What's Good Dough? Pizza

• Starting A Pizzeria And Minimizing Risk (Pizza Di Farfalla)

  What would it take for you to walk away from an 18-year career to chase your dream of slinging pizzas full-time?If you’ve ever felt the tension between a stable career and a risky passion project, this episode is going to hit home. Gio, owner of Pizza Di Farfalla, shares how he went from a part-time pop-up pizza guy to full-time entrepreneur — and why doing it gradually might just be the smartest way to go all in. From his roots in finance to doughballs and ovens, Gio gives us a real, honest, and inspiring look into building a brand from scratch while staying grounded in family, creativity, and community.0:00 – Why this episode is for anyone scared to go all in.0:43 – The moment Gio decided to leave his finance career.1:50 – The family support that made the leap possible.2:27 – The mindset shift: from “what if” to “let’s do it.”3:58 – What makes Pizza Di Farfalla’s crust and style unique.6:38 – How Gio introduced pan pizzas during the slow season.9:01 – The concept behind Gio’s “adult pig in a blanket.”10:04 – Collabing with other local businesses for pop-ups.11:52 – Why community engagement is part of the brand.16:46 – Building a rep through weddings and pop-up events.19:23 – Running events while the main shop stays open.22:01 – The story behind opening his brick-and-mortar space part-time.24:09 – When Gio realized it was time to go full-time.26:20 – Financial modeling and using career skills to predict success.28:14 – Understanding food costs and profitability simply.31:10 – Team motivation and simple goals: doughball count.33:06 – Shoutout to Gio’s wife and family-first decision making.34:56 – Teaching his son’s class about pizza and entrepreneurship.36:01 – Peace of mind since going full-time.37:50 – What’s next: menu expansion and finding space to grow.39:46 – Advice for anyone opening a small food space.Check out Pizza Di Farfalla here:https://www.instagram.com/pizzadifarfalla/?hl=enhttps://www.facebook.com/PizzaDiFarfalla/https://linktr.ee/PizzaDiFarfallaThank you to our show sponsors:Corto Olive Oil:https://2ly.link/260RfBacio Cheese:https://2ly.link/260RiDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:pizza entrepreneur, starting a pizza business, Gio Pizza Di Farfalla, how to open a pizzeria, pizza pop-up strategy, quitting your job for your dream, building a food brand, pizza catering business, family-owned pizzeria, artisan pizza, pizza business model, pizza startup story, financial modeling for small business, from finance to food, community pizza events, brick and mortar vs pop-up, small space restaurant tips, pizzeria marketing tips, pizza menu innovation, mobile pizza oven business, how to grow a pizza brand, starting a food business part-time, pizza catering for weddings, Chicago pizza scene, running a pizza shop with family, scaling a pizza business, pizza dough secrets, pizza restaurant operations, pizza brand building, creative pizza ideas

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• The Multi-Use Glass Dough Room + The Pizzeria That Made Delivery Pizzas Way Better (Flour+Water Pizzeria)

  What if your dough room could pump out 2,800 dough balls, double as a private dining spot, and deliver pizza that still slaps after 30 minutes— thanks to smart, intentional systems?In this episode, Thomas McNaughton, Ryan Pollnow, and Elliot Armstrong of Flour + Water Pizzeria take us behind the glass into their dough room—a space built for precision, volume, and versatility. They share how they reverse-engineered a pizza that thrives in both restaurant and delivery settings. From dough hydration to custom cheese layering, they reveal the systems that make their pies stand out long after they leave the oven. Check out Flour + Water Pizzeria here:https://www.fwpizzeria.com/https://www.fwpizzeria.com/homehttps://www.instagram.com/flourandwaterpizzeria/?hl=enThank you to our show sponsors:Corto Olive Oil:https://2ly.link/260RfBacio Cheese:https://2ly.link/260RiShot By Tristan Marr + Alexia Refil Topics: pizza dough room design, commercial pizza dough production, dough fermentation process, high-volume pizza dough, pizzeria kitchen layout, restaurant kitchen innovation, private dining in restaurants, best pizza for delivery, delivery-friendly pizza crust, pizza that travels well, how to keep pizza crispy, high hydration pizza dough, pizza built for takeout, restaurant quality pizza at home, flour and water pizzeria

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  44:42
• He Put A Small PizzaMaster in a 250 Sq Ft Cafe and Cranks with Gio Of Pizza Di Farfalla

