What's Good Dough?

What Does It Really Take to Land High-Paying Pizza Catering Clients? In this episode, Eidref breaks down one of his toughest catering events, what he learned from serving 176 people, and why he’s decided to step away from catering to focus on building a media company. Highlights: 0:52 – The Catering Event That Didn’t Go as Planned 1:30 – Why a “Bad” Catering Gig Can Still Be a Win 1:38 – What Serving 176 People Taught Him 2:10 – Why the Next 100-Person Event Feels Easier 2:17 – Bringing in Extra Hands for a Smoother Service 2:28 – How Experience Builds Confidence 2:36 – How to Land Higher-Paying Catering Clients 2:58 – From $40 Per Person to $75 Per Person 3:12 – Why Your Pizza Brand Can Help You Charge More 3:24 – Building a Pizza Brand on Instagram 3:43 – Why Your Pizza Has to Look Good AND Deliver 3:54 – Starting Small to Build Confidence & Content 4:14 – Believing in Your Product 4:35 – Knowing When Your Pizza Is Good Enough to Sell 4:48 – Why This Might Be His Last Catering Gig 4:52 – Choosing a Media Company Over Catering 5:27 – The Real Cost of Taking on More Catering Jobs 5:59 – Why You Can’t Give 100% to Two Growing Businesses 6:06 – Saying No to a $100-Person Catering Gig 6:14 – Focus Means Eliminating Options 6:34 – Choosing the Bigger Long-Term Goal 7:12 – What Eidref Wants You to Take From the Journey 8:19 – Was This His Smoothest Catering Event? 8:30 – Learning From a Tough Catering Gig 8:57 – What Serving 176 People Taught Him 9:03 – Why the Next 100-Person Catering Will Be Easier 9:12 – Why He’s Bringing a Fourth Person 9:40 – Feeling Confident Going Into the Next Event 9:58 – How to Land Higher-Paying Catering Clients 10:04 – How Much He Charges for Catering 10:39 – Investing in Your Pizza Brand 10:51 – Why a Strong Instagram Presence Can Help You Charge More 11:21 – Why Experience Builds Confidence 11:32 – Believing in Your Pizza Product 12:03 – Why He’s Quitting Catering 12:16 – Building a Media Company 12:23 – The Real Cost of Taking on More Catering Jobs Thank you to our show sponsors: Ooni Link: https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006 Bacio Cheese: https://bit.ly/3FmQ3up Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topics: pizza catering, pizza catering business, pizza catering tips, pizza catering pricing, catering business, catering clients, high-paying catering clients, pizza business, pizza brand, pizza marketing, Instagram pizza marketing, pizza influencer, food influencer, personal branding, catering business growth, pizza business growth, catering event tips, catering experience, catering confidence, pizza entrepreneur, food business, restaurant business, small business growth, entrepreneurship, business mindset, knowing when to say no, business focus, building a media company, What’s Good Dough, Eidref

What happens when a 41-year-old pizza shop suddenly goes viral and its tiny kitchen can barely keep up? In this episode, Eidref sits down with Gerry Buontempo of Frank’s Pizza & Pasta in Baltimore to talk about the family business, upgrading their pizza, handling explosive growth, and keeping the old-school feel that made the shop special. Highlights: 00:52 – Taking Over a Family Pizzeria During COVID 01:51 – The Bell Curve of a Multi-Generational Business 03:02 – Losing Their Pizza Guy & Stepping Into the Role 03:52 – Learning Baker’s Percentages & Rebuilding the Dough 05:41 – Best Product + Best Known = An Unstoppable Force 06:52 – When Growth Outpaced 40-Year-Old Equipment 07:24 – Finally Getting the Lease & Planning a Massive Kitchen Upgrade 08:02 – How Operators Can Create a New Growth Curve 09:46 – Doing 150 Pizzas an Hour With a Tiny Kitchen 10:46 – The Choreography Behind a High-Volume Pizzeria 11:25 – Four-to-Five-Day Dough Fermentation 12:06 – Keeping the Sauce Simple 13:05 – Why Pizza Expo Changed Everything 14:32 – The Unspoken Brotherhood of Pizza Competitions 16:32 – Pizza Karma & Helping Other Competitors 17:06 – Their Award-Winning Margherita 18:08 – Working With Six-Day-Old Dough 19:13 – Why There’s No Such Thing as the “Best” Dough 20:20 – How Pizza Became a Turning Point in Life 22:49 – Carrying on a Family Legacy Through Pizza 24:56 – What Actually Defines Success? 25:33 – Turning Instagram Followers Into Real Sales 26:34 – Recognizing the Signs That You’re on the Right Path 28:06 – Why You Need to Take Inventory of Your Progress 28:53 – Fresh Mozzarella & Respecting the Craft 29:28 – How Small Improvements Compound Over Time 30:25 – The Instagram Strategy: Be the Best Known 31:20 – The Science Behind a Consistent Crispy Bake 32:21 – Water, Time & Temperature: The Pizza “Dance” 34:40 – Why the Micro Details Matter 36:40 – Where Most Pizza Makers Cut Corners 37:09 – The Operators Who Obsess Over Standards 38:27 – “Inspect What You Expect” 39:12 – “What You Permit Is What You Promote” 40:26 – Why You Have to Be Obsessed With What You Do 41:01 – Finding the Work That Gives You More Than Money 43:15 – What’s Good Dough? 44:13 – Feeding People, Making Connections & Building Community Follow them: https://frankspizzaandpasta.com/ https://www.facebook.com/frankspizzaandpasta Frank's Pizza & Pasta (@frankspizzaandpasta) • Instagram profile Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topics: Frank’s Pizza and Pasta, Frank’s Pizza Baltimore, Jerry Von Tempo, Baltimore pizza, Baltimore pizzeria, old school pizzeria, family owned pizza shop, multi generational restaurant, 41 year old pizzeria, pizza business growth, pizza shop viral review, Dave Portnoy pizza review, pizza restaurant success, pizza Expo, pizza dough, bakers percentages, pizza kitchen bottleneck, restaurant equipment upgrade, pizzeria kitchen renovation, high volume pizza shop, cheese pizza, Bacio mozzarella, buffalo mozzarella, pizza business social media, Instagram restaurant marketing, pizza marketing strategy, family restaurant business, pizza entrepreneur, pizza industry, restaurant growth, pizza podcast, What’s Good Dough podcast, Eidref podcast, Baltimore food scene, independent pizzeria, restaurant community, pizza business strategy

