What's Good Dough? – Détails, épisodes et analyse

Détails du podcast

Informations techniques et générales issues du flux RSS du podcast.

What's Good Dough?

What's Good Dough

Arts

Fréquence : 1 épisode/6j. Total Éps: 376

I quit my job for pizza. Should you? My name is Eidref Laxa and I am a Mobile Caterer, Ooni Ambassador, and Pan Pizza Champion. Pizza changed my life. I'm guessing that if you're here, it's already changed yours. 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. Because one day, I just might. I'm just busy doing other things first.

Lire plusRéduire

Site

RSS

Apple

Données mises à jour le 27/08/2026

Classements récents

Dernières positions dans les classements Apple Podcasts et Spotify.

Apple Podcasts

Spotify

Aucun classement récent disponible

Liens partagés entre épisodes et podcasts

Liens présents dans les descriptions d'épisodes et autres podcasts les utilisant également.

https://www.baciocheese.com/?utm_source=Influencer&amp
82 partages
https://ooni.com/?sscid=51k7_g9gpn&amp
68 partages
https://corto-olive.com/?sscid=51k7_g9fhj&amp
66 partages

https://www.instagram.com/whatsgooddough
287 partages
https://www.instagram.com/channel
45 partages

Qualité et score du flux RSS

Évaluation technique de la qualité et de la structure du flux RSS.

Qualité du flux RSS

À améliorer

Score global : 22%

Historique des publications

Répartition mensuelle des publications d'épisodes au fil des années.

Year

Derniers épisodes publiés

Liste des épisodes récents, avec titres, durées et descriptions.

This Tiny Kitchen Sells Out at 500 Pizzas (Frank's Pizza And Pasta Baltimore MD)

lundi 24 août 2026 • Durée 44:36

What happens when a 41-year-old pizza shop suddenly goes viral and its tiny kitchen can barely keep up?

In this episode, Eidref sits down with Gerry Buontempo of Frank’s Pizza & Pasta in Baltimore to talk about the family business, upgrading their pizza, handling explosive growth, and keeping the old-school feel that made the shop special.

Highlights:

00:52 – Taking Over a Family Pizzeria During COVID

01:51 – The Bell Curve of a Multi-Generational Business

03:02 – Losing Their Pizza Guy & Stepping Into the Role

03:52 – Learning Baker’s Percentages & Rebuilding the Dough

05:41 – Best Product + Best Known = An Unstoppable Force

06:52 – When Growth Outpaced 40-Year-Old Equipment

07:24 – Finally Getting the Lease & Planning a Massive Kitchen Upgrade

08:02 – How Operators Can Create a New Growth Curve

09:46 – Doing 150 Pizzas an Hour With a Tiny Kitchen

10:46 – The Choreography Behind a High-Volume Pizzeria

11:25 – Four-to-Five-Day Dough Fermentation

12:06 – Keeping the Sauce Simple

13:05 – Why Pizza Expo Changed Everything

14:32 – The Unspoken Brotherhood of Pizza Competitions

16:32 – Pizza Karma & Helping Other Competitors

17:06 – Their Award-Winning Margherita

18:08 – Working With Six-Day-Old Dough

19:13 – Why There’s No Such Thing as the “Best” Dough

20:20 – How Pizza Became a Turning Point in Life

22:49 – Carrying on a Family Legacy Through Pizza

24:56 – What Actually Defines Success?

25:33 – Turning Instagram Followers Into Real Sales

26:34 – Recognizing the Signs That You’re on the Right Path

28:06 – Why You Need to Take Inventory of Your Progress

28:53 – Fresh Mozzarella & Respecting the Craft

29:28 – How Small Improvements Compound Over Time

30:25 – The Instagram Strategy: Be the Best Known

31:20 – The Science Behind a Consistent Crispy Bake

32:21 – Water, Time & Temperature: The Pizza “Dance”

34:40 – Why the Micro Details Matter

36:40 – Where Most Pizza Makers Cut Corners

37:09 – The Operators Who Obsess Over Standards

38:27 – “Inspect What You Expect”

39:12 – “What You Permit Is What You Promote”

40:26 – Why You Have to Be Obsessed With What You Do

41:01 – Finding the Work That Gives You More Than Money

43:15 – What’s Good Dough?

