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  • 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:

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    16 分
  • 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
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    1 時間 36 分
  • They Sell 250 Pizzas A Day W/ Only 2 Items On The Menu With Craig of June's Pizza
    2025/03/11

    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 means to focus on the details.

    Today, we’re visiting June’s Pizza, a beloved Bay Area spot known for its dedication to perfecting every element of its pizzas. From sourcing the best basil to collaborating on seasonal specials, the team at June’s is all about quality, sustainability, and creativity. We sit down with the team to discuss their approach, the evolution of their menu, and their vision for the future.


    Highlights:

    (00:00:00 - 00:00:50) The Origin Story – How June’s Pizza started with just two pizzas and built a cult following.

    (00:00:51 - 00:02:13) The Basil Process – Why even small details—like how they treat basil—make a huge difference.

    (00:02:13 - 00:02:55) Zero-Waste Philosophy – The team’s commitment to reducing waste while maintaining high quality.

    (00:04:05 - 00:05:41) Local & Seasonal Specials – How the menu changes based on fresh, locally sourced ingredients.

    (00:10:44 - 00:12:36) Scaling Up vs. Staying Small – The challenges of growth and staying true to their vision.

    (00:07:12 - 00:09:06) Creativity & Collaboration – How the team works together to develop new ideas and keep things exciting.

    (00:14:13 - 00:15:04) Behind the Scenes Vibes – What makes June’s a special place to work and dine.


    Follow Junes Pizza:https://www.instagram.com/junes_pizza/?hl=en

    https://junespizza.com/


    Follow me:

    DM @whatsgooddough

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

    email me: eidref@whatsgooddough.com

    Shot By Tristan Marr + Alexia Refil

    Topics:

    June’s Pizza, Oakland pizza shop, Bay Area pizzeria, best pizza in Oakland, artisan pizza California, wood-fired pizza Oakland, local ingredients pizza, farm-to-table pizza, sustainable pizzeria, June’s Pizza menu, June’s Pizza specials, Oakland brick-and-mortar pizza, seasonal pizza toppings, unique pizza flavors, June’s Pizza hours, June’s Pizza location, best margarita pizza Oakland, pizza near me Oakland, Oakland foodie destination, supporting local farms Oakland, handcrafted pizza, Oakland dining experience, June’s Pizza reviews, June’s Pizza takeout, June’s Pizza dine-in, best pizza in Bay Area.

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    25 分
  • He Opened A Pizzeria In 2024— Here’s What Went Wrong w/ Dane of Slow Co Pizza
    2025/02/16

    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 launching a restaurant can be brutal—so how did he pivot and still make his dream a reality?

    In this episode, we sit down with Dane from Slow Co Pizza, who turned his 13-year pizza obsession into reality in November 2024. But it wasn’t easy. From shocking equipment costs to frustrating contractor delays, Dane shares the real, behind-the-scenes struggles of opening a pizzeria—and the rewarding moment it was all worth it.

    Highlights:

    • (00:01:32:15 - 00:02:42:17) The $60,000 Oven Dilemma:Dane originally planned to install a PizzaMaster oven but discovered upgrading his electrical system would cost $60,000.

    • (00:04:27:09 - 00:05:14:23 ) The Reality of Restaurant Build-Outs: Dane shares Unexpected challenges with permits, space limitations, and city regulations— the hidden costs of construction and why every small change adds up.

    • (00:05:14:23 - 00:08:39:23) Contractor Struggles & Delays:Dane hired a contractor based on a recommendation but later realized communication was a huge issue.

    • (00:06:12:23 - 00:07:55:17) The Walk-In Fridge Challenge:The previous owners had an unpermitted walk-in fridge that had to be removed.

      (00:08:39:23 - 00:09:43:14) Advice for Aspiring Pizzeria Owners:Understand that time delays are inevitable—build extra time into your plan. Be flexible and prepared for unexpected costs.


