What is your background and how did you come to open Iggy’s Pizza Shop?
I started washing dishes in a pizzeria at the age of 14 and quickly found a love for all aspects of the business as I moved up to prep cook, then pizza maker, then manager. I owned two other restaurants prior, but Iggy’s is truly the culmination of my lessons learned along the way.
What makes Iggy’s different from other pizzerias?
Our unrelenting focus on quality. We may run out of pizza dough and customers ask us why. Our dough is made in-house with a long cold proof, so when we run out, it doesn’t mean that we don’t have more, it means that it hasn’t proofed enough and therefore I wouldn’t serve it to a customer when it’s not ready!
For more information, visit iggyspizzashop.com.
Leave a Reply