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What happens when you open a slice shop during a pandemic, with no dining room and no walk-in traffic? In this episode, we sit down with Lars Smith, Chef and Co-Owner of State of Mind Slice House and the mind behind State of Mind Slice House in Palo Alto. Lars shares how lessons from past failures, smart pricing, and intentional design helped him build a high-performing slice shop during and after the pandemic. Highlights: 0:52 – Opening during the pandemic 1:39 – Why smaller restaurants are winning right now 2:14 – Location strategy without foot traffic 3:27 – Designing the slice case 4:27 – Freshness standards and waste control 4:56 – Pricing slices and accounting for waste 5:51 – Customer-first mindset vs cost-saving mindset 6:21 – Weekly sales and waste benchmarks 6:53 – Scaling recipes from restaurant to slice shop 7:46 – Advice for aspiring slice shop owners 8:34 – Designing customer flow for high-volume service 9:19 – Final thoughts and takeaways Follow:https://www.instagram.com/lboogiesmith/?hl=en https://www.instagram.com/stateofmindslicehouse/ https://www.facebook.com/stateofmindslicehouse/ https://www.stateofmindslicehouse.com/ Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto:https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Topic: pizza slice shop, slice house business, pizza shop success, small pizza shop, $2M pizza shop, high volume pizza shop, restaurant business model, pizza shop operations, slice shop pricing, pizza waste management, restaurant profit margins, pizza shop startup, opening a slice shop, pizza shop design, restaurant flow design, grab and go restaurant, pandemic restaurant success, pizza entrepreneur, restaurant owner interview, pizza podcast, food business podcast, how to open a pizza shop, pizza shop location strategy, slice case design, pizza industry insights, restaurant operations strategy, pizza business tips, independent pizza shop, state of mind slice house, lars smith pizza

What if everyone told you your pizzeria would fail because of its location — and you proved them wrong by selling 275 pizzas in just four hours? In this episode of What’s Good Dough, we sit down inside Fired Pizza in Stockton, CA — a pizzeria that broke nearly every “rule” people swear by in the restaurant industry. From being told their location would never work, to transitioning from a mobile pizza trailer to a full brick-and-mortar restaurant, this conversation goes deep on resilience, smart compromises, and building a business that customers choose to go out of their way for. We talk pizza philosophy, Neapolitan vs expectations, pricing challenges, build-out realities, and what it actually takes to survive (and thrive) in today’s pizza landscape. Highlights: 0:00 – Why this pizzeria “should’ve failed” 1:00 – Selling 200–275 pizzas in a single night 1:55 – From food truck muscle memory to restaurant survival 2:20 – Keeping the menu simple on purpose 3:25 – Oven temps, bake times, and “send it straight to hell” 3:55 – Educating customers on Neapolitan pizza 4:50 – Ranch on pizza (yes, proudly) 5:30 – Less cheese, more balance 6:30 – Why pizza was always the end goal 7:10 – Betting half their savings on a mobile pizza trailer 8:10 – The worst first catering event imaginable 9:00 – Why beer and wine drive ~30% of revenue 10:00 – Pricing reality: $18 pizzas and customer pushback 13:25 – Building out the restaurant themselves 14:30 – A full year to open the doors 15:05 – “What’s Good Dough?” Follow Fired Pizza: https://www.instagram.com/fired_pizza/?hl=en Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto:https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/ email me: [email protected] Topic:pizza podcast, pizzeria success story, opening a pizzeria, restaurant startup story, pizza business, Neapolitan pizza, wood fired pizza, pizza shop owner interview, food truck to restaurant, small business success, restaurant location myth, pizza entrepreneur, pizza industry, artisan pizza, independent pizzeria, California pizza, Stockton pizza, fired pizza, pizza oven cooking, pizza margins, restaurant pricing, pizza menu strategy, pizza education, craft beer and pizza, restaurant build out, DIY restaurant build, pizza trailer business, mobile pizza business, how to start a pizzeria, pizza business mistakes, pizza passion, pizza culture, food entrepreneurship

