Uploaded July 2023 | Updated September 2026, 3 minutes ago
Thiago Vasconcelos and Alissa Gibson, owners of Pedroso’s Pizza in Austin, Texas, on The Hot Slice Podcast. Pedroso consists of a permanently placed trailer and a commissary kitchen.
The couple opened Pedroso’s in the middle of the pandemic in a much smaller food trailer than their current trailer.
Thiago spent a decade working as a pizza maker for Tony Gemignani in San Francisco. Thiago was recently named a Rising Star in the Pizza Industry by Pizza Today. Alissa spent her career in the front of the house. Thiago and Alissa’s backgrounds complement each other in their own venture. Their concept became the buzz of Austin and the little food trailer began making local pizza lists and garnering the attention of local influencers. That helped elevate the business and the couple looked to grow. They upgraded to an 8-foot by 20-foot trailer and increased its oven capacity.
The business was flourishing. Then the Texas heat wave struck, a troubling situation for a food trailer dependent on customers to stand in line in 110 F-plus temperatures. The couple set a policy to close the trailer when temperatures reach above 100 F. Instead, they run carrout and delivery out of their commissary kitchen. It’s a move that takes the stress off Thiago, Alissa, their team and their customers.
Listen to more of their story.
Follow Pedroso’s Pizza at pedrosospizza.com
and on Instagram at instagram.com/pedrosospizza
Thiago Vasconcelos and Alissa Gibson, owners of Pedroso’s Pizza in Austin, Texas, on The Hot Slice Podcast. Pedroso consists of a permanently placed trailer and a commissary kitchen.
The couple opened Pedroso’s in the middle of the pandemic in a much smaller food trailer than their current trailer.
Thiago spent a decade working as a pizza maker for Tony Gemignani in San Francisco. Thiago was recently named a Rising Star in the Pizza Industry by Pizza Today. Alissa spent her career in the front of the house. Thiago and Alissa’s backgrounds complement each other in their own venture. Their concept became the buzz of Austin and the little food trailer began making local pizza lists and garnering the attention of local influencers. That helped elevate the business and the couple looked to grow. They upgraded to an 8-foot by 20-foot trailer and increased its oven capacity.
The business was flourishing. Then the Texas heat wave struck, a troubling situation for a food trailer dependent on customers to stand in line in 110 F-plus temperatures. The couple set a policy to close the trailer when temperatures reach above 100 F. Instead, they run carrout and delivery out of their commissary kitchen. It’s a move that takes the stress off Thiago, Alissa, their team and their customers.
Listen to more of their story.
Follow Pedroso’s Pizza at pedrosospizza.com
and on Instagram at instagram.com/pedrosospizza
