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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.

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All Episodes

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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00:46:14

Justin Piazza showing us What’s up Dough!

What"s Good Dough? ·

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? ·

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? ·

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? ·

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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00:58:47

Running A Successful and Literal “Mom and Pop”...

What"s Good Dough? ·

2024/05/13

In this episode we met up with Joseph, and his wife Kamille - the owners of Corner Slice! They operate a 1500 sq foot pizzeria, just the two of them! Together, they discuss how they got their start in the pizza business and their journey in buying their used PizzaMaster! Highlights: • From Humble Beginnings: Both Joe and Kam share their “origin” stories, from Joe’s culinary background and Kam’s career in luxury retail. With their powers combined, they are able to run a dope pizzeria, just the two

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01:39:52

Built To Last- A Lesson On Collective Ownership w/...

What"s Good Dough? ·

2024/04/28

In this episode we met up with Vanessa and Radcliffe of The Cheese Board Collective, and we dive into the history of the Cheese Board Collective, how it functions as a worker-owned business, and the challenges and benefits of this model.Highlights: • The Long History: The Cheese Board Collective started in the 1960s as a cheese shop and became a worker-owned collective in 1971. • From Renting to Ownership: They recently purchased the building they have been in for almost 60 years. • United,

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00:53:38

@charliespizzeria Growth, Love, and Positivity

What"s Good Dough? ·

2024/04/21

In this episode we met up with Charles Cullison, the owner of Charlie’s Pizza. Charlie transitioned from postman to pizzeria business owner, growing his business from a pop-up to a successful restaurant. In this episode we discuss Charlie's personal journey, including his recent weight loss and his dedication to health. He shares his passion for pizza as a key ingredient in his success, alongside his commitment to fostering a positive work environment for his staff.Highlights From Postman to

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00:57:54

@maipaitikki How To Be A Lean Mean Tiki Pizza Machine

What"s Good Dough? ·

2024/04/14

In this episode, we met up with Salar, owner of MaiPai Tiki Bar. We discuss his business methods- from building out his own restaurant and the journey to finally delegating so he can work on the business. We also talk about the loyal fans of Tiki Bars. Highlights: Uniquely Tiki: The pizzeria is successful because it offers a unique combination of delicious pizza, tiki drinks, and a fun atmosphere. From humble beginnings: Salar started small with pop-up restaurants and a food truck before opening

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00:46:18

@pizzawithale: Sold My Pizzeria To Be Happy

What"s Good Dough? ·

2024/04/07

In this episode, we met up with Alexandra Castro from Pizza with Ale, an entrepreneur who started from internships to finally opening up her restaurant - But in a weird twist of faith, she gave up on it all. Listen as we discuss her reasons for doing so, and what she’s currently up to.Highlights: Her Journey from Internship to Business Owner: Our guest discusses how she got started, from being an intern, to how she got started in the Pizza Business. Pizza Prodigy on Pause: Ale left the family

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00:19:04

Manizza's Pizza: Production and Marketing Systems

What"s Good Dough? ·

2024/03/31

In this episode, Christina Martin, owner of Manizza’s Pizza, shares her successful marketing tactics. Highlights: Direct Mail Success: Christina uses targeted direct mail coupons to attract new customers in their neighborhood. Building Relationships: She prioritizes creating a positive customer experience with greetings, complimentary food, and personalized touches. Data-Driven Decisions: Christina tracks key metrics to measure marketing effectiveness, like coupon redemption rates and order

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44:21

550 Pizzeria: From Cashier to Owner (Inspirational...

What"s Good Dough? ·

2024/03/27

In this episode, we meet the inspiring owner of 550 Pizzeria, a testament to hard work, passion, and community.Highlights: Pizza Journey: Our guest started as a cashier at Laredo Pizza Factory, impressing everyone with her customer service. Despite not attending culinary school, her dedication and hunger to learn ("Let me show you that I can make it!") led her to become a pizzaiolo (pizza maker) with a valuable mentor by her side. Pizza At Home - Homemade Virality: She began experimenting with

