On a recent episode of the Pizza Story Podcast, I had the pleasure of sitting down with a truly inspiring guest: Odie O’Connor, the owner of Odie’s Pizza Co. in Oceanside, California. Odie’s journey is a powerful reminder that sometimes the biggest challenges lead to the best opportunities—and that the pizza world is one of the most supportive communities out there.
Catch the full episode here: https://youtu.be/2EXlQWVRb1Q
The Origin Story: Sourdough and Serendipity
I always kick off the podcast by asking how our guests got into pizza. For Odie, it was a slow burn that turned into a sudden passion.
Like many, he loved Pizza Fridays growing up. But things got serious when he was living in Portland, around 2015, and decided to go vegan. He wasn’t impressed with the local options, so he bought a backyard oven and started experimenting. He told me it was a “steady snowball effect.”
Those early pizzas on Instagram led to a life-changing moment: his friends Luke and Jamie asked him to make pizzas for their Cinco de Mayo party. The response was electric! Odie was ready to leave his career as a tattoo artist, and he realized he could turn this hobby into his future. He launched his first concept, Baby Blue Pizza, as a pop-up in Portland’s booming brewery scene.
The Pandemic Pivot
Odie’s timing, in hindsight, was incredible. When the pandemic hit, he had his Baby Blue Pizza food truck. He noted that while overhead was low, so was the ceiling for growth. Yet, with people eager to support the community, his food truck business was booming.
That’s when he made the leap. Luke and Jamie reached out again about an available brick-and-mortar space. Odie was initially hesitant—it was the middle of COVID! But he realized this was his chance. He joked about the viral “murder hornets” story, saying he just decided, “Whatever, I’m going to take this pizza place over!”
The new concept was Boxcar Pizza, a Detroit-style joint, since the space had conveyor ovens instead of the wood-fired one he was used to. He was open for business right away, using the sales from the day to fund the build-out at night. He admitted the timing was “super serendipitous,” allowing him to grow when others were shutting down.
A Full Circle Moment in Oceanside
After successfully establishing Boxcar (which he still owns in Portland with a management team), Odie wanted to move back to San Diego, where he grew up. He connected with his childhood friends, Clayton and Craig, who run Blacktop Restaurant Group. They had the scaling expertise, and Odie had the pizza expertise—it was a perfect partnership for their new venture: Odie’s Pizza Co.
What I found so cool is the location: right by the Oceanside pier, where Odie used to compete in surf competitions! They created a brand that truly reflects them: a “tattoo punk rock meets family friendly” vibe with deep roots in the surf-skate culture of San Diego.
Menu Curation: Sourdough and Deep Cuts
When curating the menu, they were determined to do something different. Odie insisted on sourdough crusts for the health and flavor benefits—an offering that is still unique in the San Diego market. They prioritize quality ingredients (like organic flour from Central Milling) and finishing touches that really make their pies an art form, as I noticed on their Instagram.
Odie told me all their pizzas are named after bands or albums they love. His current personal favorite is the Biggie Smalls with house-made vodka sauce, Italian sausage, and finished with fresh basil and shaved Parmesan. They also offer pies in three styles: New York round, Grandma square, and an incredible in-house made gluten-free option.
The Reality of Running a Business
When I asked about the biggest challenge, Odie’s answer was relatable to any entrepreneur: burnout, and the daily grind of running a business versus making pizza.
Odie had a great perspective on overcoming the stress of business ownership: you have to choose to be in a good mood, even when things are falling apart (like a clogged floor sink!). He grounds himself by reminding himself to “think back to a time when you wanted what you now have.” He recognizes that the daily problems are simply part of the success he aimed for.
The Power of the Pizza Community
Finally, what Odie said about the pizza community really resonated with me. He talked about how incredibly supportive it is, recalling owners who helped him when he was starting out. Now, he’s paying it forward, inviting young pop-up owners to his shop to share knowledge.
I told him about my own guest, Sean Jefairjian from A Slice of New York Pizza, who shares the same philosophy: even if you’re the competition, you help your neighbor. Odie affirmed this, recounting a time he ran out of cheese and his friend at East Coast Pizza immediately gave him 100 pounds. It’s that spirit of support that makes this industry so special.
I absolutely loved talking to Odie, and his story is a huge inspiration. If you’re in the Oceanside area, you have to go check out Odie’s Pizza Co.
Follow Odie’s Pizza Co on Instagram @odiespizza
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