A Social Media News Letter That's Good Dough
What does it really take to serve 58 pizzas in just 45 minutes… at a wedding where everything has to be perfect? In this episode, we go behind the scenes with Linda and Abby of Fired Up Fresh, a mother-daughter duo specializi...
What if the smartest way to start a pizza business isn’t opening a restaurant… but avoiding rent entirely? In this episode of the What's Good Dough Podcast, we spend the day with Jeremy and Michelle, the team behind Gabacool ...
What if the smartest way to start a pizza business isn’t opening a restaurant… but avoiding rent altogether? In this episode, we spend the day with Jeremy and Michelle of Gabacool , an award-winning pizza pop-up that built a ...
What happens when an engineer quits his job, goes all-in on pizza, and builds a slice shop obsessed with consistency? In this episode of What’s Good Dough, Eidref is with Charlie Anderson, founder of Good Pizza Cleveland, to ...
Most pizzerias have a huge menu, but this man, Charlie Anderson, only sells six pizzas. And this strategy is helping him in his quest to be the best pizzeria in the world. Highlights:0:00 – Why a Tight Menu Keeps Slices Fresh...
What happens when you open a slice shop during a pandemic, with no dining room and no walk-in traffic? In this episode, we sit down with Lars Smith, Chef and Co-Owner of State of Mind Slice House and the mind behind State of ...
What if everyone told you your pizzeria would fail because of its location — and you proved them wrong by selling 275 pizzas in just four hours? In this episode of What’s Good Dough, we sit down inside Fired Pizza in Stockton...
What if the reason this pizza won wasn’t a secret ingredient… but a decision most people wouldn’t make? Slice on Broadway just took home Best Cheese Slice at the 2025 Las Vegas Pizza Expo and was named Best Pizzeria in the St...
What really happens when you cater a wedding for the first time—especially when it’s your cousin’s big day? In this episode, I break down the behind-the-scenes reality of catering my first-ever wedding. From long-distance tra...
Can a brand-new pizzeria really survive on one of San Francisco’s toughest streets? In this episode, we hang out with David Jacobson, the pizza maker behind Cheezy’s Artisan Pizza and a Real California Milk Cheese Champion. D...
How do two pizza lovers turn a shared obsession into a thriving, award-winning pizzeria—during a pandemic? We’re inside the dough room at Cowabunga to hear how Justin and Andy went from pizza snobs and Instagram mutuals to bu...
What happens when a lifelong pizza lover turns his obsession into a craft—and finds his happy place behind the oven? In this episode of What’s Good Dough, Eidref sits down with Matt Lucas, the sourdough pizza mastermind behin...
How do you balance running a mobile pizza trailer and a brick-and-mortar shop—without burning out or burning the pies? In this episode, we visit Charlie’s Pizza to see how they keep their slice game strong while expanding to ...
What does it take to run one of Las Vegas’ most influential kitchens—and keep raising the bar while staying true to your craft?In this episode of What’s Good Dough, Eidref sits down with James and Dylan of Esther’s Kitchen, a...
What happens when you take New York nostalgia, wild creativity, and a family-run pizza shop—and bring it all to the world stage in Las Vegas? In this episode, we head to Las Vegas to hang out with the crew from Yukon Pizza, a...
What happens when two pizza-obsessed friends from Hamilton, Ontario, chase their dream—and end up winning the world’s best cheese pizza title in Las Vegas? In this episode, we visit Cowabunga Pizza in Hamilton, Ontario, where...
What happens when you mix Tokyo-inspired artistry with Neo Neapolitan Pizza in the heart of Las Vegas’ Chinatown? In this episode of What’s Good Dough , we visit Double Zero Pie & Pub —a pizzeria that’s made the prestigious 5...
Let's face it. I was a mess... And everything in my life was. Part of the root of the problem was my environment and how it affected my mental. I fixed that and am now working on improving my game in every facet of my life. I...
What does it mean to keep chasing greatness—even when life throws you its toughest curveballs? Few people in the pizza world are as widely respected — or as profoundly wise — as John Arena. In this powerful episode, Eidref si...
What kind of pizzaiolo uses eight flours, 80% hydration, and 100% sourdough—and somehow makes it all work?In this episode of What’s Good Dough, Eidref is with Ethan Speizer of Solamente Pizza in Las Vegas, who’s on a mission ...
How do you manage legacy and ambition? Here is the conversation with two brothers who have turn their family pizzeria into a growing brand while honoring a powerful legacy. Listen in on whether or not they can meet their goal...
How do you build buzz when you’re just two guys and a window in the cold? Today, we are with Tony and Will from Paulie Gee’s Logan Square to break down what it really took to go from serving slices through a window during the...