by Kevin Coupe
Today is National Pizza Day, and if you make pizza in your stores and you are not taking advantage of the moment, I think you are missing an opportunity.
USA Today wrote this week that "about 1 in 8 Americans eat pizza on any given day, according to the U.S. Department of Agriculture. Most of us have pizza three times a month and eat about 8 slices monthly, according to a recent survey by market research company OnePoll for Pizza Hut's 2024 Pizza Trends Report."
And, the story said, "Americans ate 29,000 tons of pizza in 2023, estimates Slice, a pizza delivery app used by 20,000 independent pizzerias."
I'd like to think I am doing my share.
My favorite local pizza joint, just over the border in Stamford, Connecticut, is Bronx House Pizza - I love the thick, doughy crust, and am especially a fan when it is topped with peppers and onions.
I also am a big fan of Molto Pizzeria, in nearby Noroton Heights, where they make an amazing thin crust short rib pizza.
I haven't had the opportunity to travel to the Pacific Northwest much lately, but when I'm in Seattle, I love to go to Tom Douglas' Serious Pie, where the pizza with sweet fennel sausage, roasted peppers, and provolone is almost beyond compare.
And in Portland, I love the Fennel Diavalo pizza, made with garlic, spicy roasted fennel, salami, red onion, mozzarella, fennel pollen, and basil. (Oven & Shaker recently opened up a new restaurant in Lake Oswego, which will be a destination next time I am out there.)
And, there's almost nothing I like better than to fire up the grill and make my own pizza at home - I love it when the kids are over with their significant others and we can just hang, eat pizza and maybe enjoy some nice wine. (Think about this as "making connections," something that Carla Hall talks about in our conversation this morning.)
Those are my favorites - but the great and Eye-Opening thing about pizza is that tastes are so specific, and offerings can be so distinctive. To my mind, there is no excuse for unremarkable pizza. Except, of course, that some folks suffer from don't-give-a-damn disease.
And there's no excuse for that, either.