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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

00:52:50

The Truth Behind Olive Oil with David Garci-Aguirre...

What"s Good Dough? ·

2021/12/10

You may have heard me talk about freshness when it comes to olive oil. In this conversation, we break down everything you need to know about it. David is a Master Miller at Corto Olive Oil and we get into how he started in the business, but more importantly, he educates us on what to look for when purchasing olive oil for our pizza! _______ Professional Pizza Makers can sign up for a olive oil tasting (complimentary) Everyone else looking to level up their olive oil game can sign up here

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00:47:42

Blowing up then getting shut down with Craig from...

What"s Good Dough? ·

2021/12/03

June's Pizza was the Bay Area's most sought after pandemic-born pizzeria. They were serving either a margherita or the daily special out of a shipping container in a beautiful oasis of a garden in a somewhat of a sketchy neighborhood surrounded by a chainlink fence. To get a slice or a whole pie, you could either call in or line up, but good luck because they were always selling out. Things were going great for the June's Pizza team, until the health department showed up. Follow Junes_Pizza Join The

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00:07:56

If there is one thing you can control, its the Dough...

What"s Good Dough? ·

2021/11/29

I am joined today with Dave from Philomenas in Queens NYC. We talk about all of the steps he takes to ensure he always has perfect dough. Follow Philomenas Queens on IG Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!

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00:11:29

Start a pop up without dealing with the red tape from...

What"s Good Dough? ·

2021/11/29

The other day, I called my health department to see how much it would cost and how long it would take to legitimately start a pop up. I didn't like the answer so I asked myself, if this were easy, what would it look like? I thought to myself, what if I partnered with an existing business so I could sell my pizzas? This way I don't have to go through the red tape but I'd still do everything legitimately? Can this be done? Yes.

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00:18:47

Black Friday, Leftovers, and Pod Updates

What"s Good Dough? ·

2021/11/27

Survey Facebook Group

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01:13:00

The Pitfalls Of Opening Up A Pizzeria with Dave from...

What"s Good Dough? ·

2021/11/26

Passion alone can't drive your business. If you build it, they might not come. Today we talk to Dave, the owner and operator of Philomenas in Queens NYC. Dave studied under Italian pizza masters, made pies for Rihanna and is obsessed over his dough. This important conversation helps me realize that just because I make great pizza doesn't mean I'm ready to commit to rent a space and open up a brick and mortar. Listen in on some of the struggles Dave is dealing with to keep his business open. Follow

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00:06:59

Why you need a seasonal menu with Derrick Tung of...

What"s Good Dough? ·

2021/11/22

Follow Derrick on IG Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!

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01:10:36

Quitting your job and taking on the franchise model...

What"s Good Dough? ·

2021/11/19

I FIXED THE SOUND ISSUE! I am so stoked to share this with you all. I have been looking forward to interview Derrick for the longest time because he is someone I look up to dearly. In this conversation, we talk about his love for watching people's eyes light up when they eat his pizza and how that drives his work. What I love about this episode is that Derrick clearly expresses that it is not all sunshine and rainbows! We find out the struggles and sacrifices Derrick and his family had to put up

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01:05:59

The Joy of Pizza, Curiosity and Connectivity with...

What"s Good Dough? ·

2021/11/12

Today we speak with Katie Parla and Dan Richer Oh. Fricken. Yeah. As you may know by now, the Joy of pizza is out, so you better get the book! Make sure to stick around to the end to find out how to win one from yours truly. I’m so happy to share this episode because it was a fun one! Not only does Dan bless us with his pizza expertise, but having Katie on really brings an awesome dynamic to the conversation because she is a pizzamaker and foodie to the max. We uncover as much as we can about how to

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01:02:34

Obsession, curiosity, and luck with Scott From...

What"s Good Dough? ·

2021/10/29

Today we talk with Scott From Scotts Pizza Tours. Even in his early days- Scott was the go to guy for pizza. He tells the story about how his friends would go to for his pizza leadership. As Scott grew older, his love for pizza only grew stronger. We talk about how the tour company started and all of the great work that Scott is doing in the pizza community. If you’re someone who love pizza but doesn’t necessarily want to open up a restaurant, don't you worry. Scott doesn't want to either. We talk

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00:11:39

To start a pop up, or not start a pop up. Figure out...

