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 night

1:55 – From food truck muscle memory to restaurant survival

2:20 – Keeping the menu simple on purpose

3:25 – Oven temps, bake times, and “send it straight to hell”

3:55 – Educating customers on Neapolitan pizza

4:50 – Ranch on pizza (yes, proudly)

5:30 – Less cheese, more balance

6:30 – Why pizza was always the end goal

7:10 – Betting half their savings on a mobile pizza trailer

8:10 – The worst first catering event imaginable

9:00 – Why beer and wine drive ~30% of revenue

10:00 – Pricing reality: $18 pizzas and customer pushback

13:25 – Building out the restaurant themselves

14:30 – A full year to open the doors

15:05 – “What’s Good Dough?”

Follow Fired Pizza:

https://www.instagram.com/fired_pizza/?hl=en

Thank you to our show sponsors:

Bacio Cheese:

https://bit.ly/3FmQ3up

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email me: claire@whatsgooddough.com

Topic: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 big

2:56 – The accidental sugar-in-the-dough story 🍩

4:11 – Flour choices, competitions, and learning from Italy

5:11 – The Pittsburgh 50/50 provolone–mozzarella cheese blend explained

6:01 – Sauce philosophy: tomatoes, freshness, and staying consistent

7:06 – Winning awards, pizza loyalty, and why pizza gets so personal

8:21 – 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 realities

12:11 – What “good dough” really means: patience, time, and care

Thank you to our show sponsors:

Bacio Cheese:

https://bit.ly/3FmQ3up

Corto:https://bit.ly/457DNII

Ooni:https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006

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Topic:

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 podcast

Highlights

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 right

1:03 – Realizing the true cost of saying yes to family

1:21 – Lesson 1: Charge the right amount

1:25 – How pricing affects crew pay, food cost, travel, & mental load

2:50 – Lesson 2: Timing is everything, especially dough management

3:54 – Heat + travel = dough problems

4:58 – Lesson 3: The value of a dry run

5:17 – Venue challenges: steep hills, uneven ground, and access issues

5:34 – Lesson 4: Build a pro operation

7:26 – Why more reps = better service

8:05 – Experience grows, so should margins

8:32 – Shifting from side hustle to pro

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

first 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 gamble

1:46 – Touring the inherited bakery space & long-fermentation setup

2:13 – David’s pizza journey: from Pizza My Heart (2005) to top Bay Area kitchens

4:12 – How he scored a great lease during Market Street’s downturn

5:36 – Building a dream team & freeing himself up to do CEO-level work

6:55 – Who actually comes to Cheezy’s: tourists, office workers, locals, and theater crowds

8:32 – The scary slow days & the reality of running a business in downtown SF

9:27 – His unique oven setup, steam function, and plans for a sandwich program

10:51 – The origin story of the Gold Rush pizza & how a rough day led to a championship

11:55 – Breaking down the award-winning Gold Rush build: potatoes, pancetta, Mount Tam, smoked sea salt

13:53 – Dough philosophy: blending West Coast fermentation with East Coast structure

17:03 – First bites of the Gold Rush & why this pizza represents the whole shop

17:52 – Building the Grandma pie: haloumi, lamb sausage, pickled Fresnos, walnuts, muhammara

20:03 – Pulling the Grandma from the oven — aroma, color, texture

21:41 – Tasting the Grandma & why it’s one of the shop’s most unique offerings

22:12 – “What’s good dough?” — David’s wholesome take on life and gratitude

Check them out:https://www.instagram.com/chefdavidjacobson/?hl=en

https://www.instagram.com/cheezysartisanpizza/?hl=en

https://cheezysartisanpizza.com/story

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/

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DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.com

Edited By Valentine Phelippeau

Topic:

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 special

0:24 – Hybrid sourdough + instant yeast: flavor, reliability, and avoiding purist gatekeeping

1:31 – Why they call it a “hybrid,” not “sourdough pizza”

2:56 – Balancing craft & business: consistency over ego

4:18 – The Instagram DM that sparked their partnership

5:35 – Early plans, failed farmers market shop attempt, and finding their first location

9:50 – Signing the lease… then the pandemic hits

10:54 – Pivoting to IG-only ordering + hype-building during lockdown

12:58 – Scaling from 50 pizzas → 200/week in weeks

14:57 – “Pepperoni pays the bills” — product philosophy

17:48 – Blending culinary creativity with approachability

19:52 – The Cowabunga pizza: peanuts, pineapple, fried chicken — breaking the rules

20:53 – Dough ball sizes & why multiple formats matter for guests

22:19 – Flour blend + Pizza Master setup for hybrid baking

24:06 –Vegas story: losing the dough, flying a replacement overnight, still taking first place

