What's Good Dough?

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 Days01:12 – Producing Up to 800 Pizzas Per Day01:42 – The Dough System Powering High Volume02:12 – Why Odell Returned to San Diego02:42 – Building a Surf, Skate & Punk Rock Pizza Brand03:12 – The Unexpected Explosion in Sales03:42 – Scaling Without Selling Out04:12 – Managing a 22-Person Team During Peak Service04:32 – Redefining What's Possible in a Small Space04:52 – What Good Dough Means to Odell05:22 – High Hydration, Long Fermentation & Sourdough05:52 – Switching From Conveyor Ovens to PizzaMaster Ovens06:32 – The Hardest Part of Running a High-Volume Restaurant07:12 – Training Pizza Makers Under Pressure07:42 – Handling Customer Complaints the Right Way08:22 – Why Great Customer Service Builds Loyalty08:52 – Growing From Pop-Up to Food Truck to Brick & Mortar09:32 – Why Starting Small Matters09:52 – The Pizza That Defines Odie's10:22 – Expanding to a Second Location10:52 – Raising Capital and Scaling the Brand11:32 – Surpassing First-Year Revenue Goals12:12 – The Reality of Overnight Success12:42 – Managing Stress as an Entrepreneur13:22 – Therapy, Mindset, and Staying Present14:02 – What If Everything Goes Right?14:32 – Gratitude, Success, and Building Something You LoveFollow them:https://www.instagram.com/propizzamaker/https://www.facebook.com/papaspizzacaborojo/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.comTopic:odies pizza, odie's pizza san diego, san diego pizza, sourdough pizza, sourdough pizza shop, pizza business growth, high volume pizzeria, pizza restaurant systems, pizza dough production, pizza master ovens, pizza entrepreneur, pizza shop success story, restaurant scaling, restaurant operations, pizza business podcast, what’s good dough podcast, eidref podcast, surf skate pizza culture, california pizza, pizza startup story, million dollar pizzeria, restaurant leadership, pizza team building, pizza customer service, expanding a pizzeria, restaurant growth strategy, pizza industry insights, opening a second restaurant, successful pizza business, san diego food scene, artisan pizza business, pizza operator mindset

What really happens when you cater a wedding for the first time—especially when it’s your cousin’s big day?In this episode, I break down the behind-the-scenes reality of catering my first-ever wedding. From long-distance travel and unexpected costs to dough management disasters and learning the power of preparation, these lessons can help any pizza operator—whether you're established or just getting started. Let’s dive into the four biggest takeaways that shaped the entire experience.Highlights:0:54 – Setting the scene: my cousin’s wedding + the pressure to get it right1:03 – Realizing the true cost of saying yes to family1:21 – Lesson 1: Charge the right amount1:25 – How pricing affects crew pay, food cost, travel, & mental load2:50 – Lesson 2: Timing is everything, especially dough management3:54 – Heat + travel = dough problems4:58 – Lesson 3: The value of a dry run5:17 – Venue challenges: steep hills, uneven ground, and access issues5:34 – Lesson 4: Build a pro operation7:26 – Why more reps = better service8:05 – Experience grows, so should margins8:32 – Shifting from side hustle to proThank 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.comfirst wedding catering, pizza catering lessons, pricing mistakes, travel costs, dough management, heat challenges, dry run importance, venue prep, building a pro crew, working with new staff, catering systems, professional mindset, Bacio cheese, mobile pizza business, wedding catering tips

