What's Good Dough?

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 night1:55 – From food truck muscle memory to restaurant survival2:20 – Keeping the menu simple on purpose3:25 – Oven temps, bake times, and “send it straight to hell”3:55 – Educating customers on Neapolitan pizza4:50 – Ranch on pizza (yes, proudly)5:30 – Less cheese, more balance6:30 – Why pizza was always the end goal7:10 – Betting half their savings on a mobile pizza trailer8:10 – The worst first catering event imaginable9:00 – Why beer and wine drive ~30% of revenue10:00 – Pricing reality: $18 pizzas and customer pushback13:25 – Building out the restaurant themselves14:30 – A full year to open the doors15:05 – “What’s Good Dough?”Follow Fired Pizza:https://www.instagram.com/fired_pizza/?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]: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 big2:56 – The accidental sugar-in-the-dough story 🍩4:11 – Flour choices, competitions, and learning from Italy5:11 – The Pittsburgh 50/50 provolone–mozzarella cheese blend explained6:01 – Sauce philosophy: tomatoes, freshness, and staying consistent7:06 – Winning awards, pizza loyalty, and why pizza gets so personal8:21 – 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 realities12:11 – What “good dough” really means: patience, time, and careThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIOoni:https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]: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 podcastHighlights

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: [email protected] 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 gamble1:46 – Touring the inherited bakery space & long-fermentation setup2:13 – David’s pizza journey: from Pizza My Heart (2005) to top Bay Area kitchens4:12 – How he scored a great lease during Market Street’s downturn5:36 – Building a dream team & freeing himself up to do CEO-level work6:55 – Who actually comes to Cheezy’s: tourists, office workers, locals, and theater crowds8:32 – The scary slow days & the reality of running a business in downtown SF9:27 – His unique oven setup, steam function, and plans for a sandwich program10:51 – The origin story of the Gold Rush pizza & how a rough day led to a championship11:55 – Breaking down the award-winning Gold Rush build: potatoes, pancetta, Mount Tam, smoked sea salt13:53 – Dough philosophy: blending West Coast fermentation with East Coast structure17:03 – First bites of the Gold Rush & why this pizza represents the whole shop17:52 – Building the Grandma pie: haloumi, lamb sausage, pickled Fresnos, walnuts, muhammara20:03 – Pulling the Grandma from the oven — aroma, color, texture21:41 – Tasting the Grandma & why it’s one of the shop’s most unique offerings22:12 – “What’s good dough?” — David’s wholesome take on life and gratitudeCheck them out:https://www.instagram.com/chefdavidjacobson/?hl=enhttps://www.instagram.com/cheezysartisanpizza/?hl=enhttps://cheezysartisanpizza.com/storyThank 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 Valentine PhelippeauTopic: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 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: [email protected] 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