Back in the day John of Pit Stop Pasta was active here on the tt and marketed the “Pizza in a Bucket”. We have many conversations about it back then. I know he sold the shop and such. Anyway here is a link to an article that mentioned him: http://www.cbsnews.com/news/the-low-carb-pizza-dilemma/
And in Escondido, Calif., John Pontrelli, owner of Pit Stop Pasta, offers what may be a traditionalist’s worst nightmare: “pizza in a bucket.” It has all the pizza toppings placed in a crock or, for takeout customers, a metal can.
While it’s not a big item, he said, some people have asked for it, and “Our motto here is: you want to say no to people as little as possible.”
