What's Good Dough?

What's up pizza pals- On this episode, I jumped on Dave from Faturday Omaha's podcast. We of course talk about pizza, business and life. Check it out on my stream and if you like Dave's work, please subscribe to his podcast linked below.

 

https://faturdayomaha.podbean.com/

 

My guest today is Eidref Laxa of the wonderful What's Good Dough? @whatsgooddough Podcast! He hails from San Jose, California, has talked with Omaha's @izzyspizzabus , talked with competition winning pizza makers, so many wonderful other pizziaolos, and has taken on a journey focusing on his own gathering of knowledge of all things round, rectangle, flat, puffy, stretched, and panned. More than that Eidref Laxa has created something that has contributed beyond himself through his What’s Good Dough? Podcast. He is sharing what he learns about, as he says, Pizza. Business. Life. with the world. Like Faturday Omaha, he is connecting with food and there is a lot more here than just a tasty pizza. This is a fantastic conversion so, hang on to your fork, and listen if you’re hungry! 2pm Central 91.5 KIOS FM and streaming from kios.org

 

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David Garci-Aguirre, Master Miller and Vice President of Operations at Corto Olive Oil, recounts his journey in the olive oil industry. He identifies what pizzamakers should look for in an olive oil and emphasizes how investing in high quality olive oil can elevate dishes to the next level. David goes into detail about the business side of the olive oil industry and how Corto maintains the quality and freshness of its olive oil. Through normalizing fresh olive oil within the market, David hopes to combat misconceptions and change people's perceptions of olive oil.

 

Highlights:

👨‍🍳 David got into the olive oil industry purely by accident. There are no specialized schools that teach how to become a master miller- the skills come over time from applied knowledge.

🍕 Although olive oil is one of the most forgotten ingredients in pizza, it plays a huge role in elevating the flavors in any dish. It's a unique commodity with incredible aromas that makes other ingredients even better by adding depth and complexity.

🧑‍🌾 David hopes to close the loop between the producer and the consumer through a farm to table approach. This way consumers can have a more intimate connection with the makers of their olive oil.

🫒 Olive oil is a unique aroma loaded with antioxidants and polyphenols. It's an incredibly versatile oil that can be used for anything.

🌿 High quality olive oil comes from high quality, fresh olives that harvested at the exact right time. Its quality can be retained through a secure storage system that protects the product from light, heat, and air.

💡David's plan to grow the business is to get people to understand the impact of quality olive oil. By getting people to taste the freshness and citrusy nature of good olive oil, he hopes they recognize the difference.

💸 Premium olive oil, as well as anything premium in general, costs more due to investing more in the ingredients and the manufacturing process. That small difference in price, though, goes a long way in quality.

🚜 Mechanizing the harvest is what truly changed the olive oil industry, as companies were able to scale up the production of high-quality olive oil and make it more accessible to the general public. 

💭 David believes we need to start thinking about olive oil the same way we do any fresh, perishable product. He finds that the biggest pushback from consumers is the price point, but they do like it once they taste it.

📈 Don't go into the pizza industry trying to compete with commodities. You have to be bringing quality to stand out.

 

Audio Podcast Available at https://bit.ly/3ENnWkp

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This is the final epsiode with Patrick McColley of Squared Up Pizza Tucson and on this episode, we talk about the most underrated ingredient- water. Back in the day, I would ask pizzamakers, "What kind of flour, tomatoes, cheese, and oven do you use?" But this is the first time on the show where we do a deep dive on water.

 

Highlights:

Eidref and Patrick discuss the pros and cons of using the NY Watermaker- a RO system that adds minerals to your water giving it that NY water taste. We go over price, maintenance, and more.

Patrick talks to us about his BIGGEST mistake in business and it has something to do with leverage (this is a golden nugget IMO)

 

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This is part 2 of a 3-part episode— Patrick shares how his business was sinking- He was past due on rent, he had early challenges with training and the mall demand was just not there. But he persisted. And if you stay in the game long enough, you can't lose. Heck, you might even get lucky!

Highlights:

Pizza Pat talks about his epic One Bite Pizza Review at his mall pizzeria. From creating his own luck to racing back to his pizzeria, this is a story you don't want to miss.