44:13 – Feeding People, Making Connections & Building Community

Follow them:

https://frankspizzaandpasta.com/

https://www.facebook.com/frankspizzaandpasta

Frank's Pizza & Pasta (@frankspizzaandpasta) • Instagram profile

Thank you to our show sponsors:

Bacio Cheese: https://bit.ly/3FmQ3up

Corto: https://bit.ly/457DNII

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

email me: claire@whatsgooddough.com

Topics:

Frank’s Pizza and Pasta, Frank’s Pizza Baltimore, Jerry Von Tempo, Baltimore pizza, Baltimore pizzeria, old school pizzeria, family owned pizza shop, multi generational restaurant, 41 year old pizzeria, pizza business growth, pizza shop viral review, Dave Portnoy pizza review, pizza restaurant success, pizza Expo, pizza dough, bakers percentages, pizza kitchen bottleneck, restaurant equipment upgrade, pizzeria kitchen renovation, high volume pizza shop, cheese pizza, Bacio mozzarella, buffalo mozzarella, pizza business social media, Instagram restaurant marketing, pizza marketing strategy, family restaurant business, pizza entrepreneur, pizza industry, restaurant growth, pizza podcast, What’s Good Dough podcast, Eidref podcast, Baltimore food scene, independent pizzeria, restaurant community, pizza business strategy

Lire plusRéduire

The Best San Jose Pizzeria Yet To Be Discovered (The Last Round Tavern)

vendredi 14 août 2026 • Durée 11:24

What makes a tavern-style pizza stand out—and what does it take to build a pizzeria that can grow beyond the owner?

In this episode, Eidref visits Last Round Tavern in San Jose and sits down with owner Caleb Orozco to talk about the unique pizza style he's bringing to the Bay Area.Their tavern-style pizza is thin, crispy, cut into squares, and loaded with ingredients all the way to the edge—but instead of the traditional cornmeal, Caleb uses a sourdough starter. The result is a pizza that's familiar, but completely its own thing.

Highlights:

0:00 – Discovering San Jose’s Hidden Tavern-Style Pizza

0:32 – What Makes Last Round Tavern’s Pizza Different

1:00 – Sourdough Meets Chicago Tavern-Style Pizza

1:52 – Rolling, Stretching & Building the Dough

2:24 – The Cuban Pizza: Braised Pork, Ham & Salami

3:07 – 15-Hour Wine-Braised Brisket

3:33 – Building a Taco-Inspired Pizza

3:45 – What Would Caleb Tell His 26-Year-Old Self?

4:20 – Learning to Step Away From the Kitchen

4:50 – Why the Owner Can Become the Biggest Bottleneck

5:00 – Revitalizing East Santa Clara Street

5:35 – Why Last Round Didn’t Offer Online Ordering for Five Years

6:00 – Overcoming Fear & Opening Up to New Opportunities

6:34 – “I Should Have Done This a Long Time Ago”

