Our Story

Like every other Italian family, we grew up learning how to cook. And like most other hard working American families, we cooked with the freshest ingredients we could find.

And in Grandma Angie’s house, where stretching dough was as important as stretching a dollar, we worked to minimize waste and maximize taste by working with what was in season... and getting creative with our leftovers.

Without fail, this leftovers pizza that we lovingly coined “garbage pie”, was the most delicious. Every. Single. Time.

At Hot Garbage Pizza, we believe that when we take the time to focus on what we have instead of what we’re missing, we realize how little is truly disposable.

When we slow down, and honor the ingredients—of our region, our food, and our community—we can’t help but see just how much we have to share.

Our craft

Inspired by Grandma Angie, our dough is naturally leavened and made by hand. Using a combination of high quality, unbromated, unbleached flours and whole wheat flour from Purple Mountain Farm based out of Tacoma Park, MD, we rest each batch for at least 24 hours. This allows the dough to rise and develop the deep, rich flavor Hot Garbage pies are known for. 

Simple. Clean. Fresh. Using a blend of Italian and California tomatoes for the perfect balance of acid with just a touch of sweet.

Every hot sauce has it’s own flavor and personality, but we wanted one that brought the heat without stealing the spotlight. Our Hot Garbage Sauce is built on a tomato base with Calabrian and Fresno peppers, garlic, and fresh herbs, adding just enough heat to enhance your favorite slice without changing the flavor that makes it great. Perfect for dippin or drizzlin!

OUR PIZZA STYLE

Inspired by Grandma Angie, our dough is naturally leavened and made by hand. Using a combination of high quality, non bromated, unbleached flours and whole wheat flour from , we rest... 

Customizations

Lots of love and creative overthinking go into crafting the unique flavor profile of each of our pies. So when it comes to customizing, please note that omissions are welcome, but additions and substitutions are not available at this time.