What's Good Dough?

Why are 12,000 people waiting for a pizza they can barely get their hands on?
A.K. Pizza has become one of Seattle’s most talked-about pizzerias, with thousands of people waiting for the next pizza drop. Eidref visits Alex to see what makes these pies worth the hype, from the dough and carefully chosen ingredients to the small-team operation behind every pizza. Alex shares why he’s focused on quality over quantity—and why growing bigger isn’t necessarily the goal.
Highlights:
0:52 – Why Everyone Is Waiting for A.K. Pizza
1:10 – From Local Buzz to National Recognition
2:23 – A Small Menu With Seasonal Specials
3:12 – Thousands of People Waiting to Order
3:29 – Is Ordering A.K. Pizza Like Ticketmaster?
3:39 – Are Bots Buying All the Pizzas?
3:46 – What Makes A.K. Pizza Worth the Hype?
4:18 – A Two-Hour Vodka Sauce and Late Nights
4:37 – Why Making Pizza Doesn’t Feel Like Work
5:10 – Making Burrata From Scratch
5:37 – Choosing Quality Over Cutting Costs
5:59 – The Pressure of Having One Dough Ball Left
6:22 – Making the Ordering Experience Worth It
6:49 – Why Alex Still Wants to Make the Pizza Himself
7:04 – Running A.K. Pizza Alongside a Full-Time Job
7:46 – Will A.K. Pizza Expand in the Future?
8:03 – Does A.K. Pizza Live Up to the Hype?
8:18 – That Crunchy Crust and Airy Dough
8:56 – Why Alex Isn’t Ready to Open a Second Location
9:04 – How Investors Could Change the Business
9:26 – Why He Won’t Compromise on Ingredients
10:26 – What Matters Most to Alex as a Pizza Maker
Follow them: 
https://www.ak-pizza.com/
https://www.instagram.com/akpizzaguy
Thank you to our show sponsors:
Bacio Cheese: https://bit.ly/3FmQ3up 
Corto: https://bit.ly/457DNII
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Topics:
A.K. Pizza, AK Pizza Seattle, Seattle pizza, best pizza in Seattle, best pizza in the US, exclusive pizza, pizza drops, pizza waitlist, pizza dough, pizza making, homemade pizza, artisan pizza, premium pizza ingredients, pizza crust, crunchy pizza crust, burrata pizza, vodka sauce pizza, small pizzeria, pizza business, pizzeria owner, restaurant operations, quality over quantity, scaling a pizza business, pizza entrepreneurship, What’s Good Dough, Eidref

How do you get people to try something that looks like pizza but isn’t quite pizza?

Eidref visits Manakish Oven and Grill in San Jose to learn about this Middle Eastern flatbread and the story behind the business. From making dough in-house to introducing customers to new flavors, the owners share how they built their business and why great food alone isn’t enough to get discovered.

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Highlights:
0:00 – Is It Pizza or Something Else?
0:18 – Bringing Manakish to the Bay Area
0:38 – Making the Dough and Sauces From Scratch
0:54 – Cheese, Pepperoni & a Three-Minute Bake
1:10 – The Soft, Crispy Texture of Manakish
1:24 – Bringing the Flavors of Home to California
2:18 – How Online Ordering Helped Grow the Business
2:23 – Building a Branded App for Loyal Customers
2:35 – Generating Nearly $500K a Year in Online Sales
2:58 – What Wasn’t Working Before
3:12 – Taking a Chance on a New Solution
3:36 – Why Sometimes You Just Have to Take the Risk
4:00 – Seeing Results Within the First 10 Days
4:31 – How Do You Explain Manakish to First-Time Customers?
4:51 – Getting People to Understand a New Kind of Flatbread
5:20 – One Taste Can Turn Someone Into a Lifelong Fan
5:45 – Why Being Discoverable Matters for Halal Food
5:54 – Why Great Food Alone Isn’t Enough
6:21 – What Does It Take to Run a Successful Restaurant?
6:21 – Using Technology to Compete With Bigger Restaurant Brands
7:01 – Building a Website Without Spending Thousands
7:08 – The Lesson Behind Their Growth

Follow Them:
https://www.instagram.com/manakishoven/
https://manakishoven.com/
https://www.facebook.com/manakishwalnutcreek/

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Topics:
manakish, manaeesh, manakish Bay Area, manakish Walnut Creek, manakish San Jose, Middle Eastern flatbread, Middle Eastern food, halal food Bay Area, halal restaurants San Jose, Mediterranean food, Mediterranean restaurant, manakish pizza, flatbread pizza, pizza dough, homemade dough, restaurant business, restaurant growth, restaurant marketing, restaurant SEO, restaurant technology, online ordering for restaurants, restaurant branded app, restaurant website, restaurant discovery, local SEO for restaurants, small restaurant business, restaurant entrepreneurship, food business growth, What’s Good Dough, Eidref

Is a $50 pizza actually worth it?