6:41 – Building a Business That Isn’t Just About the Owner

7:00 – Taking the In-Restaurant Experience Online

7:39 – Creating a Better Online Ordering Experience

8:48 – Tasting the Pizza: The “Hella Texture” Moment

Let's Make Award Winning Detroit Pizza with White Rabbit Gastro Pub

lundi 10 août 2026 • Durée 01:19:28

How do you build a successful pizzeria, empower your team, and still have a life outside the restaurant?In this episode, Eidref heads to White Rabbit Gastropub in Frederick, Maryland, home of the World Champion Detroit-style pizza and the team behind Rad Pies.The conversation goes way beyond pizza. From developing the famous Crust We Trust to building systems that allow the owner to step away from the day-to-day, this episode digs into restaurant growth, leadership, dough development, customer experience, and the reality of balancing business with family.The team also breaks down how they built their signature 100% hydration dough, experimented their way to better cheese and baking results, eliminated reservations to increase table utilization, and created a culture where employees are empowered to make mistakes and grow.Highlights:2:38 – Welcome to White Rabbit: World Champion Detroit Pizza3:48 – Why Cheese Pizza Is the Ultimate Test6:08 – The Evolution of the White Rabbit Smash Burger6:53 – The Mentor Who Changed Their Restaurant Strategy8:13 – Building Loyalty Through Happy Hour & Word of Mouth9:28 – Adding $1 Million in Sales Without Massive Volume10:08 – Why They Eliminated Reservations12:08 – Building a Bakery & Commissary Kitchen12:38 – The 100% Hydration Dough Behind Crust We Trust14:08 – Creating the Signature Pepperoni-Filled Crust15:38 – The Science Behind Their Cheese Experiments17:18 – Why 100% Hydration Dough Is So Difficult17:58 – Why They Refuse to Compromise on Their Process19:03 – 25-Year-Old Sourdough Starter & Long Fermentation21:18 – Building the Rad Pies Team21:48 – Empowering Managers to Run the Business23:18 – The Goal of an Owner-Absent Restaurant24:38 – Creating the Crispy Bottom on Detroit Pizza31:08 – The “Cheez-It” Theory Behind the Perfect Crust32:38 – Chasing Consistency Without Going Too Dark44:08 – How Small Markets Can Compete With Big Cities45:28 – What Is the “White Rabbit Attitude”?1:01:18 – Can Systems Give You More Freedom?1:01:58 – Is the Juice Worth the Squeeze?1:02:38 – Eidref’s Question: Is It Time to Open a Pizzeria?1:03:38 – Using a Restaurant as a Professional Proving Ground1:07:38 – Building a Business Without Losing Time With Family1:09:38 – The 60-Day Grind Behind Opening Rad Pies1:11:23 – Learning Every System by Doing It Yourself1:15:08 – Final Advice: Listen, Adapt & Don’t Be Afraid to Change1:16:38 – Why Pizza Brings People Together1:17:38 – The Power of Relationships in the Pizza IndustryFollow them:https://www.instagram.com/radpiesmd/?hl=enThank you to our show sponsors:Bacio Cheese:Corto:DM @whatsgooddoughhttps://email me: Topic:detroit style pizza, maryland pizza, rad pies md, best pizza in maryland, maryland food, pizza review, detroit style pizza maryland, rad pies, maryland hidden gems, award winning pizza, pizza vlogger, best pizza md

Is This The Best Detroit Style Pizza In All of Maryland? (Rad Pies MD)

dimanche 26 juillet 2026 • Durée 08:53

In this episode of What's Good Dough, we head to Rad Pies in Maryland to see if their Detroit-style pizza lives up to the hype. Known for that signature crispy cheese crust and airy dough, we’re putting their pies to the ultimate test.Highlights:00:07 — White Rabbit / Rad Pies intro & the accidental pepperoni frico crust00:40 — The 100% hydration dough01:04 — 25-year-old starter & 19-hour ambient fermentation02:03 — Why pro pizza makers avoid 100% hydration02:20 — Building the Detroit: killing the gum line & cupping-pepperoni walls02:59 — How the pepperoni frico creates the "glass"03:13 — Tasting: Maryland crab pizza03:40 — Tasting: the smash burger (20,000 a year)03:57 — Tasting: chicken cutlet (pesto & vodka sauce)04:16 — Tasting: Cheese pizza (best showcase of the dough)04:41 — Tasting: broccoli-lemon-ricotta white pizza ("Martha Stewart's prison pizza")05:05 — Running the business: why great food needs great operations05:25 — Letting staff fail, buying out the partner & +$1M in sales06:33 — Happy hour philosophy: converting guests to full-price entréesFollow them:https://www.instagram.com/radpiesmd/?hl=enhttps://www.instagram.com/whiterabbitgastropubThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopic:detroit style pizza, maryland pizza, rad pies md, best pizza in maryland, maryland food, pizza review, detroit style pizza maryland, rad pies, maryland hidden gems, award winning pizza, pizza vlogger, best pizza md

