What's Good Dough?

Omar talks about why he's opening up a second location vs a ghost kitchen. I think he's absolutely right for what he wants to build. That said, I don't want people excluding the idea of a ghost kitchen when looking to expand. New episode this Friday sharing Omar's story!

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Similar to the AVPN (Associazione Verace Pizza Napoletana) could New York benefit from forming a similar entity to protect the beloved New York Pizza?

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We talk about the pivotal moments in growing pizza's favorite condiment. We learn about his decision-making process, especially as the CEO of such a large company. Finally, he gives one piece of advice at the end of the show that we all need to listen to.

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TIMESTAMPS!

(3:20) Marketing a complimentary food

(9:50) 3 Pivotal Moments

(17:35) Changing the bottle and adaptability

(22:20) Drip Check

(29:30) Final Piece of Advice

Throughout the pandemic, Sarah Minnick made ~30,000 pies while open 3 days a week. As she prepares to open back up to 7 days a week, we talk about the struggles of assembling the right team to maintain the consistency of the prestigious Portland pizzeria.

In our conversation, she breaks down the flour in her dough and its respective roles, how to shop for vegetables at a farmers market, and gives resources on how to use them. Finally, she talks about how she increased her prices and the justification for doing so.

Follow Sarah @ https://www.instagram.com/sarahminnick_/

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TIMESTAMPS!

(11:15) What's in Sarah's dough (and why)

(16:36) Maintaining consistency + managing employees

(30:11) A framework for using vegetables on pizza + the secret

(35:04) Shopping at farmer's markets

(42:19) Let's talk ranch + closing thoughts

Thank you to the amazing women that gave me their time at the pizza expo! I hope to see you all continue to kill it!

Timestamps and IG Accounts

(1:57) Leah @pizzaleah707

(6:23) Miriam @TheZaReport

(8:07) Donatella @Donatellaarpaia

(10:13) Andrea @BkFreshGrocer

(12:05) Maberly @BrooklynsBestLV

(15:49) Liz @BrooklynsBestLV

(18:28) Liryc @lirycnotlyric

(21:13) Samantha @mezzalunawoodfiredpizza

(27:34) Linda @firedupfresh

(31:19) Cherish @izzyspizzabus

(35:53) Jhy @Devouredpizza

(40:38) Nicole Bean @nic.bean

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In this first episode of the Women at the Expo, you will hear a short segment from each of the 12 women I interviewed at the show. I asked them all the same questions for the most part, and I grabbed some of their answers and put them here for your listening pleasure.

Let me know what you think about this type of show. There is a survey at the bottom for you to help me out!

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Timestamps and People

(1:57) What's Good Dough

(4:17) Donatella @Donatellaarpaia

(5:14) Miriam @TheZaReport

(6:08) Andrea @BkFreshGrocer

(6:45) Maberly @BrooklynsBestLV

(7:33) Leah @pizzaleah707

(8:29) Liz @BrooklynsBestLV

(9:03) Liryc @lirycnotlyric

(9:42) Samantha @mezzalunawoodfiredpizza

(11:09) Linda @firedupfresh

(11:46) Cherish @izzyspizzabus

(12:54) Jhy @Devouredpizza

(14:07) Nicole Bean @nic.bean

I am SUPER excited to share Ashely’s story with you all because I love everything she is about.

Originally from Richmond Virginia, her goal from the start was to move to SF to learn skills that she could ultimately bring back to her hometown. She landed jobs at the world-renowned Tartine and SF favorite, Pizzeria Del Popolo.

Today she runs pizza bones, a community-oriented brick-and-mortar pizzeria serving anti-Neapolitan pizzas. She talks about the ups and downs of being a business owner- from running a pop up with a torn ACL, to managing customer expectations after burning their pizzas

Important Links

Add Ashley on IG @pizzabonesrva

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Timestamps

(3:44) What's Good Dough?

(7:23) What did you learn from Tartine?

(12:47) Moving back to Richmond

(17:25) Running a pop up without being there

(23:16) Opening day of the brick and mortar

(30:38) The recipe is the easiest part

(34:40) Fixing your mistakes with customers

(40:00) Building your community is good for business

(45:02) What are pizza bones + Closing thoughts

When Jenna told me that she jumped right into her business, I was shocked. So I asked her, could she have prepared better? Check out her answer.

Important LInks

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This high-energy, super passionate individual is not only an amazing pizza maker and private dining caterer, but she is the cohost for Women's Pizza Month. You can check out her work at The Juliet Mike on IG and Walapizzasg

In our conversation- Jenna and I discuss so many things, but the conversation really stands out in three ways areas- her craft, her private dining experience, and her purpose.

Important LInks

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Timestamps

(3:58) What’s Good Dough?

(8:38) What influenced you the most for your style of pizza?

(10:53) How to cut the canotto style pizza?

(13:51) How do you get that big beautiful crust

(25:56) In-home private dining

(37:54) Finding your purpose in pizza

(49:34) How do you come up with your combinations + final thoughts

Christy joins us on the podcast to talk about the Instagram Pizza Community. We talk about the beauty and pitfalls. of the app and how to make it serve you and not the other way around.

We also talk #WOMENSPIZZAMONTH - the history of this IG Community holiday, its significance, and how to join in on the fun!

Important Links

Add Christy on IG @RealCleverFood

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Timestamps

(4:40) What’s Good Dough?

(9:06) How do you resist the evils of IG?

(20:00) Common misconceptions in pizzamaking

(27:30) Intro to Womens pizza month

(43:20) Whats next for real clever food + closing