A Look at Pizzerias Around the U.S.
Pizza Jawn | Philadelphia, Pennsylvania
It began as a popular mobile pizza unit until opening the brick and mortar location. Pizza Jawn offers multiple pizza styles: hybrid Neo/NY, a hybrid Grandma/Sicilian style and an extra thick but light Detroit style. “We take a lot of pride into each style of dough we make,” says owner David Lee. “All are a culmination of my years of studying different dough styles from around the world.” A customer favorite is the Grandma. “It ferments longer than a traditional Grandma pizza, but we still don’t parbake it. The cheese goes down first, then sauce on top. We also use a sesame seed bottom like Freddy’s and Paulie Gees,” Lee says. During the pandemic, he adds, “We have gone exclusively to takeout. Pizza is ordered a week before, so Thursday night at 8 p.m. a link will go live for next Thursday’s pizza order; same for Friday and Saturday. We normally sell out in under 10 minutes for the next week. 120/130 pizzas a day with a three-person operation (one front of house, two back) from 4 p.m. till 9 p.m.”
Big Z’s Pizza and Brew | Katy, Texas
The Chicago-style pizzeria has recently celebrated it’s one-year anniversary. Built as a community gathering spot, its first year has been a wild ride with dining restrictions. At 100-percent dining, the pizzeria hosts karaoke nights, live music and sports-watch parties. The menu features both Chicago thin crust and Deep Dish, as well as a Windy City favorite, the Italian Beef Sandwich and a Chicago-style hot dog. The pizza lineup includes the Swamp Pizza with shrimp, Andouille sausage, minced garlic and green peppers, and the El Macho with chorizo meatballs, red onion, jalapeño and cilantro.
Ambrogio15 | San Diego, California
The three-unit Milano gourmet pizza company features a paper-thin-crust pizza with imported organic flour (white, wheat and gluten-free) and involves a 48-hour rising process, making it light and easily digestible. The Pizza Rosse menu features Bresaola, Rucola e Parmigiano with mozzarella Fior di latte, Bresaola (cured Italian beef), shaved Parmigiano-Reggiano, arugula and EVOO. The menu also features unique house-made focaccia like the Gourmet Spicy Meat with San Marzanos, tomato sauce porchetta, Nduja, burrata, red onion and a spicy EVOO.