How do you manage legacy and ambition? Here is the conversation with two brothers who have turn their family pizzeria into a growing brand while honoring a powerful legacy. Listen in on whether or not they can meet their goal of 20 locations in the next 5 years.In this episode, guest host Kenneth MacFawn sits down with Gerry and Dan Buontempo of Frank’s Pizza and Pasta in Baltimore. Raised in the business since childhood, the brothers share how they took over their father’s beloved neighborhood shop and transformed it through calculated growth, recipe innovation, and a deep respect for their family roots. From competing on the world pizza stage to navigating viral fame and cheesesteak obsession, this is a story of grit, legacy, and vision.Highlights:00:00 – Meet Jerry & Dan from Frank’s Pizza and Pasta, guest host intro00:47 – Growing up in the shop: cleaning tables at age 602:28 – Stretching dough & cheesesteak lessons from the flat top04:36 – The great remodel & moving to an old-school dough process08:00 – How a diesel-powered box truck solved their dough storage crisis09:15 – Planning for growth: multi-unit expansion strategy13:32 – Winning in Vegas: pizza competitions and camaraderie16:20 – A pizza rescue moment at the Expo with Lee from Moto Pizza25:06 – The tragic story behind the name “Frank’s”29:59 – Vision for the future: roles, systems, and stepping back33:12 – Marketing vs. product: what truly brings people back36:27 – Jerry’s obsession with perfecting pizza flavor and texture42:12 – What’s the next big pizza style? (Hint: tavern pizza dreams)43:49 – Dave Portnoy’s review and the resulting sales explosion46:56 – Balancing being a destination and serving their neighborhood48:46 – Cheesesteaks take the spotlight: learning from Angelo’s52:53 – Baltimore cheesesteaks vs. Philly style55:00 – Smashburger obsession and chasing flavor1:00:13 – Why they don’t serve wings—and why they never willCheck out Frank's Pizza and Pasta here:https://www.facebook.com/frankspizzaandpastahttps://frankspizzaandpasta.com/ https://www.instagram.com/frankspizzaandpasta Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3up DM [@whatsgooddough](https://www.instagram.com/whatsgooddough/#)https://www.instagram.com/whatsgooddough/email me: [[email protected]](mailto:[email protected])Topics:family pizzeria success story, how to grow a pizza business, multi-unit restaurant growth, scaling a restaurant brand, pizza expo interview, Frank’s Pizza and Pasta Baltimore, restaurant legacy story, pizza competition insights, family-owned restaurant journey, pizza shop expansion strategy, artisan pizza dough techniques, cheesesteak business growth, old-school dough recipe, restaurant systems and operations, Dave Portnoy pizza review effect, pizza and cheesesteak restaurant, pizza shop marketing vs quality, East Coast pizzeria, Baltimore pizza scene, Frank’s Pizza Baltimore, Bontempo brothers, Maryland restaurant owners, Baltimore cheesesteaks

How do you build buzz when you’re just two guys and a window in the cold?

Today, we are with Tony and Will from Paulie Gee’s Logan Square to break down what it really took to go from serving slices through a window during the height of COVID to becoming a must-stop pizza spot in Chicago. They open up about the challenges of keeping a consistent product and the surprising key lessons learned from running a slice shop. We also explore his approach to menu changes, his philosophy on what makes the perfect slice, and how he’s adapted to industry shifts.

Highlights:00:24 - “It took two years to really pick up” — Tony and Will get real00:35 - Window service days: tilt-up windows, outdoor payments, and frozen fingers01:15 - A year without indoor dining, hustling through Chicago weather01:45 - Year two bounce-back: a 50% increase and more foot traffic02:20 - Opening up the dining room: a real turning point02:50 - “You don’t need a box!” — re-training customer habits03:20 - Chicago’s love for bags… and double-bagging pizza03:55 - The slice is best when it’s hot — not riding in a plastic bag04:20 - Logan Square vs. Wicker Park: two ‘hoods, two pizza preferences05:00 - Why the window is full of meat slices now06:15 - Late-night regulars and the rhythm of a slice shop07:30 - Final thoughts from Tony and Will: “It takes time — but if you adapt, they’ll come”

Check out Paulie Gee’s Logan Square here:https://pauliegee.com/restaurant/paulie-gees-logan-square/https://www.instagram.com/pauliegeeslogansquare/