Eidref visits Slice of Homage in the South Bay to talk Detroit-style pizza, premium ingredients, and what it really costs to make a great pizza. Steven shares how he went from selling Sicilians to friends and family to building one of the Bay Area’s most recognized Detroit-style pizza spots — and why charging $50 for a pizza can actually make sense.

Highlights:
0:52 – From $20 Sicilians to $50 Pizzas
1:39 – The Two-Day Dough Behind Slice of Homage
2:09 – That Crazy Detroit-Style Crunch
2:30 – Starting a Pizza Business With Almost No Money
3:02 – Learning the Hard Way Through Pop-Ups
3:36 – How Detroit Pizza Took Off in the Bay Area
4:35 – Why a $50 Pizza Can Actually Be Worth It
4:52 – The Cost of Premium Ingredients & Labor
5:53 – Why He Can’t Sell His Pizza for $20
6:16 – What It Actually Costs to Make a Pizza
6:44 – Rent, Payroll, Insurance & the Real Cost of Running a Pizzeria
6:56 – Working 70–80 Hours to Build the Business
7:18 – Corner Piece or Side Piece?
7:45 – Why the Crunch Still Hits 40 Minutes Later
8:05 – The Best Part of Being a Pizza Maker
8:12 – Why He Refuses to Cut Corners
8:50 – The People Behind the Pizza

Follow them:
https://www.sohpizza.com/
https://instagram.com/sliceofhomage
https://.facebook.com/Sliceofhomage

Thank you to our show sponsors:
Bacio Cheese:
https://bit.ly/3FmQ3up
Corto:
https://bit.ly/457DNII

DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/
email me: [email protected]

Topics: 
Slice of Homage, Steven Slice of Homage, Eidref, What’s Good Dough, Detroit style pizza, Detroit pizza, Bay Area pizza, South Bay pizza, San Jose pizza, premium pizza, $50 pizza, expensive pizza, pizza pricing, pizza business, pizzeria business, pizza entrepreneur, pizza dough, two day pizza dough, 70 percent hydration pizza dough, Detroit pizza crust, crispy pizza crust, pizza pop up, starting a pizzeria, independent pizzeria, pizza ingredients, pizza food cost, pizza labor cost, restaurant costs, pizzeria pricing, restaurant pricing, pizza business growth, pizza marketing, Bay Area pizzeria

What happens when a pizza business gets too big for the systems that got it there?

Eidref sits down with Marc from Square Pie Guys to talk about what happens when a pizza business really starts to scale. From selling more than 800,000 pizzas on DoorDash to opening multiple locations, Marc shares the expensive lessons, growing pains, maintenance issues, and the challenge of relying on third-party delivery apps while building a stronger direct relationship with customers.

Highlights:
0:00 – From Pop-Up to 800,000+ Pizzas on DoorDash
1:32 – Making the Iconic Square Pie Guys Pizza
2:18 – Over 1 Million Pizzas Sold
2:48 – The Reality of Growing a Multi-Million-Dollar Business
3:20 – When Growth Means Taking on Too Much
3:49 – Finding a Way Forward After Expanding Too Quickly
4:00 – Why Problems Multiply as You Add More Locations
4:35 – The $500 Maintenance Check That Can Prevent a $20K Bill
5:32 – How Fearlessness Can Drive Business Growth
5:59 – The Cheese Behind Square Pie Guys’ Pizza
6:32 – How Third-Party Apps Influence Pizza Pricing
7:46 – Can Square Pie Guys Ever Get Off Delivery Apps?
8:00 – Building Direct Customer Relationships
8:10 – Why Content Marketing Could Reduce Dependence on Delivery Apps
8:30 – Why Customers Ordering Direct Can Help Restaurants