What makes a tavern-style pizza stand out—and what does it take to build a pizzeria that can grow beyond the owner? In this episode, Eidref visits Last Round Tavern in San Jose and sits down with owner Caleb Orozco to talk about the unique pizza style he's bringing to the Bay Area.Their tavern-style pizza is thin, crispy, cut into squares, and loaded with ingredients all the way to the edge—but instead of the traditional cornmeal, Caleb uses a sourdough starter. The result is a pizza that's familiar, but completely its own thing. Highlights: 0:00 – Discovering San Jose’s Hidden Tavern-Style Pizza 0:32 – What Makes Last Round Tavern’s Pizza Different 1:00 – Sourdough Meets Chicago Tavern-Style Pizza 1:52 – Rolling, Stretching & Building the Dough 2:24 – The Cuban Pizza: Braised Pork, Ham & Salami 3:07 – 15-Hour Wine-Braised Brisket 3:33 – Building a Taco-Inspired Pizza 3:45 – What Would Caleb Tell His 26-Year-Old Self? 4:20 – Learning to Step Away From the Kitchen 4:50 – Why the Owner Can Become the Biggest Bottleneck 5:00 – Revitalizing East Santa Clara Street 5:35 – Why Last Round Didn’t Offer Online Ordering for Five Years 6:00 – Overcoming Fear & Opening Up to New Opportunities 6:34 – “I Should Have Done This a Long Time Ago” 6:41 – Building a Business That Isn’t Just About the Owner 7:00 – Taking the In-Restaurant Experience Online 7:39 – Creating a Better Online Ordering Experience 8:48 – Tasting the Pizza: The “Hella Texture” Moment 9:30 – The Crunch and Texture They’ve Been Chasing 10:10 – Tasting the 15-Hour Braised Brisket 10:41 – Why They Put So Much Time Into Their Ingredients 10:52 – Creating Something Customers Can’t Find Anywhere Else 11:14 – Final Thoughts: Quality, Value & Doing Something Different Follow them: https://lastroundtavern.com/ https://www.instagram.com/thelastroundsj/ https://www.facebook.com/thelastroundtavern Check out Owner.com: https://bit.ly/3UvMQzy DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.com Topics: Last Round Tavern, Last Round Tavern San Jose, San Jose pizza, tavern style pizza, Chicago tavern style pizza, sourdough tavern pizza, Bay Area pizza, San Jose pizzeria, thin crispy pizza, square cut pizza, sourdough pizza, tavern style pizza California, Cuban pizza, Cuban pork pizza, brisket pizza, taco pizza, wine braised brisket, pizza dough fermentation, pizza business, pizzeria owner, restaurant owner operator, restaurant systems, restaurant bottleneck, online ordering restaurant, restaurant growth, pizza business growth, Bay Area pizzeria, San Jose food scene, pizza entrepreneur, pizza podcast, What’s Good Dough podcast, Eidref podcast, pizza business strategy, independent pizzeria, restaurant marketing, customer experience, pizza industry, artisan pizza, unique pizza concepts

How do you build a successful pizzeria, empower your team, and still have a life outside the restaurant?In this episode, Eidref heads to White Rabbit Gastropub in Frederick, Maryland, home of the World Champion Detroit-style pizza and the team behind Rad Pies.The conversation goes way beyond pizza. From developing the famous Crust We Trust to building systems that allow the owner to step away from the day-to-day, this episode digs into restaurant growth, leadership, dough development, customer experience, and the reality of balancing business with family.The team also breaks down how they built their signature 100% hydration dough, experimented their way to better cheese and baking results, eliminated reservations to increase table utilization, and created a culture where employees are empowered to make mistakes and grow.Highlights:2:38 – Welcome to White Rabbit: World Champion Detroit Pizza3:48 – Why Cheese Pizza Is the Ultimate Test6:08 – The Evolution of the White Rabbit Smash Burger6:53 – The Mentor Who Changed Their Restaurant Strategy8:13 – Building Loyalty Through Happy Hour & Word of Mouth9:28 – Adding $1 Million in Sales Without Massive Volume10:08 – Why They Eliminated Reservations12:08 – Building a Bakery & Commissary Kitchen12:38 – The 100% Hydration Dough Behind Crust We Trust14:08 – Creating the Signature Pepperoni-Filled Crust15:38 – The Science Behind Their Cheese Experiments17:18 – Why 100% Hydration Dough Is So Difficult17:58 – Why They Refuse to Compromise on Their Process19:03 – 25-Year-Old Sourdough Starter & Long Fermentation21:18 – Building the Rad Pies Team21:48 – Empowering Managers to Run the Business23:18 – The Goal of an Owner-Absent Restaurant24:38 – Creating the Crispy Bottom on Detroit Pizza31:08 – The “Cheez-It” Theory Behind the Perfect Crust32:38 – Chasing Consistency Without Going Too Dark44:08 – How Small Markets Can Compete With Big Cities45:28 – What Is the “White Rabbit Attitude”?1:01:18 – Can Systems Give You More Freedom?1:01:58 – Is the Juice Worth the Squeeze?1:02:38 – Eidref’s Question: Is It Time to Open a Pizzeria?1:03:38 – Using a Restaurant as a Professional Proving Ground1:07:38 – Building a Business Without Losing Time With Family1:09:38 – The 60-Day Grind Behind Opening Rad Pies1:11:23 – Learning Every System by Doing It Yourself1:15:08 – Final Advice: Listen, Adapt & Don’t Be Afraid to Change1:16:38 – Why Pizza Brings People Together1:17:38 – The Power of Relationships in the Pizza IndustryFollow them: https://www.instagram.com/radpiesmd/?hl=en Thank you to our show sponsors:Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII DM @whatsgooddoughhttps:// www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topic:detroit style pizza, maryland pizza, rad pies md, best pizza in maryland, maryland food, pizza review, detroit style pizza maryland, rad pies, maryland hidden gems, award winning pizza, pizza vlogger, best pizza md

