What's Good Dough?

Lessons from a firefighting, mobile pizza operator. We talk fire code, incorporating whole wheat to your pizza dough and more. Follow on IG@delterra_pizza https://www.instagram.com/delterra_pizza/ Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/fo...

Re-opening America's First Pizzeria. White Collar Crime. Michelin Star Pizza Andrew Bellucci is the comeback kid of pizza. There are so many highs and lows in this story its ridiculous. You have to wonder how someone like Andrew just continues to persist and persist. This dude wants it. Whatever he has his mind set to he's going for it. We talk dough, business, fancy pizza, pizza exile and more. F...

60 pies a night. Be more in tune with your customers and your craft. Leave a legacy. Today we speak with Craig Melillo from Gracies Apizza. In this conversation, we talk about his switch from having employees to running the shop by himself. In his eyes, there is no better way to run it. Since going solo, Craig's dough has been more consistent- because if anything goes wrong there's no one else to...

I'm so lucky to be able to geek out on dough with Chris Decker. In this conversation we talk about making beautiful pizzas, his mentors (some obvious, some not) and Chris' soon to be wood fired pizza spot plus the adaptations he made to his dough for better wood fired pizzas to-go!. Follow Chris on IG@everythingbutanchovies https://www.instagram.com/everythingbutanchovies Follow me on IG@whatsgood...

Sorry for the swearing! I will try to chill out on the F Bombs! We speak with Jay from Arty Stan Pizza. Jay talks about delayed gratification, building a team, and being cheeky with his customers. One thing I really love about Jay is his personality and he uses that to not only get rid of the stigma of selling food out of his house, but to build lasting relationships. Follow Jay @arty_stan_pizza h...

Anthony falco has been in the pizza industry for 15 years and in this conversation, we focus on his new book coming and we dive in on his journey as a pizza consultant. We talk about the moments leading up to it, how he got his first gig, and the biggest benefits and downsides to being one. We also talk about the importance of using great ingredients. Buy Pizza Czar (Affiliate Link- no extra cost...

While we do talk about the Santa Barbara Baker style pizza, fresh toppings and leoparding included, a great chunk of this conversation really is about following your dreams. We talk about how Santa Barbara Baker quit his job to pursue happiness which ultimately led him to staging at a pizzeria to ultimately creating YouTube videos. We find out the why behind it all and where he wants to take the S...

Today we speak with Mike Vaona. He's the author of the book, Rose Hill Sourdough. And he's also the head of engineering over at Ooni. We talk about his life prior to Ooni as a pop up operator and break down his lessons and successes and of course we go deep on Sourdough. He also shares his love and passion for lifting up his community through positivity knowledge sharing and through the work that...

Chachi has traveled up and down the west coast cooking in fine dining, slinging pizza for a large tech company, and doing wood fired pies. When the pandemic hit, he had the opportunity to host his own pop up at a restaurant he was working for and ultimately branched off and ran it on his own doing square pies and popping up in various cities in Seattle. While Chachi is what I would classify as ano...

Today we speak with Brett from Izzys pizza bus. And yes he operates his Detroit Style Pizza business out of a renovated school bus that he fixed up all by himself! We talk about his story pre pizza as an audio engineer and how covid pushed his business from side gig to a full time operator. What’s really cool about this is all that Brett loves to learn, experiment, and tweak. We share lessons gems...

Today we talk with Sam From Ammazza Pizza. Sam is a 20 year pizza vet who currently manages the behemoth of a restaurant known as amamaaza pizza. Their focus is simple, fresh, and local wood fired pizza and they also have an extremely popular vegan offering. www.bit.ly/cynch Podcast Survey Follow Ammazza Pizza on Instagram @ammazza.pizza Follow me on IG @whatsgooddough

In todays episode we talk with James who runs the pop up under the alias Kilroys Pizza. Of course we go over the clever reason as to why he uses that name. We also take a deep dive on his pizza experiences leading up to him branching off on his own which includes a pretty well rounded resume. In this convo, I found 2 things extremely valuable. The first being having the opportunity to learn from J...

Today we talk with Evan Weinstein In 2019 BC (Before Covid) Evan owned a company that promoted 300 club shows a year, 3 music festivals, and he had a staff of 9-10 employees when covid hit, live entertainment was one of the first industries to get shut down. While his business closed, he didn’t take any of the skills he accumulated over 10 years granted and applied them to to what appears to be a...