What if the reason this pizza won wasn’t a secret ingredient… but a decision most people wouldn’t make? Slice on Broadway just took home Best Cheese Slice at the 2025 Las Vegas Pizza Expo and was named Best Pizzeria in the State—and today, we’re sitting down with owner-operator Rico Lunardi to find out why. From dough hydration and cheese blends to Pittsburgh pizza culture and consistency under pressure, this episode goes deep into what it actually takes to make great pizza… and keep it great. 0:26 – Why Slice on Broadway stands out (and the “secret cheese blend”) 1:41 – Dough hydration, consistency, and why small changes matter big 2:56 – The accidental sugar-in-the-dough story 🍩 4:11 – Flour choices, competitions, and learning from Italy 5:11 – The Pittsburgh 50/50 provolone–mozzarella cheese blend explained 6:01 – Sauce philosophy: tomatoes, freshness, and staying consistent 7:06 – Winning awards, pizza loyalty, and why pizza gets so personal 8:21 – Pittsburgh pizza cuts: slices vs “cuts” 9:21 – Staying authentic in competitions (and regretting one change) 10:41 – Cheese texture, shredding in-house, and operational realities 12:11 – What “good dough” really means: patience, time, and care Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto:https://bit.ly/457DNII Ooni:https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006 Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Topic: award-winning pizza, best cheese slice, Las Vegas Pizza Expo 2025, Slice on Broadway, Pittsburgh pizza, pizza podcast, What’s Good Dough podcast, pizza dough technique, pizza making process, New York style pizza, provolone mozzarella blend, pizza cheese blend, pizza dough hydration, professional pizza making, pizzeria owner interview, pizza industry podcast, artisan pizza, how award-winning pizza is made, secret behind great pizza dough, Pittsburgh style pizza cheese, pizza expo competition tips, staying consistent in pizza making, pizza dough fermentation process, what makes good pizza dough, Rico Lunardi, Slice on Broadway Pittsburgh, pizza podcast interviews, pizza behind the scenes, pizza shop story, pizza culture USA, pizza craftsmanship, small business food podcast Highlights

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 right 1:03 – Realizing the true cost of saying yes to family 1:21 – Lesson 1: Charge the right amount 1:25 – How pricing affects crew pay, food cost, travel, & mental load 2:50 – Lesson 2: Timing is everything, especially dough management 3:54 – Heat + travel = dough problems 4:58 – Lesson 3: The value of a dry run 5:17 – Venue challenges: steep hills, uneven ground, and access issues 5:34 – Lesson 4: Build a pro operation 7:26 – Why more reps = better service 8:05 – Experience grows, so should margins 8:32 – Shifting from side hustle to pro Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto:https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] first 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

