The Best Pizza Philosophy

One of the many perks of writing this blog is all the recommendations I get from family, friends, and colleagues. Thanks to all the great people in my network I’ve always got a list chock-full of places to try and it keeps getting longer and longer.

Every January I scan my list to calculate my plan for the upcoming year.  The most recommended spots filter to the front of the line and if I see a suggestion multiple times in a short window, that puppy gets picked for the upcoming weekend.

A couple weeks ago one of those hot tips fell right in my lap, so when an impromptu dinner-out with the in-laws popped up, my blessed family obliged me and we ventured to a supposed “diamond-in-the-rough” in downtown Verona, WI.

Avanti’s Italian Restaurant.

Avanti’s is a cozy little Italian family restaurant and pub that boasts old-school family recipes and a homey atmosphere.  It’s ten minutes from my house and I’ve driven by it dozens of times, but I always just figured it was a place for classic Italian American fare like chicken parmesan or lasagna (I do hear both are good).

But, the rave reviews I’d been hearing about came from the pizza section and sounded like the perfect ally for a Wisconsinite who’s about to bundle up and hunker down for a few frigid months of winter:  Pan pizza.

When the temperatures drop I’m more apt to venture outside of my usual thin-crust ways.  Thankfully my father in law loves pizza too, so we could guiltlessly order a pan pizza and thin-crust pizza and share them to get the full experience.

The pan stole the show. 

Avanti’s low lighting and a warm family-friendly ambiance created the perfect environment to indulge in buttery, flakey, inch-thick pan pizza.  The crust had a light, crispy outer shell, and pillowy soft center.  The bottom had a light oily finish from the pan it was baked in.

And what can I say, I’m a sucker for big chunks of sausage that get nestled into ooey, gooey gobs of cheese and pepperoni.  The toppings and sauce were abundant and the pie was finished with a liberal dusting of Italian seasonings.  (Pro tip:  If you want the pizza to come out when everyone else’s dishes order it as soon as your waitress visits your table, the pan takes 25 minutes to bake.)

Ever since Avantis, I can’t get that thick, cheesy, buttery beauty off my mind and it’s all thanks to the trusted sources in my life who reach out and give me a heads up on what I should try next.

Referrals are the fuel that keeps my pizza engine flowing and it seems like the more I give and the more I get back and around and around.

That’s the beauty of reciprocity.  When we selflessly share and help others we start a cycle of goodwill that creates value for everyone.  If someone does you a solid, it’s hardwired human nature to want to return the favor.

So, whether it’s a recommendation for some righteous pizza or some intel that could provide a leg up we should always revert to the giver inside of us.  

What I’m eating: Avanti’s pepperoni and sausage pan-style pizza

What I’m reading:  Give and Take: Why Helping Others Drives Our Success –Adam Grant

Advertisement

Madison Area “Must Haves” of 2019

Goal setting is serious business in the Luther household.  9-month-old Ellis is scooting towards the perfect crawl, Tess is dominating the Whole30 diet and I’m working on expanding my pizza expertise.

As I map my pizza eating curriculum for 2019 my natural urge is to go big:

1. Try as many pizza places as possible (52 different pizzas in 52 weeks?).
2. Travel the country on an epic pizza eating bender. 
3. World pizzeria domination.
4. Transcend space and time entering into a peaceful state of pepperoni and melty mozzarella bliss.

My pizza eating goals don’t lack any ambition, but with thousands of glorious, greasy options, limited free time and a baby where do I begin?

Every week I gather new recommendations, most of which are right in my back yard.  Madison’s got some diverse options, ranging from New York style to Neopolitan.

I’m not sure if it’s watching Tidying Up with Marie Condo on Netflix or reading about prioritizing in Gary Keller’s The ONE Thing, but the idea of narrowing my focus and pinpointing my aim locally is starting to sound like a worthy pursuit.

