What's Good Dough? Pizza

What does it take to run one of Las Vegas’ most influential kitchens—and keep raising the bar while staying true to your craft?In this episode of What’s Good Dough, Eidref sits down with James and Dylan of Esther’s Kitchen, a restaurant that’s become a cornerstone of the Las Vegas dining scene. Known for pushing culinary boundaries with seasonality, fermentation, and relentless standards, the duo opens up about their philosophy, challenges, and how they’ve built a culture that inspires chefs and diners alike.Highlights:0:53 – Setting the stage: Why Esther’s Kitchen is the spot chefs flock to when they visit Vegas.2:18 – Seasonality & standards: Bringing true market-driven ingredients to pizza in a city dominated by margarita and pepperoniEsther's Kitchen Full EP3:53 – Recognition from the best: Wylie Dufresne, Chris Decker, and other culinary giants show their respectEsther's Kitchen Full EP6:08 – Honest takes on Italian pizza: Why pizza in Italy isn’t always what you think, and the lessons Esther’s team brought home11:13 – Bread in the desert: The science of sourdough and how Vegas’ extreme climate shaped their dough program18:33 – Growth & community: Why Esther’s started with a simple menu—and how it became a neighborhood-defining restaurant32:53 – Kitchen culture: Humbling egos, building systems, and holding impossible standards for pasta and pizza service36:53 – Esther’s three rules: Don’t die, don’t believe the hype, and never settle54:53 – Locals first: Why Esther’s isn’t a tourist restaurant and how they share their knowledge openly1:04:53 – Always evolving: Seasonal menus, experimental pastas, and reviving old dishes with new masteryEsther's Kitchen Full EP1:10:53 – Final reflections: Collaboration, curiosity, and what’s really good dough.Check them out:https://www.estherslv.com/https://www.instagram.com/estherskitchenlv/https://www.facebook.com/estherskitchenlv/Thank you to our show sponsors:Corto:https://bit.ly/457DNIIBacio Cheese:https://bit.ly/3FmQ3upJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comShot by Marlin MackTopics:Esther’s Kitchen Las Vegas, James Trees chef, Dylan Esther’s Kitchen, Las Vegas pizza scene, sourdough pizza Las Vegas, fermentation in pizza dough, seasonality in pizza, Vegas Italian restaurant, best pizza Las Vegas, restaurant growth story, culinary culture Las Vegas, pizza expo Vegas, Chris Decker pizza, John Arena Vegas pizza, Wylie Dufresne pizza, restaurant leadership, building kitchen culture, pizza in Italy vs America, artisan bread Las Vegas, executive chef Dillon, resilience in the kitchen, how to run a pizzeria, Vegas dining scene, modern Italian restaurant Vegas, What’s Good Dough podcast

What happens when you take New York nostalgia, wild creativity, and a family-run pizza shop—and bring it all to the world stage in Las Vegas?In this episode, we head to Las Vegas to hang out with the crew from Yukon Pizza, a family-run shop that blends New York nostalgia with bold, competition-level creativity. From balancing 800g dough balls to topping pies with mortadella, marinated grapes, and pistachios, they’ve built a style that’s all their own. We talk about chasing perfection, the cost of cheese, competing on the world stage, and why—at the end of the day—it’s all about community.Highlights:- 0:00 – Introducing The Grapes of Thrash: the award-winning nontraditional pie - 0:26 – A sourdough starter with 128 years of history - 1:50 – Dough-making process: ice-cold water, mixing, and the “salt and oil” method - 4:40 – Why Yukon Pizza uses 100% sourdough and no commercial yeast - 5:00 – Starting the day: wood fire, dough prep, and building rhythm in the kitchen - 6:11 – Recreating the perfect New York slice from childhood memories - 7:12 – Balancing service: cheese, pepperoni, half-and-half, and specialty pies - 8:47 – The reality of cheese costs and how operators can protect margins - 9:35 – Struggles with “competition dough” and embracing what works - 10:49 – Crafting the competition pizza: mortadella, balsamic grapes, herbs, pistachios - 12:18 – Taste test reactions: crunch, structure, and flavor explosion - 13:04 – Winning at Pizza Expo: from “just having fun” to bringing home the plate - 13:18 – Roots and inspiration: family, rice farming, and food memories - 13:34 – Promoting the team and uplifting the pizza community - 14:25 – Final reflections: pizza is for the people, and family comes firstCheck them out:https://yukonpizza.com/https://www.instagram.com/yukonpizzahttps://www.facebook.com/yukonpizzaThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comShot by Marlin MackEdited By Valentine PhelippeauTopics:pizza podcast, Yukon Pizza, Las Vegas Pizza Expo, New York style pizza, competition pizza, sourdough pizza, mortadella pizza, pistachio pizza, best pizza Las Vegas, family run pizzeria, artisan dough, pizza competition 2024, wood fired pizza, unique pizza toppings, pizza community, pizza business stories, pizza makers interview, craft pizza, gourmet pizza, pizza industry insights

