Al talks to us on the current war on pizza- how to keep costs low. He also gives suggestions on how to increase profits! As a pizza consultant who works with numerous operators, he has a bunch of insight to share on how to wi...
Whether you read the title as, "Should I be a pizza consultant?" or "Do I need pizza consulting services?" this is the right show for you. I speak with Alastair aka Al The Pizza Buddha, a pizzeria consultant who shares his up...
When the boys started this venture, no one gave a Sh!T about their food reviews. Now they have over 13k followers on IG and are basically royalty in the london pizza scene. Listen in on Paul and Gerry's story. https://www.ins...
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...
You have to hear this one. Follow Zazas Pizza https://www.instagram.com/zazaspizza/ Get Your Famag Mixer Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.co...
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...
You may know him on Instagram as an Ooni Ambassador that goes by the handle- Dough Ball Disco. From Monday through Friday, he makes some amazing commercials- seriously check out his portfolio (https://www.thetownsend.net/) Wi...
I am super excited to finally share this episode. Chris’ pizza journey has been a roller coaster, to say the least. His story starts with how his first business bankrupted him. Through a combination of hard work and tenacity...
Follow Kaleigh https://www.instagram.com/itsthepizzaslut/ Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_s...
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...
Alex and Justin talk about a 120 year old heirloom starter, using your network, food incubators, putting new items on a menu, and financials. Transcript www.whatsgooddough.com/yukon https://www.instagram.com/yukonpizza https:...
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...
Social Media Expert + Pizza FANATIC Arthur Bovino joins us today to make one thing clear- it's okay to market yourself/your pizzeria/your passion. But you have to come correct! In this episode, he shares his story with us of ...
Jhy had a career in graphic design. Rather than work for someone else, she now applies her talents in graphic design to her pizza business. We talk about how she's currently designing her mobile food truck and more! For the f...
In this episode, we talk about Peters travels in his ultimate search for pizza- we talk about pizza innovators both old school and new school. Finally, we talk about Peter’s new book Pizza Quest. This is an amazing episode yo...
There's no doubt that Kenneth made a well-executed pizza for his competition pie. He made a 100% hydrated Detroit pizza and received help from people like Slow Rise Pizza and Emmy Squared. But like as many restauranteurs say,...
Today I speak with Darina and Kristian, the co-founders of the world's # 1 pizza oven company. This conversation revolves around two parts, the modest start of Ooni Pizza Ovens and the company's plans for growth! We have a ...
Similar to the AVPN (Associazione Verace Pizza Napoletana) could New York benefit from forming a similar entity to protect the beloved New York Pizza? Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! https:/...
In this first episode of the Women at the Expo, you will hear a short segment from each of the 12 women I interviewed at the show. I asked them all the same questions for the most part, and I grabbed some of their answers and...
This high-energy, super passionate individual is not only an amazing pizza maker and private dining caterer, but she is the cohost for Women's Pizza Month. You can check out her work at The Juliet Mike on IG and Walapizzasg I...
Christy joins us on the podcast to talk about the Instagram Pizza Community. We talk about the beauty and pitfalls. of the app and how to make it serve you and not the other way around. We also talk #WOMENSPIZZAMONTH - the hi...
Scott Sandler is the founder of two vegetarian restaurants in St. Louis Misouri that have since been sold. He is a frequent speaker at the Pizza Expo and Today we talk about two topics that don’t get much air time on the show...
I met Lucio at the judges table at Pizza Expo in 2021. This is a quick and dirty convo on his views on how to win a pizza competition. Let me know if this is an interview you give with- relatively straight to the point. Check...
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...
Let me know what's good dough Eidref@whatsgooddough.com Pizza Expo Discount so I had this episode scheduled today and one of my buddies sent me this code. Rather than edit it, let me give props to those who read the show note...
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 ...
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 ...
SORRY FOR THE VOLUME. EDITED!! In this episode, Ryan talks to us about how he got started in mobile pizza catering. He discusses some of the challenges and benefits of being a caterer and gives solid advice if you ever want ...
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 ...
Follow Derrick on IG Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!
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...
As some of you may know already, I have gone back and forth, forwards and back with the idea of selling pizza. At the end of the day I just don’t want to think when I am 86 years old what would have happened if I started a po...
I was so moved by a podcast that I listened to on Sunday that I felt the need to share it with you all. I hope its useful for you to run a better pizza business. Follow me on IG- Buy an Ooni! Get your Corto Olive Oil Help Me ...
Outside of his day job as a food reporter for NBC 5 Chicago, Steve runs a pizza tour company, a pizza podcast and he's authored two pizza books. While Steve Dolinsky doesn’t run a brick and mortar, he is one of Chicago's pizz...
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 my good friend Serhan- in this casual conversation, We find out what it's like to “straddle” the pizza industry. He has the unique experience of having worked in his family’s pizzeria while at the same time...
I’m joined with members of the Pepperoni Posse to talk about west coast pizza, mental health, and their charity pizza event on National Pepperoni Day. Lean More at- www.PepperoniPosse.com Follow Square Pie Guys on IG -instagr...