27:12 – Press hits, hometown love, and sustaining momentum

30:30 – Awards = attention, but product = retention

32:04 – Why they document everything — impact on narrative + community

40:00 – Using the Equalizer for perfect slice cuts

42:06 – Pizza screens: scaling tool, not a shortcut

45:56 – Their cooked sauce profile + cheese approach

48:52 – Ingredient sourcing & adapting to import changes

57:05 – What’s next: dialing systems & global expansion

Check them out:https://www.cowabungapizzeria.ca/

https://www.instagram.com/cowabungapizzeria/?hl=en

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

Edited By Valentine Phelippeau

Topic: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

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 pizza

1:05 – Johnny Baguette origins: naming pizzas after favorite songs

1:33 – What’s on the “Johnny Baguette” — sausage, Calabrian chilies, and orange zest

1:46 – Matt’s 120V oven setup and dialing in his hybrid pizza style

2:04 – Early days: making 18-inch New York pies during COVID

2:17 – From pizza peel salesman to full-blown pizza maker

2:28 – Working at PizzaCraft and testing ovens at Orchard Supply

2:55 – The first “parking lot pizza fest” and how it sparked his obsession

3:14 – Moving to the Bay and immediately eating at Tony’s

3:37 – Discovering The Pizza Bible and diving deep into sourdough

4:13 – Learning sourdough through trial and failure

4:36 – Staying calm under pressure at Pizza Fest

5:02 – “Just make it beautiful”: how Matt motivated his team

5:26 – Resisting the urge to constantly tweak recipes

6:07 – Balancing creativity and consistency in dough making

6:14 – Inspired by Japanese milk bread and hydration experiments

6:37 – Keeping pop-up recipes stable for the team’s workflow

7:10 – The magic of orange zest and fennel sausage pairing

7:24 – Pre-bake oil trick: getting crispy, blistered crusts

7:55 – Comparing Pizza Fest 2024 vs. 2025 performances

8:27 – Why this year’s operation outshined last year’s dough

9:00 – How dough flavor can complement or clash with toppings

10:08 – Bulk fermentation: finding the perfect timing and temp

10:36 – Consistency over perfection — training the team for any dough

10:58 – Finding joy in service: pizza as personal therapy

11:54 – “What’s Good Dough?” — Matt’s heartfelt answer

Check them out:

https://www.instagram.com/evolutionbake/?hl=en

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/

DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.com

Edited By Valentine Phelippeau

Topics:

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

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 begins

1:13 – Serving 160–200 slices a day at the industrial park

1:37 – The constant rhythm of a one-man pizza operation

2:0 1– Why they only serve 14-inch pizzas from the trailer

2:12 – Turning the trailer and shop into two unique pizza experiences

2:33 – Why customers love the 14-inch “just right” size

3:03 – Training new staff vs. trusting experienced hands

3:27 – The difference between shop and trailer pizza vibes

3:50 – The lunch rush: slammed lines and high heat

4:20 – Real oven temps: why 485°F doesn’t tell the full story

5:01 – Managing oven zones and cooking speeds

5:32 – Preparing for events: The Harley-Davidson Proving Grounds

5:54 – Becoming one of the OG food trailers in the area

6:08 – Catering and pricing: from kids’ parties to weddings

6:47 – Cranking out 10 pizzas in 20 minutes

7:05 – Life inside the trailer: AC, generators, and grit

8:56 – Sold out! Wrapping up another busy day

10:23 – The toughest part about opening a restaurant

10:41 – Balancing the food truck and restaurant grind

11:13 – Lessons learned: staffing, systems, and scaling

11:24 – The one mistake he’d avoid next time

11:55 – “What’s Good Dough?” — Charlie’s heartfelt answer

Check them out:

https://www.instagram.com/charliespizzeria/?hl=en

https://www.facebook.com/ray.cullison/

Thank you to our show sponsors:

Corto:https://bit.ly/457DNII

Bacio Cheese:

https://bit.ly/3FmQ3up

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

Edited By Valentine Phelippeau

Topics:

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

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 pepperoni

Esther's Kitchen Full EP

3:53 – Recognition from the best: Wylie Dufresne, Chris Decker, and other culinary giants show their respect

Esther's Kitchen Full EP

6:08 – Honest takes on Italian pizza: Why pizza in Italy isn’t always what you think, and the lessons Esther’s team brought home

11:13 – Bread in the desert: The science of sourdough and how Vegas’ extreme climate shaped their dough program

18:33 – Growth & community: Why Esther’s started with a simple menu—and how it became a neighborhood-defining restaurant

32:53 – Kitchen culture: Humbling egos, building systems, and holding impossible standards for pasta and pizza service

36:53 – Esther’s three rules: Don’t die, don’t believe the hype, and never settle

54:53 – Locals first: Why Esther’s isn’t a tourist restaurant and how they share their knowledge openly

1:04:53 – Always evolving: Seasonal menus, experimental pastas, and reviving old dishes with new mastery

Esther's Kitchen Full EP

1:10:53 – 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/457DNII

Bacio Cheese:

https://bit.ly/3FmQ3up

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

Shot by Marlin Mack

Topics: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