life

This is the story of the Santa Barbara baker and how he quit his job to pursue the pizza life. If you're in a similar place and want to get started on your pizza journey, listen in on how Jonathon came to the conclusion that it was time for a change. He also talks about how he makes crispy pizza on the Ooni and his lessons working at a pizzeria. Thank you for supporting me and this podcast: 1. Share this podcast with a pizza pal, leave a review, or share on your IG 2. Buy me a pizza! https...

Charlie Webb talks about how he went from the military to a restaurant owner. He tells us all about his fusion pizza and how it won second place at Pizza Expo. He also tells us what to expect when building a brick-and-mortar restaurant including how much his restaurant costs, makes, and how much he pays himself. Get social https://www.instagram.com/hudsonandpackard/ https://www.instagram.com/whatsgooddough Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&ut...

Being the partner of someone building one of the most sought-after pizzas in NYC is no easy job. In today’s episode, Mrs. Gee (Mary Ann), tells us the story of how she and her husband, Paulie, started their journey of opening their own restaurant. Drawing from their lifetime of experience, they slowly built what would soon become what they call their “people business.” A business where their employees and customers are the heart and soul. Get social https://www.instagram.com/maryanngee1...

Paulie Gee's tells us the story of how he left his tech job at the age of 50 and went into the pizzeria. He has since opened up 8 locations and is killing it in the pizza games, but it was not easy. Get social https://www.instagram.com/pauliegees https://www.instagram.com/whatsgooddough Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://corto-olive.com/ Support the podcast by using my af...

In today’s episode, we have Chef Salim tell us all about his pizza journey online and offline. We talk about how far in pizza-making he’s come from producing cheesy explosions to crafting beautiful, light, and practically perfect Neapolitan pizzas. He also gives us the scoop on just how his Instagram page went from a few hundred to over one hundred thousand followers! https://www.instagram.com/chefsalimgafayri/ Get Your Famag Mixer Follow me on IG https://www.instagram.com/whatsgooddough Buy ...

Ilir joins us on the podcast to talk about how Slice serves the independent pizzeria. https://www.instagram.com/slice/ Get Your Famag Mixer Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop

How to win a copy of the book! See details below! -------------- My brother Scott is doing some big things since we last chatted on the podcast. First Episode https://open.spotify.com/episode/6tNaECjxILOG2WbpizhAbe?si=CWFHI-mBScKXemvZ2ZPv4w Today, he's an Ooni Ambassador AND an Author. Listen in on how his life has changed since we last talked. He also gives some great advice on how to kill it on IG! Pre-Order Your Book Now Share this episode on IG and tag me for a chance to win a copy!...

Robert Maleski started making pizza like any pandemic-born pizza maker. The difference in his story is that he's already operating out of his brick and mortar! When you are getting mentions from famous people over the city like Steve dolinsky and Louisa chu, you’re doing something right. Follow Robert https://www.instagram.com/millys_pizza_in_the_pan/ Sign up for Pizzaioli Pop Up Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) htt...

Billy was diagnosed with muscular dystrophy a rare disease that affected billy’s ability to walk, keep his balance and play basketball, something he was really passionate about. Since he could no longer go to the gym, he found an outlet through cooking. Fast forward to today, he is on a mission to help raise awareness and funds for muscular dystrophy through his food. He’s also using his platform to inspire others who may be in a tough spot and need to turn their life around. Follow Billy https:...

Brent is back on the show but now representing his one and only concept, Pizza Nerds- a reincarnation of his childhood in pizza form. We get his story on how fate brought him to his brick and mortar, his process for recipe development, and so many more great nuggets. https://www.instagram.com/pizzanerdsoh Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-oli...

I’m stoked to share this episode with you all because it is a nitty-gritty, to the point playbook of how to start a pizza business. Adam talks about how he found his calling for pizza and the training he did in the pandemic that gave him enough courage to make pizza out of his home and give it away. That led to an amazing story of how he was able to start up his unique pizza shop operating out of a virtual reality space. Auto-Generated Transcript Available at www.whatsgooddough.com/adam Fi...