What"s Good Dough? ·

2021/10/28

As some of you may know already, I have gone back and forth, forwards and back with the idea of selling pizza. At the end of the day I just don’t want to think when I am 86 years old what would have happened if I started a pop up? But if you know me I am always trying to figure out how I can take action. So in this episode I list three things that I've been doing to start taking action. 1. Start volunteering with pizza makers. 2. Call your local health department 3. Run some numbers. At the end of

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00:07:48

To my friends on IG- I love you and I’m sorry with...

What"s Good Dough? ·

2021/10/25

A quick little bonus convo about social media and how Ben and I truly value the relationships we are building there. Follow Ben On IG https://www.instagram.com/mushypeaz Follow me on IG- Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!

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00:58:09

Caramelization ＞ Leoparding With Ben From @MushyPeaz

What"s Good Dough? ·

2021/10/22

I invited ben to the podcast because his IG account is one that I follow closely to drool over his delicious creations. In this podcast, he shares with us his experience of baking weekly for 12+ years. We go into caramelization vs leoparding, both of which Ben has pretty much locked down. We also talk about the deeper relationship he has with baking. Follow Ben On IG https://www.instagram.com/mushypeaz Follow me on IG- Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out

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00:05:55

Why Food Samples Work- The Principal of Reciprocity

What"s Good Dough? ·

2021/10/19

I was so moved by a podcast that I listened to on Sunday that I felt the need to share it with you all. I hope its useful for you to run a better pizza business. Follow me on IG- Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!

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00:53:08

Finding A Gap And Filling It with Steve Dolinsky of...

What"s Good Dough? ·

2021/10/15

Outside of his day job as a food reporter for NBC 5 Chicago, Steve runs a pizza tour company, a pizza podcast and he's authored two pizza books. While Steve Dolinsky doesn’t run a brick and mortar, he is one of Chicago's pizza experts. In this episode he educates us on the different styles of Chicago pizza and the value of hard work. Lastly we talk about his upcoming pizza festival coming in Summer of

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00:59:16

106. Pizza Devotee, Philanthropist, and Business...

What"s Good Dough? ·

2021/10/08

Back in May, while I was interviewing Craig with Gracies Apizza, we joked around about the idea of flipping the script. 4 months or so later, we finally made it happen. Listen to my pizza origin story and I hope you find happiness in listening to it. Follow Craig on IG- https://www.instagram.com/graciesapizza/ Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!

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00:10:06

Cracker style, par bakes, and milling popcorn with...

What"s Good Dough? ·

2021/10/05

Enjoy this Bonus episode with Serhan! We talk about the addictively good Cracker style pizza and how he par bakes them before firing them up in an Ooni! We also talk about milling popcorn for this specific style!! Follow Serhan on IG- https://www.instagram.com/serhan_ayhan/ Follow Next Level Pizza on IG- https://www.instagram.com/nextlevelpizza/ Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!

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01:34:33

Straddling The Pizza Industry, How To Be a Better...

What"s Good Dough? ·

2021/10/01

Today We talk with my good friend Serhan- in this casual conversation, We find out what it's like to “straddle” the pizza industry. He has the unique experience of having worked in his family’s pizzeria while at the same time working a full time job, and running a pizza pop up. Today, his life is more focused on continued, growing his network, experimenting with new baking techniques, and building up his brand, next level pizza. Follow Serhan on IG- https://www.instagram.com/serhan_ayhan/ Follow

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00:57:15

Living in a pizzeria and making the most beautiful...

What"s Good Dough? ·

2021/09/24

Today we talk with Ian from the Carlson Block. I invited Ian on the show because I fell in love with the pizzas I saw on his IG. I thought to myself that by asking him to be on the show, I could find out how he does it! In this podcast, we talk about his flour blends, hydration, and all that nerdy dough stuff. Ian also lives and works in the same place. We talk about how the Carlson Block used to be a hotel and how he acquired it and made it into a home. Follow Ian on IG-

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00:41:54

How Toilet Paper and Trivia Built A Stronger...

What"s Good Dough? ·

2021/09/17

Joey takes community building to the next level. While his intention was simply to help people in need, his selflessness, along with a combination of other dope stuff he does at his restaurant boosted his customer loyalty, following and of course his sales *Heads up! I'm cancelling the What's Good Dough Follow up Friday for 9/24! I ended up landing a pretty dope pop up gig that I'll be volunteering at. But more importantly, I also realized that if I really want this to be a follow up conversation

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361 results

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