  What Does It Take to Run a Thriving Pizzeria in a Tiny Space?Today, we’re getting an inside look at Gio’s process, from maximizing efficiency in a 250-square-foot kitchen to perfecting a single dough recipe for multiple styles, Gio shares what it takes to run a high-quality pizzeria in a limited space. We dive into the art of consistency, the challenges of high-volume service, and the magic of simple, high-quality ingredients and how he keeps customers coming back for more.(00:14 - 01:26) The Pizza-Making Process – How Gio preps his dough, par-bakes crusts, and finishes pizzas to order.(01:26 - 02:13) Why Cheese Goes First – The reason behind layering cheese before sauce and how it affects texture and flavor.(02:13 - 05:05) Chicago’s Favorite Toppings – Why Italian sausage and giardiniera are staples and what makes them special.(05:05 - 06:50) Running a One-Temperature Oven – The challenge of maintaining a single oven temperature for different pizza styles and why it works for their setup.(06:50 - 07:27) Making the Most of Dough – How they repurpose dough for multiple menu items like garlic knots while keeping it fresh.(07:27 - 08:23) Operating in 250 Square Feet – How Gio and his team optimize every inch of their small kitchen.(08:23 - 10:30) Handling 60-70 Minute Wait Times – The realities of running a busy pizzeria and keeping customers happy.(10:30 - 12:07) Why Consistency is Key – Ensuring every pizza looks and tastes the same, no matter who makes it.(12:07 - 14:22) Fresh vs. Frozen Ingredients – The debate over fresh spinach vs. frozen and why they go the extra mile for quality.(14:22 - 16:00) Partnering with Ooni – How Gio’s connection with Ooni has influenced his approach to pizza-making.(16:00 - 18:00) Finishing Touches – The small details that make a pizza stand out, from the right cheese blend to the perfect bake.Check out Pizza Di Farfalla here:https://www.instagram.com/pizzadifarfalla/?hl=enhttps://www.facebook.com/PizzaDiFarfalla/https://linktr.ee/PizzaDiFarfallaThank you to our show sponsors:Corto Olive Oil:https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza:https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006&ued=https%3A%2F%2Fwww.ooni.com Bacio Cheese:https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: [email protected] Topics:pizza making, Chicago-style pizza, pizzeria operations, small kitchen efficiency, running a pizzeria, pizza dough techniques, par-baked crust, pizza toppings, giardiniera, Italian sausage pizza, best pizza ingredients, Ooni pizza ovens, pizza business tips, restaurant management, high-volume pizzeria, pizza prep workflow, dough fermentation, pizza baking techniques, food consistency, pizzeria equipment, pizza sauce recipe, cheese layering technique, garlic knots, fresh vs frozen ingredients, pizza industry insights, pizza shop success, local pizzeria marketing, pizza restaurant strategyHighlights:

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  16:21
• What You Might Experience If You Build A Great Restaurant with Craig From June's Pizza

