What's Good Dough? Pizza
What's Good Dough? Pizza

What's Good Dough? Pizza

What's Good Dough

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Episodes

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My name is Eidref Laxa and I am a Mobile Caterer, Ooni Ambassador, and Pan Pizza Champion. I started this podcast to learn about pizza and starting a pizzeria. I’m not ready to open a brick and mortar just yet, but I’m still obsessed with learning from pizza operators. From pizza styles to general business advice, the pizzamakers I bring on to this show help you level up in any facet of your life and business. Some of our past guests include World Pizza Champions like Tony Gemignani and Will Grant to Pizza Influencers like @Pizza and @ScottsPizzaProject. Our wide array of guests allow us to

Recent Episodes

He Opened A Pizzeria In 2024— Here’s What Went Wrong w/ Dane of Slow Co Pizza
FEB 16, 2025
He Opened A Pizzeria In 2024— Here’s What Went Wrong w/ Dane of Slow Co Pizza

Would you spend $60,000 just to install an oven? That’s the dilemma Dane from Slow Co Pizza faced when opening his pizzeria. The hidden costs of launching a restaurant can be brutal—so how did he pivot and still make his dream a reality?

In this episode, we sit down with Dane from Slow Co Pizza, who turned his 13-year pizza obsession into reality in November 2024. But it wasn’t easy. From shocking equipment costs to frustrating contractor delays, Dane shares the real, behind-the-scenes struggles of opening a pizzeria—and the rewarding moment it was all worth it.

Highlights:

  • 00:01:32:15 - 00:02:42:17 - The $60,000 Oven Dilemma:Dane originally planned to install a PizzaMaster oven but discovered upgrading his electrical system would cost $60,000.

  • 00:04:27:09 - 00:05:14:23 - The Reality of Restaurant Build-Outs:  Dane shares Unexpected challenges with permits, space limitations, and city regulations— the hidden costs of construction and why every small change adds up.

  •  00:05:14:23 - 00:08:39:23 - Contractor Struggles & Delays:Dane hired a contractor based on a recommendation but later realized communication was a huge issue.

  • 00:06:12:23 - 00:07:55:17 - The Walk-In Fridge Challenge:The previous owners had an unpermitted walk-in fridge that had to be removed.

  • 00:08:39:23 - 00:09:43:14 - Advice for Aspiring Pizzeria Owners:Understand that time delays are inevitable—build extra time into your plan. Be flexible and prepared for unexpected costs.


  • Check out Slow Co  here:

    https://www.slowcopizza.com/ 

    https://www.instagram.com/slowcopizza/ 


    Thank you to our show sponsors:

    Corto Olive Oil:https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=

    Ooni Pizza:https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com

    Bacio Cheese:https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio

    DM @whatsgooddough

    https://www.instagram.com/whatsgooddough/

    email me:eidref@whatsgooddough.comCamera and Audio Provided by Tristan Marr and Alexia Refil

    Topics:

    pizzeria opening challenges

    restaurant build-out costs

    $60,000 oven dilemma

    Slow Co Pizza

    Dane from Slow Co Pizza

    restaurant equipment costs

    pizza oven installation

    restaurant contractor struggles

    restaurant construction delays

    hidden costs of opening a restaurant

    pizzeria owner advice

    restaurant space limitations

    unpermitted walk-in fridge

    City regulations for restaurants

    pizza restaurant startup challenges

    starting a pizzeria business

    aspiring pizzeria owner's tips

    restaurant permitting issues

    restaurant electrical upgrades

    pizza restaurant equipment


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    39 MIN
     If Space Opens Up Next To A Brewery- Run Don’t Walk With Paul Of Pie Trap Pizza
    FEB 2, 2025
    If Space Opens Up Next To A Brewery- Run Don’t Walk With Paul Of Pie Trap Pizza

    What’s the secret to launching a successful pizzeria with minimal resources and a tiny space?

    In today’s episode, we’re chatting with Paul, the self-taught pizza master behind Pie Trap Pizza, a thriving pizzeria born from a backyard hobby. Located next to a brewery, Paul shares his journey of perseverance, innovation, and the power of great ingredients—all packed into a 400-square-foot space that’s making a big impact.

    Highlights:

    Sweet Rent Deals and Minimal Overhead: How a favorable rent agreement helped them weather financial dips.

    Keeping It Simple: Why they initially only offered pizza and sodas—and how simplicity gave them control.

    Small Menu, Big Flavor: Adding Detroit-style pizza, knots, wings, and a signature Calabrian Caesar salad to the menu.

