The Dish | Volume 16 | Pizza Building

Inspiration for your menu Ideas for success

VoL. 16 PIZZA BUILDING

FIERCELY FRESH Sauces & Toppings marvelous melting Cheeses PERFECTLY PREPPED Doughs

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Are You Primed for Pizza's Sizzling Promise?

Pizza is America’s favorite food, liked or loved by 91percent of consumers. The younger generation is particularly passionate, with 40 percent of millennials calling pizza “the best food in the world.”

For restaurateurs, pizza defines “the stuff that dreams are made of.” A dish adored across every demographic, in every region, at any time of day, year after year, is rarer than a unicorn in today’s fragmented dining environment. What is it about the gathering of tomato, cheese, meats or vegetables, and dough that elicits such devotion? An evocative blend of culinary science and a single-minded dedication to craft is just the beginning. Pizza has always been the most nimble of dishes, reflecting a storied past as a legacy cuisine and serving as a curve-bending trendsetter boldly moving the industry forward. With almost 77,000 U.S. restaurants solely dedicated to pizza and countless others featuring at least one or two pizza-inspired selections, its influence on the American menu is enormous.

In this issue of the DISH, we offer everything you need to stoke the fires and bring pizza’s promise to fully baked perfection at your operation. Unpack it layer by layer: • Start with our oven-rising sheeted dough, exclusively developed to give you the freedom to create on a uniformly excellent canvas.

• Assemble your ingredients with the best of our pantry – delicately flavored pizza sauce made from fresh-picked tomatoes, finely stretched and feathered mozzarella cheese, meaty and satisfying proteinpacked toppings.

• Arm yourself with the tools of the trade, designed to help you prep, bake and proudly serve your creations.

• Understand trends to not only satisfy current cravings, but offer customers a tantalizing taste of the future.

• Explore the signature moves of operators across the country, capturing an ever-larger slice of the marketplace with their peerless pies.

As always, there’s even more to deliver, and you’ll find additional resources online where we celebrate pizza with deeper dives, new recipes, and a special pizza podcast. Check it all out @ rfsdelivers.com.

Let us help you put the power of pizza on your menu this winter, The Reinhart Team

Sources: Datassential FLAVOR, PMQ Magazine 2019 Pizza Power Report

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Share your recipes on Instagram & Twitter. tag us @Reinhart_Corp

Chicago Pizza Crawl There's no debating the deep dish deliciousness of Chicago pizza is in a category all its own. We invite you to join us on a pizza crawl of the city’s finest cheese slinging, crust crafting purveyors of the pie.

Read about our experiences online at:

barcargo

BONCI

Copa di volpe

HOME RUN INN

Paulie g's

HOME RUN INN

RFSDelivers.com; search #chicagopizzacrawl.

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READY, SET, DOUGH No-fuss crust

As every dedicated pizzaiolo will readily assert, unlocking the keys to the kingdom of pizza starts with great dough.

Of all the recipes cherished by chefs through the generations, the intricate process of doughmaking might well be the most closely guarded, passed down to family members and lifelong associates only. Traditional, hand-tossed pizza crust requires considerable time, a skilled touch and many an early morning spent kneading and stretching.

The payoff is clear:

of consumers choose pizza operators based on who offers the best crust -.Technomics Pizza Consumer Trend Report 2019 We’re delighted to bring busy operators a way to set the stage for a superior pizza experience with Rich’s Oven Rising Fresh ‘N Ready Pizza dough. High volume? Inconsistent demand? Understaffed?

Pressed for time? Our dough solves every issue with a rich, golden crust—light and crispy on the outside and slightly chewy on the inside. Its tantalizing aroma and classic pizza shop flavor comes out piping hot and perfect from your oven. Best of all, it looks, smells and tastes like scratch made, every time.

Go inside to see why Fresh ‘N Ready rises above the competition The typical crust is pre-proofed and processed in the plant, which means most of the yeast activity has already been exhausted, the gluten network is developed, and the cell structure is small and set. The result is bland flavor and a bready-looking crust. Fresh ‘N Ready is anything but typical. A unique combination of formula and process, our dough isn’t pre-proofed or processed, but designed to develop its characteristics and artisanal flavor as it bakes in your oven. The large, open and uneven cell structure results in the very best type of dough, aged and complex, producing an irresistible fermented and yeasty scent.

Rich’s® Fresh ‘N Ready Oven Rising Sheeted Pizza Dough • No special dough-handling skills required • Versatile – use for large pies, individual pizzas, appetizers, flatbreads, calzones, strombolis, breadsticks and more • Goes from freezer to oven to customer’s plate in minutes

16" 20 cnt............................... K3994 16" Docked 20 cnt................................CJ048 14" 20 cnt............................... A9798 12" 24 cnt............................... 80566 7" 20 cnt............................... 80622

And while other ready-made doughs settle for cornmeal on the bottom, we use crispy breadcrumbs to give Fresh ‘N Ready its satisfying signature crunch. Our differences couldn’t be more pronounced, or more important to customers seeking their dream crust, a tender bite infused with authentic flavor and texture.

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** items may vary by division

Villa FrizzoniÂŽ Pizza Flour High Gluten 2/25 Lb................................. 14076

50/Lb................................... 13996

all about the base: Fresh ’n Ready delivers the quality of fresh dough pizza with the convenience of freezer-to-oven crust.

Chef Talk

29 words: Odianihil in ped qui ut as molut hillor mincto que plabo. Rum ea doluptusdae con cusam veliciam eum seresec erumquamus aturehenisto explia imolum quamendem hic tem acepero dit

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CRUSTS OF CHANGE Liberate your menu with 'Free-from' pizzas Gluten-free pizza, sampled by just is predicted to grow

of diners,

in the next four years.

