Cheese
The classic plain pie - tomato sauce, pecorino romano, mozzarella. Sixteen inches, thin and crispy, like everything here.
Where to start
Echo Apizza · San Diego
Sixteen-inch pies, out of a San Diego apartment.
New York by way of New Haven — thin, crispy, foldable, baked on a steel in a home oven. A short run every drop, one pie per customer, and then they’re gone.
The drops
Every drop is live on Hotplate.
Pickup · San Diego, CA 92107 · One pie per customer
The day, pickup window, menu and prices change from drop to drop, and pies often sell out the day ordering opens. Hotplate always shows what’s current.
See the current drop
Ordering and payment happen on Hotplate. This site never sees your card.
Drop alerts
Menus post on Hotplate a few days ahead, and the day moves. One email when the next one goes up.
The menu
What comes out of the oven.
The line-up shifts between drops. These are the pies that turn up most — Hotplate has exactly what's on the current one, with prices.
PhotoPepperoni
Pepperoni
Crispy cup-and-char pepperoni, mozzarella, pecorino romano, tomato sauce base. The cups hold a little pool of fat and that is the entire point.
Pepperoni, Ricotta + Basil
Pepperoni, spoonfuls of ricotta and torn basil, with a side of hot honey to run over the top before the first slice.
Comes with hot honey
Merch
Merch is coming.
The store isn't open yet. Leave an email and you'll hear the day it is — shipped anywhere, or collected at a drop if you're local.
- PhotoOven TeeOven Tee$32
- PhotoChar HoodieChar Hoodie$68
- PhotoApizza CapApizza Cap$34
Free
The dough recipe.
The dough I actually use, written out properly — hydration, timings, and what to do when your oven won't go past 550°F. One email, no course, no upsell.