You don't become a pit commander over night. You don't become one after the 18-plus hours it takes to properly cook a brisket, either.

If you're like Stephan T. Nedwetzky, it takes an unintentional career change, a passion for natural food, and a picky palate. And thank God.

After leaving the Marines in '99, Stephan started a landscaping business, which kept him busy for awhile. But a desire to cook great barbecue lead to selling meat on Saturdays at a local nursery. It wasn't long before his side hustle encroached on his real business, and he left landscaping for greener pastures ... no pastures, rather.

But barbecue only satisfied one taste. A love, and lack, of good Neapolitan pizza made Stephan once again seek out the best ingredients. And after he mastered that, he married his meats with his pies and Texapolitan Pizza was born.

After serving his food at breweries around the Metroplex, Stephan landed at Lakewood, parking his bright red pizza trailer and his smoker behind the brewery next to the beer garden. 

Ask him about his oven, which comes from Italy and is an official Neapolitan pizza oven. Or see how it only takes 90 seconds to fire the perfect pie. And stop by on a Saturday and discover why Wagyu beef is worth waiting for.

It won't take you long to understand why he is the Pit Commander.