Inside Stoney Slice, L.A.'s exclusive, underground Neapolitan cannabis-infused pizza parlor:
Former Professional Hockey Player Daniel Carcillo Backs Research Into How MDMA Could Treat Brain InjuriesSo the process is, we do a curbside pickup only. You order through a text message. You are sent your options, limited or preordered during the day. I don’t want to diminish the quality over quantity. It’s exclusive. We turn down orders all the time. We were aiming to work out of commercial space, but COVID happened. So we had to work out a private kitchen and figure it out.
I am a private cannabis chef. It’s the same concept as a pop-up restaurant, it has cannabis involved in it. We are working on figuring out how to get into dispensaries and make it a fully legitimate product. For pizza, the category doesn’t exist yet. The consumption space, they ran into an issue, having made to order cannabis-infused food is essentially unregulated. There is no license that exists for it. Probably in a frozen manner, that’s the only way to have that tested in a lab beforehand.Absolutely, that’s the end goal. I think regulations will figure themselves out by that time. Right now, everything in the cannabis industry is so finicky—rules, packaging, stuff like that.
It’s Neapolitan-style pizza. If you were in Naples, Italy, that’s the kind of pizza they would serve you. It’s made with very fluffy crust. It has this beautiful char on it. We offer a 30 milligram and 60 milligram and 100 milligram option. Everyone can kinda take part in it, you can try a lighter option. 30 milligrams is like, the sweet spot for an edible when you’re digesting. Eating pizza is more substantial, you digest this differently than you do a gummy.
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