Can a brand-new pizzeria really survive on one of San Francisco’s toughest streets? In this episode, we hang out with David Jacobson, the pizza maker behind Cheezy’s Artisan Pizza and a Real California Milk Cheese Champion. David’s worked in some of the Bay Area’s most respected kitchens, built pizza programs from scratch, and now he’s taking a big swing by opening his own shop right on Market Street — a place known for being unpredictable, challenging, and honestly, a little intimidating. We walk through his kitchen, talk about his past jobs, learn how he built his team, and of course, we get into his award-winning Gold Rush pizza and his super unique Grandma pie.\ Highlights: 0:54 – Why opening a pizzeria on Market Street is a gamble 1:46 – Touring the inherited bakery space & long-fermentation setup 2:13 – David’s pizza journey: from Pizza My Heart (2005) to top Bay Area kitchens 4:12 – How he scored a great lease during Market Street’s downturn 5:36 – Building a dream team & freeing himself up to do CEO-level work 6:55 – Who actually comes to Cheezy’s: tourists, office workers, locals, and theater crowds 8:32 – The scary slow days & the reality of running a business in downtown SF 9:27 – His unique oven setup, steam function, and plans for a sandwich program 10:51 – The origin story of the Gold Rush pizza & how a rough day led to a championship 11:55 – Breaking down the award-winning Gold Rush build: potatoes, pancetta, Mount Tam, smoked sea salt 13:53 – Dough philosophy: blending West Coast fermentation with East Coast structure 17:03 – First bites of the Gold Rush & why this pizza represents the whole shop 17:52 – Building the Grandma pie: haloumi, lamb sausage, pickled Fresnos, walnuts, muhammara 20:03 – Pulling the Grandma from the oven — aroma, color, texture 21:41 – Tasting the Grandma & why it’s one of the shop’s most unique offerings 22:12 – “What’s good dough?” — David’s wholesome take on life and gratitude Check them out:https://www.instagram.com/chefdavidjacobson/?hl=en https://www.instagram.com/cheezysartisanpizza/?hl=en https://cheezysartisanpizza.com/story Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto:https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Edited By Valentine Phelippeau Topic: pizza dough fermentation, long fermented dough, San Francisco pizza, Market Street restaurants, artisan pizza shop, pizza maker interview, real california milk champion, award winning pizza, gold rush pizza, grandma style pizza, sf food scene, pizza business tips, starting a pizzeria, restaurant challenges san francisco, pizza oven techniques, artisan dough recipe, pizza fermentation tips, chef story bay area, best pizza in san francisco, pizza shop tour, food entrepreneurship, how to open a pizza shop, behind the scenes pizzeria, bay area culinary stories, trending sf restaurants, pizza lovers content, food documentary style, culinary craftsmanship, pizza recipe inspiration, pizza techniques explained

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 special 0:24 – Hybrid sourdough + instant yeast: flavor, reliability, and avoiding purist gatekeeping 1:31 – Why they call it a “hybrid,” not “sourdough pizza” 2:56 – Balancing craft & business: consistency over ego 4:18 – The Instagram DM that sparked their partnership 5:35 – Early plans, failed farmers market shop attempt, and finding their first location 9:50 – Signing the lease… then the pandemic hits 10:54 – Pivoting to IG-only ordering + hype-building during lockdown 12:58 – Scaling from 50 pizzas → 200/week in weeks 14:57 – “Pepperoni pays the bills” — product philosophy 17:48 – Blending culinary creativity with approachability 19:52 – The Cowabunga pizza: peanuts, pineapple, fried chicken — breaking the rules 20:53 – Dough ball sizes & why multiple formats matter for guests 22:19 – Flour blend + Pizza Master setup for hybrid baking 24:06 –Vegas story: losing the dough, flying a replacement overnight, still taking first place 27:12 – Press hits, hometown love, and sustaining momentum 30:30 – Awards = attention, but product = retention 32:04 – Why they document everything — impact on narrative + community 40:00 – Using the Equalizer for perfect slice cuts 42:06 – Pizza screens: scaling tool, not a shortcut 45:56 – Their cooked sauce profile + cheese approach 48:52 – Ingredient sourcing & adapting to import changes 57:05 – What’s next: dialing systems & global expansion Check them out:https://www.cowabungapizzeria.ca/ https://www.instagram.com/cowabungapizzeria/?hl=en Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto:https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Edited By Valentine Phelippeau Topic: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