Check out Paulie Gee’s Wicker Park here:https://www.instagram.com/pauliegeeswickerpark/https://pauliegee.com/restaurant/wicker-park-slice-shop/

Thank you to our show sponsors:Corto:https://bit.ly/457DNII

Bacio Cheese:

https://bit.ly/3FmQ3up

Shot By Tristan Marr + Alexia Refil

Edited by Valentine Phelippeau

Topics:

Paulie Gee, Paulie Gee’s Pizza, Paulie Gee’s Pizzeria, artisan pizza, wood-fired pizza, New York pizza, pizza business, pizza entrepreneur, pizza industry, pizza restaurant, pizza-making tips, Paulie Gee interview, pizza dough techniques, pizza branding, running a pizzeria, pizza restaurant management, pizza business growth, pizza marketing, best pizza in New York, pizza community, pizza chef insights, restaurant success, pizza passion, pizza craftsmanship, pizza business strategies, independent pizzeria, pizza innovation, Paulie Gee’s story, pizza business challenges

Thanks for tuning in. We have a podcast exclusive here (not on Youtube) where we dive in with Max and Anthony of Jules Pizza.

We also have a Youtube exclusive of Jules pizza- nearly a 2 hour long episode breaking down the dough and bake of Jules' amazing pizza.

Check it out here.

https://youtu.be/UzalexBw6pg

https://ko-fi.com/whatsgooddough(Corto Affiliate) https://bit.ly/457DNII (Ooni Affiliate)https://ooni.com/?source=aw&sv1=affiliate&sv_campaign_id=1800006&utm_source=1800006&utm_medium=Awin&awc=77074_1736385405_19379aeae9813d7afcc94a79f3902d9d(Spotify channel for pop up episode)https://bit.ly/3Z95qNF

At What’s Good Dough, we believe in uplifting the pizza community with integrity. We do not condone misogyny, racism, or sexism—on or off camera.

To those asking about our views on Dave Portnoy: I want to be honest. My thoughts are still evolving.

We filmed this piece back in February. Since then, our team discussed a follow-up video featuring Portnoy, but ultimately decided against it. While I understand the power of virality, platforming someone with a history of serious allegations didn’t sit right with us.

As someone building a brand—and raising a daughter—I take these decisions seriously. Allegations of sexual misconduct are not something I take lightly. I feel deeply for the women who’ve come forward, and I understand that, unfortunately, accountability doesn’t always come swiftly or visibly. My concern is never just what’s provable today, but what patterns may show up tomorrow.

Regarding some of the language and public commentary that Dave has become known for—especially around race and gender—I acknowledge that it’s part of what makes him a polarizing figure. Some find it entertaining. Others find it harmful. Either way, we believe that words have weight, especially when spoken to millions.

We trust our audience to make up their own minds. But from where I stand, What’s Good Dough exists to build, not tear down—and we’re choosing to align with people who reflect that energy.

Thank you for understanding.

— Eidref
Founder, What’s Good Dough

Can one bad review really define a pizza shop?

Today, we’re slicing into the story of Pizza Lobo — the Chicago pizzeria that got slammed on One Bite Pizza Reviews for being “the blandest pizza” someone had tasted in 20 years. We sit down with Operations Manager Michael and Chef Joey to unpack the real story behind the pies, their dough philosophy, and why they’re doubling down on slices, even after a terrible review. From sourdough starters to vodka sauce, we get into what makes their pizza click.

Highlights:

00:00 – “It has no personality…” — the quote that started it all

00:44 – East Coast roots with Neapolitan finesse: the Lobo style

01:15 – Dough talk: 4-day fermentation, sourdough starter, no shortcuts

01:45 – Why shredded mozz wins over fresh when it comes to melt and bite

02:37 – Sauce secrets: raw San Marzanos, garlic, and restraint

03:00 – Crowd favorites: The Borgata, classic pep, white pies, and vodka vibes

04:00 – The “White Russian” pizza: smoky, creamy, and cocktail-inspired

05:36 – Slice shop logic: reheat to win — not just for convenience, but for flavor

06:31 – From restaurant to slice window: the post-COVID pivot

07:24 – Fun fact: “Lobo” means wolf 🐺

08:08 – What happens when The Bear features your pizza? Lines out the door

09:49 – Neighborhood love: kids, locals, and the community that fuels them

10:59 – Back to the review: “Maybe it was the weather… but we know it hits”