Follow them:
https://www.squarepieguys.com/
https://instagram.com/squarepieguys
https://www.facebook.com/squarepieguys/
https://www.tiktok.com/@squarepieguys?lang=en
https://www.reddit.com/r/SquarePieGuys/
Thank you to our show sponsors:
Bacio Cheese:
https://bit.ly/3FmQ3up

Corto:
https://bit.ly/457DNII

Patreon Page: patreon.com/whatsgooddough
DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/
email me: [email protected]

Topics: 
Square Pie Guys, Marc, Eidref, What’s Good Dough, Square Pie Guys pizza, Bay Area pizza, San Francisco pizza, Walnut Creek pizza, Palo Alto pizza, square pizza, Detroit style pizza, pizza business, pizza restaurant, pizzeria business, pizza entrepreneurship, restaurant growth, restaurant scaling, scaling a pizza business, restaurant expansion, third party delivery apps, DoorDash pizza, restaurant delivery, direct ordering, restaurant marketing, content marketing for restaurants, pizza marketing, restaurant operations, restaurant maintenance, restaurant profitability, pizza business growth, pizzeria owner, restaurant owner, food business, independent pizzeria, pizza industry

What Does It Really Take to Land High-Paying Pizza Catering Clients?
In this episode, Eidref breaks down one of his toughest catering events, what he learned from serving 176 people, and why he’s decided to step away from catering to focus on building a media company.
Highlights:

0:52 – The Catering Event That Didn’t Go as Planned
1:30 – Why a “Bad” Catering Gig Can Still Be a Win
1:38 – What Serving 176 People Taught Him
2:10 – Why the Next 100-Person Event Feels Easier
2:17 – Bringing in Extra Hands for a Smoother Service
2:28 – How Experience Builds Confidence
2:36 – How to Land Higher-Paying Catering Clients
2:58 – From $40 Per Person to $75 Per Person
3:12 – Why Your Pizza Brand Can Help You Charge More
3:24 – Building a Pizza Brand on Instagram
3:43 – Why Your Pizza Has to Look Good AND Deliver
3:54 – Starting Small to Build Confidence & Content
4:14 – Believing in Your Product
4:35 – Knowing When Your Pizza Is Good Enough to Sell
4:48 – Why This Might Be His Last Catering Gig
4:52 – Choosing a Media Company Over Catering
5:27 – The Real Cost of Taking on More Catering Jobs
5:59 – Why You Can’t Give 100% to Two Growing Businesses
6:06 – Saying No to a $100-Person Catering Gig
6:14 – Focus Means Eliminating Options
6:34 – Choosing the Bigger Long-Term Goal
7:12 – What Eidref Wants You to Take From the Journey
8:19 – Was This His Smoothest Catering Event?
8:30 – Learning From a Tough Catering Gig
8:57 – What Serving 176 People Taught Him
9:03 – Why the Next 100-Person Catering Will Be Easier
9:12 – Why He’s Bringing a Fourth Person
9:40 – Feeling Confident Going Into the Next Event
9:58 – How to Land Higher-Paying Catering Clients
10:04 – How Much He Charges for Catering
10:39 – Investing in Your Pizza Brand
10:51 – Why a Strong Instagram Presence Can Help You Charge More
11:21 – Why Experience Builds Confidence
11:32 – Believing in Your Pizza Product
12:03 – Why He’s Quitting Catering
12:16 – Building a Media Company
12:23 – The Real Cost of Taking on More Catering Jobs

Thank you to our show sponsors:
Ooni Link: https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006
Bacio Cheese:
https://bit.ly/3FmQ3up
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Topics: 
pizza catering, pizza catering business, pizza catering tips, pizza catering pricing, catering business, catering clients, high-paying catering clients, pizza business, pizza brand, pizza marketing, Instagram pizza marketing, pizza influencer, food influencer, personal branding, catering business growth, pizza business growth, catering event tips, catering experience, catering confidence, pizza entrepreneur, food business, restaurant business, small business growth, entrepreneurship, business mindset, knowing when to say no, business focus, building a media company, What’s Good Dough, Eidref

What happens when a 41-year-old pizza shop suddenly goes viral and its tiny kitchen can barely keep up?

