What's Good Dough?

By What's Good DoughArts Food

What's Good Dough? episodes

January 05, 2025 Starting A Wood Fired Pizzeria in No-Man's Land with Daniel of Fired Pizza
You want to make the best pizza, but the location you found is in the middle of nowhere. Will your business survive?
After years in sales, Daniel felt the urge to make a big change. With the support of his wife, he decided to take a leap and use his savings to start his own pizza business.
Highlights:
-Fired Pizza Found this location off the beaten path. Since opening a year and a half ago, they've made over a million dollars in sales and are going strong, but will they last?
-Pandemic Pivot – Fired pizza started off in catering, but during COVID, Daniel and Sarah decided to take it to the streets, offering outdoor dining and hosting “Fired Fridays” to keep the business alive.
-A Year of Renovation – Daniel and Sarah spent a year renovating their pizzeria, funding it all themselves without a loan.
-The Pizza-Making Process – Daniel takes us behind the scenes of how he makes his wood-fired pizzas, from picking the right ingredients to perfecting the bake.
Check out Fired Pizza here:
https://www.instagram.com/fired_pizza/
https://www.facebook.com/firedmobile
https://www.fired-pizza.com/
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Camera and Audio Provided by Tristan Marr and Alexia Refil
Topics:
Fired Pizza business
How to start a pizza business
Wood-fired pizza
Pizza entrepreneur journey
From sales to pizza business
Pandemic pizza business pivot
Outdoor pizza dining
Fired Fridays pizza
Pizza business success story
Building a pizza business from scratch
Small business success in the food industry
Starting a pizza restaurant
Pizza business renovation
Entrepreneur pizza story
Supporting local pizza business
Pizza business marketing strategies
Fired Pizza podcast
Small business pivot during COVID-19
Homemade pizza tips and recipes
Starting a food business without loans
29 min
December 22, 2024A New Way To Make Grandma Style Pizza w/ Laura Meyer of Pizzeria Da Laura
In this episode, we chat with Laura Meyer, who has spent 19 years in the pizza world and now runs Pizzeria da Laura. What started as a high school part-time job has evolved into a full-blown passion for Laura, who found her calling in the restaurant world during the pandemic.
Highlights:
Laura’s journey from high school part-time job to owning Pizzeria da Laura

How COVID gave her the clarity to realize restaurant ownership was her calling

The decision to add a full bar and how it’s elevated the restaurant’s atmosphere and profits

Balancing demand and minimizing waste—lessons Laura is still learning

Why owning a restaurant doesn't have to be a forever commitment, and how flexibility shapes her approach

The creation of a new approach to grandma style and Laura’s personal twist on pizza

A peek inside the kitchen: the tools and techniques that keep her business running smoothly

How Laura offers a wide variety of options without overcomplicating the menu or operations

The challenge of pleasing everyone while staying mindful of costs and efficiency

Plus, here’s a little glimpse of what’s coming up next for Pizzeria Da Laura—exciting things are in the works!
Check out Pizzeria da Laura here:
https://www.pizzeriadalaura.com/
https://www.instagram.com/pizzeriadalaura/
https://www.facebook.com/profile.php?id=100090451531867
Follow Laura Meyer here:https://www.instagram.com/eccomicupi/
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]Camera and Audio Provided by Tristan Marr and Alexia Refil
Topics:
Pizza de Laura
Laura Mayre pizza
Pizza restaurant growth
Restaurant ownership journey
Pizza industry experience
Expanding a pizzeria
Balancing pizza menu variety
Full bar in a pizzeria
Minimizing waste in restaurants
Pizzeria kitchen tips
Restaurant expansion plans
Small business growth in food industry
High school to restaurant owner
Creating a unique pizza menu
Simplifying restaurant operations
Pizzeria business challenges
44 min
December 14, 2024What's It Like Selling Pizza Out A Tiny 180 sq ft Trailer? w/ Andrew Roa of Sacred Slice
SHOW NOTES
Have you ever wondered if a tiny trailer is right for your pizza business?
In today’s episode, We meet with Andrew Roa, the owner of Sacred Slice Pizza. He’s mastered the art of making two distinct styles of pizza from the confines of a tiny trailer. From perfecting the layout of his truck to streamlining his processes, Andrew has learned how to work with limited space and an even smaller team. Tune in to hear how he’s turned his passion for pizza into a thriving business, all while making the most of every inch of space.
Highlights:
Efficient Use of Space: A look inside the trailer and how Andrew makes the most of the tight space to run a smooth operation.

