89. Straddling The Pizza Industry, How To Be a Better Baker, And Starting A New Brand w/ Serhan Ayhan of Next Level Pizza

What's Good Dough? Pizza

English - October 01, 2021 07:00 - 1 hour - 130 MB - ★★★★★ - 71 ratings
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Previous Episode: Living in a pizzeria and making the most beautiful pizzas with Ian Galbraith from The Carlson Block

Next Episode: Cracker style, par bakes, and milling popcorn with Serhan @Next Level Pizza

Today We talk with my good friend Serhan- in this casual conversation,

We find out what it's like to “straddle” the pizza industry. He has the unique experience of having worked in his family’s pizzeria while at the same time working a full time job, and running a pizza pop up. Today, his life is more focused on continued, growing his network, experimenting with new baking techniques, and building up his brand, next level pizza.

Follow Serhan on IG- https://www.instagram.com/serhan_ayhan/

Follow Next Level Pizza on IG- https://www.instagram.com/nextlevelpizza/

Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack=

Get your Corto Olive Oil https://corto-olive.com/

Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch

https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/

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