What happens when two pizza-obsessed friends from Hamilton, Ontario, chase their dream—and end up winning the world’s best cheese pizza title in Las Vegas?In this episode, we visit Cowabunga Pizza in Hamilton, Ontario, where Andy and Justin took the pizza world by surprise by bringing home first place for best cheese pizza at the 2024 Las Vegas Pizza Expo. From humble beginnings during the pandemic to serving slices with fried chicken, peanuts, and pineapple, they’ve built something truly unique. We dive into their dough process, the challenges of competing on the world stage, and why their approach to pizza (and business) breaks all the rules.Highlights:0:53 – Can the best pizza really come from Canada?1:07 – Winning the 2024 World Cheese Pizza Championship in Las Vegas1:36 – Inside the dough room: sourdough starter, hydration, and fermentation secrets3:55 – Competing at Pizza Expo with missing dough, sauce, and cheese5:09 – From Instagram friends to pizza partners6:21 – Opening Cowabunga right as the pandemic hit7:32 – Why they experiment and break pizza “rules”9:14 – The Cowabunga pizza: peanuts, fried chicken, and pineapple9:44 – Sauce secrets and their cheese blend11:37 – Pepperoni Plus: jalapeños, spicy honey, and Canadian cheese13:20 – Why they use pizza screens (and why it’s controversial)16:29 – Tasting their world-famous cheese slice + garlic dip18:39 – Reflections on growth, expansion, and “what good dough really means”Check them out:https://www.cowabungapizzeria.ca/https://www.instagram.com/cowabungapizzeria/?hl=enThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comShot by Marlin MackEdited By Valentine PhelippeauTopics:best pizza in Canada, Hamilton Ontario pizza, Cowabunga Pizza Hamilton, world champion pizza, Las Vegas Pizza Expo winner, sourdough pizza dough, Canadian pizzeria, pizza competition 2024, gourmet pizza Canada, unique pizza toppings, best cheese pizza in the world, Canadian food stories, artisan pizza Hamilton, Cowabunga Pizza review, pizza lovers podcast, what’s good dough podcast, Andy and Justin Cowabunga, Canadian pizza culture, pizza business success story, innovative pizza recipes, controversial pizza toppings, pineapple on pizza debate, peanuts on pizza, fried chicken pizza, pepperoni plus pizza, spicy honey pizza, Canadian sourdough pizza, pizza screen controversy, how to make great pizza dough, inspirational pizza story

What happens when you mix Tokyo-inspired artistry with Neo Neapolitan Pizza in the heart of Las Vegas’ Chinatown?In this episode of What’s Good Dough, we visit Double Zero Pie & Pub—a pizzeria that’s made the prestigious 50 Top Pizza USA list two years in a row. Erica Bell shares the story behind their Tokyo-meets-Neapolitan concept, the science and care that goes into their four-day dough fermentation, and how they balance consistency with creativity. From secret menu items to bold menu launches, Erica pulls back the curtain on what it takes to operate at the highest level while staying true to the craft.Highlights:0:00 – Intro1:02 – The Tokyo inspiration behind the concept1:57 – Four-day dough fermentation process explained3:09 – Using multiple Caputo flours for flavor, texture, and color4:30 – Bringing Neapolitan pizza vibes to Las Vegas’ Chinatown5:24 – From wood-fired oven to PizzaMaster: adapting for growth6:45 – The philosophy of chasing consistency over “perfect” pizza8:33 – Introducing the “Italian Job” secret menu pizza9:53 – Baking techniques for crispiness and structure11:18 – Creating the orange-infused short rib pizza13:11 – Making the prestigious 50 Top Pizza USA list two years in a row14:31 – Launching an omakase pizza menu under pressure16:28 – Lessons learned from pushing past imposter syndrome17:01 – Dough is your healthiest relationship: Erica’s philosophy17:44 – Closing thoughts and takeawaysCheck them out:https://www.doublezeropie.com/https://www.instagram.com/doublezeropiepub/Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comShot by Marlin MackEdited By Valentine PhelippeauTopics:double zero pie and pub, las vegas pizzeria, tokyo inspired pizza, neapolitan pizza, japanese flair pizza, best pizza las vegas, 50 top pizza usa, erica bell pizza, four day dough fermentation, high hydration pizza dough, pizza master oven, wood fired pizza, artisanal pizza, secret menu pizza, italian job pizza, short rib pizza, omakase pizza menu, las vegas food scene, airy pizza crust, consistent pizza making, vegas restaurants, asian inspired pizza, best pizza in chinatown las vegas, neapolitan pizza with asian flavors, pizza fermentation process, high quality pizza ingredients

Let's face it. I was a mess... And everything in my life was. Part of the root of the problem was my environment and how it affected my mental. I fixed that and am now working on improving my game in every facet of my life. It's invigorating.If you're thinking about quitting your job to chase the pizza dream, go for it. DM me- IG @whatsgooddough to talk.

