What kind of pizzaiolo uses eight flours, 80% hydration, and 100% sourdough—and somehow makes it all work?In this episode of What’s Good Dough, Eidref is with Ethan Speizer of Solamente Pizza in Las Vegas, who’s on a mission to do the impossible: create mind-blowing pizza using up to eight different flours, with an 80% hydration dough, all made from 100% sourdough starter.Ethan walks us through every step of his ultra-technical process, from taming wet, high-hydration dough to choosing the perfect flour blends, running his ovens like a pro, and creating some of the most jaw-dropping pizza you’ll ever see. It’s an episode for true pizza nerds—or anyone who loves geeking out over delicious food.Highlights:00:02 – Ethan’s mission to do what people said couldn’t be done00:46 – Secrets of balling high-hydration dough and why sealing matters01:26 – The race against time before dough ferments too far02:05 – Common mistakes when handling dough and the mozzarella analogy03:01 – Hydration levels, flour strength, and W ratings explained03:17 – Why Ethan blends up to 8 flours for the perfect dough04:45 – Fermentation timelines and maximizing flavor without sourness05:17 – Why scraping every last bit of dough matters for consistency05:54 – When water expulsion means success rather than failure06:11 – The science of breaking up the biga for better water absorption08:16 – Cheese talk: the Bacio blend of cow and buffalo milk09:00 – Stretching dough vs. stretching with toppings and how dough changes daily09:19 – Solamente’s signature pizza with honey ricotta and truffle oil09:46 – Mastering the Neapolis Moretti oven for wood-fired results10:35 – The secret semolina/rice flour blend for stretching dough11:09 – High-volume pizza production in the Neapolis 6 oven11:45 – The story behind the Daniel Gigi pizza with horseradish and butter12:32 – Starting the 100% biga process and why water is added slowly16:01 – The windowpane test for perfectly developed gluten16:29 – Bringing it full circle back to dough ballingCheck out Solamente Pizza and Pasta here:https://solamentepizza.com/ https://www.facebook.com/people/Solamente-Pizza/100077691651763/https://www.instagram.com/solamentepizzalvhttps://www.tiktok.com/@solamentepizzalvThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3up Shot by Tristan Marr and Alexia RefilEdited by Valentine PhelippeauTopics:pizza podcast, sourdough pizza, high hydration dough, artisan pizza, Ethan Speizer, Solamente Pizza, Las Vegas pizza, pizza making, pizza tips, pizza secrets, pizza techniques, pizza dough, pizza recipe, Neapolis Moretti oven, pizza flour blend, pizza fermentation, pizza crumb, pizza stretching, mozzarella cheese, gourmet pizza, pizza business, artisan dough, pizza baking, pizza crust, pizza trends, pizza science, perfect pizza, how to make pizza, pizza oven, advanced pizza techniques