11:34 – Final word: 125K pies sold, Best Slice in Chicago (2024), and counting

Check Out Pizza Lobo Here:

https://www.pizzalobo.com/https://www.instagram.com/pizzalobo_

Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3up

Corto:https://bit.ly/457DNII

DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]

Shot By Eidref Laxa

Edited By Valentine Phelippeau

Topics:

Pizza Lobo, Chicago pizza, best pizza in Chicago, underrated pizza Chicago, The Bear pizza episode, Pizza Lobo review, East Coast pizza Chicago, sourdough pizza crust, White Russian pizza, Chicago slice shop, The Bear FX pizza, pizza shop interview, Chicago food scene, pandemic pizza pivot, reheat pizza technique, Chicago restaurant stories, pizza lovers Chicago, pizza podcast, chef interview Chicago, behind the slice

What does it take to build a thriving pizza business without being in the kitchen every day?

In this episode, we sit down with Francis Almeda, a multi-business entrepreneur who’s redefining what it means to run a food business. From his journey into the pizza world to embracing teamwork and finding his flow state, Francis shares deep insights on entrepreneurship, delegation, and creating sustainable success.

Highlights:

00:00- The Pizza Journey Begins – How Francis got into making pizzas and the unexpected opportunities that came his way.

04:30 - Serendipity in the Pizza World – The small-world connections that helped him gain recognition.

09:15 - Building a Brand from Scratch – The lessons Francis learned in marketing, branding, and storytelling.

14:50 - From Hobby to Business – Navigating the transition from making pizzas for fun to running a full-scale business.

19:40 -Scaling Up Without Losing Passion – The biggest challenges in growing a food business and staying authentic.

24:30 -The Art of Delegation – How Francis learned to let go and trust his team to handle operations.

30:00 - Managing Growth & Expectations – Balancing creativity with financial sustainability.

35:10 Handling Burnout & Staying Inspired – How Francis keeps his passion alive in a demanding industry.

40:20 - Lessons from the Pizza Community – Why mentorship and collaboration matter in the industry.

45:55 - Future Plans & Expanding Beyond Pizza – Francis’s vision for growth and innovation.

51:40 - Final Thoughts & Advice – Key takeaways for aspiring entrepreneurs and pizza lovers.

Check out Francis Almeda here:

https://www.instagram.com/francis.almeda/

Check out Francis Almeda’s businesses here:

https://www.instagram.com/sidepractice.coffee/

https://www.instagram.com/novel.pizza/

https://www.instagram.com/drip.collectivechi/

https://www.instagram.com/reppinpins/

Thank you to our show sponsors:

Corto Olive Oil:https://2ly.link/260Rf

Bacio Cheese:https://2ly.link/260Ri

DM @whatsgooddough

https://www.instagram.com/whatsgooddough/

email me: [email protected]

Shot By Tristan Marr + Alexia Refil

Topics:

pizza business, food entrepreneurship, Francis Almeda, how to start a pizza business, scaling a food business, pizza brand marketing, delegation in business, food industry success, small business growth, restaurant management, entrepreneurship lessons, branding for food businesses, passion in business, food business mentorship, building a pizza brand, managing burnout in business, storytelling in marketing, financial sustainability in food industry, expanding a food brand, business delegation strategies

What does it take to build amazing pizza in a city obsessed with tradition—and why does Middlebrow refuse to use the same dough for all their pies?

In this episode, we visit Bungalow by Middlebrow in Chicago to talk with head baker Tucker and chef de cuisine Caroline Santi. They walk us through their dough process—from fermentation and shaping to topping and baking—and explain why intention, balance, and a little funk make all the difference. We also break down one of their most unique pizzas, layer by flavorful layer.

Highlights:

00:00 – The Salt Debate – Why some Chicago pizzerias don’t season their dough

00:45 – Meet Tucker – How he joined Middlebrow and what drives his sourdough obsession.

01:07 – Inside the Commissary – Scaling up with purpose and the equipment that makes it possible.

03:19 – Strength in the Fold – How dough folding supports structure and temperature control.

04:01 – The Importance of Pre-Shaping – And how it improves stretch and consistency.

05:00 – Weekly Dough Rhythm – Making 1,000 dough balls across three bake days.

