What's Good Dough?

In this episode, we get into the mind of Nicole Bean. We talk a lot about current events, her life, and her mindset and tie everything to pizza and business. In this episode we also discuss the education she's taken on over the years and where she might get more schooling from in the future. Last but not least, we highlight the women in pizza! Like literally we plug a lot of women pizza makers hear cranking out great pizza!

@nic.bean

@pizaros_pizza_napoletana

#pizza #business

With $500, a few connections for a kitchen space and some pizza hats from amazon, Richard and Eric managed to put together a successful pop up that not only made their wives proud but created a cult following for their delicious pizzas and ranch. This ultimately lead to 3 permanent locations in the Greater Portland Area! And for the record, yes! yes! yes! to ranch on pizza- especially if it tastes the way that these guys make it in house.

#ranch #pizza #pdx

Follow them on IG @ranchpdx

https://www.ranchpdx.com/

Do you have what it takes to run a pizza business? It takes a lot of hard work and pivoting but the rewards can be worth it. ⁠ Will is on the World PIzza Champions Team He has studied under Tony and Massimillio and he is on his 13th restaurant with @sourdoughwillyspizzeria. He loves making pizza but his motto is business first. This episode is one you don’t want to miss! ⁠

#podcasts #pizza #kingstonwashington #worldpizzachampions #sourdoughpizza #detroitstylepizza #naturallyleavened #food #pizzagram #pizzaholic #lloydpans #mikeshothoney⁠

IG@sourdoughwillyspizzeriaIG@Thatsasomepizza

https://www.sourdoughwillys.com/

Full Transcript Here

Today we talk with Dan from Razza New Jersey. Not Razza, but Razza Like pizza! We discuss how initially Razza was an underperforming restaurant yet he chose to stick to it and turned it to the well known pizza place that it is today. Whether the list means anything or not, they were recently awarded #4 in the daily meal’s 101 best pizzas in America, probably for for sole reason that dan and his team are committed to their craft. When it comes to seasonal menu items, you definitely gotta visit them in the summer, but they’ll also blow your mind away with the pork pizza they have in the winter that uses gelatin?! In this episode we also talk about sourdough management and much much more. Tune in. Link in bio. You don’t want to miss this one!

These two are so awesome. From community building to working as a team, they make pizza happen in the city of Tracy CA. They are changing the narrative of what pizza means. We talk about starting off as a mobile wood fired oven joint and the ups and downs they experienced with that. And of course, we discuss their soon to open brick in mortar in the heart of downtown tracy. #50west10thstbaby.

Check them out on IG @hellapiepizzaco

Order from them at the Tracy Farmers Market

#whatsgooddough #pizza #sfeats #bayareaeats #pizzalover #pizzaismylife #pizzalove #flavors #pizzaholic #pizzalover #pizzaporn #pizzagram #instafood #homemadepizza #pizzalife #pizzatime #foodie #podcasts

Full Transcript Here

Marcus: Value and build relationships because it makes everything a lot more easier.

Amy: You have people in your corner supporting you and helping you rather than trying to work against you. So that's been huge for us.

Eidref: What's happening? What's good dough? It's your boy Eidref. How y'all doing today? How are y'all doing? I'm doing great in case any of you are wondering. Today, we have Amy and Marcus, the dynamic duo of Hella Pie Pizza CO in Tracy, California. And today's episode, we talk about outgrowing your oven. You didn't think it was possible, did you? You thought you could be on that rock boxer Unikoda forever. Now actually, they start it off with a mobile wood fired oven. And yet that was too small for them. So a very, very good lesson from them there. We also talk about transitioning, making the move from mobile to a brick and mortar, and talk about the associated benefits along with that. We also talk about being rented out. Very interesting concept. And by that you're gonna have to listen to find out more. And last but not least, we brag about how awesome this pizza community truly is. This is a great episode so sit back, relax and enjoy the show. And remember to always ask, what's good dough? I like to start the show off by asking this question. There's no right or wrong answer and I would love an answer from both of you. What's good though?

Amy: I love that. Go ahead, Marcus. What's good dough?

Meet Phillip, the owner and head pizza maker at dough. He learned his pizza making skills from @capopizza over at Tony Gemignani’s International School of Pizza. In this episode we talk about how he created his menu of hip hop inspired pizza and talk about his delicious, infamously spicy Szechuan pizza 🌶. We talk about him competing the in the real California pizza contest and placing as one of the finalists!

IG@sfdough

Full Transcript Here

Eidref: It could be a daunting task if you don't know how to create a menu. It could be as easy as let's just start off with a cheese pizza. I like to start the show with this question. There's no right or wrong answer. What's good though?

Philip: What's good though? That's a very simple but very complex question.

Eidref: All right, got an answer? Is that your answer right there?

Philip: That’s my answer.

Eidref: I love it.

Philip: You want the short version or the long version?