What happens when a lifelong pizza lover turns his obsession into a craft—and finds his happy place behind the oven? In this episode of What’s Good Dough, Eidref sits down with Matt Lucas, the sourdough pizza mastermind behind Johnny Baguette. From demoing pizzas at Orchard Supply to perfecting naturally leavened doughs at SF Pizza Fest, Matt shares how his curiosity, creativity, and community shaped his pizza-making journey. We talk about learning through failure, finding balance between consistency and creativity, and why pizza pop-ups have become his personal therapy. 0:52 – SF Pizza Fest 2024 flashback: trying Matt’s unforgettable sourdough pizza 1:05 – Johnny Baguette origins: naming pizzas after favorite songs 1:33 – What’s on the “Johnny Baguette” — sausage, Calabrian chilies, and orange zest 1:46 – Matt’s 120V oven setup and dialing in his hybrid pizza style 2:04 – Early days: making 18-inch New York pies during COVID 2:17 – From pizza peel salesman to full-blown pizza maker 2:28 – Working at PizzaCraft and testing ovens at Orchard Supply 2:55 – The first “parking lot pizza fest” and how it sparked his obsession 3:14 – Moving to the Bay and immediately eating at Tony’s 3:37 – Discovering The Pizza Bible and diving deep into sourdough 4:13 – Learning sourdough through trial and failure 4:36 – Staying calm under pressure at Pizza Fest 5:02 – “Just make it beautiful”: how Matt motivated his team 5:26 – Resisting the urge to constantly tweak recipes 6:07 – Balancing creativity and consistency in dough making 6:14 – Inspired by Japanese milk bread and hydration experiments 6:37 – Keeping pop-up recipes stable for the team’s workflow 7:10 – The magic of orange zest and fennel sausage pairing 7:24 – Pre-bake oil trick: getting crispy, blistered crusts 7:55 – Comparing Pizza Fest 2024 vs. 2025 performances 8:27 – Why this year’s operation outshined last year’s dough 9:00 – How dough flavor can complement or clash with toppings 10:08 – Bulk fermentation: finding the perfect timing and temp 10:36 – Consistency over perfection — training the team for any dough 10:58 – Finding joy in service: pizza as personal therapy 11:54 – “What’s Good Dough?” — Matt’s heartfelt answer Check them out: https://www.instagram.com/evolutionbake/?hl=en Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto:https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Edited By Valentine Phelippeau Topics: how to make sourdough pizza, sourdough pizza recipe, pizza pop-up business tips, artisan pizza dough technique, how to dial in pizza oven, pizza event catering tips, pizza maker story, best pizza toppings sausage Calabrian, pizza fermentation tips, small-scale pizza operation behind the scenes

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 begins 1:13 – Serving 160–200 slices a day at the industrial park 1:37 – The constant rhythm of a one-man pizza operation 2:0 1– Why they only serve 14-inch pizzas from the trailer 2:12 – Turning the trailer and shop into two unique pizza experiences 2:33 – Why customers love the 14-inch “just right” size 3:03 – Training new staff vs. trusting experienced hands 3:27 – The difference between shop and trailer pizza vibes 3:50 – The lunch rush: slammed lines and high heat 4:20 – Real oven temps: why 485°F doesn’t tell the full story 5:01 – Managing oven zones and cooking speeds 5:32 – Preparing for events: The Harley-Davidson Proving Grounds 5:54 – Becoming one of the OG food trailers in the area 6:08 – Catering and pricing: from kids’ parties to weddings 6:47 – Cranking out 10 pizzas in 20 minutes 7:05 – Life inside the trailer: AC, generators, and grit 8:56 – Sold out! Wrapping up another busy day 10:23 – The toughest part about opening a restaurant 10:41 – Balancing the food truck and restaurant grind 11:13 – Lessons learned: staffing, systems, and scaling 11:24 – The one mistake he’d avoid next time 11:55 – “What’s Good Dough?” — Charlie’s heartfelt answer Check them out: https://www.instagram.com/charliespizzeria/?hl=en https://www.facebook.com/ray.cullison/ Thank you to our show sponsors: Corto:https://bit.ly/457DNII Bacio Cheese: https://bit.ly/3FmQ3up Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Edited By Valentine Phelippeau Topics: 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 does it take to run one of Las Vegas’ most influential kitchens—and keep raising the bar while staying true to your craft?In this episode of What’s Good Dough, Eidref sits down with James and Dylan of Esther’s Kitchen, a restaurant that’s become a cornerstone of the Las Vegas dining scene. Known for pushing culinary boundaries with seasonality, fermentation, and relentless standards, the duo opens up about their philosophy, challenges, and how they’ve built a culture that inspires chefs and diners alike. Highlights: 0:53 – Setting the stage: Why Esther’s Kitchen is the spot chefs flock to when they visit Vegas. 2:18 – Seasonality & standards: Bringing true market-driven ingredients to pizza in a city dominated by margarita and pepperoni Esther's Kitchen Full EP 3:53 – Recognition from the best: Wylie Dufresne, Chris Decker, and other culinary giants show their respect Esther's Kitchen Full EP 6:08 – Honest takes on Italian pizza: Why pizza in Italy isn’t always what you think, and the lessons Esther’s team brought home 11:13 – Bread in the desert: The science of sourdough and how Vegas’ extreme climate shaped their dough program 18:33 – Growth & community: Why Esther’s started with a simple menu—and how it became a neighborhood-defining restaurant 32:53 – Kitchen culture: Humbling egos, building systems, and holding impossible standards for pasta and pizza service 36:53 – Esther’s three rules: Don’t die, don’t believe the hype, and never settle 54:53 – Locals first: Why Esther’s isn’t a tourist restaurant and how they share their knowledge openly 1:04:53 – Always evolving: Seasonal menus, experimental pastas, and reviving old dishes with new mastery Esther's Kitchen Full EP 1:10:53 – Final reflections: Collaboration, curiosity, and what’s really good dough. Check them out:https://www.estherslv.com/ https://www.instagram.com/estherskitchenlv/ https://www.facebook.com/estherskitchenlv/ Thank you to our show sponsors: Corto:https://bit.ly/457DNII Bacio Cheese: https://bit.ly/3FmQ3up Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Shot by Marlin Mack Topics:Esther’s Kitchen Las Vegas, James Trees chef, Dylan Esther’s Kitchen, Las Vegas pizza scene, sourdough pizza Las Vegas, fermentation in pizza dough, seasonality in pizza, Vegas Italian restaurant, best pizza Las Vegas, restaurant growth story, culinary culture Las Vegas, pizza expo Vegas, Chris Decker pizza, John Arena Vegas pizza, Wylie Dufresne pizza, restaurant leadership, building kitchen culture, pizza in Italy vs America, artisan bread Las Vegas, executive chef Dillon, resilience in the kitchen, how to run a pizzeria, Vegas dining scene, modern Italian restaurant Vegas, What’s Good Dough podcast