So, in 2019 I’m abandoning the idea of “going big or going home” and just focusing on going home—I’m compiling all the places in Madison that are overdue, have been overlooked or have just been put on the backburner.

2019 Pizza Goal List: Homing in on my hometown pizza.

Greenbush Bar- Downtown Madison

Greenbush Bar is a name that pops up over and over again when polling Madison folks about their favorites.  It’s right off Regent Street and is tucked in the basement of the Italian Workman’s Club.  They serve up Sicilian style pizza in an old school setting complete with dangling Christmas lights.  Their notorious thin-crust creates lines into that basement that will leave you feeling like your waiting for a red cup at a college party.

The Pizza Oven-Monona

Pizza Oven pizza was described to me as looking similar in style to my all-time favorite Gus’ Pizza in Whitewater so it immediately ranked as a high priority.  A quick skip down the beltline to Monona and you’ve got old school pizza parlor vibes and thin-crust pizza cut in squares.  The place even comes equipped with vintage arcade games and a nice bar perfect for weekend hangs.

Sugar River Pizza-Verona

This up and comer has locations in Verona and New Glarus and has some pretty devote followers in the area.  The pies are loaded to the brim with toppings and they don’t shy from experimentation; the menu has everything from Asain Chicken to Baked Potato pizza.  They’ve got an assortment of delicious looking appetizers and a solid craft beer list as well.

Luigi’s-Midvale Madison Westside

I got a Food Fight Restaurant Group gift certificate for Christmas and I know exactly where I’m using it. At Luigi’s Food Fight bring their forward thinking ingredient list and craftsmanship that you’d expect from any of their eateries and apply it to pizza.  A modern environment and exotic spin on traditional pies make it spot I’ve got to get back to.

It’s Time Bar & Grill-Verona

After trying Marcines in Mount Vernon I’ve got a newfound appreciation for bar pizza, so when I heard about this super-thin-crust house-made bar pizza I knew it had to go on the list.  A colleague of mine described the crust as “brittle” and that was enough to make the super-thin-crust addict in me instantly start jonesing.

Naples 15-Madison Downtown

This spot always pops up on my google maps searches and I always scratch my head wondering what the heck it is.  It’s a few blocks from downtown and looks like a nice Italian restaurant that happens to have wood-fired pizzas on the menu.  Like any good Neopolitan style the ingredients look simple and of the highest quality.

Zoe’s Pizza-Waunakee

Zoe’s Meat Eater, complete with crumbled sausage.

What can I say, I’m a sucker for crumbled sausage.  I’ve always been fond of noodles on pizza too, so when I heard about a spaghetti and meatball pizza I was instantly intrigued.  Zoe’s has a whole list of heavy-duty pizzas and it’s not too far off the beaten path.

Buck’s Pizza-Cottage Grove

 

Everything about Buck’s hole-in-the-wall vibe seems like it should be right up my alley.  It’s very thin, cut in tiny squares and comes in a paper bag.  Buck’s once had a location right in my area, but now like an endangered species, they’re down to just one that remains in Cottage Grove.

Pizza Brutta-Middleton 

Pizza Brutta is on top of their wood-fire kissed 10-inch game.  They take their menu up a notch with a broader menu and funkier concoctions than similar Neopolitan places.  They have locations in Middleton and on Monroe Street.

Finding my one thing.

Author Gary Keller in his book The ONE Thing explains that we need big goals, but a narrow focus to accomplish them.  He recommends asking the “Focusing question”:  “What’s the one thing I can do right now, such by doing it, will make everything else easier or unnecessary?”.

By searching for that “one thing” you clear the clutter, you can find your most important, doable task and put all your energies towards completing it.  This creates a ripple effect on all your future efforts.

I will most likely not be traveling across the country with a toddler for the pizza tour of my dreams in 2019, but if I widdle down my lofty pizza goals I can get the momentum going.  First I’ll take Madison, then surrounding communities, eventually Wisconsin and the dominos will topple.

