How long have you been flinging pizzas and whatnot?

Roberto: My mother was a professor at Le Cordon Bleu in Paris. She had a restaurant that my siblings and I lived upstairs from. I've been cooking for over 50 years. I used to have hair back then.

Josh: I've been being groomed to take over the family business since I was five. We have another Topolino's in Bellevue, and we used to have one in downtown Seattle, but we just opened this location about two weeks ago. We also own Burrito Express.

Why don't you sell pizza by the slice?

Roberto: We don't like reheating something that's been sitting on a counter for over an hour, and then serving it to our customers. That's why we perfected the five-minute pizza. It's fresh with no wait.

Is that a cooked pizza? Do you time yourself?

Josh: Yeah, I time myself. Totally cooked in five minutes. I've even been challenged on it before, and I've won.

What else do you offer?

Roberto: We make the best sandwiches in town, hands down. Some other restaurants used to brag that they made the best, and we had to take them to town because they were wrong. Best sandwiches: us.

Interview by Cienna Madrid