- Datassentials 2019 Pizza Keynote Report

Consider this: Nearly one out of three households is currently dealing with dietary restrictions, a stunningly large number that continues to rise. Yet, the percentage of restaurant menus featuring foods free from gluten, allergens or carbohydrates is less than 25%. Your opportunity to serve this underserved and growing market is about to explode, thanks to creative crusts made of superfood broccoli or white-hot trending cauliflower. Put Pizza Night on the table for all and distinguish yourself with imaginative, inclusive and premium offerings for those on gluten-sensitive, allergic or plant-forward diets. You’ll earn the ‘yes’ vote in any large group of diners, and build an appreciative base of customers loyal to an establishment they trust to get it exactly right every time.

We’ve made it easy with our newest line of glutenfree and vegan crusts that require no time-intensive prep or special training.

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Rich's Gluten-Free Pizza Crust • Deliciously thin and crispy • Authentic flavor • Packaged on a tin to prevent crosscontamination and simplify back-of-house preparation 7.25" Crust 24 cnt............................W6870 10" Crust 20 cnt............................ M7008 12" Seasoned Crust 20 cnt...............................J1226 NEW Gluten-Free Pizza Crust with a thicker, chewy texture, fermented flavor and a developed cell structure to deliver genuine pizzeria pleasure.

Vegan Crust Packaged on a tin.

10" Crust.......................... CJ082 Rich’s Plant Based-Pizza Crusts • Pre-baked, easy to use, thin, crispy crust

Chef Talk Consumers are hungry – downright ravenous – for plant-based foods, with 57% reporting that they’re looking to incorporate these choices into their diets. That became even clearer when Rich’s launched its line of plantbased pizza crusts, now the largest selling products in the history of the company.

• Ideal base for creative toppings and dips • Cooks, cuts and crunches like traditional pizza NEW Broccoli Cheddar Pizza Crust, made with more than 20% of this popular superfood.

10” Crust 24 cnt.............................. JB044 NEW Seasoned Cauliflower Pizza Crust, made with more than 20% cauliflower.

10” Crust 24 cnt...............................JB046 ** items may vary by division

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SAUCES

Ripe with opportunity What is more flavorful than a blush-red, vine-ripened tomato? The incomparable taste of one of nature’s finest fruits adds fresh picked excitement and more than a hint of savory sweetness to a pizza awaiting this penultimate touch.

Villa Frizzoni tomato sauces are all that and more. They’re made from, vibrantly colored California tomatoes picked at the height of fresh perfection, washed and hand sorted for quality prior to crushing, and packed to preserve maximum flavor integrity – less than five hours from field to can.

• Grown on more than 160 multi-generation family farms located in the heart of California • Fully prepared and ready to use for pizza, dipping sauces • A delicate, sweet blend of spices, salt and Romano cheese with added olive and soybean oils; no high-fructose corn syrup

Villa Frizzoni® Pizza Sauce with Romano Cheese 6/#10.................F4732

Nothing is wasted throughout the Villa Frizzoni canning process.

100% of the tomato is used and packed in 100% recyclable containers with BPA-free lining.

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Looking for tomato-free choices?

Share the love and spread the sauce with some adventurous alternatives to the well-loved tomato. You’ll find a world of new options, including:

Chef Talk Squeeze every bit of tomatoes’ nutritionally rich attributes into pizza’s healthiest spin. They’re bursting with benefits: • Vitamins A, C and E for eye, skin and gum health • Natural anti-inflammatories and antioxidants to prevent disease • Manganese and potassium to help strengthen bones

• White sauces, such as Alfredo, to pair with chicken, mushrooms or roasted garlic • Olive tapenade, for a Mediterranean-style pizza with grilled zucchini slices, eggplant, feta and goat cheeses • Olive oil-based vinaigrette, to bring out the flavor in every type of vegetable • Flavored pesto, such as lemon basil for a zesty change-up • Barbecue sauce, thinly spread on shredded chicken, onions and peppers • Muhammara, a roasted red pepper spread that pairs well with thinly sliced grilled steak and red onion • Gremolata, a lemon-garlic sauce perfect with artichoke hearts, thinly sliced potatoes and wilted greens • Chimichurri, an Argentinian sauce made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar that makes a natural complement for steak pizza with roasted peppers and mozzarella

Villa Frizzoni® Mozzarella Cheese, Feather Shredded, Low Moisture, Whole Milk 6/5 lb...............17902

• Vegetable purees, made of roast sweet potatoes, butternut squash or pumpkin, with a kick of sambal or other chili sauce and a sprinkling of goat cheese Sources: Kitchn, the Spruce, Caulipower

Villa Frizzoni® Pizza Sauce with Romano Cheese 6/#10.................F4732 Villa Frizzoni® Pizza with Basil Sauce 2/#10.................12084

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CHEESE IT

Melting hearts with every bite

Villa Frizzoni速 Parmesan Cheese, Shaved 1/5 lb 16072

Villa Frizzoni速 Alfredo Sauce 4/64 oz............................22826

Villa Frizzoni速 Parmesan Romano Pecorino Cheese, Grated, Imported 2/5 Lb...............23032

Master of the melt: mozzarella's unique elasticity and water and oil content produce the perfect bubbly, stringy consistency for pizza.

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Villa Frizzoni速 Mozzarella Cheese, Feather Shredded, Low Moisture, Part Skim 6/5 lb...............61676

Villa Frizzoni Parmesan Cheese, Grated, Imported 4/5 lb Tub...............28102

It’s almost impossible to imagine the delights of pizza without the essential layer of ooey, gooey, extra chewy cheese, producing prized, delicious strands of flavor. The category has been stretching its influence for more than 25 years, with the soft Italian goodness of mozzarella leading the pack as cheese of choice for pizzas and flatbreads. Boasting a delicate, milky taste and superior meltability, mozzarella is kneaded during its manufacture to produce its uniquely elastic consistency. Other ingredients may find themselves minimized or sidelined as pizza evolves, but no one moves the cheese!

Villa Frizzoni Mozzarella Cheese: the best choice by a long stretch, created with a relentless attention to quality.

• A partnership with top US dairy producers in renowned cheese-making states ensures consistent flavor, texture and performance • No added starches or fillers, so you can use up to 15% less cheese • Minimal use of anticaking agent lessens risks of burning Low Moisture, Part Skim Mozzarella Cheese, made with 2% butterfat for golden brown finish. Ideal for deep dish pizza.

