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PODCAST

What"s Good Dough? Pizza

What"s Good Dough

My name is Eidref Laxa and I am a Mobile Caterer, Ooni Ambassador, and Pan Pizza Champion. 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. From pizza styles to general business advice, the pizzamakers I bring on to this show help you level up in any facet of your life and business. Some of our past guests include World Pizza Champions like Tony Gemignani and Will

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All Episodes

00:18:48

The Pizzeria That Outsells All The Chains Cooks On A...

What"s Good Dough? Pizza ·

2024/09/22

In this episode, we meet up with Vanessa of the Cheeseboard Collective, and today she will show us the process of how they make their pizzas. They serve out one pizza a day, and their process is so efficient that they had a record of making 2100 pizzas in one day! You can definitely feel that they are passionate about serving the community and providing high-quality food. Check out The Cheeseboard Collective: https://cheeseboardcollective.coop Follow The Cheeseboard Collective

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00:32:30

Tips I Learned Spending A Weekend With A Pizza...

What"s Good Dough? Pizza ·

2024/09/15

In this episode, we meet up with Al The Pizza Buddha, and he’s going to give us a glimpse of what it’s like in one of his consults. He will discuss the challenges of working with contractors, the importance of planning and communication, and the need to pay attention to details like location, electricity, and lease agreements. Check out Al The Pizza Buddha here: https://althepizzabuddha.com/ Follow Al The Pizza Buddha here: https://www.instagram.com/althepizzabuddha/ Thank you to our show

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01:09:50

Let’s Make Award Winning Detroit Style Pizza

What"s Good Dough? Pizza ·

2024/09/08

In this episode we meet up with Anthony Gilbert of Melt Pizza Company. We discuss New York style and Detroit style pizza, including the dough recipe, ingredients, and process. Anthony also discusses his experience opening Melt and how he has grown the business organically through word-of-mouth and collaborations.Check out The Melt Pizza here: https://www.meltpizzacompany.com/ Follow The Melt Pizza here: https://www.instagram.com/meltpizzacompany/ Thank you to our show sponsors: Corto Olive

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00:42:39

Classes, Consults, Competitions, and Catering = CASH...

What"s Good Dough? Pizza ·

2024/09/01

In this episode, let’s reflect on what happened this August with all of my pizza side hustles.1. Corporate Pizza Class 2. Pizza Consultation 3. Hosting/Judging Pizza Competitions 4. Private Catering. As always, I will share the lessons learned and my plans for continuous improvement! Timestamps are located below the sponsors if you want to be able to jump topics! Thank you to our show sponsors: Corto Olive

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01:05:18

The Downside of Opening a Brick and Mortar (After...

What"s Good Dough? Pizza ·

2024/08/25

In this episode, we meet Marcus and Amy Medina of Hella Pie Pizza Company. We discuss their journey from running a mobile pizza trailer to establishing a brick-and-mortar store, exploring challenges like transitioning from a wood-fired to a conveyor oven, introducing pizza by the slice, and navigating a drop in business. They also share the emotional decision to sell their beloved pizza trailer, Gemma, as they balance the demands of work and family life. Highlights: - Mobile to Brick-and-Mortar

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01:29:05

Starting from the Kitchen to Owning A Pizzeria with...

What"s Good Dough? Pizza ·

2024/08/18

In this episode, we meet with Neil from Longbridge Pizza to discuss his journey from cook to owner. Neil shares the secrets behind his shop's success, highlighting the importance of community, relationships, and clear communication. We also cover the challenges of catering and pop-ups at festivals, offering practical advice. Plus, Neil delves into pizza-making techniques, from dough management to using different ovens, and provides valuable lessons for aspiring pizza entrepreneursHighlights

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00:49:14

How to Make Your Menu Shine by Keeping It Simple

What"s Good Dough? Pizza ·

2024/08/11

In this episode, we meet with Guy Luna and talk about the challenges and rewards of running a mobile pizza operation and his philosophy on making pizza and connecting with his community. He also shares his thoughts on the importance of personal growth and staying positive in the face of adversity.Highlights: - Challenges of mobile operation: It requires being a jack of all trades and handling plumbing, electrical, and mechanical issues to avoid costly repairs. - Lessons learned: Importance of

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01:41:58

Managing The Build-out That Went Six Figures Past its...

What"s Good Dough? Pizza ·

2024/08/04

In this episode, we meet up again with Al The Pizza Buddha. We discuss his recent work and experiences traveling to different pizzerias. We talk about the importance of having a systematic and documented approach to running a pizzeria, which he helps implement at Hella Pie and Rose City Pizza. This involves creating detailed dough recipes, plating guides, and prep inventory systems to streamline operations and empower pizzeria owners to focus on other aspects of their business. Highlights: -

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01:17:26

Seven Concepts in 5 Years Thanks to $13,000 & A Ghost...

What"s Good Dough? Pizza ·

2024/07/28

In this episode, we catch up with Jeff Rogers of Wrectangle Pizza, who has experienced massive growth over the past five years. He credits some of his early success to starting out in a ghost kitchen that only charged him a percentage of sales for his rent when starting out.Highlights: Jeff started Wrectangle Pizza in a ghost kitchen incubator in Minneapolis in 2019. Jeff credits the incubator for the success of the business because it was low-cost and offered marketing and camaraderie with

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01:12:20

Feast or Famine- How Catering Saved Peter Campbell of...

