Today we’d like to introduce you to Kelly Potter.

Hi Kelly, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Prohibition Pizza started as a family driven effort to build something rooted in craft and community. What we do is simple in words, but intentional in practice: we make authentic New York‑style hand tossed pizza with handmade dough, house‑crafted sauce, and a focus on consistency and quality in every pie.

We’re known for that dedication to the craft from the way we patiently wait 72 hr before utilizing our dough, to how we balance flavor and texture with all freshly sliced ingredients. Our approach has earned recognition through awards like the Galbani Cup and being named multiple years running as one of the best pizzas in Florida and recognized by the national publication “Pizza Today” as one of their Pizzeria’s to watch. Those accolades matter because they validate the standards we set for ourselves early on, not because we chased the spotlight. These are our metrics so we know we are on the right path.

We regularly support area schools through fundraisers and partnerships, and we’re proud to work with the Slice Out Hunger initiative, which helps provide meals to people facing food insecurity. Giving back is built into how we operate, not treated as an add-on.

What sets us apart is that we’re local, and genuinely invested in the people around us. What I’m most proud of is that Prohibition Pizza isn’t just known for good food it’s known for supporting the community that supports us.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The road hasn’t always been smooth like any small business, we’ve faced our share of challenges, from learning the ins and outs of running a restaurant to refining recipes and building a team that shares our standards. There were moments where things didn’t go as planned, but every obstacle was a chance to learn and improve.

What’s helped us through is staying true to our vision: making pizza the way we believe it should be made, keeping a strong connection with our community, and being hands-on in every aspect of the business. Looking back, the struggles shaped who we are today and made our wins, from awards like the Galbani Cup to seeing families and friends return week after week which is all the more meaningful.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
At Prohibition Pizza, we are known for our specialty pizzas, fresh food and clean eating. We’re avid believers in consistency, quality, and creating a place that feels welcoming whether you’re grabbing lunch, bringing the family in for dinner, or grabbing a pizza to meet friends at the brewery across the street.

What sets us apart is that we’re independent, hands-on, and deeply connected to our community. Nothing is mass-produced, nothing is rushed, and every guest experience matters. What I’m most proud of is building something people trust not just for great pizza, but as a place where they feel comfortable coming back again and again.

Where do you see things going in the next 5-10 years?
Over the next 5–10 years, I see the pizza industry becoming much more intentional; both in what goes into the food and how transparent businesses are about it.

Guests are paying closer attention to ingredients, allergens, and how food makes them feel after they eat it. Clean labels, fewer additives, and real, recognizable ingredients aren’t a niche anymore, they’re becoming an expectation. Gluten-free options, in particular, will continue to shift from being an afterthought to a standard, and the quality gap between “regular” and gluten-free will keep shrinking.

At Prohibition Pizza, we’ve already been moving in that direction. Our focus has always been on clean eating (using ingredients we feel good serving to our own families) and offering gluten-free options that don’t feel like a compromise. We see that as the future of pizza: indulgent, yes, but also thoughtful and inclusive.

I also think the industry will continue to move away from one-size-fits-all menus and toward customization and dietary awareness. People still want comfort food, but they want it made better. The brands that will last are the ones that balance tradition with responsibility and that’s exactly where we see ourselves staying rooted.

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