Kairos = Timeliness. When you are a full-time mother of 5, is it ever the right time to go into the pizza business? In today's episode, we talk with Liz about how she started her mobile catering business after falling in love with making pizza in the pandemic. We talk about her pizza education including her time over at Wood Fired University. She informs us about her mobile catering gig including how she books clients and deals with permits. Finally, we talk about family life and how she bala...

In part 2 of this conversation with Ethan (See part 1 here). We start the conversation discussing Ethan's weight loss journey and move on to family and finally a piece of advice that will keep you going whenever taking on a new venture. Follow Ethan @NaturallyLeavenedPizza https://instagram.com/naturallyleavenedpizza Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=28...

Josh believes that if you can't let go of you're ego, you can't have the humility to learn. Recommended reading Ego is the Enemy. This author is one of my favorites. He writes about stoicism which has been a conversation piece in the past. Add Josh On IG @wickedfirepizza Talk pizza and podcast with others - Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!

I’m super excited to talk to Josh because he is someone who did it! He quit his 6 figure job to get into the pizza game. We talk about that in the later half of the show along with some of the conversations and experiences that he had leading up to that moment in his life. The first part of our convo is about his mobile wood-fired pizza business. We talk about brand, getting customers, and how that is all tied to making a product that Josh is super proud of. USEFUL LINKS Add Josh On IG ...

In 2021, I’ve taken 4 pizza pilgrimages. Through the use of credit card rewards, I paid $0 for my airfare and hotel costs. I've been a travel hacking hobbyists since 2015 and I wanted to share this with y'all as a tactic to eating more pizza from different places around the world. Now this episode isn’t going to be an exact play by play of how to do it. But rather, to inform some of you that there are ways to travel without spending an arm and a leg through the use of something I like to call tr...

On our last Friday episode, Lee talked about battling alcoholism and how one of the ways he was able to kick his habit was by finding the right AA group. He had been to many AA groups in the past, but there was something special about this group that helped him beat his addiction. In this follow up episode, I talk about my addiction to cigarettes and how I managed to eventually stop with a change of scenery. I talk about how I only let certain people into my life who bring positivity and help...

Lee Hunzinger is the corporate executive pizzaiolo of Cane Rosso, Zoli's Pizza, and Thundebird Pies. In this interview, we find out how he got started in pizza, fell into the trap of alcoholism, and managed to pick himself up to become a world-renowned pizza champion and all star pizza maker. L Follow Lee on Instagram: https://www.instagram.com/pizzalee33/ Let's chat about the episode https://www.instagram.com/whatsgooddough Join the pizza podcast facebook group https://www.facebo...

Ryan talks about how much $ he put into his business and how much he made at his biggest event yet. The number is wild. Follow Ryan on IG https://www.instagram.com/sanctuary_pizza Join The Pizza Podcast Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!

June's Pizza was the Bay Area's most sought after pandemic-born pizzeria. They were serving either a margherita or the daily special out of a shipping container in a beautiful oasis of a garden in a somewhat of a sketchy neighborhood surrounded by a chainlink fence. To get a slice or a whole pie, you could either call in or line up, but good luck because they were always selling out. Things were going great for the June's Pizza team, until the health department showed up. Follow Junes_Pizza J...

Passion alone can't drive your business. If you build it, they might not come. Today we talk to Dave, the owner and operator of Philomenas in Queens NYC. Dave studied under Italian pizza masters, made pies for Rihanna and is obsessed over his dough. This important conversation helps me realize that just because I make great pizza doesn't mean I'm ready to commit to rent a space and open up a brick and mortar. Listen in on some of the struggles Dave is dealing with to keep his business open. F...

