What's Good Dough?

By What's Good DoughArts Food

What's Good Dough? episodes

June 02, 2024Justin Piazza showing us What’s up Dough!
In this episode we meet up with Justin Piazza, owner of What Up Dough. Justin is a pizza maker who has moved to LA from Phoenix and partnered with 3 other people to open this hip hop themed pizzeria.
Highlights:
The L.A. Pizza Scene: is it oversaturated?

Learning from other Pizza Makers: Justin talks about what he learned from other pizza makers and how he uses those lessons in his pizzas

Challenges: Justin also discusses the hardships of running a slice house and how he is still learning to manage demand
Check out What Up Dough here:
https://whatupdough.com
Follow What Up Dough here:
https://www.instagram.com/whatupdoughla/
https://www.instagram.com/j.pizzaiolo/
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Baccio 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:
Business
Pizza Making
Pizza
47 min
May 26, 2024It’s About What It Can Do For Your Business- Justifying The Cost Of Equipment /w Francesco Marra of Marra Forni
Equipment costs a lot of money. We often find ourselves asking- how much? And then when the price is too high, we say, mehhhhh, nvm. Are you like this too? If so- this episode is for you.

We meet up with Francesco Marra, of Marra Forni, a Naples-born entrepreneur who has revolutionized the pizza industry. He arms us with the questions we should be asking when looking to grow and expand our business.

Highlights:
Preserving a Legacy: Francesco is dedicated to bringing the true taste of Naples to the US. Watch him discuss the importance of tradition and how he's ensuring Neapolitan pizza stays true to its roots.

The Future of Pizza: The industry is changing! Francesco tackles the shortage of skilled pizza makers and his vision for training new pizzaiolo through The Pizza University.

Innovation Meets Tradition: Francesco isn't afraid to push boundaries. Discover his revolutionary electric pizza oven that cooks faster and more consistently than wood-fired ovens, all while promoting sustainability.
Pineapple Belongs on Pizza! Francesco, a traditionalist, can also appreciate a good pineapple on pizza- so long as it is elevated

Check out Marra Forni here:
⁠https://marraforni.com/⁠
Follow Marra Forni here:
⁠https://www.instagram.com/marraforni/⁠
⁠https://www.facebook.com/marraforni/⁠
⁠https://www.youtube.com/channel/UC3NMxq4ApGwN_L3QkapBixQ⁠
Thank you to our show sponsors:
⁠Ooni Pizza Ovens Affiliate⁠⁠
⁠https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202⁠
⁠⁠Corto Olive Affiliate⁠⁠
⁠https://corto-olive.com/?sscid=51k7_g9fhj&⁠
⁠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:
Pizza Ovens
Business
Pizza
53 min
May 22, 2024 Survey Says: Outsource Your Dough (Here’s Why)
In this episode Donna Reeves, the SVP, Pizza & Flatbreads and Value Added Bakery Categories for Rich's, a company that manufactures and supplies pizza dough and other related products to pizza businesses.
Highlights:
The Pizza Struggle: Pizza businesses are struggling to find labor and keep up with changing consumer trends.
Rich’s Offers Solutions: Donna discusses the challenges faced by pizza businesses, particularly the difficulty of finding labor and keeping up with changing consumer trends. She then promotes Rich Products' line of frozen and par-baked doughs, crusts, and toppings as solutions to these problems.
Rich’s “Setting Trends”: Rich Products stays up-to-date on consumer trends through data and research, and that their products are designed to be easy for operators to use.
Rich’s Making it Easy: Rich Products' products are designed to be easy for pizza businesses to use.
Check out Rich’s:
https://www.richs.com/
Follow 550 Pizzeria here:
https://www.facebook.com/RichProducts/
https://www.instagram.com/rich_products/
https://twitter.com/RichProducts
Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
Corto Olive Affiliate⁠
https://corto-olive.com/?sscid=51k7_g9fhj&](https://corto-olive.com/?sscid=51k7_g9fhj
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:
Pizza Products
Business Solutions
Consumer Trends
35 min
May 19, 2024Leaving A Stable Job To Open A Brick And Mortar- Comedy or Tragedy? W/ Much Ado About Pizza
In this episode we met with Kira and Mark, owners of Much Ado About Pizza, and talked about their pizza journey. After doing pop ups and a near death experience, they decided to leave their jobs and make the jump into brick and mortar. How are they doing? Tune in to find out!
Highlights:
“Things done well and with a care, exempt themselves from fear”: They competed in a pizza competition for the first time and did surprisingly well (3rd place overall, 2nd in their division).