What pizza taught me:

Extra large pizza goals are great but if they’re not specific they can be overwhelming and intimidating. By narrowing our focus with a well-defined, achievable goal we can chip away at our big-picture goals one slice at a time.

What I’m eating:  Leftover Pizza Hut Pan pizza for breakfast as I plan my 2019 pizza goals.

What I’m reading: The ONE Thing -Gary W. Keller and Jay Papasan

 

A Wonderful Slice

The level of holiday cheer at the Luther household this year is about as cheesy as a pizza with extra mozzarella.  Christmas time always gives me the warm and fuzzies, but with a smiley little 8-month-old squirming around the house, it seems fitting to crank the Christmas spirit-o-meter to 11—amp up the decorations, music and classic movies.

I’ve got a duty to mold some great memories right?

As my family grows bigger I face the delightful dilemma of having an increasing amount of Christmas celebrations to attend within a short amount of time.  The solution for my immediate Luther side this year was a faux X-mas eve get together the Saturday night before Christmas Tuesday.  The result of that festivity was one for the record books.

Gus’ Pizza for Christmas.

I’ve always felt pizza and Christmas go hand in hand, maybe watching Kevin from Home Alone ordering cheese pizzas and telling the delivery driver to “get the hell outta here” inspired me.  Every year I ask for a Gus’ pizza for Christmas and it usually gets shrugged off as a goof, but this year I got the yuletide miracle I was looking for.

A glistening greasy Gus’ pizza was about all I could ask for.  I was like Clark Griswold in Christmas Vacation crying in the attic while watching old family videos.  The folded cracker crust and stretchy cheese gave me a nostalgic sense of Christmas magic.

Christmas memories share a lot in common with excessively cheesy pizza. 

While I welcome Gus’ as an addition to our Christmas festivities, one tradition that stands the test of time for the Luthers is watching It’s a Wonderful Life.  Every year we gather around the tree, eat way too many appetizers and enjoy each others company as the black and white glow of the 1946 Christmas Classic plays in the background.

It’s a Wonderful Life follows an ambitious man named George Baily, who has led a good life but has always put others ahead of himself in spite of his true passions.  He finds a new level of appreciation when an Angel named Clarence helps him see the world through an alternate lens—one that is void of his presence. He gets to witness the positive impact he has had on those in his family and community.

It’s a familiar Christmas theme, but one that reminds us of the importance of keeping our relationships strong.  I’ve eaten Gus’ my whole life and it provides me a similar reminder of comfort and gratitude. It’s a feeling I am excited to pass down to my son as every day we create memories I hope he will happily hold on to.

What pizza taught me:

Pizza, just like the holidays can be a good reminder of all our blessings.  Every interaction has a ripple effect, sometimes it takes a reminder from a holiday, a greasy Gus’ Pizza or an Angel names Clarence to realize its value.

What I’m eating:  Gus’ Pizza: cheese, half pepperoni half gyro meat, large order cheese sticks.

What I’m reading:  Creativity, Inc.: Overcoming the Unseen Forces That Stand in the Way of True Inspiration -Amy Wallace and Edwin Catmull

 

Are You Going to Eat That?

Who in their right mind abandons a pizza?  Who has the heart to desert a perfectly fine pizza on the ledge of a pizza-truck pick-up window?

Door County Brewing Co. 

I witnessed the culprits recklessly strolling away with a red blinking restaurant pager in tow—one too many craft beers to notice.

It was a bustling Friday night at Door County Brewing Co.’s outdoor beer garden in Bailey’s Harbor WI.

Echoes of live music from the indoor taproom bled into the air and a bonfire flickered a mellow glow over rows of packed picnic tables.  Amidst the patrons, I spotted the highlight for which I’d come to explore.

