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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
  • 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
  • The $0 Rent Strategy That Launched An Award Winning Pizza Concept

    The $0 Rent Strategy That Launched An Award Winning Pizza Concept
    Mar 8 2026
    What if the smartest way to start a pizza business isn’t opening a restaurant… but avoiding rent altogether?In this episode, we spend the day with Jeremy and Michelle of Gabacool, an award-winning pizza pop-up that built a powerful brand without the massive overhead of a traditional pizzeria. From prepping in a $235/month commissary kitchen to selling out every weekend at brewery pop-ups, they’ve created a system that prioritizes flexibility, strong branding, and high-quality ingredients.We break down how their pop-up model works, why they refuse to pay venues to operate, the importance of creating a memorable brand presence, and how thoughtful dough fermentation and ingredient sourcing elevate their pizza. It’s a blueprint for anyone who wants to start a food business without the risk of a full restaurant lease.Highlights:00:00 – Women’s Pizza Month scholarship announcement00:22 – Why most famous pizzerias are run by men00:35 – The surprising cost Gabacool completely avoids00:51 – Introducing Jeremy & Michelle of Gabacool01:09 – Inside their $235/month commissary kitchen01:30 – Storing ingredients and prepping for 300–400 pizzas a weekend01:53 – Why traditional restaurant rent can reach $5k–$10k02:04 – Packing up for the pop-up service02:28 – Running a “sell-out model” for pizza nights02:43 – Arriving at Moonlight Brewing in Santa Rosa02:53 – The brewery partnership model03:04 – Why they refuse to pay venues to operate03:21 – Running a pizza business with almost zero fixed overhead03:47 – Setting up the pop-up restaurant tent04:03 – The $6,000 custom tent and branding strategy04:41 – Why strong visual branding matters for pop-ups04:53 – How branding helped people remember Gabacool05:05 – Setting up the kitchen and becoming a restaurant in minutes05:27 – The origin story of the Gabacool name05:52 – Running the business beyond cooking: design, website, merch06:06 – Building the business without a traditional office06:13 – Winning a Pizza University scholarship06:41 – How their pop-up kitchen workflow operates07:05 – Their dough formula: flour blend, hydration, and fermentation07:50 – Culinary training and lessons from the CIA08:14 – Evaluating the final pizza bake08:26 – The constant tweaking required for pop-ups09:07 – Sponsor segment: managing cheese costs in pizzerias09:11 – The “Snail of Approval” and what it represents09:42 – Growing from 10 pizzas a night to 65+10:03 – Why community is the real reward of running a pizzeria10:38 – Final takeaway: building a premium brand without a storefrontFollow 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, artisan pizza making, pizza dough fermentation, pizza dough recipe, pizza dough hydration, pizza fermentation process, pizza making techniques, pizza chef tips, pizza industry insights, pizza business strategy, pizza startup guide, mobile pizza business, food pop up business, restaurant pop up concept, pizza workflow kitchen, pizza equipment setup, pizza branding strategy, pizza small business,
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    11 m
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