What's Good Dough?

This is a short segment taken from my convo with Matt from Del Terra Pizza. We dive in about incorporating whole wheat into your dough. We break down how he "mills" flour without a mill, how much he uses, and why.

If you want to listen to the entire episode check out the link below.

https://anchor.fm/whatsgooddough/episodes/WGD-71-Matt-Opyck-from-Del-Terra-Pizza-e12iehf

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Lessons from a firefighting, mobile pizza operator. We talk fire code, incorporating whole wheat to your pizza dough and more.

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Re-opening America's First Pizzeria. White Collar Crime. Michelin Star Pizza

Andrew Bellucci is the comeback kid of pizza. There are so many highs and lows in this story its ridiculous. You have to wonder how someone like Andrew just continues to persist and persist. This dude wants it. Whatever he has his mind set to he's going for it.

We talk dough, business, fancy pizza, pizza exile and more.

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https://belluccipizza.com/

60 pies a night. Be more in tune with your customers and your craft. Leave a legacy.

Today we speak with Craig Melillo from Gracies Apizza. In this conversation, we talk about his switch from having employees to running the shop by himself. In his eyes, there is no better way to run it. Since going solo, Craig's dough has been more consistent- because if anything goes wrong there's no one else to blame. All mistakes must pass through him and only him providing an instant learning opportunity. Craig is the front of house, the person answering the phone, the prep and the cook. He controls the flow and the dance of working his wood fired oven and if you stick to the end of the show, you'll find out the biggest mistake for pizza owners is... to start a wood fired pizza business. But of course, Craig would not have it any other way.

This is our second conversation together- Listen to the first one linked below.

https://open.spotify.com/episode/0p4UrEiuRnRTOBtzoslr6l

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I'm so lucky to be able to geek out on dough with Chris Decker. In this conversation we talk about making beautiful pizzas, his mentors (some obvious, some not) and Chris' soon to be wood fired pizza spot plus the adaptations he made to his dough for better wood fired pizzas to-go!.

Follow Chris on IG@everythingbutanchovies

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Sorry for the swearing! I will try to chill out on the F Bombs!

We speak with Jay from Arty Stan Pizza. Jay talks about delayed gratification, building a team, and being cheeky with his customers. One thing I really love about Jay is his personality and he uses that to not only get rid of the stigma of selling food out of his house, but to build lasting relationships.

Follow Jay @arty_stan_pizza

https://www.artystanpizza.co.uk/

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Anthony falco has been in the pizza industry for 15 years and in this conversation, we focus on his new book coming and we dive in on his journey as a pizza consultant. We talk about the moments leading up to it, how he got his first gig, and the biggest benefits and downsides to being one. We also talk about the importance of using great ingredients.

Buy Pizza Czar (Affiliate Link- no extra cost to you, but many thanks for using the link)

Follow Anthony @millennium_falco

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Produced by Seve Hoge

While we do talk about the Santa Barbara Baker style pizza, fresh toppings and leoparding included, a great chunk of this conversation really is about following your dreams. We talk about how Santa Barbara Baker quit his job to pursue happiness which ultimately led him to staging at a pizzeria to ultimately creating YouTube videos. We find out the why behind it all and where he wants to take the Santa Barbara Baker.

SantaBarbaraBaker.com

instagram.com/santabarbarabaker

Santa Barbara Baker YouTube Channel https://www.youtube.com/c/santabarbarabaker

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Today we speak with Mike Vaona. He's the author of the book, Rose Hill Sourdough. And he's also the head of engineering over at Ooni. We talk about his life prior to Ooni as a pop up operator and break down his lessons and successes and of course we go deep on Sourdough. He also shares his love and passion for lifting up his community through positivity knowledge sharing and through the work that he does at Ooni.

Follow Mike on IG@rosehillsourdough

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https://rosehillsourdough.com/

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Podcast Survey

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Chachi has traveled up and down the west coast cooking in fine dining, slinging pizza for a large tech company, and doing wood fired pies. When the pandemic hit, he had the opportunity to host his own pop up at a restaurant he was working for and ultimately branched off and ran it on his own doing square pies and popping up in various cities in Seattle. While Chachi is what I would classify as another home pizza/and pop up pizza maker, he has an interesting and motivating story that we can learn from. What makes it unique is he tells us about some food writers who helped grow his IG following and how he's meeting investors.

Find Chachi on IG @chachispizzaco

https://www.instagram.com/chachispizzaco/

Let me know What's Good Dough

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