pizza

Al talks to us on the current war on pizza- how to keep costs low. He also gives suggestions on how to increase profits! As a pizza consultant who works with numerous operators, he has a bunch of insight to share on how to win in the pizza business. Youtube Survey 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://ko-fi.com/whatsgooddough 3. Use my affiliates: Ooni Pizza Ovens Affiliate Co...

Whether you read the title as, "Should I be a pizza consultant?" or "Do I need pizza consulting services?" this is the right show for you. I speak with Alastair aka Al The Pizza Buddha, a pizzeria consultant who shares his ups and downs in the pizza industry and how it led to him to working with some of the best names in pizza. Youtube Survey 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://...

When the boys started this venture, no one gave a Sh!T about their food reviews. Now they have over 13k followers on IG and are basically royalty in the london pizza scene. Listen in on Paul and Gerry's story. https://www.instagram.com/bitetwicepizzareviews/ 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 affiliate links below! Buy an O...

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...

You have to hear this one. Follow Zazas Pizza https://www.instagram.com/zazaspizza/ 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

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

You may know him on Instagram as an Ooni Ambassador that goes by the handle- Dough Ball Disco. From Monday through Friday, he makes some amazing commercials- seriously check out his portfolio (https://www.thetownsend.net/) With that knowledge in mind, we do a deep dive into how we can improve our creative input for Instagram. Chris also has one of the craziest side hustles that blew up in the pandemic. His viral t-shirts have carved its way into pizza culture and we learn how all of that got ...

I am super excited to finally share this episode. Chris’ pizza journey has been a roller coaster, to say the least. His story starts with how his first business bankrupted him. Through a combination of hard work and tenacity, he managed to pull himself out of that situation and is now killing it in the pizza game. We talk about flipping pizza trucks, having crazy success with deliveries, landing into some prime real estate, AND selling 500,000 pounds worth of spiral mixers?! This is one you d...

Follow Kaleigh https://www.instagram.com/itsthepizzaslut/ 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

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:...

Alex and Justin talk about a 120 year old heirloom starter, using your network, food incubators, putting new items on a menu, and financials. Transcript www.whatsgooddough.com/yukon https://www.instagram.com/yukonpizza 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-shir...

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...

Social Media Expert + Pizza FANATIC Arthur Bovino joins us today to make one thing clear- it's okay to market yourself/your pizzeria/your passion. But you have to come correct! In this episode, he shares his story with us of how he started pizza's most influential pizza list, gives advice on how to grow through marketing and PR, and finally encourages us to pursue our passion. For the full transcript, visit www.whatsgooddough.com/arthur Follow Arthur https://www.instagram.com/nycbest...

Jhy had a career in graphic design. Rather than work for someone else, she now applies her talents in graphic design to her pizza business. We talk about how she's currently designing her mobile food truck and more! For the full transcript, visit www.whatsgooddough.com/jhy https://www.instagram.com/devouredpopup/ 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=280006...

In this episode, we talk about Peters travels in his ultimate search for pizza- we talk about pizza innovators both old school and new school. Finally, we talk about Peter’s new book Pizza Quest. This is an amazing episode you don’t want to miss! Get the book! Out Now! Pizza Quest: My Never Ending Search for Perfect Pizza https://amzn.to/3yeH2xh 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=s...

There's no doubt that Kenneth made a well-executed pizza for his competition pie. He made a 100% hydrated Detroit pizza and received help from people like Slow Rise Pizza and Emmy Squared. But like as many restauranteurs say, good food is the price of entry. But is it possible that Kenneth managed to use his kindness and knowledge of beer to give him an edge in the competition? Listen in and you be the judge. Rad Pies MD https://www.instagram.com/radpiesmd White Rabbit Gastropub https://ww...

Today I speak with Darina and Kristian, the co-founders of the world's # 1 pizza oven company. This conversation revolves around two parts, the modest start of Ooni Pizza Ovens and the company's plans for growth! We have a lot to learn from Darina and Kristian’s story- it is one of conviction, great business principles and values, and community. Follow Ooni https://www.instagram.com/oonihq Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! https://ooni.com/?sscid=31k6_y2z7b...

