The Instagram famous — and nearly impossible to get — pizza that took Miami by storm over the past few months, Old Greg’s Pizza, is finally selling its pies to the public starting this Friday, July 3. The duo behind the pizza, Greg Tetzner and Jackie Richie, have partnered with Brad Kilgore of Kilgore Culinary Group to bring the pizzas to the public, selling them takeout style from Kilgore’s Japanese speakeasy, Kaido (151 NE 41st Street, Second floor) with plans for an eventual brick-and-mortar location.
The trio connected in late March when a savvy Twitter user was tweeting about their excitement over Old Greg’s pizza, and Kilgore, an avid pizza fan, took notice and asked for one for his birthday — and soon after the partnership was born.
“As we grow our brand and portfolio, I am very excited to bring Greg Tetzner and Old Greg’s Pizza to the Kilgore Culinary family,” notes Kilgore. “It’s an incredible addition to our portfolio. Also, pizza is my favorite food, ask my wife Soraya, I can eat it every day (maybe I will).”
Old Greg’s will be available for preorder orders only through this link starting on Thursday, July 2 at 1 p.m., with first-come, first-serve availability. With the help of Kilgore Culinary Group’s corporate chef, Jeff Maxfield, the menu has been expanded to offer items like polenta crusted chicken wings; sourdough garlic knots with a garlic butter hollandaise dipping sauce (a nod to Kilgore’s umami hollandaise from Alter’s opening menu); local greens salad filled with seasonal produce; and five pizza options like the ‘shroomz’ topped with Florida mushrooms and ramp salsa verde; and a ‘veg supreme’ with an assortment of vegetables, and the much photographed ‘roni’ pie. To-go booze-filled slushies and desserts like a tres leches made with olive oil cake and stracciatella round out the menu.
Old Greg’s pizza’s unique sourdough crust is the creation of Tetzner, who has worked in high-profile restaurants all over town including Michael’s Genuine Food & Drink, Ghee Indian Kitchen, and most recently El Bagel, all where he focused on doughs and bread — pizza at Michael’s, naan at Ghee, and bagel making at El Bagel. “Anything that revolves around dough, flour and water, count me in,” he adds.
Old Greg’s was originally gearing up for a pop-up in late March when the coronavirus outbreak hit and put the plans on hold. So instead, Tetzner’s partner in business and in life, Richie, who also owns and PR and marketing company, turned to her large rolodex of chefs, restaurant industry friends, and influencers, and gave them pies to try out in hopes they’d stir up a little buzz around the eventual pop-up.
“My introduction to Old Greg’s might just be the best thing to happen during quarantine,” said Dana Rozansky, the blogger behind Miami Food Porn. “Usually when things are hyped up like this, they fall flat...but not Old Greg’s.”
Richie notes that thousands of people started requesting to purchase pies through social media, with plenty taking to Instagram saying things like “I’m losing my mind. Pls tell me how to get this pizza,” said one commenter on an Instagram post. “Omg need this in my life!!! Can I get one now?” added another enthusiastic Instagram commenter.
And while the pies were originally only available to friends and family, it wasn’t Tetzner and Richie’s intention to make them so hard to come by. Richie says they just didn’t have capabilities at the time to produce them in large volumes while everything was shut down.
So what has made these pizzas so beloved? Tetzner credits the ingredients. The photogenic square pies are made on naturally leavened dough (which is having a moment right now), made with Tetzner’s year-old sourdough starter dubbed “Old Greg,” which served as the inspiration behind the pizza’s name. Tetzner says it’s lighter and easier to digest compared to yeast-based crusts, and the flour used is also important, Tetzner adds, with freshly milled flour being a must for his dough.
The pizzas are then topped a tomato sauce made with a “secret” recipe that Tetzner didn’t want to divulge — but he does emphasize no sugar is used in, which is standard practice for many recipes — alongside high-quality items like dairy products from a local third generation Italian cheese maker, Ezzo Pepperoni that create the photogenic curled up “roni cups,” and produce from favorites like Swank Farms.
Old Greg’s will be open for takeout orders from Tuesday to Sunday from 6 to 10 p.m. for pre-order and takeout only for now. A limit of two pies per order is allowed, but there is no limit on sides and beverages. Order here.