The 100-Hour Pizza Dough Method That Lets This Small-Town Owner Work Only 3 Days a Week
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The 100-Hour Pizza Dough Method That Lets This Small-Town Owner Work Only 3 Days a Week
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In this episode, we sit down with Brandt Bishop, a former fine dining executive chef who completely transformed his career by launching a rural pizza pop-up business.
Brandt shares how he transitioned from high-stress kitchens to building a flexible and profitable pizza operation that supports his lifestyle and family. We talk about dough fermentation, pizza trailers, managing overhead, frozen pizza production, staffing, and why success in the pizza business means different things to different owners.
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