What's Good Dough? Pizza

What really happens when you cater a wedding for the first time—especially when it’s your cousin’s big day?

In this episode, I break down the behind-the-scenes reality of catering my first-ever wedding. From long-distance travel and unexpected costs to dough management disasters and learning the power of preparation, these lessons can help any pizza operator—whether you're established or just getting started. Let’s dive into the four biggest takeaways that shaped the entire experience.

Highlights:

0:54 – Setting the scene: my cousin’s wedding + the pressure to get it right

1:03 – Realizing the true cost of saying yes to family

1:21 – Lesson 1: Charge the right amount

1:25 – How pricing affects crew pay, food cost, travel, & mental load

2:50 – Lesson 2: Timing is everything, especially dough management

3:54 – Heat + travel = dough problems

4:58 – Lesson 3: The value of a dry run

5:17 – Venue challenges: steep hills, uneven ground, and access issues

5:34 – Lesson 4: Build a pro operation

7:26 – Why more reps = better service

8:05 – Experience grows, so should margins

8:32 – Shifting from side hustle to pro

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Can a brand-new pizzeria really survive on one of San Francisco’s toughest streets?

In this episode, we hang out with David Jacobson, the pizza maker behind Cheezy’s Artisan Pizza and a Real California Milk Cheese Champion. David’s worked in some of the Bay Area’s most respected kitchens, built pizza programs from scratch, and now he’s taking a big swing by opening his own shop right on Market Street — a place known for being unpredictable, challenging, and honestly, a little intimidating.

We walk through his kitchen, talk about his past jobs, learn how he built his team, and of course, we get into his award-winning Gold Rush pizza and his super unique Grandma pie.\

Highlights:

0:54 – Why opening a pizzeria on Market Street is a gamble

1:46 – Touring the inherited bakery space & long-fermentation setup

2:13 – David’s pizza journey: from Pizza My Heart (2005) to top Bay Area kitchens

4:12 – How he scored a great lease during Market Street’s downturn

5:36 – Building a dream team & freeing himself up to do CEO-level work

6:55 – Who actually comes to Cheezy’s: tourists, office workers, locals, and theater crowds

8:32 – The scary slow days & the reality of running a business in downtown SF

9:27 – His unique oven setup, steam function, and plans for a sandwich program

10:51 – The origin story of the Gold Rush pizza & how a rough day led to a championship

11:55 – Breaking down the award-winning Gold Rush build: potatoes, pancetta, Mount Tam, smoked sea salt

13:53 – Dough philosophy: blending West Coast fermentation with East Coast structure

17:03 – First bites of the Gold Rush & why this pizza represents the whole shop

17:52 – Building the Grandma pie: haloumi, lamb sausage, pickled Fresnos, walnuts, muhammara

20:03 – Pulling the Grandma from the oven — aroma, color, texture

21:41 – Tasting the Grandma & why it’s one of the shop’s most unique offerings

22:12 – “What’s good dough?” — David’s wholesome take on life and gratitude

How do two pizza lovers turn a shared obsession into a thriving, award-winning pizzeria—during a pandemic?

We’re inside the dough room at Cowabunga to hear how Justin and Andy went from pizza snobs and Instagram mutuals to building one of Canada’s most talked-about slice shops. We break down their hybrid sourdough program, how they scaled without sacrificing quality, why pizza screens aren’t the enemy, and the wild story of winning World’s Best Cheese Slice in Vegas… after losing their dough in transit.

Highlights:

0:00 – Making dough for a 72-hour ferment & what makes their dough special

0:24 – Hybrid sourdough + instant yeast: flavor, reliability, and avoiding purist gatekeeping

1:31 – Why they call it a “hybrid,” not “sourdough pizza”

2:56 – Balancing craft & business: consistency over ego

4:18 – The Instagram DM that sparked their partnership

5:35 – Early plans, failed farmers market shop attempt, and finding their first location

9:50 – Signing the lease… then the pandemic hits

10:54 – Pivoting to IG-only ordering + hype-building during lockdown

12:58 – Scaling from 50 pizzas → 200/week in weeks

14:57 – “Pepperoni pays the bills” — product philosophy

17:48 – Blending culinary creativity with approachability

19:52 – The Cowabunga pizza: peanuts, pineapple, fried chicken — breaking the rules

20:53 – Dough ball sizes & why multiple formats matter for guests

22:19 – Flour blend + Pizza Master setup for hybrid baking

24:06 –Vegas story: losing the dough, flying a replacement overnight, still taking first place

27:12 – Press hits, hometown love, and sustaining momentum

30:30 – Awards = attention, but product = retention

32:04 – Why they document everything — impact on narrative + community

40:00 – Using the Equalizer for perfect slice cuts

42:06 – Pizza screens: scaling tool, not a shortcut

45:56 – Their cooked sauce profile + cheese approach

48:52 – Ingredient sourcing & adapting to import changes

57:05 – What’s next: dialing systems & global expansion

What happens when a lifelong pizza lover turns his obsession into a craft—and finds his happy place behind the oven?