In this episode of What's Good Dough, we head to Rad Pies in Maryland to see if their Detroit-style pizza lives up to the hype. Known for that signature crispy cheese crust and airy dough, we’re putting their pies to the ultimate test.Highlights:00:07 — White Rabbit / Rad Pies intro & the accidental pepperoni frico crust00:40 — The 100% hydration dough01:04 — 25-year-old starter & 19-hour ambient fermentation02:03 — Why pro pizza makers avoid 100% hydration02:20 — Building the Detroit: killing the gum line & cupping-pepperoni walls02:59 — How the pepperoni frico creates the "glass"03:13 — Tasting: Maryland crab pizza03:40 — Tasting: the smash burger (20,000 a year)03:57 — Tasting: chicken cutlet (pesto & vodka sauce)04:16 — Tasting: Cheese pizza (best showcase of the dough)04:41 — Tasting: broccoli-lemon-ricotta white pizza ("Martha Stewart's prison pizza")05:05 — Running the business: why great food needs great operations05:25 — Letting staff fail, buying out the partner & +$1M in sales06:33 — Happy hour philosophy: converting guests to full-price entréesFollow them:https://www.instagram.com/radpiesmd/?hl=enhttps://www.instagram.com/whiterabbitgastropubThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopic:detroit style pizza, maryland pizza, rad pies md, best pizza in maryland, maryland food, pizza review, detroit style pizza maryland, rad pies, maryland hidden gems, award winning pizza, pizza vlogger, best pizza md

What makes this the "Ferrari" of pizza ovens? In this episode, we go inside the Marra Forni factory to see how the "Ferrari" of brick ovens is built. Founder Francesco Marra share powerful story of moving to America with nothing, facing a major restaurant failure, and eventually building a global business that ships to 37 countries. We also dive into the tech that can double or triple a restaurant's revenue. Highlights: 00:52 – Intro: The Ferrari of Pizza Ovens 01:32 – Inside the Factory: Building Brick by Brick 02:42 – From Failed Pizzeria to Pizza University 04:02 – Static vs. Rotator: Which Oven Doubles Revenue? 05:55 – The Art of the Bake: Maximizing Deck Space 06:54 – History & Consistency: Learning from Pompeii 08:34 – The Business of Marra Forni: 600 Ovens a Year 09:15 – The Rise of High-Performance Electric Ovens 10:14 – Francesco’s 5 P’s for Building a Great Business Follow them: https://marraforni.com/ https://www.instagram.com/marraforni/?hl=en Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topic:pizza oven, brick oven, Marra Forni, pizzeria revenue, pizza business, commercial oven, wood fired oven, electric pizza oven, pizza equipment, restaurant tech, pizza university, artisanal pizza, pizza industry, restaurant profit, oven factory, pizza manufacturing, rotary oven, authentic pizza, dough consistency, pizza gear, high-volume pizzeria, professional pizza oven, pizza marketing, restaurant operations, bakery equipment

What happens when a pizza shop expects to do $6,000 a day... but ends up doing $16,000? In this episode, Eidref visits Odie's Pizza in San Diego and sits down with founder Odie O’Connor to discuss one of the fastest-growing pizza concepts in Southern California. From building a vegan Detroit-style pizza brand in Portland to launching a surf-inspired sourdough pizza shop that generated over $1 million in its first few months, Odie shares the systems, mindset, and lessons behind scaling a high-volume restaurant. This conversation covers dough production, team building, customer service, expansion plans, and the mental challenges that come with explosive growth. Highlights:00:52 – Crushing Projections: From $6K Days to $16K Days 01:12 – Producing Up to 800 Pizzas Per Day 01:42 – The Dough System Powering High Volume 02:12 – Why Odell Returned to San Diego 02:42 – Building a Surf, Skate & Punk Rock Pizza Brand 03:12 – The Unexpected Explosion in Sales 03:42 – Scaling Without Selling Out 04:12 – Managing a 22-Person Team During Peak Service 04:32 – Redefining What's Possible in a Small Space 04:52 – What Good Dough Means to Odell 05:22 – High Hydration, Long Fermentation & Sourdough 05:52 – Switching From Conveyor Ovens to PizzaMaster Ovens 06:32 – The Hardest Part of Running a High-Volume Restaurant 07:12 – Training Pizza Makers Under Pressure 07:42 – Handling Customer Complaints the Right Way 08:22 – Why Great Customer Service Builds Loyalty 08:52 – Growing From Pop-Up to Food Truck to Brick & Mortar 09:32 – Why Starting Small Matters 09:52 – The Pizza That Defines Odie's 10:22 – Expanding to a Second Location 10:52 – Raising Capital and Scaling the Brand 11:32 – Surpassing First-Year Revenue Goals 12:12 – The Reality of Overnight Success 12:42 – Managing Stress as an Entrepreneur 13:22 – Therapy, Mindset, and Staying Present 14:02 – What If Everything Goes Right? 14:32 – Gratitude, Success, and Building Something You Love Follow them: https://www.instagram.com/propizzamaker/ https://www.facebook.com/papaspizzacaborojo/ Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topic: odies pizza, odie's pizza san diego, san diego pizza, sourdough pizza, sourdough pizza shop, pizza business growth, high volume pizzeria, pizza restaurant systems, pizza dough production, pizza master ovens, pizza entrepreneur, pizza shop success story, restaurant scaling, restaurant operations, pizza business podcast, what’s good dough podcast, eidref podcast, surf skate pizza culture, california pizza, pizza startup story, million dollar pizzeria, restaurant leadership, pizza team building, pizza customer service, expanding a pizzeria, restaurant growth strategy, pizza industry insights, opening a second restaurant, successful pizza business, san diego food scene, artisan pizza business, pizza operator mindset

