What Does It Take to Run a Thriving Pizzeria in a Tiny Space?
Today, we’re getting an inside look at Gio’s process, from maximizing efficiency in a 250-square-foot kitchen to perfecting a single dough recipe for multiple styles, Gio shares what it takes to run a high-quality pizzeria in a limited space. We dive into the art of consistency, the challenges of high-volume service, and the magic of simple, high-quality ingredients and how he keeps customers coming back for more.
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Thank you to our show sponsors:
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Topics:
pizza making, Chicago-style pizza, pizzeria operations, small kitchen efficiency, running a pizzeria, pizza dough techniques, par-baked crust, pizza toppings, giardiniera, Italian sausage pizza, best pizza ingredients, Ooni pizza ovens, pizza business tips, restaurant management, high-volume pizzeria, pizza prep workflow, dough fermentation, pizza baking techniques, food consistency, pizzeria equipment, pizza sauce recipe, cheese layering technique, garlic knots, fresh vs frozen ingredients, pizza industry insights, pizza shop success, local pizzeria marketing, pizza restaurant strategy
Music Credits:
Music from #Uppbeat (free for Creators!):
https://uppbeat.io/t/mountaineer/gotcha
License code: RWOU52F4TW9XD6TG
Music from #Uppbeat (free for Creators!):
https://uppbeat.io/t/monument-music/mellifluous-mirage
License code: SSIJAEGZNLJ1OT0J