What’s in the Fridge: A peek into the fridge and the ingredients that make Sacred Slice Pizza.

Essential Tools for Success: What other tools and equipment help make the tiny trailer and team successful.

The Oven Question: Did the Baker’s Pride oven force Andrew into making New York or Detroit-style pizza, or was it a decision driven by passion?

Pizza Prep: Do they pre-make a few popular pizzas, or are they made fresh to order?

Diced Cheese: Andrew explains why he prefers diced cheese over shredded.

Parbake vs. Fresh Dough: Why parbaking dough works better in this small setup.

Dough Prep: The amount of dough Andrew needs to prepare each day to keep up with demand.
Check out Sacred Slice Pizza here:
https://instagram.com/sacred_slicepizza/?hl=en
https://sacred-slice.square.site/home
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]Camera and Audio Provided by Tristan Marr and Alexia Refil
Topics:
Pizza trailer business
Small pizza business setup
Maximizing space in a pizza trailer
Tiny trailer pizza operation
Efficient pizza prep in a small kitchen
New York-style pizza trailer
Detroit-style pizza oven
Baker’s Pride oven for pizza
Pizza dough preparation for small business
Diced toppings vs shredded pizza
Parbaked pizza dough
Small kitchen pizza operation tips
Pizza business with a tiny team
Starting a pizza business in a trailer
Running a pizza business in a small space
Ingredients for pizza trailer business
Pizza trailer organization tips
Running a successful pizza business
Efficient pizza business operation
Small-scale pizza operation
31 min
December 08, 2024I quit my job of 9 years to chase my dream.
I’ve been contemplating quitting my job for quite some time. Well, the day finally arrived, and I wanted to share that moment with you all. It’s been both terrifying and exhilarating, but I finally took the leap. I’ll dive into the real story behind the decision, what led up to it, and the powerful realizations I had along the way. It’s a journey of fear, excitement, and personal growth that I’m excited to open up about.
Highlights:
Why I hated my job: The frustrations and challenges that made me feel stuck.

Why I was scared: The fears and doubts that kept me from making the move sooner.

What finally pushed me to do it: The turning points and realizations that gave me the push I needed.

Updates on my pizzeria: Tune in;]