Lire plusRéduire

How a Failed Pizzeria Owner Built a Pizza Oven Empire

dimanche 19 juillet 2026 • Durée 10:45

What makes this the "Ferrari" of pizza ovens?

In this episode, we go inside the Marra Forni factory to see how the "Ferrari" of brick ovens is built. Founder Francesco Marra share powerful story of moving to America with nothing, facing a major restaurant failure, and eventually building a global business that ships to 37 countries. We also dive into the tech that can double or triple a restaurant's revenue.

Highlights:

00:52 – Intro: The Ferrari of Pizza Ovens

01:32 – Inside the Factory: Building Brick by Brick

02:42 – From Failed Pizzeria to Pizza University

04:02 – Static vs. Rotator: Which Oven Doubles Revenue?

05:55 – The Art of the Bake: Maximizing Deck Space

06:54 – History & Consistency: Learning from Pompeii

08:34 – The Business of Marra Forni: 600 Ovens a Year

09:15 – The Rise of High-Performance Electric Ovens

10:14 – Francesco’s 5 P’s for Building a Great Business

Follow them:

https://marraforni.com/

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

Thank you to our show sponsors:

Bacio Cheese:
https://bit.ly/3FmQ3up

Corto:https://bit.ly/457DNII

Join my Instagram Community Channel:

Inside the SD Pizzeria That Did $3M Their First Year (Odie's Pizza)

dimanche 21 juin 2026 • Durée 14:43

What happens when a pizza shop expects to do $6,000 a day... but ends up doing $16,000?

In this episode, Eidref visits Odie's Pizza in San Diego and sits down with founder Odie O’Connor to discuss one of the fastest-growing pizza concepts in Southern California.

From building a vegan Detroit-style pizza brand in Portland to launching a surf-inspired sourdough pizza shop that generated over $1 million in its first few months, Odie shares the systems, mindset, and lessons behind scaling a high-volume restaurant. This conversation covers dough production, team building, customer service, expansion plans, and the mental challenges that come with explosive growth.

Highlights:00:52 – Crushing Projections: From $6K Days to $16K Days

01:12 – Producing Up to 800 Pizzas Per Day

01:42 – The Dough System Powering High Volume

02:12 – Why Odell Returned to San Diego

02:42 – Building a Surf, Skate & Punk Rock Pizza Brand

03:12 – The Unexpected Explosion in Sales

03:42 – Scaling Without Selling Out

04:12 – Managing a 22-Person Team During Peak Service

04:32 – Redefining What's Possible in a Small Space

04:52 – What Good Dough Means to Odell

05:22 – High Hydration, Long Fermentation & Sourdough

05:52 – Switching From Conveyor Ovens to PizzaMaster Ovens

06:32 – The Hardest Part of Running a High-Volume Restaurant

07:12 – Training Pizza Makers Under Pressure

07:42 – Handling Customer Complaints the Right Way

08:22 – Why Great Customer Service Builds Loyalty

08:52 – Growing From Pop-Up to Food Truck to Brick & Mortar

7 Pro Upgrades to Transform Your Pizza Catering Setup

dimanche 14 juin 2026 • Durée 22:29

What are the best upgrades you can make to run smoother, faster, and more profitable pizza catering events?

In this episode, Eidref breaks down the seven biggest upgrades he's making to his pizza catering setup for 2026.

