What's Good Dough?

In this episode, we meet up with Ryan Thompson of Pogonip Pizza, who is passionate about food and is in the process of opening a pizza restaurant. He talks about his love for cooking, hosting parties, and creating memorable experiences through food. Ryan shares his experience of buying and flipping used restaurant equipment, his pop-up pizza events, and his participation in the Ooni pizza competit...

In this episode, we meet up with Rey and his daughter Sophie of OG Papa Fern. They are pizza makers that travel all over the country, collaborating with other Pizzerias. Through collaborations with various pizzerias, they explore the nuances of this unique style, from its thick crust to its generous toppings. Witness their passion for pizza, the challenges they encounter, and the valuable lessons...

Do you want to know the secret to selecting the perfect flour for your pizza? In this episode, I meet with Nicky Giusto of Central Milling to talk about the ins and outs of choosing the right flour for you. We start by talking about the differences between organic and non-organic flour, including costs, taste, and why pizzerias choose to go organic (or not).  Highlights:  Central Milling has a lon...

In this episode, we meet up with Matt, the passionate owner of Neighborhood Pizza Guy and Cafe Zoe. He opens up about the hurdles of running a business amidst rising costs, and how he strives to balance supporting community events with the financial realities of keeping his doors open. Matt also shares his inspiring journey, from moving to the Bay Area and launching a pizza business from his studi...

In this episode, we meet with Matt Williams, the owner of Bella Familia Wood Fired Pizza. He shares his journey in the food industry, having taken over Bella Familia in 2023 after the previous owner, Scott, retired. Matt’s vision for Bella Familia includes expanding its reach through catering, vending, and frozen pizzas, with a goal of selling 3,000 pizzas a week! Highlights: - Matt's Journey in t...

In this episode, we meet up with Neil of Long Bridge Pizza, and he will give us an insider look into his pizza-making process. He will show us his Detroit-style pizzas, which are served as a special on Thursdays. He is passionate about using high-quality ingredients, and he believes in keeping things fresh and fun for his customers. Check out Longbridge Pizza here: https://www.longbridgepizza.com/...

In this episode, we meet up with Vanessa of the Cheeseboard Collective, and today she will show us the process of how they make their pizzas. They serve out one pizza a day, and their process is so efficient that they had a record of making 2100 pizzas in one day! You can definitely feel that they are passionate about serving the community and providing high-quality food. Check out The Cheeseboard...

In this episode, we meet up with Al The Pizza Buddha, and he’s going to give us a glimpse of what it’s like in one of his consults. He will discuss the challenges of working with contractors, the importance of planning and communication, and the need to pay attention to details like location, electricity, and lease agreements. Check out Al The Pizza Buddha here: https://althepizzabuddha.com/ Follo...

In this episode we meet up with Anthony Gilbert of Melt Pizza Company. We discuss New York style and Detroit style pizza, including the dough recipe, ingredients, and process. Anthony also discusses his experience opening Melt and how he has grown the business organically through word-of-mouth and collaborations. Check out The Melt Pizza here: https://www.meltpizzacompany.com/ Follow The Melt Pizz...

In this episode, let’s reflect on what happened this August with all of my pizza side hustles. 1. Corporate Pizza Class 2. Pizza Consultation 3. Hosting/Judging Pizza Competitions 4. Private Catering. As always, I will share the lessons learned and my plans for continuous improvement! Timestamps are located below the sponsors if you want to be able to jump topics! Thank you to our show sponsors: C...

In this episode, we meet Marcus and Amy Medina of Hella Pie Pizza Company. We discuss their journey from running a mobile pizza trailer to establishing a brick-and-mortar store, exploring challenges like transitioning from a wood-fired to a conveyor oven, introducing pizza by the slice, and navigating a drop in business. They also share the emotional decision to sell their beloved pizza trailer, G...

In this episode, we meet with Neil from Longbridge Pizza to discuss his journey from cook to owner. Neil shares the secrets behind his shop's success, highlighting the importance of community, relationships, and clear communication. We also cover the challenges of catering and pop-ups at festivals, offering practical advice. Plus, Neil delves into pizza-making techniques, from dough management...