What are the best upgrades you can make to run smoother, faster, and more profitable pizza catering events? In this episode, Eidref breaks down the seven biggest upgrades he's making to his pizza catering setup for 2026. After five years of catering as a side hustle, a sudden influx of new bookings pushed him to rethink every part of his operation. From cooler systems and organization hacks to rotating pizza stones and workflow improvements, this episode is all about working smarter, delivering a better customer experience, and building a catering business that scales. Whether you're a pizza caterer, food entrepreneur, or mobile pizza operator, you'll find practical ideas you can implement immediately. Highlights:00:52 – Why 2026 Is a Big Year for Pizza Catering01:32 – The Question That Improves Every Event01:52 – Upgrade #1: Bigger Coolers, Fewer Trips02:52 – Keeping Food Safe During Delays03:42 – Titan Ice Packs vs Traditional Ice04:12 – Upgrade #2: Every Bin Has a Job05:22 – Why Clear Bins Aren't the Real Solution05:52 – Building a System Instead of Buying More Gear06:52 – Creating Bin Checklists and Team Reference Cards08:07 – Solving the "Where Is Everything?" Problem08:52 – Upgrade #3: Contractor Bags for Faster Cleanup09:52 – Protecting Equipment and Saving Your Back10:52 – Using Business Credit Cards to Fund Upgrades11:22 – Upgrade #4: Rotating Pizza Stones12:32 – How Rotating Stones Improve Consistency14:02 – Better Heat Distribution and Faster Production15:12 – Why Better Execution Creates More Referrals16:12 – Reinvesting Catering Profits Into the Business16:22 – Upgrade #5: Using an Ooni Volt as a Pizza Warmer17:52 – Serving More Guests Without Sacrificing Quality18:52 – Battery Power Solutions for Mobile Catering19:42 – Upgrade #6: Bed Risers for Higher Workstations20:32 – Saving Your Back During Long Events20:57 – Upgrade #7: Sliding Pizza Peels21:42 – The Cheapest Upgrade That Saves the Most Time22:02 – Lessons Learned and Final Thoughts 7 PRO UPGRADES FOR PIZZA CATERING — GEAR LIST• Igloo Max Cold 150 qt (topping cooler) → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006 • Igloo Max Cold 150 qt (dough cooler) → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006 • Titan High Performance Ice Packs (8-pack) → https://www.costco.com/p/-/titan-high-performance-ice-packs-8-pack/4000241024 • HDX 40-gallon storage tote → https://www.homedepot.com/p/HDX-40-Gal-Tough-Storage-Tote-in-Black-with-Yellow-Lid-999-40G-HDX/328027044 • Hefty 55 Gal No Scent Contractor Bags (16 pk) → https://www.walmart.com/ip/Hefty-Heavy-Duty-Contractor-Extra-Large-Trash-Bags-55-gallon-16-Count/40547485 • 💳 Chase Ink Business Cash → http://chase.com/ • Ooni Rotating Stone → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006 • Ooni Volt 1 → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006 • OUPES Exodus 2400 Portable Power Station → https://oupes.com/products/oupes-exodus-2400-portable-power-station-2400w-2232wh • Bacio Cheese — operator sample request → https://bit.ly/3FmQ3up • Temu sliding pizza peel → https://www.temu.com/sliding-pizza-peel--pizza-spatula-paddle-transfers-pizza-perfectly-to-oven-or-stone-pala-pizza-scorrevole-g-601101783448977.html • Utopia Bedding Bed Risers (3"/5" adjustable) → https://www.amazon.com/Utopia-Bedding-Premium-Adjustable-Furniture/dp/B073WFCV1L • Lifetime 6-foot folding table (Costco) → https://www.costco.com/p/-/lifetime-commercial-6-fold-in-half-table-2-pack/4000390113 •Corto → ]https://bit.ly/457DNII Topic:pizza catering, pizza catering business, mobile pizza catering, pizza catering equipment, pizza catering setup, pizza catering upgrades, pizza business tips, pizza catering workflow, mobile pizzeria setup, pizza operator tips, pizza catering systems, rotating pizza stone, ooni rotating stone, ooni volt pizza warmer, pizza catering cooler setup, pizza catering organization, pizza catering bins,

What does it really take to build a million-dollar pizza shop with no investors, no dining room, and only 900 square feet? In this episode, Eidref sits down with Fred Santos of Square Pizza Co., a pizzeria quietly doing massive numbers out of a tiny shop in Pacific Beach. Fred and his partner Bruno bootstrapped everything themselves, worked brutal hours for years, and built a cult following around square pizzas most people had never even heard of. This conversation dives into sacrifice, systems, dough philosophy, and the long grind behind building a real pizza business from scratch. Highlights: 01:11 – A 900ft² Pizza Shop Doing $1 Million a Year 01:32 – Living Inside the Shop to Make It Work 01:50 – Massive Volume Without a Dining Room 02:00 – Why Staying Open Until 2AM Matters 02:12 – Winning First Place at Pizza Expo 02:22 – Going Viral Across San Diego 02:35 – Selling Hundreds of Pizzas After the Win 02:51 – Fred’s East Coast Pizza Roots 03:42 – Learning From Busy Sicilian Family Shops 04:07 – Bringing Square Pizza to San Diego 04:12 – Working 105+ Hours Every Week 04:48 – Bootstrapping the Entire Business 05:35 – Why Most Restaurants Fail Early 05:50 – Building a Business Like Planting a Tree 05:54 – The Dough System Behind Their Pizza 06:20 – Beach Pizza: A Style Most People Don’t Know 06:29 – The Unusual Techniques Behind Beach Pizza 06:43 – Why They Use Paper Plates for Dough 07:42 – Running One of the Tightest Small-Shop Operations 08:14 – Expanding After Nearly a Decade of Grinding 08:32 – What Fred Is Truly Grateful For Follow them: https://squarepizzaco.com/ http://www.facebook.com/squarepizzaco https://www.instagram.com/squarepizzaco https://www.tiktok.com/@squarepizzaco Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topic:square pizza co, fred santos pizza, san diego pizza shop, pacific beach pizza, million dollar pizzeria, bootstrapped pizza business, pizza expo winner, detroit style pizza san diego, beach pizza, square pizza business, how to open a pizzeria, pizza shop success story, independent pizzeria, restaurant hustle story, pizza dough system, high hydration pizza dough, pizza business podcast, what’s good dough podcast, eidref podcast, restaurant entrepreneur story, small shop big revenue, pizza industry insights, pizza operator story, pizza business growth, chef driven pizza, successful pizza shop systems

