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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.

arts food

All Episodes

12:42

What’s Bagel Dough? ft. Boichik and Kaz’s Bagels

What"s Good Dough? ·

2023/08/30

While we aren't changing the podcast to a bagel-focused one, I am intrigued. Let's say that the SF pizza, bagel, and beer festival may have been my gateway into something delicious and pizza adjacent. This episode is a quick one but I hope it opens up the door for pizza makers who do bagels to come on the pod and show us the way. Heck, I'd even love to invite solely bagel makers on for a full length episode. Why not? In this episode, we recap some of the conversations with bagel makers at the

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01:05:40

Making 700 Pizzas In A Day. Committing to 10,000...

What"s Good Dough? ·

2023/08/27

Vincent Rotolo, the owner of Good Pie, shares his inspiring journey and reveals exciting announcements on today’s episode. With the expansion of Good Pie through a second location on the horizon, along with the upcoming Vegas Pizza Fest, Vincent's passion for pizza and community shines brightly. Don't miss out on this opportunity to get to know Vincent Rotolo and uncover the secrets behind his success. Highlights: 👨‍🍳 Expansion of Good Pie: Vincent Rotolo shares exciting news about “Wood Pie.”

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39:31

How To Go To Naples, Italy for Pizza With Brad And...

What"s Good Dough? ·

2023/08/16

This is Part 2 of a 2-Part Series featuring Brad and Nicole Bean! In this episode, Brad and Nicole Bean talk about their secret to traveling business class while still saving money: credit cards. They discuss how credit cards, when used in the right way, can greatly benefit business owners. Highlights: 🎖️ Credit cards have a point system, which allows its users to collect points and redeem them for all kinds of rewards such as upgraded flight tickets. 💸 Don't use your credit card to spend money

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23:36

A Slice From Every Continent With Brad and Nicole Bean

What"s Good Dough? ·

2023/08/13

This is Part 1 of a 2-Part Series featuring Brad and Nicole Bean! Brad and Nicole Bean, owners of Pizaro's Pizza, talk about how they're able to pursue their love for travel while managing multiple businesses at the same time. They emphasize the benefits of a healthy work-life balance and the importance of seeing the world while you still can. Highlights: 🌎 Start training your employees from day 1 to be in your world. 🗃️ You don't have to do everything. Learn to delegate and let your business

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19:29

The Seven Habits of Highly Effective Pizzaiolos With...

What"s Good Dough? ·

2023/08/11

This is Part 3 of a 3-Part series featuring Brent Gargasz! Brent Gargasz outlines seven lessons he has learned throughout his time as a business owner that helped him improve his leadership skills. Highlights: 🫂 Your customer service has to be better than the product you make. Good customer service transforms mistakes into opportunities to connect and build meaningful relationships. 📝 Learn how to delegate tasks to employees who can accomplish them more skillfully, effectively, and

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17:08

The Six Figure Cookie Business Inside of a Pizzeria...

What"s Good Dough? ·

2023/08/09

This is Part 2 of a 3-Part series featuring Brent Gargasz! Brent Gargasz talks about the cookie business within his pizzeria, Pizza Nerds, and how adding cookies to his menu greatly benefitted his pizza sales. Highlights: 🍪 Brent's wife, Caitlyn, runs a cookie business and sells them alongside his pizzas. They sell out of cookies every day due to high demand. 🥣 You can use your existing equipment to make different food items and diversify your menu. 💢 Having a low-cost food item in your

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21:40

The $10,000 Pizza Equipment Mistake You Don’t Want To...

What"s Good Dough? ·

2023/08/06

This is Part 1 of a 3-Part series featuring Brent Gargasz! Brent Gargasz of Pizza Nerds recounts his journey transitioning his pizza business from a food truck to a brick and mortar. Brent talks about the biggest mistakes he's made in the process and how he was able to bounce back. Highlights: 👨‍⚕️ Brent quit his job as a registered nurse to run his pizzeria, Pizza Nerds, full-time. He transitioned last year from a food truck to a brick and mortar restaurant. 📈 There's always a way to make your

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25:50

Opening A Pizzeria in 2024 with Pizza Consultant...

What"s Good Dough? ·

2023/08/02

This is Part 2 of a 2-Part series featuring Alastair Hannmann! In this episode, Alastair talks about everything you need to know to open a pizzeria in 2024, including what systems to focus on, what equipment to purchase, and how to cut costs. Highlights: 🤖 Alastair recommends automizing the dough production process so that labor can be used to make pizzas and interact with customers. 💻 Do your research before purchasing equipment. Make sure you're capable of using it and that it will truly be

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19:21

Money Saving Technology for Pizzerias with Pizza...

What"s Good Dough? ·

2023/07/30

This is Part 1 of a 2-Part series featuring Alastair Hannmann! Pizza consultant Alastair talks about how to effectively incorporate technology in modern-day pizzerias. He addresses the stigma behind using technology over human labor and talks about some of its benefits. Alastair believes that by making wise and informed decisions, technology can improve the workflow of a pizzeria. Highlights: 🗣️ Alastair offers consulting services to pizzerias. He helps them determine what systems and equipment

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23:07

Leading With Excellence at The Last Round Tavern with...

What"s Good Dough? ·

2023/07/28

This is part 2 of a 3-part series featuring Caleb Orozco! Caleb discusses his personal development journey and how it shaped him to become a better leader at Last Round Tavern. He emphasizes the importance of maintaining high standards, building a strong relationship with his team, and a strong work ethic. Highlights: 📝 You don't need to know everything about pizza before you make it. Focus on getting more experience making pizza, instead of trying to learn all the industry terms right away. 🫂

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12:22

Sourdough Tavern Style Pizza with Caleb of The Last...

