Roebling
Pizza

Ask Randy where he's from, and he'll take you on a world tour — starting in Vietnam and ending, somehow perfectly, in Brooklyn. Randy, the owner of Roebling Pizza, never set out to run a pizza shop. But when the previous owner decided to sell, Randy made his case: buy it from me and the business lives on. Sell it to a developer and it becomes luxury apartments. The owner handed over the keys. So there was Randy — keys in hand, zero pizza-making experience — jumping in headfirst. He had years of restaurant kitchen experience, but making pizza professionally was a different animal entirely. He learned through trial, error, and a lot of late nights. Eventually, he built his dough around sourdough — not just because it tastes better, but because it's easier for his wife to digest. That detail tells you everything you need to know about him. Today, Randy and his team are running that same oven that's been in the shop for decades, turning out some of the most creative slices in NYC. A gorgonzola pie with shaved seasonal potatoes, savory herbs, scallions, red onions, ricotta dollops, and garlic-confit oil. A square slice with salsa verde, black garlic, and carnitas. His years in restaurant kitchens show up in every bite — these aren't your average corner slice shop pies. Randy didn't expect to end up here. But Brooklyn is lucky he did. 🍕