Shredded Feather, Refrigerated 6/5 lb...............................61676 Low Moisture, Whole Milk Mozzarella Cheese, made with 3% butterfat for full, clean flavor. Perfect for pizzas with standing high heat, reheating, buffets.

Shredded, Refrigerated 6/5 lb...............................17902

MORE CHEESE, PLEASE! Go beyond the marvels of mozzarella for choices that change up your pizza in subtly delicious ways.

Try provolone, with a meltability and stretch equal to mozzarella and a tangier flavor that becomes sharper with age. Cheddar is another great alternative, with less blistering and more uniform color, as is aged Havarti, with a similarly delectable flavor profile. Smoked Gouda’s rich flavor makes an ideal companion for pork or barbecued chickentopped pizza. Goat cheese, dropped across the pie’s surface and baked, is a tasty change of pace, pairing well with caramelized onions, figs and peppers. Gruyere makes a savory, flavorful melt for toppings like sliced potatoes, peppers, ham or sausage. Gorgonzola’s full-bodied flavor and easy melt makes an ideal partner for prosciutto and caramelized onions. Ricotta makes a creamy base for toppings like chicken, seafood or chopped green veggies. Or, go with a classic four-cheese recipe, Pizza Quattro Formaggi, a blend of mozzarella, crumbled Gorgonzola, shredded Havarti and shavings of Parmigiano-Reggiano or PecorinoRomano.

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ROOM AT THE TOP Win them over with a protein power play of consumers wish their local pizzerias would offer more premium, innovative toppings.

- Foodbytes Pizza Keynote Report

Make your pizza’s crowning achievement a proteinpacked delight. Nestle sweet and spicy sausages, fine crumbles of beef, juicy Canadian bacon, crunchy strips of chicken or perennially popular pepperoni atop bubbling melted cheese to set your sales ablaze.

Don’t stop there, but keep experimenting with topnotch toppings like prosciutto, braised short rib, lobster, duck, carnitas–no protein is off limits. Operators are piling on with: • Andouille sausage & jalapeno peppers • Fried chicken with wing sauce • Beef, sausage or Canadian bacon with sauerkraut • Memphis brisket with mushrooms, onions, pepper jack cheese and coleslaw (yes, right on the pizza!)

• Sliced beefsteak with green onions and green and red peppers • Wine-cured soppressata • Buffalo-style cup & char pepperoni

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of diners most often cite protein toppings as the item that makes signature pizzas special.

- Technomics

CAN YOU TOP THESE? • Duck confit breakfast pizza: with caramelized onions, fresh arugula, blue cheese and a fresh cracked egg baked on top • C hicken cordon blue pizza: chicken, Canadian bacon, Gorgonzola cheese and pear • Hawaiian pizza: ham, mozzarella cheese, red sauce and pineapple tidbits • Street taco pizza: beefsteak marinated in lime juice, kosher salt, garlic, jalapeno and cilantro, mozzarella cheese

VILLA FRIZZONI TOPS THEM ALL Our savory selection of ready-to-use, all-meat products looks and tastes like they were made right in your kitchen.

• E xpertly chopped, sliced and cooked; ensures consistent size and appearance every time • Frozen toppings eliminate cross-contamination and dangers associated with raw meat • Minimal labor and training required

new ITEM!

Chicken Pizza is on a hot streak, predicted to outperform 66% of all other ingredients in the next four years. Best flavor pairs include bbq, onion, mozzarella and buffalo sauce.

MenuTrends 2018

CHICKEN BREAST STRIPS

Made with rib meat, garlic flavored with real grill marks.

Cooked individually. Quick frozen. ¼” thick x ½-3” long 2/5 lb ............................. CB146

PEPPERONI SLICED PORK AND BEEF All meat, no fillings.

Frozen. 16 slices per oz exact count.

1/10 lbs............................18862

italian chunk sausage

with sweet anise.

Cooked individually quick frozen 2/5 lbs.............................53070 Sources: Burke’s, Rich’s, QSR Magazine, Pizza Today

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Roller Docker for heavy-duty help to ensure dough rises without blistering or bubbling. Full sized, with 5� head, stainless steel handle.

ROLLER DOCKER 24 ea...............P9876

Cake/Pie Servers 1 ea...............90484

Portion Control Scale 1 ea.............. R7202 Wood handle Pie Server 1 ea...............T4714

Wooden Pizza Peels, 14'' x 16'' Blade 1 ea...............T5000

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Pizza Peels for easy sliding in and out of the oven. Available with aluminum blades or all-wooden style for a gentler touch.

Pizza Peel 12 ea............... P9526

THE WELL-APPOINTED PIZZA KITCHEN Equip yourself with our top tools Pizza Dough Box, 18'' x 26'' x 3'' 6 ea...............J1582 Pizza Dough Box Cover, 18'' x 26'' 6 ea...............H6184

PIZZA PAN 10" 1 ea....................................... D8540 Cheese Shaker, 6 oz. Swirl Glass Jar 12/cs...............91416

PIZZA PAN 12" 1 ea........................................P9542 PIZZA PAN 14" 1 ea........................................P9546

Pizza Cutter - White Handle 1 ea...............52384

PIZZA PAN 15" 12 ct...................................... 19690 PIZZA PAN 16"' 12 ct.......................................P9550

Pizza Cutter - Black Handle 1 ea...............T7748

PAN GRIPPER 1 ea...............V3494

To find more pizza equipment items, SEE our full E&S catalog at rfsdelivers.com/products/ancillary.

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PIZZA'S BEST Starting Lineup

SilverbrookÂŽ Chicken Wing, Bone In, Jumbo Cut, 1st & 2nd Joints, 4-6 ct per lb 4/10 Lb...............BW562

Intros™ Battered Mozzarella Cheese Stick, 2.75", Bakeable, Frozen 6/2 Lb...............TA014

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Cool it down by plating up the veggies and serving antipasto-style as a refreshing complement to spicy wings and savory pizzas.

Most craveable combo: Silverbrook’s deliciously breaded, fully cooked wings are ready to take flight as pizza’s perfect pairing.

