In this episode of the Making Dough Podcast, we kick things off with a bang. Anthony Iannone welcomes Keith Nagle of High Society Pizza — a pizza entrepreneur from Colorado who took his food truck hustle into brick-and-mortar success. Keith shares how he grew from one truck to two and finally opened his first pizzeria in Highlands Ranch, Colorado — and how business is now booming thanks to one unexpected shift: upgrading his water.We dive deep into:Keith’s unique “organic” store opening — no grand launch, just good pizza.How changing flour, cheese, and sauce suppliers improved quality and reduced food costs.Why hard Colorado water was hurting his dough and how the New York WaterMaker changed everything.Real-world feedback from customers who noticed better pizza without knowing anything had changed.The science of dough: hydration, proofing, temperature logs, and the quest for consistency.The ripple effect — from better crust to better soda, iced tea, and overall guest experience.Keith breaks down how better water not only enhanced flavor and consistency but also led to a 2x–4x increase in business on peak days, all while putting his pizzeria on track to nearly $1M in its first year.Whether you're starting out or scaling up, this is a masterclass in the operational tweaks that transform a good shop into a great one.🍕 Learn more about High Society Pizza: [Insert link] 📍 Visit NAPCA: https://pizzaculinaryacademy.com 💧 Learn about New York WaterMaker: https://nywatermaker.comFollow, subscribe, and drop a review if you’re getting value from the dough we’re dishing out!#PizzaPodcast #NAPCA #HighSocietyPizza #MakingDoughPodcast #PizzeriaTips #WaterMatters #NewYorkWaterMaker #PizzaBusiness #ColoradoPizza #FoodTruckToStorefront

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