Lesson from opening a pizzeria with Rebellion Pizza

What's Good Dough? Pizza

English - November 16, 2023 10:00 - 40 minutes - 55.5 MB - ★★★★★ - 71 ratings
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Previous Episode: 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)

Next Episode: When is an illegal pizza operation okay?

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 Mauro of Old School Pizzeria

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-olive.com/?sscid=51k7_g9fhj&

Bacio Cheese

https://www.baciocheese.com/

Our Town America

https://www.ourtowndirectmail.net/

⁠Famag Mixer Affiliate⁠

https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138

Famag Blog Post
https://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/