Victoria Tiso

Owner of Tori T’s Pizzeria

Malverne, New York

Instagram: @Tori_tspizzeria, @thebronxpizzagirl

Victoria Tiso grew up in her father’s pizzeria, the famous Louie and Ernie’s in the Bronx. She then spent years as a high school and collegiate softball coach before returning to Louie and Ernie’s to study under her father. Her quest led her to chart her own course, opening Tori T’s Pizzeria in Long Island as one of few solely women-owned pizzerias in New York in 2024. With a tenacity for leadership and community, Tiso is sharing her dream with her community and the pizza industry.

Pizza Today (PT): As a young operator, you’ve drawn the attention of your peers quickly. Which of your qualities have captivated the industry?

Victoria Tiso (VT): I think that some of my best qualities that made me grow in the industry so fast are my personality, my ability to coach a large staff, being approachable about my pizza journey and, truthfully, my bravery to leave a life that was beyond comfortable to go after something new and challenging. I absolutely love meeting new people, being able to talk shop and share war stories with others in the pizza industry. I pride myself on never forgetting where I started in my career and persevering to where I am today. With social media now giving quick access to some of the best operators and pizza makers in the world, it’s easy to bounce ideas and support one another – even from afar.

So many people were shocked when I decided to go out on my own and leave my family’s pizzeria, Louie and Ernie’s. But for me, it was the best thing to ever happen to me. I was able to grow as a person, as a chef and as a true leader who is now able to help others looking to start out or just step up their career by taking the leap of faith. This industry and everyday life is about constantly learning and getting outside your comfort zone, it’s about being passionate and doing what you love. You want to put out the best product possible, you want people to leave happy, and you want them to remember your story. My story will always start in The Bronx – but it for sure will not end in Malverne. I am continuing on my dad’s legacy and building my own anywhere I decide to go.

PT: What is the most pivotal thing you have learned about the pizza business in your first year as an owner?

VT: The most pivotal thing I learned as a business owner in my first year is how adaptable you have to be toward change and receptive to new ideas. I learned first-hand how machinery can break, how systems can crash, how you must implement fail-safe systems, and that it’s OK if recipes need to be tweaked.

By coming out to Long Island, I had to learn all the ins and outs of this pizzeria. At times, it can be very frustrating and tiring to have things not working out in your favor, but it’s imperative to keep pushing forwards and seeing things out to the end. Each and every moment, I adapted and made it a teaching moment not only for myself but for my staff. I wanted them to see the pressure, the stress, the grit – not just the glam. I wanted them to understand what it takes to face adversity and not want to give up when things get tough.

There is only one Tori T., so I wanted my men and women to think the way I do so they can handle anything that comes their way even if I’m not here. Having my staff reach outside their comfort zone also made me become receptive to hearing new ideas, changing some recipes and putting our heads together to make sure we are working toward the same goal while putting out the best product.

Every day is about keeping a good outlook and always looking forward to the future. There’s no time to dwell on the past, it’s about gaining, retaining and growing the brand.

Read the July 2025 Issue of Pizza Today Magazine

Who are this year’s Rising Stars in the Pizza Industry? We profile six up-and-comers who are making their mark on pizza. Discover why the Grandma style pizza is spreading across the country. See why your pizza could benefit from whole-grain flour. Brush up on inventory management best practices. Learn how to take your products to the retail market. Go to the July Issue.