In this episode, we talk about the trends in pizza that every pizzamaker needs to know. We discuss Tony's school and why its one of the reasons the world has excellent pizza in the places you'd never expect. Finally, we talk ...
So pumped to put this out because I love frozen pizza. I also love how this is a story about combining passions, the realities of growing a business, and a dough workshop all in one! Try Traze Pizza! https://www.goldbelly.com...
Using her time and talents to make the world a better place, Christy, is the rockstar behind Real Clever Food. On this recorded IG Live episode, we talk about the projects she works on in the pizza community and the inspirat...
This is the untold story of the pizza scene of Windsor Ontario. We talk with George Kalivas who wrote and produced this documentary. George is a Windsor Ontario native, who after many years of traveling and eating pizza, won...
Today we talk with Peyton Smith from Mission Pizza Napoletana. I love Peyton's approach to business- The business serves him and not the other way around. The reason I sought out Peyton was because he does this dope pizza tas...
When you are the supervisor, the owner, or in the position of authority, how do you act around around those who are below you on the chain of command? At the end of the day if you want your pizzeria to succeed, taking care of...
Tossing Dough, Hiring Great Employees, Preparing to Compete for Pizza Expo Brad beam is an industry vet and a managing partner of Joes New York Pizza and Pasta. In opening those locations, we touch on the new ovens they are g...
In a world where there are so many pizza makers, there can only be one professor pizza. Find out why it was pretty genius of Tony to take on the identity of Professor Pizza at an early stage in his pizza making career. Follow...
A student of Tony Gemignani, a lover of many styles, Tony Scardino also known as professor pizza educates us on the thing we all love- pizza. We start by talking about dough and we get real scientific with it Tony educates ...
Make your dreams happen even if it means you have to bust your ass. Also, here is a type of loan that you may want to consider for your next venture! Follow Ben on IG@pizzasupremebeing https://www.instagram.com/pizzasupremebe...
Why do we get into pizza? Is it to make amazing pizza. Is it to have a business that supports you and your loved ones? Why do so many people fall into this trap of chasing fame? Cam believes that people should know and unders...
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...
Whether its buying a new pizza oven, choosing right flour, or buying a house, a decision matrix eliminates all emotion and helps you make a rational choice. In this show, I grabbed a piece of the conversation with my episode ...
Flour should be fresh. Period. If you've ever heard, "The best flour for pizza is caputo pizzeria (caputo blue) flour," you're not alone. It is a great flour, don't get it twisted, but the flour and brand do have its shortcom...
Lessons from a firefighting, mobile pizza operator. We talk fire code, incorporating whole wheat to your pizza dough and more. Follow on IG@delterra_pizza https://www.instagram.com/delterra_pizza/ Follow me on IG@whatsgooddou...
60 pies a night. Be more in tune with your customers and your craft. Leave a legacy. Today we speak with Craig Melillo from Gracies Apizza. In this conversation, we talk about his switch from having employees to running the s...
I'm so lucky to be able to geek out on dough with Chris Decker. In this conversation we talk about making beautiful pizzas, his mentors (some obvious, some not) and Chris' soon to be wood fired pizza spot plus the adaptations...
Sorry for the swearing! I will try to chill out on the F Bombs! We speak with Jay from Arty Stan Pizza. Jay talks about delayed gratification, building a team, and being cheeky with his customers. One thing I really love abou...
Today we speak with Mike Vaona. He's the author of the book, Rose Hill Sourdough. And he's also the head of engineering over at Ooni. We talk about his life prior to Ooni as a pop up operator and break down his lessons and su...
Chachi has traveled up and down the west coast cooking in fine dining, slinging pizza for a large tech company, and doing wood fired pies. When the pandemic hit, he had the opportunity to host his own pop up at a restaurant h...
Today we speak with Brett from Izzys pizza bus. And yes he operates his Detroit Style Pizza business out of a renovated school bus that he fixed up all by himself! We talk about his story pre pizza as an audio engineer and ho...
Today we talk with Sam From Ammazza Pizza. Sam is a 20 year pizza vet who currently manages the behemoth of a restaurant known as amamaaza pizza. Their focus is simple, fresh, and local wood fired pizza and they also have an ...
Today we talk with Evan Weinstein In 2019 BC (Before Covid) Evan owned a company that promoted 300 club shows a year, 3 music festivals, and he had a staff of 9-10 employees when covid hit, live entertainment was one of the f...
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...
In this episode we talk with Laine. She goes by the IG alias @Pittsburgh Pizza. She is a fellow pizza lover managing a highly followed Instagram. We talk about key topics for anyone trying to level up their pizza game includi...
Ben Berman is the bridge the connects great causes, generous people, and free pizza. In this interview, I draw out the experiences and skills that precedes his philanthropic enterprise. Topics: Dropping pizza out of his windo...
In today's episode, we speak with Alessio Lacco. He is an AVPN (Associazione Verace Pizza napoletana) certified Pizzaiolo who owns Atlanta Pizza Truck. In this episode, we talk about the experience that lead him to educating ...
