This is the story of the Santa Barbara baker and how he quit his job to pursue the pizza life. If you're in a similar place and want to get started on your pizza journey, listen in on how Jonathon came to the conclusion that ...
Charlie Webb talks about how he went from the military to a restaurant owner. He tells us all about his fusion pizza and how it won second place at Pizza Expo. He also tells us what to expect when building a brick-and-mortar ...
Being the partner of someone building one of the most sought-after pizzas in NYC is no easy job. In today’s episode, Mrs. Gee (Mary Ann), tells us the story of how she and her husband, Paulie, started their journey of openi...
Paulie Gee's tells us the story of how he left his tech job at the age of 50 and went into the pizzeria. He has since opened up 8 locations and is killing it in the pizza games, but it was not easy. Get social https://www.ins...
In today’s episode, we have Chef Salim tell us all about his pizza journey online and offline. We talk about how far in pizza-making he’s come from producing cheesy explosions to crafting beautiful, light, and practically per...
Ilir joins us on the podcast to talk about how Slice serves the independent pizzeria. https://www.instagram.com/slice/ Get Your Famag Mixer Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for su...
How to win a copy of the book! See details below! -------------- My brother Scott is doing some big things since we last chatted on the podcast. First Episode https://open.spotify.com/episode/6tNaECjxILOG2WbpizhAbe?si=CWFHI-m...
Robert Maleski started making pizza like any pandemic-born pizza maker. The difference in his story is that he's already operating out of his brick and mortar! When you are getting mentions from famous people over the city li...
Billy was diagnosed with muscular dystrophy a rare disease that affected billy’s ability to walk, keep his balance and play basketball, something he was really passionate about. Since he could no longer go to the gym, he foun...
Brent is back on the show but now representing his one and only concept, Pizza Nerds- a reincarnation of his childhood in pizza form. We get his story on how fate brought him to his brick and mortar, his process for recipe de...
I’m stoked to share this episode with you all because it is a nitty-gritty, to the point playbook of how to start a pizza business. Adam talks about how he found his calling for pizza and the training he did in the pandemic t...
Kairos = Timeliness. When you are a full-time mother of 5, is it ever the right time to go into the pizza business? In today's episode, we talk with Liz about how she started her mobile catering business after falling in love...
In part 2 of this conversation with Ethan (See part 1 here ). We start the conversation discussing Ethan's weight loss journey and move on to family and finally a piece of advice that will keep you going whenever taking on a ...
Josh believes that if you can't let go of you're ego, you can't have the humility to learn. Recommended reading Ego is the Enemy . This author is one of my favorites. He writes about stoicism which has been a conversation pie...
I’m super excited to talk to Josh because he is someone who did it! He quit his 6 figure job to get into the pizza game. We talk about that in the later half of the show along with some of the conversations and experiences th...
In 2021, I’ve taken 4 pizza pilgrimages. Through the use of credit card rewards, I paid $0 for my airfare and hotel costs . I've been a travel hacking hobbyists since 2015 and I wanted to share this with y'all as a tactic to ...
On our last Friday episode, Lee talked about battling alcoholism and how one of the ways he was able to kick his habit was by finding the right AA group. He had been to many AA groups in the past, but there was something spec...
Lee Hunzinger is the corporate executive pizzaiolo of Cane Rosso, Zoli's Pizza, and Thundebird Pies. In this interview, we find out how he got started in pizza, fell into the trap of alcoholism, and managed to pick himself ...
Ryan talks about how much $ he put into his business and how much he made at his biggest event yet. The number is wild. Follow Ryan on IG https://www.instagram.com/sanctuary_pizza Join The Pizza Podcast Facebook Group Add me ...
June's Pizza was the Bay Area's most sought after pandemic-born pizzeria. They were serving either a margherita or the daily special out of a shipping container in a beautiful oasis of a garden in a somewhat of a sketchy neig...
Passion alone can't drive your business. If you build it, they might not come. Today we talk to Dave, the owner and operator of Philomenas in Queens NYC. Dave studied under Italian pizza masters, made pies for Rihanna and is ...
I FIXED THE SOUND ISSUE! I am so stoked to share this with you all. I have been looking forward to interview Derrick for the longest time because he is someone I look up to dearly. In this conversation, we talk about his love...
Today we speak with Katie Parla and Dan Richer Oh. Fricken. Yeah. As you may know by now, the Joy of pizza is out, so you better get the book! Make sure to stick around to the end to find out how to win one from yours truly. ...
