At What’s Good Dough, we believe in uplifting the pizza community with integrity. We do not condone misogyny, racism, or sexism—on or off camera.
To those asking about our views on Dave Portnoy: I want to be honest. My thoughts are still evolving.
We filmed this piece back in February. Since then, our team discussed a follow-up video featuring Portnoy, but ultimately decided against it. While I understand the power of virality, platforming someone with a history of serious allegations didn’t sit right with us.
As someone building a brand—and raising a daughter—I take these decisions seriously. Allegations of sexual misconduct are not something I take lightly. I feel deeply for the women who’ve come forward, and I understand that, unfortunately, accountability doesn’t always come swiftly or visibly. My concern is never just what’s provable today, but what patterns may show up tomorrow.
Regarding some of the language and public commentary that Dave has become known for—especially around race and gender—I acknowledge that it’s part of what makes him a polarizing figure. Some find it entertaining. Others find it harmful. Either way, we believe that words have weight, especially when spoken to millions.
We trust our audience to make up their own minds. But from where I stand, What’s Good Dough exists to build, not tear down—and we’re choosing to align with people who reflect that energy.
Thank you for understanding.
— Eidref
Founder, What’s Good Dough
Can one bad review really define a pizza shop?
Today, we’re slicing into the story of Pizza Lobo — the Chicago pizzeria that got slammed on One Bite Pizza Reviews for being “the blandest pizza” someone had tasted in 20 years. We sit down with Operations Manager Michael and Chef Joey to unpack the real story behind the pies, their dough philosophy, and why they’re doubling down on slices, even after a terrible review. From sourdough starters to vodka sauce, we get into what makes their pizza click.
Highlights:
00:00 – “It has no personality…” — the quote that started it all
00:44 – East Coast roots with Neapolitan finesse: the Lobo style
01:15 – Dough talk: 4-day fermentation, sourdough starter, no shortcuts
01:45 – Why shredded mozz wins over fresh when it comes to melt and bite
02:37 – Sauce secrets: raw San Marzanos, garlic, and restraint
03:00 – Crowd favorites: The Borgata, classic pep, white pies, and vodka vibes
04:00 – The “White Russian” pizza: smoky, creamy, and cocktail-inspired
05:36 – Slice shop logic: reheat to win — not just for convenience, but for flavor
06:31 – From restaurant to slice window: the post-COVID pivot
07:24 – Fun fact: “Lobo” means wolf 🐺
08:08 – What happens when The Bear features your pizza? Lines out the door
09:49 – Neighborhood love: kids, locals, and the community that fuels them
10:59 – Back to the review: “Maybe it was the weather… but we know it hits”
11:34 – Final word: 125K pies sold, Best Slice in Chicago (2024), and counting
Check Out Pizza Lobo Here:
https://www.pizzalobo.com/https://www.instagram.com/pizzalobo_
Thank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3up
Corto:https://bit.ly/457DNII
DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: eidref@whatsgooddough.com
Shot By Eidref Laxa
Edited By Valentine Phelippeau
Topics:
Pizza Lobo, Chicago pizza, best pizza in Chicago, underrated pizza Chicago, The Bear pizza episode, Pizza Lobo review, East Coast pizza Chicago, sourdough pizza crust, White Russian pizza, Chicago slice shop, The Bear FX pizza, pizza shop interview, Chicago food scene, pandemic pizza pivot, reheat pizza technique, Chicago restaurant stories, pizza lovers Chicago, pizza podcast, chef interview Chicago, behind the slice