    • Check out Slow Co here:

      https://www.slowcopizza.com/

      https://www.instagram.com/slowcopizza/


      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.comCamera and Audio Provided by Tristan Marr and Alexia Refil

      Topics:

      pizzeria opening challenges

      restaurant build-out costs

      $60,000 oven dilemma

      Slow Co Pizza

      Dane from Slow Co Pizza

      restaurant equipment costs

      pizza oven installation

      restaurant contractor struggles

      restaurant construction delays

      hidden costs of opening a restaurant

      pizzeria owner advice

      restaurant space limitations

      unpermitted walk-in fridge

      City regulations for restaurants

      pizza restaurant startup challenges

      starting a pizzeria business

      aspiring pizzeria owner's tips

      restaurant permitting issues

      restaurant electrical upgrades

      pizza restaurant equipment


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    40 分
  • If Space Opens Up Next To A Brewery- Run Don’t Walk With Paul Of Pie Trap Pizza
    2025/02/02

    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 self-taught pizza master behind Pie Trap Pizza, a thriving pizzeria born from a backyard hobby. Located next to a brewery, Paul shares his journey of perseverance, innovation, and the power of great ingredients—all packed into a 400-square-foot space that’s making a big impact.

    Highlights:

    Sweet Rent Deals and Minimal Overhead: How a favorable rent agreement helped them weather financial dips.

    Keeping It Simple: Why they initially only offered pizza and sodas—and how simplicity gave them control.

    Small Menu, Big Flavor: Adding Detroit-style pizza, knots, wings, and a signature Calabrian Caesar salad to the menu.

    The Build-Out Journey: From bare studs to a fully equipped kitchen, including stories about plumbing, electrical, and tenant improvement pitfalls.

    The Power Puzzle: Managing electrical loads with a Pizza Master oven in a small space, including tales of a temperamental technician and complex wiring setups.

    Learning from Others: Insights gained from attending the Pizza Expo and meeting legends in the pizza world.

    Perfect Pizza Baking Temperatures: The significance of temperature adjustments in the cooking process, including starting with a lower heat to achieve a crispier, longer-lasting crust.

    Dough Perfection: The critical role of dough fermentation in achieving the ideal pizza texture, with a special focus on 4-5 day fermentation to achieve the perfect balance of crispiness and flavor.

    Check out Pie Trap Pizza here:

    https://www.thepietrap.com/

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

    https://www.facebook.com/pietrappizza/

    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.comCamera and Audio Provided by Tristan Marr and Alexia Refil

    Topics:

    Commissary model

    Commissary kitchen

    Multi-unit pizza empire

    Commissary-driven restaurants

    Restaurant operations efficiency

    Streamlining restaurant processes

    Consistency in restaurant operations

    Commissary kitchen setup

    Centralized food production

    Batch cooking for restaurants

    Multi-location pizza business

    Commercial food storage capacity

    Walk-in refrigeration space

    Scaling pizza restaurants

    Food production efficiency

    Commercial kitchen equipment

    Restaurant commissary logistics

    Pasteurization process for marinara

    Shelf life of sauces

    High-volume pizza production

    Cloud kitchen model

    Stadium food service logistics

    Vinaigrette preparation in bulk

    Quality control in pizza production

    Cold storage management

    Centralized sauce and dough production

    Pizza dough and sauce consistency

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    56 分
  • The Man Behind the Dough: How Juan Robles Built an 8-Figure Business for Culinary Icons
    2025/01/23

    Ever wondered how large pizza brands keep their products consistent and streamline production across multiple locations? Commissary-driven operations hold the key, reducing inefficiencies and creating a centralized hub for production.

    In this episode, Juan Robles from Triple Beam Pizza breaks down how commissary kitchens eliminate variability, boost productivity, and pave the way for expanding your pizza empire. Juan has played a pivotal role in their commissary model, supplying quality pizza to multiple locations, including restaurants, a stadium, and catering services.

    Highlights:

    Defining the Commissary Model: Juan explains that a commissary is a centralized kitchen producing sauces, doughs, and other key ingredients to maintain consistency across multiple locations.

    Key Benefits: Consistency in taste, reduced equipment costs, and better space utilization at individual restaurant locations.

    Scaling with a Commissary: When planning to grow beyond three locations, a commissary model becomes critical. Juan shares how Triple Beam Pizza uses a 3,000-square-foot commissary to support multiple restaurants and a stadium operation.

    Production Capacity Limits: How the sales volume at each location determines how many outlets one commissary can handle.

    Challenges and Considerations: From managing cold storage capacity to balancing different types of business (restaurants vs. stadiums), Juan outlines the complexities of scaling with a commissary.

    The Science of Pasteurization: Juan dives into food safety, shelf-life extension, and maintaining fresh-tasting sauces through precise pasteurization and cooling techniques.

    Future Growth Strategy: How Triple Beam might adapt its commissary operations as demand shifts between brick-and-mortar locations and stadium ventures.

