Tim Olauson Crafts Culinary Identity at Pizza Done Right, Turning Wings, Dough, and Grit Into Gold

n this delicious and engaging episode of The Fargo Five, host Conrad Fargo welcomes Tim Olauson, owner of Pizza Done Right, located inside The Bowler in Fargo. Tim shares his journey from an early fascination with cooking shows like Chopped to launching his own restaurant that focuses on scratch-made, high-quality food at an affordable price. A former phlebotomist and aspiring teacher, Tim pivoted toward culinary entrepreneurship after realizing his true passion was in creating memorable food experiences.Listeners will learn how Tim's unconventional path—from drawing blood to drawing inspiration from high-end restaurants—shaped his approach to business. Tim discusses his early work at respected Fargo eateries like Mezzaluna, the Hotel Donaldson, and Dittos, and how each step along the way was part of a carefully constructed plan to someday run his own place. That day came when he saw a Facebook ad from The Bowler offering a commercial kitchen space, and he jumped at the opportunity.From launching his business during the chaos of the COVID-19 pandemic to crafting his own pizza dough and sauce in-house, Tim provides a firsthand account of the grit and creativity needed to succeed in the competitive food service world. His sauce features jalapeños, carrots, mushrooms, and red bell peppers, offering a unique flavor profile that blends heat and sweetness. His cheese blend is shredded fresh and includes mozzarella, provolone, and parmesan. Tim’s pizza philosophy is one of constant refinement, even if his employees have to keep up with ever-evolving recipes.Beyond pizza, Tim and Conrad explore the broader challenges and joys of restaurant ownership. Tim discusses his typical 16-hour workdays, the balance of single fatherhood, and how he stays connected with customers—his personal cell number is even the one listed online. The episode also covers his participation in Wingfest, where Pizza Done Right tied for third place in the highly competitive wing contest, as well as the development of unique offerings like burgers, cheese curds, and eventually catering services.The conversation shifts into business philosophy, where Tim stresses the importance of deliberate preparation, quality over quantity, and the ongoing battle to stay innovative without losing consistency. He candidly shares what it’s like to open a second location that didn’t work out, the role his brother played in the early days of the business, and his plans to expand into catering and pop-up events using the Fat Sammy’s food trailer.Tim’s story is packed with takeaways for aspiring restaurateurs, food lovers, and anyone curious about how local businesses come to life. From the emotional experience of cooking as an art form to managing staff, recipes, and customer expectations, this episode is both a behind-the-scenes look at a new Fargo institution and a reminder of what it means to follow your passion.Whether you’re a pizza snob, an aspiring chef, or someone who appreciates the guts it takes to turn a dream into a daily grind, this episode of The Fargo Five serves up insight, inspiration, and a few laughs—alongside a slice of excellent local flavor.