What's Good Dough?

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
Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/
Patreon Page: patreon.com/whatsgooddough
DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/
email me: [email protected]
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

Check out Owner.com: https://bit.ly/3UvMQzy

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/

Patreon Page: patreon.com/whatsgooddough

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

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

What happens when a pizza shop expects to do $6,000 a day... but ends up doing $16,000?

In this episode, Eidref visits Odie's Pizza in San Diego and sits down with founder Odie O’Connor to discuss one of the fastest-growing pizza concepts in Southern California.

From building a vegan Detroit-style pizza brand in Portland to launching a surf-inspired sourdough pizza shop that generated over $1 million in its first few months, Odie shares the systems, mindset, and lessons behind scaling a high-volume restaurant. This conversation covers dough production, team building, customer service, expansion plans, and the mental challenges that come with explosive growth.

Highlights:00:52 – Crushing Projections: From $6K Days to $16K Days

01:12 – Producing Up to 800 Pizzas Per Day

01:42 – The Dough System Powering High Volume

02:12 – Why Odell Returned to San Diego

02:42 – Building a Surf, Skate & Punk Rock Pizza Brand

03:12 – The Unexpected Explosion in Sales

03:42 – Scaling Without Selling Out

04:12 – Managing a 22-Person Team During Peak Service

04:32 – Redefining What's Possible in a Small Space

04:52 – What Good Dough Means to Odell

05:22 – High Hydration, Long Fermentation & Sourdough

05:52 – Switching From Conveyor Ovens to PizzaMaster Ovens

06:32 – The Hardest Part of Running a High-Volume Restaurant

07:12 – Training Pizza Makers Under Pressure

07:42 – Handling Customer Complaints the Right Way

08:22 – Why Great Customer Service Builds Loyalty

08:52 – Growing From Pop-Up to Food Truck to Brick & Mortar

09:32 – Why Starting Small Matters

09:52 – The Pizza That Defines Odie's

10:22 – Expanding to a Second Location

10:52 – Raising Capital and Scaling the Brand

11:32 – Surpassing First-Year Revenue Goals

12:12 – The Reality of Overnight Success

12:42 – Managing Stress as an Entrepreneur

13:22 – Therapy, Mindset, and Staying Present

14:02 – What If Everything Goes Right?

14:32 – Gratitude, Success, and Building Something You Love

Follow them:https://www.instagram.com/propizzamaker/https://www.facebook.com/papaspizzacaborojo/

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/

Patreon Page: patreon.com/whatsgooddough

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

Topic:

odies pizza, odie's pizza san diego, san diego pizza, sourdough pizza, sourdough pizza shop, pizza business growth, high volume pizzeria, pizza restaurant systems, pizza dough production, pizza master ovens, pizza entrepreneur, pizza shop success story, restaurant scaling, restaurant operations, pizza business podcast, what’s good dough podcast, eidref podcast, surf skate pizza culture, california pizza, pizza startup story, million dollar pizzeria, restaurant leadership, pizza team building, pizza customer service, expanding a pizzeria, restaurant growth strategy, pizza industry insights, opening a second restaurant, successful pizza business, san diego food scene, artisan pizza business, pizza operator mindset

What are the best upgrades you can make to run smoother, faster, and more profitable pizza catering events?

In this episode, Eidref breaks down the seven biggest upgrades he's making to his pizza catering setup for 2026.

After five years of catering as a side hustle, a sudden influx of new bookings pushed him to rethink every part of his operation. From cooler systems and organization hacks to rotating pizza stones and workflow improvements, this episode is all about working smarter, delivering a better customer experience, and building a catering business that scales.

Whether you're a pizza caterer, food entrepreneur, or mobile pizza operator, you'll find practical ideas you can implement immediately.

Highlights:00:52 – Why 2026 Is a Big Year for Pizza Catering01:32 – The Question That Improves Every Event01:52 – Upgrade #1: Bigger Coolers, Fewer Trips02:52 – Keeping Food Safe During Delays03:42 – Titan Ice Packs vs Traditional Ice04:12 – Upgrade #2: Every Bin Has a Job05:22 – Why Clear Bins Aren't the Real Solution05:52 – Building a System Instead of Buying More Gear06:52 – Creating Bin Checklists and Team Reference Cards08:07 – Solving the "Where Is Everything?" Problem08:52 – Upgrade #3: Contractor Bags for Faster Cleanup09:52 – Protecting Equipment and Saving Your Back10:52 – Using Business Credit Cards to Fund Upgrades11:22 – Upgrade #4: Rotating Pizza Stones12:32 – How Rotating Stones Improve Consistency14:02 – Better Heat Distribution and Faster Production15:12 – Why Better Execution Creates More Referrals16:12 – Reinvesting Catering Profits Into the Business16:22 – Upgrade #5: Using an Ooni Volt as a Pizza Warmer17:52 – Serving More Guests Without Sacrificing Quality18:52 – Battery Power Solutions for Mobile Catering19:42 – Upgrade #6: Bed Risers for Higher Workstations20:32 – Saving Your Back During Long Events20:57 – Upgrade #7: Sliding Pizza Peels21:42 – The Cheapest Upgrade That Saves the Most Time22:02 – Lessons Learned and Final Thoughts

