What's Good Dough?

In this episode we met with Kira and Mark, owners of Much Ado About Pizza, and talked about their pizza journey. After doing pop ups and a near death experience, they decided to leave their jobs and make the jump into brick and mortar. How are they doing? Tune in to find out! Highlights: “Things done well and with a care, exempt themselves from fear”: They competed in a pizza competition for the f...

In this episode we met up with Joseph, and his wife Kamille - the owners of Corner Slice! They operate a 1500 sq foot pizzeria, just the two of them! Together, they discuss how they got their start in the pizza business and their journey in buying their used PizzaMaster! Highlights: • From Humble Beginnings: Both Joe and Kam share their “origin” stories, from Joe’s culinary background and Kam’s ca...

In this episode we met up with Vanessa and Radcliffe of The Cheese Board Collective, and we dive into the history of the Cheese Board Collective, how it functions as a worker-owned business, and the challenges and benefits of this model. Highlights: • The Long History: The Cheese Board Collective started in the 1960s as a cheese shop and became a worker-owned collective in 1971. • From Renting to...

In this episode we met up with Charles Cullison, the owner of Charlie’s Pizza. Charlie transitioned from postman to pizzeria business owner, growing his business from a pop-up to a successful restaurant. In this episode we discuss Charlie's personal journey, including his recent weight loss and his dedication to health. He shares his passion for pizza as a key ingredient in his success, alongs...

In this episode, we met up with Salar, owner of MaiPai Tiki Bar. We discuss his business methods- from building out his own restaurant and the journey to finally delegating so he can work on the business. We also talk about the loyal fans of Tiki Bars. Highlights: Uniquely Tiki: The pizzeria is successful because it offers a unique combination of delicious pizza, tiki drinks, and a fun atmosphere....

In this episode, we met up with Alexandra Castro from Pizza with Ale, an entrepreneur who started from internships to finally opening up her restaurant - But in a weird twist of faith, she gave up on it all. Listen as we discuss her reasons for doing so, and what she’s currently up to. Highlights : Her Journey from Internship to Business Owner : Our guest discusses how she got started, from being...

In this episode, Christina Martin, owner of Manizza’s Pizza, shares her successful marketing tactics. Highlights: Direct Mail Success: Christina uses targeted direct mail coupons to attract new customers in their neighborhood. Building Relationships: She prioritizes creating a positive customer experience with greetings, complimentary food, and personalized touches. Data-Driven Decisions: Christin...

In this episode, we meet the inspiring owner of 550 Pizzeria, a testament to hard work, passion, and community. Highlights: Pizza Journey: Our guest started as a cashier at Laredo Pizza Factory, impressing everyone with her customer service. Despite not attending culinary school, her dedication and hunger to learn ("Let me show you that I can make it!") led her to become a pizzaiolo (pizza maker)...

This is a wild story of my first time competing at the Las Vegas Pizza Expo. You're not going to want to miss this one.   Thank you to our show sponsors: [Ooni Pizza Ovens Affiliate⁠] https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 [⁠Corto Olive Affiliate⁠] https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&am...

Horacio of Tio's Pizza shows us his pop-up setup! Highlights: Horacio breaks down (see what I did there?) his pop-up from must-have materials, tips of the trade and so much more. Tio also tells us how he landed this brewery as a client He shows us how he cooks Detroit-style pizzas in his Ooni ovens and how and why he's always on max flame!   Instagram: https://www.instagram.com/_tios_pizza_/ Thank...

Today we are talking with Sofia from Latinos en Pizza. She's not just a content creator; she's a visionary building a unique and thriving community. Sofia, through her background and expertise, is on a mission to empower the Latino community in the world of pizza. With the help of members of the community and brand sponsors, the Latinos En Pizza is growing at a rapid rate.   Highlights: We learn a...

Join us as John from Speederia reveals the secrets to their authentic New York-style pizza on the West Coast! This episode dives into maintaining consistent quality for both whole pies and slices. Highlights: Get a slice of this- bake times for slices are one minute at 575.  Toss your dough! Helps you see the evenness (or unevenness) of your dough. Forget eyeballing it! John unveils his technique...