What a fun convo with Blaine! This guy lives pizza and we talk about his mission to eat all of the best Pizza Portland has to offer. Blaine also makes pizza and we talk about his business, his lessons learned, and an awesome ...
Happy New Year! 🍕 Today we talk with Scott, a computer programmer, twitch streamer and pizza fanatic. We discuss different ways to get your pizza in front of people and talk about lessons learned from his Detroit Style Pizza ...
Mike is an AirBnb Experience Host AND an Ooni Ambassador. As a full time accountant who loves his job and someone who wants to coach his kids baseball team in the future, he doesn't see it in the cards to open a pizza restaur...
Miriam has an unconventional pizza business by giving away free pizza to those who are most in need. A business that gives product away for free? Sounds counterintuitive right? Actually it's working in her favor and she belie...
Spencer is an artist. Using his creativity, he crafted this taboo pizza business in Columbus Ohio. Sparking a ton of curiosity, his underground pizza became the talk of the town due to its limited quantity and artisan quality...
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...
Wow! I am truly impressed with how this episode turned out! So many great pieces of information in this show. We talk about dough management, ovens, sourdough (and why she doesn't use it). We also talk about business- financi...
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...
With $500, a few connections for a kitchen space and some pizza hats from amazon, Richard and Eric managed to put together a successful pop up that not only made their wives proud but created a cult following for their delic...
Do you have what it takes to run a pizza business? It takes a lot of hard work and pivoting but the rewards can be worth it. Will is on the World PIzza Champions Team He has studied under Tony and Massimillio and he is on h...
Today we talk with Dan from Razza New Jersey. Not Razza, but Razza Like pizza! We discuss how initially Razza was an underperforming restaurant yet he chose to stick to it and turned it to the well known pizza place that it i...
These two are so awesome. From community building to working as a team, they make pizza happen in the city of Tracy CA. They are changing the narrative of what pizza means. We talk about starting off as a mobile wood fired ov...
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...
Meet Jessica and Justin from Pizza Doughnais, the couple doing sourdough Sicilian pizzas in Portland. Join in on the conversation about their delicious pizzas and the mindset that it takes to run a successful and happy busin...
Love beer with your pizza? Who doesn’t! The episode today is with craft beer and homebrewing enthusiast, Brando, who partnered with his brother to open up Slice Project in the revitalizing neighborhood of downtown Watsonville...
We talk about steps to take to start a pizza business and share the struggles of a home cook! Listen in on this awesome episode! IG @ elises_pies Full Transcript Here Elise: Food for me? I want to feed the world. Like, that's...
This is probably one of the craziest conversations I’ve ever had about pizza and I’m so lucky this guy has blessed us pizza “nerd-os” with his time. He is a Doctor of Physical Therapy, has a mobile pizza truck (finally see th...
This episode is with Ray from Charles Pizzeria. He has some of THE most beautiful pizzas I’ve seen on Instagram. He is sharing love for neo-neapolitan pies with the folks up in Northwest Arizona by starting a food truck of hi...
This guy is a straight hustler and is killing it in the mobile pizza game. He has not one, not two, but THREE mobile units including one BADDDDDAASSMOTHATRUCKING Food Truck. Learn more about how he got his start, his tips for...
Wow. I mean wow. My conversation with chef Nora Haron was intimidating and insightful. I was so nervous talking to a woman who after speaking with, I now look up to. SF friends, she is the chef and partner of Local Kitchen, a...
Pollara pizzeria is THE place to go to try some amazing pizza al talgio in the Bay Area. Never tried pizza al talgio? Don't worry it's not the most popular style of pizza, YET. It is a mind F. It tricks your mind because how ...
Wow! What a great episode that talks about finding investors, using Instagram as a platform to grow your business and build a following by exchanging food?! #mealbarter. On this episode, Gabriele from unregularpizza talks mor...
What is it like to live the life of a pizza instagramer! Meet George. He reviews pizza places in the greater Bay Area and beyond. He is a philanthropist, who gives back to his community, both his IG community and local commun...
This podcast is about some of the great pieces of information I was able to collect from Pizza Today's Virtual Pizza Expo. The videos/talks were so useful to me as an aspiring restaurant owner and pizza lover. If you want to ...
My promise is to release a new podcast every two weeks! To get me going, I did a short solo cast where I talk about adapting your pizza business to these unprecedented times by providing value, and and offering new menu items...
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...
Work Co-ops- Treat your employees right, and they will take care of the business you started forever. ASONY IG Learn more about Co-Ops here See a throwback of Kirk with Tony Gemignani Part two of the interview with Kirk from ...
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...
![[WGD82] From 2 To 500 To Gold Belly With Natalie DeSabato from Traze Pizza Lab](https://d3t3ozftmdmh3i.cloudfront.net/production/podcast_uploaded_nologo/2685535/2685535-1660268324700-b2a0266564bee.jpg "[WGD82] From 2 To 500 To Gold Belly With Natalie DeSabato from Traze Pizza Lab")