“We know what we are, but know not what we may be”: They faced doubts from people who questioned their decision and their pizza style. But over time, they gained confidence in their product and approach.

“Strong reasons make strong actions.”: Now, they run a successful pizzeria with a unique style.

“Cruel to be kind”: Reviews can oftentimes make or break a restaurant. When they finally got a good review on Yelp, their business started to take off.
Check out Much Ado About Pizza here:
https://www.muchadoaboutpizzaca.com/
Follow Much Ado About Pizza here:
https://www.instagram.com/muchadoaboutpizza/
https://www.facebook.com/p/Much-Ado-About-Pizza-LLC-100071681651247/
Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate⁠
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
⁠Corto Olive Affiliate⁠
https://corto-olive.com/?sscid=51k7_g9fhj&
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
Pizza
Business
1 hr 11 min
May 13, 2024 Running A Successful and Literal “Mom and Pop” Pizzeria (Hint: The Used PizzaMaster Helps)
In this episode we met up with Joseph, and his wife Kamille - the owners of Corner Slice! They operate a 1500 sq foot pizzeria, just the two of them! Together, they discuss how they got their start in the pizza business and their journey in buying their used PizzaMaster!
Highlights:
• From Humble Beginnings: Both Joe and Kam share their “origin” stories, from Joe’s culinary background and Kam’s career in luxury retail. With their powers combined, they are able to run a dope pizzeria, just the two of them
• A Fresh Start: Joe and Kam talk about how they presented their business to rent their space and how they got started slinging pizzas.
• A Great Haul, literally: Joe and Kam talked about how they bought their used PizzaMaster, and how they had to push it for miles just to get it home!
Check out Corner Slice:
https://cornerslice.square.site/
Follow Corner Slice here:
https://www.instagram.com/cornersliceshop
TTG Podcast
https://open.spotify.com/episode/1y3fSIjvZatHNWyt77sXWG?si=bPYZ0R6jSu2vKgu6r37waA
Thank you to our show sponsors:
https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack=
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
https://corto-olive.com/?sscid=51k7_g9fhj&
https://www.baciocheese.com/
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
https://www.instagram.com/whatsgooddough/
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Pizza Business
Buying Used Pizza Ovens
Pizza
59 min
April 28, 2024 Built To Last- A Lesson On Collective Ownership w/ the Cheese Board Collective
In this episode we met up with Vanessa and Radcliffe of The Cheese Board Collective, and we dive into the history of the Cheese Board Collective, how it functions as a worker-owned business, and the challenges and benefits of this model.
Highlights:
• The Long History: The Cheese Board Collective started in the 1960s as a cheese shop and became a worker-owned collective in 1971.
• From Renting to Ownership: They recently purchased the building they have been in for almost 60 years.
• United, They Stand: Worker-owners share the profits and have a say in how the business is run.
• From Pay to Benefits, everyone gets a slice: They discuss how they all get paid the same rate, and they also get health care benefits!
Check out The Cheese Board Collective:
https://cheeseboardcollective.coop
Follow Cheese Board here:
https://www.instagram.com/cheeseboardcoll/
https://www.facebook.com/cheeseboard/
Thank you to our show sponsors:
https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack=
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
https://corto-olive.com/?sscid=51k7_g9fhj&
https://www.baciocheese.com/
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
https://www.instagram.com/whatsgooddough/
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Collective
Pizza
Worker-Owned Business
1 hr 40 min
April 21, 2024@charliespizzeria Growth, Love, and Positivity
In this episode we met up with Charles Cullison, the owner of Charlie’s Pizza. Charlie transitioned from postman to pizzeria business owner, growing his business from a pop-up to a successful restaurant. In this episode we discuss Charlie's personal journey, including his recent weight loss and his dedication to health. He shares his passion for pizza as a key ingredient in his success, alongside his commitment to fostering a positive work environment for his staff.

Highlights
From Postman to Pizzeria owner: Charlie used to be a postman and has since grown his business from a pop-up to a successful pizzeria.