What does it mean to keep chasing greatness—even when life throws you its toughest curveballs?Few people in the pizza world are as widely respected — or as profoundly wise — as John Arena. In this powerful episode, Eidref sits down with the Metro Pizza co-founder and Truly Pizza visionary to talk about life, passion, mentorship, and facing Parkinson’s with courage and purpose.John shares raw insights about the realities of competing and judging pizza contests, building flavor beyond Instagram appearances, and why the true definition of success changes over time — especially in the face of a degenerative disease.This is a conversation for anyone striving to be better, in pizza or in life.Highlights:00:00 - The art of hooking an audience — and why Eidref didn’t want to belabor this conversation00:36 - John Arena’s interview: one of Eidref’s most memorable sit-downs ever03:11 - Sound check with John — and a personal revelation about Parkinson’s and voice projection04:41 - Reflections on visual vs. flavor-driven pizza innovation at Truly Pizza06:26 - Why flavor and texture matter more than just a beautiful crust08:18 - The daily discipline of “polishing the mirror” — perfectionism in pizza10:02 - Bowling, pop-ups, and learning to adapt when things go wrong12:00 - The concept of “fail forward” — but is there a risk of recklessness?13:04 - The value of rehearsals, preparation, and knowing your strengths14:49 - Mentorship styles: why every mentee needs a different approach17:00 - Expo life: balancing networking, rest, and quality moments19:00 - The obligation of being visible in the industry — and Eidref’s reflections on his first Expo23:00 - How to know when to say “no” and avoid burnout while still stretching your limits25:00 - Learning to define your own “win” — from Big Sean to personal pizza triumphs28:00 - Inside the world of pizza judging: fairness, palate fatigue, and certification33:00 - New developments in standardized pizza judging training35:00 - Why winning isn’t the only point of competition — growth and friendships matter more37:01 - John’s reflections on Parkinson’s: redefining success when progress means slowing degeneration40:00 - Treating Parkinson’s as an ingredient in life’s mystery box — and making something beautiful out of it42:16 - The John Arena Foundation: helping Parkinson’s patients through pizza-making experiences47:00 - Eidref and John reflect on mentorship, legacy, and paying it forward50:00 - The joy of helping Parkinson’s patients rediscover cooking and connection through pizza53:00 - The science of deliciousness: how Truly Pizza designs for sight, sound, taste, and feel56:00 - From micro-blistering to temperature zones — pizza R&D like never before59:00 - Why John believes there’s always room to improve — and how Truly Pizza pushes boundariesCheck out John Arena here:Thank you to our show sponsors:Corto:https://bit.ly/457DNIIBacio Cheese:https://bit.ly/3FmQ3upDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.comTopics:John Arena, Metro Pizza, Truly Pizza, pizza podcast, pizza competition, pizza judging, Pizza Expo, Bacio Cheese, Corto Olive Oil, Parkinson’s awareness, John Arena Foundation, pizza mentorship, artisan pizza, pizza dough techniques, pizza industry insights, pizza business tips, pizza making, pizza innovation, artisan food, culinary entrepreneurship, pizza R&D, pizza texture, pizza crust, pizza community, pizza events, pizza interviews

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What kind of pizzaiolo uses eight flours, 80% hydration, and 100% sourdough—and somehow makes it all work?In this episode of What’s Good Dough, Eidref is with Ethan Speizer of Solamente Pizza in Las Vegas, who’s on a mission to do the impossible: create mind-blowing pizza using up to eight different flours, with an 80% hydration dough, all made from 100% sourdough starter.Ethan walks us through every step of his ultra-technical process, from taming wet, high-hydration dough to choosing the perfect flour blends, running his ovens like a pro, and creating some of the most jaw-dropping pizza you’ll ever see. It’s an episode for true pizza nerds—or anyone who loves geeking out over delicious food.Highlights:00:02 – Ethan’s mission to do what people said couldn’t be done00:46 – Secrets of balling high-hydration dough and why sealing matters01:26 – The race against time before dough ferments too far02:05 – Common mistakes when handling dough and the mozzarella analogy03:01 – Hydration levels, flour strength, and W ratings explained03:17 – Why Ethan blends up to 8 flours for the perfect dough04:45 – Fermentation timelines and maximizing flavor without sourness05:17 – Why scraping every last bit of dough matters for consistency05:54 – When water expulsion means success rather than failure06:11 – The science of breaking up the biga for better water absorption08:16 – Cheese talk: the Bacio blend of cow and buffalo milk09:00 – Stretching dough vs. stretching with toppings and how dough changes daily09:19 – Solamente’s signature pizza with honey ricotta and truffle oil09:46 – Mastering the Neapolis Moretti oven for wood-fired results10:35 – The secret semolina/rice flour blend for stretching dough11:09 – High-volume pizza production in the Neapolis 6 oven11:45 – The story behind the Daniel Gigi pizza with horseradish and butter12:32 – Starting the 100% biga process and why water is added slowly16:01 – The windowpane test for perfectly developed gluten16:29 – Bringing it full circle back to dough ballingCheck out Solamente Pizza and Pasta here:https://solamentepizza.com/ https://www.facebook.com/people/Solamente-Pizza/100077691651763/https://www.instagram.com/solamentepizzalvhttps://www.tiktok.com/@solamentepizzalvThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3up Shot by Tristan Marr and Alexia RefilEdited by Valentine PhelippeauTopics:pizza podcast, sourdough pizza, high hydration dough, artisan pizza, Ethan Speizer, Solamente Pizza, Las Vegas pizza, pizza making, pizza tips, pizza secrets, pizza techniques, pizza dough, pizza recipe, Neapolis Moretti oven, pizza flour blend, pizza fermentation, pizza crumb, pizza stretching, mozzarella cheese, gourmet pizza, pizza business, artisan dough, pizza baking, pizza crust, pizza trends, pizza science, perfect pizza, how to make pizza, pizza oven, advanced pizza techniques