7 PRO UPGRADES FOR PIZZA CATERING — GEAR LIST• Igloo Max Cold 150 qt (topping cooler) → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Igloo Max Cold 150 qt (dough cooler) → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Titan High Performance Ice Packs (8-pack) → https://www.costco.com/p/-/titan-high-performance-ice-packs-8-pack/4000241024• HDX 40-gallon storage tote → https://www.homedepot.com/p/HDX-40-Gal-Tough-Storage-Tote-in-Black-with-Yellow-Lid-999-40G-HDX/328027044• Hefty 55 Gal No Scent Contractor Bags (16 pk) → https://www.walmart.com/ip/Hefty-Heavy-Duty-Contractor-Extra-Large-Trash-Bags-55-gallon-16-Count/40547485• 💳 Chase Ink Business Cash → http://chase.com/• Ooni Rotating Stone → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Ooni Volt 1 → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• OUPES Exodus 2400 Portable Power Station → https://oupes.com/products/oupes-exodus-2400-portable-power-station-2400w-2232wh• Bacio Cheese — operator sample request → https://bit.ly/3FmQ3up• Temu sliding pizza peel → https://www.temu.com/sliding-pizza-peel--pizza-spatula-paddle-transfers-pizza-perfectly-to-oven-or-stone-pala-pizza-scorrevole-g-601101783448977.html• Utopia Bedding Bed Risers (3"/5" adjustable) → https://www.amazon.com/Utopia-Bedding-Premium-Adjustable-Furniture/dp/B073WFCV1L• Lifetime 6-foot folding table (Costco) → https://www.costco.com/p/-/lifetime-commercial-6-fold-in-half-table-2-pack/4000390113•Corto → ]https://bit.ly/457DNII

Topic:pizza catering, pizza catering business, mobile pizza catering, pizza catering equipment, pizza catering setup, pizza catering upgrades, pizza business tips, pizza catering workflow, mobile pizzeria setup, pizza operator tips, pizza catering systems, rotating pizza stone, ooni rotating stone, ooni volt pizza warmer, pizza catering cooler setup, pizza catering organization, pizza catering bins,

What does it really take to build a million-dollar pizza shop with no investors, no dining room, and only 900 square feet?

In this episode, Eidref sits down with Fred Santos of Square Pizza Co., a pizzeria quietly doing massive numbers out of a tiny shop in Pacific Beach.

Fred and his partner Bruno bootstrapped everything themselves, worked brutal hours for years, and built a cult following around square pizzas most people had never even heard of. This conversation dives into sacrifice, systems, dough philosophy, and the long grind behind building a real pizza business from scratch.

Highlights:

01:11 – A 900ft² Pizza Shop Doing $1 Million a Year

01:32 – Living Inside the Shop to Make It Work

01:50 – Massive Volume Without a Dining Room

02:00 – Why Staying Open Until 2AM Matters

02:12 – Winning First Place at Pizza Expo

02:22 – Going Viral Across San Diego

02:35 – Selling Hundreds of Pizzas After the Win

02:51 – Fred’s East Coast Pizza Roots

03:42 – Learning From Busy Sicilian Family Shops

04:07 – Bringing Square Pizza to San Diego

04:12 – Working 105+ Hours Every Week

04:48 – Bootstrapping the Entire Business

05:35 – Why Most Restaurants Fail Early

05:50 – Building a Business Like Planting a Tree

05:54 – The Dough System Behind Their Pizza

06:20 – Beach Pizza: A Style Most People Don’t Know

06:29 – The Unusual Techniques Behind Beach Pizza

06:43 – Why They Use Paper Plates for Dough

07:42 – Running One of the Tightest Small-Shop Operations

08:14 – Expanding After Nearly a Decade of Grinding

08:32 – What Fred Is Truly Grateful For

Follow them:https://squarepizzaco.com/

http://www.facebook.com/squarepizzaco

https://www.instagram.com/squarepizzaco

https://www.tiktok.com/@squarepizzaco

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/

Patreon Page: patreon.com/whatsgooddough

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

Topic:square pizza co, fred santos pizza, san diego pizza shop, pacific beach pizza, million dollar pizzeria, bootstrapped pizza business, pizza expo winner, detroit style pizza san diego, beach pizza, square pizza business, how to open a pizzeria, pizza shop success story, independent pizzeria, restaurant hustle story, pizza dough system, high hydration pizza dough, pizza business podcast, what’s good dough podcast, eidref podcast, restaurant entrepreneur story, small shop big revenue, pizza industry insights, pizza operator story, pizza business growth, chef driven pizza, successful pizza shop systems