In this episode of What’s Good Dough, Eidref sits down with Matt Lucas, the sourdough pizza mastermind behind Johnny Baguette. From demoing pizzas at Orchard Supply to perfecting naturally leavened doughs at SF Pizza Fest, Matt shares how his curiosity, creativity, and community shaped his pizza-making journey. We talk about learning through failure, finding balance between consistency and creativity, and why pizza pop-ups have become his personal therapy.

0:52 – SF Pizza Fest 2024 flashback: trying Matt’s unforgettable sourdough pizza

1:05 – Johnny Baguette origins: naming pizzas after favorite songs

1:33 – What’s on the “Johnny Baguette” — sausage, Calabrian chilies, and orange zest

1:46 – Matt’s 120V oven setup and dialing in his hybrid pizza style

2:04 – Early days: making 18-inch New York pies during COVID

2:17 – From pizza peel salesman to full-blown pizza maker

2:28 – Working at PizzaCraft and testing ovens at Orchard Supply

2:55 – The first “parking lot pizza fest” and how it sparked his obsession

3:14 – Moving to the Bay and immediately eating at Tony’s

3:37 – Discovering The Pizza Bible and diving deep into sourdough

4:13 – Learning sourdough through trial and failure

4:36 – Staying calm under pressure at Pizza Fest

5:02 – “Just make it beautiful”: how Matt motivated his team

5:26 – Resisting the urge to constantly tweak recipes

6:07 – Balancing creativity and consistency in dough making

6:14 – Inspired by Japanese milk bread and hydration experiments

6:37 – Keeping pop-up recipes stable for the team’s workflow

7:10 – The magic of orange zest and fennel sausage pairing

7:24 – Pre-bake oil trick: getting crispy, blistered crusts

7:55 – Comparing Pizza Fest 2024 vs. 2025 performances

8:27 – Why this year’s operation outshined last year’s dough

9:00 – How dough flavor can complement or clash with toppings

10:08 – Bulk fermentation: finding the perfect timing and temp

10:36 – Consistency over perfection — training the team for any dough

10:58 – Finding joy in service: pizza as personal therapy

11:54 – “What’s Good Dough?” — Matt’s heartfelt answer

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How do you balance running a mobile pizza trailer and a brick-and-mortar shop—without burning out or burning the pies?

In this episode, we visit Charlie’s Pizza to see how they keep their slice game strong while expanding to a full restaurant. From learning the rhythm of the oven to managing staff, events, and logistics, Charlie shares how he’s turning passion and hustle into a thriving business.

Highlights:

0:52 – Behind the scenes at Charlie’s Pizza trailer — the rush begins

1:13 – Serving 160–200 slices a day at the industrial park

1:37 – The constant rhythm of a one-man pizza operation

2:0 1– Why they only serve 14-inch pizzas from the trailer

2:12 – Turning the trailer and shop into two unique pizza experiences

2:33 – Why customers love the 14-inch “just right” size

3:03 – Training new staff vs. trusting experienced hands

3:27 – The difference between shop and trailer pizza vibes

3:50 – The lunch rush: slammed lines and high heat

4:20 – Real oven temps: why 485°F doesn’t tell the full story

5:01 – Managing oven zones and cooking speeds

5:32 – Preparing for events: The Harley-Davidson Proving Grounds

5:54 – Becoming one of the OG food trailers in the area

6:08 – Catering and pricing: from kids’ parties to weddings

6:47 – Cranking out 10 pizzas in 20 minutes

7:05 – Life inside the trailer: AC, generators, and grit

8:56 – Sold out! Wrapping up another busy day

10:23 – The toughest part about opening a restaurant

10:41 – Balancing the food truck and restaurant grind

11:13 – Lessons learned: staffing, systems, and scaling

11:24 – The one mistake he’d avoid next time

11:55 – “What’s Good Dough?” — Charlie’s heartfelt answer

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