What's Good Dough? Pizza

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

My name is Eidref Laxa and I am a Mobile Caterer, Ooni Ambassador, and Pan Pizza Champion. 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. From pizza styles to general business advice, the pizzamakers I bring on to this show help you level up in any facet of your life and business. Some of our past guests include World Pizza Champions like Tony Gemignani and Will Grant to Pizza Influencers like @Pizza and @ScottsPizzaProject. Our wide array of guests allow us to

  1. A Pizza Wedding Catering Company That Doesn’t Do Public Events w/ Linda and Abby of Fired Up Fresh

    -16 Ч

    A Pizza Wedding Catering Company That Doesn’t Do Public Events w/ Linda and Abby of Fired Up Fresh

    Have you ever thought about inviting potential clients over, hoping to land a catering gig?  In today's episode, we're diving into a unique approach to catering, where the pizza isn't just a meal—it's an experience. Linda and Abby of Fired Up Fresh, share how inviting potential clients over for a pizza tasting at their own home has become their secret weapon for growing their business. Serving up signature wood-fired pizzas, they take us through how they've built up their passionate business.  Highlights: Pizza Tastings as a Business Strategy: Learn how Linda invites potential clients to her home for to experience the food before booking a catering event. It’s a fun, personal way to connect and showcase what the business is about. Signature Pizzas and Wood-Fired Perfection: Linda and Abby walk us through the process of making their fan-favorite pizzas, including the flavorful Mexican Steak Pizza, all cooked in their 19-year-old Mugnainii wood-fired oven. The Role of Fresh, Local Ingredients: Discover why they prioritize fresh, seasonal, and local ingredients for their pizzas and how this commitment adds an unbeatable quality to their dishes. How Par-Baking Saves Time: Linda and Abby share how par-baking pizzas help streamline catering events, ensuring everything runs smoothly without compromising on taste. Check out Fired Up Fresh here: 831-750-2994 https://www.instagram.com/firedupfresh/ https://www.facebook.com/people/Fired-Up-Fresh/100054240770535/ https://www.firedupfresh.net/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 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 Wood fired Oven Fired Up Fresh Mugnaini Wood-Fired Oven Linda Ortega Catering Relationships Good Connection

    26 мин.
  2. The Story Of The Cheesehog with Scott Fahey

    -5 ДН.

    The Story Of The Cheesehog with Scott Fahey

    In today’s episode, we’re talking to Scott, who is the second-generation owner of a cheese-shredding manufacturing company that’s made waves in the world of pizza (and any other business that shreds cheese). We’ll also dive into the nitty-gritty of what makes this shredder different from all the others, how they navigated the unexpected challenges of the COVID era, and much more. Highlights: Scott talks about how his father’s frustration with shredding cheese by hand led him to create a machine that could do the job faster, better, and more efficiently. This wasn’t just about innovation for its own sake, but about solving a real problem in the kitchen. So many cheese shredders out there look similar, but Scott explains what makes their machine truly unique. From the design to the motor to the overall experience, we hear exactly why their shredder is a cut above the rest. He explains how they worked hard to find that sweet spot, making sure the machine is accessible for both big and small businesses without compromising on quality. Like many businesses, Scott’s family had to adapt during the pandemic. He shares the challenges they faced in keeping the business going. Scott shares how his father reflects on what it took to make a product that people love. It wasn’t just about making a good shredder—it was about creating something that would stand the test of time. Check out Palazzolo Cheese Hog here: https://cheesehogmachine.com/ https://www.facebook.com/profile.php?id=100082949066668  https://www.instagram.com/original_palazzolos_cheese_hog/  https://www.youtube.com/channel/UClQ_HbvCXu-v-6RnVyLmxHA  Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 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 Community Slice Shop State of Mind Lars Smith Business Plan

    1 ч. 12 мин.
  3. The Secrets To Slice House Success with Lars Smith of State of Mind Slice House

    10 НОЯБ.

