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What's Good Dough?

What's Good Dough?

De: What's Good Dough
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I quit my job for pizza. Should you? My name is Eidref Laxa and I am a Mobile Caterer, Ooni Ambassador, and Pan Pizza Champion. Pizza changed my life. I'm guessing that if you're here, it's already changed yours. I started this podcast to learn about pizza and starting a pizzeria. I’m not ready to open a brick and mortar just yet, but I’m still obsessed with learning from pizza operators. Because one day, I just might. I'm just busy doing other things first.What's Good Dough Arte Comida y Vino
Episodios
  • Inside The $2M Pizzeria That Wasn't Supposed to Exist

    Inside The $2M Pizzeria That Wasn't Supposed to Exist
    Apr 17 2026

    How does a Bay Area pizzeria quietly become a $2 million business?

    In this episode, Idris sits down with Leah, owner of Pizza Leah, to break down how a small-town pizzeria quietly hit $2 million in annual sales.

    From opening 20 locations to walking away for her health, Leah shares how she rebuilt her life—and built a highly efficient pizza operation rooted in systems, consistency, and intentional decisions.

    Highlights:

    0:52 – From Dine-In Vision to Takeout Reality

    1:22 – Meet Leah: From 20 Stores to One Shop

    1:52 – How COVID Reshaped the Business

    2:22 – Small Shop, Big Numbers

    2:52 – The Oven Bottleneck Problem

    3:22 – Why Systems & Communication Matter

    3:52 – Opening 20 Restaurants & Burning Out

    4:32 – Leaving for Health & Starting Over

    5:12 – Dough Philosophy: Long, Slow, Cold Fermentation

    5:52 – Balancing Flavor: Salt, Fermentation & Ingredients

    6:32 – Hybrid Pan Pizza & Production Efficiency

    7:12 – Hitting $2 Million in Sales

    7:42 – The Stress of Running a Restaurant

    8:12 – Customer Loyalty & Small Town Advantage

    8:32 – Intentionality Over Everything

    Follow them:https://www.pizzaleah.com/https://www.instagram.com/pizzaleah707

    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: claire@whatsgooddough.com

    Topic:bay area pizzeria, pizza leah, leah pizza leah, sonoma county pizzeria, windsor california pizza, $2 million pizzeria, successful pizzeria business, pizza shop success story, pizza restaurant systems, pizzeria operations, small town restaurant success, takeout pizza business, covid restaurant pivot, pizza shop efficiency, kitchen workflow systems, restaurant communication systems, pizza dough fermentation, long cold fermentation pizza, new york style pizza dough, hybrid pan pizza, pizza production efficiency, restaurant owner story, pizza business podcast, how to open a pizzeria, scaling a pizza business, independent pizzeria, pizza industry insights
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    9 m
  • 58 Pizzas in 45 Minutes: The High-Stakes Systems of Wedding Catering

    58 Pizzas in 45 Minutes: The High-Stakes Systems of Wedding Catering
    Mar 22 2026

    What does it really take to serve 58 pizzas in just 45 minutes… at a wedding where everything has to be perfect?

    In this episode, we go behind the scenes with Linda and Abby of Fired Up Fresh, a mother-daughter duo specializing in high-pressure mobile pizza catering. From months of preparation to last-minute improvisation, they show how chaotic wedding events are transformed into a seamless, high-performance operation.

    We break down their entire process—from prepping dough days in advance, managing dietary restrictions on the fly, and optimizing workflow with parbaked pizzas, to executing a flawless dinner service under extreme time pressure. This episode reveals the real “secret sauce” behind catering success: preparation, systems, and the ability to adapt when things don’t go as planned.

    Highlights:

    01:00 – Serving 58 pizzas in 45 minutes: the challenge

    01:10 – Why wedding catering is more complex than it looks

    01:21 – Introducing Fired Up Fresh and their mobile catering model

    01:30 – The 2-month preparation process behind each event

    01:43 – Setting up on-site: trailer, tent, and buffet logistics

    01:55 – Starting the oven hours before service

    02:14 – Managing pizza temperature and quality

    02:24 – Calming clients and building trust on wedding day

    02:49 – The mental pressure of catering events

    03:05 – Handling dietary restrictions and last-minute changes

    03:27 – Improvising ingredients on the fly

    03:44 – The importance of preparation and sleep

    04:06 – Confidence built through experience

    04:22 – Simplifying the menu for efficiency

    04:34 – Preparing appetizers and charcuterie cups

    04:50 – Coordinating service across multiple locations

    05:02 – Experiencing the wedding while waiting for service

    05:32 – Preparing pasta and additional menu items

    06:02 – Finalizing the pizza menu for the event

    06:18 – Why parbaking dough saves time during service

    06:49 – Streamlining the pizza assembly process

    07:10 – “The 7 Ps”: proper planning prevents poor performance

    07:31 – The real secret sauce: systems and organization

    07:48 – Managing pizza flow and buffet consistency

    08:04 – Transitioning from prep to full service

    08:20 – Trusting your team during high-pressure moments

    08:34 – Finding rhythm during peak service

    08:53 – Managing extreme oven temperatures

    09:01 – Producing pizzas at high speed during service

    09:16 – Optimizing layout for faster workflow

    09:32 – Why parbaking is a game-changer

    09:46 – Creating custom meals for dietary needs

    10:03 – Serving gluten-free and dairy-free guests

    10:19 – Matching the wedding aesthetic and theme

    10:44 – Designing a seamless guest experience


    Follow them:https://www.instagram.com/firedupfresh/

    https://www.firedupfresh.net/https://www.facebook.com/people/Fired-Up-Fresh/100054240770535/


    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: claire@whatsgooddough.com


    Topic:wedding catering pizza, mobile pizza catering, pizza catering business, wedding food catering ideas, catering for weddings, pizza for weddings, mobile catering business, food catering behind the scenes, wedding catering tips, high volume catering, catering workflow, catering preparation, event catering business, pizza catering service, outdoor wedding catering, catering logistics, catering setup process, food service at weddings, catering stress management, catering team workflow, pizza business catering, pizza event service, artisan pizza catering, catering for large events, catering 100 guests, catering dietary restrictions, gluten free catering options
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    15 m
  • Jeremy and Michele of Gabacool Provisions

    Jeremy and Michele of Gabacool Provisions
    Mar 17 2026
    What if the smartest way to start a pizza business isn’t opening a restaurant… but avoiding rent entirely?In this episode of the What's Good Dough Podcast, we spend the day with Jeremy and Michelle, the team behind Gabacool Pizza, an award-winning pizza pop-up that built a powerful brand without the massive overhead of a traditional restaurant.From prepping in a commissary kitchen to selling out at brewery pop-ups, they’ve built a business that prioritizes flexibility, creativity, and community.Throughout the episode, they break down their entire workflow—from prep and transport logistics to branding, menu design, and the realities of running a food business without a permanent location.If you've ever thought about starting a pizza business but were intimidated by restaurant rent, this episode offers a real blueprint.Highlights:02:57 – Arriving at the Petaluma commissary kitchen03:12 – Why pop-ups still need a legal kitchen space04:25 – Storage rules and health regulations for food businesses04:57 – Managing trips between the kitchen and the event location05:39 – Preparing ingredients for hundreds of pizzas in a shared fridge06:39 – Organizing dough trays and prep workflow09:41 – Why their commissary kitchen supports the local community10:43 – Supporting artists and designing the Gabacool brand11:19 – How they originally transported their entire pizza operation in small cars12:00 – Designing a van setup for maximum efficiency16:00 – Packing equipment and organizing mobile pizza operations20:00 – Why brewery pop-ups work as a business model23:57 – Building real relationships with brewery partners25:10 – Selling out early and the challenges of high demand30:00 – The realities of running a pizza pop-up every weekend37:24 – The physical demands of catering and pop-up events38:53 – Creating a clean and memorable pop-up brand experience46:05 – Lighting, propane, and the technical side of running a mobile kitchen50:00 – Dialing in oven temperatures for outdoor pizza service01:00:00 – The moment a pop-up setup starts feeling like a real restaurant01:05:49 – Creating weekly specials using local farm ingredients01:06:20 – Non-food tasks required to run a food business01:06:30 – Branding, merch design, and social media strategy01:08:55 – Running a business without a traditional office01:10:48 – Designing marketing materials from a phone or tablet01:11:04 – Michelle’s background in events, design, and hospitality01:15:30 – Learning to run multiple pizza ovens during service01:16:40 – The trial-and-error process of improving systems and workflow01:16:47 – Winning a scholarship to Pizza University01:19:00 – Overcoming imposter syndrome in the pizza industry01:31:25 – Dough ball size, fermentation, and pizza technique01:34:00 – Jeremy’s culinary school experience and career path01:35:42 – Breaking down how their pizza bakes in the oven01:50:24 – Reflecting on making over 20,000 pizzas and building a communityFollow them:https://www.gabacoolprovisions.com/https://www.facebook.com/profile.php?id=61557383763722https://www.instagram.com/gabacool_provisions?igshid=NzZlODBkYWE4Ng%3D%3D&utm_source=qrThank 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: claire@whatsgooddough.comTopic:pizza pop up, pizza pop up business, pizza pop up restaurant, starting a pizza business, pizza business blueprint, how to start a pizzeria, pizzeria startup costs, restaurant startup without rent, pizza entrepreneurship, pizza business model, commissary kitchen pizza, pop up restaurant business, brewery pop up food, pizza brand building, pizzeria marketing, pizza business tips, pizza entrepreneur story, award winning pizza
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    1 h y 51 m
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