What's Good Dough?

Today we speak with Brett from Izzys pizza bus. And yes he operates his Detroit Style Pizza business out of a renovated school bus that he fixed up all by himself! We talk about his story pre pizza as an audio engineer and how covid pushed his business from side gig to a full time operator. What’s really cool about this is all that Brett loves to learn, experiment, and tweak. We share lessons gems and more.

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@izzyspizzabus

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Today we talk with Sam From Ammazza Pizza. Sam is a 20 year pizza vet who currently manages the behemoth of a restaurant known as amamaaza pizza. Their focus is simple, fresh, and local wood fired pizza and they also have an extremely popular vegan offering.

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In todays episode we talk with James who runs the pop up under the alias Kilroys Pizza. Of course we go over the clever reason as to why he uses that name. We also take a deep dive on his pizza experiences leading up to him branching off on his own which includes a pretty well rounded resume. In this convo, I found 2 things extremely valuable. The first being having the opportunity to learn from James' failures. As Eleanor Roosevelt once said- learn from others mistakes because we wont live long enough to make them ourselves. As someone who is interested in having my own pizza business, James' mishaps, snafus, whatever you want to call them have helped shape my understanding of how to prepare my business. The second thing I really loved was discussing his views on sustainability. We go over using local mills, supporting farmers, and a genius way on how to reduce waste.

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Find James on IG @kilroyspizza

Today we talk with Evan Weinstein In 2019 BC (Before Covid) Evan owned a company that promoted 300 club shows a year, 3 music festivals, and he had a staff of 9-10 employees when covid hit, live entertainment was one of the first industries to get shut down. While his business closed, he didn’t take any of the skills he accumulated over 10 years granted and applied them to to what appears to be a fast grow ing pizza business. From ghost kitchens, to something called pizza drops, to having a brick an mortar, he is experiencing some ridiculous growth. His secrets? Product first. Market Second.

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John Arena says that home pizzamakers now know more about baking than professionals did 20 years ago. The cumulative knowledge in this group is on point. We talk about whole wheat, buying local, hydration and so much more.

Want to join in on the convo? Follow us on clubhouse and instagram to be notified

@WhatsGoodDough

@PDXdoughboy

@pizzaiollie

@kilroyspizza

@projectpeteza

@eddiespizza412

@mehlundmehr

@till_martin_

@undergroundpizzmd

@foldpizzaco

We speak with Jerry, a Chicago native doing tavern-style pizza in Portland. Like many people, Jerry started experimenting with pizzas in the pandemic- first with home made dough. Like many who enter this world, making pies became an obsession to Jerry. He admits even pushing the limits of fermentation up to two weeks in his discovery of his representation of a tavern style pie. Eventually, he came to a pie that he and his fiancee really and enjoyed. But clearly others have fallen in love with it as well. His donation-based pizzas have become the latest rage in Portland among local and transplants like himself. Often times people are waiting MONTHS from signing up on his waitlist to finally getting the pizza. But what happens after trying said pizza? The people can't wait for more. So his game plan - start serving up pizza in a local bar in Portland, paying even more homage to his Midwestern roots.

Find Jerry on IG @jerryspizzapdx

Let me know your thoughts via my survey (thanks in advance)!

This episode was recorded on Clubhouse to discuss Charity Pop Ups. Let me know if you like the idea of engaging with the guests, asking questions relating to certain topics. As you will discover later in the episode, we had audience members speak up and ask questions of their own.

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I want to thank my guests for recording this with me. I hope they as much fun and gained as much value as I did.

Blaine = PDXDoughBoy

Ollie = Pizzaiollie

Michael = PorchPizza

James = Kilroyspizza

Pete = ProjectePeteza

Eddie = Eddiespizza412

Me(Eidref) = WhatsGoodDough

Today we talk with Nicole Bean, one of the owners and operators of Pizaros Pizza Napoletana. As you may have seen in recent news, Houston experienced some crazy weather and oftentimes, that will mess you up if you're in the business of serving food. In this convo, we discuss some things that you should consider preparing for in advance so that you can ultimately be free to do what you do best in your community's time of need.

See Nicole's Oh Sh!t Plan Below

https://docs.google.com/document/d/1itm2st9UfH9URU6XtK3YGY4Epc5flb5Q56sEwBTxizw/edit?ts=603e7a0f

Find her on IG

@nic.bean

https://www.instagram.com/nic.bean/

@pizaros_pizza_napoletana

https://www.instagram.com/pizaros_pizza_napoletana/

In this episode we talk with Scott from Scotts Pizza Project. His IG has blown up in the last year serving up beautiful looking pizzas on his Ooni but not because he hacked the algorithm, but because he has a process of truly immersing himself in everything he does. From researching pizza styles to engaging his followers, this guy is super dedicated. He has a great, humbling story so check it out. If you enjoy the show, please remember to share it with a fellow pizza lover!

Follow Scott on IG @scottspizzaproject

I finally had the pleasure of having John Arena, co-owner of Metro Pizza on the show. He has been making pizza longer than anyone I've ever spoken with. When someone with that much knowledge and experience talks, its guaranteed you'll find a nugget or two. Thanks to John, I learned a new way of viewing not only pizza, but life in general. Give this episode a listen to improve your chances of longevity in the world of pizza making.

http://metropizza.com/

Instagram @johnnypizzaguy

https://www.instagram.com/johnnypizzaguy/

Instagram @MetroPizzaLV

https://www.instagram.com/metropizzalv/