Old Scratch Pizza | Dayton, Ohio
Old Scratch’s location used to be an auto parts store. The space is huge, and the picnic-style seating can accommodate 230. What do people crave? Co-owner Eric Soller says: “On the pizza side, the ‘Angry Beekeeper’ is our best seller. It starts as a Margherita, with the addition of soppressata salami and house-made spicy Calabrian-chili honey. People love the savory, spicy, slightly sweet flavor profile. We are not the first people to do a ‘hot honey’ pizza, but we think our version is pretty solid. “Part of what makes all of our pizzas special is our house-made dough, made in the Neapolitan tradition with just ‘00’ flour, water, salt and yeast, and aged for 72 hours. On the vegetable side, people love our whole roasted cauliflower. We brine the cauliflower overnight and roast it in our wood-fired ovens. It is a hit. We served over 6,000 heads of cauliflower last year! Who knew people loved cauliflower so much?”
WisePies Pizza & Salad | Albuquerque, New Mexico
The build-to-order, fast-casual pizza company opened in 2014 and has quickly grown to nine locations in New Mexico. Its menu features custom gourmet pizzas, salads and calzones. The makeline features four types of crust, five sauces and more than 30 toppings. Guests love the Green Chile Chicken “Fredo” Pie with a proprietary green chile Alfredo, roasted chicken, fresh diced Roma tomatoes, roasted green chile, a five-cheese shredded blend and freshly grated Parmesan.
All Good Pizza | San Francisco, California
The Bayview District pizzeria is a unique spot. It’s a locals’ oasis with a 7,000-square-foot beer garden, surrounded by shipping containers with a metal-covered patio. The kicker: the pizza shop is actually a mobile unit with a permanent residence. A Deep South pie drawing attention is the Louisiana Hot Link with organic house-made tomato sauce, Evergood Louisiana hot links, cherry peppers, pepperoncini and mozzarella. Salads and grilled panini have also hit high marks. The Cuban panini is layered with Applewood smoked ham, house pickled onions, Swiss cheese, Dijon and lemon aioli.
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