What's Good Dough? Pizza

• Would You Try This Award-Winning Grape Pizza (Yukon Pizza, Las Vegas)?

  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: [email protected] 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

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• This Cheese Pizza Beat Every Slice in the World—But How Does It Actually Taste?

  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 Vegas1:36 – Inside the dough room: sourdough starter, hydration, and fermentation secrets3:55 – Competing at Pizza Expo with missing dough, sauce, and cheese5:09 – From Instagram friends to pizza partners6:21 – Opening Cowabunga right as the pandemic hit7:32 – Why they experiment and break pizza “rules”9:14 – The Cowabunga pizza: peanuts, fried chicken, and pineapple9:44 – Sauce secrets and their cheese blend11:37 – Pepperoni Plus: jalapeños, spicy honey, and Canadian cheese13:20 – Why they use pizza screens (and why it’s controversial)16:29 – Tasting their world-famous cheese slice + garlic dip18:39 – Reflections on growth, expansion, and “what good dough really means”Check 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: [email protected] by Marlin MackEdited By Valentine PhelippeauTopics: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

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• Japanese-Inspired Pizzeria on a Quest for Mastery ( Double 00 Pie And Pub, Las Vegas)

  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: [email protected] 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

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• Quit My Job For Pizza Part 1- How You Do Anything Is...

  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.

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• John Arena of Metro Pizza and Truly 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 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: [email protected]: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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