LETS TALK PIZZA!

An Interview with Tokyo Pizzailo, Garrett Pike.

Pizza, the iconic food originating from Italy has been around for generations. The globally loved dish comes in many variations, and it has even been localized in several countries to suit particular palates. Tokyo, like many big cities has an abundance of pizzerias and Italian restaurants which are very popular. A couple of months ago, my friends and I went to PIZZA CLUB, a New York style pizza shop in Azabujuban, and that is where I met Garrett Pike, who made us the best pizza I have had in a long time.  Garrett Pike is a pizzailo, a term used to describe someone who makes pizzas. The Virginia native who also spent the last 14 years living in New York City, first came to Japan on vacation in 2013, and instantly fell in love with the country. He knew that it was a place he would try to live in the future. Fast forward to today, and he is now living in Tokyo making the best pizzas in town. We asked him a few questions about his work, interests and aspirations, and this is what we found out.

What inspired you to become a pizzaiolo?

My friends Nick and Massimo who make pizza at my favorite shop L'industrie in Brooklyn inspired me to get into making pizza.

What’s the difference between New York and Japanese style pizza?

New York pizza to me is very simple in comparison to Japanese pizza, but for most people here, I think the size and serving it in slices would be the main difference. When I think of Japanese pizza I think of a quattro topped pizza with a bunch of non-pizza toppings with too much cheese from Dominos or Pizza-La.

What’s better, a thin crust or a thick crust?

Living in New York for so long I got spoiled, most of the time I would get thin, but I love Sicilian and Roman pizza.

What’s your favorite pizza topping?

Favorite slice or topping would just be a plain cheese slice with fresh parmesan and basil.

What’s the hardest thing about being a pizzaiolo?

The hardest part about the job would be making pizza in summer, the heat never ends.

What's the best part about it?

The best part is making people happy, no better feeling than seeing a whole pie go to a table and the look of excitement before everyone grabs a slice.

Do you have any pizzeria recommendations in Tokyo?

My recommended shops would be Savoy, Pizza Mafia, PIZZERIA IL TAMBURELLO, and Trattoria Morita.

Outside of making pizza, do you have any other skills or talents?

I was a barber in New York for the last 14 years, so that is my other skill. Before that, I played golf in college.

What motivates you the most?

My daughter is my biggest motivation in life, to be the best at whatever I try to do.

What do you like to do in your free time?

In my free time, I love biking and eating around Tokyo. When I have time, I practice cooking future dishes, and baking at home.

Do you have any advice for someone who dreams of one day becoming a pizzaiolo or opening their own pizzeria?

My advice for anyone who wants to get into pizza is to not be afraid and just do it. Pan pizza is a good intro and easy to do in a small Japanese oven. There are so many good books and YouTube channels to help you along the way. It comes down to practice and keeping a detailed journal of everything that you try. Many pizzas you make will be bad which makes the great ones taste even better.

What are your plans for the future?

My future plan is to open a restaurant in Tokyo. I want to make what I think is the new generation of New York style pizza and other tastes from my life growing up in America.

If you would like to reach out to Pike, you can contact him on Instagram: @goon84

All photos courtesy of Garrett Pike.