Silverbrook® Breaded Chicken Wing, Fully Cooked, Mild, 1st & 2nd Joints, Avg. 9-13 Ct per lb, Frozen 2/7.5 Lb.............43282

Intros™ Italian Breaded Mozzarella Cheese Stick, 3.25", Frozen 6/4 Lb...............TA032

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THINK OUTSIDE THE CRUST Deluxe toppings for flat out fun

Villa Frizzoni® Whole Pepperoncini, Mild, Greek 4/1 Gal..................................R2128

Expand your horizons with Greekinspired flatbread, a shareable, umami-packed feast of premium vegetables and zesty cheese.

Bountiful Harvest® Mushroom Stems and Pieces 6/#10 Can............................ 11082

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Bountiful Harvest® Black Olives, Sliced, Import 6/#10 Can............................ 32088 Villa Frizzoni® Quartered Artichoke Hearts 6/88 oz................................. 10236

Light and airy, this Mediterranean-style pizza pops off the menu with a winning spread of top-quality artichokes, tomatoes and spinach.

Villa Frizzoni® Whole Peeled Tomato, Italian San Marzano Style With Basil 6/#10 Can............................ 13032

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GOURMET TOPPINGS Direct shipped to you within days Garlic Black Clove Jar Dry 12/oz......................................KJ304

Black Garlic Powder KJ306

Grilled Pheasant 6 oz.........................................KJ306

Sweety Drop Peppers 4 oz....................................... .LB472

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Fried Calamari and Sweety Drop Pepper Pizza

Sriracha Granada 1/2 oz................................... KC272

All available through Reinhart Direct, check out the full catalog of items here: gourmetfoodservicegrouprfs.com

Grilled Pheasant and Thai Peanut Pizza Cranberry Relish with Grand Marnier 2 oz........................................KB010

Merquez Lamb Sausage & Figs Pizza

Black Mission Fig, Dried 5 lb......................................... KT120

Lamb Merquez Sausage 3 oz....................................... KC300

2 oz. Smoked Almonds, Chopped KB660

find these recipes and more at RFSDelivers.com/thedish 21

Pizza Power

A TREND WITH NO END After more than a century in the mainstream of American taste, pizza’s in the midst of a renaissance. Drawing on every conceivable culinary vision, tech innovation and marketing breakthrough, pizza’s power is palpable. To understand how to best carve out an unmistakable edge in a wildly competitive marketplace, keep a constant eye on the pie.

Seeking authenticity.

Almost half of consumers want pizza establishments to offer more authentic pizzas, according to Technomic. High quality ingredients, meticulous preparation and respect for legacy all play a role in boosting brand image and reputation. Expectations are high: A perfectly cooked crust, freshly made ingredients and rapid service are considered by diners to be basics of the pizza experience.

Faster, better, more personalized.

The popularity of fast-fired, customizable pizzas is driving more industry growth, with nearly two thirds of consumers interested in the concept. How to capitalize on the trend without an 800°F oven in your kitchen? Offer customization with a wide variety of toppings and sauces, as well as whole pie and by-theslice options.

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HEALTHY & SUSTAINABLE CHOICES While pepperoni and sausage remain number one and two on the list of pizza topping faves, mushrooms, green peppers and olives round out the top five, and an eager new batch of plant-forward contenders may soon dominate. Gaining ground with growing numbers of flexitarian, vegetarian and vegan pizza lovers are: • Giardiniera. Pluck this combination of pickled peppers, carrots, cauliflower, celery and olives from the top of an Italian beef sandwich to the top of your pizza for a spectacular new taste. Extend the pickled vegetable theme with a classic cucumber version, its tartness counterbalanced by a mild mozzarella or creamy ricotta cheese base.

• Caramelized onions bring their umami goodness to pizza, surrounded by an array of healthy greens such as spinach, asparagus and kale, and complemented with a roasted garlic white sauce or freshly made marinara.

• Corn, basic or gourmet, stalks or precut frozen, roasted or grilled, paired with cotija cheese and cilantro for a memorable new offering.

• "Meaty" options like eggplant, cabbage and jackfruit paired with bold sauces.

• Fruits like strawberries and pears coupled with goat cheese or ricotta.

• Microgreens, baby plants with stems that are significantly more edible than adult versions, including cauliflower, broccoli, cabbage, watercress, arugula and garlic.

• Zero-waste toppings, such as "ugly" produce or food scraps to highlight your commitment to sustainability.

• Sweet piquante peppers or zesty Calabrian chili peppers, one of the fastest-growing, non-protein toppings for pizza, spiking 80% on menus in the past four years (Datassential MenuTrends).

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What’s hot at the hot 100 independent pizza operators.

The world on a pizza platter.

Global flavors, from Africa, Peru, Ethiopia, the Philippines, India and more are finding a welcome home base on pizza. Twentyseven percent of diners are interested in global mashups on pizza, and proof is in these successful spins: • Bombay Pizza House in Los Angeles offers Indianinspired pizza with toppings such as chicken tikka, butter chicken, paneer sauce, green chiles and ginger

use a81 POS System 7

• Korean-fried chicken pizza at Entente in Chicago • Crab rangoon pizza at Fong’s Pizza in Iowa, termed “incredible” by television food personality Alton Brown Find more global inspirations online at rfsdelivers.com/thedish.

KEEPING IT SWEET. Accents such as honey, agave, natural raw honey or the basic plastic bear are all increasingly seen on pizzas from high-end to mid-level slice house.

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7

serve salad 8

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serve appetizers

serve sandwiches

7 serve wine8 • 79% • 77% serve beer • 75% cater events • 63% serve pasta • 50% sell slices

PIZZA DAY AND NIGHT.

• 49% sell spirits

Dinner and late-night pizza dining reign, but breakfast pizzas are now one of today’s hottest trends.

• 49% offer online ordering • 34% offer take-n-bake Source: Pizza Today

A DRIVING FORCE. Third party delivery, through services like Grub Hub, Uber and Amazon are proving of great value to independent pizza operators. Mobile pizzerias are also on the move, with more sophisticated and efficient food trucks and trailers attracting both weekend pizzaiolos and brick-and-mortar owners looking to extend their business.