Today, we've got Christy Alia, the visionary behind Real Clever Food. In light of Women's Pizza Month, we are  shining a spotlight on incredible women in the pizza industry. Also since Christy has had great success with social media, we talk about her best tips for the Algorithm   Highlights:  Christy explains Women's Pizza Month on Instagram to celebrate badass women in pizza worldwide. She's all...

In this episode, I have the opportunity to witness Alistair Hannmann make 120 dough balls in just 20 minutes.     Highlights: An efficient production process is key to an operation's labor costs. Al demonstrates how 2 people and a couple of robots can bang out so much dough production in so little time. We talk about the price of these machines, maintenance, and more. https://youtu.be/bsnqAK3cJAw...

Today, we've got Michael Hanna joining us from the flavorful streets of Saint Vito Focacceria, Nashville, Tennessee. In this episode, we're gonna dive deep into the dough, uncover Michael's backstory, and explore what makes their pizzas so darn delicious. Highlights: Recognition of the importance of consistency in offering the same product every time to customers. On the note of consistency, it’s...

This episode includes Ciaran Kelly from Pizza Guys in Belfast, Ireland. He started his entrepreneurial journey at the tender age of 17, Ciaran brings a wealth of wisdom to the table when it comes to running a pizzeria. Highlights: Ciaran Kelly shares the reason behind why he pursued classes in Roman cuisine in Madrid. We uncover the reasons why Pizza Guys doesn’t offer third-party delivery service...

I have the opportunity to interview Alistair Hannmann for the third time on this podcast. In this episode, he will share insights of simplifying processes- whether you’re starting, sustaining, or scaling. We also cover the importance of managing food costs, something that is key for any business.    Highlights: Al shares the importance of maximizing vendor relationships- when you are just starting...

Join me as a fly on the wall while we listen to a real live consult about a company who is going through some growing pains.   Alastair Hannmann aka Al The Pizza Buddha works with Acre pizza who has grown significantly in the last 3 years. In this consult, he meets with the executive team to discuss his findings during his tour of the restaurants. He talks to the team about solutions related to im...

Philip Korshak intended to create a space where employees can afford to live in the community they serve, challenging the "us and them" mentality in society. Unfortunately, with the low price point of bagels and the high cost of labor, it just didn't work out. Join me as we uncover what happened and the lessons learned from this experience. Highlights: Philip Korshak shares his vision of opening a...

To listen to the full episode, click herehttps://www.whatsgooddough.com/the-fast-track-to-becoming-a-pizza-champion-w-niles-peacock/Niles Peacock IGhttps://www.instagram.com/nilespeacockpizza/ Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-...

This episode, it’s about the remarkable story of determination and skill, Niles Peacock, a bartender who transitioned into becoming a champion pizzamaker.  Highlights:  Niles shares how Pizza saved his business during the pandemic. He tells the story of his journey to becoming a pizza champion.  He emphasizes his desire to learn and compete among the best in the industry such as Chef Will Grant an...

Join me on this immersive experience as we discuss everything from grove to mill. A few pizza friends and I spend the day with Corto Olive Oil. You'll see parallels between making great pizza and making great olive oil. Also, you will see how an amazing company continues to put its customers first in putting out the best product, consistently and efficiently.   Thank you to Corto Olive Oil for spo...

Mike Vaona, formerly the head of engineering at Ooni, has left the company to pursue his own business venture. As the inventor of The Bread Mat and other baking needs, Mike shares valuable business lessons about creating the perfect product and his insights into social media.    Highlights: Mike’s favorite life lesson: "Nothing is random.” Mike emphasizes the importance of data-driven decision-mak...

Let me know what you think about these. Hoping to make the golden nuggets more available to you. Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer...

Will Grant of Sourdough Willy’s Pizzeria shares his valuable wisdom from his extensive experience in this industry. My biggest takeaway from this episode is- the product has to be solid, before you market it. Build your team, build your systems and processes. When that is fully flushed out, market the crap out of it. Highlights: #1 rule in Sourdough Pizza. No Casualties— safety and the importance...