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 challenge01:10 – Why wedding catering is more complex than it looks01:21 – Introducing Fired Up Fresh and their mobile catering model01:30 – The 2-month preparation process behind each event01:43 – Setting up on-site: trailer, tent, and buffet logistics01:55 – Starting the oven hours before service02:14 – Managing pizza temperature and quality02:24 – Calming clients and building trust on wedding day02:49 – The mental pressure of catering events03:05 – Handling dietary restrictions and last-minute changes03:27 – Improvising ingredients on the fly03:44 – The importance of preparation and sleep04:06 – Confidence built through experience04:22 – Simplifying the menu for efficiency04:34 – Preparing appetizers and charcuterie cups04:50 – Coordinating service across multiple locations05:02 – Experiencing the wedding while waiting for service05:32 – Preparing pasta and additional menu items06:02 – Finalizing the pizza menu for the event06:18 – Why parbaking dough saves time during service06:49 – Streamlining the pizza assembly process07:10 – “The 7 Ps”: proper planning prevents poor performance07:31 – The real secret sauce: systems and organization07:48 – Managing pizza flow and buffet consistency08:04 – Transitioning from prep to full service08:20 – Trusting your team during high-pressure moments08:34 – Finding rhythm during peak service08:53 – Managing extreme oven temperatures09:01 – Producing pizzas at high speed during service09:16 – Optimizing layout for faster workflow09:32 – Why parbaking is a game-changer09:46 – Creating custom meals for dietary needs10:03 – Serving gluten-free and dairy-free guests10:19 – Matching the wedding aesthetic and theme10:44 – Designing a seamless guest experienceFollow 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/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: [email protected]: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

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: [email protected]: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

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: [email protected]: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,

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 with Charlie Anderson, founder of Good Pizza Cleveland, to talk about the real work behind opening a modern slice shop. From menu minimalism and workflow design to dough fermentation, content creation, and long-term vision, this is a deep dive into what it actually takes to make great pizza— consistently.Highlights:2:05 – Building a New York-style slice shop in Cleveland4:15 – Modern pizzeria branding & restaurant interior design strategy6:00 – Why a 6-item pizza menu improves consistency and profitability8:30 – Weighing pizza toppings for cost control & operational consistency10:50 – Commercial pizza oven management: stone temp, bake time & workflow13:40 – The realities of running a high-volume slice shop15:30 – Quitting engineering to open a pizzeria full-time18:10 – From pizza pop-ups to brick-and-mortar restaurant ownership21:00 – Imposter syndrome as a pizza entrepreneur & content creator24:10 – Reverse-engineering New York pizza & building a pizza YouTube channel27:00 – Using Instagram & organic social media to grow a local restaurant30:00 – Poolish vs straight dough: 73% hydration pizza dough formula33:20 – Controlling dough temperature for consistent fermentation36:10 – Two-stage dough balling technique for stronger pizza crust40:00 – Why long fermentation doesn’t always mean better pizza43:00 – How to identify over-proofed pizza dough in a restaurant setting46:20 – Slice shop bottlenecks: staffing, speed & labor efficiency50:00 – Increasing restaurant revenue through operational efficiencyFollow them:⁠https://goodpizzacleveland.com/⁠⁠https://www.instagram.com/goodpizzacleveland/?hl=en⁠⁠https://www.tiktok.com/@goodpizzacleveland?lang=en⁠⁠https://www.youtube.com/@GoodPizzaCleveland⁠Thank 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: ⁠[email protected]⁠Topic:pizza podcast, what’s good dough podcast, good pizza cleveland, charlie anderson pizza, pizza business podcast, opening a pizzeria, slice shop business, modern pizzeria design, pizza dough fermentation, poolish pizza dough, high hydration pizza dough, new york style pizza, pizza consistency systems, restaurant workflow efficiency, small menu pizzeria, pizza by the slice, pizza oven management, pizza SOPs, scaling a restaurant, pizza content creation, restaurant social media strategy, pizza consulting, pizza entrepreneur story, food business podcast, behind the scenes pizzeria, pizza making process, dough fermentation tips, pizza equipment workflow, independent pizzeria, pizza industry insights

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. Highlights:0:00 – Why a Tight Menu Keeps Slices Fresh0:40 – Pros & Cons of Offering Fewer Pizzas1:20 – Meet Charlie Anderson of Good Pizza Cleveland2:00 – From First Pizza to Opening a Pizzeria2:45 – Designing a Modern Slice Shop Experience3:30 – Building a New York–Style Slice Shop in Cleveland4:10 – Why Good Pizza Only Offers Six Pizzas4:50 – Dialing in the Core Menu5:30 – Making the Pepperoni Pie6:00 – Four-Cheese Blend Breakdown6:30 – Shredding Cheese In-House6:50 – Solving the Sauce Consistency Problem7:20 – Sauce Application Without a Ladle7:50 – Perfect Slice Bake & Reheat StrategyFollow them:https://goodpizzacleveland.com/https://www.instagram.com/goodpizzacleveland/?hl=enhttps://www.tiktok.com/@goodpizzacleveland?lang=en https://www.youtube.com/@GoodPizzaClevelandThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3up Cheesehog- let them know What's Good Dough Sent [email protected] my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: [patreon.com/whatsgooddough](http://patreon.com/whatsgooddough)DM [@whatsgooddough](https://www.instagram.com/whatsgooddough/#)https://www.instagram.com/whatsgooddough/email me: [[email protected]](mailto:[email protected])Topic:pizza podcast, what’s good dough podcast, good pizza cleveland, charlie anderson pizza, pizza business podcast, opening a pizzeria, slice shop business, modern pizzeria design, pizza dough fermentation, poolish pizza dough, high hydration pizza dough, new york style pizza, pizza consistency systems, restaurant workflow efficiency, small menu pizzeria, pizza by the slice, pizza oven management, pizza SOPs, scaling a restaurant, pizza content creation, restaurant social media strategy, pizza consulting, pizza entrepreneur story, food business podcast, behind the scenes pizzeria, pizza making process, dough fermentation tips, pizza equipment workflow, independent pizzeria, pizza industry insights

