What's Good Dough? Pizza

著者： What's Good Dough
無料で聴く

  • サマリー

  • 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
    What's Good Dough
    続きを読む 一部表示

あらすじ・解説

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
What's Good Dough
アート クッキング 食品・ワイン
続きを読む 一部表示
エピソード
  • The Multi-Use Glass Dough Room + The Pizzeria That Made Delivery Pizzas Way Better (Flour+Water Pizzeria)

    The Multi-Use Glass Dough Room + The Pizzeria That Made Delivery Pizzas Way Better (Flour+Water Pizzeria)
    2025/04/13

    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 to smart, intentional systems?

    In this episode, Thomas McNaughton, Ryan Pollnow, and Elliot Armstrong of Flour + Water Pizzeria take us behind the glass into their dough room—a space built for precision, volume, and versatility. They share how they reverse-engineered a pizza that thrives in both restaurant and delivery settings. From dough hydration to custom cheese layering, they reveal the systems that make their pies stand out long after they leave the oven.


    Check out Flour + Water Pizzeria here:

    https://www.fwpizzeria.com/

    https://www.fwpizzeria.com/home

    https://www.instagram.com/flourandwaterpizzeria/?hl=en


    Thank you to our show sponsors:

    Corto Olive Oil:

    https://2ly.link/260Rf

    Bacio Cheese:

    https://2ly.link/260Ri


    Shot By Tristan Marr + Alexia Refil


    Topics:

    pizza dough room design, commercial pizza dough production, dough fermentation process, high-volume pizza dough, pizzeria kitchen layout, restaurant kitchen innovation, private dining in restaurants, best pizza for delivery, delivery-friendly pizza crust, pizza that travels well, how to keep pizza crispy, high hydration pizza dough, pizza built for takeout, restaurant quality pizza at home, flour and water pizzeria
    続きを読む 一部表示
    45 分
  • He Put A Small PizzaMaster in a 250 Sq Ft Cafe and Cranks with Gio Of Pizza Di Farfalla

    He Put A Small PizzaMaster in a 250 Sq Ft Cafe and Cranks with Gio Of Pizza Di Farfalla
    2025/03/31

    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 in a 250-square-foot kitchen to perfecting a single dough recipe for multiple styles, Gio shares what it takes to run a high-quality pizzeria in a limited space. We dive into the art of consistency, the challenges of high-volume service, and the magic of simple, high-quality ingredients and how he keeps customers coming back for more.

    (00:14 - 01:26) The Pizza-Making Process – How Gio preps his dough, par-bakes crusts, and finishes pizzas to order.

    (01:26 - 02:13) Why Cheese Goes First – The reason behind layering cheese before sauce and how it affects texture and flavor.

    (02:13 - 05:05) Chicago’s Favorite Toppings – Why Italian sausage and giardiniera are staples and what makes them special.

    (05:05 - 06:50) Running a One-Temperature Oven – The challenge of maintaining a single oven temperature for different pizza styles and why it works for their setup.

    (06:50 - 07:27) Making the Most of Dough – How they repurpose dough for multiple menu items like garlic knots while keeping it fresh.

    (07:27 - 08:23) Operating in 250 Square Feet – How Gio and his team optimize every inch of their small kitchen.

    (08:23 - 10:30) Handling 60-70 Minute Wait Times – The realities of running a busy pizzeria and keeping customers happy.

    (10:30 - 12:07) Why Consistency is Key – Ensuring every pizza looks and tastes the same, no matter who makes it.

    (12:07 - 14:22) Fresh vs. Frozen Ingredients – The debate over fresh spinach vs. frozen and why they go the extra mile for quality.

    (14:22 - 16:00) Partnering with Ooni – How Gio’s connection with Ooni has influenced his approach to pizza-making.

    (16:00 - 18:00) Finishing Touches – The small details that make a pizza stand out, from the right cheese blend to the perfect bake.

