How Traze Pizza Transitioned from Pop-Ups to a Full-Time Pizzeria
After 10 years of bringing her love of pizza to others through pop-ups across the New York City area, Natalie Disabato. Knew she always wanted more. She took a risk in 2025 and opened her first brick-and-mortar, Traze, in Long Island City.
Natalie learned quickly that nothing will ever get done if you focus on making it perfect every time. Instead of fixating on small details, her team nailed the basics of consistent, high-quality pizzas. They offer a small menu of grandma squares, including their signature falafel pie.
Natalie recalls earlier in her journey when she built her falafel pizza with pre-made ingredients. She learned along the way how to make each ingredient from scratch, experimenting with the flavor combinations until she was proud of her product. Natalie’s commitment to a growth-mindset has allowed her business to flourish over the years.
Competition in the pizza industry is fierce, and being an entrepreneur can take a major toll. The stress of hiring, licenses, and startup costs are just the tip of the ice berg. Natalie hasn’t been afraid to reach out for help and seek advice from her fellow local shop owners when needed.
Many pizzeria owners will agree that although the chaos never goes away, the passion and persistence only grows overtime.