06:02 – Fish Boxes for Dough? – The practical (and sustainable) reason behind it.

07:03 – Playing with Flour – Using local wheat, Caputo, and adapting to seasonal changes.

08:14 – Flavor First – Why they use 3% salt and develop dough over several days.

08:43 – Poolish + Sourdough – The blend that brings flavor and fermentation balance.

09:04 – One Dough Per Style – Why every pizza deserves its own dough formula.

11:05 – Caroline Cooks – Breaking down their veggie special, from dough to bake.

12:00 – Summer Volume Spike – Going from 800 to 2,000 pies when the patio opens.

14:12 – Dough Stretching Tips – Less stress, better shape, and respecting the dough.

17:50 – Bake Strategy – Hotter stones, better bottom crusts, and proper resting.

20:17 – What’s Good Dough? – Final thoughts on balance, feel, and trust in the process.

21:11 – Taste Test – Alpine cheese, mustard, pickles—and the great olive debate.

24:45 – Slice Game – How they prep pizzas for reheat while preserving texture.

26:14 – Why It’s Worth It – Reflection on team, growth, and the joy of the craft.

Check out Bungalow By Middlebrow here:https://www.middlebrowbeer.com/https://www.instagram.com/middle__brow/?hl=en

Thank you to our show sponsors:

Corto Olive Oil:

https://2ly.link/260Rf

Bacio Cheese:

https://2ly.link/260Ri

Shot By Tristan Marr + Alexia Refil

DM @whatsgooddough

https://www.instagram.com/whatsgooddough/

email me: [email protected]

Topics:

Middlebrow Chicago, Bungalow by Middlebrow, sourdough pizza, artisan pizza Chicago, Chicago pizza scene, pizza dough fermentation, how to make pizza dough, tavern-style pizza, pizza stretching techniques, sourdough pizza crust, poolish vs sourdough, pizza dough hydration, local grain flour, Chicago pizzeria, pizza baking tips, fish boxes for dough, pizza reheating techniques, Caroline Santi pizza, Tucker Middlebrow, behind the scenes pizzeria, best pizza in Chicago, pizza kitchen workflow, pizza fermentation process, veggie pizza recipe, Alpine cheese blend pizza, how to build pizza flavor, sustainable pizzerias, pizza oven tips, how to run a pizzeria, intentional baking, crust development tip

What would it take for you to walk away from an 18-year career to chase your dream of slinging pizzas full-time?

If you’ve ever felt the tension between a stable career and a risky passion project, this episode is going to hit home. Gio, owner of Pizza Di Farfalla, shares how he went from a part-time pop-up pizza guy to full-time entrepreneur — and why doing it gradually might just be the smartest way to go all in. From his roots in finance to doughballs and ovens, Gio gives us a real, honest, and inspiring look into building a brand from scratch while staying grounded in family, creativity, and community.

0:00 – Why this episode is for anyone scared to go all in.

0:43 – The moment Gio decided to leave his finance career.

1:50 – The family support that made the leap possible.

2:27 – The mindset shift: from “what if” to “let’s do it.”

3:58 – What makes Pizza Di Farfalla’s crust and style unique.

6:38 – How Gio introduced pan pizzas during the slow season.

9:01 – The concept behind Gio’s “adult pig in a blanket.”

10:04 – Collabing with other local businesses for pop-ups.

11:52 – Why community engagement is part of the brand.

16:46 – Building a rep through weddings and pop-up events.

19:23 – Running events while the main shop stays open.

22:01 – The story behind opening his brick-and-mortar space part-time.

24:09 – When Gio realized it was time to go full-time.

26:20 – Financial modeling and using career skills to predict success.

28:14 – Understanding food costs and profitability simply.

31:10 – Team motivation and simple goals: doughball count.

33:06 – Shoutout to Gio’s wife and family-first decision making.

34:56 – Teaching his son’s class about pizza and entrepreneurship.

36:01 – Peace of mind since going full-time.

37:50 – What’s next: menu expansion and finding space to grow.

39:46 – Advice for anyone opening a small food space.

