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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

01:00:59

Finding The Right Flour For Your Pizza with Nicky...

What"s Good Dough? ·

2024/10/20

Do you want to know the secret to selecting the perfect flour for your pizza? In this episode, I meet with Nicky Giusto of Central Milling to talk about the ins and outs of choosing the right flour for you. We start by talking about the differences between organic and non-organic flour, including costs, taste, and why pizzerias choose to go organic (or not). Highlights: Central Milling has a long history of prioritizing organic farming practices. Nicky Giusto explains the challenges and

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01:00:44

Cease and Desist Selling Pizza Out My House, Bought a...

What"s Good Dough? ·

2024/10/12

In this episode, we meet up with Matt, the passionate owner of Neighborhood Pizza Guy and Cafe Zoe. He opens up about the hurdles of running a business amidst rising costs, and how he strives to balance supporting community events with the financial realities of keeping his doors open. Matt also shares his inspiring journey, from moving to the Bay Area and launching a pizza business from his studio apartment to eventually taking over the cafe. He emphasizes the need for a more accessible path for

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01:11:43

You’re selling food at breweries wrong - Matt...

What"s Good Dough? ·

2024/10/06

In this episode, we meet with Matt Williams, the owner of Bella Familia Wood Fired Pizza. He shares his journey in the food industry, having taken over Bella Familia in 2023 after the previous owner, Scott, retired. Matt’s vision for Bella Familia includes expanding its reach through catering, vending, and frozen pizzas, with a goal of selling 3,000 pizzas a week!Highlights: - Matt's Journey in the Food Industry: From Pizza Enthusiast to Owner of Bella Familia - The Vision for Bella Familia:

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00:45:24

SF Sourdough Style Detroit with Neal from Longbridge...

What"s Good Dough? ·

2024/09/29

In this episode, we meet up with Neil of Long Bridge Pizza, and he will give us an insider look into his pizza-making process. He will show us his Detroit-style pizzas, which are served as a special on Thursdays. He is passionate about using high-quality ingredients, and he believes in keeping things fresh and fun for his customers. Check out Longbridge Pizza here: https://www.longbridgepizza.com/ Follow GFL Pizza here: https://www.instagram.com/longbridgepizza/?hl=en Thank you to our show

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00:18:48

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

What"s Good Dough? ·

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? ·

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? ·

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? ·

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? ·

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? ·

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? ·

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? ·

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? ·

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? ·

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? ·

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? ·

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? ·

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? ·

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? ·

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? ·

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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359 results

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