Similar to the AVPN (Associazione Verace Pizza Napoletana) could New York benefit from forming a similar entity to protect the beloved New York Pizza? Add me on IGhttps://www.instagram.com/whatsgooddough Buy an Ooni! https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYm...

In this first episode of the Women at the Expo, you will hear a short segment from each of the 12 women I interviewed at the show. I asked them all the same questions for the most part, and I grabbed some of their answers and put them here for your listening pleasure. Let me know what you think about this type of show. There is a survey at the bottom for you to help me out! 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...

This high-energy, super passionate individual is not only an amazing pizza maker and private dining caterer, but she is the cohost for Women's Pizza Month. You can check out her work at The Juliet Mike on IG and Walapizzasg In our conversation- Jenna and I discuss so many things, but the conversation really stands out in three ways areas- her craft, her private dining experience, and her purpose. Important LInks Add Jenna On IG Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Mak...

Christy joins us on the podcast to talk about the Instagram Pizza Community. We talk about the beauty and pitfalls. of the app and how to make it serve you and not the other way around. We also talk #WOMENSPIZZAMONTH - the history of this IG Community holiday, its significance, and how to join in on the fun! Important Links Add Christy on IG @RealCleverFood 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...

Scott Sandler is the founder of two vegetarian restaurants in St. Louis Misouri that have since been sold. He is a frequent speaker at the Pizza Expo and Today we talk about two topics that don’t get much air time on the show- selling a pizzeria and vegan cheese. Scott is one business savvy dude. Scott talks about profitability, business partners, and so many more important details. In the second half of this conversation, Scott breaks down his amazing cashew cheese recipe and how to make ...

I met Lucio at the judges table at Pizza Expo in 2021. This is a quick and dirty convo on his views on how to win a pizza competition. Let me know if this is an interview you give with- relatively straight to the point. Check out Lucio’s newsletter email me: eidref@whatsgooddough.com Buy an Ooni Get your Corto olive oil Lucio has over 40 years’ experience in the hospitality industry in all facets of food and beverage operations and has held senior positions with Mandalay Resort Group, Bal...

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!

Let me know what's good dough Eidref@whatsgooddough.com Pizza Expo Discount so I had this episode scheduled today and one of my buddies sent me this code. Rather than edit it, let me give props to those who read the show notes. LMFREE22 its supposed to be a free pass let me know if it works! BOGO DMFREE22 Past Codes: EMRF1, NEWYEAR Join Caesars Rewards Get Southwest Miles By Signing up for their credit card (Affiliate)

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...

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!

SORRY FOR THE VOLUME. EDITED!! In this episode, Ryan talks to us about how he got started in mobile pizza catering. He discusses some of the challenges and benefits of being a caterer and gives solid advice if you ever want to dabble in the mobile catering game. 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 ...

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...

Follow Derrick on IG 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!

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...

As some of you may know already, I have gone back and forth, forwards and back with the idea of selling pizza. At the end of the day I just don’t want to think when I am 86 years old what would have happened if I started a pop up? But if you know me I am always trying to figure out how I can take action. So in this episode I list three things that I've been doing to start taking action. 1. Start volunteering with pizza makers. 2. Call your local health department 3. Run some numbers....

I was so moved by a podcast that I listened to on Sunday that I felt the need to share it with you all. I hope its useful for you to run a better pizza business. Follow 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!

Outside of his day job as a food reporter for NBC 5 Chicago, Steve runs a pizza tour company, a pizza podcast and he's authored two pizza books. While Steve Dolinsky doesn’t run a brick and mortar, he is one of Chicago's pizza experts. In this episode he educates us on the different styles of Chicago pizza and the value of hard work. Lastly we talk about his upcoming pizza festival coming in Summer of 2022. https://www.stevedolinsky.com/ https://pizzacityusa.com/ https://chicagopizzafestival....

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 my good friend Serhan- in this casual conversation, We find out what it's like to “straddle” the pizza industry. He has the unique experience of having worked in his family’s pizzeria while at the same time working a full time job, and running a pizza pop up. Today, his life is more focused on continued, growing his network, experimenting with new baking techniques, and building up his brand, next level pizza. Follow Serhan on IG- https://www.instagram.com/serhan_ayhan/ ...