What to expect next on the podcast: Tune in ;]
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Quit my job story
Leaving my job
Starting a pizzeria
Selling pizza from home
Pizzeria business updates
Entrepreneur journey
Overcoming fears in business
How to start a pizza business
Legal documents for food business
Starting a home-based business
Turning passion into a business
Personal growth in entrepreneurship
Business decision making
Fear and excitement in entrepreneurship
Lessons from quitting a job
What it takes to start a pizzeria
Home-based pizzeria business
Pizzeria business tips
My experience quitting my job
Entrepreneurship and risk-taking
22 min
December 01, 2024 Is Pre-Selling Your Food The Move? w/ Rishi of Hotplate
What if you could run a successful food business without the risk of lost inventory or even running a brick and mortar? Rishi from Hotplate tells us how.
Highlights:
Building a Community: How to grow a loyal customer base and keep them engaged through pre-order drops.
Clearing Up Misconceptions: Many people think starting a food business is only for those with large budgets or physical storefronts. Rishi explains how Hotplate makes it easier for anyone to get started.
What Exactly Is Hotplate?: Rishi clarifies what Hotplate is and how it helps food creators manage pre-orders and pickups efficiently.
How Hotplate Is Different from different e-commerce platforms: Unlike traditional e-commerce platforms, Hotplate is designed specifically for food creators, making it easier to handle demand forecasting, pickups, and customer relationships.
Building Hype Before Your Drop: Tips on generating excitement and building demand before your food drop goes live.
Leveraging Location with Hotplate: Why location matters when using Hotplate and how it can help your food business grow by connecting you with local customers.
The Power of an Online Presence: Rishi talks about why food entrepreneurs need to be online and how Hotplate helps you market your products digitally, even without a website.
Saving Time and Energy: By knowing exactly how much demand you have before you even cook, Hotplate helps food creators focus on what matters—making great food and serving happy customers.
Check out Hotplate here:
https://www.hotplate.com/
https://www.instagram.com/hotplate/?hl=en
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Camera and Audio Provided by Tristan Marr and Alexia Refil
Topics:
Pizzeria
Pop ups
Pizza Apps
Pizza Drops
54 min
November 24, 2024 A Pizza Wedding Catering Company That Doesn’t Do Public Events w/ Linda and Abby of Fired Up Fresh
Have you ever thought about inviting potential clients over, hoping to land a catering gig?
In today's episode, we're diving into a unique approach to catering, where the pizza isn't just a meal—it's an experience. Linda and Abby of Fired Up Fresh, share how inviting potential clients over for a pizza tasting at their own home has become their secret weapon for growing their business. Serving up signature wood-fired pizzas, they take us through how they've built up their passionate business.
Highlights:
Pizza Tastings as a Business Strategy: Learn how Linda invites potential clients to her home for to experience the food before booking a catering event. It’s a fun, personal way to connect and showcase what the business is about.
Signature Pizzas and Wood-Fired Perfection: Linda and Abby walk us through the process of making their fan-favorite pizzas, including the flavorful Mexican Steak Pizza, all cooked in their 19-year-old Mugnainii wood-fired oven.
The Role of Fresh, Local Ingredients: Discover why they prioritize fresh, seasonal, and local ingredients for their pizzas and how this commitment adds an unbeatable quality to their dishes.
How Par-Baking Saves Time: Linda and Abby share how par-baking pizzas help streamline catering events, ensuring everything runs smoothly without compromising on taste.
Check out Fired Up Fresh here:
831-750-2994
https://www.instagram.com/firedupfresh/
https://www.facebook.com/people/Fired-Up-Fresh/100054240770535/
https://www.firedupfresh.net/
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Pizzeria
Wood fired Oven
Fired Up Fresh
Mugnaini Wood-Fired Oven
Linda Ortega
Catering
Relationships
Good Connection
26 min
November 19, 2024The Story Of The Cheesehog with Scott Fahey
In today’s episode, we’re talking to Scott, who is the second-generation owner of a cheese-shredding manufacturing company that’s made waves in the world of pizza (and any other business that shreds cheese).

We’ll also dive into the nitty-gritty of what makes this shredder different from all the others, how they navigated the unexpected challenges of the COVID era, and much more.

Highlights:
Scott talks about how his father’s frustration with shredding cheese by hand led him to create a machine that could do the job faster, better, and more efficiently. This wasn’t just about innovation for its own sake, but about solving a real problem in the kitchen.

So many cheese shredders out there look similar, but Scott explains what makes their machine truly unique. From the design to the motor to the overall experience, we hear exactly why their shredder is a cut above the rest.

He explains how they worked hard to find that sweet spot, making sure the machine is accessible for both big and small businesses without compromising on quality.

Like many businesses, Scott’s family had to adapt during the pandemic. He shares the challenges they faced in keeping the business going.

Scott shares how his father reflects on what it took to make a product that people love. It wasn’t just about making a good shredder—it was about creating something that would stand the test of time.

Check out Palazzolo Cheese Hog here:
https://cheesehogmachine.com/
https://www.facebook.com/profile.php?id=100082949066668
https://www.instagram.com/original_palazzolos_cheese_hog/
https://www.youtube.com/channel/UClQ_HbvCXu-v-6RnVyLmxHA
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Pizzeria
Community
Slice Shop
State of Mind
Lars Smith
Business Plan
1 hr 12 min
November 10, 2024The Secrets To Slice House Success with Lars Smith of State of Mind Slice House
What does it take to run a successful slice shop that keeps customers coming back, while navigating the everyday business struggles?
In today’s episode, we’re joined by Lars Smith, a seasoned pizza entrepreneur with over 23 years of experience in the industry. After returning from a trip to Brooklyn with his wife, Lars dove into opening up a slice shop concept. Here, he share best practices, lessons learned, and the keys to creating a thriving, customer-driven pizza business. If you’re thinking about starting your own slice shop or just want to learn more about the pizza business, make sure to follow Lars’ journey and take note of the tips he shares.
Highlights:
Lars shares what makes a great location for a slice shop, including foot traffic, neighborhood vibe, and accessibility.