In this episode, Eidref sits down with Gerry Buontempo of Frank’s Pizza & Pasta in Baltimore to talk about the family business, upgrading their pizza, handling explosive growth, and keeping the old-school feel that made the shop special. 

Highlights: 

00:52 – Taking Over a Family Pizzeria During COVID 

01:51 – The Bell Curve of a Multi-Generational Business 

03:02 – Losing Their Pizza Guy & Stepping Into the Role 

03:52 – Learning Baker’s Percentages & Rebuilding the Dough 

05:41 – Best Product + Best Known = An Unstoppable Force 

06:52 – When Growth Outpaced 40-Year-Old Equipment 

07:24 – Finally Getting the Lease & Planning a Massive Kitchen Upgrade 

08:02 – How Operators Can Create a New Growth Curve 

09:46 – Doing 150 Pizzas an Hour With a Tiny Kitchen 

10:46 – The Choreography Behind a High-Volume Pizzeria 

11:25 – Four-to-Five-Day Dough Fermentation 

12:06 – Keeping the Sauce Simple 

13:05 – Why Pizza Expo Changed Everything 

14:32 – The Unspoken Brotherhood of Pizza Competitions 

16:32 – Pizza Karma & Helping Other Competitors 

17:06 – Their Award-Winning Margherita 

18:08 – Working With Six-Day-Old Dough 

19:13 – Why There’s No Such Thing as the “Best” Dough 

20:20 – How Pizza Became a Turning Point in Life 

22:49 – Carrying on a Family Legacy Through Pizza 

24:56 – What Actually Defines Success? 

25:33 – Turning Instagram Followers Into Real Sales 

26:34 – Recognizing the Signs That You’re on the Right Path 

28:06 – Why You Need to Take Inventory of Your Progress 

28:53 – Fresh Mozzarella & Respecting the Craft 

29:28 – How Small Improvements Compound Over Time 

30:25 – The Instagram Strategy: Be the Best Known 

31:20 – The Science Behind a Consistent Crispy Bake 

32:21 – Water, Time & Temperature: The Pizza “Dance” 

34:40 – Why the Micro Details Matter 

36:40 – Where Most Pizza Makers Cut Corners 

37:09 – The Operators Who Obsess Over Standards 

38:27 – “Inspect What You Expect” 

39:12 – “What You Permit Is What You Promote” 

40:26 – Why You Have to Be Obsessed With What You Do 

41:01 – Finding the Work That Gives You More Than Money 

43:15 – What’s Good Dough? 

44:13 – Feeding People, Making Connections & Building Community 

Follow them: 

https://frankspizzaandpasta.com/ 

https://www.facebook.com/frankspizzaandpasta 

Frank's Pizza & Pasta (@frankspizzaandpasta) • Instagram profile 

Thank you to our show sponsors: 

Bacio Cheese: https://bit.ly/3FmQ3up 

Corto: https://bit.ly/457DNII

DM @whatsgooddough https://www.instagram.com/whatsgooddough/ 

email me: [email protected]

Topics: 

Frank’s Pizza and Pasta, Frank’s Pizza Baltimore, Jerry Von Tempo, Baltimore pizza, Baltimore pizzeria, old school pizzeria, family owned pizza shop, multi generational restaurant, 41 year old pizzeria, pizza business growth, pizza shop viral review, Dave Portnoy pizza review, pizza restaurant success, pizza Expo, pizza dough, bakers percentages, pizza kitchen bottleneck, restaurant equipment upgrade, pizzeria kitchen renovation, high volume pizza shop, cheese pizza, Bacio mozzarella, buffalo mozzarella, pizza business social media, Instagram restaurant marketing, pizza marketing strategy, family restaurant business, pizza entrepreneur, pizza industry, restaurant growth, pizza podcast, What’s Good Dough podcast, Eidref podcast, Baltimore food scene, independent pizzeria, restaurant community, pizza business strategy 

What makes a tavern-style pizza stand out—and what does it take to build a pizzeria that can grow beyond the owner?

In this episode, Eidref visits Last Round Tavern in San Jose and sits down with owner Caleb Orozco to talk about the unique pizza style he's bringing to the Bay Area.Their tavern-style pizza is thin, crispy, cut into squares, and loaded with ingredients all the way to the edge—but instead of the traditional cornmeal, Caleb uses a sourdough starter. The result is a pizza that's familiar, but completely its own thing.