Beyond the brews of Door County Brewing Co. they provide some delicious eats; epic meat and cheese boards, corn dogs and push-pops; but I was after the pizza-truck parked out back called Harbor Pizza.  With a “mobile stone oven” local restaurant Chives had expanded their operation and set up shop to serve pizzas to brewery customers.  It appears they feature about three different 12-inch varieties on any given night.

No, pizza is going to waste on my watch.

As I walked by to glance at the menu and observe their outdoor operation, I admired the steady stream of pizzas lining up as customers would approach and trade in their restaurant pagers for their pies.

As the night progressed, each time I’d pass by I couldn’t help but notice one little pizza at the end of the counter that was never picked up.  Every so often I’d crane my neck from where we were sitting and notice all the other pizzas joining their owners and that one pizza continually going unclaimed.

With closing time approaching, I couldn’t help but meander over to the disregarded pie and inquire about its future.  A kind dread-locked pizza-truck employee wielding a pizza peel gently turned around from tending the oven and noticed me gesturing towards the pizza.  “Did someone forget their pizza?” I asked.

“No one ever came back for it, man”

I had to ask whether it’s next home would be the overflowing bar trash can or if someone was going to claim it and to my utmost excitement my newfound hero replied: “you want it?”.

The good samaritan then spun his charred pizza paddle, swooped in to pick up the pie and slung it back in the oven with a smile on his face. A true gentleman indeed (he even gave us a box!).

The orphan on round two.  

A few minutes later and the pizza was piping hot and back in business with a giddy new family. I chuckled all the way home, pizza box open in hand, reliving the silliness of the moment; the forgotten pizza resurrected and gifted by the kind-hearted pizzaiolo.

What pizza taught me:

It never hurts to ask the pizza-lovers proverbial question “is someone going to eat that?”.  Never leave a pizza behind (or a loved one for that matter).

What I’m eating: Abandoned pizza at Harbor Pizza pizza-truck at Door County Brewing Co. in Bailey’s Harbor, WI.

What I’m reading:  Own the Day, Own Your Life: Optimized Practices for Waking, Working, Learning, Eating, Training, Playing, Sleeping, and Sex -Aubrey Marcus

 

You’re Right

I was out for pizza in a congested restaurant when I saw the perfect snapshot of a slice; the grease pools glistening—pepperoni’s posed in a way that begged to be captured. As I pulled out my phone, repositioned for lighting and went in for the photo shoot that’s when a hot flash of insecurity slapped me in the face.  I envisioned all the eyeballs in the room locking in on me; their collective gaze projecting scorching rays of judgment that stifled me in discomfort.

I began to sweat as I stewed in my own awkwardness; blushing as I imagined myself, the fool, hunched beside the table like a paparazzi who’d lost it— seeing celebrities in slices of extra cheese.

I felt uncomfortable about the impression I was making on everyone around me.  I was that stereotypical millennial unable to experience anything without proper documentation; that guy who couldn’t enjoy the moment without posting to social media.

Then a heaven-send—a voice chimed in: 

Just live your life man.

My inner confidence stepping up? Some benevolent being interjecting?  Sage advice from The Big Lebowski’s the Dude?

No. It’s my wife Tess.  The voice of reason who puts up with me brainstorming pizza blogs, going in circles about “what’s for pizza on Friday?” on Tuesday and a plethora of other pizza quirks that I’m sure would irk the enlightenment out of a Zen master.

As usual, she’s right; no-one could care less about the pictures of pizza I’m taking.

Beyond the ability to hush my self-consciousness, and reign in my ruminations, I recently discovered Tess also has a profound pizza insight to share with the world.  Her wisdom came unexpectedly as I arrived home on a Friday afternoon to her preparing a Jack’s frozen pizza. I was giddy to join in on her cheesy, picturesque Jack’s pepperoni pizza, and that’s when I smelled the faint smell of burning.

Wait! What??!  What are you doing!?

