Today we’d like to introduce you to John Bell and Natasha Teymourian.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
We think it was a little bit of trying to impress each other when we first started dating. While loving pizza isn’t exactly a personality trait (it’s pretty universal), it definitely helped us bond. We’d both dabbled in breadmaking and hosted pizza nights with our families so we thought it’d be a fun activity to try together.
It transformed into scouring our local San Diego Farmers Markets for in-season produce and cheeses to play around with. We only realized that other people were also into our pizza when we’d open our roommate-shared fridges to find dough balls or leftover slices missing. After that, we started hosting pizza party nights for family and friends, and it’s all grown from there.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It was definitely hard to get the ball rolling at first, especially when we both work full-time jobs. We also like so many different types of pizza that it was hard for us to agree on a dough recipe (Natasha likes bread-y pizzas while John likes the lighter ones).
There were a lot of trials runs where we went back and forth between the two (pizza nights, like, three times a week — our waistlines were not happy) before we decided to compromise somewhere in the middle at a Neapolitan-inspired crust made from our own sourdough starter. The dough is the most important part for us, as it’s what transforms pizza from a fast food-type meal to a more artisan experience.
Alright – so let’s talk business. Tell us about Urbino Pizza – what should we know?
We specialize in Neapolitan-inspired craft pizza with a light, naturally leavened (sourdough) dough. Pizza topping, for us, is an art — we love playing around with local produce, fruits, and cheeses.
We balance each other out pretty well: John enjoys paying homage to the traditional Neapolitan-inspired simplicity of pizza making, focused on staying true to the best dough and ingredients while Natasha enjoys a good peach or fig pizza. Since our dough is made from scratch and our ingredients carefully curated, we enjoy hosting at-home pizza making classes (it’s a fun date night for us, too!).
We also love pizza catering and meeting local farmers and vendors at the Farmers Markets. Our specialty is personable pizza parties — our ovens can be transported by hand, so it helps in crafting an intimate atmosphere for special events.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
We’ve both had a lot of moral support from our families. Our parents have always been mentors to us: John’s parents taught him a lot of family recipes from their Italian side and helped to hand down their passion for cooking.
Natasha’s parents are both business-savvy, intentionally teaching her the behind-the-scenes of their start-ups. We’re excited to see this list of people we’re grateful to grow in the future!
- $10-$15 range for our craft pizzas
- Catering starts at $18/person
- Website: https://www.urbinopizza.com
- Phone: 619-719-5068
- Email: email@example.com
- Instagram: https://www.instagram.com/urbinopizza/
- Facebook: https://www.facebook.com/pizzaurbino/