How do you manage legacy and ambition? Here is the conversation with two brothers who have turn their family pizzeria into a growing brand while honoring a powerful legacy. Listen in on whether or not they can meet their goal of 20 locations in the next 5 years.In this episode, guest host Kenneth MacFawn sits down with Gerry and Dan Buontempo of Frank’s Pizza and Pasta in Baltimore. Raised in the business since childhood, the brothers share how they took over their father’s beloved neighborhood shop and transformed it through calculated growth, recipe innovation, and a deep respect for their family roots. From competing on the world pizza stage to navigating viral fame and cheesesteak obsession, this is a story of grit, legacy, and vision.Highlights:00:00 – Meet Jerry & Dan from Frank’s Pizza and Pasta, guest host intro00:47 – Growing up in the shop: cleaning tables at age 602:28 – Stretching dough & cheesesteak lessons from the flat top04:36 – The great remodel & moving to an old-school dough process08:00 – How a diesel-powered box truck solved their dough storage crisis09:15 – Planning for growth: multi-unit expansion strategy13:32 – Winning in Vegas: pizza competitions and camaraderie16:20 – A pizza rescue moment at the Expo with Lee from Moto Pizza25:06 – The tragic story behind the name “Frank’s”29:59 – Vision for the future: roles, systems, and stepping back33:12 – Marketing vs. product: what truly brings people back36:27 – Jerry’s obsession with perfecting pizza flavor and texture42:12 – What’s the next big pizza style? (Hint: tavern pizza dreams)43:49 – Dave Portnoy’s review and the resulting sales explosion46:56 – Balancing being a destination and serving their neighborhood48:46 – Cheesesteaks take the spotlight: learning from Angelo’s52:53 – Baltimore cheesesteaks vs. Philly style55:00 – Smashburger obsession and chasing flavor1:00:13 – Why they don’t serve wings—and why they never willCheck out Frank's Pizza and Pasta here:https://www.facebook.com/frankspizzaandpastahttps://frankspizzaandpasta.com/ https://www.instagram.com/frankspizzaandpasta Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3up DM [@whatsgooddough](https://www.instagram.com/whatsgooddough/#)https://www.instagram.com/whatsgooddough/email me: [claire@whatsgooddough.com](mailto:claire@whatsgooddough.com)Topics:family pizzeria success story, how to grow a pizza business, multi-unit restaurant growth, scaling a restaurant brand, pizza expo interview, Frank’s Pizza and Pasta Baltimore, restaurant legacy story, pizza competition insights, family-owned restaurant journey, pizza shop expansion strategy, artisan pizza dough techniques, cheesesteak business growth, old-school dough recipe, restaurant systems and operations, Dave Portnoy pizza review effect, pizza and cheesesteak restaurant, pizza shop marketing vs quality, East Coast pizzeria, Baltimore pizza scene, Frank’s Pizza Baltimore, Bontempo brothers, Maryland restaurant owners, Baltimore cheesesteaks

How do you build buzz when you’re just two guys and a window in the cold?Today, we are with Tony and Will from Paulie Gee’s Logan Square to break down what it really took to go from serving slices through a window during the height of COVID to becoming a must-stop pizza spot in Chicago. They open up about the challenges of keeping a consistent product and the surprising key lessons learned from running a slice shop. We also explore his approach to menu changes, his philosophy on what makes the perfect slice, and how he’s adapted to industry shifts.Highlights:00:24 - “It took two years to really pick up” — Tony and Will get real00:35 - Window service days: tilt-up windows, outdoor payments, and frozen fingers01:15 - A year without indoor dining, hustling through Chicago weather01:45 - Year two bounce-back: a 50% increase and more foot traffic02:20 - Opening up the dining room: a real turning point02:50 - “You don’t need a box!” — re-training customer habits03:20 - Chicago’s love for bags… and double-bagging pizza03:55 - The slice is best when it’s hot — not riding in a plastic bag04:20 - Logan Square vs. Wicker Park: two ‘hoods, two pizza preferences05:00 - Why the window is full of meat slices now06:15 - Late-night regulars and the rhythm of a slice shop07:30 - Final thoughts from Tony and Will: “It takes time — but if you adapt, they’ll come”Check out Paulie Gee’s Logan Square here:https://pauliegee.com/restaurant/paulie-gees-logan-square/https://www.instagram.com/pauliegeeslogansquare/Check out Paulie Gee’s Wicker Park here:https://www.instagram.com/pauliegeeswickerpark/https://pauliegee.com/restaurant/wicker-park-slice-shop/Thank you to our show sponsors:Corto:https://bit.ly/457DNIIBacio Cheese:https://bit.ly/3FmQ3upShot By Tristan Marr + Alexia RefilEdited by Valentine PhelippeauTopics:Paulie Gee, Paulie Gee’s Pizza, Paulie Gee’s Pizzeria, artisan pizza, wood-fired pizza, New York pizza, pizza business, pizza entrepreneur, pizza industry, pizza restaurant, pizza-making tips, Paulie Gee interview, pizza dough techniques, pizza branding, running a pizzeria, pizza restaurant management, pizza business growth, pizza marketing, best pizza in New York, pizza community, pizza chef insights, restaurant success, pizza passion, pizza craftsmanship, pizza business strategies, independent pizzeria, pizza innovation, Paulie Gee’s story, pizza business challenges

