What does it take to make a national championship-winning pizza in a small town in Nevada? Eidref heads to Dayton, Nevada, to visit Zack at Left Coast Pizza, where California ingredients meet a small-town pizzeria with a big reputation. Zack recently took home a national championship with a pizza built…
Why are 12,000 people waiting for a pizza they can barely get their hands on? A.K. Pizza has become one of Seattle’s most talked-about pizzerias, with thousands of people waiting for the next pizza drop. Eidref visits Alex to see what makes these pies worth the hype, from the dough…
There’s more to pricing than the pizza itself. At the end of the day, the goal is simple: make great pizza, take care of your people, and still make a living.
A $40 pizza sounds wild… until you hear what’s going on top of it. Thick-cut pepperoni. A four-cheese blend. Super-aged Parmesan.
Why does this pizza get par-baked with cheese?
How do you get people to try something that looks like pizza but isn’t quite pizza? Eidref visits Manakish Oven and Grill in San Jose to learn about this Middle Eastern flatbread and the story behind the business. From making dough in-house to introducing customers to new flavors, the owners…
When a guest loves your pizza, it’s probably because you use great ingredients. But when all of the guests love your pizza, it's also about execution. #ad @baciocheese
Flavor of ingredients just half the battle. How it performs is just as important. #ad
Is a $50 pizza actually worth it? Eidref visits Slice of Homage in the South Bay to talk Detroit-style pizza, premium ingredients, and what it really costs to make a great pizza. Steven shares how he went from selling Sicilians to friends and family to building one of the Bay…
At my last catering gig, we ran out of freshly shredded Bacio cheese, so I had to send one of my guys to grab whatever cheese he could find at the market down the street. If you cater, you know the struggle: bring enough food to serve everyone without bringing…
What happens when a pizza business gets too big for the systems that got it there? Eidref sits down with Marc from Square Pie Guys to talk about what happens when a pizza business really starts to scale. From selling more than 800,000 pizzas on DoorDash to opening multiple locations,…
A pizzeria, without half-half options… Every pizza is dialed in for balance —everything is measured for a reason. This way, it’s done right, every time. Full episode on What’s Good Dough. 🍕
Pancake batter pourer than Syrup Bottles. Thicker. Cleaner. Consistent every time. 🍕
The Bacio Gold Rewards club is so clutch. From pie servers, to swag for the team, using Bacio has so many benefits outside of the great taste. #ad
What Does It Really Take to Land High-Paying Pizza Catering Clients? In this episode, Eidref breaks down one of his toughest catering events, what he learned from serving 176 people, and why he’s decided to step away from catering to focus on building a media company. Highlights: 0:00 – The…
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…
