Happy Pizzaween - Couple of Pizza Updates
Short one this week, but $1 slices and Gus Franco on a pizza podcast
Hi there!
Did you know that Halloween is the number one night for pizza in the world? Family’s rushing home from work trying to get the kids to put a protective layer of grease, cheese and dough in their stomach to fight back against the barrage of candy. Pizza was made for a night like Halloween. Convenient, fast, delicious and can feed an army. Why the military never invested in Pizza MRE I’ll never know.
I have frequently had to deliver pizzas on Halloween back in the day. This was pre-smart phones too. I’d be rolling down neighborhood roads, kids running across the street dressed like the darkness. I was at the stage in my life where I’m too stubborn to wear glasses, so I can’t see any of the house numbers. My car passengers seat sits a warming bag with half a dozen large pizzas in them. Two liter bottles of Mountain Dew and Pepsi roll along the floor and thud forward as I brake for a kid. Harrowing, but I knew I had to complete my perilous journey so those kids would have pizza.
I actually think people should hand out hotdogs on Halloween but that’s a whole other newsletter.
Do you have some fun pizza plans this Halloween? Start getting your pizza strategy now before it’s too late.
Halloween Pizza at Pizzeria Davide
Pizzeria Davide is giving $1 slices to anyone showing up to their Strip District location in a costume. What a deal!
But that’s not all - until the end of the month they have a pumpkin pizza you can’t try. This seasonal pizza features pumpkin cream, roasted pumpkin, and fresh mozzarella. Sound interesting. Check it out on their website here.
Patrick Elson of Gus Franco’s Talks Pizza on Pie 2 Pie
I only know about this podcast series because of Patrick and, hey, check it out. Patrick talks through his history, how he got into pizza and the whole journey from where him and Mandy started to where they are now. There’s even a nice shoutout to the Pittsburgh pizza scene, including Rico from Slice On Broadway! If you missed out on my Gus Francos coverage before, check it out here.
I haven’t listened to the whole podcast yet, but there’s some good tidbits about how Patrick got started, working alongside Tony at Pizza Taglio and being part of the community.
Also, it looks like they’ve been experimenting with Detroit style pizzas a couple of days a week. Keep an eye on their Instagram for how to grab that.
Gourdy Pie at Driftwood Oven
I had the Gourdy Pie at Driftwood Oven the other night. This pizza has white wine cream sauce, topped with Appalachian gold, pecorino, & mozzarella cheese, delicata squash, garlic, honey, & a dukkah seed mixture, topped with morita oil. It’s very creamy, savory and delicious.
Maybe one of the more decadent pizzas I’ve had in a while. Check it out!
Okay short one this week, but hope this was a delightful update on the local pizza scene.
Have a great Halloween!
Pizza ya later!
-Dan Tallarico, Pizza Journalist
