What are some of the unique challenges in running a mobile pizza business?

Sam: Planning for different events is a big challenge for us; particularly making sure we have enough dough, ingredients, and supplies on the truck for a particular event. Dough management can be tricky as well, with different temperatures and times - it’s kind of an ongoing learning process. Every time we go to an event, we are meeting new people, many of whom may have heard of us, but never had our pizza. We want our customers to LOVE our pizza and we strive to make sure that our product and food truck experience is always the consistent. Our company mission is to “always be the nicest food truck on the block.” Many food trucks face challenges with finding people to work, but we are fortunate to have our family members working for us!

Tell us more about your Neighborhood Pizza program. What inspired it?

Sam: Neighborhood Pizza was a result of trying to find something we could do during the Pandemic when people were staying home. All of our events were canceled last summer and things were looking pretty bleak in April. I have a friend in New York (Nick Sanford @tossnfirepizza) who started doing neighborhood events and was selling out every time, so we decided to try it out in our community. There was a huge learning curve for us with online ordering (since all the orders were done ahead of time) but we eventually got it down to a smooth and successful Covid-safe operation. People love having us in their neighborhoods and often will organize “block parties'' too! We were one of the first food trucks to start going to neighborhoods in our area. Now many of the neighborhoods we visit actually have a rotating schedule of different food trucks. Neighborhood Pizza is probably the best thing that came out of this whole Covid experience for us. We will continue to do Neighborhood Pizza this year along with our regular catering and public events.

What are some of your plans as things start to open up again post-Covid?

Sam: Before Covid we started working on restoring a 1964 Chevy popcorn truck to use as an additional pizza truck. This truck belonged to my dad and I was able to buy it back from the people he sold it to. Over the summer I dialed in my recipe for Detroit Style pizza. I was also very fortunate to have spent a day with World Pizza Champion Shawn Randazzo in September, which further boosted my confidence in this style of pizza. We are very excited about rolling out this new addition to our business!

Why do you think pizzerias are so involved with their communities?

Sam: I think that people just love the experience of sharing pizza. Food trucks, in particular, can come into any community gathering or event and it will always bring people together. Some of our best events are at beer & wine festivals, neighborhood parties, and downtown car shows where many people gather just to have a good time. Many people ask us why we don’t start up a “brick-and-mortar” pizzeria, but honestly, being able to take our pizza anywhere is one of the best things about this job! I don’t think the experience with a brick-and-mortar place would be quite the same as the mobile experience that we know and love!

What advice would you have for someone who’s thinking about turning their passion for pizza-making into a career?

Sam: The number one thing I would recommend is to find a mentor and be teachable; someone who has been in the pizza industry for at least a couple of years. Work alongside them and ask endless questions. I have a mentor; “Pepperoni” Tony Rodriguez. He started his mobile wood-fired pizza business a year ahead of me. He helped me get started, let me work with him at some events, and helped me and my son assemble my first commercial oven. That was over 5 years ago and we still communicate on the daily. Online connections through Facebook groups have also been very beneficial in finding tips and tricks of the trade, though now that we are in our 5th season, I find I am often the one offering advice!