exit4pizza Introduces Daniel Tubbs! The New GM!
We're proud to announce the newest addition to our exit4pizza management team: Daniel Tubbs. With nearly a decade of experience in making pizzas, Dan brings us valuable pizza experience (and some serious cooking chops). We sat down with Dan—a big fan of both the Pittsburgh Steelers and sleeping—for a quick interview so you can get to know our new GM. Editor's note: Dan is very direct, which makes for some fun interviewing.
So, Dan, where are you from?
And where is that?
Thanks for clarifying. Can you be more specific?
Do you know where Williamsburg is? It's about 20 minutes outside of there.
What were you doing before this?
I was an Electromechanical Assembler II.
Wow, that's a mouthful. What does that entail?
Building electrical boxes.
But you've spent a lot of time slinging dough in the past. How many years do you have under your belt?
I used to work at a pizza shop in Grafton, Virginia. I worked there for 8 years, 3 of which I was the manager.
And then you worked in pizza when you moved to Pittsburgh, right?
Right. I live in Irwin, so I've worked in three different pizzerias in three different locations. I did that for about three more years.
OK, so you were in and out of pizza, and then you were an Electromechanical Assembler II. How'd you get connected with exit4?
I worked with Simona [the co-owner]. It's kind of a funny story. I heard she was opening a pizzeria, and I said, "If you ever need someone to manage your shop..." It was a joking thing, but it turned into a serious thing a couple of months later.
Now that you're here, what do you like about exit4? And you don't have to be nice just because you work here now.
What's not to like? Friendly staff, good food, fun place to work.
You're too kind. Now, as a guy who knows his pizza, what's your favorite?
Pepperoni and jalapeño.
And what do you think are the three best pizzas at exit4?
The Bianca, the Meat Lovers', and the Fresco.
A lot of people don't know this, but exit4 pizza has a folder full of pizza ideas that we're excited to try. What are some you've recommended, and what's in the pipeline that has you excited?
I recommended the Reuben, but it was already written down. I recently recommended a Chicken-Avocado pizza. I'm excited about both of them.
It's fun watching you make pizza because you throw it up in the air a lot. Why do pizza makers do that, other than to look cool?
Throwing the dough in the air helps it stretch, which is important for getting it to be the right size.
Last question: Got any good pizza stories?
I once delivered a pizza to a hotel room. I got to the door and knocked, but nobody answered. So, I kept knocking, and finally this guy came to the door. He handed me the money, and then he slammed the door in my face. But I still had the pizza. So, I knocked again, and he came to the door obviously agitated. He asked me what I wanted, and I held up the pizza, like, "Well, do you want your pizza?"
Want to try one of Dan's hand-tossed pizzas? Order online or call exit4pizza at 412-781-1111!