How can a three-time world pizza champion still struggle to fill his own shop? In this episode, Eidref sits down with Ryan Ososky, a three-time world pizza champion and Pizza Maker of the Year, to unpack one of the most interesting contradictions in pizza. Ryan has the trophies, the technique, and one of the most dialed-in Detroit-style pies in West Hollywood—but the crowds haven’t always matched the accolades. From building award-winning pizza to navigating the brutal economics of running a restaurant in Los Angeles, this conversation gets into what success in the pizza business really looks like. Highlights: 00:52 – Winning Awards vs Winning in Business 01:02 – Meet Ryan: 3-Time World Champion 01:22 – Why Trophies Don’t Guarantee Customers 01:52 – Building a Detroit-Style Pizza 02:22 – The Reality: Not Busy Enough 02:52 – What It Feels Like to Win but Struggle 03:22 – What Actually Defines a “Real Win” 03:52 – Competition vs Real-World Success 04:22 – Why LA Is a Tough Market 04:52 – High Costs, Labor, and Small Business Pressure 05:22 – Why Restaurants Struggle to Survive 05:52 – Still Showing Up and Staying in the Fight 06:22 – What Makes Detroit-Style Pizza Different 06:52 – Tasting the Product: Does It Deliver? 07:22 – Dough Process & Fermentation Breakdown 07:52 – Chef-Driven Pizza Concept Explained 08:22 – Why Great Pizza Still Might Not Be Enough 08:52 – The Big Question: What’s Missing? 09:22 – Staying in the Game Despite the Odds Follow them: https://www.instagram.com/dtown_pizzeria/?hl=en https://www.dtownpizzeria.com/ https://www.facebook.com/dtownpizzeria/ Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topic: pizza business vs pizza awards, world pizza champion reality, why great pizza doesn’t guarantee success, restaurant struggles los angeles, detroit style pizza business, pizzeria marketing problems, why restaurants fail even with awards, chef driven pizza concept, small business restaurant challenges, pizza shop not busy problem, pizza competition vs real world success, building a successful pizzeria, restaurant profitability issues, pizza industry truth, running a pizzeria in la, high cost restaurant operations, independent pizza shop struggles, what makes a pizzeria successful, pizza customer demand vs quality, food business reality check

How far would you go to become a world pizza champion? In this episode, Eidref sits down with Wilhelm Rodriguez, a world pizza champion who spent years chasing one of the toughest titles in the industry. From competing in pizza acrobatics to grinding through multiple losses in Las Vegas, Wilhelm shares what it really takes to win on the biggest stage. This is a story about obsession, resilience, and why even after reaching the top, the ultimate goal still isn’t finished. Highlights: 0:53 – The Dream of Becoming a World Pizza Champion 1:13 – Meet Wilhelm Rodriguez 1:43 – From Acrobatics to Pizza Competitions 2:13 – Why Acrobatics Builds Better Pizza Makers 2:43 – Entering the World of Pizza Competitions 3:13 – Why Las Vegas Is the Toughest Stage 3:43 – The Pressure of Competing Twice to Win 4:13 – Years of Losses and Almost Quitting 4:43 – Breaking Through in the International Division 5:13 – Obsessing Over Every Detail to Win 5:43 – Winning Both Rounds in Vegas 6:13 – Representing Puerto Rico on the World Stage 6:43 – Going Viral and National Recognition 7:13 – Hard Work Behind the Success 7:43 – Life After Becoming World Champion 8:03 – The Dream of Becoming a World Pizza Champion (Team) 8:33 – The Meaning of Legacy and Purpose 8:53 – The Emotional Reality of Achieving Your Dream Follow them: https://www.instagram.com/propizzamaker/ https://www.facebook.com/papaspizzacaborojo/ Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topic:world pizza champion, wilhelm rodriguez pizza, pizza competition vegas, las vegas pizza expo, pizza expo 2025, world pizza champions team, pizza acrobatics, pizza tossing tricks, how to become a pizza champion, pizza competition training, pizza business motivation, pizza maker story, puerto rico pizza, successful pizza chef, pizza industry insights, pizza podcast, what’s good dough podcast, eidref podcast, pizza entrepreneur journey, pizza skills training, competitive pizza making, pizza expo competition, pizza champion mindset, restaurant success story, chasing your dream story, pizza career path, food competition documentary, behind the scenes pizza expo

How does a Bay Area pizzeria quietly become a $2 million business? In this episode, Idris sits down with Leah, owner of Pizza Leah, to break down how a small-town pizzeria quietly hit $2 million in annual sales. From opening 20 locations to walking away for her health, Leah shares how she rebuilt her life—and built a highly efficient pizza operation rooted in systems, consistency, and intentional decisions. Highlights: 0:52 – From Dine-In Vision to Takeout Reality 1:22 – Meet Leah: From 20 Stores to One Shop 1:52 – How COVID Reshaped the Business 2:22 – Small Shop, Big Numbers 2:52 – The Oven Bottleneck Problem 3:22 – Why Systems & Communication Matter 3:52 – Opening 20 Restaurants & Burning Out 4:32 – Leaving for Health & Starting Over 5:12 – Dough Philosophy: Long, Slow, Cold Fermentation 5:52 – Balancing Flavor: Salt, Fermentation & Ingredients 6:32 – Hybrid Pan Pizza & Production Efficiency 7:12 – Hitting $2 Million in Sales 7:42 – The Stress of Running a Restaurant 8:12 – Customer Loyalty & Small Town Advantage 8:32 – Intentionality Over Everything Follow them: https://www.pizzaleah.com/ https://www.instagram.com/pizzaleah707 Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topic:bay area pizzeria, pizza leah, leah pizza leah, sonoma county pizzeria, windsor california pizza, $2 million pizzeria, successful pizzeria business, pizza shop success story, pizza restaurant systems, pizzeria operations, small town restaurant success, takeout pizza business, covid restaurant pivot, pizza shop efficiency, kitchen workflow systems, restaurant communication systems, pizza dough fermentation, long cold fermentation pizza, new york style pizza dough, hybrid pan pizza, pizza production efficiency, restaurant owner story, pizza business podcast, how to open a pizzeria, scaling a pizza business, independent pizzeria, pizza industry insights