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American Pie: Mapping out the country's best pizza On the next 12 pages, take a cross-country trip with the DISH and explore how these trends are served up by operators who’ve turned their passion for pizza into legendary, must-visit venues. There are no boundaries here.

You’ll find Detroit-style pizza in New York, San Gennaro-inspired pizza in Detroit, cauliflower crusts in Wisconsin, Thai pizzas in West Virginia, and mortadella and pistachio pizza in Pittsburgh–all made with a signature obsession for perfecting this timeless phenomenon.

Lake superior brewing co.

Grand Marais, MI

Papillon's pizza Rothschild, WI

young joni's

sorbillo pizzeria

Minneapolis, MN

New York, NY

pizza loves emily Brooklyn, NY

The redbury hotel New York, NY

Big al's pizza La Crosse, WI

Supino pizzeria Detroit, MI

piccolo forno Pittsburgh, PA

Andolini’s Tulsa, OK

pints & pies garage bar

Fayetteville, WV

Louisville, KY

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FIRED UP

The Pizza Loves Emily Group breaks the rules VICTOR OZOLS

“Above all, pizza should be fun,” says Emily Hyland.

As the co-owner, along with her husband, Matt Hyland, of the Pizza Loves Emily restaurant group, she should know. Since the couple launched the original Emily in Brooklyn in 2014, they’ve grown their own mini pizza empire in one of the world capitals of pizza.

The secret, she says, is a firm command of the fundamentals combined with a willingness to break from tradition. The combination can be tasted in the Colony pizza, an homage to the renowned hot-oil topped pizzas of Stamford, Connecticut’s Colony Grill. It’s available as a round Neapolitan pie at Emily restaurants and in rectangular Detroit style at Emmy Squared locations.

“The Colony pizza is the fan favorite, the staff favorite, and our number one selling pizza,” Hyland says. “It’s topped with pepperoni, pickled chili, and honey, so you get this amazing trifecta of salty, spicy and sweet that’s so great in pizza form.”

She noted that some frequent guests give it a little twist.

“We have a few regulars, and the real money move for them is to order that pie but request vodka sauce instead of the regular sauce so it’s extra decadent,” she says.

The winning triple play of flavor at Emily Loves Pizza: salty pepperoni, spicy pickled chili and sweet honey.

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The Colony Special, featuring black garlic, is currently in development and should hit the menu soon.

"There’s no right and wrong with pizza. It’s whatever you like."

Updating the pizzeria playbook

Young Joni's wood-oven pizza is part of an elevated GLOBAL menu LENA KATZ

The reputation of this Minneapolis restaurant spans halfway across the state. If you ask foodservice industry professionals and/or avowed pizza lovers, they’ll often mention Young Joni and its James Beard Award-winning chefowner. The third pizza restaurant opened by chef Ann Kim and partner Conrad Leifur, Young Joni raises a bar that had already been set high.

When guests walk into the warm, low-key sophisticated dining room, the aroma from wood ovens provides the first cue of what their experience will be. The pizzeria concept is elevated in every way, from house-made red sauce to fresh herbs to

toppings like caramelized onions and Yukon gold potatoes.

Even what other places call “meat lovers” (here it’s the YOLO) is made special with fennel sausage, Nueske’s bacon and natural-casing pepperoni. Each ingredient is carefully sourced and seasoned with fresh spices to fit the theme.

According to the culinary team, the foundation of the pizza is the most important thing of all.

“For us, it all starts with our dough,” says executive chef Ian Heieie. “Through curiosity, repetition and attention to craft, our teams transform four simple

ingredients—flour, water, salt and yeast— into the dough, which is the heart of our award-winning pizzas.”

Chef/owner Kim is a Korean immigrant, and leans into her Asian culinary expertise for all menu sections from signature pizzas to vegetarian-friendly sides.

For operators struggling to please customers who increasingly request vegan options, “lighter fare” or low-carb, the success of this restaurant proves that your chef can focus on quality of items and personal culinary background to successfully update the pizzeria model.

At Young Joni’s, pizza dough is handcrafted in-house daily, including a masterful gluten-free pizza crust.

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Garage Bar Former auto services station cranks out a signature pie JEFFREY WARD There is something inherently cool about dining in a repurposed auto service station, especially one whose artwork is as inspired as it is at Louisville’s Garage Bar. In front of the outdoor tables where the gas pumps used to be is Jonathan Schipper’s “Slow Inevitable Death of an American Muscle Car,” a sculpture of two full-size 1970s Trans Ams aimed at each other in perpetual slow motion, simulating a head-on collision.

Garage Bar proudly calls out its fine ingredients: Antico Molino Caputo 00 flour, San Marzano tomatoes and Fior di Latte mozzarella.

But as wild as that visual is, nothing compares to the sight of pizzas that are pulled out of the custom-built, wood-fired brick oven by chef Richard Sible, who has been working at this NuLu pizzeria since it opened.

Utilizing local produce and a “farm-to-garage” ethic, the signature dough is made with an eight-year-old starter, 00 Caputo flour from Naples and limestone Kentucky water, resulting in a lightly blistered, thin, chewy crust.

Every pie tastes unique at Garage Bar, including one favorite of house-made pepperoni with milled tomato, onion, bell pepper, fior di latte and Cerignola olives.

“When we pair ingredients with the pepperoni, we always highlight the pepperoni,” says Sible.

“Combining tastes such as salty, bitter and acidic enhance the experience rather than making it a muddy pile of conflicting flavors. We always keep the toppings light to make sure that every morsel is different, creating that magical moment of surprise when everything changes with the next bite.”

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“For the pepperoni, we use local bison and pork, adding spice without fillers."

papillon's Pizza

Famous for 'Pizza Fries' since 1978 BRIANA RUPEL

Cruising Grand Avenue through Rothschild, Wis., you would never know you're within smelling distance of a legend. Papillon's Pizza is situated unassumingly in the Shopko Plaza, which is the birthplace of a Wisconsin favorite that many try to replicate, yet never come close to: The Original Italian Fries.

