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Dough-lympic Endurance w/ Ryan Ososky of D-Town Pizzeria

Enter the world of gourmet Detroit Style pizza with Ryan Ososky, the mastermind behind D-Town Pizzeria. Uncover the secrets of crafting award-winning Detroit-style pies, including a luxurious $100 wagyu creation. Follow Ososky's path from chef to pizza innovator as he navigates LA's cutthroat culinary landscape. Explore the ins and outs of pizzeria licensing, menu diversification, and the grit required to thrive in the restaurant business. This episode serves up a hearty slice of entrepreneurial wisdom, perfect for aspiring restaurateurs and pizza enthusiasts alike.

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In This Episode

  • Pizza Innovation: Ryan Ososky of D-Town Pizzeria incorporates unique toppings and techniques in his Detroit-style pizzas, including a $100 wagyu beef pizza that won at the International Pizza Challenge.

  • Restaurant Expansion: D-Town Pizzeria expanded through a licensing agreement, allowing the brand to open in a food hall without direct management, providing royalty income.

  • Culinary Background: Ososky’s extensive chef experience, including working with Wolfgang Puck, influenced his approach to creating innovative pizzas and running a successful pizzeria.

  • Business Challenges: Operating a pizzeria in Los Angeles presents unique challenges, including the need for constant innovation and adapting to customer preferences, such as offering vegan options.

  • Entrepreneurship Lessons: Ososky emphasizes the importance of self-belief and taking risks in restaurant ownership, suggesting that he might have started his own business earlier if he had more confidence.

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