Eidref: Whatever one you have time to give me.

Philip: I just basic simple short, what's good dough consists of dough. Very important. The sauce and really good cheese.

Eidref: Cool. Cool. Cool. So, what fueled your passion for pizza?

Philip: It sounds kind of corny. Basically, it goes back to watching Ninja Turtles. And there's always pizza. There is always pizza. So as a little kid, it's like I saw like, I want to be a ninja turtle can't be a turtle. Right? But yeah, you know, the aspect of, you know, martial arts and pizza, you know, so, I love pizza when I was little so eating pizza almost daily. Even when I got older, you know? I'll have pizza every day. I love pizza. I think I eat more pizza or pasta than Chinese people. If my parents weren't cooking right now, I would get pizza.

Eidref: Right. That's so true. Yeah, the only time I really only ate Filipino food is when my parents cook. Otherwise it's pizza all day for me.

Philip: Yeah, I guess you can, really.

Eidref: Yeah, for sure. So, you grew up watching Teenage Mutant Ninja Turtles. So when did you kind of get into the decision thinking; okay, I might open my own pizza restaurant? Like what's your origin there?

Philip: I think it started back. Well my family is a restaurant business you know, and also my wife's family is also restaurant business. And so, we both grew up in a restaurant. So it's like finding different ways different, you know, business ideas

I talk with Pizza Champion and member of the US Pizza Team, RC Gallegos. In this episode, we talk about his love and passion for NY style pizza. We discuss the many competitions he's participated in and go over what he believes the judges are looking for when scoring pizza. RC lets us in on the single most important comment he received about owning a pizza restaurant and how it influenced him to go to New York to experience some of the best pizza this world has to offer. Lastly we talk about some tips and tricks you can do at home to up your pizza game!

IG @rcsnycpizza

Address: 1202 Kingwood Dr Ste A, Kingwood, TX 77339

Phone: (281) 358-4663

Full Transcript here

RC: I’m making a pie and he takes it takes a bite out of it, spits it out and says, “Hey RC, this is garbage. Please don't do this. You'll be shut down in six months”.

Eidref: What's happening? What's good dough? It's your boy Eidref. How are y'all doing today? I'm doing great in case any of you are wondering. Today, we have an amazing episode with RC from our RC's, NYC, pizza and pasta. Right over there by Houston, Texas. RC is a New York style pizza maniac and he's not even from New York. He has however, traveled, lived, experienced New York style pizza. Like no other person I've ever met before, who isn't from New York. He basically tells his story of his food adventures over there and how he took it back over to Texas to make some great pizza. We talk about cool tips that you can do as a home baker, and much, much more. This is a great episode. So sit back, relax and enjoy the show. And remember to always ask what's good dough?

RC: I’m doing great. How are you doing Eidref?

Eidref: I'm doing well, thanks. I like to start off the podcast with this one question. What's good dough?

RC: Everything's good in the pizza business

Leah is the owner and operator of @PIzzaLeah. Before owning her own store, she helped take Pizza My Heart from 2 stores to to the double digits and we discussed how we talk about how pizza shaped her entire life. We talk about finding CoVid To be a blessing, choosing your business partners and relying on your pizza fam

Ig@pizzahleah

Address: 9240 Old Redwood Hwy Suite 116, Windsor, CA 95492

Open ⋅ Closes 8:30PM

Phone: (707) 620-0551

Transcription available! Love it? Say thanks by leaving me a rating on Apple Podcasts or follow me! IG@Whatsgooddough

Meet Andrew! This chef turned business owner helped open a successful restaurant in John’s Island and as soon as he started writing a business plan to open up a restaurant of his own, he was stopped in his tracks by his manager to partner up with them. Thus from Zeppelin Pizza was born. We talk about building a pizza restaurant dedicated to the people.

IG @zeppelinpizza

https://zeppelinpizzaco.com/

Address: 2817 Maybank Hwy Suite 9, Johns Island, SC 29455

Phone: (843) 764-9597

If you’ve listened to the podcast, you’ve probably seen that I have a pretty positive outlook on pizza and life. And while Frederico, Tony’s Gemingnai’s mentee, also has a very positive outlook, he is also a realist. For that, I put a LOT of value in this episode. Frederico explains how the pizza life is not as glamorous as the way it looks on TV or Instagram. To be a pizza business owner, you must truly love what you do. You have to love the process, not just the accolades.

#whatsgooddough #pizza #sfeats #bayareaeats #pizzalover #pizzaismylife #pizzalove #flavors #pizzaholic #pizzalover #pizzaporn #pizzagram #instafood #homemadepizza #pizzalife #pizzatime #foodie #podcasts

IG@squarepizzaco

Address: 4508 Cass St suite c, San Diego, CA 92109

Menu: squarepizzaco.com

Order: squarepizzaco.com, orderup.com, seamless.com, grubhub.com, ubereats.com, postmates.com