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
Derek: I just got finished with one. It’s about a six month study on bacteria versus yeast. Right? So there's a competition going on between bacteria and yeast when it comes to ferment and it's a very interesting competition.
Eidref: Thank you so much for tuning in to the What's Good Dough 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 at What’s Good Dough. Remember to always ask; what’s good dough? What’s happening? What's good dough? It's your boy Eidref. How y'all doing? How y'all doing? I'm doing great in case any of you were wondering. Today we have a special episode with Derek from Mia Marcos Pizza, over in Selma, Texas. This dude is fricking awesome. He is a husband, a father, a Doctor of Physical Therapy, and is a pizza mad scientist running a food truck and is about to open a brick and mortar spot. We're going to talk about experimenting. We're going to talk about striving for perfection, and just the art of making amazing pizzas. This one's a good one, y'all. So sit back, relax, and enjoy the show. And remember to always ask what's good dough?
Derek: Yeah, so I'm a Doctor of Physical Therapy. I have a background in evidence based medicine. And I've been in private practice. I've been in my own practice for right at 14 years now. So pizza, it started out as being fun. I wanted to just make this awesome pizza, right?