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Artwork for What’s Good Dough- Pizza. Business. Life.

What’s Good Dough- Pizza. Business. Life.

A Pizza Journey
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FoodPodcastsArtsEN-USunited-statesDaily or near-daily
5 / 5
Whether it's pizza, business, or life, my guests and I are always talking about ways we can level up.I am a dough lover who started this podcast to learn about pizza and starting a pizzeria. So far, I have learned that there is so much more to it than just making pizza. On this show, we interview a range of guests- From 13-time World Pizza Champion Tony Gemignani, to the lesser known apartment baker who makes eye-catching pizza on Instagram, the conversations we have with our guests allow you to learn from their successes and avoid their failures!-Eidref(Eye-Drif)eidref@whatsgooddough.com
Top 50.1% by pitch volume (Rank #25037 of 50,000)Data updated Feb 10, 2026

Key Facts

Publishes
Daily or near-daily
Episodes
360
Founded
N/A
Category
Food
Number of listeners
Private
Hidden on public pages

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Public snapshot
Audience: Under 4K / month
Canonical: https://podpitch.com/podcasts/what-s-good-dough-pizza-business-life
Cadence: Active monthly
Reply rate: Under 2%

Latest Episodes

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

Sun Jan 18 2026

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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 pandemic 1:39 – Why smaller restaurants are winning right now 2:14 – Location strategy without foot traffic 3:27 – Designing the slice case 4:27 – Freshness standards and waste control 4:56 – Pricing slices and accounting for waste 5:51 – Customer-first mindset vs cost-saving mindset 6:21 – Weekly sales and waste benchmarks 6:53 – Scaling recipes from restaurant to slice shop 7:46 – Advice for aspiring slice shop owners 8:34 – Designing customer flow for high-volume service 9:19 – Final thoughts and takeaways Follow:https://www.instagram.com/lboogiesmith/?hl=en https://www.instagram.com/stateofmindslicehouse/ https://www.facebook.com/stateofmindslicehouse/ https://www.stateofmindslicehouse.com/ Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto:https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.com Topic: 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

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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 pandemic 1:39 – Why smaller restaurants are winning right now 2:14 – Location strategy without foot traffic 3:27 – Designing the slice case 4:27 – Freshness standards and waste control 4:56 – Pricing slices and accounting for waste 5:51 – Customer-first mindset vs cost-saving mindset 6:21 – Weekly sales and waste benchmarks 6:53 – Scaling recipes from restaurant to slice shop 7:46 – Advice for aspiring slice shop owners 8:34 – Designing customer flow for high-volume service 9:19 – Final thoughts and takeaways Follow:https://www.instagram.com/lboogiesmith/?hl=en https://www.instagram.com/stateofmindslicehouse/ https://www.facebook.com/stateofmindslicehouse/ https://www.stateofmindslicehouse.com/ Thank you to our show sponsors: Bacio Cheese: https://bit.ly/3FmQ3up Corto:https://bit.ly/457DNII Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/ Patreon Page: patreon.com/whatsgooddough DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.com Topic: 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

Key Metrics

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Pitches sent
13
From PodPitch users
Rank
#25037
Top 50.1% by pitch volume (Rank #25037 of 50,000)
Average rating
5.0
Ratings count may be unavailable
Reviews
34
Written reviews (when available)
Publish cadence
Daily or near-daily
Active monthly
Episode count
360
Data updated
Feb 10, 2026
Social followers
18.2K

Public Snapshot

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FoodPodcastsArts
Country
United States
Language
EN-US
Language (ISO)
Release cadence
Daily or near-daily
Latest episode date
Sun Jan 18 2026

Audience & Outreach (Public)

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Audience range
Under 4K / month
Public band
Reply rate band
Under 2%
Public band
Response time band
1–2 weeks
Public band
Replies received
1–5
Public band

Public ranges are rounded for privacy. Unlock the full report for exact values.

Presence & Signals

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Social followers
18.2K
Contact available
Yes
Masked on public pages
Sponsors detected
Yes
Guest format
Yes

Social links

No public profiles listed.

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Audience & Growth
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Monthly listeners49,360
Reply rate18.2%
Avg response4.1 days
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Sponsor signals
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Sponsor mentionsLikely
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Reviews

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5 / 5
RatingsN/A
Written reviews34

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Frequently Asked Questions About What’s Good Dough- Pizza. Business. Life.

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What is What’s Good Dough- Pizza. Business. Life. about?

Whether it's pizza, business, or life, my guests and I are always talking about ways we can level up.I am a dough lover who started this podcast to learn about pizza and starting a pizzeria. So far, I have learned that there is so much more to it than just making pizza. On this show, we interview a range of guests- From 13-time World Pizza Champion Tony Gemignani, to the lesser known apartment baker who makes eye-catching pizza on Instagram, the conversations we have with our guests allow you to learn from their successes and avoid their failures!-Eidref(Eye-Drif)eidref@whatsgooddough.com

How often does What’s Good Dough- Pizza. Business. Life. publish new episodes?

Daily or near-daily

How many listeners does What’s Good Dough- Pizza. Business. Life. get?

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