What's Good Dough? Pizza What's Good Dough

In this episode, we met up with Courtney and Kyle, the former owner of Bootleg Pizza and talk about the story of a partnership gone wrong . Together we also discuss the challenges and triumphs of making sourdough on a commercial level. They emphasize the importance of precision and consistency, revealing their unique starter maintenance routine and dough recipe. They also share tips on finding affordable used equipment, such as ovens and mixers, as well as how they found their current location through a broker

Highlights:


Transition and Independence: They transitioned out of a partnership at Bootleg and opened Little Dynamite independently.


Sourdough Challenges: Making sourdough on a commercial level is challenging, requiring precision and consistency.


Starter Maintenance: They have a unique routine for maintaining their sourdough starter, emphasizing the importance of temperature and smell.


Finding Their Location: After an extensive search and a hunch, they found their current location.


Oven and Equipment Tips: They recommend buying used equipment, such as ovens and mixers, to save money and find durable options.


Pizza-Making Process: They discuss their pizza-making process, including dough hydration, baking temperature, and cooking time.



Check out Little Dynamite here:

https://www.littledynamitepizza.com/

Follow Little Dynamite here:

https://www.instagram.com/littledynamitepizza

Thank you to our show sponsors:

Corto Olive Oil:

https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=

Ooni Pizza:

https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=

Baccio Cheese:

https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio

DM @whatsgooddough

https://www.instagram.com/whatsgooddough/

email me: eidref@whatsgooddough.com

Topics:

Sourdough

Pizza

Business

In this episode we meet up with Justin Piazza, owner of What Up Dough. Justin is a pizza maker who has moved to LA from Phoenix and partnered with 3 other people to open this hip hop themed pizzeria.

Highlights:


The L.A. Pizza Scene: is it oversaturated?


Learning from other Pizza Makers: Justin talks about what he learned from other pizza makers and how he uses those lessons in his pizzas


Challenges: Justin also discusses the hardships of running a slice house and how he is still learning to manage demand



Check out What Up Dough here:

https://whatupdough.com

Follow What Up Dough here:

https://www.instagram.com/whatupdoughla/

https://www.instagram.com/j.pizzaiolo/

Thank you to our show sponsors:

Corto Olive Oil:

https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=

Ooni Pizza:

https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=

Baccio Cheese:

https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio

DM @whatsgooddough

https://www.instagram.com/whatsgooddough/

email me: eidref@whatsgooddough.com

Topics:

Business

Pizza Making

Pizza

Equipment costs a lot of money. We often find ourselves asking- how much? And then when the price is too high, we say, mehhhhh, nvm. Are you like this too? If so- this episode is for you.



We meet up with Francesco Marra, of Marra Forni, a Naples-born entrepreneur who has revolutionized the pizza industry. He arms us with the questions we should be asking when looking to grow and expand our business.



Highlights:


Preserving a Legacy: Francesco is dedicated to bringing the true taste of Naples to the US. Watch him discuss the importance of tradition and how he's ensuring Neapolitan pizza stays true to its roots.


The Future of Pizza: The industry is changing! Francesco tackles the shortage of skilled pizza makers and his vision for training new pizzaiolo through The Pizza University.


Innovation Meets Tradition: Francesco isn't afraid to push boundaries. Discover his revolutionary electric pizza oven that cooks faster and more consistently than wood-fired ovens, all while promoting sustainability.




Pineapple Belongs on Pizza! Francesco, a traditionalist, can also appreciate a good pineapple on pizza- so long as it is elevated



Check out Marra Forni here:

⁠https://marraforni.com/⁠

Follow Marra Forni here:

⁠https://www.instagram.com/marraforni/⁠

⁠https://www.facebook.com/marraforni/⁠

⁠https://www.youtube.com/channel/UC3NMxq4ApGwN_L3QkapBixQ⁠

Thank you to our show sponsors:

⁠Ooni Pizza Ovens Affiliate⁠⁠

⁠https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202⁠

⁠⁠Corto Olive Affiliate⁠⁠

⁠https://corto-olive.com/?sscid=51k7_g9fhj&⁠

⁠Bacio Cheese⁠

⁠https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio⁠

⁠DM @whatsgooddough⁠

⁠https://www.instagram.com/whatsgooddough/⁠

email me: eidref@whatsgooddough.com

Topics:

Pizza Ovens

Business

Pizza

In this episode Donna Reeves, the SVP, Pizza & Flatbreads and Value Added Bakery Categories for Rich's, a company that manufactures and supplies pizza dough and other related products to pizza businesses.

