What's Good Dough? Pizza

What's Good Dough

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 read less
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Episodios

From Bootleg to Bombshell: Little Dynamite’s Rebrand Story
Hace una semana
From Bootleg to Bombshell: Little Dynamite’s Rebrand Story
In this episode, we met up with Courtney and Kyle, the former owner of Bootleg Pizza and talk about the story of a partnership gone wrong . Together we also discuss the challenges and triumphs of making sourdough on a commercial level. They emphasize the importance of precision and consistency, revealing their unique starter maintenance routine and dough recipe. They also share tips on finding affordable used equipment, such as ovens and mixers, as well as how they found their current location through a broker Highlights: Transition and Independence: They transitioned out of a partnership at Bootleg and opened Little Dynamite independently. Sourdough Challenges: Making sourdough on a commercial level is challenging, requiring precision and consistency. Starter Maintenance: They have a unique routine for maintaining their sourdough starter, emphasizing the importance of temperature and smell. Finding Their Location: After an extensive search and a hunch, they found their current location. Oven and Equipment Tips: They recommend buying used equipment, such as ovens and mixers, to save money and find durable options. Pizza-Making Process: They discuss their pizza-making process, including dough hydration, baking temperature, and cooking time. Check out Little Dynamite here: https://www.littledynamitepizza.com/ Follow Little Dynamite here: https://www.instagram.com/littledynamitepizza 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://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack= Baccio 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: Sourdough Pizza Business
It’s About What It Can Do For Your Business- Justifying The Cost Of Equipment /w Francesco Marra of Marra Forni
26-05-2024
It’s About What It Can Do For Your Business- Justifying The Cost Of Equipment /w Francesco Marra of Marra Forni
Equipment costs a lot of money. We often find ourselves asking- how much? And then when the price is too high, we say, mehhhhh, nvm. Are you like this too? If so- this episode is for you. We meet up with Francesco Marra, of Marra Forni, a Naples-born entrepreneur who has revolutionized the pizza industry. He arms us with the questions we should be asking when looking to grow and expand our business. Highlights: Preserving a Legacy: Francesco is dedicated to bringing the true taste of Naples to the US. Watch him discuss the importance of tradition and how he's ensuring Neapolitan pizza stays true to its roots. The Future of Pizza: The industry is changing! Francesco tackles the shortage of skilled pizza makers and his vision for training new pizzaiolo through The Pizza University. Innovation Meets Tradition: Francesco isn't afraid to push boundaries. Discover his revolutionary electric pizza oven that cooks faster and more consistently than wood-fired ovens, all while promoting sustainability. Pineapple Belongs on Pizza! Francesco, a traditionalist, can also appreciate a good pineapple on pizza- so long as it is elevated Check out Marra Forni here: ⁠https://marraforni.com/⁠ Follow Marra Forni here: ⁠https://www.instagram.com/marraforni/⁠ ⁠https://www.facebook.com/marraforni/⁠ ⁠https://www.youtube.com/channel/UC3NMxq4ApGwN_L3QkapBixQ⁠ Thank you to our show sponsors: ⁠Ooni Pizza Ovens Affiliate⁠⁠ ⁠https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202⁠ ⁠⁠Corto Olive Affiliate⁠⁠ ⁠https://corto-olive.com/?sscid=51k7_g9fhj&⁠ ⁠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 Ovens Business Pizza
Survey Says: Outsource Your Dough (Here’s Why)
22-05-2024
Survey Says: Outsource Your Dough (Here’s Why)
In this episode Donna Reeves, the SVP, Pizza & Flatbreads and Value Added Bakery Categories for Rich's, a company that manufactures and supplies pizza dough and other related products to pizza businesses. Highlights: The Pizza Struggle: Pizza businesses are struggling to find labor and keep up with changing consumer trends. Rich’s Offers Solutions: Donna discusses the challenges faced by pizza businesses, particularly the difficulty of finding labor and keeping up with changing consumer trends. She then promotes Rich Products' line of frozen and par-baked doughs, crusts, and toppings as solutions to these problems. Rich’s “Setting Trends”: Rich Products stays up-to-date on consumer trends through data and research, and that their products are designed to be easy for operators to use. Rich’s Making it Easy: Rich Products' products are designed to be easy for pizza businesses to use. Check out Rich’s: https://www.richs.com/ Follow 550 Pizzeria here: https://www.facebook.com/RichProducts/ https://www.instagram.com/rich_products/ https://twitter.com/RichProducts Thank you to our show sponsors: Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj&](https://corto-olive.com/?sscid=51k7_g9fhj 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 Products Business Solutions Consumer Trends
