What happens when a 41-year-old pizza shop suddenly goes viral and its tiny kitchen can barely keep up? In this episode, Eidref sits down with Gerry Buontempo of Frank’s Pizza & Pasta in Baltimore to talk about the family business, upgrading their pizza, handling explosive growth, and keeping the old-school…
For the first 3.5 years, Free averaged 105 hours a week in the shop — and the work still came home with him. On the newest episode of What’s Good Dough, we explore the sacrifice and reality behind building a pizza business from scratch. Sit back, relax, and enjoy the…
When will this style of pizza take off? It is so good when done right. I'm talking sauce to the edge, sausage, and a nice cheese blend with whole milk & provolone like the one from Bacio. Such a great combo. #ad
He accidentally created it while trying to fill an empty space with pepperoni. The rest is pizza history. If you missed the full episode, it's live now on What's Good Dough.
Paper plates, paring knives, and a rolling pin the size of the trays… a lot of unique things are happening with this beach pizza. On the most recent episode of What’s Good Dough, we dive into the little details behind this iconic style — from the slightly sweet sauce to…
Doing the prep work sets you and your team up for success. With all the moving pieces related to on site catering, the last thing you want to be doing is training and reminding. Front load the work, so you can focus serving delicious food made with delicious Bacio Cheese…
What makes a tavern-style pizza stand out—and what does it take to build a pizzeria that can grow beyond the owner? In this episode, Eidref visits Last Round Tavern in San Jose and sits down with owner Caleb Ramirez to talk about the unique pizza style he's bringing to the…
Fred built one of San Diego’s most iconic pizza spots with almost no money. With all the success he’s accomplished, one thing will forever remain true- health is wealth. On the newest episode of What’s Good Dough, we talk about pizza, sacrifice, success, and the realization that being healthy might…
How do you build a successful pizzeria, empower your team, and still have a life outside the restaurant? In this episode, Eidref heads to White Rabbit Gastropub in Frederick, Maryland, home of the World Champion Detroit-style pizza and the team behind Rad Pies. The conversation goes way beyond pizza. From…
100% hydrated dough isn’t the norm. It’s just the best that we can do. A well-fermented, airy crust lets you enjoy the meal without feeling weighed down for the rest of the day
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,…
