(O.P.P.) Other People’s Pizza w/ Jose & Bronwen of Naughty Pie Nature

From launching their pizza pop-up to opening a brick-and-mortar shop in LESS THAN A YEAR. Coming from big corporate restaurants and missing the creative control and hands-on experience of pizza, they jumped headfirst into the LA pizza scene. We talk about taking the leap to quit their jobs and go all-in on pizza, hustling to book pop-ups, streamlining operations, cooking in Gozney Domes, getting into a brick-and-mortar space, and ultimately manifesting their pizza dreams in record time.

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Jose and Bronwen started their pizza business less than a year ago out of a backyard with an Ooni oven. They quickly upgraded to rockbox ovens and started doing pop-ups, leading to securing a brick-and-mortar restaurant in under a year.

They opened their 300 sq ft restaurant trading off the commercial ovens for 2 Gozney Domes cooking, showing it’s possible to open a pizza spot without investing in an expensive deck oven. The low barrier to entry was pivotal.

They come from fine dining backgrounds and take a more creative approach to their pizza toppings and combinations compared to traditional pizzas. Their unique pies like the Wake and Bake breakfast pizza and Cosmo pizza sell well.

The pizza community welcomed them with open arms, with many established pizza makers offering resources, kitchen space and more. The spirit of collaboration enabled their rapid success.

After just a few days of service, their creative pies are selling well, validating their belief that there’s appetite for more gourmet, non-traditional pizza options. They plan to hire help soon as things ramp up.