Don't let the name fool you. Italian Fries— or more affectionately known as "pizza fries"—have nothing to do with potatoes.

They also bear no resemblance to the puffy cheese bread you'll see on countless appetizer lists.

"My dad was actually just messing around in the kitchen, trying different things," recalls owner Jennifer Wage. What started in the late 1970s carries on today: freshly made dough rolled out thicker than it is for pizza, brushed with garlic butter and baked in the oven. Then they're sliced into wide strips, hence the "fries."

you stacked three thick al dente noodles on top of each other. Though Pizza Fries initially came without cheese, the cheesy version easily remains the favorite.

There's nothing like picking up one of these bad boys. The weight of a half-inch layer of mozzarella making the fry sag even closer to the steamy marinara you're about to dip it into; the density of the dough so satisfying to bite, it's almost like

Just trust there's only one place to devour majestic garlicky strips of dough suffocating in cheese, then take on a pizza as your second course with no qualms. Papillon's is where you earn your Wisconsin wings.

"We shred the cheese ourselves," says Wage, "so it holds a lot of the moisture.

There's a drying agent in (pre-shredded) cheese, which makes it totally melt different."

Wisconsin hot spot Papillon's features famed Italian ‘Fries’ and a full lineup of creative pizzas, from cordon bleu to bbq chicken.

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Oklahoma

Piazzaiolos

Traditional pizza craft meets Midwest hospitality at Andolini’s lena katz

Italian-rooted pizza tradition found its way to Oklahoma by way of New York and San Francisco with two brothers who merge the Old World craft of the pizzaiolo with the honest, simple hospitality of the Panhandle at regional restaurant group Andolini’s.

A made-from-scratch concept has always been the baseline, but owner and head pizzaiolo Mike Bausch measures himself against international quality standards.

He regularly attends, gives workshops and competes at major industry events globally. At the 2020 Pizza Expo in Las Vegas, he’ll present a talk on menu development. So, what’s on his menu?

Ando’s Classics section is stacked with pies you’d expect to find in Brooklyn or San Francisco. The “Purple Label” luxury

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pizzas have descriptions as detailed as wine tasting notes, with backstories on places and traditions that inspired the pizzaiolo.

The Spring Street 20, for example, is an homage to turn-of-the-century pizzerias from Little Italy in New York City. It features EVOO from Puglia, Pecorino “before and after the bake,” house-made mozzarella, fresh basil and a slight char. The ingredients are common; it’s the freshness and detail that makes this a $29 pizza.

At the top of this section, the owner’s essential Italian attitude toward pizza as culinary art presents itself: “No substitutions, no halfs, no compromises.”

For those who want substitutions or halves, all of the same toppings are available in the makeyour-own pizza section. They’re mainly classic Italian salumi and vegetables: Genoa salami, red onions, artichoke and house-made Calabrian sausage. While the Bausch brothers take their pizza seriously, they respect their customers, too.

Those customers may choose a signature creation or a DIY, and still get the same quality.

“Pizza patrons, for the first time in history, are demanding convenience and experience simultaneously,” says Mike Bausch. “Menus need to reflect that with incredible and eclectic ingredients done quickly—and with an option for delivery.

The only path to success is ‘wow factor.’”

Lake Superior Brewing Co.

This small-town bar specializes in big-time pizza BRIANA RUPEL

Marking the eastern end of the Pictured Rocks National Lakeshore in Michigan's Upper Peninsula, Grand Marais nestles itself along the lapping icy waters of Lake Superior. It's quaint all right, with a bar that will lend you a cup of sugar and hotel that will leave your key taped to the door if you must check in after-hours. Yet hundreds of thousands of tourists from all around the world flock here for the area's unmatched beauty and the famous pizza from Lake Superior Brewing Co. Manager Natalie Warner and her kitchen crew slice, shred and saute fresh ingredients every morning. But what truly sets Lake Superior apart is its homemade

dough, yielding an airy crust with great chew, yet a bottom crisp enough to hold its own under all those toppings.

The secret?

"It's our delicious water that we have here," reveals Warner. "It makes the best dough and the best beer as well!"

The dough even plays a second role as the community's favorite treat during Halloween, when Warner fries miniature doughnut she rolls in her "super-secret doughnut sauce."

and snappy slices of vegetables, almost no one eats it without a fork. Of course, the handfuls of freshly shredded cheese might have something to do with that; it might even make diners reach for a knife.

So just how much cheese does this pub go through in a year? Warner crunches some numbers and laughs: Half a measured ton of mozzarella; not to mention 11,500 pounds of flour.

Not bad for a town that doesn't even have a stoplight.

Still, traditional toppings reign supreme at LSBC. The Rock Hound comes so loaded with thick, hand-sliced ham, pepperoni

LSBC's secrets to success: freshly handsliced ingredients, dough made with pristine Lake Superior water and lotsa mozza.

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Challenging Pizza Norms and Winning Fans Pints & Pies wants diners to try something new and love it LENA KATZ

Specialty pizzas begin with a blend of provolone & mozzarella on hand-tossed dough, finished with roasted garlic oil & a pinch of kosher salt.

Since its original location opened in Fayetteville, W.Va., in 2003, Pints & Pies has distanced itself from the typical pizzeria experience. “We’re a full-service restaurant and pizza is our entrée,” says owner Kimberly Shingledecker. She started the popular regional chain (now in 15 locations and six states) with attention-grabbing fare from the very first menu.

The current specialty section includes a dozen internationally inspired pies. The more a pizza pushes the envelope, the better customers remember it.

For example, The Thai, featuring curry sauce (in lieu of tomato), shrimp and fresh herb toppings dusted with toasted coconut, is a flavor combo that you’d expect to find in a curryrice bowl, not on a pizza. But it’s a standby. Pints & Pies also run trend-driven specials that go on the permanent menu if they prove popular enough.

An operator’s next question may be: How did the owners convince diners in a not-particularly adventurous market to experiment with their pizza tastes? Or are the specialty pies a novelty, with standard combos selling more?

