What's Good Dough? Pizza

• Can This Pizza Maker Survive SF's Market St? w/ David Jacobson of Cheezy's Artisan Pizza

  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

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• Making Canada's Most Famous Pizza With Cowabunga Pizzeria

  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

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• Meet The Sourdough Pizza That Blew My Mind At The SF Pizza Fest

  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 pizza1:05 – Johnny Baguette origins: naming pizzas after favorite songs1:33 – What’s on the “Johnny Baguette” — sausage, Calabrian chilies, and orange zest1:46 – Matt’s 120V oven setup and dialing in his hybrid pizza style2:04 – Early days: making 18-inch New York pies during COVID2:17 – From pizza peel salesman to full-blown pizza maker2:28 – Working at PizzaCraft and testing ovens at Orchard Supply2:55 – The first “parking lot pizza fest” and how it sparked his obsession3:14 – Moving to the Bay and immediately eating at Tony’s3:37 – Discovering The Pizza Bible and diving deep into sourdough4:13 – Learning sourdough through trial and failure4:36 – Staying calm under pressure at Pizza Fest5:02 – “Just make it beautiful”: how Matt motivated his team5:26 – Resisting the urge to constantly tweak recipes6:07 – Balancing creativity and consistency in dough making6:14 – Inspired by Japanese milk bread and hydration experiments6:37 – Keeping pop-up recipes stable for the team’s workflow7:10 – The magic of orange zest and fennel sausage pairing7:24 – Pre-bake oil trick: getting crispy, blistered crusts7:55 – Comparing Pizza Fest 2024 vs. 2025 performances8:27 – Why this year’s operation outshined last year’s dough9:00 – How dough flavor can complement or clash with toppings10:08 – Bulk fermentation: finding the perfect timing and temp10:36 – Consistency over perfection — training the team for any dough10:58 – Finding joy in service: pizza as personal therapy11:54 – “What’s Good Dough?” — Matt’s heartfelt answerCheck them out:https://www.instagram.com/evolutionbake/?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/DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] By Valentine PhelippeauTopics: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

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• How A Food Truck Sells Out 200 Slices Of Pizza During Lunch

  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 begins1:13 – Serving 160–200 slices a day at the industrial park1:37 – The constant rhythm of a one-man pizza operation2:0 1– Why they only serve 14-inch pizzas from the trailer2:12 – Turning the trailer and shop into two unique pizza experiences2:33 – Why customers love the 14-inch “just right” size3:03 – Training new staff vs. trusting experienced hands3:27 – The difference between shop and trailer pizza vibes3:50 – The lunch rush: slammed lines and high heat4:20 – Real oven temps: why 485°F doesn’t tell the full story5:01 – Managing oven zones and cooking speeds5:32 – Preparing for events: The Harley-Davidson Proving Grounds5:54 – Becoming one of the OG food trailers in the area6:08 – Catering and pricing: from kids’ parties to weddings6:47 – Cranking out 10 pizzas in 20 minutes7:05 – Life inside the trailer: AC, generators, and grit8:56 – Sold out! Wrapping up another busy day10:23 – The toughest part about opening a restaurant10:41 – Balancing the food truck and restaurant grind11:13 – Lessons learned: staffing, systems, and scaling11:24 – The one mistake he’d avoid next time11:55 – “What’s Good Dough?” — Charlie’s heartfelt answerCheck them out:https://www.instagram.com/charliespizzeria/?hl=enhttps://www.facebook.com/ray.cullison/Thank you to our show sponsors:Corto:https://bit.ly/457DNIIBacio Cheese:https://bit.ly/3FmQ3upJoin 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 PhelippeauTopics: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

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• 12 Million A Year And The Epitome Of Pizzerias w/ Esther's Kitchen

  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 pepperoniEsther's Kitchen Full EP3:53 – Recognition from the best: Wylie Dufresne, Chris Decker, and other culinary giants show their respectEsther's Kitchen Full EP6:08 – Honest takes on Italian pizza: Why pizza in Italy isn’t always what you think, and the lessons Esther’s team brought home11:13 – Bread in the desert: The science of sourdough and how Vegas’ extreme climate shaped their dough program18:33 – Growth & community: Why Esther’s started with a simple menu—and how it became a neighborhood-defining restaurant32:53 – Kitchen culture: Humbling egos, building systems, and holding impossible standards for pasta and pizza service36:53 – Esther’s three rules: Don’t die, don’t believe the hype, and never settle54:53 – Locals first: Why Esther’s isn’t a tourist restaurant and how they share their knowledge openly1:04:53 – Always evolving: Seasonal menus, experimental pastas, and reviving old dishes with new masteryEsther's Kitchen Full EP1:10:53 – 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/457DNIIBacio Cheese:https://bit.ly/3FmQ3upJoin 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 MackTopics: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

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