Building loyalty is essential in a slice shop. Lars discusses how customer engagement keeps people coming back, from personalized service to creating a welcoming environment. He opens up about the day-to-day challenges of managing a busy slice shop and keeping the quality consistent.

Figuring out which pizzas to sell at the right time is a mix of experimentation and data collection. Lars shares how he uses trial and error, time-of-day analysis, and sales data to minimize food waste.

We get a look at how Lars' pizza is made, with a sneak peek into his process of creating the perfect slice.

Whether you’re opening your first shop or expanding, Lars explains why having a solid business plan and understanding the “flow” of your restaurant is crucial for long-term success.
Check out State of Mind here:
https://www.stateofmindpublichouse.com/
https://www.stateofmindslicehouse.com/
Follow State of Mind here:
https://www.instagram.com/stateofmindpub
https://www.instagram.com/stateofmindslicehouse/
Follow Lars Smith here:
https://www.instagram.com/lboogiesmith/?hl=en
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Pizzeria
Community
Slice Shop
State of Mind
Lars Smith
Business Plan
28 min
November 03, 2024 Pop Up To Market Your Brick And Mortar with Ryan Thompson of Pogonip Pizza
In this episode, we meet up with Ryan Thompson of Pogonip Pizza, who is passionate about food and is in the process of opening a pizza restaurant. He talks about his love for cooking, hosting parties, and creating memorable experiences through food. Ryan shares his experience of buying and flipping used restaurant equipment, his pop-up pizza events, and his participation in the Ooni pizza competition. We also discuss about the challenges he faced with the restaurant buildout.
Highlights:
- Ryan's Pizza Journey: From backyard pizza parties to competing in the Ooni pizza competition, Ryan shares his pizza journey and the passion behind his unique flavor combinations, like his Bay Area-inspired mushroom pizza.
- Restaurant Buildout Challenges: Ryan opens up about the realities of building his own restaurant, revealing the setbacks and delays caused by city planning, permit issues, and the challenges of renovating an older building.
- The Importance of Friends: Ryan expresses gratitude for his supportive friends who encouraged him to pursue his pizza passion and helped him along the way, highlighting the importance of friendship in achieving dreams.
Check out Pogonip Pizza here:
https://pogonip.pizza](https://pogonip.pizza/)
Follow Ryan Thompson here:
https://www.instagram.com/thompson_ryan_/
Thank you to our show sponsors!
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
Connect with me:
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Pizza Pop-up
Pizza
Business
Pizza Build Out
50 min
October 27, 2024 Pizza Collaborations > Popping Up At Restaurant with Fernando and Sophie of La Pizza Clandestina
In this episode, we meet up with Rey and his daughter Sophie of OG Papa Fern. They are pizza makers that travel all over the country, collaborating with other Pizzerias. Through collaborations with various pizzerias, they explore the nuances of this unique style, from its thick crust to its generous toppings. Witness their passion for pizza, the challenges they encounter, and the valuable lessons learned along the way.
Highlights:
- A Cross-Country Pizza Pilgrimage: Rey and Sophie talk about their adventures, the good and the bad of traveling to showcase their unique pizza.
- The Art of Collaboration: Ray talks about their collaboration with other pizza-makers, how he utilizes what ingredients they have, and how he adapts.
- Father-Daughter Teamwork: Witness the heartwarming bond between Rey and Sophie as they navigate the challenges of life on the road and work side-by-side in the kitchens they visit.
Check out and follow OG Papa Fern here:
https://www.instagram.com/og_papafern/
Thank you to our show sponsors!
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Bacio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
Connect with me:
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Pizza
Collab
Collaboration
ArgentinianPizza
Father and Daughter
Pizzeria
1 hr 8 min