In this episode of the Making Dough Podcast, we kick things off with a bang. Anthony Iannone welcomes Keith Nagle of High Society Pizza — a pizza entrepreneur from Colorado who took his food truck hustle into brick-and-mortar success. Keith shares how he grew from one truck to two and finally opened his first pizzeria in Highlands Ranch, Colorado — and how business is now booming thanks to one unexpected shift: upgrading his water.

We dive deep into:

• Keith’s unique “organic” store opening — no grand launch, just good pizza.
• How changing flour, cheese, and sauce suppliers improved quality and reduced food costs.
• Why hard Colorado water was hurting his dough and how the New York WaterMaker changed everything.
• Real-world feedback from customers who noticed better pizza without knowing anything had changed.
• The science of dough: hydration, proofing, temperature logs, and the quest for consistency.
• The ripple effect — from better crust to better soda, iced tea, and overall guest experience.

Keith breaks down how better water not only enhanced flavor and consistency but also led to a 2x–4x increase in business on peak days, all while putting his pizzeria on track to nearly $1M in its first year.

Whether you're starting out or scaling up, this is a masterclass in the operational tweaks that transform a good shop into a great one.

🍕 Learn more about High Society Pizza: [Insert link]
 📍 Visit NAPCA: https://pizzaculinaryacademy.com
 💧 Learn about New York WaterMaker: https://nywatermaker.com

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