  What does it take to reopen a beloved pizzeria after hitting rock bottom? From battling self-doubt and financial struggles to building a powerhouse team, Craig from June’s Pizza shares his journey of resilience, creativity, and community. Today, we’re diving deep into the story behind June’s Pizza, a Bay Area gem known for its unique approach to pizza-making and its vibrant community vibe. Craig opens up about the emotional rollercoaster of closing his first location, the small wins that reignited his passion, and the hard-earned lessons that shaped the reopening of June’s. We also explore his leadership style, the importance of hiring for vibes, and his vision for building a creative, sustainable business.Highlights:(00:00:34 - 00:03:05) The Struggle to Reopen – Navigating financial hardship and existential crises after June’s Pizza 1.0 closed. (00:03:05 - 00:04:26) The Turning Point – How small wins and finding the right location reignited hope.  (00:04:26 - 00:05:03) Securing Investors – The emotional impact of landing the first investor and gaining confidence. (00:06:18 - 00:08:13)  Mindset Shift – Realizing the need for change and embracing discomfort to grow. (00:10:28 - 00:13:06) Building the Dream Team – The power of collaboration with Brandon and Will and the importance of letting go of control. (00:16:09 - 00:16:43) Hiring for Vibes – Why personality and team culture matter more than a stacked resume. (00:20:12 - 00:22:04) Managing Expectations – Balancing the pressure of being “hot” with staying true to the vision.(00:22:04 - 00:25:25) Handling the Hype – What it’s like running a pizzeria that’s got a lot hyped. Dealing with customer reactions and explaining why June’s keeps the menu simple and sticks to its style.(00:25:25 - 00:28:31) Anti-Marketing Philosophy – Why June’s doesn’t rely on traditional marketing and instead lets word-of-mouth do the work. It’s about being undeniably good at what they do so that customers naturally spread the word.(00:28:31 - 00:32:17) The Weird Side of Recognition – More people know Craig than he knows them— what that’s like and how he handles it. The good, the awkward, and the struggle of being known by more people than you know in return.(00:32:17 - 00:35:13) Where June’s Is Headed – Craig’s vision for growing June’s while keeping its heart and soul intact. Thinking beyond just opening more locations and focusing on creative ways to expand.(00:35:13 - 00:42:08) Balancing Passion and Business – How to keep the love for making great pizza while also making smart business decisions. Finding that sweet spot between creativity and sustainability.(00:42:08 - 00:46:43) Finding the Right Customers – Identifying and focusing on the core audience rather than trying to please everyone. Accepting that not every customer is the right fit.(00:46:43 - 00:52:32) Community Over Going Viral – Instead of chasing internet fame, June’s is all about serving the local neighborhood and staying true to its core values. Why sticking to what works is more important than clout. (01:00:08 - 01:00:58) Hard Work Redefined – The relentless pursuit of quality and the importance of consistency.Follow Junes Pizza:https://www.instagram.com/junes_pizza/?hl=enhttps://junespizza.com/ Follow me:DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]:June's Pizza, West Oakland pizzeria, Oakland pizza spot, best pizza in Oakland, artisanal pizza Bay Area, June's Pizza story, June's Pizza reopening, June's Pizza Craig interview, West Oakland food scene, Oakland pizza restaurant, Bay Area pizza culture, June's Pizza menu, craft pizza Oakland, pizza made with local ingredients, sustainable pizza restaurant, community-focused pizzeria, story behind June's Pizza, rebuilding after closing, two-pizza menu philosophy, building a team at June's Pizza, commitment to quality and community, Bay Area favorite pizza

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  1:35:37
• They Sell 250 Pizzas A Day W/ Only 2 Items On The Menu With Craig of June's Pizza

  What makes June’s Pizza so special? From a simple two-pizza menu to a commitment to quality and sustainability, this pizzeria has redefined what it means to focus on the details. Today, we’re visiting June’s Pizza, a beloved Bay Area spot known for its dedication to perfecting every element of its pizzas. From sourcing the best basil to collaborating on seasonal specials, the team at June’s is all about quality, sustainability, and creativity. We sit down with the team to discuss their approach, the evolution of their menu, and their vision for the future.Highlights:(00:00:00 - 00:00:50) The Origin Story – How June’s Pizza started with just two pizzas and built a cult following. (00:00:51 - 00:02:13) The Basil Process – Why even small details—like how they treat basil—make a huge difference. (00:02:13 - 00:02:55) Zero-Waste Philosophy – The team’s commitment to reducing waste while maintaining high quality. (00:04:05 - 00:05:41)  Local & Seasonal Specials – How the menu changes based on fresh, locally sourced ingredients. (00:10:44 - 00:12:36) Scaling Up vs. Staying Small – The challenges of growth and staying true to their vision. (00:07:12 - 00:09:06)  Creativity & Collaboration – How the team works together to develop new ideas and keep things exciting. (00:14:13 - 00:15:04)  Behind the Scenes Vibes – What makes June’s a special place to work and dine. Follow Junes Pizza:https://www.instagram.com/junes_pizza/?hl=enhttps://junespizza.com/ Follow me:DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] By Tristan Marr + Alexia Refil Topics:June’s Pizza, Oakland pizza shop, Bay Area pizzeria, best pizza in Oakland, artisan pizza California, wood-fired pizza Oakland, local ingredients pizza, farm-to-table pizza, sustainable pizzeria, June’s Pizza menu, June’s Pizza specials, Oakland brick-and-mortar pizza, seasonal pizza toppings, unique pizza flavors, June’s Pizza hours, June’s Pizza location, best margarita pizza Oakland, pizza near me Oakland, Oakland foodie destination, supporting local farms Oakland, handcrafted pizza, Oakland dining experience, June’s Pizza reviews, June’s Pizza takeout, June’s Pizza dine-in, best pizza in Bay Area.

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  24:56

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