The answers are in backward order: No. Specialty pies account for 75 percent of all pizzas sold, according to Shingledecker. And the owners introduce them by having servers suggest half-and-half pizza combos to every customer.

And it works. While not upselling in the conventional sense, this method got regulars to prefer gourmet pizza as a dinner experience. And Pints & Pies prices its menu by full-service restaurant standards, not pizzeria prices.

"We’re a full-service restaurant and pizza is our entrée."

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Supino Pizzeria

These spectacular pies are made in Detroit.

JEFFREY WARD

Though Detroit-style pizza is trending across the country, there’s a lot more coming out of Motor City’s ovens these days. Supino Pizzeria, located in historic Eastern Market, is so popular that lines often stretch around the corner on weekends, and no best-of list is complete without an inclusion.

Founder and owner Dave Mancini opened the spot a little more than a decade ago, after leaving an unfulfilling career in the medical care industry, realizing he needed to follow what was in his heart—pizza. Giant, thin-crust, East Coast-style pizza, to be exact.

Keeping with the Eastern Market vibe, local and organic ingredients are used as much as possible, and include purveyors such as Keep Growing Detroit, a collective of urban gardens that helps revitalize underrepresented communities; and Cherry Capital Foods, which sources the meatballs, house sausage and pork from farms all over Michigan.

But what’s the true secret to Supino?

“Dough is it,” reveals Mancini. “You can put anything on a well-crafted dough. I've done rutabaga pizza, which would taste terrible on a dough that wasn't properly made, but when your dough is good you can have way more fun.”

And fun is what Supino Pizzeria is all about. One of the menu’s standouts is the San Gennaro, with house-made sausage, roasted red peppers and sliced onion, and inspired by the sausage-and-peppers sandwiches you see at Italian Saint's Festivals.

“I try to include something sweet, something salty and something punchy on each combo,” says Mancini. “Pizza is a blank canvas.”

Supino’s keeps it interesting with premium toppings that include smoked turkey, ham or gouda, artichokes, roasted red pepper and eggs.

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Big Al's Pizza New owners spotlight original recipes of former proprietor BRIANA RUPEL

Ryan Johnson bought Big Al's in downtown La Crosse, Wis., in 2018 knowing he and operating partner Joe Zenz could add value to operations and the building. But the pizza?

"We thought, 'You know what? That's something we don't need to touch,'" says Johnson. "Big Al's has been a La Crosse icon for decades. We just want to embrace that product’s history."

That meant cutting out the burgers and pasta to really bring to the forefront what Big Al's has always done best.

"Al came up with some great recipes back in the 1970s," Johnson continues. "We've got great dough. We've got a wonderful sauce with a secret spice recipe we were fortunate to get. We let it mature, so by the time we serve it, it pops with

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freshness, but it also pops with flavor."

With Al's time-tested recipes in their pockets, and favorites like the Big Al's Special still dominating the menu, the team is able to extend their brand while staying true to tradition. They now offer a deep dish and stuffed crust option, as well as a gluten-free crust.

"Our cauliflower crust is absolutely amazing," boasts Johnson. "We're able to address the need and still provide a very high-quality product."

But new options don’t mean fan favorites are going anywhere. Yes, the Big Al’s Special still dominates. Yes, you can prove that pineapple belongs on pizza

with Al’s Original Hawaiian: a perfect balance of sweet and savory, with salty ham, the juicy bite of fresh green peppers and succulent pineapple.

Of course, it can't be just the pizza that has couples getting their engagement photos taken at the restaurant.

"At the end of the day, you can't just deliver a beverage and a pizza you have to deliver an experience," explains Johnson. "The thing with Big Al's, the great product is the glue that makes the atmosphere and the people that much better."

italian roots

Sorbillo Pizzeria brings old Naples to New York victor ozols

It’s merely a cliché for most restaurants, but New York pizza lovers really are in for a culinary journey when they step through the door at Sorbillo NYC. Open since 2017, it’s the first U.S. branch of the original Sorbillo, which started in the old historic center of Naples, Italy, nearly 85 years ago and remains there today.

Authenticity is at the heart of the restaurant, according to pizzaiolo and co-owner Gino Sorbillo. Yet not everything will be familiar to stateside diners. For one thing, all the pies are served uncut.

"Neapolitan pizza has a light and airy crust that makes it easy to fold and eat, so we serve our pizzas uncut to allow our guests to eat them just as Italians would,” Sorbillo says.

Whatever form they’re in, every item on the menu is bursting with Italian ingredients, from the tomatoes and olive oil to its mozzarella di bufala and Calabrian hot spreadable salami.

While the round pies do well, New Yorkers can’t get enough of Sorbillo’s fried pizza, an indulgent take on the baked calzone that’s an ideal takeout item.

“In addition to our Neapolitan pies, we serve pizza fritta, or fried pizza, which is very popular in Italy and people are able to eat it on the go," he says.

Sorbillo’s calzone pizza brings a Neapolitan specialty stateside, wrapping its incredible dough around flavorful fillings that include fresh mozzarella & San Marzano tomatoes.

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Roman Empire Marta satisfies both NYC locals and visitors with crackly crusted pizzas in the Redbury Hotel Marta features thin, crackly crusted pizzas and endlessly creative toppings, including dry-cured Italian meats – coppa, soppressata, guanciale - and spicy salume ‘nduja.

VICTOR OZOLS

With their captive audiences, hotel restaurants don’t always have to try very hard, but Marta, in the trendy Redbury New York, punches well above its weight. An homage to the warm, welcoming eateries of Rome, this vibrant spot brings serious Italian hospitality to 29th and Madison, where executive chef Lena Ciardullo prepares pizzas with unapologetically upscale toppings.

“The pizza we serve at Marta is meant to be an elevated interpretation of the pies one can find on the streets of Rome,” she says. “We use a combination of old school Roman techniques, a matterello (wooden rolling pin), wood-fired ovens and local ingredients.”

Don’t come here expecting Chicago-style crust.

The pies at Marta have a “very thin cracker crust,” Ciardullo explains, perfect for adding a crunch to the market-fresh toppings on offer.

