This pie looks like a typical pepperoni pizza,
but people in Miami are waiting weeks to try it.
It's baked by Old Greg's Pizza,
a new pop-up with a monthlong waiting list.
Jackie Richie: So, we're sold out for August,
and September is almost there.
This is insane.
We sold out within at least 12 minutes or so.
Greg Tetzner: My day typically starts at 6 a.m.
5:30, 6 a.m.
And I leave here about 8:30, 9 o'clock at night.
Still feels surreal.
It hasn't hit me yet.
None of this has hit me yet.
Narrator: Old Greg's makes over 90 pies a day,
which is more than 500 pizzas a week.
The most popular order is the square OG Roni.
It's a pepperoni pie with sourdough as the base.
Greg: I originally went with the idea of a square pie
'cause it was something not typically found in Miami,
and especially not sourdough pizza.
Narrator: Typically, bakers use yeast to make dough,
but Greg opts for a naturally leavened sourdough instead.
Greg: I would take away the yeast,
and I would substitute it
with a sourdough starter. Old Greg.
Narrator: Like commercial yeast would,
Greg's year-old fermented starter
is what allows the bread to rise.
He combines the starter with dough
using a blend of freshly milled flours
that give the crust its signature light texture.
Once the dough rests,
it's topped with handfuls of mozzarella cheese
and marinara sauce.
Greg dashes little cups of pepperoni across every inch
until the cheese is covered,
and finally, a drizzle of Mike's Hot Honey.
It comes out of the oven with a texture
unlike typical pizza.
Customer: So, the dough is really different
from pizza that I'm used to.
It's actually really light,
but when you bite into it, it's crispy.
Narrator: There's only one way to get a pie,
and that's during Old Greg's
weekly pizza drops on Wednesdays.
Customers go to the website to order
and choose a day for pickup.
But even then, they might miss their shot.
Customer: It's like an exclusive thing, you know?
Basically on there
every time they put up the sale at 1.
It just sells out super fast.
Like, you're clicking the days,
and it's sold out, sold out, sold out.
Jackie: So, 475 people in less than five minutes.
They're already locking in their slot.
This is crazy.
Customer: You know, every week, the system's
been collapsing, you know? And I'm like,
"Ah, I'm gonna wait a little bit."
And now it's like, I wait two minutes too late
and they're completely gone.
Customer: I've never been so anxious in a positive way
to get pizza through the site,
because you only have a limited
amount of time to get it,
and then you have to know what you want beforehand.
You have to come ready.
I would recommend, as a pro tip, setting up alarms,
multiple alarms, just in case something happens
and the alarm doesn't go off.
Customer: Between 12:55 and, like, 1:10,
that's your window.
Narrator: And if they miss that window,
some will likely have to wait a few weeks to get one.
Customer: I was trying to order for
the same week or the next week,
and every time I would click,
it would just say, "sold out," "sold out."
So I just moved to next month,
and I was like, all right, a month from now.
Customer: Is it worth it, you know?
And answer's always yes.
Yes, it's definitely worth it. Yeah.
Narrator: It's hard to imagine now,
but just a few months ago,
Greg didn't have a place to serve his pies.
Greg: We were gonna start off as a pop-up
at a local beer market.
COVID happened, and we started getting
a lot of our tomatoes
that we'd started ordering, the cheeses.
Everything started arriving at the same time in bulk.
So I was just like, what am I gonna do
with all these tomatoes and products
to make pizza?
So we just decided on selling it out of the house.
Narrator: He started out baking just 20 pies a day
from his oven at home.
But Greg needed a way to get the word out.
So he turned to people he could trust.
[gasps]
Greg: We were giving them away to our friends
that work in the industry.
We wanted to get feedback on the pies,
so we would give them to chefs
and line cooks and friends
that understood what it takes to make a product.
Narrator: Which led to a frenzy for more.
Customer: One day, I saw this picture on their Instagram.
I was like, what is this that you're making
from your oven at home?
And next thing I know, I was ordering
five pies a week,
and then they started blowing up.
Narrator: Acclaimed Miami chef Brad Kilgore
ordered Old Greg's pies three times
before reaching out to start a partnership.
They came together for this pop-up,
and for the time being,
Greg works out of Kilgore's speakeasy
in Miami's Design District,
catering to hundreds of customers a week.
Customer: It's bittersweet, you know?
You can't get it, but you're happy that it's here.