Check out Pizza Di Farfalla here:https://www.instagram.com/pizzadifarfalla/?hl=en

https://www.facebook.com/PizzaDiFarfalla/

https://linktr.ee/PizzaDiFarfalla

Thank you to our show sponsors:

Corto Olive Oil:

https://2ly.link/260Rf

Bacio Cheese:

https://2ly.link/260Ri

DM @whatsgooddough

https://www.instagram.com/whatsgooddough/

email me: [email protected]

Topics:

pizza entrepreneur, starting a pizza business, Gio Pizza Di Farfalla, how to open a pizzeria, pizza pop-up strategy, quitting your job for your dream, building a food brand, pizza catering business, family-owned pizzeria, artisan pizza, pizza business model, pizza startup story, financial modeling for small business, from finance to food, community pizza events, brick and mortar vs pop-up, small space restaurant tips, pizzeria marketing tips, pizza menu innovation, mobile pizza oven business, how to grow a pizza brand, starting a food business part-time, pizza catering for weddings, Chicago pizza scene, running a pizza shop with family, scaling a pizza business, pizza dough secrets, pizza restaurant operations, pizza brand building, creative pizza ideas

What if your dough room could pump out 2,800 dough balls, double as a private dining spot, and deliver pizza that still slaps after 30 minutes— thanks to smart, intentional systems?

In this episode, Thomas McNaughton, Ryan Pollnow, and Elliot Armstrong of Flour + Water Pizzeria take us behind the glass into their dough room—a space built for precision, volume, and versatility. They share how they reverse-engineered a pizza that thrives in both restaurant and delivery settings. From dough hydration to custom cheese layering, they reveal the systems that make their pies stand out long after they leave the oven.

Check out Flour + Water Pizzeria here:

https://www.fwpizzeria.com/

https://www.fwpizzeria.com/home

https://www.instagram.com/flourandwaterpizzeria/?hl=en

Thank you to our show sponsors:

Corto Olive Oil:

https://2ly.link/260Rf

Bacio Cheese:

https://2ly.link/260Ri

Shot By Tristan Marr + Alexia Refil

Topics:

pizza dough room design, commercial pizza dough production, dough fermentation process, high-volume pizza dough, pizzeria kitchen layout, restaurant kitchen innovation, private dining in restaurants, best pizza for delivery, delivery-friendly pizza crust, pizza that travels well, how to keep pizza crispy, high hydration pizza dough, pizza built for takeout, restaurant quality pizza at home, flour and water pizzeria

What Does It Take to Run a Thriving Pizzeria in a Tiny Space?

Today, we’re getting an inside look at Gio’s process, from maximizing efficiency in a 250-square-foot kitchen to perfecting a single dough recipe for multiple styles, Gio shares what it takes to run a high-quality pizzeria in a limited space. We dive into the art of consistency, the challenges of high-volume service, and the magic of simple, high-quality ingredients and how he keeps customers coming back for more.

(00:14 - 01:26) The Pizza-Making Process – How Gio preps his dough, par-bakes crusts, and finishes pizzas to order.

(01:26 - 02:13) Why Cheese Goes First – The reason behind layering cheese before sauce and how it affects texture and flavor.

(02:13 - 05:05) Chicago’s Favorite Toppings – Why Italian sausage and giardiniera are staples and what makes them special.

(05:05 - 06:50) Running a One-Temperature Oven – The challenge of maintaining a single oven temperature for different pizza styles and why it works for their setup.

(06:50 - 07:27) Making the Most of Dough – How they repurpose dough for multiple menu items like garlic knots while keeping it fresh.

(07:27 - 08:23) Operating in 250 Square Feet – How Gio and his team optimize every inch of their small kitchen.

(08:23 - 10:30) Handling 60-70 Minute Wait Times – The realities of running a busy pizzeria and keeping customers happy.

(10:30 - 12:07) Why Consistency is Key – Ensuring every pizza looks and tastes the same, no matter who makes it.

(12:07 - 14:22) Fresh vs. Frozen Ingredients – The debate over fresh spinach vs. frozen and why they go the extra mile for quality.

(14:22 - 16:00) Partnering with Ooni – How Gio’s connection with Ooni has influenced his approach to pizza-making.

(16:00 - 18:00) Finishing Touches – The small details that make a pizza stand out, from the right cheese blend to the perfect bake.