Back in May, while I was interviewing Craig with Gracies Apizza, we joked around about the idea of flipping the script. 4 months or so later, we finally made it happen. Listen to my pizza origin story and I hope you find happ...
Today we talk with Ian from the Carlson Block. I invited Ian on the show because I fell in love with the pizzas I saw on his IG. I thought to myself that by asking him to be on the show, I could find out how he does it! In th...
Brent is a Registered Nurse by trade but has always been passionate for pizza. One day, after not seeing eye to eye with his boss, he quit his trade and pursued pizza 100%. We talk about how that transitioned worked out for h...
When the health department shuts you down, what do you do? Give up, or fight? Ben Roberts is the owner and operator of Pizza Supreme Being in Sacramento, CA. Before his brick in mortar, he dabbled in fine dining but ultimate...
This is not your regular light hearted conversation. The convo starts off that way, but we get into a deeper topic regarding the darker side of the restaurant industry. Definitely an interesting conversation that folks need t...
While we do talk about the Santa Barbara Baker style pizza, fresh toppings and leoparding included, a great chunk of this conversation really is about following your dreams. We talk about how Santa Barbara Baker quit his job ...
In this episode we talk with Scott from Scotts Pizza Project. His IG has blown up in the last year serving up beautiful looking pizzas on his Ooni but not because he hacked the algorithm, but because he has a process of truly...
I finally had the pleasure of having John Arena, co-owner of Metro Pizza on the show. He has been making pizza longer than anyone I've ever spoken with. When someone with that much knowledge and experience talks, its guarante...
I am excited to do my first ever part 2 interview with Chris! He is killing it in his local area as the OWNER of A Slice of NJ. In this episode, we catch up on where he is at and where he has taken his business. We talk marke...
Marc Schechter and Daniel Stoller are the Square Pie Guys. They took the jump to starting the square pizza business a little over 2 years ago, a huge up-taking to begin with. To make the venture even more challenging, they op...
Laura loves baking, pizza and dough and she knows a ton about it. Having worked 10 years in the industry alongside of Tony Gemignani, she has picked up knowledge, frameworks, and other skills that many people would never see ...
Wow wow wow. This episode holds a very special place near and dear to my heart. Its the perfect post Thanksgiving episode. So many feels. We go into Brian's Background, his approach to pizza, and we remind folks what it means...
Kappa Carrageenan. Seitan. Vital Wheat Gluten ?! If you don’t know what these ingredients are, listen to this week’s podcast with Odie from @babybluepizzapdx and @boxcarpizza. Learn how he managed to scratch his own itch afte...
Prior to the start of our conversation, I found out Kaleigh puts a 110% into everything she does. She's eaten at the best pizza joints from sea to shining sea and has accumulated a wealth of knowledge by chopping it up with a...
Today we have Chris. He is the man behind a_slice_of_nj. I first saw Chris’s IG page on a Scotts pizza tour IG Live stream, He started his pizza journey not through cooking, but eating his way through a list of best pizza pla...
In this episode, we get into the mind of Nicole Bean. We talk a lot about current events, her life, and her mindset and tie everything to pizza and business. In this episode we also discuss the education she's taken on over t...
Meet Phillip, the owner and head pizza maker at dough. He learned his pizza making skills from @capopizza over at Tony Gemignani’s International School of Pizza. In this episode we talk about how he created his menu of hip ho...
I talk with Pizza Champion and member of the US Pizza Team, RC Gallegos. In this episode, we talk about his love and passion for NY style pizza. We discuss the many competitions he's participated in and go over what he belie...
https://www.lapizzeriacampbell.com/ https://www.facebook.com/LaPizzeriaCampbell/ Full Transcription Eidref: Thank you so much for tuning in to the What’s Good Though Podcast. I hope you enjoy it and I hope you share it. If yo...
ASONY IG Learn more about Co-Ops here See a throwback of Kirk with Tony Gemignani This is the first interview with Kirk and its a good one. In my opinion, our conversation clicked. He clearly has a deep knowledge of pizza and...
![[WGD76] Pop up shutdowns, meme accounts and the beauty of networking with Ben Roberts from Pizza Supreme Being](https://d3t3ozftmdmh3i.cloudfront.net/production/podcast_uploaded_nologo/2685535/2685535-1660268324700-b2a0266564bee.jpg "[WGD76] Pop up shutdowns, meme accounts and the beauty of networking with Ben Roberts from Pizza Supreme Being")