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