I’m joined with members of the Pepperoni Posse to talk about west coast pizza, mental health, and their charity pizza event on National Pepperoni Day. Lean More at- www.PepperoniPosse.com Follow Square Pie Guys on IG -instagram.com/squarepieguys Follow State Of Mind Public House on IG -instagram.com/stateofmindpub Follow Scotties Pizza Parlor on IG -instagram.com/scottiespizzaparlor Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out M...

In this episode, we talk about the trends in pizza that every pizzamaker needs to know. We discuss Tony's school and why its one of the reasons the world has excellent pizza in the places you'd never expect. Finally, we talk about how a racist encounter with a jerk lead to finding the name of his new Bagel Shop, Dago Bagel. Follow Tony on IG - @capopizza instagram.com/capopizza Follow me on IG- @whatsgooddough instagram.com/whatsgooddough Buy an Ooni! https://shareasale.com/r.cfm?b=1232...

So pumped to put this out because I love frozen pizza. I also love how this is a story about combining passions, the realities of growing a business, and a dough workshop all in one! Try Traze Pizza! https://www.goldbelly.com/traze-pizza-lab Follow Traze Pizza Lab on IG - @trazenyc instagram.com/trazenyc Follow me on IG- @whatsgooddough instagram.com/whatsgooddough Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.goo...

Using her time and talents to make the world a better place, Christy, is the rockstar behind Real Clever Food. On this recorded IG Live episode, we talk about the projects she works on in the pizza community and the inspiration behind it all. Commit to 1 Pizza for Slice of Summer https://sliceouthunger.org/slice-of-summer Follow on Christy on IG@RealCleverFood https://www.instagram.com/RealCleverFood Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni...

Use Code wgd to get $2 off Pizza with Rose Hill Sourdough! https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/

This is the untold story of the pizza scene of Windsor Ontario. We talk with George Kalivas who wrote and produced this documentary. George is a Windsor Ontario native, who after many years of traveling and eating pizza, wondered why his hometown slice with its distinct characteristics was never highlighted in the media. With plenty of time in 2020, George and his director Tristan went to work in ensuring that Windsor style pizza finally got the respect it deserves. In this conversation we talk ...

Today we talk with Peyton Smith from Mission Pizza Napoletana. I love Peyton's approach to business- The business serves him and not the other way around. The reason I sought out Peyton was because he does this dope pizza tasting menu called the Pizzakase. We learn about that and so much more in this conversation. Key Topics: Play, Scarcity Brain, Soccer is like pizza, Pizza Kase, Pizza as a commodity. Follow Peyton on IG@missionpizzaws https://www.instagram.com/missionpizzaws/ Follo...

When you are the supervisor, the owner, or in the position of authority, how do you act around around those who are below you on the chain of command? At the end of the day if you want your pizzeria to succeed, taking care of your employees is a must. Find out how Brad does it. Follow Brad on IG@b_radpizza https://www.instagram.com/b_radpizza Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Listen to full interview in podcast form https://anchor.fm/whatsgooddo...

Tossing Dough, Hiring Great Employees, Preparing to Compete for Pizza Expo Brad beam is an industry vet and a managing partner of Joes New York Pizza and Pasta. In opening those locations, we touch on the new ovens they are getting and we break down why they are making the switch to electric ovens. Brad believes the secret of his and employees success are hard work, dedication, and mindset. He talks about a low in his life and how pizza and having a goal of succeeding became his saving ...

In a world where there are so many pizza makers, there can only be one professor pizza. Find out why it was pretty genius of Tony to take on the identity of Professor Pizza at an early stage in his pizza making career. Follow Tony on IG@professorpizza https://www.instagram.com/professorpizza Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Watch the full interview on Youtube! https://youtu.be/Y6QfdO4qxpo Listen to full interview in podcast form https://anchor.fm/...

