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The Story Until Now...

Pop Pop began in 2019 with a dream to bring the thin and crispy pizza of our youth to our then-new home of Seattle. Shortly after hosting our first Pop Pop dinners, the world stopped gathering. We pulled out our business caps and spreadsheets, shifting gears to help restaurant friends across the country work to make sense of 25% service capacities and the piles of paperwork underlying an alphabet soup of assistance programs. 

But the sirens wouldn't stop singing, and by the second half of 2021 we were back in the kitchen, developing recipes and eventually testing pies in a proper deck oven. Thirty-six iterations later, we had our dough (it's #33), and began taking Pop Pop pizza to the world. 

This past year was filled with our "Pie in the Sky" rooftop series, pizza parties in backyards across the city, and some serious food and wine "testing" with our friends at Birch Road Cellars. Our little word-of-mouth secret was getting out, and this here website was born.

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So what's a Pop Pop?

Well, the actual Pop Pop is Joseph "Buddy" O'Connor, lovingly called "Pop Pop" by his grandkids Libby and Liam. The memory of his convivial spirit and his hard-and-fast rule to never arrive at a party empty-handed ("open the door with your elbows") inspires and drives what we do.

A Pop Pop Pizza party brings together a small group of great people around a rolling feast of thin and crispy pizzas, some of the finest veggies and salads we can make from the market, and a few composed plates just to feel a little fancy. Oh, and there's ice cream at the end.

 

And wine. Did we mention the wine? It's in the name, after all. Bring your own and we'll share some of ours as well. We also stock a full fridge of N/A treats, beers and other fun things to make sure everyone has a full glass.

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