Hi! I'm Melissa, a third generation pizzaiola.

 

My grandparents opened LouBea’s Pizza in Albany, New York in 1968. My father grew up behind the counter and eventually opened his own slice shops around the area. I spent my teenage years working in those restaurants, fully convinced I wanted nothing to do with pizza. Twenty years later, here I am.

 

Before Pizza Daughter started, my work shaped my lens on what we eat. Peace Corps brought me to Nepal, where I worked in agricultural development and became deeply interested in the relationship between food, farming, and community. Later, I earned a Master’s in Food Systems from Cornell University, studying the ways agriculture, culture, and access shape the way we eat. 

 

Pizza Daughter began in Los Angeles in 2023 - rooted in family history, long fermentation, thoughtfully sourced ingredients, and the belief that good food starts long before we eat. I work closely with farmers and small producers whenever possible, and every pizza reflects the places, people, and food traditions that have shaped me along the way.

 

Someday, I hope to bring all of this back to the Northeast and open a pizza farm where I can grow the ingredients I use. Until then, I’m here in Los Angeles making pizza I’m proud of and feeding people with intention.