The food truck turned brick-and-mortar is replicating New York City water to make its pies.
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Naegel purposely waited to host a grand opening until he had smoothed out all the kinks in his process and could consistently replicate his recipe on a larger scale. "The food trucks were always a proof of concept. I wanted to start a brick-and-mortar, but man, that's so scary," notes Naegel."When you're first starting out your brand new business, you go, 'I really need to perfect some recipes.
Years of catering all over the state helped him narrow down the brick-and-mortar location to Highlands Ranch. "It's better than I could have ever imagined," Naegel says."The numbers have far exceeded our expectations." The restaurant has been in a soft-opening mode for the past eight months and has seen healthy traffic from the surrounding neighborhoods and nearby high school.
That obstacle didn't deter Naegel. Instead, he became a mad scientist researching all the water options. "I literally looked into getting water sent out here from New York, and they do that," he shares with a laugh.Another process used by one pizza place in the state is reverse osmosis — the process of stripping down Colorado water and adding minerals to imitate New York water. That approach didn't make the cut, either.
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