The Pizza Pitt opened in 2020 during the height of the global COVID-19 pandemic. Chef Steven Halliday worked at an event space that evolved around large gatherings which were limited. Steven was out of work and had some time on his hands, leading him to start a backyard project with his kids. After trial and error he eventually learned how to make a perlite pizza oven with materials gathered around the house. Chef Halliday was determined to bring quality hand crafted pizza made with fresh ingredients to the homes of his friends in Atlanta, Ga.
The perlite oven he calls “The Pizza Pitt” was heated to 900 degrees with wood he chopped from an old oak tree in his backyard. Chef was committed to making the dough and sauce by hand in small batches, using herbs from his garden.
And here we are today, in the process of building a business out of making bad ass pizza with a twist, but based on the fundamentals of cooking. Now using a stone deck oven in a commercial kitchen. The dough recipe has been modified to accommodate a NY Style.
From Pittsburgh to Atlanta with many successes and failures along the way. Done some travels, learned from many and taught many more.
Now making some friends by the pizza pitt. I believe in sourcing quality ingredients and doing my best not to f*ck them up. Hard work and seeking answers has always been apart of my life.