What No One Talks About When Opening A Restaurant with Drew Butler or Market Pizza By Drew

December 24, 2023 23:04 - 53 minutes - 74.1 MB

Challenge yourself. Embrace failure and get wisdom from it. Explore and stretch your utmost capabilities. You might be surprised by the unexpected capabilities within yourself as you pursue your life’s goals.    Drew Butler, a pizzeria owner, has encountered numerous challenges when it comes to hiring staff. Join us in this episode as Drew and I discuss overcoming challenges, dealing with staff or employees, pizza preparation, and growth as a Business owner.  Highlights: Drew Butler shar...

Don’t Give Up

December 22, 2023 07:22 - 6 minutes - 9.29 MB

By extending your projected time horizon, you have room to win. If after 3 years, you've had enough of your business, then we have a problem. Some people get lucky on their first days. Most do not. Shortsightedness is a problem. Keep on chugging along, iterate and win.

running a pizzeria solo w/ Alim Nayil of Patio.Pizza

December 17, 2023 13:00 - 59 minutes - 81.1 MB

Never give up. Keep pushing, because you never know when your sh!t is going to pop off!   Alim Nayil was in his pizzeria one night and having only sold 3 pizzas, he said eff it. At that moment he started changing up how he used his time. Rather than wishing people came to the shop or relying on other influencers to bring him business, he took his luck into his own hands.    Patio.Pizza is one of the most recent IG blow up stories. His series "running a pizzeria solo" is widely seen by th...

When a golf cart makes more sense than a food truck

December 15, 2023 07:23 - 8 minutes - 12.3 MB

Are you starting a new venture? Expanding your current business? Don't let perfectionism or overanalyzing get in your way. Make the product. Get feedback. Improve it. Keep going. Don't let your business dreams stay as dreams. 

Dentist To Caterer: Building An Empire- Armen, Dracary’s Pizza

December 10, 2023 13:07 - 52 minutes - 72.1 MB

Armen Kovalenko immigrated to the US as a dentist, but chose not to renew his license to avoid going into hundreds of thousands of dollars in debt. Instead, he created one of the sickest catering operations LA has ever seen and has his eyes set on growing his business nationwide!  Highlights: Armen shares the beginning of his journey— the unexpected transition from dentistry to the food business.  Armen gives amazing advice in business: There is no room for failure— Armen reveals why he f...

Taking Over A Pizzeria-The Good, The Bad, and The Ugly with John Rowe of Speederia Pizzeria

December 03, 2023 13:00 - 37 minutes - 51.4 MB

In today's episode, we have John from Speederia Pizzeria- an owner/operator who bought his pizzeria 7 years ago. We discover that John purchased this business from someone who treated it as a side business. We uncover what John did after taking over including the improvements he made, and overcoming  the challenges hat he has faced in running a brick-and-mortar pizzeria in the Bay Area. John talks about how he coaches his staff to make pizza and it is summed up like this- focus on one thin...

How I Generated 4 Figures in Sales For Local A Pizzeria

November 26, 2023 13:00 - 29 minutes - 40.1 MB

This isn't some pyramid scheme- this is something any pizzamaker can do. I taught my first pizza class. The cost per person was $112 and there were 12 people that signed up. I think this is a super viable option for businesses to make extra side income or even become a full time venture.   https://www.marcoexperiences.com/experiences/sourdough-cali-korean-pizza-making https://docs.google.com/document/d/1o7pHYs-jZfNWFdIMYEQ7pSEoSrHqL20j-YPz9blBjgE/edit?usp=sharing   Ooni Pizza Ovens Affi...

When is an illegal pizza operation okay?

November 19, 2023 13:00 - 24 minutes - 33.8 MB

Today I talk about operating illegally, how I felt about it, and how I currently feel about it.   I also talk about the next chapter in my pizza making journey!    Sign Up For Our Mailing List  https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-oli...

Lesson from opening a pizzeria with Rebellion Pizza

November 16, 2023 10:00 - 40 minutes - 55.5 MB

What are some of the things you wish to know when opening a pizzeria? Will it be difficult? Likely. What are those difficult things to look out for and be aware of?   Well on this episode, we talk to a gang of chef's from he LV Pizza Fest. They tell us some of the hardest and most rewarding things about opening a restaurant.   (1:06) Ricky Lewis and Ryan Perras of Rebellion PIzza (6:40) Alex and Dani Garcia- White of Yukon Pizz (16:03) Carmine D’Amato of Settebello (25:35)Giovanni Mau...