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 first Check them out:https://yukonpizza.com/ https://www.instagram.com/yukonpizza https://www.facebook.com/yukonpizza Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto:https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Shot by Marlin MackEdited By Valentine Phelippeau Topics: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 two pizza-obsessed friends from Hamilton, Ontario, chase their dream—and end up winning the world’s best cheese pizza title in Las Vegas? In this episode, we visit Cowabunga Pizza in Hamilton, Ontario, where Andy and Justin took the pizza world by surprise by bringing home first place for best cheese pizza at the 2024 Las Vegas Pizza Expo. From humble beginnings during the pandemic to serving slices with fried chicken, peanuts, and pineapple, they’ve built something truly unique. We dive into their dough process, the challenges of competing on the world stage, and why their approach to pizza (and business) breaks all the rules. Highlights: 0:53 – Can the best pizza really come from Canada? 1:07 – Winning the 2024 World Cheese Pizza Championship in Las Vegas 1:36 – Inside the dough room: sourdough starter, hydration, and fermentation secrets 3:55 – Competing at Pizza Expo with missing dough, sauce, and cheese 5:09 – From Instagram friends to pizza partners 6:21 – Opening Cowabunga right as the pandemic hit 7:32 – Why they experiment and break pizza “rules” 9:14 – The Cowabunga pizza: peanuts, fried chicken, and pineapple 9:44 – Sauce secrets and their cheese blend 11:37 – Pepperoni Plus: jalapeños, spicy honey, and Canadian cheese 13:20 – Why they use pizza screens (and why it’s controversial) 16:29 – Tasting their world-famous cheese slice + garlic dip 18:39 – Reflections on growth, expansion, and “what good dough really means” Check them out:https://www.cowabungapizzeria.ca/ https://www.instagram.com/cowabungapizzeria/?hl=en Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto:https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Shot by Marlin MackEdited By Valentine Phelippeau Topics:best pizza in Canada, Hamilton Ontario pizza, Cowabunga Pizza Hamilton, world champion pizza, Las Vegas Pizza Expo winner, sourdough pizza dough, Canadian pizzeria, pizza competition 2024, gourmet pizza Canada, unique pizza toppings, best cheese pizza in the world, Canadian food stories, artisan pizza Hamilton, Cowabunga Pizza review, pizza lovers podcast, what’s good dough podcast, Andy and Justin Cowabunga, Canadian pizza culture, pizza business success story, innovative pizza recipes, controversial pizza toppings, pineapple on pizza debate, peanuts on pizza, fried chicken pizza, pepperoni plus pizza, spicy honey pizza, Canadian sourdough pizza, pizza screen controversy, how to make great pizza dough, inspirational pizza story