A student of Tony Gemignani, a lover of many styles, Tony Scardino also known as professor pizza educates us on the thing we all love- pizza. We start by talking about dough and we get real scientific with it Tony educates us on his time at a New York Style Pizza Shop including breaking down a system that works well in case serving slices is something you want to do in the pizza industry. We then go on to his lessons from Tony Gemignani's pizza school. His time there ultimately lead him to fall ...

Make your dreams happen even if it means you have to bust your ass. Also, here is a type of loan that you may want to consider for your next venture! Follow Ben on IG@pizzasupremebeing https://www.instagram.com/pizzasupremebeing Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Watch the full interview on Youtube! https://youtu.be/iyJWRSHKNaw Listen to the full interview in podcast form anchor.fm/whatsgooddough Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=28000...

Why do we get into pizza? Is it to make amazing pizza. Is it to have a business that supports you and your loved ones? Why do so many people fall into this trap of chasing fame? Cam believes that people should know and understand one word- "Enough." If you get into pizza for fame and accolades, not only do you have to work your ass off, but you have to bend over backwards for gatekeepers who don't give a damn about you. And if that is something you want, fine. But ask yourself, "Why?" and ...

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=...

Whether its buying a new pizza oven, choosing right flour, or buying a house, a decision matrix eliminates all emotion and helps you make a rational choice. In this show, I grabbed a piece of the conversation with my episode with Mal and afterwards, I break it down a little further with my input. Please let me know what your thoughts are on this type of show Example of a decision matrix https://www.lucidchart.com/blog/how-to-make-a-decision-matrix Check out the full episode ...

Flour should be fresh. Period. If you've ever heard, "The best flour for pizza is caputo pizzeria (caputo blue) flour," you're not alone. It is a great flour, don't get it twisted, but the flour and brand do have its shortcomings. In this week's podcast, I interview Rafi, the owner and operator of Hilltown Hot Pies. This short segment is taken from a 1 hour long podcast [WGD72] where we discuss food sustainability, mobile trucks, and pizza mentorship. While Caputo undoubtedly makes g...

Lessons from a firefighting, mobile pizza operator. We talk fire code, incorporating whole wheat to your pizza dough and more. Follow on IG@delterra_pizza https://www.instagram.com/delterra_pizza/ Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane del...

60 pies a night. Be more in tune with your customers and your craft. Leave a legacy. Today we speak with Craig Melillo from Gracies Apizza. In this conversation, we talk about his switch from having employees to running the shop by himself. In his eyes, there is no better way to run it. Since going solo, Craig's dough has been more consistent- because if anything goes wrong there's no one else to blame. All mistakes must pass through him and only him providing an instant learning opportunity....

I'm so lucky to be able to geek out on dough with Chris Decker. In this conversation we talk about making beautiful pizzas, his mentors (some obvious, some not) and Chris' soon to be wood fired pizza spot plus the adaptations he made to his dough for better wood fired pizzas to-go!. Follow Chris on IG@everythingbutanchovies https://www.instagram.com/everythingbutanchovies Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.co...

Sorry for the swearing! I will try to chill out on the F Bombs! We speak with Jay from Arty Stan Pizza. Jay talks about delayed gratification, building a team, and being cheeky with his customers. One thing I really love about Jay is his personality and he uses that to not only get rid of the stigma of selling food out of his house, but to build lasting relationships. Follow Jay @arty_stan_pizza https://www.artystanpizza.co.uk/ https://www.instagram.com/arty_stan_pizza/ Follow me ...

Today we speak with Mike Vaona. He's the author of the book, Rose Hill Sourdough. And he's also the head of engineering over at Ooni. We talk about his life prior to Ooni as a pop up operator and break down his lessons and successes and of course we go deep on Sourdough. He also shares his love and passion for lifting up his community through positivity knowledge sharing and through the work that he does at Ooni. Follow Mike on IG@rosehillsourdough https://www.instagram.com/rosehillsour...

Chachi has traveled up and down the west coast cooking in fine dining, slinging pizza for a large tech company, and doing wood fired pies. When the pandemic hit, he had the opportunity to host his own pop up at a restaurant he was working for and ultimately branched off and ran it on his own doing square pies and popping up in various cities in Seattle. While Chachi is what I would classify as another home pizza/and pop up pizza maker, he has an interesting and motivating story that we can learn...