Thanks for tuning in. We have a podcast exclusive here (not on Youtube) where we dive in with Max and Anthony of Jules Pizza.We also have a Youtube exclusive of Jules pizza- nearly a 2 hour long episode breaking down the dough and bake of Jules' amazing pizza.Check it out here.https://youtu.be/UzalexBw6pghttps://ko-fi.com/whatsgooddough(Corto Affiliate) https://bit.ly/457DNII (Ooni Affiliate)https://ooni.com/?source=aw&sv1=affiliate&sv_campaign_id=1800006&utm_source=1800006&utm_medium=Awin&awc=77074_1736385405_19379aeae9813d7afcc94a79f3902d9d(Spotify channel for pop up episode)https://bit.ly/3Z95qNF

At What’s Good Dough, we believe in uplifting the pizza community with integrity. We do not condone misogyny, racism, or sexism—on or off camera.To those asking about our views on Dave Portnoy: I want to be honest. My thoughts are still evolving.We filmed this piece back in February. Since then, our team discussed a follow-up video featuring Portnoy, but ultimately decided against it. While I understand the power of virality, platforming someone with a history of serious allegations didn’t sit right with us.As someone building a brand—and raising a daughter—I take these decisions seriously. Allegations of sexual misconduct are not something I take lightly. I feel deeply for the women who’ve come forward, and I understand that, unfortunately, accountability doesn’t always come swiftly or visibly. My concern is never just what’s provable today, but what patterns may show up tomorrow.Regarding some of the language and public commentary that Dave has become known for—especially around race and gender—I acknowledge that it’s part of what makes him a polarizing figure. Some find it entertaining. Others find it harmful. Either way, we believe that words have weight, especially when spoken to millions.We trust our audience to make up their own minds. But from where I stand, What’s Good Dough exists to build, not tear down—and we’re choosing to align with people who reflect that energy.Thank you for understanding.— EidrefFounder, What’s Good DoughCan one bad review really define a pizza shop?Today, we’re slicing into the story of Pizza Lobo — the Chicago pizzeria that got slammed on One Bite Pizza Reviews for being “the blandest pizza” someone had tasted in 20 years. We sit down with Operations Manager Michael and Chef Joey to unpack the real story behind the pies, their dough philosophy, and why they’re doubling down on slices, even after a terrible review. From sourdough starters to vodka sauce, we get into what makes their pizza click.Highlights:00:00 – “It has no personality…” — the quote that started it all00:44 – East Coast roots with Neapolitan finesse: the Lobo style01:15 – Dough talk: 4-day fermentation, sourdough starter, no shortcuts01:45 – Why shredded mozz wins over fresh when it comes to melt and bite02:37 – Sauce secrets: raw San Marzanos, garlic, and restraint03:00 – Crowd favorites: The Borgata, classic pep, white pies, and vodka vibes04:00 – The “White Russian” pizza: smoky, creamy, and cocktail-inspired05:36 – Slice shop logic: reheat to win — not just for convenience, but for flavor06:31 – From restaurant to slice window: the post-COVID pivot07:24 – Fun fact: “Lobo” means wolf 🐺08:08 – What happens when The Bear features your pizza? Lines out the door09:49 – Neighborhood love: kids, locals, and the community that fuels them10:59 – Back to the review: “Maybe it was the weather… but we know it hits”11:34 – Final word: 125K pies sold, Best Slice in Chicago (2024), and countingCheck Out Pizza Lobo Here:https://www.pizzalobo.com/https://www.instagram.com/pizzalobo_Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: eidref@whatsgooddough.comShot By Eidref Laxa Edited By Valentine PhelippeauTopics:Pizza Lobo, Chicago pizza, best pizza in Chicago, underrated pizza Chicago, The Bear pizza episode, Pizza Lobo review, East Coast pizza Chicago, sourdough pizza crust, White Russian pizza, Chicago slice shop, The Bear FX pizza, pizza shop interview, Chicago food scene, pandemic pizza pivot, reheat pizza technique, Chicago restaurant stories, pizza lovers Chicago, pizza podcast, chef interview Chicago, behind the slice