John Arena says that home pizzamakers now know more about baking than professionals did 20 years ago. The cumulative knowledge in this group is on point. We talk about whole wheat, buying local, hydration and so much more. Want to join in on the convo? Follow us on clubhouse and instagram to be notified @WhatsGoodDough @PDXdoughboy @pizzaiollie @kilroyspizza @projectpeteza @eddiespizza412 @mehlund...

We speak with Jerry, a Chicago native doing tavern-style pizza in Portland. Like many people, Jerry started experimenting with pizzas in the pandemic- first with home made dough. Like many who enter this world, making pies became an obsession to Jerry. He admits even pushing the limits of fermentation up to two weeks in his discovery of his representation of a tavern style pie. Eventually, he came...

This episode was recorded on Clubhouse to discuss Charity Pop Ups. Let me know if you like the idea of engaging with the guests, asking questions relating to certain topics. As you will discover later in the episode, we had audience members speak up and ask questions of their own. Want to help me plan my next clubhouse event? DM me on IG or email eidref@whatsgooddough.com Have thoughts about the s...

Today we talk with Nicole Bean, one of the owners and operators of Pizaros Pizza Napoletana. As you may have seen in recent news, Houston experienced some crazy weather and oftentimes, that will mess you up if you're in the business of serving food. In this convo, we discuss some things that you should consider preparing for in advance so that you can ultimately be free to do what you do best in y...

In this episode we talk with Scott from Scotts Pizza Project. His IG has blown up in the last year serving up beautiful looking pizzas on his Ooni but not because he hacked the algorithm, but because he has a process of truly immersing himself in everything he does. From researching pizza styles to engaging his followers, this guy is super dedicated. He has a great, humbling story so check it out....

I finally had the pleasure of having John Arena, co-owner of Metro Pizza on the show. He has been making pizza longer than anyone I've ever spoken with. When someone with that much knowledge and experience talks, its guaranteed you'll find a nugget or two. Thanks to John, I learned a new way of viewing not only pizza, but life in general. Give this episode a listen to improve your chances of longe...

In this episode we talk with Laine. She goes by the IG alias @Pittsburgh Pizza. She is a fellow pizza lover managing a highly followed Instagram. We talk about key topics for anyone trying to level up their pizza game including using a business Instagram account over a personal one, finding your voice on social media and she goes over mistakes that business owners make while marketing their pizza...

I am excited to do my first ever part 2 interview with Chris! He is killing it in his local area as the OWNER of A Slice of NJ. In this episode, we catch up on where he is at and where he has taken his business. We talk marketing to his local audience, frozen pizzas and Chris shares some awesome advice that we should never forget. Follow Chris on IG @a_slice_of_nj http://instagram.com/a_slice_of_n...

Ben Berman is the bridge the connects great causes, generous people, and free pizza. In this interview, I draw out the experiences and skills that precedes his philanthropic enterprise. Topics: Dropping pizza out of his window Consulting Starting a food truck Mainely Burgers Winning a grant in 8th grade Pizza Lottery People taking photos of his apartment Tips to be more consistent as a home baker...

In today's episode, we speak with Alessio Lacco. He is an AVPN (Associazione Verace Pizza napoletana) certified Pizzaiolo who owns Atlanta Pizza Truck. In this episode, we talk about the experience that lead him to educating other pizza makers, styles of pizza that a pizza purist likes, and much much more. Topics: Margherita Pizza, Pineapple Pizza, Detroit style pizza, Associazione Verace Pizza na...

Marc Schechter and Daniel Stoller are the Square Pie Guys. They took the jump to starting the square pizza business a little over 2 years ago, a huge up-taking to begin with. To make the venture even more challenging, they opened in the heart of San Francisco. It's safe to say they have succeeded in starting up a well known brand based on their decision to expand to a second location across the br...

Today is a 🔥 episode with Giovanni Cesarano from King Umberto. We discuss how Giovanni puts his flair and style into King Umberto, a New York Pizzeria deeply rooted in tradition. We discuss how he became a partner in the business, how he continues to learn and incorporate the latest trends all while paying respect to the classics. He draws inspiration from fashion specifically Louis Vuitton, snea...