Lesson from opening a pizzeria with Rebellion Pizza, Yukon Pizza, Settebello, and Old School Pizzeria

November 16, 2023 10:00 - 40 minutes - 55.5 MB

What are some of the things you wish to know when opening a pizzeria? Will it be difficult? Likely. What are those difficult things to look out for and be aware of?   Well on this episode, we talk to a gang of chef's from he LV Pizza Fest. They tell us some of the hardest and most rewarding things about opening a restaurant.   (1:06) Ricky Lewis and Ryan Perras of Rebellion PIzza (6:40) Alex and Dani Garcia- White of Yukon Pizz (16:03) Carmine D’Amato of Settebello (25:35)Giovanni Mau...

Do what you LOVE and HAVE FUN doing it w/ Dopio Zero Pie and Pub, Landin’s Pizzeria, Pizza Cake, Brooklyn’s Best, Dom Demarco’s Carmine’s Pizza Kitchen (LV Pizza Fest)

November 14, 2023 10:00 - 33 minutes - 45.7 MB

This is a fun one. We have a wide array of operators in the Vegas pizza scene talking about their dough, their process, their experience, and more. Most importantly- they remind us to do what we love to do, and have fun doing it.   (1:09) Adriana Davis of Double Zero Pie and Pub (7:09) Johncarlo Ferraiuolo of Landini’s Pizzeria (11:38) Chef Bryan Forgione of Pizza Cake (19:23) Joey Gonzalez of Brooklyns Best + Alexander Quinn of Dom DeMarco’s (27:45) Frank Vento of Carmine’s Pizza Kitc...

How To Get Customers To Trust You with Esther’s Kitchen + Izzy’s Pizza Bus (LV Pizza Fest)

November 12, 2023 13:00 - 35 minutes - 48.8 MB

In this episode, I speak with James Trees of Esther's Kitchen and Izzy's Pizza Bus at the LV Pizza Festival. While we talk about pizza, business, and life, I paired these two together because we talk about getting established. How do you get people to trust you is the title because James and I talk about how he, a pizza maker, is now opening up a french concept in Vegas. How the heck do you get people to trust that you have chops and can cook something other than pizza? This is super releva...

Branding Your Business with Michael Rolland of Yough

November 08, 2023 12:00 - 29 minutes - 40.3 MB

The finale of our 2-part series— if you missed the first, take a listen before diving into this one!   For this show, we solve the question: How do you run a successful frozen pizza business? Fear not! Michael Rolland and I tackle this query in today's episode. So, relax and enjoy as we delve into branding and the importance of seeking help.    Highlights: Michael shares the journey of building the business, Yough!, and the challenges and barriers he has faced along the way. He breaks ...

Disrupting Dough- The Greek Yogurt Dough Start Up with Michael Rolland of Yough

November 06, 2023 17:50 - 31 minutes - 42.8 MB

This is part 1 of a 2-part episode. We've got Michael Rolland in the spotlight, one of the founders of Yough! We're diving deep into the main ingredient of their dough— spoiler alert, it involves Greek yogurt. Trust me, you won't want to miss the chance to soak in all the wisdom he's dropping. Tune in and level up your pizza game with us! Highlights:  Who says you can't savor a heavenly slice while staying on the healthy side? Michael spills the beans on the health benefits of Greek Yogurt...

What NOT to do as a Mobile Caterer With Ryan of Sanctuary Pizza

October 29, 2023 11:00 - 1 hour - 97.3 MB

Ryan started catering 10 years ago as an employee. Today he owns Sanctuary Pizza and runs a sick operation. In this episode I join Ryan at one of his catering events and we break down how to optimize your mobile catering operation. We talk about systems, processes, and more with Ryan of Sanctuary Pizza.   Multiple Ooni's vs a big WFO- when does it make sense to do one over the other? Taking care of clients- it pays to go above and beyond and to over deliver. We discuss how to scale a mob...

Green Flags To Look For When Opening A Restaurant with Brett of Zazas Pizza

October 22, 2023 11:00 - 55 minutes - 75.6 MB

Brett is back on the show talking about third wave NY style pizza, opening up a second location, and lifestyle design.   Main points -Defining third wave NY style pizza is elevated/artisan NY style pizza. Think Fini, L'industrie, or Mama's Too. We talk about how Zazas is bringing that style over to Chicago and how the locals are reacting to it. Hint- this is not reminiscent of pizza they grew up with. -Zazas took off in their first year of  biz. They are striking while the iron is hot an...

Debrief: Going From A 40 person Catering Event To 150 with Darby Blankenship of Pizza My Heart

October 15, 2023 11:00 - 28 minutes - 39.8 MB

Having only done 2 events together, and this time for 3 times as many people and one pizzamakers short, I wasn't sure how this would go...   This is a part 2 convo talking about my catering event. In part one, we went through the planning the setup the execution, and the cleanup.   Here we talk about improving from our first event and what we could do better for next time.   Grab My Catering Checklists! https://docs.google.com/spreadsheets/d/1w3X2hMfjt5ZBDBIcqRRSDvs1eWwRBzOGxR5tBzREhG...