What does it take to build a thriving pizza business without being in the kitchen every day?In this episode, we sit down with Francis Almeda, a multi-business entrepreneur who’s redefining what it means to run a food business. From his journey into the pizza world to embracing teamwork and finding his flow state, Francis shares deep insights on entrepreneurship, delegation, and creating sustainable success. Highlights:00:00- The Pizza Journey Begins – How Francis got into making pizzas and the unexpected opportunities that came his way.04:30 - Serendipity in the Pizza World – The small-world connections that helped him gain recognition.09:15 - Building a Brand from Scratch – The lessons Francis learned in marketing, branding, and storytelling.14:50 - From Hobby to Business – Navigating the transition from making pizzas for fun to running a full-scale business.19:40 -Scaling Up Without Losing Passion – The biggest challenges in growing a food business and staying authentic.24:30 -The Art of Delegation – How Francis learned to let go and trust his team to handle operations.30:00 - Managing Growth & Expectations – Balancing creativity with financial sustainability.35:10 Handling Burnout & Staying Inspired – How Francis keeps his passion alive in a demanding industry.40:20 - Lessons from the Pizza Community – Why mentorship and collaboration matter in the industry.45:55 - Future Plans & Expanding Beyond Pizza – Francis’s vision for growth and innovation.51:40 - Final Thoughts & Advice – Key takeaways for aspiring entrepreneurs and pizza lovers.Check out Francis Almeda here:https://www.instagram.com/francis.almeda/Check out Francis Almeda’s businesses here:https://www.instagram.com/sidepractice.coffee/https://www.instagram.com/novel.pizza/https://www.instagram.com/drip.collectivechi/https://www.instagram.com/reppinpins/Thank you to our show sponsors:Corto Olive Oil:https://2ly.link/260RfBacio Cheese:https://2ly.link/260RiDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: eidref@whatsgooddough.comShot By Tristan Marr + Alexia RefilTopics:pizza business, food entrepreneurship, Francis Almeda, how to start a pizza business, scaling a food business, pizza brand marketing, delegation in business, food industry success, small business growth, restaurant management, entrepreneurship lessons, branding for food businesses, passion in business, food business mentorship, building a pizza brand, managing burnout in business, storytelling in marketing, financial sustainability in food industry, expanding a food brand, business delegation strategies

What does it take to build amazing pizza in a city obsessed with tradition—and why does Middlebrow refuse to use the same dough for all their pies?In this episode, we visit Bungalow by Middlebrow in Chicago to talk with head baker Tucker and chef de cuisine Caroline Santi. They walk us through their dough process—from fermentation and shaping to topping and baking—and explain why intention, balance, and a little funk make all the difference. We also break down one of their most unique pizzas, layer by flavorful layer.Highlights:00:00 – The Salt Debate – Why some Chicago pizzerias don’t season their dough00:45 – Meet Tucker – How he joined Middlebrow and what drives his sourdough obsession.01:07 – Inside the Commissary – Scaling up with purpose and the equipment that makes it possible.03:19 – Strength in the Fold – How dough folding supports structure and temperature control.04:01 – The Importance of Pre-Shaping – And how it improves stretch and consistency.05:00 – Weekly Dough Rhythm – Making 1,000 dough balls across three bake days.06:02 – Fish Boxes for Dough? – The practical (and sustainable) reason behind it.07:03 – Playing with Flour – Using local wheat, Caputo, and adapting to seasonal changes.08:14 – Flavor First – Why they use 3% salt and develop dough over several days.08:43 – Poolish + Sourdough – The blend that brings flavor and fermentation balance.09:04 – One Dough Per Style – Why every pizza deserves its own dough formula.11:05 – Caroline Cooks – Breaking down their veggie special, from dough to bake.12:00 – Summer Volume Spike – Going from 800 to 2,000 pies when the patio opens.14:12 – Dough Stretching Tips – Less stress, better shape, and respecting the dough.17:50 – Bake Strategy – Hotter stones, better bottom crusts, and proper resting.20:17 – What’s Good Dough? – Final thoughts on balance, feel, and trust in the process.21:11 – Taste Test – Alpine cheese, mustard, pickles—and the great olive debate.24:45 – Slice Game – How they prep pizzas for reheat while preserving texture.26:14 – Why It’s Worth It – Reflection on team, growth, and the joy of the craft.Check out Bungalow By Middlebrow here:https://www.middlebrowbeer.com/https://www.instagram.com/middle__brow/?hl=enThank you to our show sponsors:Corto Olive Oil:https://2ly.link/260RfBacio Cheese:https://2ly.link/260RiShot By Tristan Marr + Alexia RefilDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: eidref@whatsgooddough.comTopics:Middlebrow Chicago, Bungalow by Middlebrow, sourdough pizza, artisan pizza Chicago, Chicago pizza scene, pizza dough fermentation, how to make pizza dough, tavern-style pizza, pizza stretching techniques, sourdough pizza crust, poolish vs sourdough, pizza dough hydration, local grain flour, Chicago pizzeria, pizza baking tips, fish boxes for dough, pizza reheating techniques, Caroline Santi pizza, Tucker Middlebrow, behind the scenes pizzeria, best pizza in Chicago, pizza kitchen workflow, pizza fermentation process, veggie pizza recipe, Alpine cheese blend pizza, how to build pizza flavor, sustainable pizzerias, pizza oven tips, how to run a pizzeria, intentional baking, crust development tip