Leaving A Stable Job To Open A Brick And Mortar- Comedy or Tragedy? W/ Much Ado About Pizza
19-05-2024
Leaving A Stable Job To Open A Brick And Mortar- Comedy or Tragedy? W/ Much Ado About Pizza
In this episode we met with Kira and Mark, owners of Much Ado About Pizza, and talked about their pizza journey. After doing pop ups and a near death experience, they decided to leave their jobs and make the jump into brick and mortar. How are they doing? Tune in to find out! Highlights: “Things done well and with a care, exempt themselves from fear”: They competed in a pizza competition for the first time and did surprisingly well (3rd place overall, 2nd in their division). “We know what we are, but know not what we may be”: They faced doubts from people who questioned their decision and their pizza style. But over time, they gained confidence in their product and approach. “Strong reasons make strong actions.”: Now, they run a successful pizzeria with a unique style. “Cruel to be kind”: Reviews can oftentimes make or break a restaurant. When they finally got a good review on Yelp, their business started to take off. Check out Much Ado About Pizza here: https://www.muchadoaboutpizzaca.com/ Follow Much Ado About Pizza here: https://www.instagram.com/muchadoaboutpizza/ https://www.facebook.com/p/Much-Ado-About-Pizza-LLC-100071681651247/ Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& 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: Pizzeria Pizza Business
Running A Successful and Literal “Mom and Pop” Pizzeria (Hint: The Used PizzaMaster Helps)
13-05-2024
Running A Successful and Literal “Mom and Pop” Pizzeria (Hint: The Used PizzaMaster Helps)
In this episode we met up with Joseph, and his wife Kamille - the owners of Corner Slice! They operate a 1500 sq foot pizzeria, just the two of them! Together, they discuss how they got their start in the pizza business and their journey in buying their used PizzaMaster! Highlights: • From Humble Beginnings: Both Joe and Kam share their “origin” stories, from Joe’s culinary background and Kam’s career in luxury retail. With their powers combined, they are able to run a dope pizzeria, just the two of them • A Fresh Start: Joe and Kam talk about how they presented their business to rent their space and how they got started slinging pizzas. • A Great Haul, literally: Joe and Kam talked about how they bought their used PizzaMaster, and how they had to push it for miles just to get it home! Check out Corner Slice: https://cornerslice.square.site/ Follow Corner Slice here: https://www.instagram.com/cornersliceshop TTG Podcast https://open.spotify.com/episode/1y3fSIjvZatHNWyt77sXWG?si=bPYZ0R6jSu2vKgu6r37waA Thank you to our show sponsors: https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= https://corto-olive.com/?sscid=51k7_g9fhj& https://www.baciocheese.com/ https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio https://www.instagram.com/whatsgooddough/ https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Business Buying Used Pizza Ovens Pizza
Built To Last- A Lesson On Collective Ownership w/ the Cheese Board Collective
28-04-2024
Built To Last- A Lesson On Collective Ownership w/ the Cheese Board Collective
In this episode we met up with Vanessa and Radcliffe of The Cheese Board Collective, and we dive into the history of the Cheese Board Collective, how it functions as a worker-owned business, and the challenges and benefits of this model. Highlights: • The Long History: The Cheese Board Collective started in the 1960s as a cheese shop and became a worker-owned collective in 1971. • From Renting to Ownership: They recently purchased the building they have been in for almost 60 years. • United, They Stand: Worker-owners share the profits and have a say in how the business is run. • From Pay to Benefits, everyone gets a slice: They discuss how they all get paid the same rate, and they also get health care benefits! Check out The Cheese Board Collective: https://cheeseboardcollective.coop Follow Cheese Board here: https://www.instagram.com/cheeseboardcoll/ https://www.facebook.com/cheeseboard/ Thank you to our show sponsors: https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= https://corto-olive.com/?sscid=51k7_g9fhj& https://www.baciocheese.com/ https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio https://www.instagram.com/whatsgooddough/ https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Collective Pizza Worker-Owned Business
