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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

00:27:01

“This isn’t pizza” according to Chicago

What"s Good Dough? ·

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? ·

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? ·

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? ·

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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01:35:37

What You Might Experience If You Build A Great...

What"s Good Dough? ·

2025/03/17

What does it take to reopen a beloved pizzeria after hitting rock bottom? From battling self-doubt and financial struggles to building a powerhouse team, Craig from June’s Pizza shares his journey of resilience, creativity, and community. Today, we’re diving deep into the story behind June’s Pizza, a Bay Area gem known for its unique approach to pizza-making and its vibrant community vibe. Craig opens up about the emotional rollercoaster of closing his first location, the small wins that reignited

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00:24:56

They Sell 250 Pizzas A Day W/ Only 2 Items On The...

What"s Good Dough? ·

2025/03/11

What makes June’s Pizza so special? From a simple two-pizza menu to a commitment to quality and sustainability, this pizzeria has redefined what it means to focus on the details. Today, we’re visiting June’s Pizza, a beloved Bay Area spot known for its dedication to perfecting every element of its pizzas. From sourcing the best basil to collaborating on seasonal specials, the team at June’s is all about quality, sustainability, and creativity. We sit down with the team to discuss their approach, the

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00:39:42

He Opened A Pizzeria In 2024— Here’s What Went Wrong...

What"s Good Dough? ·

2025/02/16

Would you spend $60,000 just to install an oven? That’s the dilemma Dane from Slow Co Pizza faced when opening his pizzeria. The hidden costs of launching a restaurant can be brutal—so how did he pivot and still make his dream a reality?In this episode, we sit down with Dane from Slow Co Pizza, who turned his 13-year pizza obsession into reality in November 2024. But it wasn’t easy. From shocking equipment costs to frustrating contractor delays, Dane shares the real, behind-the-scenes struggles of

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00:56:08

If Space Opens Up Next To A Brewery- Run Don’t Walk...

What"s Good Dough? ·

2025/02/02

What’s the secret to launching a successful pizzeria with minimal resources and a tiny space?In today’s episode, we’re chatting with Paul, the self-taught pizza master behind Pie Trap Pizza, a thriving pizzeria born from a backyard hobby. Located next to a brewery, Paul shares his journey of perseverance, innovation, and the power of great ingredients—all packed into a 400-square-foot space that’s making a big impact. Highlights: Sweet Rent Deals and Minimal Overhead: How a favorable rent agreement

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00:58:07

The Man Behind the Dough: How Juan Robles Built an...

What"s Good Dough? ·

2025/01/23

Ever wondered how large pizza brands keep their products consistent and streamline production across multiple locations? Commissary-driven operations hold the key, reducing inefficiencies and creating a centralized hub for production. In this episode, Juan Robles from Triple Beam Pizza breaks down how commissary kitchens eliminate variability, boost productivity, and pave the way for expanding your pizza empire. Juan has played a pivotal role in their commissary model, supplying quality pizza to

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01:33:22

If You’re Not Winning in Your Business, Listen to...

What"s Good Dough? ·

2025/01/12

In today’s episode, we’re talking to Daniel, the founder of Fired Pizza, a business born from his childhood love of pizza. Growing up in the '90s, pizza was always his go-to comfort food, but he never imagined it would turn into a career. After years in sales, Daniel felt the urge to make a big change. With the support of his wife Sarah, he decided to take a leap and use his savings to start his own pizza business.Highlights: From Sales to Pizza – Daniel’s leap from a stable career in sales to

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00:28:52

Starting A Wood Fired Pizzeria in No-Man's Land with...

What"s Good Dough? ·

2025/01/05

You want to make the best pizza, but the location you found is in the middle of nowhere. Will your business survive? After years in sales, Daniel felt the urge to make a big change. With the support of his wife, he decided to take a leap and use his savings to start his own pizza business. Highlights: -Fired Pizza Found this location off the beaten path. Since opening a year and a half ago, they've made over a million dollars in sales and are going strong, but will they last? -Pandemic Pivot –

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00:43:40

A New Way To Make Grandma Style Pizza w/ Laura Meyer...

What"s Good Dough? ·

2024/12/22

In this episode, we chat with Laura Meyer, who has spent 19 years in the pizza world and now runs Pizzeria da Laura. What started as a high school part-time job has evolved into a full-blown passion for Laura, who found her calling in the restaurant world during the pandemic. Highlights: Laura’s journey from high school part-time job to owning Pizzeria da Laura How COVID gave her the clarity to realize restaurant ownership was her calling The decision to add a full bar and how it’s elevated

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00:30:24

What's It Like Selling Pizza Out A Tiny 180 sq ft...

