OUR STORY

enzo’s pizza pie was established in June of 2020 but is rooted in a Friday night family tradition that my Nonna started way before I was born. As a child, our family’s Pizza Friday happened at our home. Nonna would serve sheet-pan style pies topped with cooked tomato sauce and slices of provolone cheese. Her pies were simple and perfect. 

My wife and I carried on the tradition of Pizza Friday’s early in our relationship. We mostly enjoyed all sorts of styles; out with friends exploring different pizza spots where we lived and on travel. In 2018, our son Leo was born, and we shifted to our pizza night tradition, recreating Nonna’s Pizza Fridays at home. I experimented with dough and different toppings and by the summer of 2020, I established a style I started to call ‘Neo-Sicilian’. This style consists of a thicker dough made using an autolyse method, fermented for 72 hours.  It is cooked in the Sicilian style Lloyd pan and topped with fresh, vegetable-forward local ingredients. 

enzo’s pizza pie is something different. 

The launch of Pizza Fridays as a pop-up project is a tribute to the past and a steppingstone toward the future. I hope I can challenge you to try something different at times, while serving nostalgia. I hope you bite into a slice and say, ‘O WOW’. I’m excited to share this project with you and your family too. 

enzo