@charliespizzeria Growth, Love, and Positivity
21-04-2024
@charliespizzeria Growth, Love, and Positivity
In this episode we met up with Charles Cullison, the owner of Charlie’s Pizza. Charlie transitioned from postman to pizzeria business owner, growing his business from a pop-up to a successful restaurant. In this episode we discuss Charlie's personal journey, including his recent weight loss and his dedication to health. He shares his passion for pizza as a key ingredient in his success, alongside his commitment to fostering a positive work environment for his staff. Highlights From Postman to Pizzeria owner: Charlie used to be a postman and has since grown his business from a pop-up to a successful pizzeria. Staying Healthy: He has recently been focusing on his health and has lost weight by watching his diet and exercising more. Credit where credit is due: He credits his success to both his passion for pizza and his dedication to growth. Keeping it positive in the workplace: He is also focused on creating a positive work environment for his staff Check Out Charlie’s Pizzeria https://www.instagram.com/charliespizzeria/ Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Owning a Pizzeria Keeping a positive work environment Health Pizza Business
@maipaitikki How To Be A Lean Mean Tiki Pizza Machine
14-04-2024
@maipaitikki How To Be A Lean Mean Tiki Pizza Machine
In this episode, we met up with Salar, owner of MaiPai Tiki Bar. We discuss his business methods- from building out his own restaurant and the journey to finally delegating so he can work on the business. We also talk about the loyal fans of Tiki Bars. Highlights: Uniquely Tiki: The pizzeria is successful because it offers a unique combination of delicious pizza, tiki drinks, and a fun atmosphere. From humble beginnings: Salar started small with pop-up restaurants and a food truck before opening the brick-and-mortar restaurant. He had no choice but to do everything himself. Form, Function, and Inspiration: The tiki bar theme came about because Salar liked the idea of a place people can escape to and have amazing food. Trends, trends trends: We discuss restaurant trends that we see- from french fries to halal and potentially, Tiki? Check out MaiPai Tiki Bar: https://www.instagram.com/maipaitiki https://www.facebook.com/maipaitiki Follow Salar: https://www.instagram.com/maipaitiki https://www.facebook.com/maipaitiki https://www.instagram.com/salardoesotherstuff/ Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& 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: Tiki Bars Pizza Business
Manizza's Pizza: Production and Marketing Systems
31-03-2024
Manizza's Pizza: Production and Marketing Systems
In this episode, Christina Martin, owner of Manizza’s Pizza, shares her successful marketing tactics. Highlights: Direct Mail Success: Christina uses targeted direct mail coupons to attract new customers in their neighborhood. Building Relationships: She prioritizes creating a positive customer experience with greetings, complimentary food, and personalized touches. Data-Driven Decisions: Christina tracks key metrics to measure marketing effectiveness, like coupon redemption rates and order times. Free Samples Drive Sales: Minutes Pizza offers complimentary cinnamon bites with every order to incentivize purchases. Authenticity is Key: Christina highlights the importance of genuine interactions with customers. Community Matters: Giving back to the community is important to Christina. She shares how the community supported her business during a challenging time. Check out 550 Pizzeria: https://manizzaspizza.com Follow 550 Pizzeria here: https://www.facebook.com/manizzaspizzaparlor/ https://www.instagram.com/manizzaspizzaparlor/ Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& 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: (LIST DOWN TOPICS HERE) Women’s Pizza Month Marketing Strategy Helping the Community Pizzeria
550 Pizzeria: From Cashier to Owner (Inspirational Journey of a Female Entrepreneur)
27-03-2024
550 Pizzeria: From Cashier to Owner (Inspirational Journey of a Female Entrepreneur)
