Dang, That's Good Pizza

Dang Brother Pizza in Salt Lake City is a local favorite known for serving authentic, wood-fired Neapolitan-style pizza out of a retrofitted fire truck. Their 900°F Gozney oven cooks pizzas in just 90 seconds, delivering perfectly charred, chewy crusts topped with fresh, seasonal ingredients. You can catch them at farmers' markets, local events, and catering gigs across Utah. The vibe is casual, fun, and fast-paced, drawing long lines of pizza lovers looking for something special. Whether you're after a classic Margherita or something more adventurous, Dang Brother delivers a flavorful, unforgettable experience straight from the truck to your plate.

What inspired you to start Dang Brother Pizza, and how did the idea originally come together?

Dang Brother originally started in San Diego about 14 years ago. The three of us (Kyle, Kyle, and Aaron) worked together there. When we all moved to Utah in the Spring of 2022 we asked the original founder if we could bring the Dang Brother concept to Utah. With his blessing we started in January of 2023

What were the early days like, and how did you get your first customers?

The early days were a struggle. We all maintained full time jobs while trying to get the brand and concept off the ground. Our first event was the Ogden Winter Farmer's Market. We setup our Gozney ovens for the first time in sub 20 degree weather. We were blessed with a great response from the community especially those part of the Market.

What do you believe customers love most about what you offer?

Quality, speed, and the vibes. Food is an art and people appreciate when it's treated with both respect and creativity

"Food is an art and people appreciate when it's treated with both respect and creativity."

What challenges have you faced and what's your vision for the future?

The biggest challenge is the ebb and flow of the seasons. We get incredibly busy in the Summer and Fall but Winters can be a challenge. Looking ahead to the next 5-10 years, our bigger vision is to have our own kitchen/event space.

What advice would you give to other entrepreneurs looking to break into the food or hospitality space?

To care. Care about your community, your quality, care about yourself. If you are passionate about your food and your community the community will be passionate about you and your food.