I gasped in horror as she recklessly committed unspeakable negligence against a poor Jack’s thin-crust.  The pie was at a torturing 425° for way too long; the sweltering heat blistering and marring the pizzas fair yellow mozzarella complexion.  The pepperonis shrieking as they began to sizzle and spit escape pods of grease across the oven walls that scream Help! Help! Let me outta here!

Charring a frozen pizza within near inches of its poor little life, brings a tear to my eye, but that’s the way my wife Tess likes them; dark brown and nearly burnt (no wonder she does this when I’m not around).

As I waited for an explanation and mournfully looked upon my fried friend, I figured “pizza is pizza” and went in for a slice.

To my amazement, it was extraordinarily crispy and delicious.  The cheese had more of a bite to it; more of chew, a deeper flavor too.  Who can argue with crispy pepperonis? I became intrigued by this “almost burning the pizza” cooking technique and the following day I insisted she teach me her secrets.

Upon plopping a Jack’s in the oven I inquired about how she knew when to take it out and she responded: “Once I smell it, I know”.  Long story short, you leave it in the oven for a period that seems way too long and then sprinkle parmesan cheese on it as soon as it comes out so it melts on it.  

The right one.

Tess is notoriously right and I appreciate her shooting me straight and telling me to chill the F’ out with the pizza nonsense from time to time. Having open lines of communication and tolerance for each other allows us to experience new things, like burnt Jack’s pizzas that are delicious.

Sometimes we have to muster up and give a little more than expected to those we love. We may have to take that 5am shift with the baby or go out of our way to the grocery store, maybe even assure our loved one that no-one cares about excessive pizza pics.  By pleasing them with a little extra effort—  a little more finesse we can exceed their expectations, then it all comes back around.

I’ve heard successful relationships are comprised of the attitude that it’s 90% giving and 10% receiving from both parties involved.  What that means is we should always be prepared to give way more than we expect to get back.

What I learned from pizza:

Successful relationships are comprised of more give than take. The more we give the more we get and a beautiful cycle is born. It’s those little things like the assurance at the restaurant or the lesson on burning a Jack’s properly that add up and build a stronger bond.

What I’m eating: Jack’s pepperoni (nearly burnt with parmesan sprinkled on it)

What I’m reading: Side Hustle –Chris Guillebeau

 

No Place Like Home

As the 4th of July weekend approached I was feeling restless, my brain held hostage by an exhausting work-week and an ever-broadening list of “daddy duties”.  I was bored with Madison. I wanted to run, to get free, to feel like a kid.  I wanted summer fun; a glistening sun, a pine-laden horizon, friends, fireworks and some great pizza (that’s a given).

I wanted that sense of freedom that arises when you get out into the country or dunk yourself into greenish-blue Wisconsin lake water; resurfacing with a rush—a swirl of adolescent giddiness.  That feeling of leaning back and looking into a vibrant blue sky blotted with fluffy, pillow-like clouds; your day-to-day tensions melting away like sidewalk chalk in the rain.

Most of all I wanted the excitement of seeing my favorite people and eating my favorite pizza. The question is then, where can I capture all these classic 4th of July feels in the same spot?

Going home. 

Tess and I got a sitter for Ellis (Thanks Mom!) and ventured back to our old stomping grounds Whitewater WI. for the 4th of July, with our eye out for everything I’d been daydreaming of, especially my crème de la crème of Wisconsin pizza: Gus’ Pizza Palace.

If you know me or have read any of my stuff you may realize that Gus’ is not just any old pizza to me; it’s the best pizza, my favorite pizza. The all-time greatest pizza. It’s the rule—the measure—the standard by which I judge all pizza.

For the longest time, I was nervous to even write about Gus’ because it’s so special to me, I was worried about whether or not I would be able to do it justice. Or, worse yet, what if it had changed in some way.  I’ve only had the chance to eat it a handful of times since moving, but I figured I’d try to let the legend shine.

Confession: I went to Gus’ twice in one day.

