Well Baked w/ Doug Miriello of DIMO’S APIZZA

This Episode’s Sponsors→ 🌾 Use Code: PIE2PIE to Get 15% Off Cairnspring Mills Flour: https://bit.ly/CairnspringMills 🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage 🍕  Be in Business for yourself, not by yourself w/ SLICE : https://bit.ly/SLICENOW   Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737   Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/   My Amazon Storefront: https://www.amazon.com/shop/alexkoons     On this episode, we sit down with Doug Mirielo, owner of DIMO's Apizza in Portland, Oregon, to discuss his incredible journey from opening with just $6,000 to creating one of the most unique pizza operations in the Pacific Northwest. Doug shares the story behind his unconventional two-oven method (Pizza Master + wood-fired oven), moving from the East Coast to LA to Portland, becoming a new dad during COVID, and why he's expanding with a deli concept next door. Plus, we dive into customer entitlement, the broken tipping system, and Doug's hot takes on pizza trends.   Chapters: 00:00 - Opening: Why Doug Started DIMO's Apizza in Portland 02:00 - How to Start a Pizza Shop with $6,000: Doug's Pop-Up Origin Story 05:22 - Opening a Pizzeria During COVID: New Dad, New Business Challenges 10:06 - Pizza Business Partnerships: When to Walk Away from Bad Deals 13:40 - Pizza Shop Management: Leading Teams and Work-Life Balance 21:39 - The Two-Oven Method: Why DIMO's Uses Pizza Master + Wood Fire 25:46 - New Haven Style Pizza: Recreating East Coast Tradition in Portland 28:36 - Pizza Perfection: Well-Baked vs Lightly Baked Pies 32:10 - Pizza Oven Capacity: How Many Pies Can You Really Make? 37:13 - Pizza Shop Traditions: Ranch, East Coast Foods, and Customer Preferences 41:02 - Moving from LA to Portland: Why Pizza Shop Owners Leave California 48:36 - Pizza Business Expansion: Adding a Deli to Your Pizzeria 57:21 - Restaurant Build-Out Reality: Why Every Project Goes Over Budget 1:05:33 - Pizza Industry Problems: Customer Entitlement and Tipping Culture 1:17:21 - Overrated vs Underrated: Half-and-Half Pizzas, Secret Menus & Pizza Trends