What does it really take to serve 58 pizzas in just 45 minutes… at a wedding where everything has to be perfect? In this episode, we go behind the scenes with Linda and Abby of Fired Up Fresh, a mother-daughter duo specializing in high-pressure mobile pizza catering. From months of preparation to last-minute improvisation, they show how chaotic wedding events are transformed into a seamless, high-performance operation. We break down their entire process—from prepping dough days in advance, managing dietary restrictions on the fly, and optimizing workflow with parbaked pizzas, to executing a flawless dinner service under extreme time pressure. This episode reveals the real “secret sauce” behind catering success: preparation, systems, and the ability to adapt when things don’t go as planned. Highlights: 01:00 – Serving 58 pizzas in 45 minutes: the challenge 01:10 – Why wedding catering is more complex than it looks 01:21 – Introducing Fired Up Fresh and their mobile catering model 01:30 – The 2-month preparation process behind each event 01:43 – Setting up on-site: trailer, tent, and buffet logistics 01:55 – Starting the oven hours before service 02:14 – Managing pizza temperature and quality 02:24 – Calming clients and building trust on wedding day 02:49 – The mental pressure of catering events 03:05 – Handling dietary restrictions and last-minute changes 03:27 – Improvising ingredients on the fly 03:44 – The importance of preparation and sleep 04:06 – Confidence built through experience 04:22 – Simplifying the menu for efficiency 04:34 – Preparing appetizers and charcuterie cups 04:50 – Coordinating service across multiple locations 05:02 – Experiencing the wedding while waiting for service 05:32 – Preparing pasta and additional menu items 06:02 – Finalizing the pizza menu for the event 06:18 – Why parbaking dough saves time during service 06:49 – Streamlining the pizza assembly process 07:10 – “The 7 Ps”: proper planning prevents poor performance 07:31 – The real secret sauce: systems and organization 07:48 – Managing pizza flow and buffet consistency 08:04 – Transitioning from prep to full service 08:20 – Trusting your team during high-pressure moments 08:34 – Finding rhythm during peak service 08:53 – Managing extreme oven temperatures 09:01 – Producing pizzas at high speed during service 09:16 – Optimizing layout for faster workflow 09:32 – Why parbaking is a game-changer 09:46 – Creating custom meals for dietary needs 10:03 – Serving gluten-free and dairy-free guests 10:19 – Matching the wedding aesthetic and theme 10:44 – Designing a seamless guest experience Follow them: https://www.instagram.com/firedupfresh/ https://www.firedupfresh.net/ https://www.facebook.com/people/Fired-Up-Fresh/100054240770535/ Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topic:wedding catering pizza, mobile pizza catering, pizza catering business, wedding food catering ideas, catering for weddings, pizza for weddings, mobile catering business, food catering behind the scenes, wedding catering tips, high volume catering, catering workflow, catering preparation, event catering business, pizza catering service, outdoor wedding catering, catering logistics, catering setup process, food service at weddings, catering stress management, catering team workflow, pizza business catering, pizza event service, artisan pizza catering, catering for large events, catering 100 guests, catering dietary restrictions, gluten free catering options

What if the smartest way to start a pizza business isn’t opening a restaurant… but avoiding rent entirely? In this episode of the What's Good Dough Podcast, we spend the day with Jeremy and Michelle, the team behind Gabacool Pizza, an award-winning pizza pop-up that built a powerful brand without the massive overhead of a traditional restaurant. From prepping in a commissary kitchen to selling out at brewery pop-ups, they’ve built a business that prioritizes flexibility, creativity, and community. Throughout the episode, they break down their entire workflow—from prep and transport logistics to branding, menu design, and the realities of running a food business without a permanent location. If you've ever thought about starting a pizza business but were intimidated by restaurant rent, this episode offers a real blueprint. Highlights: 02:57 – Arriving at the Petaluma commissary kitchen 03:12 – Why pop-ups still need a legal kitchen space 04:25 – Storage rules and health regulations for food businesses 04:57 – Managing trips between the kitchen and the event location 05:39 – Preparing ingredients for hundreds of pizzas in a shared fridge 06:39 – Organizing dough trays and prep workflow 09:41 – Why their commissary kitchen supports the local community 10:43 – Supporting artists and designing the Gabacool brand 11:19 – How they originally transported their entire pizza operation in small cars 12:00 – Designing a van setup for maximum efficiency 16:00 – Packing equipment and organizing mobile pizza operations 20:00 – Why brewery pop-ups work as a business model 23:57 – Building real relationships with brewery partners 25:10 – Selling out early and the challenges of high demand 30:00 – The realities of running a pizza pop-up every weekend 37:24 – The physical demands of catering and pop-up events 38:53 – Creating a clean and memorable pop-up brand experience 46:05 – Lighting, propane, and the technical side of running a mobile kitchen 50:00 – Dialing in oven temperatures for outdoor pizza service 01:00:00 – The moment a pop-up setup starts feeling like a real restaurant 01:05:49 – Creating weekly specials using local farm ingredients 01:06:20 – Non-food tasks required to run a food business 01:06:30 – Branding, merch design, and social media strategy 01:08:55 – Running a business without a traditional office 01:10:48 – Designing marketing materials from a phone or tablet 01:11:04 – Michelle’s background in events, design, and hospitality 01:15:30 – Learning to run multiple pizza ovens during service 01:16:40 – The trial-and-error process of improving systems and workflow 01:16:47 – Winning a scholarship to Pizza University 01:19:00 – Overcoming imposter syndrome in the pizza industry 01:31:25 – Dough ball size, fermentation, and pizza technique 01:34:00 – Jeremy’s culinary school experience and career path 01:35:42 – Breaking down how their pizza bakes in the oven 01:50:24 – Reflecting on making over 20,000 pizzas and building a community Follow them: https://www.gabacoolprovisions.com/ https://www.facebook.com/profile.php?id=61557383763722 https://www.instagram.com/gabacool_provisions?igshid=NzZlODBkYWE4Ng%3D%3D&utm_source=qr Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topic: pizza pop up, pizza pop up business, pizza pop up restaurant, starting a pizza business, pizza business blueprint, how to start a pizzeria, pizzeria startup costs, restaurant startup without rent, pizza entrepreneurship, pizza business model, commissary kitchen pizza, pop up restaurant business, brewery pop up food, pizza brand building, pizzeria marketing, pizza business tips, pizza entrepreneur story, award winning pizza

