What's Good Dough?

Part 2 will be out later this week so please subscribe to the show to be notified! 

 

Juan Perez recaps his journey from Colombia to the United States and how he went from working odd jobs to becoming a pizza chef at California Pizza Kitchen, sharing all the experiences that led him to his current position as Executive Head chef of Posto Boston.

 

Highlights:

🍕 Juan Perez moved to the US in search of new opportunities.

🍜 After working odd jobs, he started working at a Chinese restaurant before moving on to a bakery and eventually California Pizza Kitchen.

🧑‍🍳 Perez enjoyed working in the kitchen and fell in love with cooking. He worked multiple jobs to gain more hands-on experiences and to make ends meet.

🎉 He now shares his pizza creations on social media and has gained a significant following.

 

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#pizza #pizzapodcast #pizzabusiness #shorts

This is Part 1 of a 2-Part Series with Sarah Minnick!

Sarah Minnick, owner and founder of Lovely's Fifty Fifty in Portland, Oregon, talks about the benefits of whole wheat and debunks the stigma against them. She sources her flour from different mills and local farmers for a variety of flavors.

 

Highlights:

🍞 Sarah believes that although white flour lasts longer, whole grains have a wide variety of flavors that can elevate dough if they’re used in the right way.

🌾 Each flour plays an important role in shaping the flavor of your dough. 

🍕 Having good instincts when it comes to making pizza comes with experience.

⚖️ Sarah talks about finding a balance between trusting yourself and being open to new ideas.

✒️ Find your signature style and stick with it.

 

Check out the FULL PODCAST: https://youtu.be/j8tKQh8-hhs

 

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Central Milling 30% off Artisan Baking Center: Use Code: gooddough https://centralmilling.com/artisan-baking-center/

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#pizza #pizzapodcast #pizzabusiness #shorts

This is Part 2 of a 2-Part Series Re-Run with Sarah Minnick!

Sarah Minnick discusses maintaining consistency and quality in her pizza business as she transitions from a 3-day operation to a 7-day operation, and how she leverages connections with local farmers to gain direct access to high-quality, locally sourced ingredients.

 

Highlights:

💼 Communication and trust are crucial in ensuring consistency and quality.

🍕 Sarah’s new pizza making system allows her business to produce 150 pizzas in a five-hour span.

🥬 Sarah talks about how Lovely’s uses more inventive ways to integrate vegetables into pizza.

🍅 Establish a good relationship with local farmers to gain access to fresh ingredients.

💸 Know the value of your food and don’t undersell yourself.

 

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Central Milling 30% off Artisan Baking Center: Use Code: gooddough https://centralmilling.com/artisan-baking-center/

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#pizza #pizzapodcast #pizzabusiness #shorts

Alessio Lacco, founder of Atlanta Pizza Truck, discusses his new ventures in the pizza industry, including pre-mixed flour and frozen dough delivery, and his one-of-a-kind, AVPN-certified Wood-Fired Pizza Truck.

It is with a heavy heart to say Andrew Bellucci Passed on May 31st 2023. He was both a pioneer and an innovator in the pizza world. He will be dearly missed. Listen to his story here.

Drew Butler, owner of Market Pizza by Drew, talks about his journey from vending pretzels to making pizza and how he used pretzel, business and life lessons to grow his business.

🚀 Pandemic-related layoff provided the opportunity to transfer experience from pretzel vending and teaching to pizza making

🍕 Give and you shall receive- How many pizzas are you giving away each day?

🧍‍♀️‍ Customer visibility- what can you do about your signage to help be more present?

📉 Door knocking vs direct mail

💰 Know your worth

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Brian Hernandez shares his experience working in the pizza industry before joining PMQ and the U.S Pizza Team

Brian discusses his role for the U.S Pizza Team and how he helps the pizza team keep their prestige and how he helps them when they win competitions

Brian Hernandez

https://www.instagram.com/us_pizza_team/

https://www.instagram.com/pmqpizzamag/

https://www.instagram.com/brian_h1979

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 4. #pizza #pizzapodcast #pizzabusiness #shorts 

Specialized Hashtags

🍕 Mark Schechter of Square Pie Guys Griffin Baker of Griffin Baker Pizza Maker, two California pizzamakers meeting me up for some pizza talk in LA.

Marc Schecter - @squarepieguys @pizza @pizzaman_420

Griffin Baker - @griffinbakerpizzamaker

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Summary

Chef Ryan from D-Town Pizzeria in LA shares his experience starting a Detroit-style pizza business and how they outgrew their original space through organic growth and recognition in social media.

Highlights

🍕 Chef Ryan started DTown Pizzeria in 2017, bringing Detroit-style pizza to LA.

🏢 The business outgrew its original space due to increased demand and the need for more efficiency.

📈 D-Town Pizzeria gained an organic following by serving the best product with quality ingredients and going viral on social media

Ooni Pizza Ovens Affiliate⁠

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Dtown

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Summary

🍕 Kelly Bone is a food writer specializing in pizza and vegan food.

🌱 She transitioned to eating only vegan because of her concern for animal rights.

🍕 Kelly gives tips on how to get creative with Vegan Pizza whether you are a vegan or not.Ooni Pizza Ovens Affiliate⁠

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