Angelo P. Pizza, BS '18

What’s in a Name?

Pizza is more than just a family name for Angelo P. Pizza, BS ’18: It’s a family business, too. Since starting to work at his father’s pizzeria at just 13 years old, Pizza has worked to perfect the classic dish. 

“It's authentic, old-school pizza the way you remember it tasting,” he says. “That's it. We don't serve fries, wings and gyros. It's just pizza, perfected over three generations.”

Pizza’s secret is a commitment to high-quality ingredients. He believes fresh veggies and real olive oil make all the difference in how you feel after each bite.

Best part of being a business owner?

The best part is by far the opportunity to interact with customers, and creating a product that people truly love. As time goes on, that translates to “regular” customers and becoming part of people's traditions, whether it's “whenever we're in town” or “Friday night pizza night.”

Most memorable restaurateur moment/experience?

During COVID, employees were hard to come by. At one point, I lost my entire staff over the course of a few weeks. My dad drove up from Baltimore and stayed for three months working shoulder to shoulder with me while I rebuilt my staff. He gave me a lot of invaluable advice over that period. 

I ended up hiring Vincent Palermo, BS ’19, another SJU food marketing alumnus, to come on as manager of the pizzeria during this period. Vinny is still here today.

Unknown or fun fact about your restaurant?

Prior to 2020, the property was only ever used as a frozen yogurt or smoothie shop. With just over 1,000 square feet, I've learned to get very good at installing shelves.

Inspiration for going into the food biz?

Well the obvious answer would be my last name, but my passion has always been in the kitchen. My grandfather and father were both restaurant owners and taught me to cook from a very young age. My father owned a pizzeria in Baltimore, Maryland, for nearly 30 years where I started my first job at 13. By 15, I was making pizzas every summer.

What has been your biggest challenge as a business owner?

Learning to relax. It's easy to become obsessive when you want things to be perfect all the time. As time goes on, you learn to trust your people and often things go much smoother when you do.

How has your SJU education impacted you as an entrepreneur?

Learning the importance of marketing and advertising. My social media page actually preceded my brick-and-mortar location. I first leveraged social media to start a frozen pizza business based on an endorsement from pizza reviewer Dave Portnoy (One Bite Pizza Reviews). Five years later, I still manage all of my own social media and handle all video/ad creation. It's an integral part of driving business.

Brief restaurant history?

I launched the frozen business in May 2020 and opened the brick-and-mortar November 2020. My father's pizzeria was in business from 1985–2013.

Favorite guest you’ve served?

Olympic gold medalist and six-time world champion wrestler Jordan Burroughs. He celebrated his history-making championship at the pizzeria after he’d achieved the record for the most Olympic and world championships in American history.

If you could make an SJU-themed meal or dish, what would you serve?

Hawk Wrap Stromboli; don't hold me to that one.

Secret to a great meal?

The best ingredients. Oftentimes, customers will be surprised at how much pizza they are able to eat without feeling badly afterwards. Fresh ingredients and olive oil (not seed oils) are a rare commodity at most other pizzerias today.
 

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