He also talks about how his mentorship with Tony started. He was not shy about asking for help and encourages other pizzamakers to shoot their shot.

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This part 1 of a 3 part episode- Patrick talks to us about his pizza and the location of his pizzeria. 

 Highlights:

Eidref and Patrick met in SF at the Pizza, Beer, and Bagel Fest after Eidref fell in love with Pat's Sicilian Pizza

"Pizza Pat" breaks down some of the Sonoran influences he puts on his pizza including birria and carnitas.

Patrick and Eidref talk in depth about opening in a mall- the good, the bad, and the ugly.

While opening in a mall may have been challenging, things are looking better for Pat and his business.

 

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In this episode, Hilary discusses her "Miracle Morning" - the daily rituals she adopted to help her deal with life's challenges.  

 

She believes that being a business owner is not an easy task and so she relies on these daily actions to help her level through the ups and the downs. 

 

 Highlights:

Hilary explains how the SAVERS tools from the Morning Miracle Book help her with her business. 

When she feels overwhelmed, she uses the tools to maintain her composure. 

We talk about waking up early to complete these rituals, staying consistent, and what to do if you’re short on time. 

Hilary leaves the audience with this: If you have a dream, go for it because dreams do come true if you choose to make it happen. 

 

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Part two-!. In this episode, we’ll dive into deep-dish pizza and tavern-style pizza. 

 

Highlights:

Hillary gives us a brief primer on deep-dish pizza and tavern-style pizza. 

She then goes over her dough and the obvious way she came up with her recipe. 

She shares a story of how she tried baking her deep-dish pizza in the wood fire oven.

We also walk through how Hillary sells par baked pizzas at the farmer's markets. 

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This is part one of a three-part episode—  Our special guest for today is Hillary, who will share her extraordinary journey of how she brought her hometown pizzas to Florida.

 

Highlights:

She shares how her pizza journey has been a magical one with people helping herong the way. 

She moved to Florida to take care of her late father and pizza was her comfort food.

Hilary shares how she juggled working at a school full-time and selling pizzas at a farmer’s market during the weekend before opening her shop. 

 

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Horacio from Tio’s Pizza delves into time management and pursuing one's passion. He talks about strategies and insights that work for him who seeks to effectively balance his full-time job with his pursuit of what he truly loves, managing his pop-up. 

 

Highlights:

Setting clear priorities— To make time for your passion, you must identify what truly matters to you and allocate your time accordingly. 

Tio shares a funny story about how he got his name.

He tells the audience about how his friend encouraged him to start selling pizza.

Be open to acquiring new knowledge and skills. It can significantly contribute to personal growth and help you achieve your goals.

Perfection is often an elusive goal and bumps in the road are an inevitable part of any journey. Tio uses those lessons to create a smoother operation for his pop-up.

Tio eagerly shares his techniques for using his oven, offering valuable tips and insights to make countless Detroit-style pizzas for his pop-up. 

Tio shares some creative insights about using a cake circle for his pizza in lieu of pizza boxes. 

To help you grow, just take risks and don't be afraid to fail. 

 

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Craig Murli talks about his experience starting and running June's Pizza, the bay area's most popular pandemic-born pizza popup, as well as the unfortunate circumstances that led to its closure. He emphasizes the importance of focusing on the positive aspects of life and finding peace within oneself.

 

Highlights:

🎢 Life is going to keep changing, for better or for worse, so do your best to fixate on the positive aspects instead of the negative.

🔧 Use the tools and resources you have in your current situation to find happiness and peace.

💰 Craig used his savings to start his pizzeria, June's pizza, from a shipping container. Although he ended up losing the business, he was able to build up a huge following relatively quickly and gained a lot of support.

🏆 Pursuing your passion and scratching that creative itch is the most rewarding and fulfilling experience.

📖 If more information was the right answer, we'd all be billionaires. It's not enough to know the right things- take the information and act on it.

🙌 To run a successful business you need to fully believe in the process and what you're putting out. 

🍕 Craig's ideal pie is inspired by the personality of the bay area: rustic, all over the place, and imperfect.

💗 Don't lose yourself or compromise your values and beliefs just to appease other people. Don't stray from the core vision you started with.

 

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