A little history about Slicetruck

Tossing dough while Oliver gloves up to do something important to a pizza. 

Slicetruck...it's a Pizza Shop.

I moved out here about four years ago with my brother to start Slicetruck. He was living in Brooklyn at the time while I was in Illinois. We grew up in a suburb just west of Chicago. I also lived in Brooklyn for a few years while my brother was there for more than ten I believe. So you're thinking, "Chicago and New York...of course these guys know pizza!" And it's true, we always knew a good pie when we had one. But the truth is we had never made a pizza before starting Slicetruck. The early days were a mess. Embarrassing really. Using pre-made dough sometimes even par-cooked. Shameful. But in our defense we had no idea what we were doing. So anything that resembled a real pizza was exciting.

Luckily for Los Angeles the Hanley brothers have a little thing called pride. And after many nights on our deck drinking and acknowledging our terrible pizza making, the focus of our business changed from selling as much pizza as possible to crafting the best pizza possible. Without any real  knowledge or training we went for it.
                                                   
                       

Our first Kitchen-Aid.....we burnt a couple of these up testing so many dough recipes

 

Some nights we stayed up making four or five different batches of dough. testing different hydration to salt content to water temp. You name it we tried it.

So proud of our pizzas.Before we bought the pizza peel we were using cardboard boxes to slide the pizzas in the oven. A lot of pizzas were sacrificed in the process.

 

So proud of our pizzas.Before we bought the pizza peel we were using cardboard boxes to slide the pizzas in the oven. A lot of pizzas were sacrificed in the process.

A lot has changed for us since moving here. I hold my nephew while my brother explains where we rank in pizza.

 So why tell you about our awful beginning making terrible pizza? We are from Chicago and have lived in New York. But our pizza is truly Los Angeles. Making our first batches of dough in a beach house in Venice. Started using Kamut flour while living in Playa del Rey. Using our food truck to gain confidence in ourselves and product while traveling all over the county. And finally selling the truck and opening up shop on Sawtelle blvd. We are out to be the best in Los Angeles and the country...even the world.

Dead serious about making Pizza. Not my brother but Oliver in green.