What"s Good Dough? ·

2024/12/14

SHOW NOTESHave you ever wondered if a tiny trailer is right for your pizza business? In today’s episode, We meet with Andrew Roa, the owner of Sacred Slice Pizza. He’s mastered the art of making two distinct styles of pizza from the confines of a tiny trailer. From perfecting the layout of his truck to streamlining his processes, Andrew has learned how to work with limited space and an even smaller team. Tune in to hear how he’s turned his passion for pizza into a thriving business, all while

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00:21:51

I quit my job of 9 years to chase my dream.

What"s Good Dough? ·

2024/12/08

I’ve been contemplating quitting my job for quite some time. Well, the day finally arrived, and I wanted to share that moment with you all. It’s been both terrifying and exhilarating, but I finally took the leap. I’ll dive into the real story behind the decision, what led up to it, and the powerful realizations I had along the way. It’s a journey of fear, excitement, and personal growth that I’m excited to open up about. Highlights: Why I hated my job: The frustrations and challenges that made me

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00:53:03

Is Pre-Selling Your Food The Move? w/ Rishi of Hotplate

What"s Good Dough? ·

2024/12/01

What if you could run a successful food business without the risk of lost inventory or even running a brick and mortar? Rishi from Hotplate tells us how.Highlights: Building a Community: How to grow a loyal customer base and keep them engaged through pre-order drops. Clearing Up Misconceptions: Many people think starting a food business is only for those with large budgets or physical storefronts. Rishi explains how Hotplate makes it easier for anyone to get started. What Exactly Is Hotplate?:

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00:25:54

A Pizza Wedding Catering Company That Doesn’t Do...

What"s Good Dough? ·

2024/11/24

Have you ever thought about inviting potential clients over, hoping to land a catering gig? In today's episode, we're diving into a unique approach to catering, where the pizza isn't just a meal—it's an experience. Linda and Abby of Fired Up Fresh, share how inviting potential clients over for a pizza tasting at their own home has become their secret weapon for growing their business. Serving up signature wood-fired pizzas, they take us through how they've built up their passionate

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01:11:43

The Story Of The Cheesehog with Scott Fahey

What"s Good Dough? ·

2024/11/19

In today’s episode, we’re talking to Scott, who is the second-generation owner of a cheese-shredding manufacturing company that’s made waves in the world of pizza (and any other business that shreds cheese). We’ll also dive into the nitty-gritty of what makes this shredder different from all the others, how they navigated the unexpected challenges of the COVID era, and much more. Highlights: Scott talks about how his father’s frustration with shredding cheese by hand led him to create a machine

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00:27:05

The Secrets To Slice House Success with Lars Smith of...

What"s Good Dough? ·

2024/11/10

What does it take to run a successful slice shop that keeps customers coming back, while navigating the everyday business struggles? In today’s episode, we’re joined by Lars Smith, a seasoned pizza entrepreneur with over 23 years of experience in the industry. After returning from a trip to Brooklyn with his wife, Lars dove into opening up a slice shop concept. Here, he share best practices, lessons learned, and the keys to creating a thriving, customer-driven pizza business. If you’re thinking

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00:49:13

Pop Up To Market Your Brick And Mortar with Ryan...

What"s Good Dough? ·

2024/11/03

In this episode, we meet up with Ryan Thompson of Pogonip Pizza, who is passionate about food and is in the process of opening a pizza restaurant. He talks about his love for cooking, hosting parties, and creating memorable experiences through food. Ryan shares his experience of buying and flipping used restaurant equipment, his pop-up pizza events, and his participation in the Ooni pizza competition. We also discuss about the challenges he faced with the restaurant buildout.Highlights: - Ryan's

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01:07:50

Pizza Collaborations Popping Up At Restaurant with...

What"s Good Dough? ·

2024/10/27

In this episode, we meet up with Rey and his daughter Sophie of OG Papa Fern. They are pizza makers that travel all over the country, collaborating with other Pizzerias. Through collaborations with various pizzerias, they explore the nuances of this unique style, from its thick crust to its generous toppings. Witness their passion for pizza, the challenges they encounter, and the valuable lessons learned along the way. Highlights: - A Cross-Country Pizza Pilgrimage: Rey and Sophie talk about

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359 results

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