Miller moved to San Diego in 2020 and struggled to find the East Coast-style pizza he grew up eating. He taught himself to make New Haven-style “apizza,” using his home oven at its maximum temperature of 550 degrees, a heavy steel plate and the broiler to finish each pie. “It took a couple years to really perfect my craft,” he told the California Post.
After being laid off this past summer, Miller began selling from his Ocean Beach apartment. His customer text list started at about 75 people; it has since grown to more than 3,500. He makes only 15 orders a week, leaving demand far above supply.
Miller said the main challenge is keeping up with demand, but he sees the limited availability as part of the appeal. “I think people do like what they can’t get,” he said.
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