Meet Scrappie's Pizzeria, Boston's Hardest-to-Snag Pizza

"When that doughful ding arrives, recipients have two minutes to sign into Hotplate, a food preorder app, for a chance to buy one of Andrew Blau's highly coveted, weekly pies. A little ticker in the app keeps track of all the fans scrambling like Taylor Swift concert hopefuls. Two hundred people here. Two hundred and nine. Three hundred. Once noon hits, even if you're already in the ordering window, you're likely to receive this message: "All the available inventory is in other carts, but more may soon become available!""

"It's almost always an instant sellout, with fans vying for maybe 80 sustainable pizzas a week—all made from bread scraps sourced from local restaurants—that are then prepped, cooked, and picked up at Brick Street Bagels in Southie. This is the process for Scrappie's Pizzeria, a pop-up operating inside a former pop-up, where Blau is also Brick Street's chief operating officer (his fun title, he says, is "Chief Bagel Officer")."

"Blau tries to look at Hotplate every week during the ordering period, he says. "But then it's always pretty anxiety-inducing because it's just so many people in there. I think this week it was 700 people at once." When Blau first launched Scrappie's in April 2025, the Barrington, Rhode Island native had never made pizza before—cooking up 25 pizzas and selling them for under $10."

Hundreds of people wait for a text that opens a two-minute ordering window in Hotplate to buy Scrappie’s weekly pizzas. A live ticker shows rapidly growing numbers of fans signing in, and after noon many receive a message that inventory is already in other carts. The pop-up offers about 80 sustainable pizzas per week made from bread scraps sourced from local restaurants, then prepared, cooked, and picked up at Brick Street Bagels in South Boston. Scrappie’s operates as a pop-up inside a former pop-up, with Andrew Blau serving as Brick Street’s chief operating officer and “Chief Bagel Officer.” Demand has surged since launch in April 2025, when Blau had never made pizza before and sold 25 pizzas for under $10.

Read at Boston Magazine