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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

00:03:48

Level Up Real Quick: What to do if your pop up gets...

What"s Good Dough? ·

2021/07/18

In Ben's final words of the episode (not included in this short snippet) never give up on yourself because it is what you wanted to do in the long run. Watch the full interview on Youtube! https://youtu.be/iyJWRSHKNaw Listen to the full interview in podcast form anchor.fm/whatsgooddough Follow Ben on IG@pizzasupremebeing https://www.instagram.com/pizzasupremebeing Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni

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00:48:33

[WGD76] Pop up shutdowns, meme accounts and the...

What"s Good Dough? ·

2021/07/16

When the health department shuts you down, what do you do? Give up, or fight? Ben Roberts is the owner and operator of Pizza Supreme Being in Sacramento, CA. Before his brick in mortar, he dabbled in fine dining but ultimately decided that life was not for him as in the people he was serving weren't his people. Ben ultimately landed on pizza after asking himself what he truly loved, appreciated, and what medium of food he could apply his fine dining finesse on. What is amazing about Ben's story

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00:38:18

[WGD75] Worldwide Pizza Event, $100,000 Donations and...

What"s Good Dough? ·

2021/07/15

Making pizza this summer for your neighbors is a great way to get those reps in! Slice of Summer is a worldwide pizza making charity event and it is LIVE. Our goal is to raise $100,000 by giving away free pizza to our local community - Get involved and do something awesome this summer! https://rosehillsourdough.com/slice-of-summer/?contact-form-id=5791&contact-form-sent=5910&contact-form-hash=be1846d5e15b548bde0d2e4e28db78f1f8473c69&_wpnonce=bc91abe889#contact-form-5791 Follow on Mike on

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00:10:04

Level Up Real Quick: Don’t play yourself if you play...

What"s Good Dough? ·

2021/07/12

Why do we get into pizza? Is it to make amazing pizza. Is it to have a business that supports you and your loved ones? Why do so many people fall into this trap of chasing fame? Cam believes that people should know and understand one word- "Enough." If you get into pizza for fame and accolades, not only do you have to work your ass off, but you have to bend over backwards for gatekeepers who don't give a damn about you. And if that is something you want, fine. But ask yourself, "Why?" and "Who

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00:52:20

[WGD 74] Finding your voice, standing up for others...

What"s Good Dough? ·

2021/07/09

This is not your regular light hearted conversation. The convo starts off that way, but we get into a deeper topic regarding the darker side of the restaurant industry. Definitely an interesting conversation that folks need to hear. Cams EMAIL GPK Seattle Follow Cam on IG@guerrillapizzakitchen https://www.instagram.com/guerrillapizzakitchen Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an

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00:06:28

Level Up Real Quick: Avoid epic fails with decision...

What"s Good Dough? ·

2021/07/06

Whether its buying a new pizza oven, choosing right flour, or buying a house, a decision matrix eliminates all emotion and helps you make a rational choice. In this show, I grabbed a piece of the conversation with my episode with Mal and afterwards, I break it down a little further with my input. Please let me know what your thoughts are on this type of show Example of a decision matrix https://www.lucidchart.com/blog/how-to-make-a-decision-matrix Check out the full episode

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00:57:13

[WGD 73] Comedian turned pizza maker, decision...

What"s Good Dough? ·

2021/07/02

What's better than listening to a professional comedian that does pizza pop ups? Mal Hall is a hilarious and humble dude who turned to pizza when he found out that doing comedy tours was temporarily halted. In this episode we talk about how and why he got started, where he pops ups and so much more. What I find super interesting about this episode is that Mal came into pizza with some existing influence. I could not wait to get into learning about whether or not he actually had #thesehands, or if

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00:04:39

[Level Up Real Quick] The problem with using Caputo...

What"s Good Dough? ·

2021/06/28

Flour should be fresh. Period. If you've ever heard, "The best flour for pizza is caputo pizzeria (caputo blue) flour," you're not alone. It is a great flour, don't get it twisted, but the flour and brand do have its shortcomings. In this week's podcast, I interview Rafi, the owner and operator of Hilltown Hot Pies. This short segment is taken from a 1 hour long podcast [WGD72] where we discuss food sustainability, mobile trucks, and pizza mentorship. While Caputo undoubtedly makes great products,

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01:11:47

[WGD 72] Rafi Bildner from Hilltown Hot Pies

What"s Good Dough? ·

2021/06/25

From political organizing to sustainable farming, pizza is the thread that ties it all together. Rafi is the owner and operator of Hilltown Hot Pies- a soon to be mobile wood fired operation focused on naturally leavened pies and local ingredients. We talk commercial leases, mentorship and so much more! Follow Rafi on IG@hilltownhotpies https://www.instagram.com/hilltownhotpies Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni

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00:09:21

[Level Up Real Quick] Incorporating Whole Wheat Into...

What"s Good Dough? ·

2021/06/21

This is a short segment taken from my convo with Matt from Del Terra Pizza. We dive in about incorporating whole wheat into your dough. We break down how he "mills" flour without a mill, how much he uses, and why. If you want to listen to the entire episode check out the link below. https://anchor.fm/whatsgooddough/episodes/WGD-71-Matt-Opyck-from-Del-Terra-Pizza-e12iehf Follow Matt on IG@ delterra_pizza https://www.instagram.com/delterra_pizza Follow me on

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00:59:20

[WGD 71] Matt Opyck from Del Terra Pizza

What"s Good Dough? ·

2021/06/18

Lessons from a firefighting, mobile pizza operator. We talk fire code, incorporating whole wheat to your pizza dough and more. Follow on IG@delterra_pizza https://www.instagram.com/delterra_pizza/ Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫

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01:04:21

[WGD 70] The hardest part is doing it every single...

