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PODCAST

What"s Good Dough? Pizza

What"s Good Dough

My name is Eidref Laxa and I am a Mobile Caterer, Ooni Ambassador, and Pan Pizza Champion. I started this podcast to learn about pizza and starting a pizzeria. I’m not ready to open a brick and mortar just yet, but I’m still obsessed with learning from pizza operators. From pizza styles to general business advice, the pizzamakers I bring on to this show help you level up in any facet of your life and business. Some of our past guests include World Pizza Champions like Tony Gemignani and Will

arts food

All Episodes

00:11:43

Meet The Sourdough Pizza That Blew My Mind At The SF...

What"s Good Dough? Pizza ·

2025/10/26

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

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00:12:19

How A Food Truck Sells Out 200 Slices Of Pizza During...

What"s Good Dough? Pizza ·

2025/10/12

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

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01:17:21

12 Million A Year And The Epitome Of Pizzerias w/...

What"s Good Dough? Pizza ·

2025/09/28

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

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00:15:29

Would You Try This Award-Winning Grape Pizza (Yukon...

What"s Good Dough? Pizza ·

2025/09/14

What happens when you take New York nostalgia, wild creativity, and a family-run pizza shop—and bring it all to the world stage in Las Vegas?In this episode, we head to Las Vegas to hang out with the crew from Yukon Pizza, a family-run shop that blends New York nostalgia with bold, competition-level creativity. From balancing 800g dough balls to topping pies with mortadella, marinated grapes, and pistachios, they’ve built a style that’s all their own. We talk about chasing perfection, the cost of

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00:19:53

This Cheese Pizza Beat Every Slice in the World—But...

What"s Good Dough? Pizza ·

2025/08/31

What happens when two pizza-obsessed friends from Hamilton, Ontario, chase their dream—and end up winning the world’s best cheese pizza title in Las Vegas?In this episode, we visit Cowabunga Pizza in Hamilton, Ontario, where Andy and Justin took the pizza world by surprise by bringing home first place for best cheese pizza at the 2024 Las Vegas Pizza Expo. From humble beginnings during the pandemic to serving slices with fried chicken, peanuts, and pineapple, they’ve built something truly unique. We

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00:18:20

Japanese-Inspired Pizzeria on a Quest for Mastery (...

What"s Good Dough? Pizza ·

2025/08/17

What happens when you mix Tokyo-inspired artistry with Neo Neapolitan Pizza in the heart of Las Vegas’ Chinatown?In this episode of What’s Good Dough, we visit Double Zero Pie & Pub—a pizzeria that’s made the prestigious 50 Top Pizza USA list two years in a row. Erica Bell shares the story behind their Tokyo-meets-Neapolitan concept, the science and care that goes into their four-day dough fermentation, and how they balance consistency with creativity. From secret menu items to bold menu

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00:16:39

Quit My Job For Pizza Part 1- How You Do Anything Is...

What"s Good Dough? Pizza ·

2025/08/02

Let's face it. I was a mess... And everything in my life was. Part of the root of the problem was my environment and how it affected my mental. I fixed that and am now working on improving my game in every facet of my life. It's invigorating.If you're thinking about quitting your job to chase the pizza dream, go for it. DM me- IG @whatsgooddough to talk.

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01:16:14

John Arena of Metro Pizza and Truly Pizza

What"s Good Dough? Pizza ·

2025/07/20

What does it mean to keep chasing greatness—even when life throws you its toughest curveballs?Few people in the pizza world are as widely respected — or as profoundly wise — as John Arena. In this powerful episode, Eidref sits down with the Metro Pizza co-founder and Truly Pizza visionary to talk about life, passion, mentorship, and facing Parkinson’s with courage and purpose.John shares raw insights about the realities of competing and judging pizza contests, building flavor beyond Instagram

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00:20:33

Faturday Omaha X WGD ep

What"s Good Dough? Pizza ·

2025/07/13

TEST

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00:25:24

If You Want To Go Fast, Go Alone. If You Want To Go...

What"s Good Dough? Pizza ·

2025/07/09

Test

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00:17:53

He Tried The Impossible: 8 Flours, 80% Hydration,...

What"s Good Dough? Pizza ·

2025/07/06

What kind of pizzaiolo uses eight flours, 80% hydration, and 100% sourdough—and somehow makes it all work?In this episode of What’s Good Dough, Eidref is with Ethan Speizer of Solamente Pizza in Las Vegas, who’s on a mission to do the impossible: create mind-blowing pizza using up to eight different flours, with an 80% hydration dough, all made from 100% sourdough starter.Ethan walks us through every step of his ultra-technical process, from taming wet, high-hydration dough to choosing the perfect

