Passing the pizza torch: A father-son legacy at Knapp Street Pizza
In a recent conversation with Nicholas and his father, Frank, the owners of Knapp Street Pizza in Brooklyn, we got a behind-the-scenes look at what it takes to run a successful pizzeria for generations to come.
From working tirelessly to keep everything up to par — whether it's checking sauces, ensuring the dough is perfect, or handling over 600 tickets on busy days — their commitment to quality is unwavering.
Frank, who's been in the business since he was 16, admits that running a pizzeria is far from easy. "If it wasn't hard, everybody would do it," he says, highlighting the stress that comes with maintaining high standards. But despite the challenges, the duo remains passionate about what they do, understanding that to succeed in the pizza world, you need a team behind you.
The role of social media has also become a game-changer for their business. While initially hesitant about embracing online platforms, they’ve seen first-hand the power of social media to bring in customers from all over the world — people coming from as far as Europe and Canada after seeing their posts on Instagram.
Their approach to business is rooted in tradition, with a focus on quality ingredients, a well staffed team, and never losing sight of family.