How do you manage legacy and ambition? Here is the conversation with two brothers who have turn their family pizzeria into a growing brand while honoring a powerful legacy. Listen in on whether or not they can meet their goal of 20 locations in the next 5 years.In this episode, guest host Kenneth MacFawn sits down with Gerry and Dan Buontempo of Frank’s Pizza and Pasta in Baltimore. Raised in the business since childhood, the brothers share how they took over their father’s beloved neighborhood shop and transformed it through calculated growth, recipe innovation, and a deep respect for their family roots. From competing on the world pizza stage to navigating viral fame and cheesesteak obsession, this is a story of grit, legacy, and vision.Highlights:00:00 – Meet Jerry & Dan from Frank’s Pizza and Pasta, guest host intro00:47 – Growing up in the shop: cleaning tables at age 602:28 – Stretching dough & cheesesteak lessons from the flat top04:36 – The great remodel & moving to an old-school dough process08:00 – How a diesel-powered box truck solved their dough storage crisis09:15 – Planning for growth: multi-unit expansion strategy13:32 – Winning in Vegas: pizza competitions and camaraderie16:20 – A pizza rescue moment at the Expo with Lee from Moto Pizza25:06 – The tragic story behind the name “Frank’s”29:59 – Vision for the future: roles, systems, and stepping back33:12 – Marketing vs. product: what truly brings people back36:27 – Jerry’s obsession with perfecting pizza flavor and texture42:12 – What’s the next big pizza style? (Hint: tavern pizza dreams)43:49 – Dave Portnoy’s review and the resulting sales explosion46:56 – Balancing being a destination and serving their neighborhood48:46 – Cheesesteaks take the spotlight: learning from Angelo’s52:53 – Baltimore cheesesteaks vs. Philly style55:00 – Smashburger obsession and chasing flavor1:00:13 – Why they don’t serve wings—and why they never willCheck out Frank's Pizza and Pasta here:https://www.facebook.com/frankspizzaandpastahttps://frankspizzaandpasta.com/ https://www.instagram.com/frankspizzaandpasta Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3up DM [@whatsgooddough](https://www.instagram.com/whatsgooddough/#)https://www.instagram.com/whatsgooddough/email me: [claire@whatsgooddough.com](mailto:claire@whatsgooddough.com)Topics:family pizzeria success story, how to grow a pizza business, multi-unit restaurant growth, scaling a restaurant brand, pizza expo interview, Frank’s Pizza and Pasta Baltimore, restaurant legacy story, pizza competition insights, family-owned restaurant journey, pizza shop expansion strategy, artisan pizza dough techniques, cheesesteak business growth, old-school dough recipe, restaurant systems and operations, Dave Portnoy pizza review effect, pizza and cheesesteak restaurant, pizza shop marketing vs quality, East Coast pizzeria, Baltimore pizza scene, Frank’s Pizza Baltimore, Bontempo brothers, Maryland restaurant owners, Baltimore cheesesteaks

How do you build buzz when you’re just two guys and a window in the cold?

Today, we are with Tony and Will from Paulie Gee’s Logan Square to break down what it really took to go from serving slices through a window during the height of COVID to becoming a must-stop pizza spot in Chicago. They open up about the challenges of keeping a consistent product and the surprising key lessons learned from running a slice shop. We also explore his approach to menu changes, his philosophy on what makes the perfect slice, and how he’s adapted to industry shifts.

Highlights:00:24 - “It took two years to really pick up” — Tony and Will get real00:35 - Window service days: tilt-up windows, outdoor payments, and frozen fingers01:15 - A year without indoor dining, hustling through Chicago weather01:45 - Year two bounce-back: a 50% increase and more foot traffic02:20 - Opening up the dining room: a real turning point02:50 - “You don’t need a box!” — re-training customer habits03:20 - Chicago’s love for bags… and double-bagging pizza03:55 - The slice is best when it’s hot — not riding in a plastic bag04:20 - Logan Square vs. Wicker Park: two ‘hoods, two pizza preferences05:00 - Why the window is full of meat slices now06:15 - Late-night regulars and the rhythm of a slice shop07:30 - Final thoughts from Tony and Will: “It takes time — but if you adapt, they’ll come”

Check out Paulie Gee’s Logan Square here:https://pauliegee.com/restaurant/paulie-gees-logan-square/https://www.instagram.com/pauliegeeslogansquare/

Check out Paulie Gee’s Wicker Park here:https://www.instagram.com/pauliegeeswickerpark/https://pauliegee.com/restaurant/wicker-park-slice-shop/

Thank you to our show sponsors:Corto:https://bit.ly/457DNII

Bacio Cheese:

https://bit.ly/3FmQ3up

Shot By Tristan Marr + Alexia Refil

Edited by Valentine Phelippeau

Topics:

Paulie Gee, Paulie Gee’s Pizza, Paulie Gee’s Pizzeria, artisan pizza, wood-fired pizza, New York pizza, pizza business, pizza entrepreneur, pizza industry, pizza restaurant, pizza-making tips, Paulie Gee interview, pizza dough techniques, pizza branding, running a pizzeria, pizza restaurant management, pizza business growth, pizza marketing, best pizza in New York, pizza community, pizza chef insights, restaurant success, pizza passion, pizza craftsmanship, pizza business strategies, independent pizzeria, pizza innovation, Paulie Gee’s story, pizza business challenges