What's Good Dough?

What's Good Dough
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I quit my job for pizza. Should you? My name is Eidref Laxa and I am a Mobile Caterer, Ooni Ambassador, and Pan Pizza Champion. Pizza changed my life. I'm guessing that if you're here, it's already changed yours. I started this podcast to learn about pizza and starting a pizzeria. I’m not ready to open a brick and mortar just yet, but I’m still obsessed with learning from pizza operators. Because one day, I just might. I'm just busy doing other things first.

  1. 2D AGO

    The $0 Rent Strategy That Launched An Award Winning Pizza Concept

    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 @whatsgooddoughhttps://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,

    11 min

  2. FEB 22

    Charlie Anderson of Good Pizza

    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 Cleveland4:15 – Modern pizzeria branding & restaurant interior design strategy6:00 – Why a 6-item pizza menu improves consistency and profitability8:30 – Weighing pizza toppings for cost control & operational consistency10:50 – Commercial pizza oven management: stone temp, bake time & workflow13:40 – The realities of running a high-volume slice shop15:30 – Quitting engineering to open a pizzeria full-time18:10 – From pizza pop-ups to brick-and-mortar restaurant ownership21:00 – Imposter syndrome as a pizza entrepreneur & content creator24:10 – Reverse-engineering New York pizza & building a pizza YouTube channel27:00 – Using Instagram & organic social media to grow a local restaurant30:00 – Poolish vs straight dough: 73% hydration pizza dough formula33:20 – Controlling dough temperature for consistent fermentation36:10 – Two-stage dough balling technique for stronger pizza crust40:00 – Why long fermentation doesn’t always mean better pizza43:00 – How to identify over-proofed pizza dough in a restaurant setting46:20 – Slice shop bottlenecks: staffing, speed & labor efficiency50:00 – Increasing restaurant revenue through operational efficiency Follow them:⁠https://goodpizzacleveland.com/⁠⁠https://www.instagram.com/goodpizzacleveland/?hl=en⁠⁠https://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 ⁠@whatsgooddough⁠⁠https://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

    59 min

  3. FEB 15

    Why This Cleveland Pizza Shop Only Sells 6 Items

    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

    8 min

  4. JAN 18

    How A 1000 Sq Ft Slice Shop Does 2 Million A Year

    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 @whatsgooddoughhttps://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

    10 min

  5. JAN 11

    They Told Him This Location Would Fail. Now He Sells 275 Pizzas in 4 Hours.

    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 @whatsgooddoughhttps://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

    16 min

  6. 12/14/2025

    Meet The Secret Cheese Blend Winning All The Pizza Competitions

    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 @whatsgooddoughhttps://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

    13 min

  7. 12/07/2025

    4 Lessons From My First Wedding Pizza Catering

    What really happens when you cater a wedding for the first time—especially when it’s your cousin’s big day? In this episode, I break down the behind-the-scenes reality of catering my first-ever wedding. From long-distance travel and unexpected costs to dough management disasters and learning the power of preparation, these lessons can help any pizza operator—whether you're established or just getting started. Let’s dive into the four biggest takeaways that shaped the entire experience. Highlights: 0:54 – Setting the scene: my cousin’s wedding + the pressure to get it right 1:03 – Realizing the true cost of saying yes to family 1:21 – Lesson 1: Charge the right amount 1:25 – How pricing affects crew pay, food cost, travel, & mental load 2:50 – Lesson 2: Timing is everything, especially dough management 3:54 – Heat + travel = dough problems 4:58 – Lesson 3: The value of a dry run 5:17 – Venue challenges: steep hills, uneven ground, and access issues 5:34 – Lesson 4: Build a pro operation 7:26 – Why more reps = better service 8:05 – Experience grows, so should margins 8:32 – Shifting from side hustle to pro 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 @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.com first wedding catering, pizza catering lessons, pricing mistakes, travel costs, dough management, heat challenges, dry run importance, venue prep, building a pro crew, working with new staff, catering systems, professional mindset, Bacio cheese, mobile pizza business, wedding catering tips

    10 min

  8. 11/23/2025

    Can This Pizza Maker Survive SF's Market St? w/ David Jacobson of Cheezy's Artisan Pizza

    Can a brand-new pizzeria really survive on one of San Francisco’s toughest streets? In this episode, we hang out with David Jacobson, the pizza maker behind Cheezy’s Artisan Pizza and a Real California Milk Cheese Champion. David’s worked in some of the Bay Area’s most respected kitchens, built pizza programs from scratch, and now he’s taking a big swing by opening his own shop right on Market Street — a place known for being unpredictable, challenging, and honestly, a little intimidating. We walk through his kitchen, talk about his past jobs, learn how he built his team, and of course, we get into his award-winning Gold Rush pizza and his super unique Grandma pie.\ Highlights: 0:54 – Why opening a pizzeria on Market Street is a gamble 1:46 – Touring the inherited bakery space & long-fermentation setup 2:13 – David’s pizza journey: from Pizza My Heart (2005) to top Bay Area kitchens 4:12 – How he scored a great lease during Market Street’s downturn 5:36 – Building a dream team & freeing himself up to do CEO-level work 6:55 – Who actually comes to Cheezy’s: tourists, office workers, locals, and theater crowds 8:32 – The scary slow days & the reality of running a business in downtown SF 9:27 – His unique oven setup, steam function, and plans for a sandwich program 10:51 – The origin story of the Gold Rush pizza & how a rough day led to a championship 11:55 – Breaking down the award-winning Gold Rush build: potatoes, pancetta, Mount Tam, smoked sea salt 13:53 – Dough philosophy: blending West Coast fermentation with East Coast structure 17:03 – First bites of the Gold Rush & why this pizza represents the whole shop 17:52 – Building the Grandma pie: haloumi, lamb sausage, pickled Fresnos, walnuts, muhammara 20:03 – Pulling the Grandma from the oven — aroma, color, texture 21:41 – Tasting the Grandma & why it’s one of the shop’s most unique offerings 22:12 – “What’s good dough?” — David’s wholesome take on life and gratitude Check them out:https://www.instagram.com/chefdavidjacobson/?hl=en https://www.instagram.com/cheezysartisanpizza/?hl=en https://cheezysartisanpizza.com/story 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 @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.com Edited By Valentine Phelippeau Topic: pizza dough fermentation, long fermented dough, San Francisco pizza, Market Street restaurants, artisan pizza shop, pizza maker interview, real california milk champion, award winning pizza, gold rush pizza, grandma style pizza, sf food scene, pizza business tips, starting a pizzeria, restaurant challenges san francisco, pizza oven techniques, artisan dough recipe, pizza fermentation tips, chef story bay area, best pizza in san francisco, pizza shop tour, food entrepreneurship, how to open a pizza shop, behind the scenes pizzeria, bay area culinary stories, trending sf restaurants, pizza lovers content, food documentary style, culinary craftsmanship, pizza recipe inspiration, pizza techniques explained

    23 min
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5
out of 5
102 Ratings

About

I quit my job for pizza. Should you? My name is Eidref Laxa and I am a Mobile Caterer, Ooni Ambassador, and Pan Pizza Champion. Pizza changed my life. I'm guessing that if you're here, it's already changed yours. I started this podcast to learn about pizza and starting a pizzeria. I’m not ready to open a brick and mortar just yet, but I’m still obsessed with learning from pizza operators. Because one day, I just might. I'm just busy doing other things first.

Information

  • Creator
    What's Good Dough
  • Years Active
    2020 - 2026
  • Episodes
    363
  • Rating
    Explicit
  • Copyright
    © What's Good Dough
  • Show Website
    What's Good Dough?

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