What if the smartest way to start a pizza business isn’t opening a restaurant… but avoiding rent altogether? In this episode, we spend the day with Jeremy and Michelle of Gabacool , an award-winning pizza pop-up that built a powerful brand without the massive overhead of a traditional pizzeria. From prepping in a $235/month commissary kitchen to selling out every weekend at brewery pop-ups, they’ve created a system that prioritizes flexibility, strong branding, and high-quality ingredients. We break down how their pop-up model works, why they refuse to pay venues to operate, the importance of creating a memorable brand presence, and how thoughtful dough fermentation and ingredient sourcing elevate their pizza. It’s a blueprint for anyone who wants to start a food business without the risk of a full restaurant lease. Highlights: 00:00 – Women’s Pizza Month scholarship announcement 00:22 – Why most famous pizzerias are run by men 00:35 – The surprising cost Gabacool completely avoids 00:51 – Introducing Jeremy & Michelle of Gabacool 01:09 – Inside their $235/month commissary kitchen 01:30 – Storing ingredients and prepping for 300–400 pizzas a weekend 01:53 – Why traditional restaurant rent can reach $5k–$10k 02:04 – Packing up for the pop-up service 02:28 – Running a “sell-out model” for pizza nights 02:43 – Arriving at Moonlight Brewing in Santa Rosa 02:53 – The brewery partnership model 03:04 – Why they refuse to pay venues to operate 03:21 – Running a pizza business with almost zero fixed overhead 03:47 – Setting up the pop-up restaurant tent 04:03 – The $6,000 custom tent and branding strategy 04:41 – Why strong visual branding matters for pop-ups 04:53 – How branding helped people remember Gabacool 05:05 – Setting up the kitchen and becoming a restaurant in minutes 05:27 – The origin story of the Gabacool name 05:52 – Running the business beyond cooking: design, website, merch 06:06 – Building the business without a traditional office 06:13 – Winning a Pizza University scholarship 06:41 – How their pop-up kitchen workflow operates 07:05 – Their dough formula: flour blend, hydration, and fermentation 07:50 – Culinary training and lessons from the CIA 08:14 – Evaluating the final pizza bake 08:26 – The constant tweaking required for pop-ups 09:07 – Sponsor segment: managing cheese costs in pizzerias 09:11 – The “Snail of Approval” and what it represents 09:42 – Growing from 10 pizzas a night to 65+ 10:03 – Why community is the real reward of running a pizzeria 10:38 – Final takeaway: building a premium brand without a storefront Follow them: https://www.gabacoolprovisions.com/ https://www.facebook.com/profile.php?id=61557383763722 https://www.instagram.com/gabacool_provisions?igshid=NzZlODBkYWE4Ng%3D%3D&utm_source=qr Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topic: pizza pop up, pizza pop up business, pizza pop up restaurant, starting a pizza business, pizza business blueprint, how to start a pizzeria, pizzeria startup costs, restaurant startup without rent, pizza entrepreneurship, pizza business model, commissary kitchen pizza, pop up restaurant business, brewery pop up food, pizza brand building, pizzeria marketing, pizza business tips, pizza entrepreneur story, award winning pizza, artisan pizza making, pizza dough fermentation, pizza dough recipe, pizza dough hydration, pizza fermentation process, pizza making techniques, pizza chef tips, pizza industry insights, pizza business strategy, pizza startup guide, mobile pizza business, food pop up business, restaurant pop up concept, pizza workflow kitchen, pizza equipment setup, pizza branding strategy, pizza small business,

What happens when an engineer quits his job, goes all-in on pizza, and builds a slice shop obsessed with consistency? In this episode of What’s Good Dough, Eidref is with Charlie Anderson, founder of Good Pizza Cleveland, to talk about the real work behind opening a modern slice shop. From menu minimalism and workflow design to dough fermentation, content creation, and long-term vision, this is a deep dive into what it actually takes to make great pizza— consistently. Highlights: 2:05 – Building a New York-style slice shop in Cleveland 4:15 – Modern pizzeria branding & restaurant interior design strategy 6:00 – Why a 6-item pizza menu improves consistency and profitability 8:30 – Weighing pizza toppings for cost control & operational consistency 10:50 – Commercial pizza oven management: stone temp, bake time & workflow 13:40 – The realities of running a high-volume slice shop 15:30 – Quitting engineering to open a pizzeria full-time 18:10 – From pizza pop-ups to brick-and-mortar restaurant ownership 21:00 – Imposter syndrome as a pizza entrepreneur & content creator 24:10 – Reverse-engineering New York pizza & building a pizza YouTube channel 27:00 – Using Instagram & organic social media to grow a local restaurant 30:00 – Poolish vs straight dough: 73% hydration pizza dough formula 33:20 – Controlling dough temperature for consistent fermentation 36:10 – Two-stage dough balling technique for stronger pizza crust 40:00 – Why long fermentation doesn’t always mean better pizza 43:00 – How to identify over-proofed pizza dough in a restaurant setting 46:20 – Slice shop bottlenecks: staffing, speed & labor efficiency 50:00 – Increasing restaurant revenue through operational efficiency 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 Corto: ⁠https://bit.ly/457DNII⁠ Join my Instagram Community Channel: ⁠https://www.instagram.com/channel/AbbWnReTYIlCfO21/⁠ Patreon Page: ⁠patreon.com/whatsgooddough⁠ DM ⁠@whatsgooddough⁠ ⁠https://www.instagram.com/whatsgooddough/⁠ email me: ⁠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

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 Fresh0:40 – Pros & Cons of Offering Fewer Pizzas1:20 – Meet Charlie Anderson of Good Pizza Cleveland2:00 – From First Pizza to Opening a Pizzeria2:45 – Designing a Modern Slice Shop Experience3:30 – Building a New York–Style Slice Shop in Cleveland4:10 – Why Good Pizza Only Offers Six Pizzas4:50 – Dialing in the Core Menu5:30 – Making the Pepperoni Pie6:00 – Four-Cheese Blend Breakdown6:30 – Shredding Cheese In-House6:50 – Solving the Sauce Consistency Problem7:20 – Sauce Application Without a Ladle7:50 – Perfect Slice Bake & Reheat StrategyFollow them:https://goodpizzacleveland.com/https://www.instagram.com/goodpizzacleveland/?hl=enhttps://www.tiktok.com/@goodpizzacleveland?lang=en https://www.youtube.com/@GoodPizzaClevelandThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3up Cheesehog- let them know What's Good Dough Sent Youinfo@cheesehogmachine.comJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: [patreon.com/whatsgooddough](http://patreon.com/whatsgooddough)DM [@whatsgooddough](https://www.instagram.com/whatsgooddough/#)https://www.instagram.com/whatsgooddough/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

