What's Good Dough?

What a fun convo with Blaine! This guy lives pizza and we talk about his mission to eat all of the best Pizza Portland has to offer. Blaine also makes pizza and we talk about his business, his lessons learned, and an awesome charity event he is leading!

One of my favorite episodes ever, Mike and I have a genuine conversation about what it takes to make a good pie and how to sell it. It starts with asking yourself one question, "Do I suck?" And if that’s too negative for you, ask a similar question. "Where can I improve?" Whether you are a home pizza maker or run a business empire, I believe this show can present you with a bunch of knowledge that...

Today we talk with Eddie! This pizzaiolo works in a pizzeria two days a week and runs a successful home pizza business on top of spending time with his loving family and his full time job. In essence, he is a HUSTLER. In this episode we talk about lessons learned running a pan business, his experience making Neapolitan skills under a pizza champion and much, much more! Tune in now! #whatsgooddough...

Happy New Year! 🍕 Today we talk with Scott, a computer programmer, twitch streamer and pizza fanatic. We discuss different ways to get your pizza in front of people and talk about lessons learned from his Detroit Style Pizza Popup 17th Street Pizzeria. 🍕 Watch him on Twitch Follow him on IG @ Cheeze_pizza07 Follow 17th Street pizzeria 🍕 #whatsgooddough #cheeze_pizza07 #17thstreetpizza #podcast...

Mike is an AirBnb Experience Host AND an Ooni Ambassador. As a full time accountant who loves his job and someone who wants to coach his kids baseball team in the future, he doesn't see it in the cards to open a pizza restaurant. Instead, he focuses on his current business of educating people through AirBnB experiences and helping folks in the Ooni Community. He is an awesome member of the pizza c...

Miriam has an unconventional pizza business by giving away free pizza to those who are most in need. A business that gives product away for free? Sounds counterintuitive right? Actually it's working in her favor and she believe her business model is sustainable. In truth, giving away pizzas actually ends up benefitting her too. She is building the skills she needs to become a better pizza maker. S...

Spencer is an artist. Using his creativity, he crafted this taboo pizza business in Columbus Ohio. Sparking a ton of curiosity, his underground pizza became the talk of the town due to its limited quantity and artisan quality . The Wizard himself has used the connections he's made as a musical artist and has magically landed his pizza in the hands of influential individuals creating an even larger...

Laura loves baking, pizza and dough and she knows a ton about it. Having worked 10 years in the industry alongside of Tony Gemignani, she has picked up knowledge, frameworks, and other skills that many people would never see or think of. The best part of all of this is that she is an educator and she helps those who are interested in upping their pizza game. This a great episode filled with lots o...

Wow wow wow. This episode holds a very special place near and dear to my heart. Its the perfect post Thanksgiving episode. So many feels. We go into Brian's Background, his approach to pizza, and we remind folks what it means to be in this business. Last but not least, we talk about the next big thing in pizza. You don't want to miss this episode. #whatsgooddough #parlorstyle

Kappa Carrageenan. Seitan. Vital Wheat Gluten ?! If you don’t know what these ingredients are, listen to this week’s podcast with Odie from @babybluepizzapdx and @boxcarpizza. Learn how he managed to scratch his own itch after becoming a vegan and needing to satisfy his desire for bomb pizza. After practicing at home with store bought dough and marinara sauce it just wasn’t cutting it so he sought...

Prior to the start of our conversation, I found out Kaleigh puts a 110% into everything she does. She's eaten at the best pizza joints from sea to shining sea and has accumulated a wealth of knowledge by chopping it up with amazing pizzaiolas and pizzaiolos and tasting their food. Those insights, along with a positive vibe, is why she's killing it in her own pizza pop up. One day I want to be like...

Wow! I am truly impressed with how this episode turned out! So many great pieces of information in this show. We talk about dough management, ovens, sourdough (and why she doesn't use it). We also talk about business- financing, community giving, and we talk about why you probably shouldn't open up a restaurant until you put in the work! Shardell suggests managing pizza restaurants first before de...

Today we have Chris. He is the man behind a_slice_of_nj. I first saw Chris’s IG page on a Scotts pizza tour IG Live stream, He started his pizza journey not through cooking, but eating his way through a list of best pizza places he and his girlfriend found. It wasn’t until quarantine when his girlfriend surprisingly bought him the oven that would soon kick off his pizza making hobby into a full fl...

