HeyJaredWhat's Good Dough?
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.
- Indexed episodes, last 90 days
- 6
- Latest publication
- Sep 14, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 19, 2026
Latest episodes
Booked a $10k Wedding. Practiced By Making Pizza For 200 People (opens the original)
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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 176 people, and why he’s decided to step away from catering to focus on building a media company. Highlights: 0:52 – The Catering Event That Didn’t Go as Planned 1:30 – Why a “Bad” Catering Gig Can Still Be a Win 1:38 – What Serving 176 People Taught Him 2:10 – Why the Next 100-Person Event Feels Easier 2:17 – Bringing in Extra
This Tiny Kitchen Sells Out at 500 Pizzas (Frank's Pizza And Pasta Baltimore MD) (opens the original)
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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 Pizza & Pasta in Baltimore to talk about the family business, upgrading their pizza, handling explosive growth, and keeping the old-school feel that made the shop special. Highlights: 00:52 – Taking Over a Family Pizzeria During COVID 01:51 – The Bell Curve of a Multi-Generational Business 03:02 – Losing Their Pizza Guy & Steppi
The Best San Jose Pizzeria Yet To Be Discovered (The Last Round Tavern) (opens the original)
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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 San Jose and sits down with owner Caleb Orozco to talk about the unique pizza style he's bringing to the Bay Area.Their tavern-style pizza is thin, crispy, cut into squares, and loaded with ingredients all the way to the edge—but instead of the traditional cornmeal, Caleb uses a sourdough starter. The result is a pizza that's fami
Let's Make Award Winning Detroit Pizza with White Rabbit Gastro Pub (opens the original)
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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 Frederick, Maryland, home of the World Champion Detroit-style pizza and the team behind Rad Pies.The conversation goes way beyond pizza. From developing the famous Crust We Trust to building systems that allow the owner to step away from the day-to-day, this episode digs into restaurant growth, leadership, dough development, customer e
Is This The Best Detroit Style Pizza In All of Maryland? (Rad Pies MD) (opens the original)
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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 crust and airy dough, we’re putting their pies to the ultimate test.Highlights:00:07 — White Rabbit / Rad Pies intro & the accidental pepperoni frico crust00:40 — The 100% hydration dough01:04 — 25-year-old starter & 19-hour ambient fermentation02:03 — Why pro pizza makers avoid 100% hydration02:20 — Building the Detroit: killing t
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