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01:08:05

1 Bullet, 2 Brothers, 3-Day Dough: The Real Story...

What"s Good Dough? Pizza ·

2025/06/29

How do you manage legacy and ambition? Here is the conversation with two brothers who have turn their family pizzeria into a growing brand while honoring a powerful legacy. Listen in on whether or not they can meet their goal of 20 locations in the next 5 years.In this episode, guest host Kenneth MacFawn sits down with Gerry and Dan Buontempo of Frank’s Pizza and Pasta in Baltimore. Raised in the business since childhood, the brothers share how they took over their father’s beloved neighborhood shop

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00:09:33

Chicago’s Busiest Slice Shop Almost Didn’t Make It

What"s Good Dough? Pizza ·

2025/06/22

How do you build buzz when you’re just two guys and a window in the cold?Today, we are with Tony and Will from Paulie Gee’s Logan Square to break down what it really took to go from serving slices through a window during the height of COVID to becoming a must-stop pizza spot in Chicago. They open up about the challenges of keeping a consistent product and the surprising key lessons learned from running a slice shop. We also explore his approach to menu changes, his philosophy on what makes the

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00:51:59

The Jules Pizza Pop Up Story: How They Built A Wildly...

What"s Good Dough? Pizza ·

2025/06/15

Thanks for tuning in. We have a podcast exclusive here (not on Youtube) where we dive in with Max and Anthony of Jules Pizza.We also have a Youtube exclusive of Jules pizza- nearly a 2 hour long episode breaking down the dough and bake of Jules' amazing pizza.Check it out here.https://youtu.be/UzalexBw6pghttps://ko-fi.com/whatsgooddough(Corto Affiliate) https://bit.ly/457DNII (Ooni

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00:18:07

Inside Chicago’s Most Viral Slice Shop

What"s Good Dough? Pizza ·

2025/06/08

At What’s Good Dough, we believe in uplifting the pizza community with integrity. We do not condone misogyny, racism, or sexism—on or off camera.To those asking about our views on Dave Portnoy: I want to be honest. My thoughts are still evolving.We filmed this piece back in February. Since then, our team discussed a follow-up video featuring Portnoy, but ultimately decided against it. While I understand the power of virality, platforming someone with a history of serious allegations didn’t sit right

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01:07:04

Pizzeria Owner Juggles 5+ Businesses... Should You?

What"s Good Dough? Pizza ·

2025/05/25

What does it take to build a thriving pizza business without being in the kitchen every day?In this episode, we sit down with Francis Almeda, a multi-business entrepreneur who’s redefining what it means to run a food business. From his journey into the pizza world to embracing teamwork and finding his flow state, Francis shares deep insights on entrepreneurship, delegation, and creating sustainable success. Highlights:00:00- The Pizza Journey Begins – How Francis got into making pizzas and the

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00:27:01

“This isn’t pizza” according to Chicago

What"s Good Dough? Pizza ·

2025/05/11

What does it take to build amazing pizza in a city obsessed with tradition—and why does Middlebrow refuse to use the same dough for all their pies?In this episode, we visit Bungalow by Middlebrow in Chicago to talk with head baker Tucker and chef de cuisine Caroline Santi. They walk us through their dough process—from fermentation and shaping to topping and baking—and explain why intention, balance, and a little funk make all the difference. We also break down one of their most unique pizzas, layer

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00:45:23

Starting A Pizzeria And Minimizing Risk (Pizza Di...

What"s Good Dough? Pizza ·

2025/04/27

What would it take for you to walk away from an 18-year career to chase your dream of slinging pizzas full-time?If you’ve ever felt the tension between a stable career and a risky passion project, this episode is going to hit home. Gio, owner of Pizza Di Farfalla, shares how he went from a part-time pop-up pizza guy to full-time entrepreneur — and why doing it gradually might just be the smartest way to go all in. From his roots in finance to doughballs and ovens, Gio gives us a real, honest, and

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00:44:42

The Multi-Use Glass Dough Room + The Pizzeria That...

What"s Good Dough? Pizza ·

2025/04/13

What if your dough room could pump out 2,800 dough balls, double as a private dining spot, and deliver pizza that still slaps after 30 minutes— thanks to smart, intentional systems?In this episode, Thomas McNaughton, Ryan Pollnow, and Elliot Armstrong of Flour + Water Pizzeria take us behind the glass into their dough room—a space built for precision, volume, and versatility. They share how they reverse-engineered a pizza that thrives in both restaurant and delivery settings. From dough hydration to

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00:16:21

He Put A Small PizzaMaster in a 250 Sq Ft Cafe and...

What"s Good Dough? Pizza ·

2025/03/31

What Does It Take to Run a Thriving Pizzeria in a Tiny Space?Today, we’re getting an inside look at Gio’s process, from maximizing efficiency in a 250-square-foot kitchen to perfecting a single dough recipe for multiple styles, Gio shares what it takes to run a high-quality pizzeria in a limited space. We dive into the art of consistency, the challenges of high-volume service, and the magic of simple, high-quality ingredients and how he keeps customers coming back for more.(00:14 - 01:26) The

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355 results

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