Anthony from Twisted Pizza provides the history of the decades old Twisted Pizza.
Twisted Change: How a Family Tradition Became an Unconventional Pizza Empire
In the third episode of the XLT Lounge – “Make the Switch” series, we dive into the delicious world of Rhode Island pizza, with a twist—literally. Anthony, of Twisted Pizza, shares his family’s journey from traditional pies to full-on dining experiences, complete with wings, burgers, and, yes, martinis with your pepperoni.
From Pizza to… Pizza with a Twist?
Twisted Pizza wasn’t born overnight. It all started with Anthony’s in-laws, more than 50 years ago, with the original Filippou’s Pizza, a simple place serving up grinders, pizzas, and salads. Fast forward a few decades, and the family added a twist —quite literally— when Steve Filippou, Anthony’s brother-in-law, decided to put his own spin on things by opening Steve Filippou’s Twisted Pizza. Soon after, Anthony and his wife, Effie, joined the fray, expanding the concept into a family franchise.
While keeping the old Filippou’s recipes alive (because, let’s face it, some things just don’t need changing), they put their signature twist on the menu. They didn’t stop at just tweaking the pizza toppings. Think burgers, fajitas, and wings galore. And for those looking to enjoy more than a cold beer with their slice, they offer a full dining experience, complete with a liquor license in all their locations. Yes, you heard that right—pizza and martinis. What’s not to love?
A Tale of Change: From Construction to Conveyor Ovens
Anthony’s story of getting into the pizza business is as serendipitous as it is funny. He started out in construction and had no idea he’d end up flipping pies for a living. After meeting his wife, Effie, it wasn’t long before he found himself pulled into the kitchen, thanks to a Friday night emergency at Filippou’s. A few shifts later, he was hooked.
In a classic move that we can all appreciate, Anthony took things into his own hands and signed the lease for a new restaurant without any hesitation. In true family business fashion, he called his brother, declared they were starting a restaurant, and began a crash course in pizza-making. No pressure, right?
But the real twist came when they switched from double-deck stone ovens (a traditional choice) to conveyor ovens. Yes, it was a major shift, but when the pizza orders are piling up, and you’re trying to keep pace with the demand, sometimes you have to change how you bake your dough. As Anthony tells it, the move to conveyor ovens wasn’t just about efficiency; it was about evolving with the times without sacrificing the heart of what makes Twisted Pizza special.
What’s Next? The Future of Twisted Pizza
As this episode of XLT Lounge highlights, Twisted Pizza is always adapting while staying true to its roots. What started as a family business is now a growing franchise, and if we’ve learned anything from Anthony’s journey, it’s that embracing change —even the twisted kind— can lead to some pretty delicious results.
Check out the video below for more of Anthony’s story and an inside look at Twisted Pizza’s journey!