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 – Intro 1:02 – The Tokyo inspiration behind the concept 1:57 – Four-day dough fermentation process explained 3:09 – Using multiple Caputo flours for flavor, texture, and color 4:30 – Bringing Neapolitan pizza vibes to Las Vegas’ Chinatown 5:24 – From wood-fired oven to PizzaMaster: adapting for growth 6:45 – The philosophy of chasing consistency over “perfect” pizza 8:33 – Introducing the “Italian Job” secret menu pizza 9:53 – Baking techniques for crispiness and structure 11:18 – Creating the orange-infused short rib pizza 13:11 – Making the prestigious 50 Top Pizza USA list two years in a row 14:31 – Launching an omakase pizza menu under pressure 16:28 – Lessons learned from pushing past imposter syndrome 17:01 – Dough is your healthiest relationship: Erica’s philosophy 17:44 – Closing thoughts and takeaways Check them out:https://www.doublezeropie.com/https://www.instagram.com/doublezeropiepub/ Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto:https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Shot by Marlin MackEdited By Valentine Phelippeau Topics: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

Let's face it. I was a mess... And everything in my life was. Part of the root of the problem was my environment and how it affected my mental. I fixed that and am now working on improving my game in every facet of my life. It's invigorating. If you're thinking about quitting your job to chase the pizza dream, go for it. DM me- IG @whatsgooddough to talk.

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 conversation 00:36 - John Arena’s interview: one of Eidref’s most memorable sit-downs ever 03:11 - Sound check with John — and a personal revelation about Parkinson’s and voice projection 04:41 - Reflections on visual vs. flavor-driven pizza innovation at Truly Pizza 06:26 - Why flavor and texture matter more than just a beautiful crust 08:18 - The daily discipline of “polishing the mirror” — perfectionism in pizza 10:02 - Bowling, pop-ups, and learning to adapt when things go wrong 12:00 - The concept of “fail forward” — but is there a risk of recklessness? 13:04 - The value of rehearsals, preparation, and knowing your strengths 14:49 - Mentorship styles: why every mentee needs a different approach 17:00 - Expo life: balancing networking, rest, and quality moments 19:00 - The obligation of being visible in the industry — and Eidref’s reflections on his first Expo 23:00 - How to know when to say “no” and avoid burnout while still stretching your limits 25:00 - Learning to define your own “win” — from Big Sean to personal pizza triumphs 28:00 - Inside the world of pizza judging: fairness, palate fatigue, and certification 33:00 - New developments in standardized pizza judging training 35:00 - Why winning isn’t the only point of competition — growth and friendships matter more 37:01 - John’s reflections on Parkinson’s: redefining success when progress means slowing degeneration 40:00 - Treating Parkinson’s as an ingredient in life’s mystery box — and making something beautiful out of it 42:16 - The John Arena Foundation: helping Parkinson’s patients through pizza-making experiences 47:00 - Eidref and John reflect on mentorship, legacy, and paying it forward 50:00 - The joy of helping Parkinson’s patients rediscover cooking and connection through pizza 53:00 - The science of deliciousness: how Truly Pizza designs for sight, sound, taste, and feel 56:00 - From micro-blistering to temperature zones — pizza R&D like never before 59:00 - Why John believes there’s always room to improve — and how Truly Pizza pushes boundaries Check out John Arena here: Thank you to our show sponsors:Corto:https://bit.ly/457DNII Bacio Cheese: https://bit.ly/3FmQ3up DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] Topics: 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

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