What happens when you combine corporate systems, a culinary school background, and a pure obsession with regional pizza styles? You get Toss and Fire Pizza, a Syracuse powerhouse that has spent the last eleven years evolving from a single pull-behind trailer into a multi-unit pizza family.
On the latest episode of the podcast, host Erica D’Arcangelo sat down with founder Nick Sanford to talk about his journey. From a 14-year-old kid bussing tables in a busy Connecticut kitchen to managing a hundred employees during peak food truck season, Nick has built a brand known just as much for its local community support as its signature charred crusts.
Escaping the Corporate Grind
Before launching Toss and Fire in 2015, Nick was managing a corporate Panera Bread location in Syracuse. He bought a mobile trailer from Texas with the simple idea of making pizzas on his days off for extra cash. He quickly realized his corporate job was no longer fulfilling, so he took a massive leap of faith, quit his management role, and committed to mobile catering full-time.
By 2016, the food trucks were so popular that prepping toppings on the road became a logistical nightmare. Nick found an old building that used to house a struggling pizzeria and signed a lease. That spot became their first official brick-and-mortar home.
Today, the Toss and Fire family encompasses three busy food trucks and three brick-and-mortar restaurants. The empire also runs a unique shipping container satellite location inside Harvey’s Garden beer hall, and a commissary kitchen.
The Evolution of a Pizza Nerd
Nick grew up right outside of New Haven, Connecticut. New Haven is widely considered by many to be the pizza capital of the country. Because he spent his childhood eating thin, crispy, beautifully charred pizza, introducing that specific style to Central New York was a long-term goal.
Toss and Fire began strictly as a wood-fired Neapolitan-style concept, but Nick considers himself a lifelong student of the craft. After attending the annual Pizza Expo and falling in love with thick, cheesy pan pies, he taught himself how to master Detroit-style pizza. A year ago, he started hosting special Monday night pop-ups to introduce his hometown New Haven-style pizza to Syracuse. The response was massive, and it officially joined the permanent menu.
The menu showcases a beautiful mix of classic heritage and local Syracuse culture. The Salt Potato Pizza is the legendary local creation that put Toss and Fire on the map. It utilizes Syracuse’s famous salt-boiled potatoes smashed onto a loaded potato pie. For fans of thick crusts, the Honey Pot is a Detroit-style favorite. It’s loaded with pepperoni, hot cherry peppers, and a heavy drizzle of Mike’s Hot Honey. For traditionalists, the New Haven style offers a thin, crispy, coal-fired tribute to Nick’s Connecticut roots. This style boasts a perfect balance of chew and char.
“Making something and then watching somebody eat something you made will forever be one of the best things you can do.” — Nick Sanford
Pivoting Through Crisis
The path to scaling a business is rarely smooth, and Nick’s resilience was tested heavily during the pandemic. He had just taken a massive financial risk by signing a lease on his second restaurant location when the world shut down. Overnight, the lucrative food truck side of the business completely vanished. Weddings, state fairs, and massive summer concerts were canceled. Facing a mountain of client refunds and empty dining rooms, Nick refused to close down.
Instead, the team pivoted in a matter of days. They turned their food trucks into neighborhood grocery delivery assets and driveway takeout stations. Neighbors would sign up for pre-allocated time slots online, and the trucks would pull up to serve hot pies safely on residential streets. That rapid operational pivot didn’t just keep the lights on; it deepened the brand’s bond with the local community.
Keeping it in the Family
At its core, Toss and Fire remains deeply rooted in family ties. Nick’s father-in-law, a fine-dining veteran who helped Nick land his early kitchen jobs, has been an integral part of the company’s growth for eight years.
He recently helped launch the new commissary kitchen, developing a custom line of house-made dressings, meatballs, sauces, and fresh desserts from scratch. In the early days, Nick’s wife could be found working mobile events, taking customer orders while carrying their newborn daughter in a baby harness.
Now, with a brand-new centralized facility pumping out fresh dough daily for consistency, Nick is focused on mastering his current footprint rather than rushing into further expansion.
Find Toss and Fire
Follow Toss & Fire on Instagram @tossnfirepizza.
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