What's Good Dough? Pizza

著者: What's Good Dough
  • サマリー

  • 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
    What's Good Dough
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あらすじ・解説

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
What's Good Dough
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  • Pop Up To Market Your Brick And Mortar with Ryan Thompson of Pogonip Pizza
    2024/11/03

    In this episode, we meet up with Ryan Thompson of Pogonip Pizza, who is passionate about food and is in the process of opening a pizza restaurant. He talks about his love for cooking, hosting parties, and creating memorable experiences through food. Ryan shares his experience of buying and flipping used restaurant equipment, his pop-up pizza events, and his participation in the Ooni pizza competition. We also discuss about the challenges he faced with the restaurant buildout. Highlights: - Ryan's Pizza Journey: From backyard pizza parties to competing in the Ooni pizza competition, Ryan shares his pizza journey and the passion behind his unique flavor combinations, like his Bay Area-inspired mushroom pizza. - Restaurant Buildout Challenges: Ryan opens up about the realities of building his own restaurant, revealing the setbacks and delays caused by city planning, permit issues, and the challenges of renovating an older building. - The Importance of Friends: Ryan expresses gratitude for his supportive friends who encouraged him to pursue his pizza passion and helped him along the way, highlighting the importance of friendship in achieving dreams. Check out Pogonip Pizza here: https://pogonip.pizza](https://pogonip.pizza/) Follow Ryan Thompson here: https://www.instagram.com/thompson_ryan_/ Thank you to our show sponsors! Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Connect with me: DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Pop-up Pizza Business Pizza Build Out

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    49 分
  • Pizza Collaborations > Popping Up At Restaurant with Fernando and Sophie of La Pizza Clandestina
    2024/10/27

    In this episode, we meet up with Rey and his daughter Sophie of OG Papa Fern. They are pizza makers that travel all over the country, collaborating with other Pizzerias. Through collaborations with various pizzerias, they explore the nuances of this unique style, from its thick crust to its generous toppings. Witness their passion for pizza, the challenges they encounter, and the valuable lessons learned along the way. Highlights: - A Cross-Country Pizza Pilgrimage: Rey and Sophie talk about their adventures, the good and the bad of traveling to showcase their unique pizza. - The Art of Collaboration: Ray talks about their collaboration with other pizza-makers, how he utilizes what ingredients they have, and how he adapts. - Father-Daughter Teamwork: Witness the heartwarming bond between Rey and Sophie as they navigate the challenges of life on the road and work side-by-side in the kitchens they visit. Check out and follow OG Papa Fern here: https://www.instagram.com/og_papafern/ Thank you to our show sponsors! Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Connect with me: DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Collab

    Collaboration ArgentinianPizza Father and Daughter Pizzeria

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    1 時間 8 分
  • Finding The Right Flour For Your Pizza with Nicky Giusto of Central Milling
    2024/10/20

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

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

    Highlights:

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

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

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

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

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



    Check out Central Milling here:

    https://centralmilling.com/

    Follow Central Milling here:

    https://www.youtube.com/@centralmilling2547

    https://www.instagram.com/centralmilling/

    Thank you to our show sponsors:

    Corto Olive Oil:

    https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=

    Ooni Pizza:

    http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202

    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:

    Organic Flour

    Central MillingPizza FlourFlour


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    1 時間 1 分

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