On This Episode
The Evolution of “Fat Natty” Pizza
Josh reveals the origins of his unique “Fat Natty” pizza, which features a natural fermentation sourdough and a thicker, “fatter” crust. He explains how his pizza pop-up concept blends artisanal techniques with a nod to cannabis culture, showcasing a fresh take on the pizza scene.
Lessons Learned from Pizza-Making Experience
After making thousands of pizzas, Josh has honed his skills in diagnosing and fixing dough issues, with a sharp focus on fermentation and dough behavior. He shares valuable insights for anyone looking to start a pizza pop-up, emphasizing the importance of hands-on experience and learning from mistakes.
The Transition from Corporate to Pizza Entrepreneur
Josh discusses his career shift from working in corporate advertising to starting his own pizza pop-up. He highlights the challenges of leaving a stable job to pursue his passion for pizza-making, offering advice for those wanting to take the leap into the pizza industry and start their own pizza business.
Overcoming Setbacks and Embracing the Grind
Josh reflects on the ups and downs of his pizza pop-up journey, including overcoming a slow period in business and rebounding with a strong November. He shares how saying “yes” to every opportunity and embracing the hustle helped him navigate setbacks, offering key lessons for aspiring pizza entrepreneurs.
Sourdough Pizza and Dough Crafting
Josh delves into his sourdough pizza-making process, using a 3-day cold ferment to create the perfect pizza dough. He explains his meticulous approach to ingredients and dough techniques, providing valuable tips for anyone interested in learning how to start a pizza pop-up and craft high-quality, artisanal pizzas.