Highlights:

0:00 – Discovering San Jose’s Hidden Tavern-Style Pizza

0:32 – What Makes Last Round Tavern’s Pizza Different

1:00 – Sourdough Meets Chicago Tavern-Style Pizza

1:52 – Rolling, Stretching & Building the Dough

2:24 – The Cuban Pizza: Braised Pork, Ham & Salami

3:07 – 15-Hour Wine-Braised Brisket

3:33 – Building a Taco-Inspired Pizza

3:45 – What Would Caleb Tell His 26-Year-Old Self?

4:20 – Learning to Step Away From the Kitchen

4:50 – Why the Owner Can Become the Biggest Bottleneck

5:00 – Revitalizing East Santa Clara Street

5:35 – Why Last Round Didn’t Offer Online Ordering for Five Years

6:00 – Overcoming Fear & Opening Up to New Opportunities

6:34 – “I Should Have Done This a Long Time Ago”

6:41 – Building a Business That Isn’t Just About the Owner

7:00 – Taking the In-Restaurant Experience Online

7:39 – Creating a Better Online Ordering Experience

8:48 – Tasting the Pizza: The “Hella Texture” Moment

9:30 – The Crunch and Texture They’ve Been Chasing

10:10 – Tasting the 15-Hour Braised Brisket

10:41 – Why They Put So Much Time Into Their Ingredients

10:52 – Creating Something Customers Can’t Find Anywhere Else

11:14 – Final Thoughts: Quality, Value & Doing Something Different

Follow them:

https://lastroundtavern.com/

https://www.instagram.com/thelastroundsj/

https://www.facebook.com/thelastroundtavern

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DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]

Topics:

Last Round Tavern, Last Round Tavern San Jose, San Jose pizza, tavern style pizza, Chicago tavern style pizza, sourdough tavern pizza, Bay Area pizza, San Jose pizzeria, thin crispy pizza, square cut pizza, sourdough pizza, tavern style pizza California, Cuban pizza, Cuban pork pizza, brisket pizza, taco pizza, wine braised brisket, pizza dough fermentation, pizza business, pizzeria owner, restaurant owner operator, restaurant systems, restaurant bottleneck, online ordering restaurant, restaurant growth, pizza business growth, Bay Area pizzeria, San Jose food scene, pizza entrepreneur, pizza podcast, What’s Good Dough podcast, Eidref podcast, pizza business strategy, independent pizzeria, restaurant marketing, customer experience, pizza industry, artisan pizza, unique pizza concepts

How do you build a successful pizzeria, empower your team, and still have a life outside the restaurant?In this episode, Eidref heads to White Rabbit Gastropub in Frederick, Maryland, home of the World Champion Detroit-style pizza and the team behind Rad Pies.The conversation goes way beyond pizza. From developing the famous Crust We Trust to building systems that allow the owner to step away from the day-to-day, this episode digs into restaurant growth, leadership, dough development, customer experience, and the reality of balancing business with family.The team also breaks down how they built their signature 100% hydration dough, experimented their way to better cheese and baking results, eliminated reservations to increase table utilization, and created a culture where employees are empowered to make mistakes and grow.Highlights:2:38 – Welcome to White Rabbit: World Champion Detroit Pizza3:48 – Why Cheese Pizza Is the Ultimate Test6:08 – The Evolution of the White Rabbit Smash Burger6:53 – The Mentor Who Changed Their Restaurant Strategy8:13 – Building Loyalty Through Happy Hour & Word of Mouth9:28 – Adding $1 Million in Sales Without Massive Volume10:08 – Why They Eliminated Reservations12:08 – Building a Bakery & Commissary Kitchen12:38 – The 100% Hydration Dough Behind Crust We Trust14:08 – Creating the Signature Pepperoni-Filled Crust15:38 – The Science Behind Their Cheese Experiments17:18 – Why 100% Hydration Dough Is So Difficult17:58 – Why They Refuse to Compromise on Their Process19:03 – 25-Year-Old Sourdough Starter & Long Fermentation21:18 – Building the Rad Pies Team21:48 – Empowering Managers to Run the Business23:18 – The Goal of an Owner-Absent Restaurant24:38 – Creating the Crispy Bottom on Detroit Pizza31:08 – The “Cheez-It” Theory Behind the Perfect Crust32:38 – Chasing Consistency Without Going Too Dark44:08 – How Small Markets Can Compete With Big Cities45:28 – What Is the “White Rabbit Attitude”?1:01:18 – Can Systems Give You More Freedom?1:01:58 – Is the Juice Worth the Squeeze?1:02:38 – Eidref’s Question: Is It Time to Open a Pizzeria?1:03:38 – Using a Restaurant as a Professional Proving Ground1:07:38 – Building a Business Without Losing Time With Family1:09:38 – The 60-Day Grind Behind Opening Rad Pies1:11:23 – Learning Every System by Doing It Yourself1:15:08 – Final Advice: Listen, Adapt & Don’t Be Afraid to Change1:16:38 – Why Pizza Brings People Together1:17:38 – The Power of Relationships in the Pizza IndustryFollow them:https://www.instagram.com/radpiesmd/?hl=enThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]Topic:detroit style pizza, maryland pizza, rad pies md, best pizza in maryland, maryland food, pizza review, detroit style pizza maryland, rad pies, maryland hidden gems, award winning pizza, pizza vlogger, best pizza md

