What's Good Dough?

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 founder Odie O’Connor to discuss one of the fastest-growing pizza concepts in Southern California.From building a vegan Detroit-style pizza brand in Portland to launching a surf-inspired sourdough pizza shop that generated over $1 million in its first few months, Odie shares the systems, mindset, and lessons behind scaling a high-volume restaurant. This conversation covers dough production, team building, customer service, expansion plans, and the mental challenges that come with explosive growth.Highlights:00:52 – Crushing Projections: From $6K Days to $16K Days01:12 – Producing Up to 800 Pizzas Per Day01:42 – The Dough System Powering High Volume02:12 – Why Odell Returned to San Diego02:42 – Building a Surf, Skate & Punk Rock Pizza Brand03:12 – The Unexpected Explosion in Sales03:42 – Scaling Without Selling Out04:12 – Managing a 22-Person Team During Peak Service04:32 – Redefining What's Possible in a Small Space04:52 – What Good Dough Means to Odell05:22 – High Hydration, Long Fermentation & Sourdough05:52 – Switching From Conveyor Ovens to PizzaMaster Ovens06:32 – The Hardest Part of Running a High-Volume Restaurant07:12 – Training Pizza Makers Under Pressure07:42 – Handling Customer Complaints the Right Way08:22 – Why Great Customer Service Builds Loyalty08:52 – Growing From Pop-Up to Food Truck to Brick & Mortar09:32 – Why Starting Small Matters09:52 – The Pizza That Defines Odie's10:22 – Expanding to a Second Location10:52 – Raising Capital and Scaling the Brand11:32 – Surpassing First-Year Revenue Goals12:12 – The Reality of Overnight Success12:42 – Managing Stress as an Entrepreneur13:22 – Therapy, Mindset, and Staying Present14:02 – What If Everything Goes Right?14:32 – Gratitude, Success, and Building Something You LoveFollow them:https://www.instagram.com/propizzamaker/https://www.facebook.com/papaspizzacaborojo/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]:odies pizza, odie's pizza san diego, san diego pizza, sourdough pizza, sourdough pizza shop, pizza business growth, high volume pizzeria, pizza restaurant systems, pizza dough production, pizza master ovens, pizza entrepreneur, pizza shop success story, restaurant scaling, restaurant operations, pizza business podcast, what’s good dough podcast, eidref podcast, surf skate pizza culture, california pizza, pizza startup story, million dollar pizzeria, restaurant leadership, pizza team building, pizza customer service, expanding a pizzeria, restaurant growth strategy, pizza industry insights, opening a second restaurant, successful pizza business, san diego food scene, artisan pizza business, pizza operator mindset

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 upgrades he's making to his pizza catering setup for 2026.After five years of catering as a side hustle, a sudden influx of new bookings pushed him to rethink every part of his operation. From cooler systems and organization hacks to rotating pizza stones and workflow improvements, this episode is all about working smarter, delivering a better customer experience, and building a catering business that scales.Whether you're a pizza caterer, food entrepreneur, or mobile pizza operator, you'll find practical ideas you can implement immediately.Highlights:00:52 – Why 2026 Is a Big Year for Pizza Catering01:32 – The Question That Improves Every Event01:52 – Upgrade #1: Bigger Coolers, Fewer Trips02:52 – Keeping Food Safe During Delays03:42 – Titan Ice Packs vs Traditional Ice04:12 – Upgrade #2: Every Bin Has a Job05:22 – Why Clear Bins Aren't the Real Solution05:52 – Building a System Instead of Buying More Gear06:52 – Creating Bin Checklists and Team Reference Cards08:07 – Solving the "Where Is Everything?" Problem08:52 – Upgrade #3: Contractor Bags for Faster Cleanup09:52 – Protecting Equipment and Saving Your Back10:52 – Using Business Credit Cards to Fund Upgrades11:22 – Upgrade #4: Rotating Pizza Stones12:32 – How Rotating Stones Improve Consistency14:02 – Better Heat Distribution and Faster Production15:12 – Why Better Execution Creates More Referrals16:12 – Reinvesting Catering Profits Into the Business16:22 – Upgrade #5: Using an Ooni Volt as a Pizza Warmer17:52 – Serving More Guests Without Sacrificing Quality18:52 – Battery Power Solutions for Mobile Catering19:42 – Upgrade #6: Bed Risers for Higher Workstations20:32 – Saving Your Back During Long Events20:57 – Upgrade #7: Sliding Pizza Peels21:42 – The Cheapest Upgrade That Saves the Most Time22:02 – Lessons Learned and Final Thoughts7 PRO UPGRADES FOR PIZZA CATERING — GEAR LIST• Igloo Max Cold 150 qt (topping cooler) → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Igloo Max Cold 150 qt (dough cooler) → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Titan High Performance Ice Packs (8-pack) → https://www.costco.com/p/-/titan-high-performance-ice-packs-8-pack/4000241024• HDX 40-gallon storage tote → https://www.homedepot.com/p/HDX-40-Gal-Tough-Storage-Tote-in-Black-with-Yellow-Lid-999-40G-HDX/328027044• Hefty 55 Gal No Scent Contractor Bags (16 pk) → https://www.walmart.com/ip/Hefty-Heavy-Duty-Contractor-Extra-Large-Trash-Bags-55-gallon-16-Count/40547485• 💳 Chase Ink Business Cash → http://chase.com/• Ooni Rotating Stone → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• Ooni Volt 1 → https://www.awin1.com/cread.php?awinmid=77074&awinaffid=1800006• OUPES Exodus 2400 Portable Power Station → https://oupes.com/products/oupes-exodus-2400-portable-power-station-2400w-2232wh• Bacio Cheese — operator sample request → https://bit.ly/3FmQ3up• Temu sliding pizza peel → https://www.temu.com/sliding-pizza-peel--pizza-spatula-paddle-transfers-pizza-perfectly-to-oven-or-stone-pala-pizza-scorrevole-g-601101783448977.html• Utopia Bedding Bed Risers (3"/5" adjustable) → https://www.amazon.com/Utopia-Bedding-Premium-Adjustable-Furniture/dp/B073WFCV1L• Lifetime 6-foot folding table (Costco) → https://www.costco.com/p/-/lifetime-commercial-6-fold-in-half-table-2-pack/4000390113•Corto → ]https://bit.ly/457DNIITopic:pizza catering, pizza catering business, mobile pizza catering, pizza catering equipment, pizza catering setup, pizza catering upgrades, pizza business tips, pizza catering workflow, mobile pizzeria setup, pizza operator tips, pizza catering systems, rotating pizza stone, ooni rotating stone, ooni volt pizza warmer, pizza catering cooler setup, pizza catering organization, pizza catering bins,