Check out Pizza Di Farfalla here:

https://www.instagram.com/pizzadifarfalla/?hl=en

https://www.facebook.com/PizzaDiFarfalla/

https://linktr.ee/PizzaDiFarfalla

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://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com 

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 making, Chicago-style pizza, pizzeria operations, small kitchen efficiency, running a pizzeria, pizza dough techniques, par-baked crust, pizza toppings, giardiniera, Italian sausage pizza, best pizza ingredients, Ooni pizza ovens, pizza business tips, restaurant management, high-volume pizzeria, pizza prep workflow, dough fermentation, pizza baking techniques, food consistency, pizzeria equipment, pizza sauce recipe, cheese layering technique, garlic knots, fresh vs frozen ingredients, pizza industry insights, pizza shop success, local pizzeria marketing, pizza restaurant strategy

Highlights:

What does it take to reopen a beloved pizzeria after hitting rock bottom? From battling self-doubt and financial struggles to building a powerhouse team, Craig from June’s Pizza shares his journey of resilience, creativity, and community. 

Today, we’re diving deep into the story behind June’s Pizza, a Bay Area gem known for its unique approach to pizza-making and its vibrant community vibe. Craig opens up about the emotional rollercoaster of closing his first location, the small wins that reignited his passion, and the hard-earned lessons that shaped the reopening of June’s. We also explore his leadership style, the importance of hiring for vibes, and his vision for building a creative, sustainable business.

Highlights:

(00:00:34 - 00:03:05) The Struggle to Reopen – Navigating financial hardship and existential crises after June’s Pizza 1.0 closed.

(00:03:05 - 00:04:26) The Turning Point – How small wins and finding the right location reignited hope.  

(00:04:26 - 00:05:03) Securing Investors – The emotional impact of landing the first investor and gaining confidence.

(00:06:18 - 00:08:13)  Mindset Shift – Realizing the need for change and embracing discomfort to grow. 

(00:10:28 - 00:13:06) Building the Dream Team – The power of collaboration with Brandon and Will and the importance of letting go of control.

(00:16:09 - 00:16:43) Hiring for Vibes – Why personality and team culture matter more than a stacked resume.

(00:20:12 - 00:22:04) Managing Expectations – Balancing the pressure of being “hot” with staying true to the vision.

(00:22:04 - 00:25:25) Handling the Hype – What it’s like running a pizzeria that’s got a lot hyped. Dealing with customer reactions and explaining why June’s keeps the menu simple and sticks to its style.

(00:25:25 - 00:28:31) Anti-Marketing Philosophy – Why June’s doesn’t rely on traditional marketing and instead lets word-of-mouth do the work. It’s about being undeniably good at what they do so that customers naturally spread the word.

(00:28:31 - 00:32:17) The Weird Side of Recognition – More people know Craig than he knows them— what that’s like and how he handles it. The good, the awkward, and the struggle of being known by more people than you know in return.

(00:32:17 - 00:35:13) Where June’s Is Headed – Craig’s vision for growing June’s while keeping its heart and soul intact. Thinking beyond just opening more locations and focusing on creative ways to expand.

(00:35:13 - 00:42:08) Balancing Passion and Business – How to keep the love for making great pizza while also making smart business decisions. Finding that sweet spot between creativity and sustainability.

(00:42:08 - 00:46:43) Finding the Right Customers – Identifying and focusing on the core audience rather than trying to please everyone. Accepting that not every customer is the right fit.

(00:46:43 - 00:52:32) Community Over Going Viral – Instead of chasing internet fame, June’s is all about serving the local neighborhood and staying true to its core values. Why sticking to what works is more important than clout.

(01:00:08 - 01:00:58) Hard Work Redefined – The relentless pursuit of quality and the importance of consistency.

Follow Junes Pizza:https://www.instagram.com/junes_pizza/?hl=en

https://junespizza.com/ 

Follow me:

DM @whatsgooddough

https://www.instagram.com/whatsgooddough/

email me: [email protected]

Topics:

June's Pizza, West Oakland pizzeria, Oakland pizza spot, best pizza in Oakland, artisanal pizza Bay Area, June's Pizza story, June's Pizza reopening, June's Pizza Craig interview, West Oakland food scene, Oakland pizza restaurant, Bay Area pizza culture, June's Pizza menu, craft pizza Oakland, pizza made with local ingredients, sustainable pizza restaurant, community-focused pizzeria, story behind June's Pizza, rebuilding after closing, two-pizza menu philosophy, building a team at June's Pizza, commitment to quality and community, Bay Area favorite pizza