Sherlyn's Picks-October 2014

In this new feature, PMQ’s circulation manager, Sherlyn Curry, shines the spotlight on some of the true leaders and innovators of the pizza industry: our subscribers.



 

Spicy Pie—Fargo, ND

With four locations in the Fargo area, Spicy Pie (spicypiepizza.com) serves up New York-style slices in the Midwest, plus grinders (and its own bottled grinder sauce), nachos, tacos and tostadas. The pizzeria sponsored the Spicy Pie Bombers fastpitch softball team this summer and partnered with local radio station BIG 98.7 to host weekly patio parties throughout August. Spicy Pie offers online ordering and keeps guests entertained with pizza eating challenges, a rewards program, and an e-club featuring tailored promotions and specials.

 

Tuscan Stone Wood-Fired Pizza—Bellevue and Mercer Island, WA

With 15 specialty pies and two dessert pies, this unassuming Tuscan-style mobile pizzeria bakes exclusively with applewood, fired in a specially built, patent-pending oven that reaches 800°F. Tuscan Stone (tuscanstonepizza.com) has a 4¼-star rating with 95 reviews on Yelp, plus a slick website with eye-catching graphics—including a view from the interior of the dome-shaped oven, complete with white-hot flames leaping from the logs.

 

Zia Pizza Company—Las Cruces, NM

Zia Pizza Company (ziapizzacompany.com) opened this summer with managing partner and pizza maker Manny Ponce, formerly with Donatos, running the show. Zia features classic pizza styles with a Southwestern kick, including the Mariachi Festival Pizza, made with sliced chicken or beef, tomatoes, jalapeños, cheddar cheese and a “festival” of Mariachi spices, and the Mesilla Valley Pizza, boasting a double helping of pepperoni and green Hatch chiles.

 

Red Tractor Pizza—Bozeman, MT

Want to talk about community spirit? Red Tractor Pizza (redtractorpizza.com) makes a donation to a local nonprofit or school club with every single order. Owned by restaurateur Tiffany Lach and managed by Adam Pacione, the wood-fired brick-oven pizzeria also strives to buy local ingredients whenever possible and uses Montana organic grains for its crusts. For customers with special dietary needs, Red Tractor offers a gluten-free crust, dairy-free cheese and plenty of vegetarian selections.

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

The Robots Are Coming: Zume Pizza may be the sci-fi pizzeria of the future

With robots in the kitchen and trucks that bake pies en route to customers’ homes, this Silicon Valley startup has a game-changing pizza delivery model.

Pizza-making tip: How to prevent the dreaded cheese slip

If your cheese slides off the pizza with every bite, don’t blame the cheese—the fault probably lies with the sauce.

A new machine in Sweden helps pizzeria owners reduce food waste by turning old pizza dough into compost

In other international pizza news, an Italian flour company releases a blend of traditional wheat flour with aromatic Black Venus rice.

What’s Your Story? Mark Mannen of Fat Jack’s Pizza explains the Quad Cities style of pizza

Quad Cities pizza boasts a generous dose of malt syrup in the crust, fennel-laced sausage and a sauce spiked with red pepper flakes.

Dining in the digital age: It’s getting harder and harder to define what we mean by “eating out.”

A restaurant expert says the next stage of restaurant evolution is happening right now now.

Nature of the yeast: Experts answer your most pressing questions about this crucial pizza dough ingredients

How yeast works, how to choose the right type for your pizzeria, plus one innovation that may transform dough management as we know it.

Pizzeria owners give a helping hand to the hungry and homeless during A Slice of Hope Week this month

The New York-based nonprofit A Slice of Hope seeks food donations and sponsorships for a week of pizza parties, June 19 to 25, around the U.S.

The Mid-America Restaurant Expo 2017: The best of the best

From new technologies to sweets, meats and veggies, PMQ staffers share their favorite discoveries at this year’s event.

Gadgets and gizmos: Who says you can’t reinvent the (pizza) wheel?

From the RotoPeel to the Giant Pizza Cutter, these kitchen innovations make pizza-making easier—and a lot more fun.

Spaghetti With Vodka and Caviar

Caviar isn’t just for rich people. Shop around to get a good deal and wow your guests with this delicious and elegant pasta entrée.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags