What does it take to run one of Las Vegas’ most influential kitchens—and keep raising the bar while staying true to your craft?In this episode of What’s Good Dough, Eidref sits down with James and Dylan of Esther’s Kitchen, a restaurant that’s become a cornerstone of the Las Vegas dining scene. Known for pushing culinary boundaries with seasonality, fermentation, and relentless standards, the duo opens up about their philosophy, challenges, and how they’ve built a culture that inspires chefs and diners alike.

Highlights:

0:53 – Setting the stage: Why Esther’s Kitchen is the spot chefs flock to when they visit Vegas.

2:18 – Seasonality & standards: Bringing true market-driven ingredients to pizza in a city dominated by margarita and pepperoni

Esther's Kitchen Full EP

3:53 – Recognition from the best: Wylie Dufresne, Chris Decker, and other culinary giants show their respect

Esther's Kitchen Full EP

6:08 – Honest takes on Italian pizza: Why pizza in Italy isn’t always what you think, and the lessons Esther’s team brought home

11:13 – Bread in the desert: The science of sourdough and how Vegas’ extreme climate shaped their dough program

18:33 – Growth & community: Why Esther’s started with a simple menu—and how it became a neighborhood-defining restaurant

32:53 – Kitchen culture: Humbling egos, building systems, and holding impossible standards for pasta and pizza service

36:53 – Esther’s three rules: Don’t die, don’t believe the hype, and never settle

54:53 – Locals first: Why Esther’s isn’t a tourist restaurant and how they share their knowledge openly

1:04:53 – Always evolving: Seasonal menus, experimental pastas, and reviving old dishes with new mastery

Esther's Kitchen Full EP

1:10:53 – Final reflections: Collaboration, curiosity, and what’s really good dough.

Check them out:https://www.estherslv.com/

https://www.instagram.com/estherskitchenlv/

https://www.facebook.com/estherskitchenlv/

Thank you to our show sponsors:

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

Bacio Cheese:

https://bit.ly/3FmQ3up

Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/

Patreon Page: patreon.com/whatsgooddough

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

Shot by Marlin Mack

Topics:Esther’s Kitchen Las Vegas, James Trees chef, Dylan Esther’s Kitchen, Las Vegas pizza scene, sourdough pizza Las Vegas, fermentation in pizza dough, seasonality in pizza, Vegas Italian restaurant, best pizza Las Vegas, restaurant growth story, culinary culture Las Vegas, pizza expo Vegas, Chris Decker pizza, John Arena Vegas pizza, Wylie Dufresne pizza, restaurant leadership, building kitchen culture, pizza in Italy vs America, artisan bread Las Vegas, executive chef Dillon, resilience in the kitchen, how to run a pizzeria, Vegas dining scene, modern Italian restaurant Vegas, What’s Good Dough podcast

What happens when you take New York nostalgia, wild creativity, and a family-run pizza shop—and bring it all to the world stage in Las Vegas?

In this episode, we head to Las Vegas to hang out with the crew from Yukon Pizza, a family-run shop that blends New York nostalgia with bold, competition-level creativity. From balancing 800g dough balls to topping pies with mortadella, marinated grapes, and pistachios, they’ve built a style that’s all their own. We talk about chasing perfection, the cost of cheese, competing on the world stage, and why—at the end of the day—it’s all about community.

Highlights:

- 0:00 – Introducing The Grapes of Thrash: the award-winning nontraditional pie

- 0:26 – A sourdough starter with 128 years of history

- 1:50 – Dough-making process: ice-cold water, mixing, and the “salt and oil” method

- 4:40 – Why Yukon Pizza uses 100% sourdough and no commercial yeast

- 5:00 – Starting the day: wood fire, dough prep, and building rhythm in the kitchen

- 6:11 – Recreating the perfect New York slice from childhood memories

- 7:12 – Balancing service: cheese, pepperoni, half-and-half, and specialty pies

- 8:47 – The reality of cheese costs and how operators can protect margins

- 9:35 – Struggles with “competition dough” and embracing what works

- 10:49 – Crafting the competition pizza: mortadella, balsamic grapes, herbs, pistachios

- 12:18 – Taste test reactions: crunch, structure, and flavor explosion

- 13:04 – Winning at Pizza Expo: from “just having fun” to bringing home the plate

- 13:18 – Roots and inspiration: family, rice farming, and food memories

- 13:34 – Promoting the team and uplifting the pizza community

- 14:25 – Final reflections: pizza is for the people, and family comes first

Check them out:https://yukonpizza.com/

https://www.instagram.com/yukonpizza

https://www.facebook.com/yukonpizza

Thank you to our show sponsors:

Bacio Cheese:

https://bit.ly/3FmQ3up

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

Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/

Patreon Page: patreon.com/whatsgooddough

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

Shot by Marlin MackEdited By Valentine Phelippeau

Topics:pizza podcast, Yukon Pizza, Las Vegas Pizza Expo, New York style pizza, competition pizza, sourdough pizza, mortadella pizza, pistachio pizza, best pizza Las Vegas, family run pizzeria, artisan dough, pizza competition 2024, wood fired pizza, unique pizza toppings, pizza community, pizza business stories, pizza makers interview, craft pizza, gourmet pizza, pizza industry insights

What happens when two pizza-obsessed friends from Hamilton, Ontario, chase their dream—and end up winning the world’s best cheese pizza title in Las Vegas?

