In this episode of What's Good Dough, we head to Rad Pies in Maryland to see if their Detroit-style pizza lives up to the hype. Known for that signature crispy cheese crust and airy dough, we’re putting their pies to the ultimate test. Highlights: 00:07 — White Rabbit / Rad…
For today’s Parent Pizza Camp, I stacked the deck a bit. Lumi said she wanted pizza, but she is also a super picky person. There’s nothing more deflating than taking your daughter out to eat only for her to not like the food. Well I made sure she would like…
What makes this the "Ferrari" of pizza ovens? In this episode, we go inside the Marra Forni factory to see how the "Ferrari" of brick ovens is built. Founder Francesco Marra and Enzo Marra shares his powerful story of moving to America with nothing, facing a major restaurant failure, and…
In this video, we're unboxing and testing the brand-new Ooni Halo Core. Is this compact spiral mixer the right fit for your home pizza setup? We're putting Ooni’s newest spiral mixer to the ultimate test. We cover everything from the new silicone lid to a massive 2kg dough capacity test…
Evan and I first spoke on the podcast back in early 2021 and I've followed his journey since. Underground Pizza is located in a prime location in Baltimore serving up some delicious detroit style pizza using some of the finest cheese available. I love what the guy is doing. Keep…
There's a Detroit style pizza that's quietly taking over San Francisco, and it's called Joyride. I'm talking about a beautiful cheese crust, square pan, sauce on top and delicious Bacio Cheese. Have you tried this pizza? Let me know what you thinkm #Ad
What happens when a pizza shop expects to do $6,000 a day... but ends up doing $16,000? In this episode, Eidref visits Odie's Pizza in San Diego and sits down with founder Odie O’Connor to discuss one of the fastest-growing pizza concepts in Southern California. From building a vegan Detroit-style…
I've made it known that the people I serve like pies a little cheesier. But more and more as I cook pizzas at 900°F, I realized I needed to use a tad bit lest. Don't get me wrong- a 600/700 bake- I'll happily use around 4 ounces of cheese on…
What are the best upgrades you can make to run smoother, faster, and more profitable pizza catering events? In this episode, Eidref breaks down the seven biggest upgrades he's making to his pizza catering setup for 2026. After five years of catering as a side hustle, a sudden influx of…
What does it really take to build a million-dollar pizza shop with no investors, no dining room, and only 900 square feet? In this episode, Eidref sits down with Fred Santos of Square Pizza Co., a pizzeria quietly doing massive numbers out of a tiny shop in Pacific Beach. Fred…
Who says sliced cheese is only for square pizzas? They go perfectly on rounds too. I first learned this while working with Brian Spangler of @apizzascholls. He lives and dies by sliced cheese. Choose whatever cheese you want, but I use Bacio- It's creamy, delicious, and unique with its kiss…
I'm a huge fan of sliced cheese these are about ~1 oz portions. Yes it takes more labor to slice, but the end result makes it worthwhile, especially with a grandma pizza. Check out this beautiful creation made with Bacio cheese.
How can a three-time world pizza champion still struggle to fill his own shop? In this episode, Eidref sits down with Ryan Ososky, a three-time world pizza champion and Pizza Maker of the Year, to unpack one of the most interesting contradictions in pizza. Ryan has the trophies, the technique,…
How far would you go to become a world pizza champion? In this episode, Eidref sits down with Wilhelm Rodriguez, a world pizza champion who spent years chasing one of the toughest titles in the industry. From competing in pizza acrobatics to grinding through multiple losses in Las Vegas, Wilhelm…
Witness a true master of his craft and an elite World Pizza Champion. Wilhelm has numerous awards, ranging from acrobatics to pizza making, so it's no wonder he also took first place in the Bacio Non-Traditional Competition preliminaries and won the grand prize in the finals. I'm honored to call…
How does a Bay Area pizzeria quietly become a $2 million business? In this episode, Idris sits down with Leah, owner of Pizza Leah, to break down how a small-town pizzeria quietly hit $2 million in annual sales. From opening 20 locations to walking away for her health, Leah shares…
I had the absolute honor of competing in the Bacio Non Traditional Division. I thought I made a solid pizza featuring delicious Bacio cheese and lap cheong. Post- bake, I topped it with a ton of ingredients: pickled mango/serranos, peanuts, chili crisp honey, lime zest, basil and mint and some…
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 specializing in high-pressure mobile pizza catering. From months of…
This pizza is dedicated to Michele Querin of Gabacool Provisions. She and her partner are absolutely killing it with an amazing brand, great ingredients, and seriously delicious pizza. This is my interpretation of their menu item, Adriana, which features delicious Corto olive oil, Bacio cheese, roasted mushrooms (hen of the…
Episode 1 of Bacio In The Wild. Disclaimer... Bacio Cheese is a paid partner. That doesn’t change how I review these spots. I’ll always give you the full picture, pros and cons, so you can decide for yourself. The pros: That mushroom pie is insane. Surprisingly when I did my…
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 powerful brand without the massive overhead of a traditional pizzeria. From prepping…
The new Ooni rotating stone solves so many problems. But at a $350 price point, is this luxury item worth it for your set up? Find out. https://ooni.com/?source=aw&sv1=affiliate&sv_campaign_id=1800006&utm_source=1800006&utm_medium=Awin&tw_source=awin&tw_campaign=1800006&awc=77074_1772604990_4e0ba1c63cbebc4749100d5e3a6e3591
What if the secret to better pizza dough isn’t longer fermentation… but a completely different process altogether? After spending the day with Charlie Anderson of Good Pizza, my entire perspective on dough, consistency, and running a pizzeria shifted. From his layered poolish fermentation process to his obsession with precision, cost…
