What does it mean to keep chasing greatness—even when life throws you its toughest curveballs?

Few people in the pizza world are as widely respected — or as profoundly wise — as John Arena. In this powerful episode, Eidref sits down with the Metro Pizza co-founder and Truly Pizza visionary to talk about life, passion, mentorship, and facing Parkinson’s with courage and purpose.

John shares raw insights about the realities of competing and judging pizza contests, building flavor beyond Instagram appearances, and why the true definition of success changes over time — especially in the face of a degenerative disease.

This is a conversation for anyone striving to be better, in pizza or in life.

Highlights:00:00 - The art of hooking an audience — and why Eidref didn’t want to belabor this conversation

00:36 - John Arena’s interview: one of Eidref’s most memorable sit-downs ever

03:11 - Sound check with John — and a personal revelation about Parkinson’s and voice projection

04:41 - Reflections on visual vs. flavor-driven pizza innovation at Truly Pizza

06:26 - Why flavor and texture matter more than just a beautiful crust

08:18 - The daily discipline of “polishing the mirror” — perfectionism in pizza

10:02 - Bowling, pop-ups, and learning to adapt when things go wrong

12:00 - The concept of “fail forward” — but is there a risk of recklessness?

13:04 - The value of rehearsals, preparation, and knowing your strengths

14:49 - Mentorship styles: why every mentee needs a different approach

17:00 - Expo life: balancing networking, rest, and quality moments

19:00 - The obligation of being visible in the industry — and Eidref’s reflections on his first Expo

23:00 - How to know when to say “no” and avoid burnout while still stretching your limits

25:00 - Learning to define your own “win” — from Big Sean to personal pizza triumphs

28:00 - Inside the world of pizza judging: fairness, palate fatigue, and certification

33:00 - New developments in standardized pizza judging training

35:00 - Why winning isn’t the only point of competition — growth and friendships matter more

37:01 - John’s reflections on Parkinson’s: redefining success when progress means slowing degeneration

40:00 - Treating Parkinson’s as an ingredient in life’s mystery box — and making something beautiful out of it

42:16 - The John Arena Foundation: helping Parkinson’s patients through pizza-making experiences

47:00 - Eidref and John reflect on mentorship, legacy, and paying it forward

50:00 - The joy of helping Parkinson’s patients rediscover cooking and connection through pizza

53:00 - The science of deliciousness: how Truly Pizza designs for sight, sound, taste, and feel

56:00 - From micro-blistering to temperature zones — pizza R&D like never before

59:00 - Why John believes there’s always room to improve — and how Truly Pizza pushes boundaries

Check out John Arena here:

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

Bacio Cheese:

https://bit.ly/3FmQ3up

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

Topics:

John Arena, Metro Pizza, Truly Pizza, pizza podcast, pizza competition, pizza judging, Pizza Expo, Bacio Cheese, Corto Olive Oil, Parkinson’s awareness, John Arena Foundation, pizza mentorship, artisan pizza, pizza dough techniques, pizza industry insights, pizza business tips, pizza making, pizza innovation, artisan food, culinary entrepreneurship, pizza R&D, pizza texture, pizza crust, pizza community, pizza events, pizza interviews

TEST

Test

What kind of pizzaiolo uses eight flours, 80% hydration, and 100% sourdough—and somehow makes it all work?In this episode of What’s Good Dough, Eidref is with Ethan Speizer of Solamente Pizza in Las Vegas, who’s on a mission to do the impossible: create mind-blowing pizza using up to eight different flours, with an 80% hydration dough, all made from 100% sourdough starter.Ethan walks us through every step of his ultra-technical process, from taming wet, high-hydration dough to choosing the perfect flour blends, running his ovens like a pro, and creating some of the most jaw-dropping pizza you’ll ever see. It’s an episode for true pizza nerds—or anyone who loves geeking out over delicious food.Highlights:00:02 – Ethan’s mission to do what people said couldn’t be done00:46 – Secrets of balling high-hydration dough and why sealing matters01:26 – The race against time before dough ferments too far02:05 – Common mistakes when handling dough and the mozzarella analogy03:01 – Hydration levels, flour strength, and W ratings explained03:17 – Why Ethan blends up to 8 flours for the perfect dough04:45 – Fermentation timelines and maximizing flavor without sourness05:17 – Why scraping every last bit of dough matters for consistency05:54 – When water expulsion means success rather than failure06:11 – The science of breaking up the biga for better water absorption08:16 – Cheese talk: the Bacio blend of cow and buffalo milk09:00 – Stretching dough vs. stretching with toppings and how dough changes daily09:19 – Solamente’s signature pizza with honey ricotta and truffle oil09:46 – Mastering the Neapolis Moretti oven for wood-fired results10:35 – The secret semolina/rice flour blend for stretching dough11:09 – High-volume pizza production in the Neapolis 6 oven11:45 – The story behind the Daniel Gigi pizza with horseradish and butter12:32 – Starting the 100% biga process and why water is added slowly16:01 – The windowpane test for perfectly developed gluten16:29 – Bringing it full circle back to dough ballingCheck out Solamente Pizza and Pasta here:https://solamentepizza.com/ https://www.facebook.com/people/Solamente-Pizza/100077691651763/https://www.instagram.com/solamentepizzalvhttps://www.tiktok.com/@solamentepizzalvThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3up Shot by Tristan Marr and Alexia RefilEdited by Valentine PhelippeauTopics:pizza podcast, sourdough pizza, high hydration dough, artisan pizza, Ethan Speizer, Solamente Pizza, Las Vegas pizza, pizza making, pizza tips, pizza secrets, pizza techniques, pizza dough, pizza recipe, Neapolis Moretti oven, pizza flour blend, pizza fermentation, pizza crumb, pizza stretching, mozzarella cheese, gourmet pizza, pizza business, artisan dough, pizza baking, pizza crust, pizza trends, pizza science, perfect pizza, how to make pizza, pizza oven, advanced pizza techniques

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