    Check out Pizza Di Farfalla here:

    https://www.instagram.com/pizzadifarfalla/?hl=en

    https://www.facebook.com/PizzaDiFarfalla/

    https://linktr.ee/PizzaDiFarfalla

    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://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com

    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 making, Chicago-style pizza, pizzeria operations, small kitchen efficiency, running a pizzeria, pizza dough techniques, par-baked crust, pizza toppings, giardiniera, Italian sausage pizza, best pizza ingredients, Ooni pizza ovens, pizza business tips, restaurant management, high-volume pizzeria, pizza prep workflow, dough fermentation, pizza baking techniques, food consistency, pizzeria equipment, pizza sauce recipe, cheese layering technique, garlic knots, fresh vs frozen ingredients, pizza industry insights, pizza shop success, local pizzeria marketing, pizza restaurant strategy

    Highlights:
    続きを読む 一部表示
    16 分
  • What You Might Experience If You Build A Great Restaurant with Craig From June's Pizza

    What You Might Experience If You Build A Great Restaurant with Craig From June's Pizza
    2025/03/17
    What does it take to reopen a beloved pizzeria after hitting rock bottom? From battling self-doubt and financial struggles to building a powerhouse team, Craig from June’s Pizza shares his journey of resilience, creativity, and community. Today, we’re diving deep into the story behind June’s Pizza, a Bay Area gem known for its unique approach to pizza-making and its vibrant community vibe. Craig opens up about the emotional rollercoaster of closing his first location, the small wins that reignited his passion, and the hard-earned lessons that shaped the reopening of June’s. We also explore his leadership style, the importance of hiring for vibes, and his vision for building a creative, sustainable business.Highlights:(00:00:34 - 00:03:05) The Struggle to Reopen – Navigating financial hardship and existential crises after June’s Pizza 1.0 closed. (00:03:05 - 00:04:26) The Turning Point – How small wins and finding the right location reignited hope. (00:04:26 - 00:05:03) Securing Investors – The emotional impact of landing the first investor and gaining confidence. (00:06:18 - 00:08:13) Mindset Shift – Realizing the need for change and embracing discomfort to grow. (00:10:28 - 00:13:06) Building the Dream Team – The power of collaboration with Brandon and Will and the importance of letting go of control. (00:16:09 - 00:16:43) Hiring for Vibes – Why personality and team culture matter more than a stacked resume. (00:20:12 - 00:22:04) Managing Expectations – Balancing the pressure of being “hot” with staying true to the vision.(00:22:04 - 00:25:25) Handling the Hype – What it’s like running a pizzeria that’s got a lot hyped. Dealing with customer reactions and explaining why June’s keeps the menu simple and sticks to its style.(00:25:25 - 00:28:31) Anti-Marketing Philosophy – Why June’s doesn’t rely on traditional marketing and instead lets word-of-mouth do the work. It’s about being undeniably good at what they do so that customers naturally spread the word.(00:28:31 - 00:32:17) The Weird Side of Recognition – More people know Craig than he knows them— what that’s like and how he handles it. The good, the awkward, and the struggle of being known by more people than you know in return.(00:32:17 - 00:35:13) Where June’s Is Headed – Craig’s vision for growing June’s while keeping its heart and soul intact. Thinking beyond just opening more locations and focusing on creative ways to expand.(00:35:13 - 00:42:08) Balancing Passion and Business – How to keep the love for making great pizza while also making smart business decisions. Finding that sweet spot between creativity and sustainability.(00:42:08 - 00:46:43) Finding the Right Customers – Identifying and focusing on the core audience rather than trying to please everyone. Accepting that not every customer is the right fit.(00:46:43 - 00:52:32) Community Over Going Viral – Instead of chasing internet fame, June’s is all about serving the local neighborhood and staying true to its core values. Why sticking to what works is more important than clout. (01:00:08 - 01:00:58) Hard Work Redefined – The relentless pursuit of quality and the importance of consistency.Follow Junes Pizza:https://www.instagram.com/junes_pizza/?hl=enhttps://junespizza.com/ Follow me:DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: eidref@whatsgooddough.comTopics:June's Pizza, West Oakland pizzeria, Oakland pizza spot, best pizza in Oakland, artisanal pizza Bay Area, June's Pizza story, June's Pizza reopening, June's Pizza Craig interview, West Oakland food scene, Oakland pizza restaurant, Bay Area pizza culture, June's Pizza menu, craft pizza Oakland, pizza made with local ingredients, sustainable pizza restaurant, community-focused pizzeria, story behind June's Pizza, rebuilding after closing, two-pizza menu philosophy, building a team at June's Pizza, commitment to quality and community, Bay Area favorite pizza
    続きを読む 一部表示
    1 時間 36 分

What's Good Dough? Pizzaに寄せられたリスナーの声

カスタマーレビュー：以下のタブを選択することで、他のサイトのレビューをご覧になれます。

Audible.co.jp

Amazon.co.jp
レビューはまだありません。