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Throughout the pandemic, Sarah Minnick made ~30,000 pies while open 3 days a week. As she prepares to open back up to 7 days a week, we talk about the struggles of assembling the right team to maintain the consistency of the prestigious Portland pizzeria.
In our conversation, she breaks down the flour in her dough and its respective roles, how to shop for vegetables at a farmers market, and gives resources on how to use them. Finally, she talks about how she increased her prices and the justification for doing so.
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TIMESTAMPS!
(11:15) What's in Sarah's dough (and why)
(16:36) Maintaining consistency + managing employees
(30:11) A framework for using vegetables on pizza + the secret
(35:04) Shopping at farmer's markets
(42:19) Let's talk ranch + closing thoughts
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