About this episode

Eidref interviews Odie O’Connor about the rapid success and growth of Odie's Pizza in San Diego.

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 Days 01:12 – Producing Up to 800 Pizzas Per Day 01:42 – The Dough System Powering High Volume 02:12 – Why Odell Returned to San Diego 02:42 – Building a Surf, Skate & Punk Rock Pizza Brand 03:12 – The Unexpected Explosion in Sales 03:42 – Scaling Without Selling Out 04:12 – Managing a 22-Person Team During Peak Service 04:32 – Redefining What's Possible in a Small Space 04:52 – What Good Dough Means to Odell 05:22 – High Hydration, Long Fermentation &amp…

More episodes of What's Good Dough?

• How a Failed Pizzeria Owner Built a Pizza Oven Empire · July 19, 2026 · 11 min
• 7 Pro Upgrades to Transform Your Pizza Catering Setup · June 14, 2026 · 22 min

Explore listener stats, chart rankings, contacts and more on the What's Good Dough? podcast page.