What's Good Dough?

Alright CAPUTO fans and haters I welcome you to this episode with an open mind. Today I speak with Fred Mortati, President of Orlando Foods, the importer of Caputo Flour into America. In this quick episode, we talk about the premium flour, address some of the myths you heard, and finally we talk about what's going with the cost of flour in the world?!

FULL TRANSCRIPT HERE

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Social Media Expert + Pizza FANATIC Arthur Bovino joins us today to make one thing clear- it's okay to market yourself/your pizzeria/your passion. But you have to come correct!

In this episode, he shares his story with us of how he started pizza's most influential pizza list, gives advice on how to grow through marketing and PR, and finally encourages us to pursue our passion.

For the full transcript, visit www.whatsgooddough.com/arthur

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Jhy had a career in graphic design. Rather than work for someone else, she now applies her talents in graphic design to her pizza business. We talk about how she's currently designing her mobile food truck and more!

For the full transcript, visit www.whatsgooddough.com/jhy

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Kairos = Timeliness. When you are a full-time mother of 5, is it ever the right time to go into the pizza business?

In today's episode, we talk with Liz about how she started her mobile catering business after falling in love with making pizza in the pandemic. We talk about her pizza education including her time over at Wood Fired University. She informs us about her mobile catering gig including how she books clients and deals with permits. Finally, we talk about family life and how she balances being a mother and a business owner.

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In this episode, we talk about Peters travels in his ultimate search for pizza- we talk about pizza innovators both old school and new school. Finally, we talk about Peter’s new book Pizza Quest. This is an amazing episode you don’t want to miss!

Get the book! Out Now!

Pizza Quest: My Never Ending Search for Perfect Pizza

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Timestamps

(7:20) The Auditory Snap

(16:40) Working with High Hydration Dough and longer bakes

(21:50) Who is innovating today

(30:20) Where do we need to innovate?

(36:40) Pizza Ten Commandments

(45:18) Pizzamaker’s greatest hits

(57:50) What’s Next for Peter? Closing questions

In part 2 of this conversation with Ethan (See part 1 here). We start the conversation discussing Ethan's weight loss journey and move on to family and finally a piece of advice that will keep you going whenever taking on a new venture.

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I found Ethan on one of the Facebook pizza groups that I am a part of. Post after post, I just COULD NOT stop drooling at his canotto style pizza. I thought it would be fun to learn more about this style and how he does it with sourdough.

Listen to Part 2 Early!

Follow Ethan @NaturallyLeavenedPizza

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Timestamps

(5:36) What's Good Dough?

(10:08) Keto Pizza Life

(12:36) Quick intro to sourdough

(17:22) What is your recipe today?

(22:28) Issues with canotto style

(24:43) Flour, fermentation

(41:09) Shaping & baking

There's no doubt that Kenneth made a well-executed pizza for his competition pie. He made a 100% hydrated Detroit pizza and received help from people like Slow Rise Pizza and Emmy Squared. But like as many restauranteurs say, good food is the price of entry. But is it possible that Kenneth managed to use his kindness and knowledge of beer to give him an edge in the competition? Listen in and you be the judge.

Rad Pies MD

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White Rabbit Gastropub

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Kenneth's Personal IG

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Today I speak with Darina and Kristian, the co-founders of the world's # 1 pizza oven company. This conversation revolves around two parts, the modest start of Ooni Pizza Ovens and the company's plans for growth! We have a lot to learn from Darina and Kristian’s story- it is one of conviction, great business principles and values, and community.

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TIMESTAMPS

(3:03) What's Good Dough?

(6:08) How did you two meet?

(8:16) How were tasks divided up in the beginning

(10:11) Kickstater

(17:32) Was an Ooni an overnight success?

(25:10) You need values to succeed

(30:04) Commercial use of Ooni

(33:45) Future plans

(46:56) Wrapping up

When I found out Omar owned a pizzeria in Karachi Pakistan, I didn't really think much of it. But then I put two and two together. This guy hangs around the likes of Felix Happy Bull PIzza and Serhan of Next Level Pizza... That's when it clicked. He didn't just have some crappy pizzeria across the seas. No, this dude is legit. You are going to hear of an amazing story of an individual who pays the ultimate homage to New York Pizza

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TIMESTAMPS

(5:49) The obsession with New York Pizza

(15:50) Are pizza classes worth it?

(20:23) How did you bring it to Pakistan?

(29:55) How much are you charging for pizza?