    Check out Triple Beam Pizza here:

    https://www.triplebeampizza.com/

    https://www.instagram.com/triplebeampizza/

    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.comCamera and Audio Provided by Tristan Marr and Alexia Refil

    Topics:

    Commissary model

    Commissary kitchen

    Multi-unit pizza empire

    Commissary-driven restaurants

    Restaurant operations efficiency

    Streamlining restaurant processes

    Consistency in restaurant operations

    Commissary kitchen setup

    Centralized food production

    Batch cooking for restaurants

    Multi-location pizza business

    Commercial food storage capacity

    Walk-in refrigeration space

    Scaling pizza restaurants

    Food production efficiency

    Commercial kitchen equipment

    Restaurant commissary logistics

    Pasteurization process for marinara

    Shelf life of sauces

    High-volume pizza production

    Cloud kitchen model

    Stadium food service logistics

    Vinaigrette preparation in bulk

    Quality control in pizza production

    Cold storage management

    Centralized sauce and dough production

    Pizza dough and sauce consistency


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    58 分
  • Starting A Wood Fired Pizzeria in No-Man's Land with Daniel of Fired Pizza
    2025/01/05

    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 sales, Daniel felt the urge to make a big change. With the support of his wife, he decided to take a leap and use his savings to start his own pizza business. Highlights: -Fired Pizza Found this location off the beaten path. Since opening a year and a half ago, they've made over a million dollars in sales and are going strong, but will they last? -Pandemic Pivot – Fired pizza started off in catering, but during COVID, Daniel and Sarah decided to take it to the streets, offering outdoor dining and hosting “Fired Fridays” to keep the business alive. -A Year of Renovation – Daniel and Sarah spent a year renovating their pizzeria, funding it all themselves without a loan. -The Pizza-Making Process – Daniel takes us behind the scenes of how he makes his wood-fired pizzas, from picking the right ingredients to perfecting the bake. Check out Fired Pizza here: https://www.instagram.com/fired_pizza/ https://www.facebook.com/firedmobile https://www.fired-pizza.com/ 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 Camera and Audio Provided by Tristan Marr and Alexia Refil Topics: Fired Pizza business How to start a pizza business Wood-fired pizza Pizza entrepreneur journey From sales to pizza business Pandemic pizza business pivot Outdoor pizza dining Fired Fridays pizza Pizza business success story Building a pizza business from scratch Small business success in the food industry Starting a pizza restaurant Pizza business renovation Entrepreneur pizza story Supporting local pizza business Pizza business marketing strategies Fired Pizza podcast Small business pivot during COVID-19 Homemade pizza tips and recipes Starting a food business without loans

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    29 分
  • A New Way To Make Grandma Style Pizza w/ Laura Meyer of Pizzeria Da Laura
    2024/12/22

    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 part-time job has evolved into a full-blown passion for Laura, who found her calling in the restaurant world during the pandemic.

    Highlights:

    • Laura’s journey from high school part-time job to owning Pizzeria da Laura

    • How COVID gave her the clarity to realize restaurant ownership was her calling

    • The decision to add a full bar and how it’s elevated the restaurant’s atmosphere and profits

    • Balancing demand and minimizing waste—lessons Laura is still learning

    • Why owning a restaurant doesn't have to be a forever commitment, and how flexibility shapes her approach

    • The creation of a new approach to grandma style and Laura’s personal twist on pizza

    • A peek inside the kitchen: the tools and techniques that keep her business running smoothly

    • How Laura offers a wide variety of options without overcomplicating the menu or operations

    • The challenge of pleasing everyone while staying mindful of costs and efficiency

    • Plus, here’s a little glimpse of what’s coming up next for Pizzeria Da Laura—exciting things are in the works!

    Check out Pizzeria da Laura here:

    https://www.pizzeriadalaura.com/

    https://www.instagram.com/pizzeriadalaura/

    https://www.facebook.com/profile.php?id=100090451531867

    Follow Laura Meyer here:https://www.instagram.com/eccomicupi/

    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.comCamera and Audio Provided by Tristan Marr and Alexia Refil

    Topics:

    Pizza de Laura

    Laura Mayre pizza

    Pizza restaurant growth

    Restaurant ownership journey

    Pizza industry experience

    Expanding a pizzeria

    Balancing pizza menu variety

    Full bar in a pizzeria

    Minimizing waste in restaurants

    Pizzeria kitchen tips

    Restaurant expansion plans

    Small business growth in food industry

    High school to restaurant owner

    Creating a unique pizza menu

    Simplifying restaurant operations

    Pizzeria business challenges


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    44 分