Today we speak with Brett from Izzys pizza bus. And yes he operates his Detroit Style Pizza business out of a renovated school bus that he fixed up all by himself! We talk about his story pre pizza as an audio engineer and how covid pushed his business from side gig to a full time operator. What’s really cool about this is all that Brett loves to learn, experiment, and tweak. We share lessons gems and more. Follow Izzys Pizza Bus on IG @izzyspizzabus Have feedback for the show? Let me k...

Today we talk with Sam From Ammazza Pizza. Sam is a 20 year pizza vet who currently manages the behemoth of a restaurant known as amamaaza pizza. Their focus is simple, fresh, and local wood fired pizza and they also have an extremely popular vegan offering. www.bit.ly/cynch Podcast Survey Follow Ammazza Pizza on Instagram @ammazza.pizza Follow me on IG @whatsgooddough

Today we talk with Evan Weinstein In 2019 BC (Before Covid) Evan owned a company that promoted 300 club shows a year, 3 music festivals, and he had a staff of 9-10 employees when covid hit, live entertainment was one of the first industries to get shut down. While his business closed, he didn’t take any of the skills he accumulated over 10 years granted and applied them to to what appears to be a fast grow ing pizza business. From ghost kitchens, to something called pizza drops, to having a bric...

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...

In this episode we talk with Laine. She goes by the IG alias @Pittsburgh Pizza. She is a fellow pizza lover managing a highly followed Instagram. We talk about key topics for anyone trying to level up their pizza game including using a business Instagram account over a personal one, finding your voice on social media and she goes over mistakes that business owners make while marketing their pizza business. As a professional pizza eater, she eats at pizzerias a lot and we figure out how she posts...

Ben Berman is the bridge the connects great causes, generous people, and free pizza. In this interview, I draw out the experiences and skills that precedes his philanthropic enterprise. Topics: Dropping pizza out of his window Consulting Starting a food truck Mainely Burgers Winning a grant in 8th grade Pizza Lottery People taking photos of his apartment Tips to be more consistent as a home baker Get In Contact: Follow Ben on IG https://www.instagram.com/goodpizaphl ...

In today's episode, we speak with Alessio Lacco. He is an AVPN (Associazione Verace Pizza napoletana) certified Pizzaiolo who owns Atlanta Pizza Truck. In this episode, we talk about the experience that lead him to educating other pizza makers, styles of pizza that a pizza purist likes, and much much more. Topics: Margherita Pizza, Pineapple Pizza, Detroit style pizza, Associazione Verace Pizza napoletana, Pizza Consulting, Wood Fired Pizza, Pizza Truck and much more. Listen to the a...

What a fun convo with Blaine! This guy lives pizza and we talk about his mission to eat all of the best Pizza Portland has to offer. Blaine also makes pizza and we talk about his business, his lessons learned, and an awesome charity event he is leading!

Happy New Year! 🍕 Today we talk with Scott, a computer programmer, twitch streamer and pizza fanatic. We discuss different ways to get your pizza in front of people and talk about lessons learned from his Detroit Style Pizza Popup 17th Street Pizzeria. 🍕 Watch him on Twitch Follow him on IG @ Cheeze_pizza07 Follow 17th Street pizzeria 🍕 #whatsgooddough #cheeze_pizza07 #17thstreetpizza #podcast #pizzapodcast #pizzabusinesspodcast #detroitstylepizza #twitch #dsp

Mike is an AirBnb Experience Host AND an Ooni Ambassador. As a full time accountant who loves his job and someone who wants to coach his kids baseball team in the future, he doesn't see it in the cards to open a pizza restaurant. Instead, he focuses on his current business of educating people through AirBnB experiences and helping folks in the Ooni Community. He is an awesome member of the pizza community and his story is one of a kind! #whatsgooddough #pizzapodcast Follow Mike On IG @p...

