What's Good Dough?

He Sold 800k Pizzas on DoorDash. Did He Actually Make Money?

What happens when a pizza business gets too big for the systems that got it there? Eidref sits down with Marc from Square Pie Guys to talk about what happens when a pizza

Booked a $10k Wedding. Practiced By Making Pizza For 200 People

What Does It Really Take to Land High-Paying Pizza Catering Clients? In this episode, Eidref breaks down one of his toughest catering events, what he learned from serving

This Tiny Kitchen Sells Out at 500 Pizzas (Frank's Pizza And Pasta Baltimore MD)

What happens when a 41-year-old pizza shop suddenly goes viral and its tiny kitchen can barely keep up? In this episode, Eidref sits down with Gerry Buontempo of Frank’s

The Best San Jose Pizzeria Yet To Be Discovered (The Last Round Tavern)

What makes a tavern-style pizza stand out—and what does it take to build a pizzeria that can grow beyond the owner? In this episode, Eidref visits Last Round Tavern in S

Let's Make Award Winning Detroit Pizza with White Rabbit Gastro Pub

How do you build a successful pizzeria, empower your team, and still have a life outside the restaurant?In this episode, Eidref heads to White Rabbit Gastropub in Frederi

Is This The Best Detroit Style Pizza In All of Maryland? (Rad Pies MD)

In this episode of What's Good Dough, we head to Rad Pies in Maryland to see if their Detroit-style pizza lives up to the hype. Known for that signature crispy cheese cru

How a Failed Pizzeria Owner Built a Pizza Oven Empire

What makes this the "Ferrari" of pizza ovens? In this episode, we go inside the Marra Forni factory to see how the "Ferrari" of brick ovens is built. Founder Francesco M

Inside the SD Pizzeria That Did $3M Their First Year (Odie's Pizza)

What happens when a pizza shop expects to do $6,000 a day... but ends up doing $16,000? In this episode, Eidref visits Odie's Pizza in San Diego and sits down with found

7 Pro Upgrades to Transform Your Pizza Catering Setup

What are the best upgrades you can make to run smoother, faster, and more profitable pizza catering events? In this episode, Eidref breaks down the seven biggest upgrade

How A 900 Sq Ft Slice Shop In San Diego does $1M A Year

What does it really take to build a million-dollar pizza shop with no investors, no dining room, and only 900 square feet? In this episode, Eidref sits down with Fred Sa

Won 3 Pizza World Titles, But His Shop Is Empty. Why?

How can a three-time world pizza champion still struggle to fill his own shop? In this episode, Eidref sits down with Ryan Ososky, a three-time world pizza champion and

How He Became Puerto Rico's First World Pizza Champion

How far would you go to become a world pizza champion? In this episode, Eidref sits down with Wilhelm Rodriguez, a world pizza champion who spent years chasing one of th

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

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 pizzer

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

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

Jeremy and Michele of Gabacool Provisions

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

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

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 o

Charlie Anderson of Good Pizza

What happens when an engineer quits his job, goes all-in on pizza, and builds a slice shop obsessed with consistency? In this episode of What’s Good Dough, Eidref is wit

Why This Cleveland Pizza Shop Only Sells 6 Items

Most pizzerias have a huge menu, but this man, Charlie Anderson, only sells six pizzas. And this strategy is helping him in his quest to be the best pizzeria in the world

How A 1000 Sq Ft Slice Shop Does 2 Million A Year

What happens when you open a slice shop during a pandemic, with no dining room and no walk-in traffic? In this episode, we sit down with Lars Smith, Chef and Co-Owner of

They Told Him This Location Would Fail. Now He Sells 275 Pizzas in 4 Hours.

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’