Layer after layer of bold creativity. An explosion of flavors. And no, we’re not talking about experimental music — we’re talking about Underground Pizza, where pan pies are elevated to art. Baltimore native and former EDM promoter Evan Weinstein is behind this culinary phenomenon. We sat down with him to learn how he’s built one of the city’s most talked-about food brands — from parking-lot pizza sales to a full-blown flavor empire.
From Moonrise to Mozzarella
The News-Letter: Let’s start with the name. Why “Underground Pizza”?
Evan Weinstein: It came from my roots in the underground music scene. Before the pandemic, I was producing EDM shows, dubstep parties, the Moonrise Festival — all of that. When everything shut down, I started making pizzas at home, selling them out of my trunk in parking lots. It was literally underground. The name just clicked — it captured our vibe, our origins, and the music we still play in the restaurant.
Pandemic Pivot: From Promoter to Pizzaiolo
N-L: Before pizza, you were all-in on events?
EW: For over 20 years. Then the pandemic hit, and overnight there were no concerts — no backup plan. I started cooking to stay sane. Posted a pizza photo on Instagram, someone asked to buy one, and that was the start. It snowballed.
Secret Sauce: Craft, Creativity, and Care
N-L: What makes your pizza so special?
EW: We treat it like fine dining. I design 80–90% of the dishes, then our kitchen refines them. We taste-test everything — the oils, cheeses, butters. We ask, What’s the best version of this we can make? I’ll go head-to-head with anyone on pan pizza. The detail, the ingredients — it shows.
Going Viral (the Good Kind)
N-L: Social media helped your rise — how much credit do you give it?
EW: Marketing’s in my blood, but that only gets people in the door. The pizza keeps them coming back. Even when we cut marketing, we’re still outselling most spots. That’s when you know you’ve got something.
Baltimore Born, Baltimore Baked
N-L: How has Baltimore shaped Underground Pizza?
EW: Flavor-wise, 100%. The crab dip pizza, the fish pepper hot sauce — that’s straight Baltimore. We had no restaurant background, so we weren’t trying to fit a mold. We just experimented and figured things out as we went. The city inspires us.
From Farmers Markets to Michelin Friends
N-L: Where do you get your wildest ideas?
EW: Everywhere. Farmers markets, Instagram, chef friends. I’ll see squash at a market and go, “Let’s turn this into a pizza.” We’ve done roasted broccoli, purple cauliflower, stuffed Japanese black pumpkin. I once made a Thanksgiving pizza with sausage-stuffed squash. Only one person ordered it — I didn’t care. I loved it.
Pizza, But Make It Personal
N-L: Your menu names are wild. Where do those come from?
EW: It’s all part of the creativity. “Garfield” is lasagna-inspired. “Roney Boy” is a twist on “Stay gold, Ponyboy.” Some are jokes, some are deep cuts. We just have fun.
Favorite Picks? Hard to Choose
N-L: Do you have a favorite item?
EW: Right now, I’m obsessed with our Basque cheesecake — I’ve eaten half of one this week. For apps, the Kitchen Sink Wings are fire. We layer flavors so each bite is different. Pizza-wise, anything with our vodka sauce is insane. Even our classic pepperoni still blows me away.
The Business of Fun
N-L: You clearly love what you do. How do you keep up the energy?
EW: Therapy helps. Shout out to Aaron Johnstone — he’s amazing. Even when I get offers to sell the business, I’m still fired up every day. Running a restaurant is a creative challenge I love.
What’s Next for Underground Pizza?
EW: So much! We’ve got a bagel program coming, a full sandwich menu on house-baked breads, and thin-crust pop-ups. We’re also reopening our outdoor space and exploring sourdough discard donuts — because why not? If someone on the team says, “Can we try this?” I say, “Let’s do it.” That’s how we roll.
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