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 Santos of Square Pizza Co., a pizzeria quietly doing massive numbers out of a tiny shop in Pacific Beach.Fred and his partner Bruno bootstrapped everything themselves, worked brutal hours for years, and built a cult following around square pizzas most people had never even heard of. This conversation dives into sacrifice, systems, dough philosophy, and the long grind behind building a real pizza business from scratch.Highlights:01:11 – A 900ft² Pizza Shop Doing $1 Million a Year01:32 – Living Inside the Shop to Make It Work01:50 – Massive Volume Without a Dining Room02:00 – Why Staying Open Until 2AM Matters02:12 – Winning First Place at Pizza Expo02:22 – Going Viral Across San Diego02:35 – Selling Hundreds of Pizzas After the Win02:51 – Fred’s East Coast Pizza Roots03:42 – Learning From Busy Sicilian Family Shops04:07 – Bringing Square Pizza to San Diego04:12 – Working 105+ Hours Every Week04:48 – Bootstrapping the Entire Business05:35 – Why Most Restaurants Fail Early05:50 – Building a Business Like Planting a Tree05:54 – The Dough System Behind Their Pizza06:20 – Beach Pizza: A Style Most People Don’t Know06:29 – The Unusual Techniques Behind Beach Pizza06:43 – Why They Use Paper Plates for Dough07:42 – Running One of the Tightest Small-Shop Operations08:14 – Expanding After Nearly a Decade of Grinding08:32 – What Fred Is Truly Grateful ForFollow them:https://squarepizzaco.com/http://www.facebook.com/squarepizzacohttps://www.instagram.com/squarepizzacohttps://www.tiktok.com/@squarepizzacoThank 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]:square pizza co, fred santos pizza, san diego pizza shop, pacific beach pizza, million dollar pizzeria, bootstrapped pizza business, pizza expo winner, detroit style pizza san diego, beach pizza, square pizza business, how to open a pizzeria, pizza shop success story, independent pizzeria, restaurant hustle story, pizza dough system, high hydration pizza dough, pizza business podcast, what’s good dough podcast, eidref podcast, restaurant entrepreneur story, small shop big revenue, pizza industry insights, pizza operator story, pizza business growth, chef driven pizza, successful pizza shop systems

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 Pizza Maker of the Year, to unpack one of the most interesting contradictions in pizza.Ryan has the trophies, the technique, and one of the most dialed-in Detroit-style pies in West Hollywood—but the crowds haven’t always matched the accolades. From building award-winning pizza to navigating the brutal economics of running a restaurant in Los Angeles, this conversation gets into what success in the pizza business really looks like.Highlights:00:52 – Winning Awards vs Winning in Business01:02 – Meet Ryan: 3-Time World Champion01:22 – Why Trophies Don’t Guarantee Customers01:52 – Building a Detroit-Style Pizza02:22 – The Reality: Not Busy Enough02:52 – What It Feels Like to Win but Struggle03:22 – What Actually Defines a “Real Win”03:52 – Competition vs Real-World Success04:22 – Why LA Is a Tough Market04:52 – High Costs, Labor, and Small Business Pressure05:22 – Why Restaurants Struggle to Survive05:52 – Still Showing Up and Staying in the Fight06:22 – What Makes Detroit-Style Pizza Different06:52 – Tasting the Product: Does It Deliver?07:22 – Dough Process & Fermentation Breakdown07:52 – Chef-Driven Pizza Concept Explained08:22 – Why Great Pizza Still Might Not Be Enough08:52 – The Big Question: What’s Missing?09:22 – Staying in the Game Despite the OddsFollow them:https://www.instagram.com/dtown_pizzeria/?hl=enhttps://www.dtownpizzeria.com/https://www.facebook.com/dtownpizzeria/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 business vs pizza awards, world pizza champion reality, why great pizza doesn’t guarantee success, restaurant struggles los angeles, detroit style pizza business, pizzeria marketing problems, why restaurants fail even with awards, chef driven pizza concept, small business restaurant challenges, pizza shop not busy problem, pizza competition vs real world success, building a successful pizzeria, restaurant profitability issues, pizza industry truth, running a pizzeria in la, high cost restaurant operations, independent pizza shop struggles, what makes a pizzeria successful, pizza customer demand vs quality, food business reality check