In this episode, we visit Cowabunga Pizza in Hamilton, Ontario, where Andy and Justin took the pizza world by surprise by bringing home first place for best cheese pizza at the 2024 Las Vegas Pizza Expo. From humble beginnings during the pandemic to serving slices with fried chicken, peanuts, and pineapple, they’ve built something truly unique. We dive into their dough process, the challenges of competing on the world stage, and why their approach to pizza (and business) breaks all the rules.

Highlights:

0:53 – Can the best pizza really come from Canada?

1:07 – Winning the 2024 World Cheese Pizza Championship in Las Vegas

1:36 – Inside the dough room: sourdough starter, hydration, and fermentation secrets

3:55 – Competing at Pizza Expo with missing dough, sauce, and cheese

5:09 – From Instagram friends to pizza partners

6:21 – Opening Cowabunga right as the pandemic hit

7:32 – Why they experiment and break pizza “rules”

9:14 – The Cowabunga pizza: peanuts, fried chicken, and pineapple

9:44 – Sauce secrets and their cheese blend

11:37 – Pepperoni Plus: jalapeños, spicy honey, and Canadian cheese

13:20 – Why they use pizza screens (and why it’s controversial)

16:29 – Tasting their world-famous cheese slice + garlic dip

18:39 – Reflections on growth, expansion, and “what good dough really means”

Check them out:https://www.cowabungapizzeria.ca/

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

Thank you to our show sponsors:

Bacio Cheese:

https://bit.ly/3FmQ3up

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

Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/

Patreon Page: patreon.com/whatsgooddough

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

Shot by Marlin MackEdited By Valentine Phelippeau

Topics:best pizza in Canada, Hamilton Ontario pizza, Cowabunga Pizza Hamilton, world champion pizza, Las Vegas Pizza Expo winner, sourdough pizza dough, Canadian pizzeria, pizza competition 2024, gourmet pizza Canada, unique pizza toppings, best cheese pizza in the world, Canadian food stories, artisan pizza Hamilton, Cowabunga Pizza review, pizza lovers podcast, what’s good dough podcast, Andy and Justin Cowabunga, Canadian pizza culture, pizza business success story, innovative pizza recipes, controversial pizza toppings, pineapple on pizza debate, peanuts on pizza, fried chicken pizza, pepperoni plus pizza, spicy honey pizza, Canadian sourdough pizza, pizza screen controversy, how to make great pizza dough, inspirational pizza story

What happens when you mix Tokyo-inspired artistry with Neo Neapolitan Pizza in the heart of Las Vegas’ Chinatown?

In this episode of What’s Good Dough, we visit Double Zero Pie & Pub—a pizzeria that’s made the prestigious 50 Top Pizza USA list two years in a row. Erica Bell shares the story behind their Tokyo-meets-Neapolitan concept, the science and care that goes into their four-day dough fermentation, and how they balance consistency with creativity. From secret menu items to bold menu launches, Erica pulls back the curtain on what it takes to operate at the highest level while staying true to the craft.

Highlights:

0:00 – Intro

1:02 – The Tokyo inspiration behind the concept

1:57 – Four-day dough fermentation process explained

3:09 – Using multiple Caputo flours for flavor, texture, and color

4:30 – Bringing Neapolitan pizza vibes to Las Vegas’ Chinatown

5:24 – From wood-fired oven to PizzaMaster: adapting for growth

6:45 – The philosophy of chasing consistency over “perfect” pizza

8:33 – Introducing the “Italian Job” secret menu pizza

9:53 – Baking techniques for crispiness and structure

11:18 – Creating the orange-infused short rib pizza

13:11 – Making the prestigious 50 Top Pizza USA list two years in a row

14:31 – Launching an omakase pizza menu under pressure

16:28 – Lessons learned from pushing past imposter syndrome

17:01 – Dough is your healthiest relationship: Erica’s philosophy

17:44 – Closing thoughts and takeaways

Check them out:https://www.doublezeropie.com/https://www.instagram.com/doublezeropiepub/

Thank you to our show sponsors:

Bacio Cheese:

https://bit.ly/3FmQ3up

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

Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/

Patreon Page: patreon.com/whatsgooddough

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

Shot by Marlin MackEdited By Valentine Phelippeau

Topics:double zero pie and pub, las vegas pizzeria, tokyo inspired pizza, neapolitan pizza, japanese flair pizza, best pizza las vegas, 50 top pizza usa, erica bell pizza, four day dough fermentation, high hydration pizza dough, pizza master oven, wood fired pizza, artisanal pizza, secret menu pizza, italian job pizza, short rib pizza, omakase pizza menu, las vegas food scene, airy pizza crust, consistent pizza making, vegas restaurants, asian inspired pizza, best pizza in chinatown las vegas, neapolitan pizza with asian flavors, pizza fermentation process, high quality pizza ingredients

Let's face it. I was a mess... And everything in my life was. Part of the root of the problem was my environment and how it affected my mental. I fixed that and am now working on improving my game in every facet of my life. It's invigorating.

If you're thinking about quitting your job to chase the pizza dream, go for it. DM me- IG @whatsgooddough to talk.

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