What's Good Dough? Pizza
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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...
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How A Food Truck Sells Out 200 Slices Of Pizza During Lunch
How do you balance running a mobile pizza trailer and a brick-and-mortar shop—without burning out or burning the pies?
In this episode, we visit...
12 Million A Year And The Epitome Of Pizzerias w/ Esther's Kitchen
What does it take to run one of Las Vegas’ most influential kitchens—and keep raising the bar while staying true to your craft?In this episode of What...
Would You Try This Award-Winning Grape Pizza (Yukon Pizza, Las Vegas)?
What happens when you take New York nostalgia, wild creativity, and a family-run pizza shop—and bring it all to the world stage in Las Vegas?
In...
This Cheese Pizza Beat Every Slice in the World—But How Does It Actually Taste?
What happens when two pizza-obsessed friends from Hamilton, Ontario, chase their dream—and end up winning the world’s best cheese pizza title in Las V...
Japanese-Inspired Pizzeria on a Quest for Mastery ( Double 00 Pie And Pub, Las Vegas)
What happens when you mix Tokyo-inspired artistry with Neo Neapolitan Pizza in the heart of Las Vegas’ Chinatown?
In this episode of What’s Good...
Quit My Job For Pizza Part 1- How You Do Anything Is...
Let's face it. I was a mess... And everything in my life was. Part of the root of the problem was my environment and how it affected my mental. I fixe...
John Arena of Metro Pizza and Truly Pizza
What does it mean to keep chasing greatness—even when life throws you its toughest curveballs?
Few people in the pizza world are as widely respe...
If You Want To Go Fast, Go Alone. If You Want To Go Far, Give Up Equity (Spotify Exclusive with Ethan and Rory of Solamente Pizza)
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He Tried The Impossible: 8 Flours, 80% Hydration, 100% Sourdough
What kind of pizzaiolo uses eight flours, 80% hydration, and 100% sourdough—and somehow makes it all work?In this episode of What’s Good Dough, Eidref...
1 Bullet, 2 Brothers, 3-Day Dough: The Real Story Behind Frank’s Pizza & Pasta
How do you manage legacy and ambition? Here is the conversation with two brothers who have turn their family pizzeria into a growing brand while honor...
Chicago’s Busiest Slice Shop Almost Didn’t Make It
How do you build buzz when you’re just two guys and a window in the cold?
Today, we are with Tony and Will from Paulie Gee’s Logan Square to bre...
The Jules Pizza Pop Up Story: How They Built A Wildly Successful Pop Up (Podcast Exclusive)
Thanks for tuning in. We have a podcast exclusive here (not on Youtube) where we dive in with Max and Anthony of Jules Pizza.
We also have a You...
Inside Chicago’s Most Viral Slice Shop
At What’s Good Dough, we believe in uplifting the pizza community with integrity. We do not condone misogyny, racism, or sexism—on or off camera.
Pizzeria Owner Juggles 5+ Businesses... Should You?
What does it take to build a thriving pizza business without being in the kitchen every day?
In this episode, we sit down with Francis Almeda, a...
“This isn’t pizza” according to Chicago
What does it take to build amazing pizza in a city obsessed with tradition—and why does Middlebrow refuse to use the same dough for all their pies?
Starting A Pizzeria And Minimizing Risk (Pizza Di Farfalla)
What would it take for you to walk away from an 18-year career to chase your dream of slinging pizzas full-time?
If you’ve ever felt the tension...
The Multi-Use Glass Dough Room + The Pizzeria That Made Delivery Pizzas Way Better (Flour+Water Pizzeria)
What if your dough room could pump out 2,800 dough balls, double as a private dining spot, and deliver pizza that still slaps after 30 minutes— thanks...
He Put A Small PizzaMaster in a 250 Sq Ft Cafe and Cranks with Gio Of Pizza Di Farfalla
What Does It Take to Run a Thriving Pizzeria in a Tiny Space?
Today, we’re getting an inside look at Gio’s process, from maximizing efficiency i...
What You Might Experience If You Build A Great Restaurant with Craig From June's Pizza
What does it take to reopen a beloved pizzeria after hitting rock bottom? From battling self-doubt and financial struggles to building a powerhouse te...
They Sell 250 Pizzas A Day W/ Only 2 Items On The Menu With Craig of June's Pizza
What makes June’s Pizza so special? From a simple two-pizza menu to a commitment to quality and sustainability, this pizzeria has redefined what it me...
He Opened A Pizzeria In 2024— Here’s What Went Wrong w/ Dane of Slow Co Pizza
Would you spend $60,000 just to install an oven? That’s the dilemma Dane from Slow Co Pizza faced when opening his pizzeria. The hidden costs of launc...
If Space Opens Up Next To A Brewery- Run Don’t Walk With Paul Of Pie Trap Pizza
What’s the secret to launching a successful pizzeria with minimal resources and a tiny space?
In today’s episode, we’re chatting with Paul, the...
The Man Behind the Dough: How Juan Robles Built an 8-Figure Business for Culinary Icons
Ever wondered how large pizza brands keep their products consistent and streamline production across multiple locations? Commissary-driven operations...
Starting A Wood Fired Pizzeria in No-Man's Land with Daniel of Fired Pizza
You want to make the best pizza, but the location you found is in the middle of nowhere. Will your business survive?
After years in sale...
A New Way To Make Grandma Style Pizza w/ Laura Meyer of Pizzeria Da Laura
In this episode, we chat with Laura Meyer, who has spent 19 years in the pizza world and now runs Pizzeria da Laura. What started as a high school par...
What's It Like Selling Pizza Out A Tiny 180 sq ft Trailer? w/ Andrew Roa of Sacred Slice
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Have you ever wondered if a tiny trailer is right for your pizza business?
In today’s episode, We meet with Andrew Roa, the own...
I quit my job of 9 years to chase my dream.
I’ve been contemplating quitting my job for quite some time. Well, the day finally arrived, and I wanted to share that moment with you all. It’s been...
Is Pre-Selling Your Food The Move? w/ Rishi of Hotplate
What if you could run a successful food business without the risk of lost inventory or even running a brick and mortar? Rishi from Hotplate tells us h...
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 appr...
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 wo...
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...
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...
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 wi...
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 t...
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 busines...
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 ove...
SF Sourdough Style Detroit with Neal from Longbridge Pizza Co.
In this episode, we meet up with Neil of Long Bridge Pizza, and he will give us an insider look into his pizza-making process. He will show us his Det...
The Pizzeria That Outsells All The Chains Cooks On A Grill w/ Vanessa of The Cheeseboard Collective
In this episode, we meet up with Vanessa of the Cheeseboard Collective, and today she will show us the process of how they make their pizzas. They ser...
Tips I Learned Spending A Weekend With A Pizza Consultant - Al The Pizza Buddha
In this episode, we meet up with Al The Pizza Buddha, and he’s going to give us a glimpse of what it’s like in one of his consults. He will discuss th...