In this episode, we meet with Guy Luna and talk about the challenges and rewards of running a mobile pizza operation and his philosophy on making pizza and connecting with his community. He also shares his thoughts on the importance of personal growth and staying positive in the face of adversity. Highlights: - Challenges of mobile operation: It requires being a jack of all trades and handling plu...

In this episode, we meet up again with Al The Pizza Buddha. We discuss his recent work and experiences traveling to different pizzerias. We talk about the importance of having a systematic and documented approach to running a pizzeria, which he helps implement at Hella Pie and Rose City Pizza. This involves creating detailed dough recipes, plating guides, and prep inventory systems to streamline o...

In this episode, we catch up with Jeff Rogers of Wrectangle Pizza, who has experienced massive growth over the past five years. He credits some of his early success to starting out in a ghost kitchen that only charged him a percentage of sales for his rent when starting out. Highlights: Jeff started Wrectangle Pizza in a ghost kitchen incubator in Minneapolis in 2019. Jeff credits the incubator fo...

This episode explores the story of Peter Campbell, the owner of Red Wagon Pizza, who brings his pizzas to events with his mobile catering service. He offers practical advice on efficiencies to optimize his busy summer season. Highlights: Humble Beginnings: Peter started by making and selling pizzas at his kids' school fundraiser. Taking the Leap: Encouraged by positive feedback, Pete decided t...

In this episode, we meet up with Anthony Gilbert of Melt Pizza. Anthony discusses his journey from pizza pop-ups to owning his own restaurant. He discusses the importance of insurance, the financial realities of owning a business, and the decisions involved in buying out his business partners. The conversation also touches on profit margins in the restaurant industry and Anthony's future plans...

In this episode, we meet up with Siler Chapman, a world pizza champion and ambassador for a cheese company. We discussed Chapman's journey in the mobile catering business, sharing tips on everything from automatic gratuities to scaling staff. Chapman emphasizes the importance of prioritizing customer satisfaction and always striving to improve. He also shares his experiences with different ing...

In this episode, let's recount my experience catering to my largest paid event yet! (60 people!!!!) Highlights: Invest in new equipment after each event: Upgrading equipment helps streamline processes and improve efficiency. Batch prep time and accurately estimate ingredient costs: This saves time and reduces unnecessary expenses. Be prepared for unexpected situations: Things may not always go...

In this episode, we meet up with Stephanie Swane and discuss the larger pizza industry, including the role of women and the importance of innovation. Stephanie shares her experience working on the Modernist Cuisine cookbooks and their passion for the pizza community. Highlights: Modernist Pizza's Impact: The book challenges traditional pizza norms and encourages innovation and creativity. Wome...

In this episode, we meet up with Ian Galbraith, owner of The Carlson Block, a pizza maker who owns a pizzeria in a small town. We discuss the challenges and rewards of owning a small business, the importance of family, and the role of passion and hard work in achieving success. Highlights: Balancing business and family: He prioritizes providing for his family and maintaining a healthy work-life ba...

In this episode, we met up with Courtney and Kyle, the former owner of Bootleg Pizza and talk about the story of a partnership gone wrong . Together we also discuss the challenges and triumphs of making sourdough on a commercial level. They emphasize the importance of precision and consistency, revealing their unique starter maintenance routine and dough recipe. They also share tips on finding aff...

In this episode we meet up with Justin Piazza, owner of What Up Dough. Justin is a pizza maker who has moved to LA from Phoenix and partnered with 3 other people to open this hip hop themed pizzeria. Highlights: The L.A. Pizza Scene: is it oversaturated? Learning from other Pizza Makers: Justin talks about what he learned from other pizza makers and how he uses those lessons in his pizzas Challeng...

Equipment costs a lot of money. We often find ourselves asking- how much? And then when the price is too high, we say, mehhhhh, nvm. Are you like this too? If so- this episode is for you. We meet up with Francesco Marra, of Marra Forni, a Naples-born entrepreneur who has revolutionized the pizza industry. He arms us with the questions we should be asking when looking to grow and expand our busines...

In this episode Donna Reeves, the SVP, Pizza & Flatbreads and Value Added Bakery Categories for Rich's, a company that manufactures and supplies pizza dough and other related products to pizza businesses. Highlights: The Pizza Struggle: Pizza businesses are struggling to find labor and keep up with changing consumer trends. Rich’s Offers Solutions: Donna discusses the challenges faced by p...