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

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

SHOW NOTES

Have you ever wondered if a tiny trailer is right for your pizza business?

In today’s episode, We meet with Andrew Roa, the owner of Sacred Slice Pizza. He’s mastered the art of making two distinct styles of pizza from the confines of a tiny trailer. From perfecting the layout of his truck to streamlining his processes, Andrew has learned how to work with limited space and an even smaller team. Tune in to hear how he’s turned his passion for pizza into a thriving business, all while making the most of every inch of space.

Highlights:

• Efficient Use of Space: A look inside the trailer and how Andrew makes the most of the tight space to run a smooth operation.

• What’s in the Fridge: A peek into the fridge and the ingredients that make Sacred Slice Pizza.

• Essential Tools for Success: What other tools and equipment help make the tiny trailer and team successful.

• The Oven Question: Did the Baker’s Pride oven force Andrew into making New York or Detroit-style pizza, or was it a decision driven by passion?

• Pizza Prep: Do they pre-make a few popular pizzas, or are they made fresh to order?

• Diced Cheese: Andrew explains why he prefers diced cheese over shredded.

• Parbake vs. Fresh Dough: Why parbaking dough works better in this small setup.

• Dough Prep: The amount of dough Andrew needs to prepare each day to keep up with demand.

Check out Sacred Slice Pizza here:

https://instagram.com/sacred_slicepizza/?hl=en

https://sacred-slice.square.site/home

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 trailer business

Small pizza business setup

Maximizing space in a pizza trailer

Tiny trailer pizza operation

Efficient pizza prep in a small kitchen

New York-style pizza trailer

Detroit-style pizza oven

Baker’s Pride oven for pizza

Pizza dough preparation for small business

Diced toppings vs shredded pizza

Parbaked pizza dough

Small kitchen pizza operation tips

Pizza business with a tiny team

Starting a pizza business in a trailer

Running a pizza business in a small space

Ingredients for pizza trailer business

Pizza trailer organization tips

Running a successful pizza business

Efficient pizza business operation

Small-scale pizza operation

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 both terrifying and exhilarating, but I finally took the leap. I’ll dive into the real story behind the decision, what led up to it, and the powerful realizations I had along the way. It’s a journey of fear, excitement, and personal growth that I’m excited to open up about.

Highlights:

• Why I hated my job: The frustrations and challenges that made me feel stuck.

• Why I was scared: The fears and doubts that kept me from making the move sooner.

• What finally pushed me to do it: The turning points and realizations that gave me the push I needed.

• Updates on my pizzeria: Tune in;]

• What to expect next on the podcast: Tune in ;]

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:

Quit my job story

Leaving my job

Starting a pizzeria

Selling pizza from home

Pizzeria business updates

Entrepreneur journey

Overcoming fears in business

How to start a pizza business

Legal documents for food business

Starting a home-based business

Turning passion into a business

Personal growth in entrepreneurship

Business decision making

Fear and excitement in entrepreneurship

Lessons from quitting a job

What it takes to start a pizzeria

Home-based pizzeria business

Pizzeria business tips

My experience quitting my job

Entrepreneurship and risk-taking

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 how. Highlights: Building a Community: How to grow a loyal customer base and keep them engaged through pre-order drops. Clearing Up Misconceptions: Many people think starting a food business is only for those with large budgets or physical storefronts. Rishi explains how Hotplate makes it easier for anyone to get started. What Exactly Is Hotplate?: Rishi clarifies what Hotplate is and how it helps food creators manage pre-orders and pickups efficiently. How Hotplate Is Different from different e-commerce platforms: Unlike traditional e-commerce platforms, Hotplate is designed specifically for food creators, making it easier to handle demand forecasting, pickups, and customer relationships. Building Hype Before Your Drop: Tips on generating excitement and building demand before your food drop goes live. Leveraging Location with Hotplate: Why location matters when using Hotplate and how it can help your food business grow by connecting you with local customers. The Power of an Online Presence: Rishi talks about why food entrepreneurs need to be online and how Hotplate helps you market your products digitally, even without a website. Saving Time and Energy: By knowing exactly how much demand you have before you even cook, Hotplate helps food creators focus on what matters—making great food and serving happy customers. Check out Hotplate here: https://www.hotplate.com/ https://www.instagram.com/hotplate/?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 Camera and Audio Provided by Tristan Marr and Alexia Refil Topics: Pizzeria Pop ups Pizza Apps Pizza Drops