What happens when you mix Tokyo-inspired artistry with Neo Neapolitan Pizza in the heart of Las Vegas’ Chinatown?
In this episode of What’s Good Dough, we visit Double Zero Pie & Pub—a pizzeria that’s made the prestigious 50 Top Pizza USA list two years in a row. Erica Bell shares the story behind their Tokyo-meets-Neapolitan concept, the science and care that goes into their four-day dough fermentation, and how they balance consistency with creativity. From secret menu items to bold menu launches, Erica pulls back the curtain on what it takes to operate at the highest level while staying true to the craft.
Highlights:
0:00 – Intro
1:02 – The Tokyo inspiration behind the concept
1:57 – Four-day dough fermentation process explained
3:09 – Using multiple Caputo flours for flavor, texture, and color
4:30 – Bringing Neapolitan pizza vibes to Las Vegas’ Chinatown
5:24 – From wood-fired oven to PizzaMaster: adapting for growth
6:45 – The philosophy of chasing consistency over “perfect” pizza
8:33 – Introducing the “Italian Job” secret menu pizza
9:53 – Baking techniques for crispiness and structure
11:18 – Creating the orange-infused short rib pizza
13:11 – Making the prestigious 50 Top Pizza USA list two years in a row
14:31 – Launching an omakase pizza menu under pressure
16:28 – Lessons learned from pushing past imposter syndrome
17:01 – Dough is your healthiest relationship: Erica’s philosophy
17:44 – Closing thoughts and takeaways
Check them out:https://www.doublezeropie.com/https://www.instagram.com/doublezeropiepub/
Thank you to our show sponsors:
Bacio Cheese:
Corto:https://bit.ly/457DNII
Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/
Patreon Page: patreon.com/whatsgooddough
DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: claire@whatsgooddough.com
Shot by Marlin MackEdited By Valentine Phelippeau
Topics:double zero pie and pub, las vegas pizzeria, tokyo inspired pizza, neapolitan pizza, japanese flair pizza, best pizza las vegas, 50 top pizza usa, erica bell pizza, four day dough fermentation, high hydration pizza dough, pizza master oven, wood fired pizza, artisanal pizza, secret menu pizza, italian job pizza, short rib pizza, omakase pizza menu, las vegas food scene, airy pizza crust, consistent pizza making, vegas restaurants, asian inspired pizza, best pizza in chinatown las vegas, neapolitan pizza with asian flavors, pizza fermentation process, high quality pizza ingredients