What would it take for you to walk away from an 18-year career to chase your dream of slinging pizzas full-time?If you’ve ever felt the tension between a stable career and a risky passion project, this episode is going to hit home. Gio, owner of Pizza Di Farfalla, shares how he went from a part-time pop-up pizza guy to full-time entrepreneur — and why doing it gradually might just be the smartest way to go all in. From his roots in finance to doughballs and ovens, Gio gives us a real, honest, and inspiring look into building a brand from scratch while staying grounded in family, creativity, and community.0:00 – Why this episode is for anyone scared to go all in.0:43 – The moment Gio decided to leave his finance career.1:50 – The family support that made the leap possible.2:27 – The mindset shift: from “what if” to “let’s do it.”3:58 – What makes Pizza Di Farfalla’s crust and style unique.6:38 – How Gio introduced pan pizzas during the slow season.9:01 – The concept behind Gio’s “adult pig in a blanket.”10:04 – Collabing with other local businesses for pop-ups.11:52 – Why community engagement is part of the brand.16:46 – Building a rep through weddings and pop-up events.19:23 – Running events while the main shop stays open.22:01 – The story behind opening his brick-and-mortar space part-time.24:09 – When Gio realized it was time to go full-time.26:20 – Financial modeling and using career skills to predict success.28:14 – Understanding food costs and profitability simply.31:10 – Team motivation and simple goals: doughball count.33:06 – Shoutout to Gio’s wife and family-first decision making.34:56 – Teaching his son’s class about pizza and entrepreneurship.36:01 – Peace of mind since going full-time.37:50 – What’s next: menu expansion and finding space to grow.39:46 – Advice for anyone opening a small food space.Check out Pizza Di Farfalla here:https://www.instagram.com/pizzadifarfalla/?hl=enhttps://www.facebook.com/PizzaDiFarfalla/https://linktr.ee/PizzaDiFarfallaThank you to our show sponsors:Corto Olive Oil:https://2ly.link/260RfBacio Cheese:https://2ly.link/260RiDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: eidref@whatsgooddough.comTopics:pizza entrepreneur, starting a pizza business, Gio Pizza Di Farfalla, how to open a pizzeria, pizza pop-up strategy, quitting your job for your dream, building a food brand, pizza catering business, family-owned pizzeria, artisan pizza, pizza business model, pizza startup story, financial modeling for small business, from finance to food, community pizza events, brick and mortar vs pop-up, small space restaurant tips, pizzeria marketing tips, pizza menu innovation, mobile pizza oven business, how to grow a pizza brand, starting a food business part-time, pizza catering for weddings, Chicago pizza scene, running a pizza shop with family, scaling a pizza business, pizza dough secrets, pizza restaurant operations, pizza brand building, creative pizza ideas

What if your dough room could pump out 2,800 dough balls, double as a private dining spot, and deliver pizza that still slaps after 30 minutes— thanks to smart, intentional systems?In this episode, Thomas McNaughton, Ryan Pollnow, and Elliot Armstrong of Flour + Water Pizzeria take us behind the glass into their dough room—a space built for precision, volume, and versatility. They share how they reverse-engineered a pizza that thrives in both restaurant and delivery settings. From dough hydration to custom cheese layering, they reveal the systems that make their pies stand out long after they leave the oven. Check out Flour + Water Pizzeria here:https://www.fwpizzeria.com/https://www.fwpizzeria.com/homehttps://www.instagram.com/flourandwaterpizzeria/?hl=enThank you to our show sponsors:Corto Olive Oil:https://2ly.link/260RfBacio Cheese:https://2ly.link/260RiShot By Tristan Marr + Alexia Refil Topics: pizza dough room design, commercial pizza dough production, dough fermentation process, high-volume pizza dough, pizzeria kitchen layout, restaurant kitchen innovation, private dining in restaurants, best pizza for delivery, delivery-friendly pizza crust, pizza that travels well, how to keep pizza crispy, high hydration pizza dough, pizza built for takeout, restaurant quality pizza at home, flour and water pizzeria

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.(00:14 - 01:26) The Pizza-Making Process – How Gio preps his dough, par-bakes crusts, and finishes pizzas to order.(01:26 - 02:13) Why Cheese Goes First – The reason behind layering cheese before sauce and how it affects texture and flavor.(02:13 - 05:05) Chicago’s Favorite Toppings – Why Italian sausage and giardiniera are staples and what makes them special.(05:05 - 06:50) Running a One-Temperature Oven – The challenge of maintaining a single oven temperature for different pizza styles and why it works for their setup.(06:50 - 07:27) Making the Most of Dough – How they repurpose dough for multiple menu items like garlic knots while keeping it fresh.(07:27 - 08:23) Operating in 250 Square Feet – How Gio and his team optimize every inch of their small kitchen.(08:23 - 10:30) Handling 60-70 Minute Wait Times – The realities of running a busy pizzeria and keeping customers happy.(10:30 - 12:07) Why Consistency is Key – Ensuring every pizza looks and tastes the same, no matter who makes it.(12:07 - 14:22) Fresh vs. Frozen Ingredients – The debate over fresh spinach vs. frozen and why they go the extra mile for quality.(14:22 - 16:00) Partnering with Ooni – How Gio’s connection with Ooni has influenced his approach to pizza-making.(16:00 - 18:00) Finishing Touches – The small details that make a pizza stand out, from the right cheese blend to the perfect bake.Check out Pizza Di Farfalla here:https://www.instagram.com/pizzadifarfalla/?hl=enhttps://www.facebook.com/PizzaDiFarfalla/https://linktr.ee/PizzaDiFarfallaThank 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.com 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 strategyHighlights:

