A look at pizzerias around the U.S.
Jay’s Artisan Pizza | Buffalo, New York
The Neapolitan-influenced, wood-fired pizzeria started in 2015 as a food truck and grew into its brick-and-mortar location in 2017. “We are constantly striving to get better with the incorporation of new ingredients and techniques,” owner Jay Langfelder says. “We won’t compromise on techniques just to sell a few more pizzas. We designed our dough formulas to be good for the window that we are open and the dough is at its best. We also work closely with local farmers to bring in top of the line organic produce and offer a unique chef-driven menu influenced with ingredients that are available. Our fans go crazy for our unique offerings that you won’t usually find at most pizzerias. The majority of our proteins and produce are organic or free-range and grassfed. In particular, our guests love when we do our twist on classic dishes. Our fans recently went crazy for our rendition of a Big Mac as a square pizza. The pizza featured a sesame seed crust and local free-range beef from our favorite producer that was finished with house made pickles and ‘special sauce’. Although I tend to be a purist I totally understood the hysteria this one caused.”
Mifflin Pizza | Mifflinville, Pennsylvania
The small-town pizza shop is crushing it in northeastern PA. Growth is a good problem to have. Mifflin has recently renovated to increase its pizza output. Its pizza menu offers both hand-tossed and Sicilian styles with 10 specialty pies and slices. They range from no-sauce pies like the Broccoli with mozzarella and seasonings to the White with mozzarella and ricotta … to others like the California with ham, mozzarella, green pepper and pineapple. The pizzeria has even been known to do pre-orders for custom-designed pizzas. Accompanying its pizzas is a lineup of cold and hot subs, apps, wings, salads and chicken/fish baskets.
The Now Pizzeria | Hamburg, New York
The community-centric pizzeria is Hamburg’s oldest pizzeria, and it recently celebrated its 50th anniversary. The cozy spot has a diverse menu, from pizza and subs to tacos and chicken fingers. Its pizza menu offers eclectic specialty pies like the Pickle Pizza with olive oil, garlic sauce, dill pickles and mozzarella and the Pot Roast Pizza with olive oil, garlic sauce, mushrooms, onions, mozzarella and optional horseradish. Pizzas come in mini, small, large and a
18-inch by 26-inch sheet.
