What's Good Dough? Pizza

In today’s episode, we’re talking to Scott, who is the second-generation owner of a cheese-shredding manufacturing company that’s made waves in the world of pizza (and any other business that shreds cheese).

We’ll also dive into the nitty-gritty of what makes this shredder different from all the others, how they navigated the unexpected challenges of the COVID era, and much more.

Highlights:

• Scott talks about how his father’s frustration with shredding cheese by hand led him to create a machine that could do the job faster, better, and more efficiently. This wasn’t just about innovation for its own sake, but about solving a real problem in the kitchen.

• So many cheese shredders out there look similar, but Scott explains what makes their machine truly unique. From the design to the motor to the overall experience, we hear exactly why their shredder is a cut above the rest.

• He explains how they worked hard to find that sweet spot, making sure the machine is accessible for both big and small businesses without compromising on quality.

• Like many businesses, Scott’s family had to adapt during the pandemic. He shares the challenges they faced in keeping the business going.

• Scott shares how his father reflects on what it took to make a product that people love. It wasn’t just about making a good shredder—it was about creating something that would stand the test of time.

  
  

Check out Palazzolo Cheese Hog here:

What does it take to run a successful slice shop that keeps customers coming back, while navigating the everyday business struggles? 

In today’s episode, we’re joined by Lars Smith, a seasoned pizza entrepreneur with over 23 years of experience in the industry. After returning from a trip to Brooklyn with his wife, Lars dove into opening up a slice shop concept. Here, he share best practices, lessons learned, and the keys to creating a thriving, customer-driven pizza business. If you’re thinking about starting your own slice shop or just want to learn more about the pizza business, make sure to follow Lars’ journey and take note of the tips he shares.

Highlights:

• Lars shares what makes a great location for a slice shop, including foot traffic, neighborhood vibe, and accessibility.

• Building loyalty is essential in a slice shop. Lars discusses how customer engagement keeps people coming back, from personalized service to creating a welcoming environment. He opens up about the day-to-day challenges of managing a busy slice shop and keeping the quality consistent.

• Figuring out which pizzas to sell at the right time is a mix of experimentation and data collection. Lars shares how he uses trial and error, time-of-day analysis, and sales data to minimize food waste.

• We get a look at how Lars' pizza is made, with a sneak peek into his process of creating the perfect slice.

• Whether you’re opening your first shop or expanding, Lars explains why having a solid business plan and understanding the “flow” of your restaurant is crucial for long-term success.

Check out State of Mind here:

Do you want to know the secret to selecting the perfect flour for your pizza?

In this episode, I meet with Nicky Giusto of Central Milling to talk about the ins and outs of choosing the right flour for you. We start by talking about the differences between organic and non-organic flour, including costs, taste, and why pizzerias choose to go organic (or not). 

Highlights: 

• Central Milling has a long history of prioritizing organic farming practices. Nicky Giusto explains the challenges and dedication required for organic wheat production.

• He emphasizes the environmental benefits of organic farming, such as improved soil health and reduced chemical use.

• Nicky recommends that bakers pay attention to hydration levels and dough temperature to achieve amazing results.

• Bakers should consider their overall business goals and the preferences of their customers when deciding whether to use organic flour.

• He encourages bakers to be open to experimentation and exploration. Trying different flours, techniques, and ingredients can lead to unexpected results.

Check out Central Milling here:

https://centralmilling.com/

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