After five years of catering as a side hustle, a sudden influx of new bookings pushed him to rethink every part of his operation. From cooler systems and organization hacks to rotating pizza stones and workflow improvements, this episode is all about working smarter, delivering a better customer experience, and building a catering business that scales.

Whether you're a pizza caterer, food entrepreneur, or mobile pizza operator, you'll find practical ideas you can implement immediately.

Highlights:00:52 – Why 2026 Is a Big Year for Pizza Catering01:32 – The Question That Improves Every Event01:52 – Upgrade #1: Bigger Coolers, Fewer Trips02:52 – Keeping Food Safe During Delays03:42 – Titan Ice Packs vs Traditional Ice04:12 – Upgrade #2: Every Bin Has a Job05:22 – Why Clear Bins Aren't the Real Solution05:52 – Building a System Instead of Buying More Gear06:52 – Creating Bin Checklists and Team Reference Cards08:07 – Solving the "Where Is Everything?" Problem08:52 – Upgrade #3: Contractor Bags for Faster Cleanup09:52 – Protecting Equipment and Saving Your Back10:52 – Using Business Credit Cards to Fund Upgrades11:22 – Upgrade #4: Rotating Pizza Stones12:32 – How Rotating Stones Improve Consistency14:02 – Better Heat Distribution and Faster Production15:12 – Why Better Execution Creates More Referrals16:12 – Reinvesting Catering Profits Into the Business16:22 – Upgrade #5: Using an Ooni Volt as a Pizza Warmer17:52 – Serving More Guests Without Sacrificing Quality18:52 – Battery Power Solutions for Mobile Catering19:42 – Upgrade #6: Bed Risers for Higher Workstations20:32 – Saving Your Back During Long Events20:57 – Upgrade #7: Sliding Pizza Peels21:42 – The Cheapest Upgrade That Saves the Most Time22:02 – Lessons Learned and Final Thoughts

7 PRO UPGRADES FOR PIZZA CATERING — GEAR LIST• Igloo Max Cold 150 qt (topping cooler) → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Igloo Max Cold 150 qt (dough cooler) → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Titan High Performance Ice Packs (8-pack) → • HDX 40-gallon storage tote → • Hefty 55 Gal No Scent Contractor Bags (16 pk) → • 💳 Chase Ink Business Cash → • Ooni Rotating Stone → • Ooni Volt 1 → • OUPES Exodus 2400 Portable Power Station → • Bacio Cheese — operator sample request → • Temu sliding pizza peel → • Utopia Bedding Bed Risers (3"/5" adjustable) → • Lifetime 6-foot folding table (Costco) → •Corto → ]https://bit.ly/457DNII

How A 900 Sq Ft Slice Shop In San Diego does $1M A Year

dimanche 24 mai 2026 • Durée 10:40

What does it really take to build a million-dollar pizza shop with no investors, no dining room, and only 900 square feet?

In this episode, Eidref sits down with Fred Santos of Square Pizza Co., a pizzeria quietly doing massive numbers out of a tiny shop in Pacific Beach.

Fred and his partner Bruno bootstrapped everything themselves, worked brutal hours for years, and built a cult following around square pizzas most people had never even heard of. This conversation dives into sacrifice, systems, dough philosophy, and the long grind behind building a real pizza business from scratch.

Highlights:

01:11 – A 900ft² Pizza Shop Doing $1 Million a Year

01:32 – Living Inside the Shop to Make It Work

01:50 – Massive Volume Without a Dining Room

02:00 – Why Staying Open Until 2AM Matters

02:12 – Winning First Place at Pizza Expo

02:22 – Going Viral Across San Diego

02:35 – Selling Hundreds of Pizzas After the Win

02:51 – Fred’s East Coast Pizza Roots

03:42 – Learning From Busy Sicilian Family Shops

04:07 – Bringing Square Pizza to San Diego

04:12 – Working 105+ Hours Every Week

04:48 – Bootstrapping the Entire Business

05:35 – Why Most Restaurants Fail Early

05:50 – Building a Business Like Planting a Tree

05:54 – The Dough System Behind Their Pizza

06:20 – Beach Pizza: A Style Most People Don’t Know

06:29 – The Unusual Techniques Behind Beach Pizza

06:43 – Why They Use Paper Plates for Dough

Won 3 Pizza World Titles, But His Shop Is Empty. Why?

