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PODCAST

What"s Good Dough?

What"s Good Dough

I quit my job for pizza. Should you? My name is Eidref Laxa and I am a Mobile Caterer, Ooni Ambassador, and Pan Pizza Champion. Pizza changed my life. I"m guessing that if you"re here, it"s already changed yours. 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. Because one day, I just might. I"m just busy doing other things first.

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All Episodes

24:34

When is an illegal pizza operation okay?

What"s Good Dough? ·

2023/11/19

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

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40:26

Lesson from opening a pizzeria with Rebellion Pizza,...

What"s Good Dough? ·

2023/11/16

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

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33:18

Do what you LOVE and HAVE FUN doing it w/ Dopio Zero...

What"s Good Dough? ·

2023/11/14

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 Kitchen + John

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35:33

How To Get Customers To Trust You with Esther’s...

What"s Good Dough? ·

2023/11/12

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 relevant if you

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29:19

Branding Your Business with Michael Rolland of Yough

What"s Good Dough? ·

2023/11/08

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 down and

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31:11

Disrupting Dough- The Greek Yogurt Dough Start Up...

What"s Good Dough? ·

2023/11/06

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 Dough,

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01:10:51

What NOT to do as a Mobile Caterer With Ryan of...

What"s Good Dough? ·

2023/10/29

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 mobile

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55:00

Green Flags To Look For When Opening A Restaurant...

What"s Good Dough? ·

2023/10/22

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 and are

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28:56

Debrief: Going From A 40 person Catering Event To 150...

What"s Good Dough? ·

2023/10/15

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

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33:43

What If Your Catering Event Is A DISASTER? Making 90...

What"s Good Dough? ·

2023/10/13

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

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01:16:57

Faturday Omaha X What’s Good Dough

What"s Good Dough? ·

2023/10/07

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, so many

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52:55

The Truth About High Quality Olive Oil with David...

What"s Good Dough? ·

2023/10/02

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 hopes to

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31:32

New York Water in an Arizona Pizzeria with Patrick...

What"s Good Dough? ·

2023/09/29

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 over

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24:03

How Dave And Tony Saved My Business- With Patrick...

What"s Good Dough? ·

2023/09/28

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 about how his

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25:15

Patrick McColley Squared Up Pizza Tucson- Should You...

What"s Good Dough? ·

2023/09/25

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 are looking

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20:13

The Miracle Morning for Pizzamakers with Hillary of...

What"s Good Dough? ·

2023/09/22

In this episode, Hilary discusses her "Miracle Morning" - the daily rituals she adopted to help her deal with life's challenges. She believes that being a business owner is not an easy task and so she relies on these daily actions to help her level through the ups and the downs. Highlights: Hilary explains how the SAVERS tools from the Morning Miracle Book help her with her business. When she feels overwhelmed, she uses the tools to maintain her composure. We talk about waking up early to

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26:27

Diametrically Opposed- A DEEP Dive on Chicago Style...

What"s Good Dough? ·

2023/09/21

Part two-!. In this episode, we’ll dive into deep-dish pizza and tavern-style pizza. Highlights: Hillary gives us a brief primer on deep-dish pizza and tavern-style pizza. She then goes over her dough and the obvious way she came up with her recipe. She shares a story of how she tried baking her deep-dish pizza in the wood fire oven. We also walk through how Hillary sells par baked pizzas at the farmer's markets. Sign Up For Our Mailing

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19:55

Hillary of Hillary’s Chicago Pizza- Bringing Chicago...

What"s Good Dough? ·

2023/09/18

This is part one of a three-part episode— Our special guest for today is Hillary, who will share her extraordinary journey of how she brought her hometown pizzas to Florida. Highlights: She shares how her pizza journey has been a magical one with people helping herong the way. She moved to Florida to take care of her late father and pizza was her comfort food. Hilary shares how she juggled working at a school full-time and selling pizzas at a farmer’s market during the weekend before opening her

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29:13

Horacio of Tio’s Pizza- How To Stay Popping Up With A...

What"s Good Dough? ·

2023/09/10

Horacio from Tio’s Pizza delves into time management and pursuing one's passion. He talks about strategies and insights that work for him who seeks to effectively balance his full-time job with his pursuit of what he truly loves, managing his pop-up. Highlights: Setting clear priorities— To make time for your passion, you must identify what truly matters to you and allocate your time accordingly. Tio shares a funny story about how he got his name. He tells the audience about how his friend

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50:35

The Rise And Fall of June’s Pizza ( Hint: This is why...

What"s Good Dough? ·

2023/09/04

Craig Murli talks about his experience starting and running June's Pizza, the bay area's most popular pandemic-born pizza popup, as well as the unfortunate circumstances that led to its closure. He emphasizes the importance of focusing on the positive aspects of life and finding peace within oneself. Highlights: 🎢 Life is going to keep changing, for better or for worse, so do your best to fixate on the positive aspects instead of the negative. 🔧 Use the tools and resources you have in your

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