Staying Healthy: He has recently been focusing on his health and has lost weight by watching his diet and exercising more.

Credit where credit is due: He credits his success to both his passion for pizza and his dedication to growth.

Keeping it positive in the workplace: He is also focused on creating a positive work environment for his staff
Check Out Charlie’s Pizzeria
https://www.instagram.com/charliespizzeria/
Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate⁠
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
⁠Corto Olive Affiliate⁠
https://corto-olive.com/?sscid=51k7_g9fhj&
Bacio Cheese
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
Contact Me
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Owning a Pizzeria
Keeping a positive work environment
Health
Pizza
Business
54 min
April 14, 2024@maipaitikki How To Be A Lean Mean Tiki Pizza Machine
In this episode, we met up with Salar, owner of MaiPai Tiki Bar. We discuss his business methods- from building out his own restaurant and the journey to finally delegating so he can work on the business. We also talk about the loyal fans of Tiki Bars.
Highlights:
Uniquely Tiki: The pizzeria is successful because it offers a unique combination of delicious pizza, tiki drinks, and a fun atmosphere.

From humble beginnings: Salar started small with pop-up restaurants and a food truck before opening the brick-and-mortar restaurant. He had no choice but to do everything himself.

Form, Function, and Inspiration: The tiki bar theme came about because Salar liked the idea of a place people can escape to and have amazing food.

Trends, trends trends: We discuss restaurant trends that we see- from french fries to halal and potentially, Tiki?
Check out MaiPai Tiki Bar:
https://www.instagram.com/maipaitiki
https://www.facebook.com/maipaitiki
Follow Salar:
https://www.instagram.com/maipaitiki
https://www.facebook.com/maipaitiki
https://www.instagram.com/salardoesotherstuff/
Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate⁠
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
⁠Corto Olive Affiliate⁠
https://corto-olive.com/?sscid=51k7_g9fhj&
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:
Tiki Bars
Pizza
Business
58 min
April 07, 2024 @pizzawithale: Sold My Pizzeria To Be Happy
In this episode, we met up with Alexandra Castro from Pizza with Ale, an entrepreneur who started from internships to finally opening up her restaurant - But in a weird twist of faith, she gave up on it all. Listen as we discuss her reasons for doing so, and what she’s currently up to.

Highlights:
Her Journey from Internship to Business Owner: Our guest discusses how she got started, from being an intern, to how she got started in the Pizza Business.
Pizza Prodigy on Pause: Ale left the family pizzeria despite its success, suggesting a deeper yearning.
Fine Dining Fizzle: A stint at a fancy restaurant highlights Ale's desire for a different kind of culinary experience.

Check out Alexandra:
https://www.pizzawithale.com/
Follow Alexandra here:
https://www.instagram.com/pizzawithale/
https://www.pinterest.com/pizzawithale/
https://www.facebook.com/pizzawithale

Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate⁠
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
⁠Corto Olive Affiliate⁠
https://corto-olive.com/?sscid=51k7_g9fhj&
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:
Pizza Business
Internship
Culinary Experience
47 min
March 31, 2024 Manizza's Pizza: Production and Marketing Systems
In this episode, Christina Martin, owner of Manizza’s Pizza, shares her successful marketing tactics.
Highlights:
Direct Mail Success: Christina uses targeted direct mail coupons to attract new customers in their neighborhood.
Building Relationships: She prioritizes creating a positive customer experience with greetings, complimentary food, and personalized touches.
Data-Driven Decisions: Christina tracks key metrics to measure marketing effectiveness, like coupon redemption rates and order times.
Free Samples Drive Sales: Minutes Pizza offers complimentary cinnamon bites with every order to incentivize purchases.
Authenticity is Key: Christina highlights the importance of genuine interactions with customers.
Community Matters: Giving back to the community is important to Christina. She shares how the community supported her business during a challenging time.
Check out 550 Pizzeria:
https://manizzaspizza.com
Follow 550 Pizzeria here:
https://www.facebook.com/manizzaspizzaparlor/
https://www.instagram.com/manizzaspizzaparlor/
Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate⁠
https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202
⁠Corto Olive Affiliate⁠
https://corto-olive.com/?sscid=51k7_g9fhj&
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:
(LIST DOWN TOPICS HERE)
Women’s Pizza Month
Marketing Strategy
Helping the Community
Pizzeria
20 min