What"s Good Dough? ·

2023/07/26

This is part 3 of a 3-part episode featuring Caleb Orozco! In this episode, Caleb talks about the charms of his sourdough Tavern pizza and his secrets to mastering the style. Highlights: 🍕 Tavern-style pizza is a hit at Caleb's pizzeria, Last Round Tavern, thanks to its tangy sourdough crust and crispy texture. 🔬 Caleb continues to experiment with his dough every day to figure out a standardized dough-making process. 👀 Dough is a living, breathing organism. It's important to pay attention to

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14:02

The Story of Caleb Orozco and The Last Round Tavern

What"s Good Dough? ·

2023/07/23

This is part 1 of a 3-part series featuring Caleb Orozco! Caleb Orozco recounts how he built his pizzeria, Last Round Tavern, from the ground up. He shares how his travels exposed him to various pizzerias and broadened his knowledge, eventually leading him to his ideal pizza. Highlights: 🥪 Caleb's journey in the restaurant businesses started in 2016, when he helped his dad open up a sandwich shop. He shifted to pizza after moving into a building that used to be an old school pizzeria. 📈 The

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27:14

Opening A Pizzeria? Avoid These Mistakes - With...

What"s Good Dough? ·

2023/07/19

This is Part 2 of a 2-part series featuring Ashley Patino! Ashley shares the biggest insights and lessons she learned through managing her restaurant, Pizza Bones, over the past few years. Highlights: 💼 Ashley talks about her experience with changing careers and the importance of being open to new opportunities. 🙏 If you encounter mistakes with an order, always be honest with your customers and find a way to rectify or compensate for it. 🤝 Building trust with your employees and community is

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28:13

Lessons From Tartine - Trust Your Employees with...

What"s Good Dough? ·

2023/07/16

This is Part 1 of a 2-part series featuring Ashley Patino! Ashley, owner and operator of Pizza Bones, recounts how she started her pizza business from scratch during the pandemic. She talks about the struggles and challenges she overcame that turned her home-based business into a brick-and-mortar restaurant. Highlights: 🍞 Ashley's background in bread and pastries gave her an advantage as she explored pizza making. 🍕 Ashley started selling pizzas from her home during the pandemic. She started out

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19:52

How to Take Better Food Photos for your Restaurant...

What"s Good Dough? ·

2023/07/07

This is Part 3 of a 3-Part Series with Anthony Gilbert! Anthony discusses his approach to food photography. He shares various tips on how to make food photos look dynamic and visually appealing. Highlights: 📱 You don’t need to buy expensive camera equipment to take high quality photos. A good smartphone camera can work just as well. ☀️ Finding the right light and angle can really bring out the color of your food. Take advantage of natural light from the sun! 📸 Create different layers and

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18:19

The Secrets to Consistent Dough with Anthony of Melt...

What"s Good Dough? ·

2023/07/05

This is Part 2 of a 3-Part Series with Anthony Gilbert! Anthony Gilbert talks about his journey with dough management, specifically in relation to Detroit style pizza. He emphasizes the importance of understanding the various factors that affect dough and how to manipulate them to maintain consistency. Highlights: 💻 Taking virtual classes on dough management taught Anthony about the various aspects of dough and how to manipulate dough around his personal schedule. 🚚 Anthony applied his learnings

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19:18

How to Decide if a Pizza Business is Right for You...

What"s Good Dough? ·

2023/07/02

This is Part 1 of a 3-Part Series with Anthony Gilbert! Anthony Gilbert shares his journey from home cook to professional pizza maker, and how he built his restaurant, Melt Pizza Company, from scratch in two years. Highlights: 📸 Anthony left his job as a professional photographer after the pandemic to pursue his dream of opening a restaurant. 🍕 Anthony’s first few pizzas were disastrous, but he was able to improve his skills through months and months of practice. 🍽️ Anthony opened his first

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22:16

Rank On Search- Using S.E.O. for Your Business- with...

What"s Good Dough? ·

2023/06/28

This is Part 2 of a 2-Part Series with Peggy Paul Casella! In this episode, Peggy talks about search engine optimization (SEO) and how to use it in the right way to attract more traffic to your website. Although SEO is definitely important, it is not the be-all and end-all. Businesses should instead focus on creating high-quality content, while keeping SEO guidelines in mind. Highlights: 🔍 SEO involves presenting internet content based on Google’s guidelines to get extra attention and rank higher

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29:40

How To Write Better Recipes with Peggy Paul Casella...

What"s Good Dough? ·

2023/06/25

This is Part 1 of a 2-Part Series with Peggy Paul Casella! Peggy Paul Casella, author, recipe developer, and internet whiz, recounts her journey in building a successful Pizza blog. She talks about how she develops recipes, and helps other chefs write theirs, with the aim to “de-snobbify” pizza- making pizza-making fun and accessible to all. Highlights: 🍕 Peggy’s love for food and experimentation led her to launch her blog, Thursday Night Pizza, where she shares homemade pizza recipes and

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31:12

How to Grow 500k Pizza Followers with Juan Perez...

What"s Good Dough? ·

2023/06/21

This is Part 2 of a 2-Part Series with Juan G Perez! Juan Perez shares how he got his start at Posto making pizza and worked his way to the Executive head chef position. He also talks about how he grew his social media exponentially, making him a well-known figure in the pizza industry today. Highlights: 🍕 Juan G Perez started working at Posto through a friend after working at California Pizza Kitchen. 📱 He started posting videos and pictures of pizza on social media in 2012, initially to keep

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