What's Good Dough?

By What's Good DoughArts Food

What's Good Dough? episodes

December 10, 2021 The Truth Behind Olive Oil with David Garci-Aguirre of Corto Olive Oil
You may have heard me talk about freshness when it comes to olive oil. In this conversation, we break down everything you need to know about it. David is a Master Miller at Corto Olive Oil and we get into how he started in the business, but more importantly, he educates us on what to look for when purchasing olive oil for our pizza!
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Professional Pizza Makers can sign up for a olive oil tasting (complimentary)
Everyone else looking to level up their olive oil game can sign up here (paid)
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53 min
December 03, 2021 Blowing up then getting shut down with Craig from June’s Pizza
June's Pizza was the Bay Area's most sought after pandemic-born pizzeria. They were serving either a margherita or the daily special out of a shipping container in a beautiful oasis of a garden in a somewhat of a sketchy neighborhood surrounded by a chainlink fence. To get a slice or a whole pie, you could either call in or line up, but good luck because they were always selling out. Things were going great for the June's Pizza team, until the health department showed up.
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48 min
November 29, 2021 If there is one thing you can control, its the Dough w/ Dave from Philomenas
I am joined today with Dave from Philomenas in Queens NYC. We talk about all of the steps he takes to ensure he always has perfect dough.
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8 min
November 29, 2021 Start a pop up without dealing with the red tape from the health department
The other day, I called my health department to see how much it would cost and how long it would take to legitimately start a pop up. I didn't like the answer so I asked myself, if this were easy, what would it look like? I thought to myself, what if I partnered with an existing business so I could sell my pizzas? This way I don't have to go through the red tape but I'd still do everything legitimately? Can this be done? Yes.
12 min
November 27, 2021 Black Friday, Leftovers, and Pod Updates
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19 min
November 26, 2021 The Pitfalls Of Opening Up A Pizzeria with Dave from Philomenas Queens
Passion alone can't drive your business. If you build it, they might not come. Today we talk to Dave, the owner and operator of Philomenas in Queens NYC. Dave studied under Italian pizza masters, made pies for Rihanna and is obsessed over his dough. This important conversation helps me realize that just because I make great pizza doesn't mean I'm ready to commit to rent a space and open up a brick and mortar. Listen in on some of the struggles Dave is dealing with to keep his business open.
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1 hr 13 min
November 22, 2021 Why you need a seasonal menu with Derrick Tung of Paulie Gee’s Logan Square
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7 min
November 19, 2021 Quitting your job and taking on the franchise model with Derrick Tung from Paulie Gee’s Logan Square
I FIXED THE SOUND ISSUE!
I am so stoked to share this with you all. I have been looking forward to interview Derrick for the longest time because he is someone I look up to dearly. In this conversation, we talk about his love for watching people's eyes light up when they eat his pizza and how that drives his work. What I love about this episode is that Derrick clearly expresses that it is not all sunshine and rainbows! We find out the struggles and sacrifices Derrick and his family had to put up with in order to keep the restaurant afloat in the initial few years. Today, however, is a whole different story because he's not only thriving, but lifting his community up.
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1 hr 11 min
November 12, 2021 The Joy of Pizza, Curiosity and Connectivity with Katie Parla and Dan Richer
Today we speak with Katie Parla and Dan Richer
Oh. Fricken. Yeah. As you may know by now, the Joy of pizza is out, so you better get the book!
Make sure to stick around to the end to find out how to win one from yours truly.
I’m so happy to share this episode because it was a fun one! Not only does Dan bless us with his pizza expertise, but having Katie on really brings an awesome dynamic to the conversation because she is a pizzamaker and foodie to the max. We uncover as much as we can about how to be a better pizza maker, their favorite moments writing the book, how people can level up their pizza game and most importantly we gain some insight to a healthy business partnership and friendship. Warning, the feels in this one are palpable.
Get the book now!
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1 hr 6 min
November 05, 2021 Making 1000 pizzas a week in Downtown DIsney with Matt @JiyuPizza
I met Matt on IG in the pandemic and every time I read his posts, he seems to be doubling down on pizza. Earlier this year, he ran a pop up out of a brick and mortar so we talk about how that got set up. I have also have seen him doing charity pop ups. And now Matt makes around 1000 pizzas a week working at a busy wood fired restaurant in Downtown Disney. Talk about getting your reps in.
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Buy an Ooni!
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Help Me Make A Better Show And Fill Out My Survey!
Support the podcast and buy a t shirt!
46 min