What If Your Catering Event Is A DISASTER? Making 90 pizzas with 4 Ooni’s w/ @whatsgooddough

October 13, 2023 04:06 - 33 minutes - 46.3 MB

It won't be. I laid out my plan on how I executed my catering event and prepared myself mentally for worst-case scenarios.   Grab My Catering Checklists! https://docs.google.com/spreadsheets/d/1w3X2hMfjt5ZBDBIcqRRSDvs1eWwRBzOGxR5tBzREhGs/edit?usp=sharing Sign Up For Our Mailing List  https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Ooni Pizza Ovens Affiliate⁠ Patreon: https://www.patreon.com/whatsgooddough   https://ooni.com/?sscid=51k7_g9gpn&utm_medium=s...

Faturday Omaha X What’s Good Dough

October 07, 2023 18:45 - 1 hour - 70.5 MB

What's up pizza pals- On this episode, I jumped on Dave from Faturday Omaha's podcast. We of course talk about pizza, business and life. Check it out on my stream and if you like Dave's work, please subscribe to his podcast linked below.   https://faturdayomaha.podbean.com/   My guest today is Eidref Laxa of the wonderful What's Good Dough? @whatsgooddough Podcast! He hails from San Jose, California, has talked with Omaha's @izzyspizzabus , talked with competition winning pizza makers, s...

The Truth About High Quality Olive Oil with David Garci-Aguirre of Corto Olive Oil

October 02, 2023 11:00 - 52 minutes - 72.7 MB

David Garci-Aguirre, Master Miller and Vice President of Operations at Corto Olive Oil, recounts his journey in the olive oil industry. He identifies what pizzamakers should look for in an olive oil and emphasizes how investing in high quality olive oil can elevate dishes to the next level. David goes into detail about the business side of the olive oil industry and how Corto maintains the quality and freshness of its olive oil. Through normalizing fresh olive oil within the market, David ho...

New York Water in an Arizona Pizzeria with Patrick McColley of Squared Up Pizza Tucson

September 29, 2023 11:00 - 31 minutes - 43.3 MB

This is the final epsiode with Patrick McColley of Squared Up Pizza Tucson and on this episode, we talk about the most underrated ingredient- water. Back in the day, I would ask pizzamakers, "What kind of flour, tomatoes, cheese, and oven do you use?" But this is the first time on the show where we do a deep dive on water.   Highlights: Eidref and Patrick discuss the pros and cons of using the NY Watermaker- a RO system that adds minerals to your water giving it that NY water taste. We go...

How Dave And Tony Saved My Business- With Patrick McColley of Squared Up Pizza Tucson

September 28, 2023 01:15 - 24 minutes - 33 MB

This is part 2 of a 3-part episode— Patrick shares how his business was sinking- He was past due on rent, he had early challenges with training and the mall demand was just not there. But he persisted. And if you stay in the game long enough, you can't lose. Heck, you might even get lucky! Highlights: Pizza Pat talks about his epic One Bite Pizza Review at his mall pizzeria. From creating his own luck to racing back to his pizzeria, this is a story you don't want to miss. He also talks ab...

Patrick McColley Squared Up Pizza Tuscon- Should You Open In A Mall?

September 25, 2023 11:00 - 25 minutes - 34.7 MB

This part 1 of a 3 part episode- Patrick talks to us about his pizza and the location of his pizzeria.   Highlights: Eidref and Patrick met in SF at the Pizza, Beer, and Bagel Fest after Eidref fell in love with Pat's Sicilian Pizza "Pizza Pat" breaks down some of the Sonoran influences he puts on his pizza including birria and carnitas. Patrick and Eidref talk in depth about opening in a mall- the good, the bad, and the ugly. While opening in a mall may have been challenging, things ar...

Patrick McColley Squared Up Pizza Tucson- Should You Open In A Mall?

September 25, 2023 11:00 - 25 minutes - 34.7 MB

This part 1 of a 3 part episode- Patrick talks to us about his pizza and the location of his pizzeria.   Highlights: Eidref and Patrick met in SF at the Pizza, Beer, and Bagel Fest after Eidref fell in love with Pat's Sicilian Pizza "Pizza Pat" breaks down some of the Sonoran influences he puts on his pizza including birria and carnitas. Patrick and Eidref talk in depth about opening in a mall- the good, the bad, and the ugly. While opening in a mall may have been challenging, things ar...

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