    The Secrets To Slice House Success with Lars Smith of State of Mind Slice House

    What does it take to run a successful slice shop that keeps customers coming back, while navigating the everyday business struggles?  In today’s episode, we’re joined by Lars Smith, a seasoned pizza entrepreneur with over 23 years of experience in the industry. After returning from a trip to Brooklyn with his wife, Lars dove into opening up a slice shop concept. Here, he share best practices, lessons learned, and the keys to creating a thriving, customer-driven pizza business. If you’re thinking about starting your own slice shop or just want to learn more about the pizza business, make sure to follow Lars’ journey and take note of the tips he shares. Highlights: Lars shares what makes a great location for a slice shop, including foot traffic, neighborhood vibe, and accessibility. Building loyalty is essential in a slice shop. Lars discusses how customer engagement keeps people coming back, from personalized service to creating a welcoming environment. He opens up about the day-to-day challenges of managing a busy slice shop and keeping the quality consistent. Figuring out which pizzas to sell at the right time is a mix of experimentation and data collection. Lars shares how he uses trial and error, time-of-day analysis, and sales data to minimize food waste. We get a look at how Lars' pizza is made, with a sneak peek into his process of creating the perfect slice. Whether you’re opening your first shop or expanding, Lars explains why having a solid business plan and understanding the “flow” of your restaurant is crucial for long-term success. Check out State of Mind here: https://www.stateofmindpublichouse.com/ https://www.stateofmindslicehouse.com/ Follow State of Mind here: https://www.instagram.com/stateofmindpub  https://www.instagram.com/stateofmindslicehouse/  Follow Lars Smith here: https://www.instagram.com/lboogiesmith/?hl=en Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 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 Community Slice Shop State of Mind Lars Smith Business Plan

    27 мин.
  4. Pop Up To Market Your Brick And Mortar with Ryan Thompson of Pogonip Pizza

    3 НОЯБ.

    Pop Up To Market Your Brick And Mortar with Ryan Thompson of Pogonip Pizza

    In this episode, we meet up with Ryan Thompson of Pogonip Pizza, who is passionate about food and is in the process of opening a pizza restaurant. He talks about his love for cooking, hosting parties, and creating memorable experiences through food. Ryan shares his experience of buying and flipping used restaurant equipment, his pop-up pizza events, and his participation in the Ooni pizza competition. We also discuss about the challenges he faced with the restaurant buildout. Highlights: - Ryan's Pizza Journey: From backyard pizza parties to competing in the Ooni pizza competition, Ryan shares his pizza journey and the passion behind his unique flavor combinations, like his Bay Area-inspired mushroom pizza. - Restaurant Buildout Challenges: Ryan opens up about the realities of building his own restaurant, revealing the setbacks and delays caused by city planning, permit issues, and the challenges of renovating an older building. - The Importance of Friends: Ryan expresses gratitude for his supportive friends who encouraged him to pursue his pizza passion and helped him along the way, highlighting the importance of friendship in achieving dreams. Check out Pogonip Pizza here: https://pogonip.pizza](https://pogonip.pizza/) Follow Ryan Thompson here: https://www.instagram.com/thompson_ryan_/ Thank you to our show sponsors! Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Connect with me: DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Pop-up Pizza Business Pizza Build Out

    49 мин.
  5. Pizza Collaborations > Popping Up At Restaurant with Fernando and Sophie of La Pizza Clandestina

    27 ОКТ.

    Pizza Collaborations > Popping Up At Restaurant with Fernando and Sophie of La Pizza Clandestina

    In this episode, we meet up with Rey and his daughter Sophie of OG Papa Fern. They are pizza makers that travel all over the country, collaborating with other Pizzerias. Through collaborations with various pizzerias, they explore the nuances of this unique style, from its thick crust to its generous toppings. Witness their passion for pizza, the challenges they encounter, and the valuable lessons learned along the way. Highlights: - A Cross-Country Pizza Pilgrimage: Rey and Sophie talk about their adventures, the good and the bad of traveling to showcase their unique pizza. - The Art of Collaboration: Ray talks about their collaboration with other pizza-makers, how he utilizes what ingredients they have, and how he adapts. - Father-Daughter Teamwork: Witness the heartwarming bond between Rey and Sophie as they navigate the challenges of life on the road and work side-by-side in the kitchens they visit. Check out and follow OG Papa Fern here: https://www.instagram.com/og_papafern/ Thank you to our show sponsors! Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Connect with me: DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Collab Collaboration ArgentinianPizza Father and Daughter Pizzeria

    1 ч. 8 мин.
  6. Finding The Right Flour For Your Pizza with Nicky Giusto of Central Milling

    20 ОКТ.

