“Test Everything” - How Pie Trap Pizza Became LA’s Best Kept Secret

Do you really need to oil your dough? Do you need a specific brand of pizza liners? The best pizzerias become the best because they know best practices.
Summary:
Today we talk with Paul Cody of Pie Trap Pizza. They are serving some amazing slices out in LA county. The reason their slices are some of the best is because they aren't just doing what people tell them to do. They are finding out firsthamd, what the best technique to make pizza is.
Highlights:
-Fast-Paced Pizza Lessons: The value of experimenting, testing, and customizing your processes to keep things moving smoothly.
-The Price of Quality: Real talk about pizza pricing, psychological price barriers, and why premium quality justifies the cost.
Check out Pie Trap Pizza here:
www.thepietrap...
www.instagram....
/ pietrappizza
Thank you to our show sponsors:
Bacio Cheese:
www.baciochees...
DM @whatsgooddough
/ whatsgooddough
email me: [e-mail]
Topics:
Pizza-making tips
How to make perfect pizza dough
Dough fermentation secrets
Running a pizza business
Pizzeria operations guide
Stretching wet pizza dough
Best cheese for pizza
Premium pizza toppings
Secrets to crispy pizza crust
Pizza freshness tips
Box prep for pizzerias
Turning office space into a restaurant
Pepperoni topping guide
Managing pizza slice freshness
Pie Trap Pizza podcast
Pizza business challenges
Behind-the-scenes of a pizzeria
Long fermentation pizza dough
Balancing pizza toppings
Building a pizza restaurant

[@Agerian7]

Best pizza content and knowledge on youtube

[@chris27289]

This is a great episode to finish off the weekend.

[@whatsgooddough]

💪🏽

[@oxfordproduction]

Dropped some knowledge on this one🤙🏽👊🏽

[@robertebooker]

Love this channel!! Excellent content 🔥

[@whatsgooddough]

@@robertebooker thanks bud.

[@jadedngreen]

Nice, new here, looking forward to more from this channel!

[@whatsgooddough]

Glad to have you. Let’s eat!

[@user-od4op6ng9y]

Awesome episode. This guys passion was felt.

[@whatsgooddough]

Facts my guy.

[@mturbevi]

Thanks. Good practical method he has.

[@gregbrunner599]

Totally agree with his thoughts on temp and cook time. Discovered that myself at lower temp and long bake, gave the pizza a better crisp and strong no flop pizza that lasted longer.

[@devinsullivan7233]

No way. That’s why all the best wood fired pizza ovens are over 600 degrees. Thin crust need a hot and fast fire and a deep dish can be low and slow but who wants deep dish.

[@gregbrunner599]

@@devinsullivan7233 it has its purpose, but try the lower temp and discover. It actually improved the crisp and the flop. Have done both. The lower temp I did by accident and found that it came out more crisp

[@devinsullivan7233]

It depends on SO many factors. You can’t just say that. Maybe when you are baking in your oven at home with store bought dough that’s the case. But if you watch world renowned pizza places they all do it the same for a reason.

[@gregbrunner599]

@@devinsullivan7233 was naked in a commercial oven not at home. I agree not for all styles of pizza, but for the NY type it's what we do now, temp at 525. Used to do at 600 to 625. Takes 3 to 4 minutes longer but outcome was improved. Also depends on which flour and % hydration we are using

[@windergc]

It's hard to see the scale in the video. What are they weighing those 20 inch doughballs to?

[@turbo139sti]

It's 2 cups and half flour for 20"

[@windergc]

@@turbo139sti 2 cups? I was thinking more 25oz or something which would be about 700g which seems about right for a 20incher

[@risingtide_official]

I haven't had their pizza, but he's right about the lists. There's some great places that aren't on them simply because they're not West of the 5.

[@Aprillove626]

Pie trap pizza, love this place 😊

[@devinsullivan7233]

That boy is diggin into his own stash

[@greggdesmarais4050]

I first saw putting oil on dough in NC, about 2 yrs ago, I was like WHY

[@wayfarin]

1:40 this guy has a better scientific brain and ethos than some people i know doing science in university lol.

[@nriqueog]

So are we going to get a video on the BUILD OUT Disaster? I hope so.

[@whatsgooddough]

open.spotify.com/episode/4ZA91YAspl3GpjOobpOSBi?si=8YBE93c2RzWXzD5eM2H1rA

[@sprinter18]

Is that a fuckin Born x Raised Pie Trap tee???

[@PopUpOven]

I prefer fermenting the dough. It gives it good flavor.

[@whatsgooddough]

He ferments it for 3 days….

[@zanewillard8214]

Damn Brandon Schaub making pizza

[@shawnkay5462]

😄😄😄😄

[@genekessler7701]

no one spending 40 on a lg pizza..not that hard to master pizza at home

[@Iranwar]

No way it’s 7/11 can I don’t see the skins in the sauce. Stop pulling my legs

[@windergc]

he mentioned alta cucina also so that means blending, which would smooth all that out anyway

[@Iranwar]

@ lol Alta cucuna is other sauce

[@windergc]

@@Iranwar what do you mean? He literally says he uses alta cucina and 7/11

[@BenSea11]

California does not know how to make pizza

[@whatsgooddough]

😂😂😂😂