This is a fun one. We have a wide array of operators in the Vegas pizza scene talking about their dough, their process, their experience, and more. Most importantly- they remind us to do what we love to do, and have fun doing it.   (1:09) Adriana Davis of Double Zero Pie and Pub (7:09) Johncarlo Ferraiuolo of Landini’s Pizzeria (11:38) Chef Bryan Forgione of Pizza Cake (19:23) Joey Gonzalez of Brooklyns Best + Alexander Quinn of Dom DeMarco’s (27:45) Frank Vento of Carmine’s Pizza Kitchen + John Arena of Metro Pizza Sign Up For Our Mailing List  https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio Our Town America https://www.ourtowndirectmail.net/ ⁠Famag Mixer Affiliate⁠ https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Posthttps://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/