Third-Generation Pizza Maker Draws Attention in Goleta
McLeod Noormand, a 24-year-old third-generation pizza maker, is gaining attention for Pegaslice Roman Style Pizza in Goleta, California, where he serves unique pizzas made with a 72-hour fermented dough that results in a light, crispy crust.
Santa Barbara Santa Maria San Luis Obispo, CA, October 24, 2026 —
McLeod Noormand, a 24-year-old third-generation pizza maker, is drawing attention in Goleta, California, for the pizzas served at Pegaslice Roman Style Pizza. The dough is fermented for 72 hours and is described as producing a light, crispy crust.
Noormand’s family background in pizza making spans three generations, according to the information provided about the business. The summary identifies him as the current pizza maker but does not provide further details about his relatives’ work or how he learned the craft.
The pizzas are characterized as unique, though no specific varieties, ingredients, or menu items were identified. The information also does not say when Pegaslice Roman Style Pizza opened, how long Noormand has been making pizza, or what has led to the increased attention. No customer comments, sales figures, or details about the business’s operating hours were provided.
The stated preparation detail is the dough’s 72-hour fermentation. The description links that process with a light, crispy crust, but does not specify the dough’s ingredients or other preparation methods. Information about prices, the size of the menu, and whether the business offers dine-in or takeout service was not available.
For now, the available details center on Noormand’s family connection to pizza making, the Goleta location, and the dough preparation. Further information about the business and its offerings was not included in the summary.
Story summarized from the original created by Collin Harmon on www.noozhawk.com, see more information here.
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