Perfect doesn’t exist — even at Best Pizza
Frank Pinello’s journey into the pizza world started humbly — working in a pizza shop at just 13 years old. Raised in New York and surrounded by pizzerias, he developed a deep love for food that led him to the prestigious Culinary Institute of America. Even then, pizza wasn’t the plan.
“My mother always told me, ‘open a pizzeria — they make good money!’,” he laughs, recalling how he once aimed for fine dining before rediscovering pizza’s power through the rise of fast-casual icons. That rediscovery led to Best Pizza in Williamsburg, Brooklyn — now a staple of the New York pizza scene.
Frank’s advice to other shop owners hits hard: “We’re going to strive for perfect, but perfect doesn’t exist.” He urges owners to focus on doing a few things exceptionally well, rather than chasing trends. “It’s harder to do simple,” he explains, stressing that integrity, consistency, and staying true to your vision matter more than flashy toppings or fast growth.
His message is clear — work hard to do your best, be proud of how far you’ve come, and try not to worry about the past or future.