    Finding The Right Flour For Your Pizza with Nicky Giusto of Central Milling

    Do you want to know the secret to selecting the perfect flour for your pizza? In this episode, I meet with Nicky Giusto of Central Milling to talk about the ins and outs of choosing the right flour for you. We start by talking about the differences between organic and non-organic flour, including costs, taste, and why pizzerias choose to go organic (or not).  Highlights:  Central Milling has a long history of prioritizing organic farming practices. Nicky Giusto explains the challenges and dedication required for organic wheat production. He emphasizes the environmental benefits of organic farming, such as improved soil health and reduced chemical use. Nicky recommends that bakers pay attention to hydration levels and dough temperature to achieve amazing results. Bakers should consider their overall business goals and the preferences of their customers when deciding whether to use organic flour. He encourages bakers to be open to experimentation and exploration. Trying different flours, techniques, and ingredients can lead to unexpected results. Check out Central Milling here: https://centralmilling.com/ Follow Central Milling here: https://www.youtube.com/@centralmilling2547 https://www.instagram.com/centralmilling/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 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: Organic Flour Central MillingPizza FlourFlour

    1 ч. 1 мин.
  7. Cease and Desist Selling Pizza Out My House, Bought a Cafe. w/ Matt Neighborhood Pizza Guy

    12 ОКТ.

    Cease and Desist Selling Pizza Out My House, Bought a Cafe. w/ Matt Neighborhood Pizza Guy

    In this episode, we meet up with Matt, the passionate owner of Neighborhood Pizza Guy and Cafe Zoe. He opens up about the hurdles of running a business amidst rising costs, and how he strives to balance supporting community events with the financial realities of keeping his doors open. Matt also shares his inspiring journey, from moving to the Bay Area and launching a pizza business from his studio apartment to eventually taking over the cafe. He emphasizes the need for a more accessible path for aspiring food entrepreneurs to legally enter the industry, fueled by passion and talent. Highlights: Balancing Act: Matt discusses the challenges of running a business with rising costs, highlighting the need to balance supporting community events with generating enough revenue to sustain the business. Inspiring Journey: Matt shares his personal story of moving to the Bay Area, starting a pizza business from his studio apartment, and eventually taking over Cafe Zoe. Accessible Path: Matt advocates for a more approachable pathway for passionate and talented individuals to legally enter the food industry, emphasizing the need for less bureaucratic hurdles. Check out Neighborhood Pizza Guy here: https://neighborhood.pizza/ Follow Neighborhood Pizza Guy here: https://www.instagram.com/neighborhoodpizzaguy/ Thank you to our show sponsors: Corto Olive Oil:https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza:http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 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 Community Pop-Up Business

    1 ч. 1 мин.
  8. The Wrong Way To Sell At Breweries - Matt Williams of Bella Familia Wood Fired Pizza

    6 ОКТ.

    The Wrong Way To Sell At Breweries - Matt Williams of Bella Familia Wood Fired Pizza

    In this episode, we meet with Matt Williams, the owner of Bella Familia Wood Fired Pizza. He shares his journey in the food industry, having taken over Bella Familia in 2023 after the previous owner, Scott, retired. Matt’s vision for Bella Familia includes expanding its reach through catering, vending, and frozen pizzas, with a goal of selling 3,000 pizzas a week! Highlights: - Matt's Journey in the Food Industry: From Pizza Enthusiast to Owner of Bella Familia - The Vision for Bella Familia: Expanding Reach through Catering, Vending, and Frozen Pizzas - Building a Successful Business: The Importance of Quality, Efficiency, and Customer Service - The Frozen Pizza Concept: A Key Strategy for Growth and Expansion - Partnership with Crooked Lane Brewery: A Win-Win for Both Businesses - Building a Strong Team and Efficient Processes: Key to Achieving Success Check out Bella Familia Pizza here: https://www.bellafamiliapizza.com/ Follow Bella Familia Pizza here: https://www.instagram.com/bellafamiliawfp/ https://www.facebook.com/bellafamiliawfp Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 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: #pizzabusiness #pizza #business #brewery

    1 ч. 12 мин.
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My name is Eidref Laxa and I am a Mobile Caterer, Ooni Ambassador, and Pan Pizza Champion. 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. From pizza styles to general business advice, the pizzamakers I bring on to this show help you level up in any facet of your life and business. Some of our past guests include World Pizza Champions like Tony Gemignani and Will Grant to Pizza Influencers like @Pizza and @ScottsPizzaProject. Our wide array of guests allow us to

Информация

  • Автор
    What's Good Dough
  • Годы выхода
    2020 - 2024
  • Выпуски
    324
  • Ограничения
    С ненормативной лексикой
  • Авторские права
    © What's Good Dough
  • Сайт подкаста
    What's Good Dough? Pizza

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