From Side Hustle to Full-Time Entrepreneur: Michiel's Pizza Journey

Dr. Niklas Richter · 2026-05-05

Have you ever wondered when it's the right time to leave your day job and go all-in on your side hustle? It's a question that keeps many aspiring entrepreneurs up at night. In this episode of the Entrepreneur Talk podcast, we hear the incredible story of Michiel Aerts, founder of Michiels Pizza. What started as a simple hobby turned into a thriving pizza concept built around a mobile wood-fired oven, delivering unique experiences at events with a strong focus on quality and local ingredients. Michiel taught himself everything from scratch. He and his brother transformed a trailer into a custom pizza oven, and for years, he balanced his passion with a full-time job. Today, Michiels Pizza is a growing business that handles dozens of events each month, has a team of flexible workers, operates pizza vending machines available 24/7, and even supplies other restaurants. In this episode, Michiel shares his key lessons on entrepreneurship, the power of social media, the art of delegation, and the courage to make bold choices. It's an inspiring and honest story for anyone hesitating to take the leap into full-time business ownership. ### The Moment of Truth: Knowing When to Go All-In So how did Michiel know it was time to quit his day job? He didn't just wake up one day and decide. It was a gradual process. He started by tracking his pizza business income against his salary. When his side gig consistently matched or exceeded what he earned at his regular job for several months, he knew the numbers were telling him something. But it wasn't just about the money. He also felt a pull—a deep desire to build something of his own. If you're in a similar spot, ask yourself: Are you excited to work on your side project even when you're tired? Do you find yourself thinking about it during work hours? That's a sign.  ### Lessons from the Road: What Michiel Learned - **Social media is your best friend.** Michiel used Instagram and Facebook to document the build of his pizza trailer. That raw, authentic content attracted customers before he even sold his first pie. - **Delegation is hard but necessary.** At first, he tried to do everything—making dough, handling bookings, managing social media. It burned him out. Now, he trusts his team with tasks like event coordination and social posting. - **Quality over quantity.** Instead of trying to be everywhere, Michiel focused on making the best pizza possible with local ingredients. That reputation spread faster than any ad campaign could. ### Building a Brand That Stands Out One of the coolest parts of Michiel's story is how he turned a simple idea into a memorable brand. His mobile wood-fired oven isn't just a cooking tool—it's a show. At events, people gather around to watch the flames and smell the fresh dough. It creates a sensory experience that keeps them coming back. He also introduced pizza vending machines, which let customers grab a hot, fresh pizza any time of day or night. That kind of innovation sets him apart from traditional pizzerias. ### The Role of Support and Community Michiel credits much of his success to his brother and his early customers. His brother helped with the physical labor of building the oven and trailer, and the local community embraced his pizza from the start. He also found mentorship through the Creatic network, which helped him refine his branding and marketing strategy. If you're starting out, don't underestimate the power of asking for help. Join local entrepreneur groups, attend workshops, and lean on friends and family. ### Final Thoughts: Take the Leap, But Prepare Michiel's journey shows that there's no perfect moment to go full-time. You just need enough evidence that your idea can work and the courage to try. Start small, test your concept, and build a buffer of savings. Then, when you feel that pull, jump. As Michiel says, "The regret of not trying is worse than the fear of failing."