Highlights:

The Pizza Struggle: Pizza businesses are struggling to find labor and keep up with changing consumer trends.
Rich’s Offers Solutions: Donna discusses the challenges faced by pizza businesses, particularly the difficulty of finding labor and keeping up with changing consumer trends. She then promotes Rich Products' line of frozen and par-baked doughs, crusts, and toppings as solutions to these problems.
Rich’s “Setting Trends”: Rich Products stays up-to-date on consumer trends through data and research, and that their products are designed to be easy for operators to use.
Rich’s Making it Easy: Rich Products' products are designed to be easy for pizza businesses to use.

Check out Rich’s:
https://www.richs.com/

Follow 550 Pizzeria here:
https://www.facebook.com/RichProducts/
https://www.instagram.com/rich_products/
https://twitter.com/RichProducts

Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202

Corto Olive Affiliate⁠
https://corto-olive.com/?sscid=51k7_g9fhj&](https://corto-olive.com/?sscid=51k7_g9fhj

Bacio Cheese
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio

DM @whatsgooddough
https://www.instagram.com/whatsgooddough/

email me: eidref@whatsgooddough.com

Topics:
Pizza Products
Business Solutions
Consumer Trends

In this episode we met with Kira and Mark, owners of Much Ado About Pizza, and talked about their pizza journey. After doing pop ups and a near death experience, they decided to leave their jobs and make the jump into brick and mortar. How are they doing? Tune in to find out!

Highlights:


“Things done well and with a care, exempt themselves from fear”: They competed in a pizza competition for the first time and did surprisingly well (3rd place overall, 2nd in their division).


“We know what we are, but know not what we may be”: They faced doubts from people who questioned their decision and their pizza style. But over time, they gained confidence in their product and approach.


“Strong reasons make strong actions.”: Now, they run a successful pizzeria with a unique style.


“Cruel to be kind”: Reviews can oftentimes make or break a restaurant. When they finally got a good review on Yelp, their business started to take off.



Check out Much Ado About Pizza here:

https://www.muchadoaboutpizzaca.com/

Follow Much Ado About Pizza here:

https://www.instagram.com/muchadoaboutpizza/

https://www.facebook.com/p/Much-Ado-About-Pizza-LLC-100071681651247/

Thank you to our show sponsors:

Ooni Pizza Ovens Affiliate⁠

https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202

⁠Corto Olive Affiliate⁠

https://corto-olive.com/?sscid=51k7_g9fhj&

Bacio Cheese

https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio

DM @whatsgooddough

https://www.instagram.com/whatsgooddough/

email me: eidref@whatsgooddough.com

Topics:

Pizzeria

Pizza

Business

In this episode we met up with Joseph, and his wife Kamille - the owners of Corner Slice! They operate a 1500 sq foot pizzeria, just the two of them! Together, they discuss how they got their start in the pizza business and their journey in buying their used PizzaMaster!
Highlights:

• From Humble Beginnings: Both Joe and Kam share their “origin” stories, from Joe’s culinary background and Kam’s career in luxury retail. With their powers combined, they are able to run a dope pizzeria, just the two of them

• A Fresh Start: Joe and Kam talk about how they presented their business to rent their space and how they got started slinging pizzas.

• A Great Haul, literally: Joe and Kam talked about how they bought their used PizzaMaster, and how they had to push it for miles just to get it home!


Check out Corner Slice:
https://cornerslice.square.site/
Follow Corner Slice here:
https://www.instagram.com/cornersliceshop
TTG Podcast
https://open.spotify.com/episode/1y3fSIjvZatHNWyt77sXWG?si=bPYZ0R6jSu2vKgu6r37waA

Thank you to our show sponsors:
https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack=
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
https://corto-olive.com/?sscid=51k7_g9fhj&
https://www.baciocheese.com/
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
https://www.instagram.com/whatsgooddough/
https://www.instagram.com/whatsgooddough/
email me: eidref@whatsgooddough.com
Topics:
Pizza Business
Buying Used Pizza Ovens
Pizza