Miriam has an unconventional pizza business by giving away free pizza to those who are most in need. A business that gives product away for free? Sounds counterintuitive right? Actually it's working in her favor and she believe her business model is sustainable. In truth, giving away pizzas actually ends up benefitting her too. She is building the skills she needs to become a better pizza maker. She is making connections to be able to scale up. She has even found investors for future endeavors. ...

Spencer is an artist. Using his creativity, he crafted this taboo pizza business in Columbus Ohio. Sparking a ton of curiosity, his underground pizza became the talk of the town due to its limited quantity and artisan quality . The Wizard himself has used the connections he's made as a musical artist and has magically landed his pizza in the hands of influential individuals creating an even larger demand for his product. He’s now at the point where he can't keep up. Naturally, Spencer is going t...

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.

Wow! I am truly impressed with how this episode turned out! So many great pieces of information in this show. We talk about dough management, ovens, sourdough (and why she doesn't use it). We also talk about business- financing, community giving, and we talk about why you probably shouldn't open up a restaurant until you put in the work! Shardell suggests managing pizza restaurants first before dedicating your whole life to your business. Shardell, if you're reading this, I'm truly impressed wit...

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

With $500, a few connections for a kitchen space and some pizza hats from amazon, Richard and Eric managed to put together a successful pop up that not only made their wives proud but created a cult following for their delicious pizzas and ranch. This ultimately lead to 3 permanent locations in the Greater Portland Area! And for the record, yes! yes! yes! to ranch on pizza- especially if it tastes the way that these guys make it in house. #ranch #pizza #pdx Follow them on IG @ranchpdx h...

Do you have what it takes to run a pizza business? It takes a lot of hard work and pivoting but the rewards can be worth it. ⁠ Will is on the World PIzza Champions Team He has studied under Tony and Massimillio and he is on his 13th restaurant with @sourdoughwillyspizzeria. He loves making pizza but his motto is business first. This episode is one you don’t want to miss! ⁠ #podcasts #pizza #kingstonwashington #worldpizzachampions #sourdoughpizza #detroitstylepizza #naturallyleavened #food #pi...

Today we talk with Dan from Razza New Jersey. Not Razza, but Razza Like pizza! We discuss how initially Razza was an underperforming restaurant yet he chose to stick to it and turned it to the well known pizza place that it is today. Whether the list means anything or not, they were recently awarded #4 in the daily meal’s 101 best pizzas in America, probably for for sole reason that dan and his team are committed to their craft. When it comes to seasonal menu items, you definitely gotta visit th...

These two are so awesome. From community building to working as a team, they make pizza happen in the city of Tracy CA. They are changing the narrative of what pizza means. We talk about starting off as a mobile wood fired oven joint and the ups and downs they experienced with that. And of course, we discuss their soon to open brick in mortar in the heart of downtown tracy. #50west10thstbaby. Check them out on IG @hellapiepizzaco Order from them at the Tracy Farmers Market #whatsgooddough ...

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...

Meet Jessica and Justin from Pizza Doughnais, the couple doing sourdough Sicilian pizzas in Portland. Join in on the conversation about their delicious pizzas and the mindset that it takes to run a successful and happy business! IG @pizzadoughnais 3541 SE Milwaukie Ave, Portland, OR 97202 Menu: pizzadoughnais.com Order: postmates.com, doordash.com Phone: (503) 232-3434

Love beer with your pizza? Who doesn’t! The episode today is with craft beer and homebrewing enthusiast, Brando, who partnered with his brother to open up Slice Project in the revitalizing neighborhood of downtown Watsonville, CA. Check them out on IG @sliceproject sliceprojectpizza.com Slice Project 300 Main St, Watsonville, CA 95076 (831) 319-4851 Full Transcript Here Brando: We're on the same bone, pretty much about everything we do honestly is opening up together the dream team that...

We talk about steps to take to start a pizza business and share the struggles of a home cook! Listen in on this awesome episode! IG @elises_pies Full Transcript Here Elise: Food for me? I want to feed the world. Like, that's what I want to do. I want to make people happy. I want to feed them. I love to cook. I love to eat food. I love to try new restaurants. It’s just, I'm one of those people. Eidref: Thank you so much for tuning in to the What's Good Dough podcast. I hope you enjoy it. And I...

