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.
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Cannon g7x: amzn.to/2TaMJql
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Scarlett mixer: amzn.to/3m1fNNx
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[@buckythebarnstormer1552]

Wow, mad props to Anthony for being so open and honest about his operation. Great video.

[@jayrigato886]

This right here, is the goal…I hope to even be a fraction of what Anthony (or Bruce) has achieved in the Pizza industry! Bravo! 🙌

[@Smartpizzamarketing]

Thank you

[@NickBambinoDublin]

This was such an excellent, informative watch - nice one, Bruce. We're currently considering building a dough facility prior to our expansion. It was great to see the setup, what equipment Anthony uses, etc. I wish this was 3 hours longer!

[@jssdl4287]

This was an 11, great job.

[@Smartpizzamarketing]

Thank you

[@SnowmenEnterprises]

Really good video Bruce! Love it, we have 3 locations and always wondered to centralize the prep - this opens up my way of thinking now. Thank you very much

[@thefudfarm]

what are your locations? i'm in michighan

[@DEIYIAN]

Always a pleasure

[@r.llynch4124]

Massive undertaking but they have it working out pretty well. Very interesting episode, thanks so much

[@Smartpizzamarketing]

Thank for watching. Appreciate it :)

[@Daniel-cg3si]

peter griffin owns a badass dough plant

[@Smartpizzamarketing]

Easy there

[@anthonyvink7153]

Not done yet but I’m at the dough ball price section and I’m over double that with no oil. I’m in Canada so the exchange rate changes that but I’m amazed at how cheap stuff is in the USA. Was talking to an owner in NYC about cheese. He couldn’t believe I was paying $9/lb. No wonder pizza is so much cheaper there

[@Smartpizzamarketing]

Yes being in the US does make it cheaper. They also buy in huge bulk which helps the price.