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 control, and operational discipline, this episode breaks down the three biggest lessons I learned from him — the true price of great dough, why efficiency is an ingredient, and how adopting a consultant’s mindset can completely change the trajectory of your pizza business.
00:00 – The fermentation moment that changed everything
01:32 – The real price of great dough
02:51 – Efficiency is an ingredient
03:09 – Why weighing ingredients is non-negotiable
04:45 – Controlling water temperature year-round
05:31 – The “No Half & Half” rule
06:03 – Cost control = survival
07:10 – The consultant’s mindset
07:54 – What’s next for Charlie Anderson
09:24 – Build your perfect pizza
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Topic:
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