It’s often said that you should choose a business partner you truly like. For Richard Foster and his dad, Mark Foster, the founders of Section Street Pizza in downtown Fairhope, their partnership is deeply rooted in family ties. Growing up, Richard was inspired by his father’s fond memories of his first job at a pizza parlor. One day, driven by a spontaneous burst of enthusiasm, he decided that starting a pizza business with his dad would be exhilarating. This summer, they dove headfirst into their venture, opening a vibrant, family-friendly pizzeria complete with a commanding brick oven.

Located across from the Fairhope Civic Center in a newly constructed retail development, Richard had the unique opportunity to design the space from scratch—a challenge he jokingly refers to as ‘a complete heart attack.’ Thankfully, armed with inspiration from Pinterest and extensive research into pizza parlor designs, he crafted the exact aesthetic he envisioned.

Richard recognized a gap in the market for family-friendly dining venues. He envisioned Section Street Pizza as the ideal family dinner destination. His innovative Four Corners Pizza caters to individual tastes, allowing each family member to customize their toppings, thus making family mealtime harmonious and enjoyable.

Moreover, Richard wanted the pizzeria to be an inclusive space, welcoming individuals with special needs—both as guests and employees. Inspired by his mother’s career, he and his dad committed to creating a safe and supportive environment right from the start. ‘Our restaurant may be small, but our team is close-knit. I engage with their families and their job coaches to integrate them fully into our business model,’ Richard shares, focusing on the quiet yet significant impact of their work, without seeking any accolades.

Owning a restaurant is no small feat, and for Richard, perfecting Section Street Pizza’s dough recipe was a journey of persistence and patience. After months of refinement, the dough now takes over three days and four hours to prepare, including proofing time. This rigorous process is a testament to their dedication, as Richard and his team mix the dough daily, committing to quality without compromise.

Richard takes pride in their meticulous approach. ‘We don’t take shortcuts,’ he asserts. ‘We choose ingredients that might be finicky, like fresh basil and arugula, because they elevate the flavor of our pizzas.’ They ensure their pepperoni is preservative-free, and the prosciutto is just as pure. This commitment extends to accommodating diverse dietary needs with options like gluten-free crusts and vegan cheese, alongside the freshest vegetables.

At Section Street Pizza, tradition blends seamlessly with innovation in a multigenerational setting that’s all about putting love into every pizza pie.