dimanche 10 mai 2026 • Durée 10:00

How can a three-time world pizza champion still struggle to fill his own shop?

In this episode, Eidref sits down with Ryan Ososky, a three-time world pizza champion and Pizza Maker of the Year, to unpack one of the most interesting contradictions in pizza.

Ryan has the trophies, the technique, and one of the most dialed-in Detroit-style pies in West Hollywood—but the crowds haven’t always matched the accolades. From building award-winning pizza to navigating the brutal economics of running a restaurant in Los Angeles, this conversation gets into what success in the pizza business really looks like.

Highlights:

00:52 – Winning Awards vs Winning in Business

01:02 – Meet Ryan: 3-Time World Champion

01:22 – Why Trophies Don’t Guarantee Customers

01:52 – Building a Detroit-Style Pizza

02:22 – The Reality: Not Busy Enough

02:52 – What It Feels Like to Win but Struggle

03:22 – What Actually Defines a “Real Win”

03:52 – Competition vs Real-World Success

04:22 – Why LA Is a Tough Market

04:52 – High Costs, Labor, and Small Business Pressure

05:22 – Why Restaurants Struggle to Survive

05:52 – Still Showing Up and Staying in the Fight

06:22 – What Makes Detroit-Style Pizza Different

06:52 – Tasting the Product: Does It Deliver?

07:22 – Dough Process & Fermentation Breakdown

07:52 – Chef-Driven Pizza Concept Explained

08:22 – Why Great Pizza Still Might Not Be Enough

08:52 – The Big Question: What’s Missing?

09:22 – Staying in the Game Despite the Odds

How He Became Puerto Rico's First World Pizza Champion

dimanche 26 avril 2026 • Durée 09:19

How far would you go to become a world pizza champion?

In this episode, Eidref sits down with Wilhelm Rodriguez, a world pizza champion who spent years chasing one of the toughest titles in the industry.

From competing in pizza acrobatics to grinding through multiple losses in Las Vegas, Wilhelm shares what it really takes to win on the biggest stage. This is a story about obsession, resilience, and why even after reaching the top, the ultimate goal still isn’t finished.

Highlights:

0:53 – The Dream of Becoming a World Pizza Champion

1:13 – Meet Wilhelm Rodriguez

1:43 – From Acrobatics to Pizza Competitions

2:13 – Why Acrobatics Builds Better Pizza Makers

2:43 – Entering the World of Pizza Competitions

3:13 – Why Las Vegas Is the Toughest Stage

3:43 – The Pressure of Competing Twice to Win

4:13 – Years of Losses and Almost Quitting

4:43 – Breaking Through in the International Division

5:13 – Obsessing Over Every Detail to Win

5:43 – Winning Both Rounds in Vegas

6:13 – Representing Puerto Rico on the World Stage

6:43 – Going Viral and National Recognition

7:13 – Hard Work Behind the Success

7:43 – Life After Becoming World Champion

8:03 – The Dream of Becoming a World Pizza Champion (Team)

8:33 – The Meaning of Legacy and Purpose

8:53 – The Emotional Reality of Achieving Your Dream

Follow them:https://www.instagram.com/propizzamaker/

Podcasts Similaires Basées sur le Contenu

Découvrez des podcasts liées à What's Good Dough?. Explorez des podcasts avec des thèmes, sujets, et formats similaires. Ces similarités sont calculées grâce à des données tangibles, pas d'extrapolations !