In this episode, we meet the inspiring owner of 550 Pizzeria, a testament to hard work, passion, and community. Highlights: Pizza Journey: Our guest started as a cashier at Laredo Pizza Factory, impressing everyone with her customer service. Despite not attending culinary school, her dedication and hunger to learn ("Let me show you that I can make it!") led her to become a pizzaiolo (pizza maker) with a valuable mentor by her side. Pizza At Home - Homemade Virality: She began experimenting with pizza recipes at home, gaining a loyal following for her larger-than-life creations. However, health department regulations forced her to keep things low-key. New York Style Pizza & More: 550 Pizzeria offers a variety of New York-style pizzas with unique flavors. While pepperoni and cheese are popular choices, the "Ghost Pizza" takes the top spot. They also have delicious pastas, with a secret heavy cream-infused sauce! The Heart of 550 Pizzeria: Our guest attributes the success of 550 Pizzeria to her faith, giving back to the community, and her unwavering belief in herself. She emphasizes the importance of prayer, helping others, and staying true to your roots. Breaking Barriers: As a woman in the pizza industry, she acknowledges the challenges but encourages others to pursue their dreams. "Never give up on your dreams and God is with you," is her message. BILLBOARD LINK: https://www.instagram.com/p/C3D2aDpJOvi/ Check out 550 Pizzeria: https://550pizzeria.com/about/ Follow 550 Pizzeria here: https://www.facebook.com/550pizzeria/ https://www.instagram.com/550pizzeria/?hl=en Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& 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: (LIST DOWN TOPICS HERE) Women’s Pizza Month Pizzeria Helping the Community Pizza Maker’s Journey
Latinos En Pizza- Sofia Arango
13-03-2024
Latinos En Pizza- Sofia Arango
Today we are talking with Sofia from Latinos en Pizza. She's not just a content creator; she's a visionary building a unique and thriving community. Sofia, through her background and expertise, is on a mission to empower the Latino community in the world of pizza. With the help of members of the community and brand sponsors, the Latinos En Pizza is growing at a rapid rate.   Highlights: We learn about Latinos En Pizza, a group putting Latino pizza makers in the spotlight. Pizza with a Purpose: Sofia talks about her world tour that brought educational pizzamaking classes to Latin American countries. From Struggles to Success: Sofia shares the challenges she faced as a latino herself getting into other countries and shares her business growing pains. Follow Latinos en Pizza here: https://www.instagram.com/latinosenpizza/ https://www.youtube.com/@LatinosEnPizza https://twitter.com/LatinosEnPizza https://www.tiktok.com/@latinosenpizza Thank you to our show sponsors: [Ooni Pizza Ovens Affiliate⁠] https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 [⁠Corto Olive Affiliate⁠] https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= [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: Women’s Pizza Month Latino Pizza Community Empowering Women Spreading the Love for Pizza Pizza Education
Shining A Light On Badass Women Pizzamakers w/ Christy @RealCleverFood
06-03-2024
Shining A Light On Badass Women Pizzamakers w/ Christy @RealCleverFood
Today, we've got Christy Alia, the visionary behind Real Clever Food. In light of Women's Pizza Month, we are  shining a spotlight on incredible women in the pizza industry. Also since Christy has had great success with social media, we talk about her best tips for the Algorithm   Highlights:  Christy explains Women's Pizza Month on Instagram to celebrate badass women in pizza worldwide. She's all about giving props to their contributions and talents that often get overlooked. We discuss the scholarship initiative sponsored by Corto Olive Oil and Stanislaus Tomatoes to support aspiring women pizza makers. Christy and I also talk about navigating social media algorithms and share tips for engaging content creation. She encourages authenticity and being your own best friend.  Follow Real Clever Food Here https://www.instagram.com/realcleverfood/?hl=en    Get Your “For The Love Of Pizza Kit” Here https://corto-olive.com/?sscid=51k7_g9fhj& Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com   Topics:Women's Pizza Month Women in the Pizza Industry Christy Alia Real Clever Food Gender-neutral Food Sarah Minnick Chef's Table Corto Olive Oil Stanislaus Tomatoes Quality Pizza Ingredients Empowering Women in Pizza Laura Meyer Audrey Kelly Ann Kim Pizza Maker Scholarship Social Media Algorithms Engaging Content Creation Authenticity on Social Media
