- [Tommy] I love to make pizza.

- And I like to eat pizza.

- I guess that's kind of how it started, really.

(upbeat music) So I learned to make pizza for the Victory Pig.

I don't think there's anybody around here that hasn't heard of Victory Pig or hasn't at least tried it.

Renee and I both been in business for 30 years.

(upbeat music) I had a tree service, she has a beauty salon, and it was very physically demanding, the tree service.

So I thought I gotta do something else.

And I love making pizza and I knew I knew how to make pizza, so I figured I better just give that a shot.

So I bought this race car trailer, ripped it all apart, insulated it, and put all new walls in, electrical plumbing.

And I kind of used that as my trial and error type of situation.

Even though I learned how to do it at the Victory Pig, the last thing I wanted to do was use someone else's recipe.

We use different flour, different tomatoes, different sauce.

The only thing we do the same is the cheese.

(upbeat music) - [Speaker] Where, and it's made in a pan.

- I like that it's crispy.

The sauce is really great.

- Everything is fresh.

It's delicious.

- [Customer] It's nice and fried.

- The tomatoes are really chunky.

- The tomatoes I use actually come from Italy.

Between the dough that we designed and the quality of those tomatoes is really what makes our pizza.

Some guys I know put sugar in their sauce, but that would literally be a sin to put sugar in these tomatoes, because they're just so perfect.

(uplifting music) - It's probably the best square pizza around.

- Oh well, the pagash pizza is what I tried.

We keep the pagash all year because people are just crazy about the pagash.

- [Tommy] For us, it's the onions.

- They're just so sweet.

They don't even actually taste like an onion.

And we get a lot of different opinions about our ends.

- Yep.

We caramelize the edges of our pizza.

We take the sauce and we let it make sure it pours over the side a little bit.

And we make the cheese grow right up against the side of the pan so when it melts, it caramelizes the cheese and the sauce all around the edge of the pan.

Some people think it's burnt.

Well, maybe it is.

- But then some people are like, "Can I just buy the edges?"

We're like, "No, you have to eat the center too."

- Yeah.

(gentle music) - We were working in the pizza trailer and the owner of Abraham's daughter was getting our pizza and she came there one day and she goes, "We should talk.

My dad owns Abraham's Ice Cream."

So we were just looking at him, we're like, "Boy, this would be the most perfect spot for us.

This ice cream and pizza.

What's more American and better than that?"

- I have a baby vanilla with rainbow sprinkles.

- [Customer] Thank you.

- [Speaker] You have a good night.

Okay?

- Getting in the food business, you can't go out on the weekends, you can't see bands, you gotta work all the holidays.

- Which is kind of true.

- It's true.

But we brought it here.

- [Renee] Yeah.

- There's not many places where you can sit outside and bring your dog and it's just really chilled.

Everybody's so nice.

(dog barks) - Yeah, we like to get the dogs together here for some pizza, ice cream, and just to hang out with everybody.

- [Tommy] It's like having a party at your house almost every day.

- [Renee] Every weekend.

- Yeah, well.

This is a pizza town.

From Kingston to West Pittston is like pan-fried heaven.

There was a couple chain pizza shop that just opened up just recently and people kind of like dissed them, like they don't want them here.

Why would you want that?

It comes in frozen on a truck and basically reheated.

You have fresh dough, guys making fresh dough here in this area constantly every day.

Why would you want to have that frozen pizza?

- [Speaker] Just the pizza?

(upbeat music) - [Renee] And none of our pizzas are like the same.

- Depends on whose hands were on it stretching the dough and it depends on who put the sauce on and who put the cheese on.

And you have to have a real pizza baker to bake (indistinct) style pizza, 'cause you have to constantly adjust the pizzas.

You're constantly moving them around in the oven.

But you have to train a guy to do that.

- Yes, I bake the pizzas all (indistinct) box of pizzas.

I know how to do a lot of this stuff here.

- [Tommy] You gotta stick with that guy because nobody else is gonna bake like he does.

(gentle music) A lot of places are really struggling to get employees, and I feel like we're really lucky to have the employees we have.

- [Renee] We have a lot of great kids.

- [Tommy] We do.

Every one of them are great.

(gentle music) I hope we can do this for a long time.

And I hope that even when we're done with it, it continues.

(gentle music)