What happens when you open a slice shop during a pandemic, with no dining room and no walk-in traffic? In this episode, we sit down with Lars Smith, Chef and Co-Owner of State of Mind Slice House and the mind behind State of Mind Slice House in Palo Alto. Lars shares how lessons from past failures, smart pricing, and intentional design helped him build a high-performing slice shop during and after the pandemic. Highlights: 0:52 – Opening during the pandemic 1:39 – Why smaller restaurants are winning right now 2:14 – Location strategy without foot traffic 3:27 – Designing the slice case 4:27 – Freshness standards and waste control 4:56 – Pricing slices and accounting for waste 5:51 – Customer-first mindset vs cost-saving mindset 6:21 – Weekly sales and waste benchmarks 6:53 – Scaling recipes from restaurant to slice shop 7:46 – Advice for aspiring slice shop owners 8:34 – Designing customer flow for high-volume service 9:19 – Final thoughts and takeaways Follow: https://www.instagram.com/lboogiesmith/?hl=en https://www.instagram.com/stateofmindslicehouse/ https://www.facebook.com/stateofmindslicehouse/ https://www.stateofmindslicehouse.com/ Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topic: pizza slice shop, slice house business, pizza shop success, small pizza shop, $2M pizza shop, high volume pizza shop, restaurant business model, pizza shop operations, slice shop pricing, pizza waste management, restaurant profit margins, pizza shop startup, opening a slice shop, pizza shop design, restaurant flow design, grab and go restaurant, pandemic restaurant success, pizza entrepreneur, restaurant owner interview, pizza podcast, food business podcast, how to open a pizza shop, pizza shop location strategy, slice case design, pizza industry insights, restaurant operations strategy, pizza business tips, independent pizza shop, state of mind slice house, lars smith pizza

What if everyone told you your pizzeria would fail because of its location — and you proved them wrong by selling 275 pizzas in just four hours? In this episode of What’s Good Dough, we sit down inside Fired Pizza in Stockton, CA — a pizzeria that broke nearly every “rule” people swear by in the restaurant industry. From being told their location would never work, to transitioning from a mobile pizza trailer to a full brick-and-mortar restaurant, this conversation goes deep on resilience, smart compromises, and building a business that customers choose to go out of their way for. We talk pizza philosophy, Neapolitan vs expectations, pricing challenges, build-out realities, and what it actually takes to survive (and thrive) in today’s pizza landscape. Highlights: 0:00 – Why this pizzeria “should’ve failed” 1:00 – Selling 200–275 pizzas in a single night 1:55 – From food truck muscle memory to restaurant survival 2:20 – Keeping the menu simple on purpose 3:25 – Oven temps, bake times, and “send it straight to hell” 3:55 – Educating customers on Neapolitan pizza 4:50 – Ranch on pizza (yes, proudly) 5:30 – Less cheese, more balance 6:30 – Why pizza was always the end goal 7:10 – Betting half their savings on a mobile pizza trailer 8:10 – The worst first catering event imaginable 9:00 – Why beer and wine drive ~30% of revenue 10:00 – Pricing reality: $18 pizzas and customer pushback 13:25 – Building out the restaurant themselves 14:30 – A full year to open the doors 15:05 – “What’s Good Dough?” Follow Fired Pizza: https://www.instagram.com/fired_pizza/?hl=en Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topic:pizza podcast, pizzeria success story, opening a pizzeria, restaurant startup story, pizza business, Neapolitan pizza, wood fired pizza, pizza shop owner interview, food truck to restaurant, small business success, restaurant location myth, pizza entrepreneur, pizza industry, artisan pizza, independent pizzeria, California pizza, Stockton pizza, fired pizza, pizza oven cooking, pizza margins, restaurant pricing, pizza menu strategy, pizza education, craft beer and pizza, restaurant build out, DIY restaurant build, pizza trailer business, mobile pizza business, how to start a pizzeria, pizza business mistakes, pizza passion, pizza culture, food entrepreneurship

What if the reason this pizza won wasn’t a secret ingredient… but a decision most people wouldn’t make? Slice on Broadway just took home Best Cheese Slice at the 2025 Las Vegas Pizza Expo and was named Best Pizzeria in the State—and today, we’re sitting down with owner-operator Rico Lunardi to find out why. From dough hydration and cheese blends to Pittsburgh pizza culture and consistency under pressure, this episode goes deep into what it actually takes to make great pizza… and keep it great. 0:26 – Why Slice on Broadway stands out (and the “secret cheese blend”) 1:41 – Dough hydration, consistency, and why small changes matter big 2:56 – The accidental sugar-in-the-dough story 🍩 4:11 – Flour choices, competitions, and learning from Italy 5:11 – The Pittsburgh 50/50 provolone–mozzarella cheese blend explained 6:01 – Sauce philosophy: tomatoes, freshness, and staying consistent 7:06 – Winning awards, pizza loyalty, and why pizza gets so personal 8:21 – Pittsburgh pizza cuts: slices vs “cuts” 9:21 – Staying authentic in competitions (and regretting one change) 10:41 – Cheese texture, shredding in-house, and operational realities 12:11 – What “good dough” really means: patience, time, and care Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto: https://bit.ly/457DNII Ooni: https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006 Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: claire@whatsgooddough.com Topic: award-winning pizza, best cheese slice, Las Vegas Pizza Expo 2025, Slice on Broadway, Pittsburgh pizza, pizza podcast, What’s Good Dough podcast, pizza dough technique, pizza making process, New York style pizza, provolone mozzarella blend, pizza cheese blend, pizza dough hydration, professional pizza making, pizzeria owner interview, pizza industry podcast, artisan pizza, how award-winning pizza is made, secret behind great pizza dough, Pittsburgh style pizza cheese, pizza expo competition tips, staying consistent in pizza making, pizza dough fermentation process, what makes good pizza dough, Rico Lunardi, Slice on Broadway Pittsburgh, pizza podcast interviews, pizza behind the scenes, pizza shop story, pizza culture USA, pizza craftsmanship, small business food podcast Highlights