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 State of Mind Slice House and the mind behind State of Mind Slice House in Palo Alto. Lars shares how lessons from past failures, smart pricing, and intentional design helped him build a high-performing slice shop during and after the pandemic.Highlights:0:52 – Opening during the pandemic1:39 – Why smaller restaurants are winning right now2:14 – Location strategy without foot traffic3:27 – Designing the slice case4:27 – Freshness standards and waste control4:56 – Pricing slices and accounting for waste5:51 – Customer-first mindset vs cost-saving mindset6:21 – Weekly sales and waste benchmarks6:53 – Scaling recipes from restaurant to slice shop7:46 – Advice for aspiring slice shop owners8:34 – Designing customer flow for high-volume service9:19 – Final thoughts and takeawaysFollow:https://www.instagram.com/lboogiesmith/?hl=enhttps://www.instagram.com/stateofmindslicehouse/https://www.facebook.com/stateofmindslicehouse/https://www.stateofmindslicehouse.com/Thank 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: [email protected]:pizza slice shop, slice house business, pizza shop success, small pizza shop, $2M pizza shop, high volume pizza shop, restaurant business model, pizza shop operations, slice shop pricing, pizza waste management, restaurant profit margins, pizza shop startup, opening a slice shop, pizza shop design, restaurant flow design, grab and go restaurant, pandemic restaurant success, pizza entrepreneur, restaurant owner interview, pizza podcast, food business podcast, how to open a pizza shop, pizza shop location strategy, slice case design, pizza industry insights, restaurant operations strategy, pizza business tips, independent pizza shop, state of mind slice house, lars smith pizza

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 night1:55 – From food truck muscle memory to restaurant survival2:20 – Keeping the menu simple on purpose3:25 – Oven temps, bake times, and “send it straight to hell”3:55 – Educating customers on Neapolitan pizza4:50 – Ranch on pizza (yes, proudly)5:30 – Less cheese, more balance6:30 – Why pizza was always the end goal7:10 – Betting half their savings on a mobile pizza trailer8:10 – The worst first catering event imaginable9:00 – Why beer and wine drive ~30% of revenue10:00 – Pricing reality: $18 pizzas and customer pushback13:25 – Building out the restaurant themselves14:30 – A full year to open the doors15:05 – “What’s Good Dough?”Follow Fired Pizza:https://www.instagram.com/fired_pizza/?hl=enThank 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: [email protected]: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 big2:56 – The accidental sugar-in-the-dough story 🍩4:11 – Flour choices, competitions, and learning from Italy5:11 – The Pittsburgh 50/50 provolone–mozzarella cheese blend explained6:01 – Sauce philosophy: tomatoes, freshness, and staying consistent7:06 – Winning awards, pizza loyalty, and why pizza gets so personal8:21 – 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 realities12:11 – What “good dough” really means: patience, time, and careThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIOoni:https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]: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 podcastHighlights

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 right1:03 – Realizing the true cost of saying yes to family1:21 – Lesson 1: Charge the right amount1:25 – How pricing affects crew pay, food cost, travel, & mental load2:50 – Lesson 2: Timing is everything, especially dough management3:54 – Heat + travel = dough problems4:58 – Lesson 3: The value of a dry run5:17 – Venue challenges: steep hills, uneven ground, and access issues5:34 – Lesson 4: Build a pro operation7:26 – Why more reps = better service8:05 – Experience grows, so should margins8:32 – Shifting from side hustle to proThank 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: [email protected] 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 gamble1:46 – Touring the inherited bakery space & long-fermentation setup2:13 – David’s pizza journey: from Pizza My Heart (2005) to top Bay Area kitchens4:12 – How he scored a great lease during Market Street’s downturn5:36 – Building a dream team & freeing himself up to do CEO-level work6:55 – Who actually comes to Cheezy’s: tourists, office workers, locals, and theater crowds8:32 – The scary slow days & the reality of running a business in downtown SF9:27 – His unique oven setup, steam function, and plans for a sandwich program10:51 – The origin story of the Gold Rush pizza & how a rough day led to a championship11:55 – Breaking down the award-winning Gold Rush build: potatoes, pancetta, Mount Tam, smoked sea salt13:53 – Dough philosophy: blending West Coast fermentation with East Coast structure17:03 – First bites of the Gold Rush & why this pizza represents the whole shop17:52 – Building the Grandma pie: haloumi, lamb sausage, pickled Fresnos, walnuts, muhammara20:03 – Pulling the Grandma from the oven — aroma, color, texture21:41 – Tasting the Grandma & why it’s one of the shop’s most unique offerings22:12 – “What’s good dough?” — David’s wholesome take on life and gratitudeCheck them out:https://www.instagram.com/chefdavidjacobson/?hl=enhttps://www.instagram.com/cheezysartisanpizza/?hl=enhttps://cheezysartisanpizza.com/storyThank 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: [email protected] By Valentine PhelippeauTopic: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