How do two pizza lovers turn a shared obsession into a thriving, award-winning pizzeria—during a pandemic?We’re inside the dough room at Cowabunga to hear how Justin and Andy went from pizza snobs and Instagram mutuals to building one of Canada’s most talked-about slice shops. We break down their hybrid sourdough program, how they scaled without sacrificing quality, why pizza screens aren’t the enemy, and the wild story of winning World’s Best Cheese Slice in Vegas… after losing their dough in transit.Highlights:0:00 – Making dough for a 72-hour ferment & what makes their dough special0:24 – Hybrid sourdough + instant yeast: flavor, reliability, and avoiding purist gatekeeping1:31 – Why they call it a “hybrid,” not “sourdough pizza”2:56 – Balancing craft & business: consistency over ego4:18 – The Instagram DM that sparked their partnership5:35 – Early plans, failed farmers market shop attempt, and finding their first location9:50 – Signing the lease… then the pandemic hits10:54 – Pivoting to IG-only ordering + hype-building during lockdown12:58 – Scaling from 50 pizzas → 200/week in weeks14:57 – “Pepperoni pays the bills” — product philosophy17:48 – Blending culinary creativity with approachability19:52 – The Cowabunga pizza: peanuts, pineapple, fried chicken — breaking the rules20:53 – Dough ball sizes & why multiple formats matter for guests22:19 – Flour blend + Pizza Master setup for hybrid baking24:06 –Vegas story: losing the dough, flying a replacement overnight, still taking first place27:12 – Press hits, hometown love, and sustaining momentum30:30 – Awards = attention, but product = retention32:04 – Why they document everything — impact on narrative + community40:00 – Using the Equalizer for perfect slice cuts42:06 – Pizza screens: scaling tool, not a shortcut45:56 – Their cooked sauce profile + cheese approach48:52 – Ingredient sourcing & adapting to import changes57:05 – What’s next: dialing systems & global expansionCheck 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.comEdited By Valentine PhelippeauTopic:Cowabunga Pizza, hybrid sourdough pizza, pizza dough recipe, 72 hour cold ferment, pizza master oven settings, pizza screens vs wooden peel, how to scale a pizzeria, starting a pizza business, pizza slice shop setup, Canadian pizzerias, pepperoni pizza recipe, cheese slice competition, world’s best cheese slice, pizza expo Vegas, restaurant branding, social media marketing for restaurants, pizza shop workflow, dough fermentation tips, pizza sauce recipe, mozzarella blends, Ardent Mills flour, brick and mortar startup story, pandemic restaurant success story, pizza shop equipment, food entrepreneurship, pizza Instagram marketing, behind the scenes pizza kitchen, pizza dough hydration, pizza toppings ideas, restaurant consistency systems, global pizza expansion, pizza business strategy

How do you balance running a mobile pizza trailer and a brick-and-mortar shop—without burning out or burning the pies?In this episode, we visit Charlie’s Pizza to see how they keep their slice game strong while expanding to a full restaurant. From learning the rhythm of the oven to managing staff, events, and logistics, Charlie shares how he’s turning passion and hustle into a thriving business.Highlights:0:52 – Behind the scenes at Charlie’s Pizza trailer — the rush begins1:13 – Serving 160–200 slices a day at the industrial park1:37 – The constant rhythm of a one-man pizza operation2:0 1– Why they only serve 14-inch pizzas from the trailer2:12 – Turning the trailer and shop into two unique pizza experiences2:33 – Why customers love the 14-inch “just right” size3:03 – Training new staff vs. trusting experienced hands3:27 – The difference between shop and trailer pizza vibes3:50 – The lunch rush: slammed lines and high heat4:20 – Real oven temps: why 485°F doesn’t tell the full story5:01 – Managing oven zones and cooking speeds5:32 – Preparing for events: The Harley-Davidson Proving Grounds5:54 – Becoming one of the OG food trailers in the area6:08 – Catering and pricing: from kids’ parties to weddings6:47 – Cranking out 10 pizzas in 20 minutes7:05 – Life inside the trailer: AC, generators, and grit8:56 – Sold out! Wrapping up another busy day10:23 – The toughest part about opening a restaurant10:41 – Balancing the food truck and restaurant grind11:13 – Lessons learned: staffing, systems, and scaling11:24 – The one mistake he’d avoid next time11:55 – “What’s Good Dough?” — Charlie’s heartfelt answerCheck them out:https://www.instagram.com/charliespizzeria/?hl=enhttps://www.facebook.com/ray.cullison/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.comEdited By Valentine PhelippeauTopics:Charlie’s Pizza, Bacio cheese, Bacio Pizza, pizza food truck, pizza trailer, mobile pizza business, pizza catering, pizza trailer setup, pizza oven tips, pizza workflow, artisan pizza, behind the scenes pizza, pizza slice service, pizza shop vs trailer, pizza business advice, pizzeria owner story, pizza entrepreneur, how to open a pizzeria, running a pizza truck, restaurant owner tips, pizza catering pricing, food truck life, pizza making process, pizza oven temperature, small business hustle, food entrepreneur, restaurant startup, pizzeria marketing, pizza business growth, pizza owner interview

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 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

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