It's baked by old Greg's Pizza, a new pop up with a month long waiting list.

So we're sold out for August and September is almost there.

This is insane way sold out within at least 12 minutes or so.

My date typically starts at 6 a.m. 5 36 AM on.

I live here about 8 39 o'clock at night.

Still feel surreal.

There's nothing It hasn't hit me yet.

None of this has hit me yet.

Old Greg's mates over 90 Pies a day, which is more than 500 pizzas a week.

Most popular order is the Square Ogi, Roni.

It's a pepperoni pie with sour dough as the base originally went with the idea of the square pie because it was something that typically found in Miami, especially not sour dough pizza.

Typically, Baker's use yeast to make dough, but Greg ops for a naturally 11 sour dough.

Instead, I would take away the east, and I would substituted with sour dough Starter Oh, Greg, Like commercially, Eastwood, Greg's year old fermented starter, is what allows the bread to rise.

He combines the starter with dome, using a blend of freshly milled flours that give the crust.

It's signature light texture.

Once the dough rests, it's topped with handfuls of mozzarella cheese and marinara sauce.

Greg dashes little cups of pepperoni across every inch until the cheese is covered, and finally, a drizzle of Mike's hot honey.

It comes out of the oven with a texture, unlike typical pizza.

So the dough is really different from pizza than I'm used to.

It's actually really light, but when you bite into it, it's crispy.

There's only one way to get a pie, and that's during old Greg's weekly pizza drops.

On Wednesdays, customers go to the website to order and choose a day for pickup, but even then they might miss their shot.

It's like an exclusive thing, you know, basically on there every time they put up the sale.

At one, it just sells out super fast, like you're clicking the days and it's sold out, sold out, sold out.

So 475 people in less than five minutes they're already locking in their slots.

This is crazy, you know.

Every week the system's been collapsing, you know?

And I'm like, I'm gonna wait a little bit.

And now it's like I wait two minutes to leave, and they're completely gone.

I've never been so anxious in a positive way to get pizza through the site because you only have a limited amount of time to get it.

And then you have to know what you want Beforehand.

You have to come ready.

I would recommend a za protest.

Uh, setting up alarms, multiple arms.

I think it's something happens.

And you know, im doesn't go off between 12 55 and one 10 at your window.

And if they miss that window, some will likely have to wait a few weeks to get one.

I was trying to order for the same week or the next week, and every time I would click, it would just say, sold out, sold out.

So I just moved to the next month and I was like, All right a month from now.

Is it worth it?

You know, and answer is always Yes, yes, it's definitely worth it.

Yeah, it's hard to imagine now, But just a few months ago, Greg didn't have a place to serve his pies.

We're gonna set off of the pop up at a local beer market Cove.

It happened, and way started getting a lot of our tomatoes that we started ordering the cheeses.

Everything started arriving at the same time in both.

So I was just like, What am I gonna do with all these tomatoes and product to make pizza?

So we just decided on selling it out of the house.

He started out baking just 20 pies a day from his oven at home.

But Greg needed a way to get the word out.

So he turned to people he could trust.

Oh, way we're giving them away to our friends that work in the industry.

We wanted to get feedback on the pistol.

We would give them two chefs and line cooks and friends that understood what it takes to make a product which led to a frenzy for more.

One day I saw the pizza on their instagram was like, What is this that you're making from your open at home?

The next thing I know, I was ordering five pies a week.

Um and then they start blowing up a claim to Miami Chef Brad Kilgore ordered old Gregg's pies three times before reaching out to start a partnership.

They came together for this pop up.

And for the time being, Greg works out of Kilgore's speakeasy in Miami's design district, catering to hundreds of customers a week.

It's bittersweet, you know you can't get it, but you're you're happy that it's here, okay?