If you grew up in Whitewater, you undoubtedly know the passion and loyalty that the locals share for their Gus’ pizza.  It’s the gold standard for small-town, thin crust, cheesy pizza, sliced up in squares since 1962.  That’s right, it’s a legacy, it’s been whipped up by the same family using top-secret family recipes for 56 years (way to go guys!).

For Whitewater folk, it’s lovingly known as “Greasy Gus'”. 

Though they keep their formulas confidential, my conspiracy theory has it that the legendary grease factor is due to them using slices of mozzarella instead of shredded like most pizza places.  When the cheese melts in their old-school deck-ovens, the grease collects on top of the slices and creates this delicious blend of grease, melty cheese, and sauce.  I’ve had no other pizza that accomplishes this unique consistency. It’s bliss.

The crust is super thin—cracker thin and has a hand pinched rim that is efficient in holding an excessive, greasy pool of cheese.  The crust is like a little floury canyon. (Ahh, writing this makes me want to dive right in).

Simplicity and home go hand-in-hand for me.  With my Gus’ I follow suit; I want the pizza in it’s most pristine form: cheese. I’m a sucker for good quality cheese pizza.  I want to bask in the harmony of the cheese, sauce, and crust; let them join together and do a  sacred dance.  If a pizza place can’t get plain cheese right, then I see no future.

Tess often goes for green olives or we’ll share a pizza with gyro meat on it with a side of tzatziki sauce (their gyros are bomb by the way, meat carved from the spit and all).  I’ve heard rave reviews of topping combinations all over the map; from black olives and feta (put on after it’s cooked), to bacon and onion, to onion, green pepper, extra sauce, extra cheese, the infamous Gus’ Special and as I previously mentioned my friend who will give his right arm for beef, bacon, sausage.  I’ve even heard the old-timers talk about the joy of shrimp on their Gus’.

Gus’s in recent years also got into the cheese-sticks biz to stay competitive in the college market and their sticks are holy wow, topped with at least a quarter inch of mozzarella, definitely among my top 3 three cheese-sticks (that’s a whole separate blog post).  Also, I just gotta say potato wedges, do it.

 

My 4th of July fuzzies wouldn’t be complete without Gus’. 

Just like home, Gus’ is one place that seems to be a constant in a world that’s always changing; it’s one thing all my old friends and family still share in common. For almost 60 years they’ve stuck to their guns and for the most part, the product goes unscathed (though I always remembered more cheese, my grandma agrees).

Cheese-sticks

In my glory days, I remember the goal for my friends and I on the 4th was to throw the biggest party we could, now it’s scrounging for babysitters and exchanging parenting tips (did you try this new swaddle!?).  That’s what makes life exciting, it’s constantly evolving as we are.

Phil Knight the founder of Nike says in his biography “Life is growth. Business is growth, You grow or you die.”  Whether it’s new additions to our families or nuances to our holiday traditions; we get reminders every day that everything changes, yet there is a resemblance, a fragment of the past that we can cherish.  That’s Gus’ for me.

Potato Wedges.

What pizza taught me:

Simply going home can be all the negotiation our nagging mind needs in order to chill itself out.  It’s been six years since I left Whitewater and everything feels different but familiar at the same time. There will always be a part of me that finds comfort in going home and Gus’ is a piece of that history.  I hope everybody has a place like that.

What I’m eating: Gus’ cheese pizza, gyro meat pizza with side of tzatziki, cheese-sticks, wedges

What I’m reading:  Shoe Dog: A Memoir by the Creator of Nike –Phil Knight

 

 

 

A Trip Down Memory Aisle

When I was little one of my favorite occurrences was free pizza samples at the grocery store on a Saturday morning.  I’d be grocery shopping with my Mom and luck would have it our cart would roll by a little old lady tending a metal pizza oven, serving up tiny squares of piping hot pizza on little paper napkins.

