How OTTO Pizza Built A $1M+ Dough Commissary For All 24 of Their Pizza Locations

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. MY OTHER SOCIALS: 🎙 My podcast Smart Pizza Marketing where I interview entrepreneurs, creators and other inspiring people - 🌍 My website / blog - https://www.smartpizzamarketing.com 🐦 Twitter -   / spmpod   📸 Instagram -   / smartpizzamarketing   📱 TikTok -   / smartpizzamarketing   👨‍💻 Linkedin -   / smartpizzamarketing   🎥 Facebook -   / smartpizzamarketing   Learn from us: https://www.smartpizzamarketing.com/m... Work with us: https://www.smartpizzamarketing.com/zip 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 Contact Us: P.O. Box 82 Swampscott MA 01907