What happens when you mix Tokyo-inspired artistry with Neo Neapolitan Pizza in the heart of Las Vegas’ Chinatown?

In this episode of What’s Good Dough, we visit Double Zero Pie & Pub—a pizzeria that’s made the prestigious 50 Top Pizza USA list two years in a row. Erica Bell shares the story behind their Tokyo-meets-Neapolitan concept, the science and care that goes into their four-day dough fermentation, and how they balance consistency with creativity. From secret menu items to bold menu launches, Erica pulls back the curtain on what it takes to operate at the highest level while staying true to the craft.

Highlights:

0:00 – Intro

1:02 – The Tokyo inspiration behind the concept

1:57 – Four-day dough fermentation process explained

3:09 – Using multiple Caputo flours for flavor, texture, and color

4:30 – Bringing Neapolitan pizza vibes to Las Vegas’ Chinatown

5:24 – From wood-fired oven to PizzaMaster: adapting for growth

6:45 – The philosophy of chasing consistency over “perfect” pizza

8:33 – Introducing the “Italian Job” secret menu pizza

9:53 – Baking techniques for crispiness and structure

11:18 – Creating the orange-infused short rib pizza

13:11 – Making the prestigious 50 Top Pizza USA list two years in a row

14:31 – Launching an omakase pizza menu under pressure

16:28 – Lessons learned from pushing past imposter syndrome

17:01 – Dough is your healthiest relationship: Erica’s philosophy

17:44 – Closing thoughts and takeaways

Check them out:https://www.doublezeropie.com/https://www.instagram.com/doublezeropiepub/

Thank you to our show sponsors:

Bacio Cheese:

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Shot by Marlin MackEdited By Valentine Phelippeau

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