Sha-Dough A Pizza Maker: Making 120 Dough Balls in 20 minutes Using Machinery with Alastair of Al The Pizza Buddha
03-03-2024
Sha-Dough A Pizza Maker: Making 120 Dough Balls in 20 minutes Using Machinery with Alastair of Al The Pizza Buddha
In this episode, I have the opportunity to witness Alistair Hannmann make 120 dough balls in just 20 minutes.     Highlights: An efficient production process is key to an operation's labor costs. Al demonstrates how 2 people and a couple of robots can bang out so much dough production in so little time. We talk about the price of these machines, maintenance, and more. https://youtu.be/bsnqAK3cJAw Follow Alastair Hannmanhttps://www.instagram.com/althepizzabuddha/ Sign Up For Our Mailing List https://mailchi.mp/f830404a0a59/podbean Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com   Keywords: Efficient dough preparation techniques Scaling production challenges Streamlining dough preparation with machinery Alistair Hannmann dough making tips Boosting productivity in dough preparation Consistency and quality in dough production Rapid dough ball crafting Machinery benefits in food production Dough ball production strategies Alistair Hannmann efficiency secrets
Consistency: The Paradox of Opening A Pizzeria with Michael Hanna of St. Vito Focacciaria
25-02-2024
Consistency: The Paradox of Opening A Pizzeria with Michael Hanna of St. Vito Focacciaria
Today, we've got Michael Hanna joining us from the flavorful streets of Saint Vito Focacceria, Nashville, Tennessee. In this episode, we're gonna dive deep into the dough, uncover Michael's backstory, and explore what makes their pizzas so darn delicious. Highlights: Recognition of the importance of consistency in offering the same product every time to customers. On the note of consistency, it’s almost never going to be consistent with a high hydration naturally level Pizza that is affected by the differing hands that touch it, and the weather that is outside of your control.  Despite the difficulties, Michael emphasizes the importance of resilience and perseverance, noting that setbacks are inevitable but can be overcome with determination. Michael and I  express a shared commitment to building a welcoming community within our respective businesses, fostering connections and a sense of belonging.   Follow St. Vito Here https://www.instagram.com/st.vito_focacceria?igsh=MzY1NDJmNzMyNQ== Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Pizza establishment in Saint Vito, Fecascia Ria, Nashville, Tennessee Michael Hanna's backstory and pizza journey Significance of naming the pizza place after St. Vito Family involvement in the food industry Italian deli in Dallas, Texas Early career experiences Passion for kitchen work Importance of consistency in food service Resilience and perseverance in entrepreneurship Building a welcoming community in business Fostering connections and belonging in the community Hot wing spot in college Overcoming setbacks in entrepreneurship Commitment to customer satisfaction Quality pizza in Nashville, Tennessee
Falling Back In Love With Pizza And Going All In With Ciaran Kelly of Pizza Guyz in Belfast
18-02-2024
Falling Back In Love With Pizza And Going All In With Ciaran Kelly of Pizza Guyz in Belfast
This episode includes Ciaran Kelly from Pizza Guys in Belfast, Ireland. He started his entrepreneurial journey at the tender age of 17, Ciaran brings a wealth of wisdom to the table when it comes to running a pizzeria. Highlights: Ciaran Kelly shares the reason behind why he pursued classes in Roman cuisine in Madrid. We uncover the reasons why Pizza Guys doesn’t offer third-party delivery services. Ciaran stresses the importance of maintaining its brand by having its delivery services. He says it's all about connecting with customers and delivering top-notch service to set them apart. He shares his childhood Influences and Passion for Pizza— a family-run fish and chip shop, where he learned the value of hard work and customer service from a young age.  Follow Pizza Guyz Here https://www.instagram.com/pizzaguyzbelfast/    Thank you to our show sponsors: Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Contact Me DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Pizza Guys Belfast Ciaran Kelly Pizza Guys Entrepreneurial Journey Running a pizzeria Roman cuisine classes in Madrid Third-party delivery services Brand maintenance Customer connection Top-notch service Family-run business Hard work and customer service Passion for Pizza Irish pizzeria Pizza in Belfast Local pizzeria insights