Today we talk with Henry. He is a Facebook Chef cranking out pizza on the FB campus. His goal is to blend Vietnamese cuisines with Detroit and Neapolitan style Pies. In this episode we talk about Henrys “work from home life” and how he devotes 24 hours of his day to making pizza at home. We also share the struggles of working in a home setting and living with a baker! Henry is a very community ori...

In this episode, we get into the mind of Nicole Bean. We talk a lot about current events, her life, and her mindset and tie everything to pizza and business. In this episode we also discuss the education she's taken on over the years and where she might get more schooling from in the future. Last but not least, we highlight the women in pizza! Like literally we plug a lot of women pizza makers hea...

With $500, a few connections for a kitchen space and some pizza hats from amazon, Richard and Eric managed to put together a successful pop up that not only made their wives proud but created a cult following for their delicious pizzas and ranch. This ultimately lead to 3 permanent locations in the Greater Portland Area! And for the record, yes! yes! yes! to ranch on pizza- especially if it tastes...

Do you have what it takes to run a pizza business? It takes a lot of hard work and pivoting but the rewards can be worth it. ⁠ Will is on the World PIzza Champions Team He has studied under Tony and Massimillio and he is on his 13th restaurant with @sourdoughwillyspizzeria. He loves making pizza but his motto is business first. This episode is one you don’t want to miss! ⁠ #podcasts #pizza #kingst...

Today we talk with Dan from Razza New Jersey. Not Razza, but Razza Like pizza! We discuss how initially Razza was an underperforming restaurant yet he chose to stick to it and turned it to the well known pizza place that it is today. Whether the list means anything or not, they were recently awarded #4 in the daily meal’s 101 best pizzas in America, probably for for sole reason that dan and his te...

These two are so awesome. From community building to working as a team, they make pizza happen in the city of Tracy CA. They are changing the narrative of what pizza means. We talk about starting off as a mobile wood fired oven joint and the ups and downs they experienced with that. And of course, we discuss their soon to open brick in mortar in the heart of downtown tracy. #50west10thstbaby. Chec...

Meet Phillip, the owner and head pizza maker at dough. He learned his pizza making skills from @capopizza over at Tony Gemignani’s International School of Pizza. In this episode we talk about how he created his menu of hip hop inspired pizza and talk about his delicious, infamously spicy Szechuan pizza 🌶. We talk about him competing the in the real California pizza contest and placing as one of th...

I talk with Pizza Champion and member of the US Pizza Team, RC Gallegos. In this episode, we talk about his love and passion for NY style pizza. We discuss the many competitions he's participated in and go over what he believes the judges are looking for when scoring pizza. RC lets us in on the single most important comment he received about owning a pizza restaurant and how it influenced him to g...

Leah is the owner and operator of @PIzzaLeah. Before owning her own store, she helped take Pizza My Heart from 2 stores to to the double digits and we discussed how we talk about how pizza shaped her entire life. We talk about finding CoVid To be a blessing, choosing your business partners and relying on your pizza fam Ig@pizzahleah Address: 9240 Old Redwood Hwy Suite 116, Windsor, CA 95492 Open ⋅...

Meet Andrew! This chef turned business owner helped open a successful restaurant in John’s Island and as soon as he started writing a business plan to open up a restaurant of his own, he was stopped in his tracks by his manager to partner up with them. Thus from Zeppelin Pizza was born. We talk about building a pizza restaurant dedicated to the people. IG @zeppelinpizza https://zeppelinpizzaco.com...

If you’ve listened to the podcast, you’ve probably seen that I have a pretty positive outlook on pizza and life. And while Frederico, Tony’s Gemingnai’s mentee, also has a very positive outlook, he is also a realist. For that, I put a LOT of value in this episode. Frederico explains how the pizza life is not as glamorous as the way it looks on TV or Instagram. To be a pizza business owner, you mus...

In an industry largely dominated by white men, it was meaningful for me to hear the perspective of a Black pizza business owner because I myself identify as a person of color. Meet Ray, the owner of Pepperoni Ray’s Cafe serving his local community in New Orleans, Louisiana. I almost didn’t release this episode as I wasn’t happy with the initial quality of the recording, but after lots of editing,...