I Spent Six Months Getting the Double Stack Right

I didn't plan the Double Stack. I built it in front of people.

It was 2020. The restaurant was empty. I was livestreaming every day — not because I had a strategy, because I needed something to do and the kitchen was still running. Every day I was on camera, making pizza, talking to whoever was watching.

That's where the idea started. Two full pizzas, baked on top of each other. It sounds simple. It isn't. The first versions didn't work. The dough wasn't right for the weight. The cooking time was off. The inside toppings had to be chosen carefully so they didn't make the whole thing fall apart when you lifted it.

Six months. I kept making it, kept adjusting, kept going live with whatever version I was working on that week. The people watching saw the whole thing — the versions that didn't work, the adjustments, the ones that finally came together.

That's how the Double Stack became what it is. Not a photo shoot. Not a menu committee. Six months of work, on camera, in front of the neighborhood.

It's an 18-inch pizza. Two full pies baked together. The inside holds the toppings — Buffalo Chicken, Pepperoni, Cheese, Baked Ziti, Pepperoni & Jalapeño, BBQ Chicken. The top is finished clean. You pick both layers when you order.

It's the most recognized thing we make. I'm proud of it because I earned it the hard way.