    The Build-Out Journey: From bare studs to a fully equipped kitchen, including stories about plumbing, electrical, and tenant improvement pitfalls.

    The Power Puzzle: Managing electrical loads with a Pizza Master oven in a small space, including tales of a temperamental technician and complex wiring setups.

    Learning from Others: Insights gained from attending the Pizza Expo and meeting legends in the pizza world.

    Perfect Pizza Baking Temperatures: The significance of temperature adjustments in the cooking process, including starting with a lower heat to achieve a crispier, longer-lasting crust.

    Dough Perfection: The critical role of dough fermentation in achieving the ideal pizza texture, with a special focus on 4-5 day fermentation to achieve the perfect balance of crispiness and flavor.

    Check out Pie Trap Pizza here:

    https://www.thepietrap.com/ 

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

    https://www.facebook.com/pietrappizza/ 

    Thank you to our show sponsors:

    Corto Olive Oil:

    https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=

    Ooni Pizza:

    https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com

    Bacio Cheese:

    https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio

    DM @whatsgooddough

    https://www.instagram.com/whatsgooddough/

    email me: eidref@whatsgooddough.comCamera and Audio Provided by Tristan Marr and Alexia Refil

    Topics:

    Commissary model

    Commissary kitchen

    Multi-unit pizza empire

    Commissary-driven restaurants

    Restaurant operations efficiency

    Streamlining restaurant processes

    Consistency in restaurant operations

    Commissary kitchen setup

    Centralized food production

    Batch cooking for restaurants

    Multi-location pizza business

    Commercial food storage capacity

    Walk-in refrigeration space

    Scaling pizza restaurants

    Food production efficiency

    Commercial kitchen equipment

    Restaurant commissary logistics

    Pasteurization process for marinara

    Shelf life of sauces

    High-volume pizza production

    Cloud kitchen model

    Stadium food service logistics

    Vinaigrette preparation in bulk

    Quality control in pizza production

    Cold storage management

    Centralized sauce and dough production

    Pizza dough and sauce consistency

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    56 MIN
    The Man Behind the Dough: How Juan Robles Built an 8-Figure Business for Culinary Icons
    JAN 23, 2025
    The Man Behind the Dough: How Juan Robles Built an 8-Figure Business for Culinary Icons

    Ever wondered how large pizza brands keep their products consistent and streamline production across multiple locations?  Commissary-driven operations hold the key, reducing inefficiencies and creating a centralized hub for production. 

    In this episode, Juan Robles from Triple Beam Pizza breaks down how commissary kitchens eliminate variability, boost productivity, and pave the way for expanding your pizza empire. Juan has played a pivotal role in their commissary model, supplying quality pizza to multiple locations, including restaurants, a stadium, and catering services.

    Highlights:

    Defining the Commissary Model: Juan explains that a commissary is a centralized kitchen producing sauces, doughs, and other key ingredients to maintain consistency across multiple locations.

    Key Benefits: Consistency in taste, reduced equipment costs, and better space utilization at individual restaurant locations.

    Scaling with a Commissary: When planning to grow beyond three locations, a commissary model becomes critical. Juan shares how Triple Beam Pizza uses a 3,000-square-foot commissary to support multiple restaurants and a stadium operation.

    Production Capacity Limits: How the sales volume at each location determines how many outlets one commissary can handle.

    Challenges and Considerations: From managing cold storage capacity to balancing different types of business (restaurants vs. stadiums), Juan outlines the complexities of scaling with a commissary.

    The Science of Pasteurization: Juan dives into food safety, shelf-life extension, and maintaining fresh-tasting sauces through precise pasteurization and cooling techniques.

    Future Growth Strategy: How Triple Beam might adapt its commissary operations as demand shifts between brick-and-mortar locations and stadium ventures.

    Check out Triple Beam Pizza here:

    https://www.triplebeampizza.com/ 

    https://www.instagram.com/triplebeampizza/ 

    Thank you to our show sponsors:

    Corto Olive Oil:

    https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=

    Ooni Pizza:

    https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com

    Bacio Cheese:

    https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio

    DM @whatsgooddough

    https://www.instagram.com/whatsgooddough/

    email me: eidref@whatsgooddough.comCamera and Audio Provided by Tristan Marr and Alexia Refil

    Topics:

    Commissary model

    Commissary kitchen

    Multi-unit pizza empire

    Commissary-driven restaurants

    Restaurant operations efficiency

    Streamlining restaurant processes

    Consistency in restaurant operations

    Commissary kitchen setup

    Centralized food production

    Batch cooking for restaurants

    Multi-location pizza business

    Commercial food storage capacity

    Walk-in refrigeration space

    Scaling pizza restaurants

    Food production efficiency

    Commercial kitchen equipment

    Restaurant commissary logistics

    Pasteurization process for marinara

    Shelf life of sauces

    High-volume pizza production

    Cloud kitchen model

    Stadium food service logistics

    Vinaigrette preparation in bulk

    Quality control in pizza production

    Cold storage management

    Centralized sauce and dough production

    Pizza dough and sauce consistency


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    58 MIN
    If You’re Not Winning in Your Business, Listen to Daniel of Fired Pizza
    JAN 12, 2025
    If You’re Not Winning in Your Business, Listen to Daniel of Fired Pizza

    In today’s episode, we’re talking to Daniel, the founder of Fired Pizza, a business born from his childhood love of pizza. Growing up in the '90s, pizza was always his go-to comfort food, but he never imagined it would turn into a career. After years in sales, Daniel felt the urge to make a big change. With the support of his wife Sarah, he decided to take a leap and use his savings to start his own pizza business.

    Highlights:

    • From Sales to Pizza – Daniel’s leap from a stable career in sales to following his passion for pizza.

    • Pandemic Pivot – With no catering clients during COVID, Daniel and Sarah decided to take it to the streets, offering outdoor dining and hosting “Fired Fridays” to keep the business alive.

    • Building Relationships – The importance of educating customers and making the pizza experience personal.

    • A Year of Renovation – How Daniel and Sarah spent a year renovating their pizzeria, funding it all themselves without a loan.

    • The Fired Pizza Journey – From a mobile setup to a full-fledged pizzeria, Daniel reflects on how Fired Pizza grew into the success it is today.

    Check out Fired Pizza here:

    https://www.instagram.com/fired_pizza/

    https://www.facebook.com/firedmobile

    https://www.fired-pizza.com/

    Thank you to our show sponsors:

    Corto Olive Oil:

    https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=

    Ooni Pizza:

    http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202

    Bacio Cheese:

    https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio

    DM @whatsgooddough

    https://www.instagram.com/whatsgooddough/

    email me: eidref@whatsgooddough.comCamera and Audio Provided by Tristan Marr and Alexia Refil

    Topics:

    Fired Pizza business

    How to start a pizza business

    Wood-fired pizza

    Pizza entrepreneur journey

    From sales to pizza business

    Pandemic pizza business pivot

    Outdoor pizza dining

    Fired Fridays pizza

    Pizza business success story

    Building a pizza business from scratch

    Small business success in the food industry

    Starting a pizza restaurant

    Pizza business renovation

    Entrepreneur pizza story

    Supporting local pizza business

    Pizza business marketing strategies

    Fired Pizza podcast

    Small business pivot during COVID-19

    Homemade pizza tips and recipes

    Starting a food business without loans


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    93 MIN
    Starting A Wood Fired Pizzeria in No-Man's Land with Daniel of Fired Pizza
    JAN 5, 2025
    Starting A Wood Fired Pizzeria in No-Man's Land with Daniel of Fired Pizza

    You want to make the best pizza, but the location you found is in the middle of nowhere. Will your business survive? After years in sales, Daniel felt the urge to make a big change. With the support of his wife, he decided to take a leap and use his savings to start his own pizza business. Highlights: -Fired Pizza Found this location off the beaten path. Since opening a year and a half ago, they've made over a million dollars in sales and are going strong, but will they last? -Pandemic Pivot – Fired pizza started off in catering, but during COVID, Daniel and Sarah decided to take it to the streets, offering outdoor dining and hosting “Fired Fridays” to keep the business alive. -A Year of Renovation – Daniel and Sarah spent a year renovating their pizzeria, funding it all themselves without a loan. -The Pizza-Making Process – Daniel takes us behind the scenes of how he makes his wood-fired pizzas, from picking the right ingredients to perfecting the bake. Check out Fired Pizza here: https://www.instagram.com/fired_pizza/ https://www.facebook.com/firedmobile https://www.fired-pizza.com/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Camera and Audio Provided by Tristan Marr and Alexia Refil Topics: Fired Pizza business How to start a pizza business Wood-fired pizza Pizza entrepreneur journey From sales to pizza business Pandemic pizza business pivot Outdoor pizza dining Fired Fridays pizza Pizza business success story Building a pizza business from scratch Small business success in the food industry Starting a pizza restaurant Pizza business renovation Entrepreneur pizza story Supporting local pizza business Pizza business marketing strategies Fired Pizza podcast Small business pivot during COVID-19 Homemade pizza tips and recipes Starting a food business without loans

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    28 MIN