Charlie Anderson of Good Pizza

About this episode

Charlie Anderson discusses the journey of opening Good Pizza in Cleveland and the intricacies of running a modern slice shop.

What happens when an engineer quits his job, goes all-in on pizza, and builds a slice shop obsessed with consistency? In this episode of What’s Good Dough, Eidref is with Charlie Anderson, founder of Good Pizza Cleveland, to talk about the real work behind opening a modern slice shop. From menu minimalism and workflow design to dough fermentation, content creation, and long-term vision, this is a deep dive into what it actually takes to make great pizza— consistently. Highlights: 2:05 – Building a New York-style slice shop in Cleveland 4:15 – Modern pizzeria branding & restaurant interior design strategy 6:00 – Why a 6-item pizza menu improves consistency and profitability 8:30 – Weighing pizza toppings for cost control & operational consistency 10:50 – Commercial pizza oven management: stone temp, bake time & workflow 13:40 – The realities of running a high-volume slice shop 15:30 – Quitting engineering to open a pizzeria full-time 18:10 – From pizza pop-ups to brick-and-mortar restaurant ownership 21:00 – Imposter syndrome as a pizza entrepreneur & content creator 24:10 – Reverse-engineering New York pizza & building a pizza YouTube channel 27:00 – Using…

People in this episode

Host: Eidref

Guest: Charlie Anderson

Topics covered

• pizza making
• restaurant management
• entrepreneurship
• branding
• dough fermentation
• social media marketing

Keywords

• pizza
• slice shop
• dough fermentation
• restaurant design
• menu strategy
• social media
• entrepreneurship

Mentioned in this episode

Organizations: Good Pizza

Places: Cleveland, New York

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