What's Good Dough? Pizza

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 competin...

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 pro...

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 broth...

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...

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/UzalexBw6pg

https://ko-fi.com/whatsgooddough(Corto Affiliate) https://bit.ly/457DNII (Ooni Affiliate)https://ooni.com/?source=aw&...

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, platf...

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- Th...

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 d...

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...

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 thri...

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 h...

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 rol...

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...

Would you spend $60,000 just to install an oven? That’s the dilemma Dane from Slow Co Pizza faced when opening his pizzeria. The hidden costs of launching a restaurant can be brutal—so how did he pivot and still make his dream a reality?

In this episode, we sit down with Dane from Slow Co Pizza, who turned his 13-year pizza obsession into reality in November 2024. But it wasn’t easy. From shocking equipment costs to frustrating cont...

What’s the secret to launching a successful pizzeria with minimal resources and a tiny space?

In today’s episode, we’re chatting with Paul, the self-taught pizza master behind Pie Trap Pizza, a thriving pizzeria born from a backyard hobby. Located next to a brewery, Paul shares his journey of perseverance, innovation, and the power of great ingredients—all packed into a 400-square-foot space that’s making a big impact.

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Ever wondered how large pizza brands keep their products consistent and streamline production across multiple locations?  Commissary-driven operations hold the key, reducing inefficiencies and creating a centralized hub for production. 

In this episode, Juan Robles from Triple Beam Pizza breaks down how commissary kitchens eliminate variability, boost productivity, and pave the way for expanding your pizza empire. Juan has played a...

You want to make the best pizza, but the location you found is in the middle of nowhere. Will your business survive? After years in sales, Daniel felt the urge to make a big change. With the support of his wife, he decided to take a leap and use his savings to start his own pizza business. Highlights: -Fired Pizza Found this location off the beaten path. Since opening a year and a half ago, they've made over a million dollars in...