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

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:

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.

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

  
  

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

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

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