What"s Good Dough? Pizza ·

2024/07/21

This episode explores the story of Peter Campbell, the owner of Red Wagon Pizza, who brings his pizzas to events with his mobile catering service. He offers practical advice on efficiencies to optimize his busy summer season. Highlights: Humble Beginnings: Peter started by making and selling pizzas at his kids' school fundraiser. Taking the Leap: Encouraged by positive feedback, Pete decided to turn his passion into a business. However, he faced the fear of quitting his stable job and the

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00:40:42

Insurance, Profits, and Expansion with Anthony...

What"s Good Dough? Pizza ·

2024/07/14

In this episode, we meet up with Anthony Gilbert of Melt Pizza. Anthony discusses his journey from pizza pop-ups to owning his own restaurant. He discusses the importance of insurance, the financial realities of owning a business, and the decisions involved in buying out his business partners. The conversation also touches on profit margins in the restaurant industry and Anthony's future plans for expansion.Highlights: Importance of insurance for businesses, especially pop-ups and small

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01:19:03

The King of Mobile Catering

What"s Good Dough? Pizza ·

2024/07/07

In this episode, we meet up with Siler Chapman, a world pizza champion and ambassador for a cheese company. We discussed Chapman's journey in the mobile catering business, sharing tips on everything from automatic gratuities to scaling staff. Chapman emphasizes the importance of prioritizing customer satisfaction and always striving to improve. He also shares his experiences with different ingredients and equipment, offering insights into the evolving world of pizza. The conversation also

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00:17:20

My Last Catering Event-Lessons & Successes

What"s Good Dough? Pizza ·

2024/06/30

In this episode, let's recount my experience catering to my largest paid event yet! (60 people!!!!) Highlights: Invest in new equipment after each event: Upgrading equipment helps streamline processes and improve efficiency. Batch prep time and accurately estimate ingredient costs: This saves time and reduces unnecessary expenses. Be prepared for unexpected situations: Things may not always go according to plan, so it's crucial to have contingency plans in place. Consider

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00:48:56

Modernizing Pizza with Stephanie Swane

What"s Good Dough? Pizza ·

2024/06/23

In this episode, we meet up with Stephanie Swane and discuss the larger pizza industry, including the role of women and the importance of innovation. Stephanie shares her experience working on the Modernist Cuisine cookbooks and their passion for the pizza community. Highlights: Modernist Pizza's Impact: The book challenges traditional pizza norms and encourages innovation and creativity. Women in Pizza: Stephanie highlights her work promoting women in the industry through interviews and

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01:14:40

A Small Business with a Big Heart, The Carlson Block

What"s Good Dough? Pizza ·

2024/06/16

In this episode, we meet up with Ian Galbraith, owner of The Carlson Block, a pizza maker who owns a pizzeria in a small town. We discuss the challenges and rewards of owning a small business, the importance of family, and the role of passion and hard work in achieving success. Highlights: Balancing business and family: He prioritizes providing for his family and maintaining a healthy work-life balance. He is content with his current level of business and focuses on quality over maximizing

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00:57:28

From Bootleg to Bombshell: Little Dynamite’s Rebrand...

What"s Good Dough? Pizza ·

2024/06/09

In this episode, we met up with Courtney and Kyle, the former owner of Bootleg Pizza and talk about the story of a partnership gone wrong . Together we also discuss the challenges and triumphs of making sourdough on a commercial level. They emphasize the importance of precision and consistency, revealing their unique starter maintenance routine and dough recipe. They also share tips on finding affordable used equipment, such as ovens and mixers, as well as how they found their current location

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00:46:14

Justin Piazza showing us What’s up Dough!

What"s Good Dough? Pizza ·

2024/06/02

In this episode we meet up with Justin Piazza, owner of What Up Dough. Justin is a pizza maker who has moved to LA from Phoenix and partnered with 3 other people to open this hip hop themed pizzeria.Highlights: The L.A. Pizza Scene: is it oversaturated? Learning from other Pizza Makers: Justin talks about what he learned from other pizza makers and how he uses those lessons in his pizzas Challenges: Justin also discusses the hardships of running a slice house and how he is still learning to

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00:52:44

It’s About What It Can Do For Your Business-...

What"s Good Dough? Pizza ·

2024/05/26

Equipment costs a lot of money. We often find ourselves asking- how much? And then when the price is too high, we say, mehhhhh, nvm. Are you like this too? If so- this episode is for you.We meet up with Francesco Marra, of Marra Forni, a Naples-born entrepreneur who has revolutionized the pizza industry. He arms us with the questions we should be asking when looking to grow and expand our business. Highlights: Preserving a Legacy: Francesco is dedicated to bringing the true taste of Naples to

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00:34:57

Survey Says: Outsource Your Dough (Here’s Why)

What"s Good Dough? Pizza ·

2024/05/22

In this episode Donna Reeves, the SVP, Pizza & Flatbreads and Value Added Bakery Categories for Rich's, a company that manufactures and supplies pizza dough and other related products to pizza businesses. Highlights: The Pizza Struggle: Pizza businesses are struggling to find labor and keep up with changing consumer trends. Rich’s Offers Solutions: Donna discusses the challenges faced by pizza businesses, particularly the difficulty of finding labor and keeping up with changing consumer

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01:10:24

Leaving A Stable Job To Open A Brick And Mortar-...

What"s Good Dough? Pizza ·

2024/05/19

In this episode we met with Kira and Mark, owners of Much Ado About Pizza, and talked about their pizza journey. After doing pop ups and a near death experience, they decided to leave their jobs and make the jump into brick and mortar. How are they doing? Tune in to find out! Highlights: “Things done well and with a care, exempt themselves from fear”: They competed in a pizza competition for the first time and did surprisingly well (3rd place overall, 2nd in their division). “We know what we

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