I FIXED THE SOUND ISSUE! I am so stoked to share this with you all. I have been looking forward to interview Derrick for the longest time because he is someone I look up to dearly. In this conversation, we talk about his love for watching people's eyes light up when they eat his pizza and how that drives his work. What I love about this episode is that Derrick clearly expresses that it is not all sunshine and rainbows! We find out the struggles and sacrifices Derrick and his family had to put...

Today we speak with Katie Parla and Dan Richer Oh. Fricken. Yeah. As you may know by now, the Joy of pizza is out, so you better get the book! Make sure to stick around to the end to find out how to win one from yours truly. I’m so happy to share this episode because it was a fun one! Not only does Dan bless us with his pizza expertise, but having Katie on really brings an awesome dynamic to the conversation because she is a pizzamaker and foodie to the max. We uncover as much as we can ab...

Back in May, while I was interviewing Craig with Gracies Apizza, we joked around about the idea of flipping the script. 4 months or so later, we finally made it happen. Listen to my pizza origin story and I hope you find happiness in listening to it. Follow Craig on IG- https://www.instagram.com/graciesapizza/ Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!

Today we talk with Ian from the Carlson Block. I invited Ian on the show because I fell in love with the pizzas I saw on his IG. I thought to myself that by asking him to be on the show, I could find out how he does it! In this podcast, we talk about his flour blends, hydration, and all that nerdy dough stuff. Ian also lives and works in the same place. We talk about how the Carlson Block used to be a hotel and how he acquired it and made it into a home. Follow Ian on IG- Instagram.com/ian...

Brent is a Registered Nurse by trade but has always been passionate for pizza. One day, after not seeing eye to eye with his boss, he quit his trade and pursued pizza 100%. We talk about how that transitioned worked out for him along with corporate life vs. the pizza life. Brent has also cured 3 ovens in his lifetime so we talk about his lessons and a major failure you want to make sure you don't miss so that you can avoid it. Let's Chat Pizza on 9/24- Follow me on Spotify Green Room! http...

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 ...

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 <info@gpkseattle.com> Follow Cam on IG@guerrillapizzakitchen https://www.instagram.com/guerrillapizzakitchen Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=...

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 Bak...

In this episode we talk with Scott from Scotts Pizza Project. His IG has blown up in the last year serving up beautiful looking pizzas on his Ooni but not because he hacked the algorithm, but because he has a process of truly immersing himself in everything he does. From researching pizza styles to engaging his followers, this guy is super dedicated. He has a great, humbling story so check it out. If you enjoy the show, please remember to share it with a fellow pizza lover! Follow Scott on...

I finally had the pleasure of having John Arena, co-owner of Metro Pizza on the show. He has been making pizza longer than anyone I've ever spoken with. When someone with that much knowledge and experience talks, its guaranteed you'll find a nugget or two. Thanks to John, I learned a new way of viewing not only pizza, but life in general. Give this episode a listen to improve your chances of longevity in the world of pizza making. http://metropizza.com/ Instagram @johnnypizzaguy http...

I am excited to do my first ever part 2 interview with Chris! He is killing it in his local area as the OWNER of A Slice of NJ. In this episode, we catch up on where he is at and where he has taken his business. We talk marketing to his local audience, frozen pizzas and Chris shares some awesome advice that we should never forget. Follow Chris on IG @a_slice_of_nj http://instagram.com/a_slice_of_nj https://www.asliceofnewjersey.com/

Marc Schechter and Daniel Stoller are the Square Pie Guys. They took the jump to starting the square pizza business a little over 2 years ago, a huge up-taking to begin with. To make the venture even more challenging, they opened in the heart of San Francisco. It's safe to say they have succeeded in starting up a well known brand based on their decision to expand to a second location across the bridge in Oakland. Of course success does not happen overnight and in this episode we talk about takin...

