In This Episode
- Dominic’s transition from corporate America to pizza: He was laid off from his pharmaceutical recruiting job just before his daughter was born, which sparked his leap into entrepreneurship and pizza-making.
- Pop-up journey: Dominic started doing pizza pop-ups in June 2023, initially making $700-800 per event. He’s now doing 2-3 pop-ups per week, earning around $2,000 per event.
- Sourdough focus: Dominic is passionate about sourdough pizza-making, enjoying the challenge and problem-solving aspects. He uses a blend of King Arthur Sir Lancelot and Sir Galahad flours.
- Detroit-style pivot: While he started with round pies, Dominic switched to primarily making Detroit-style pizzas for his pop-ups due to ease of execution and higher profit margins.
- Brick-and-mortar plans: Dominic is in the process of securing a lease for a permanent restaurant space, transitioning from pop-ups to a full-time pizzeria. He’s currently working on fundraising to make this happen.
This Episode’s Sponsors→
📨 MailWise Solutions: https://bit.ly/mailwise-solutions
🎶 Maestro Sausage: https://bit.ly/maestro-sausage
Get Yourself a New Gozney Oven: https://us.gozney.com/?dt_id=1529737
Here’s some FREE stuff →
🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe
🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/
