Rick and Meredith Schaper were known in their Dogtown neighborhood for their pizza parties.
One day, they started freezing and selling the pizzas crafted in their kitchen. Now, more than a decade later, they’ve upgraded to a much larger space, creating more than 65,000 pizzas a month, all still by hand.
Rick joined us in the podcast to talk about what makes a pizza St. Louis style, the perks of working with his wife and sons every day and the bold moves he took to expand the business and get Dogtown Pizzas in the freezer aisles of all the major stores in St. Louis.