In this episode of What's Good Dough, we head to Rad Pies in Maryland to see if their Detroit-style pizza lives up to the hype. Known for that signature crispy cheese crust and airy dough, we’re putting their pies to the ultimate test.Highlights:00:07 — White Rabbit / Rad Pies intro & the accidental pepperoni frico crust00:40 — The 100% hydration dough01:04 — 25-year-old starter & 19-hour ambient fermentation02:03 — Why pro pizza makers avoid 100% hydration02:20 — Building the Detroit: killing the gum line & cupping-pepperoni walls02:59 — How the pepperoni frico creates the "glass"03:13 — Tasting: Maryland crab pizza03:40 — Tasting: the smash burger (20,000 a year)03:57 — Tasting: chicken cutlet (pesto & vodka sauce)04:16 — Tasting: Cheese pizza (best showcase of the dough)04:41 — Tasting: broccoli-lemon-ricotta white pizza ("Martha Stewart's prison pizza")05:05 — Running the business: why great food needs great operations05:25 — Letting staff fail, buying out the partner & +$1M in sales06:33 — Happy hour philosophy: converting guests to full-price entréesFollow them:https://www.instagram.com/radpiesmd/?hl=enhttps://www.instagram.com/whiterabbitgastropubThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:detroit style pizza, maryland pizza, rad pies md, best pizza in maryland, maryland food, pizza review, detroit style pizza maryland, rad pies, maryland hidden gems, award winning pizza, pizza vlogger, best pizza md

What makes this the "Ferrari" of pizza ovens?

In this episode, we go inside the Marra Forni factory to see how the "Ferrari" of brick ovens is built. Founder Francesco Marra share powerful story of moving to America with nothing, facing a major restaurant failure, and eventually building a global business that ships to 37 countries. We also dive into the tech that can double or triple a restaurant's revenue.

Highlights:

00:52 – Intro: The Ferrari of Pizza Ovens

01:32 – Inside the Factory: Building Brick by Brick

02:42 – From Failed Pizzeria to Pizza University

04:02 – Static vs. Rotator: Which Oven Doubles Revenue?

05:55 – The Art of the Bake: Maximizing Deck Space

06:54 – History & Consistency: Learning from Pompeii

08:34 – The Business of Marra Forni: 600 Ovens a Year

09:15 – The Rise of High-Performance Electric Ovens

10:14 – Francesco’s 5 P’s for Building a Great Business

Follow them:

https://marraforni.com/

https://www.instagram.com/marraforni/?hl=en

Thank you to our show sponsors:

Bacio Cheese:
https://bit.ly/3FmQ3up

Corto:https://bit.ly/457DNII

Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/

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Topic:pizza oven, brick oven, Marra Forni, pizzeria revenue, pizza business, commercial oven, wood fired oven, electric pizza oven, pizza equipment, restaurant tech, pizza university, artisanal pizza, pizza industry, restaurant profit, oven factory, pizza manufacturing, rotary oven, authentic pizza, dough consistency, pizza gear, high-volume pizzeria, professional pizza oven, pizza marketing, restaurant operations, bakery equipment