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. 1d ago

    Is This The Best Detroit Style Pizza In All of Maryland? (Rad Pies 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

  2. Jul 19

    How a Failed Pizzeria Owner Built a Pizza Oven Empire

    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 @whatsgooddoughhttps://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

  3. Jun 21

    Inside the SD Pizzeria That Did $3M Their First Year (Odie's Pizza)

    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 @whatsgooddoughhttps://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

  4. Jun 14

    7 Pro Upgrades to Transform Your Pizza Catering Setup

    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,

  5. May 24

    How A 900 Sq Ft Slice Shop In San Diego does $1M A Year

    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 @whatsgooddoughhttps://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

  6. May 10

    Won 3 Pizza World Titles, But His Shop Is Empty. Why?

    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=enhttps://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 @whatsgooddoughhttps://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

  7. Apr 26

    How He Became Puerto Rico's First World Pizza Champion

    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 @whatsgooddoughhttps://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

  8. Apr 17

    Inside The $2M Pizzeria That Wasn't Supposed to Exist

    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 @whatsgooddoughhttps://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

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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
    373
  • Rating
    Explicit
  • Copyright
    © What's Good Dough
  • Show Website
    What's Good Dough?

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