Most pizzerias have a huge menu, but this man, Charlie Anderson, only sells six pizzas. And this strategy is helping him in his quest to be the best pizzeria in the world.
Highlights:
0:00 – Why a Tight Menu Keeps Slices Fresh
0:40 – Pros & Cons of Offering Fewer Pizzas
1:20 – Meet Charlie Anderson of Good Pizza Cleveland
2:00 – From First Pizza to Opening a Pizzeria
2:45 – Designing a Modern Slice Shop Experience
3:30 – Building a New York–Style Slice Shop in Cleveland
4:10 – Why Good Pizza Only Offers Six Pizzas
4:50 – Dialing in the Core Menu
5:30 – Making the Pepperoni Pie
6:00 – Four-Cheese Blend Breakdown
6:30 – Shredding Cheese In-House
6:50 – Solving the Sauce Consistency Problem
7:20 – Sauce Application Without a Ladle
7:50 – Perfect Slice Bake & Reheat Strategy
Follow them:
https://goodpizzacleveland.com/
https://www.instagram.com/goodpizzacleveland/?hl=en
https://www.tiktok.com/@goodpizzacleveland?lang=en
https://www.youtube.com/@GoodPizzaCleveland
Thank you to our show sponsors:
Bacio Cheese:
https://bit.ly/3FmQ3up
Cheesehog- let them know What's Good Dough Sent You
info@cheesehogmachine.com
Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/
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email me: [claire@whatsgooddough.com](mailto:claire@whatsgooddough.com)
Topic:
pizza podcast, what’s good dough podcast, good pizza cleveland, charlie anderson pizza, pizza business podcast, opening a pizzeria, slice shop business, modern pizzeria design, pizza dough fermentation, poolish pizza dough, high hydration pizza dough, new york style pizza, pizza consistency systems, restaurant workflow efficiency, small menu pizzeria, pizza by the slice, pizza oven management, pizza SOPs, scaling a restaurant, pizza content creation, restaurant social media strategy, pizza consulting, pizza entrepreneur story, food business podcast, behind the scenes pizzeria, pizza making process, dough fermentation tips, pizza equipment workflow, independent pizzeria, pizza industry insights