Asked for one pie that’s emblematic of the restaurant, she offered the Stracciatella.

“It’s both refined and hedonistic at the same time,” she says. “Luscious creamy cheese, made in-house, delicately applied to the pizza married with high-quality olive oil makes for the perfect pizza experience.”

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"There's an emphasis on ingredients, such as our use of market vegetables at their prime."

PICCOLO FORNO

Immigrant Italian’s legacy lives on in second incarnation JEFFREY WARD

The name Piccolo Forno carries a lot of history in Pittsburgh, where its first incarnation, a bakery that opened in the Strip District in 1992, introduced diners to immigrant baker Antonio Branduzzi’s focaccia. Branduzzi’s son, Domenic, carried the name to a new location in the up-and-coming Lawrenceville neighborhood in 2005, and has been serving some of the city’s most revered pies since, racking up accolades with the city’s food media.

To say that he respects time-honored family traditions is an understatement,

having been born in Lucca, Italy, like his father, and spending summers working in the family pizzeria there. “We do a lot of traditional pizzas, I keep it pretty well-grounded, and there are going to be Italian ingredients and seasonal vegetables,” Branduzzi says. “I go outside of the box a little bit, but prefer to stay in my comfort zone.”

Offerings range from simple Margherita and bianca to more elaborate variations such mortadella e pistachio, which combines rich burrata with decadent mortadella and a pistachio pesto.

“At the end of the day, it’s about the oven as well,” he remarks about the thin, charred crust that brings guests back again and again. “Wood-fired is always going to give you a certain type of product that nothing else does.”

Though a robust selection of starters and pastas are also offered, it’s rare to see a table without one or two of their famous pizzas front and center, garnering even more attention from hungry Pittsburghers.

Piccolo Forno’s award-winning reputation is built on delightfully thin-crusted pizzas speckled with char and topped with a perfect balance of premium ingredients.

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Pizza Run

WHO'S DeliverING the goods

We put Chicago’s pride and joy to the test by ordering pizzas and appetizers to be delivered at peak lunch hour and then assigning tough ratings for: phone call to doorstep time, quality of branding and packaging, and most importantly, flavor of the hotly anticipated pies and apps within. Ten pizza orders (one delivered to the wrong place, so alas, no review), one week and a pile of tomato-soaked notes later, we present this out-of-the-box delivery guide to some of the city’s most primo pies.

Pizza Pro

Delivery time

Roots Pizza

Prompt

Great packaging & branding.

Yes! Very cheesy, with authentic crust and delicious cream avocado sauce.

Flo & Santo's

Prompt

Minimal branding on package.

Not really, the pizza was a bit dry, with nothing unique about it.

Homeslice

Prompt

Excellent branding on packaging for gluten-free pizza.

Yes, the pizza had an intriguing, smoky chicken taste, with a welcome touch of bacon. The gluten-free crust was fluffy, flavorful and traveled well.

Pequod's

2 hours

Generic packaging.

No, the pizza was completely burnt on the outside, the sausages on top were charred and dough was spongy.

Happy Camper

Promptly, within an hour

Good packaging.

Maybe. The pizza was flavorful but the crust was soggy from being weighed down with too many toppings.

Warehouse Pizzeria

90 minutes; 25 minutes later than promised

Yes, the pizza had a good overall flavor and was visually attractive. The Generic packaging, with menu sauce was delicious, crust was thick and doughy, and the bread/cheese/ stapled on box. sauce ratio was well balanced.

Parlor Pizza Bar

Promptly, within an hour.

Very well-done packaging and branding, with pizza slicer included.

Uno's

Coalfire

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First look

Craving a second slice?

Absolutely, the pizza was very flavorful and chewy, with spicy sausage for an extra kick. Only drawback was a somewhat soggy crust.

Almost 90 minutes; 15-25 Branding on bag; attractive minutes later inside flap on box. than promised

Split decision: some felt the dough had a yeasty taste and may not have been fully cooked; others rated the crust as flaky.

Promptly, within an hour.

Yes, the coal-fired baking gave it a great flavor. Dough was chewy and cheese to sauce ratio was ideal. Fun but impractical basil topping included everything, even the stem.

Unimaginative packaging with branding on a sticker.

happy camper Mom Pizza & Potato Skins

Pequod's Pepperoni & Sasauge Pizza & Buffalo Wings

Flo & Santo's Grace's Favorite Pizza & Pierogi Sampler

HOMESLICE

Coalfire

10" Knife & Forkner Pizza & L.P. Trixie Salad

Margherita Pizza & Burrata

parlor pizza bar Abe Froman's Fave Pizza & Kale and Artichoke Dip

The warehouse pizzeria roots pizza

Chicago Style Deep Dish Pizza & cheese curds

Rick Ortiz's Antique Taco Chili Cheese Curd Pizza & Lollipop Chicken & Monkey Bread

overall favorite:

• Roots Pizza

Uno's Numero Uno Deep Dish Pizza & Giardinara Salad

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A Story in Every Slice Regions of taste Pizzas that pay homage to their origins, whether in Italy or America, are on the rise, including: • Roman-style pizza, known for a thick, soft airy crust cut into rectangular slices, and topped with a variety of options, including tomatoes, anchovies and olives.

• Pizza al taglio, also known as pizza rustica, cooked on rectangular sheet pans and cut in slabs at Italian street stalls, is now making a cut in the U.S. market.

Similar to an open-faced sandwich, salad greens, soft cheeses or cured meats are piled on when the lighterthan-air crust comes out of the oven.

• Detroit-style, similar in look to Roman pizza, with a crispy, crunchy, caramelized crust and toppings such as pepperoni and mushrooms.

• Grandma pie, a Brooklyn original, features dough stretched into a square, olive oil-coated pan, which is cooked immediately for a slightly dense, yet crispy crust and topped with a thin layer of mozzarella cheese and canned or fresh tomatoes.

Gather more inspiration from "Regions of Taste" at rfsdelivers.com/thedish

©2020 Reinhart Foodserivce, L.L.C.