This is probably one of the craziest conversations I’ve ever had about pizza and I’m so lucky this guy has blessed us pizza “nerd-os” with his time. He is a Doctor of Physical Therapy, has a mobile pizza truck (finally see the theme for this weekend?) and he is almost done building his brick and mortar. Get ready to be wowed by his scientific approach to pizza making! Follow Derek on IG @miamarcospizza Address: 15939 I-35, Schertz, TX 78154 Phone: (210) 667-8441 Full Transcript Here Derek:...

This episode is with Ray from Charles Pizzeria. He has some of THE most beautiful pizzas I’ve seen on Instagram. He is sharing love for neo-neapolitan pies with the folks up in Northwest Arizona by starting a food truck of his own! In this episode, we talk about how a self taught pizza maker is rocking the game and why it pays off to believe that you are a lucky person! Follow Ray on IG @charliespizzeria Full Transcript Here Ray: I want to make the perfect pizza is what I want to do. I wan...

This guy is a straight hustler and is killing it in the mobile pizza game. He has not one, not two, but THREE mobile units including one BADDDDDAASSMOTHATRUCKING Food Truck. Learn more about how he got his start, his tips for success and how it pays to have a great personality. And of course, listen in on all the pizza talk! Visit him in the Sacramento Area- To see where they are at and follow them on Instagram! IG @bellafamiliawfp Full Transcript Here Scott: I love being mobile so much. My s...

Wow. I mean wow. My conversation with chef Nora Haron was intimidating and insightful. I was so nervous talking to a woman who after speaking with, I now look up to. SF friends, she is the chef and partner of Local Kitchen, a black owned business. She has put her blood sweat and tears in the food industry and just keeps rising, achieving unprecedented heights. It appears that there is no stop for this woman. As we celebrate Juneteenth, I'd like to share a quote I read today. "Juneteenth is...

Pollara pizzeria is THE place to go to try some amazing pizza al talgio in the Bay Area. Never tried pizza al talgio? Don't worry it's not the most popular style of pizza, YET. It is a mind F. It tricks your mind because how it looks is deceptive to how it tastes but in a good way. Its also, in my opinion, the most ideal pizza for delivery. Jon and Kayta are the owners of Dopo in Oakland and the newly opened Pollara Pizzeria. While it's not the most ideal time to start a restaurant, I'm confi...

Wow! What a great episode that talks about finding investors, using Instagram as a platform to grow your business and build a following by exchanging food?! #mealbarter. On this episode, Gabriele from unregularpizza talks more about his take on Roman style pizza and starting a restaurant in NYC! Follow him on IG@unregularpizza Full Transcript Here

What is it like to live the life of a pizza instagramer! Meet George. He reviews pizza places in the greater Bay Area and beyond. He is a philanthropist, who gives back to his community, both his IG community and local community through the SF-Marin Food bank. Overall he is a great guy. Check out his website, follow him on IG, and reach out to him if you need help with social media strategy!

This podcast is about some of the great pieces of information I was able to collect from Pizza Today's Virtual Pizza Expo. The videos/talks were so useful to me as an aspiring restaurant owner and pizza lover. If you want to make pizza at home, start a pizza business, or grow your pizza restaurant, check this podcast out and check out Pizza Today Transcript

My promise is to release a new podcast every two weeks! To get me going, I did a short solo cast where I talk about adapting your pizza business to these unprecedented times by providing value, and and offering new menu items to go! We also talk about free online resources to improve your pizza! Pizza's mentioned: A Slice of New York Pizza Flora State of Mind Public House Tony Gemignani Scott's Pizza Tours Pizza Today

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...

Work Co-ops- Treat your employees right, and they will take care of the business you started forever. ASONY IG Learn more about Co-Ops here See a throwback of Kirk with Tony Gemignani Part two of the interview with Kirk from ASONY is all about employee co-ops. Here we talk about how employees are the foundation of a prosperous business. Business owners can learn from ASONY's success and the deep investment they make in the people who make their business run. We also touch on why those who ...

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...