In our latest episode, "How OTTO Pizza Makes Dough For All 24 Locations," our host Bruce dives deep into the dough with guest Anthony of OTTO Pizza. Anthony gives us a candid look at the financial and operational yeast that leavened their business to success across 24 bustling locations. 🌟

Chapters
00:00 Improved gluten-free product boosted company sales.
04:56 Mixing, forming, resting gluten-free flower pucks.
06:38 Alex found Baxter ovens in Pennsylvania. They mix and bake gluten-free dough.
11:18 Dough process from mixer to tray explained.
16:15 Balls for whole foods blast frozen process.
18:19 Moving to new facility for production expansion.
21:01 Excess pricing, products plateaued, but tough winter.
26:06 Struggling to reconcile expenses with profit goals.
27:43 Making your dough is profitable and manageable.
30:22 Regret not talking to more experienced people.

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Gear Used for this:
Cannon g7x: https://amzn.to/2TaMJql
Cannon Rebel t6ii: https://amzn.to/31r2yhg
At2020 microphone: https://amzn.to/3jhh1lM
Ring Light: https://amzn.to/34eMPUr
Scarlett mixer: https://amzn.to/3m1fNNx

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