What does it take to reopen a beloved pizzeria after hitting rock bottom? From battling self-doubt and financial struggles to building a powerhouse team, Craig from June’s Pizza shares his journey of resilience, creativity, and community. Today, we’re diving deep into the story behind June’s Pizza, a Bay Area gem known for its unique approach to pizza-making and its vibrant community vibe. Craig opens up about the emotional rollercoaster of closing his first location, the small wins that reignited his passion, and the hard-earned lessons that shaped the reopening of June’s. We also explore his leadership style, the importance of hiring for vibes, and his vision for building a creative, sustainable business.Highlights:(00:00:34 - 00:03:05) The Struggle to Reopen – Navigating financial hardship and existential crises after June’s Pizza 1.0 closed. (00:03:05 - 00:04:26) The Turning Point – How small wins and finding the right location reignited hope.  (00:04:26 - 00:05:03) Securing Investors – The emotional impact of landing the first investor and gaining confidence. (00:06:18 - 00:08:13)  Mindset Shift – Realizing the need for change and embracing discomfort to grow. (00:10:28 - 00:13:06) Building the Dream Team – The power of collaboration with Brandon and Will and the importance of letting go of control. (00:16:09 - 00:16:43) Hiring for Vibes – Why personality and team culture matter more than a stacked resume. (00:20:12 - 00:22:04) Managing Expectations – Balancing the pressure of being “hot” with staying true to the vision.(00:22:04 - 00:25:25) Handling the Hype – What it’s like running a pizzeria that’s got a lot hyped. Dealing with customer reactions and explaining why June’s keeps the menu simple and sticks to its style.(00:25:25 - 00:28:31) Anti-Marketing Philosophy – Why June’s doesn’t rely on traditional marketing and instead lets word-of-mouth do the work. It’s about being undeniably good at what they do so that customers naturally spread the word.(00:28:31 - 00:32:17) The Weird Side of Recognition – More people know Craig than he knows them— what that’s like and how he handles it. The good, the awkward, and the struggle of being known by more people than you know in return.(00:32:17 - 00:35:13) Where June’s Is Headed – Craig’s vision for growing June’s while keeping its heart and soul intact. Thinking beyond just opening more locations and focusing on creative ways to expand.(00:35:13 - 00:42:08) Balancing Passion and Business – How to keep the love for making great pizza while also making smart business decisions. Finding that sweet spot between creativity and sustainability.(00:42:08 - 00:46:43) Finding the Right Customers – Identifying and focusing on the core audience rather than trying to please everyone. Accepting that not every customer is the right fit.(00:46:43 - 00:52:32) Community Over Going Viral – Instead of chasing internet fame, June’s is all about serving the local neighborhood and staying true to its core values. Why sticking to what works is more important than clout. (01:00:08 - 01:00:58) Hard Work Redefined – The relentless pursuit of quality and the importance of consistency.Follow Junes Pizza:https://www.instagram.com/junes_pizza/?hl=enhttps://junespizza.com/ Follow me:DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: eidref@whatsgooddough.comTopics:June's Pizza, West Oakland pizzeria, Oakland pizza spot, best pizza in Oakland, artisanal pizza Bay Area, June's Pizza story, June's Pizza reopening, June's Pizza Craig interview, West Oakland food scene, Oakland pizza restaurant, Bay Area pizza culture, June's Pizza menu, craft pizza Oakland, pizza made with local ingredients, sustainable pizza restaurant, community-focused pizzeria, story behind June's Pizza, rebuilding after closing, two-pizza menu philosophy, building a team at June's Pizza, commitment to quality and community, Bay Area favorite pizza

What makes June’s Pizza so special? From a simple two-pizza menu to a commitment to quality and sustainability, this pizzeria has redefined what it means to focus on the details. Today, we’re visiting June’s Pizza, a beloved Bay Area spot known for its dedication to perfecting every element of its pizzas. From sourcing the best basil to collaborating on seasonal specials, the team at June’s is all about quality, sustainability, and creativity. We sit down with the team to discuss their approach, the evolution of their menu, and their vision for the future.Highlights:(00:00:00 - 00:00:50) The Origin Story – How June’s Pizza started with just two pizzas and built a cult following. (00:00:51 - 00:02:13) The Basil Process – Why even small details—like how they treat basil—make a huge difference. (00:02:13 - 00:02:55) Zero-Waste Philosophy – The team’s commitment to reducing waste while maintaining high quality. (00:04:05 - 00:05:41)  Local & Seasonal Specials – How the menu changes based on fresh, locally sourced ingredients. (00:10:44 - 00:12:36) Scaling Up vs. Staying Small – The challenges of growth and staying true to their vision. (00:07:12 - 00:09:06)  Creativity & Collaboration – How the team works together to develop new ideas and keep things exciting. (00:14:13 - 00:15:04)  Behind the Scenes Vibes – What makes June’s a special place to work and dine. Follow Junes Pizza:https://www.instagram.com/junes_pizza/?hl=enhttps://junespizza.com/ Follow me:DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: eidref@whatsgooddough.comShot By Tristan Marr + Alexia Refil Topics:June’s Pizza, Oakland pizza shop, Bay Area pizzeria, best pizza in Oakland, artisan pizza California, wood-fired pizza Oakland, local ingredients pizza, farm-to-table pizza, sustainable pizzeria, June’s Pizza menu, June’s Pizza specials, Oakland brick-and-mortar pizza, seasonal pizza toppings, unique pizza flavors, June’s Pizza hours, June’s Pizza location, best margarita pizza Oakland, pizza near me Oakland, Oakland foodie destination, supporting local farms Oakland, handcrafted pizza, Oakland dining experience, June’s Pizza reviews, June’s Pizza takeout, June’s Pizza dine-in, best pizza in Bay Area.