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39:11

How The Ooni Competition Was Stolen

What"s Good Dough? ·

2024/03/25

This is a wild story of my first time competing at the Las Vegas Pizza Expo. You're not going to want to miss this one. Thank you to our show sponsors: [Ooni Pizza Ovens Affiliate⁠] https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 [⁠Corto Olive Affiliate⁠] https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= [Bacio

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15:54

Sha-Dough A Pizza Maker:Pop Up Set Up with Tio's Pizza

What"s Good Dough? ·

2024/03/17

Horacio of Tio's Pizza shows us his pop-up setup!Highlights: Horacio breaks down (see what I did there?) his pop-up from must-have materials, tips of the trade and so much more. Tio also tells us how he landed this brewery as a client He shows us how he cooks Detroit-style pizzas in his Ooni ovens and how and why he's always on max flame! Instagram: https://www.instagram.com/_tios_pizza_/ Thank you to our show sponsors: [Ooni Pizza Ovens

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51:53

Latinos En Pizza- Sofia Arango

What"s Good Dough? ·

2024/03/13

Today we are talking with Sofia from Latinos en Pizza. She's not just a content creator; she's a visionary building a unique and thriving community. Sofia, through her background and expertise, is on a mission to empower the Latino community in the world of pizza. With the help of members of the community and brand sponsors, the Latinos En Pizza is growing at a rapid rate.Highlights: We learn about Latinos En Pizza, a group putting Latino pizza makers in the spotlight. Pizza with a Purpose: Sofia

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23:49

Sha-Dough A Pizza Maker: NY Pizza Tips- Slices, Bake...

What"s Good Dough? ·

2024/03/10

Join us as John from Speederia reveals the secrets to their authentic New York-style pizza on the West Coast! This episode dives into maintaining consistent quality for both whole pies and slices.Highlights: Get a slice of this- bake times for slices are one minute at 575. Toss your dough! Helps you see the evenness (or unevenness) of your dough. Forget eyeballing it! John unveils his technique for perfectly measured sauce, cheese, and toppings. Consistent, delicious pizzas, every single

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52:50

Shining A Light On Badass Women Pizzamakers w/...

What"s Good Dough? ·

2024/03/06

Today, we've got Christy Alia, the visionary behind Real Clever Food. In light of Women's Pizza Month, we are shining a spotlight on incredible women in the pizza industry. Also since Christy has had great success with social media, we talk about her best tips for the Algorithm Highlights: Christy explains Women's Pizza Month on Instagram to celebrate badass women in pizza worldwide. She's all about giving props to their contributions and talents that often get overlooked. We discuss the

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26:47

Sha-Dough A Pizza Maker: Making 120 Dough Balls in 20...

What"s Good Dough? ·

2024/03/03

In this episode, I have the opportunity to witness Alistair Hannmann make 120 dough balls in just 20 minutes. Highlights: An efficient production process is key to an operation's labor costs. Al demonstrates how 2 people and a couple of robots can bang out so much dough production in so little time. We talk about the price of these machines, maintenance, and more. Follow Alastair Hannman https://www.instagram.com/althepizzabuddha/ Sign Up For Our Mailing

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57:02

Consistency: The Paradox of Opening A Pizzeria with...

What"s Good Dough? ·

2024/02/25

Today, we've got Michael Hanna joining us from the flavorful streets of Saint Vito Focacceria, Nashville, Tennessee. In this episode, we're gonna dive deep into the dough, uncover Michael's backstory, and explore what makes their pizzas so darn delicious.Highlights: Recognition of the importance of consistency in offering the same product every time to customers. On the note of consistency, it’s almost never going to be consistent with a high hydration naturally level Pizza that is affected by

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52:30

Falling Back In Love With Pizza And Going All In With...

What"s Good Dough? ·

2024/02/18

This episode includes Ciaran Kelly from Pizza Guys in Belfast, Ireland. He started his entrepreneurial journey at the tender age of 17, Ciaran brings a wealth of wisdom to the table when it comes to running a pizzeria. Highlights: Ciaran Kelly shares the reason behind why he pursued classes in Roman cuisine in Madrid. We uncover the reasons why Pizza Guys doesn’t offer third-party delivery services. Ciaran stresses the importance of maintaining its brand by having its delivery services. He says

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