What"s Good Dough? ·

2021/06/11

Re-opening America's First Pizzeria. White Collar Crime. Michelin Star Pizza Andrew Bellucci is the comeback kid of pizza. There are so many highs and lows in this story its ridiculous. You have to wonder how someone like Andrew just continues to persist and persist. This dude wants it. Whatever he has his mind set to he's going for it. We talk dough, business, fancy pizza, pizza exile and more. Follow on Andrew on IG@the_bellucci https://www.instagram.com/the_bellucci Follow me on

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01:04:13

[WGD 69] Running a solo brick and mortar in Portland...

What"s Good Dough? ·

2021/06/04

60 pies a night. Be more in tune with your customers and your craft. Leave a legacy. Today we speak with Craig Melillo from Gracies Apizza. In this conversation, we talk about his switch from having employees to running the shop by himself. In his eyes, there is no better way to run it. Since going solo, Craig's dough has been more consistent- because if anything goes wrong there's no one else to blame. All mistakes must pass through him and only him providing an instant learning opportunity. Craig

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00:54:32

[WGD68] Make it beautiful, mentorship, and how to...

What"s Good Dough? ·

2021/05/28

I'm so lucky to be able to geek out on dough with Chris Decker. In this conversation we talk about making beautiful pizzas, his mentors (some obvious, some not) and Chris' soon to be wood fired pizza spot plus the adaptations he made to his dough for better wood fired pizzas to-go!. Follow Chris on IG@everythingbutanchovies https://www.instagram.com/everythingbutanchovies Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an

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01:11:10

[WGD67] Branding, Building A Team, Connecting with...

What"s Good Dough? ·

2021/05/21

Sorry for the swearing! I will try to chill out on the F Bombs! We speak with Jay from Arty Stan Pizza. Jay talks about delayed gratification, building a team, and being cheeky with his customers. One thing I really love about Jay is his personality and he uses that to not only get rid of the stigma of selling food out of his house, but to build lasting relationships. Follow Jay @arty_stan_pizza https://www.artystanpizza.co.uk/ https://www.instagram.com/arty_stan_pizza/ Follow me on

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00:57:47

[WGD66] The In’s and Outs of Pizza Consulting, Using...

What"s Good Dough? ·

2021/05/14

Anthony falco has been in the pizza industry for 15 years and in this conversation, we focus on his new book coming and we dive in on his journey as a pizza consultant. We talk about the moments leading up to it, how he got his first gig, and the biggest benefits and downsides to being one. We also talk about the importance of using great ingredients. Buy Pizza Czar (Affiliate Link- no extra cost to you, but many thanks for using the link) Follow Anthony

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01:00:49

[WGD65] Quitting your job and inspiring people to...

What"s Good Dough? ·

2021/05/07

While we do talk about the Santa Barbara Baker style pizza, fresh toppings and leoparding included, a great chunk of this conversation really is about following your dreams. We talk about how Santa Barbara Baker quit his job to pursue happiness which ultimately led him to staging at a pizzeria to ultimately creating YouTube videos. We find out the why behind it all and where he wants to take the Santa Barbara Baker. SantaBarbaraBaker.com instagram.com/santabarbarabaker Santa Barbara Baker YouTube

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01:44:09

[WGD64] Sourdough, pop ups, and community building...

What"s Good Dough? ·

2021/04/30

Today we speak with Mike Vaona. He's the author of the book, Rose Hill Sourdough. And he's also the head of engineering over at Ooni. We talk about his life prior to Ooni as a pop up operator and break down his lessons and successes and of course we go deep on Sourdough. He also shares his love and passion for lifting up his community through positivity knowledge sharing and through the work that he does at Ooni. Follow Mike on IG@rosehillsourdough https://www.instagram.com/rosehillsourdough/

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00:35:02

[WGD63] Pop ups, Food Writers, and Taking Action with...

What"s Good Dough? ·

2021/04/23

Chachi has traveled up and down the west coast cooking in fine dining, slinging pizza for a large tech company, and doing wood fired pies. When the pandemic hit, he had the opportunity to host his own pop up at a restaurant he was working for and ultimately branched off and ran it on his own doing square pies and popping up in various cities in Seattle. While Chachi is what I would classify as another home pizza/and pop up pizza maker, he has an interesting and motivating story that we can learn

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00:44:38

[WGD 62] Building A Pizza School Bus Serving Detroit...

What"s Good Dough? ·

2021/04/16

Today we speak with Brett from Izzys pizza bus. And yes he operates his Detroit Style Pizza business out of a renovated school bus that he fixed up all by himself! We talk about his story pre pizza as an audio engineer and how covid pushed his business from side gig to a full time operator. What’s really cool about this is all that Brett loves to learn, experiment, and tweak. We share lessons gems and more. Follow Izzys Pizza Bus on IG @izzyspizzabus Have feedback for the show? Let me know what's

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