Laura loves baking, pizza and dough and she knows a ton about it. Having worked 10 years in the industry alongside of Tony Gemignani, she has picked up knowledge, frameworks, and other skills that many people would never see or think of. The best part of all of this is that she is an educator and she helps those who are interested in upping their pizza game. This a great episode filled with lots of pizza knowledge! Follow her on IG @eccomicupi #whatsgooddough #pizza

Wow wow wow. This episode holds a very special place near and dear to my heart. Its the perfect post Thanksgiving episode. So many feels. We go into Brian's Background, his approach to pizza, and we remind folks what it means to be in this business. Last but not least, we talk about the next big thing in pizza. You don't want to miss this episode. #whatsgooddough #parlorstyle

Kappa Carrageenan. Seitan. Vital Wheat Gluten ?! If you don’t know what these ingredients are, listen to this week’s podcast with Odie from @babybluepizzapdx and @boxcarpizza. Learn how he managed to scratch his own itch after becoming a vegan and needing to satisfy his desire for bomb pizza. After practicing at home with store bought dough and marinara sauce it just wasn’t cutting it so he sought out help from local pizzeria owners to up his game. His conversations eventually lead to a serie...

Prior to the start of our conversation, I found out Kaleigh puts a 110% into everything she does. She's eaten at the best pizza joints from sea to shining sea and has accumulated a wealth of knowledge by chopping it up with amazing pizzaiolas and pizzaiolos and tasting their food. Those insights, along with a positive vibe, is why she's killing it in her own pizza pop up. One day I want to be like Kaleigh Ann.

Today we have Chris. He is the man behind a_slice_of_nj. I first saw Chris’s IG page on a Scotts pizza tour IG Live stream, He started his pizza journey not through cooking, but eating his way through a list of best pizza places he and his girlfriend found. It wasn’t until quarantine when his girlfriend surprisingly bought him the oven that would soon kick off his pizza making hobby into a full fledged business. This episode is about mental minimalism, going all in, being present, and loving wha...

In this episode, we get into the mind of Nicole Bean. We talk a lot about current events, her life, and her mindset and tie everything to pizza and business. In this episode we also discuss the education she's taken on over the years and where she might get more schooling from in the future. Last but not least, we highlight the women in pizza! Like literally we plug a lot of women pizza makers hear cranking out great pizza! @nic.bean @pizaros_pizza_napoletana #pizza #business

Meet Phillip, the owner and head pizza maker at dough. He learned his pizza making skills from @capopizza over at Tony Gemignani’s International School of Pizza. In this episode we talk about how he created his menu of hip hop inspired pizza and talk about his delicious, infamously spicy Szechuan pizza 🌶. We talk about him competing the in the real California pizza contest and placing as one of the finalists! IG@sfdough Full Transcript Here Eidref: It could be a daunting task if you don't kno...

I talk with Pizza Champion and member of the US Pizza Team, RC Gallegos. In this episode, we talk about his love and passion for NY style pizza. We discuss the many competitions he's participated in and go over what he believes the judges are looking for when scoring pizza. RC lets us in on the single most important comment he received about owning a pizza restaurant and how it influenced him to go to New York to experience some of the best pizza this world has to offer. Lastly we talk about som...

https://www.lapizzeriacampbell.com/ https://www.facebook.com/LaPizzeriaCampbell/ Full Transcription Eidref: Thank you so much for tuning in to the What’s Good Though Podcast. I hope you enjoy it and I hope you share it. If you want to get in touch with me, follow us on Instagram @what’sgoodthough. But remember to always ask what's good though. What’s happening, what’s good though? This is the What's Good Though podcast with your host Eidref and I am going to be doing a special type of intervi...

ASONY IG Learn more about Co-Ops here See a throwback of Kirk with Tony Gemignani This is the first interview with Kirk and its a good one. In my opinion, our conversation clicked. He clearly has a deep knowledge of pizza and business and that is something I aspire to reach. I look up to Kirk a lot and I think it definitely shows in this episode. He is also the ideal person to take something like New York pizza and bring it to the Bay Area. I believe that because of his background and his way of...