For me, that memory is filled with mystique and a tinge of longing.  That’s nostalgia. 

Nostalgia is that warm, happy place that lives in our memories.  It’s the emotional feeling I get when I see that Pizza Hut commercial from the early 90’s with the kid’s playing baseball (The one before Teenage Mutant Ninja Turtles on VHS).  It’s that sentimental state I get into when I think about staying in on a rainy night, popping in a frozen and getting cozy on the couch with a movie.

It’s my yearning for Rocky Rococo’s $1 slice Tuesdays when school let out in 8th grade; knowing I didn’t have a care in the world.  The thrill at 2 a.m. in college to have a grease soaked cardboard box with something that resembled pizza in it.  And how my Mom knew that I wanted squares and Jeff wanted triangles when she divvied up our frozen pizza growing up.

Nostalgia provides euphoria in the good times and can console us in times of loss. I’ve often turned to the fuzzy feelings of nostalgia when times get dark.

Fond memories and an oven preheated to 425˚.

I’m not one to get hung up on celebrity news and fanboyism, but I felt an immense sadness by the passing of Anthony Bourdain. He got me excited about exploring the world through food and writing about it.  He was a voice of reason. Though I don’t know the guy beyond reading his books and watching his TV shows, I felt like I lost an old friend.

Maybe that despair comes from the realization that all things grow and die, or that everything changes and that’s scary.  Maybe it’s witnessing an icon fall, and knowing those we look up to have their own weaknesses that can ruin them. Either way, I do believe recounting the beauty of our past can aid in that pain, so we can move forward. In homage to my fallen anti-hero, I spent my last pizza night revisiting the first season of No Reservations circa 2005 in which Anthony kicks off the show in Paris, France. It brought me back to a better place after a rough week.

What pizza taught me:

Moments are fleeting, but our memories are not.  Nostalgia can help us look past our current problems and see the bigger picture; the reasons why it’s worth getting up, dusting off and pushing forward.  When the world gets dark I’ll recall strolling down my favorite aisle with my Mom and find solace in that little old sample lady and the tiny slice she served.

What I’m eating:  Tombstone Original Pepperoni, cut in squares on a paper napkin.

What I’m reading: Bird by Bird: Some Instructions on Writing and Life Anne Lamott

 

Helping Hands

I’ll never forget that sunny Saturday afternoon in May outside my mailbox.  I inattentively thumbed the weekly ads and routinely strolled to the dumpster to toss them, when I caught a glimpse of a page of coupons that glistened. Amidst the circulars shone a pizza I’d daydreamed of for years; I dashed inside to share the amazing news with Tess.

After years of relentless tinkering, chain behemoth Pizza Hut has finally yielded an ingenious payoff. They took two of their greatest inventions pan pizza and stuffed crust and converged them into a hybrid dubbed the Double Cheesy Crust Pan Pizza.

What’s better than pizza on a Friday night? 

Friends over for pizza on a Friday night who bring you the new Double Cheese crust Pan Pizza (Thank you, Handy and Anna!).

One of the many perks of being a new parent is the incredible support provided by those closest to us (especially our mothers, Happy Mothers Day!).  From Grandma’s helping with the night shift to friends providing meals and grocery shopping; the level of support we have received is outstanding and so greatly appreciated.

Pizza Hut please take my money.

For years Tess and I had talked about the possibility of Pizza Hut’s pan pizza conjoining with their stuffed crust.  After years of Pizza Hut tiptoeing around the idea with dozens of pizza concoctions finally, the stars have aligned and they have brought our two favorites together.

The stuffed crust portion of Pizza Hut’s “stuffed crust” is legit, but let’s face it the pizza portion leaves something to be desired.  Meanwhile, pan pizza is just all around righteous with it’s crispy, buttery crust.  With the Double Cheesy Crust Pan pizza, we get the best of both worlds.

The majority of the Double Cheesy Crust Pan pizza is like classic pan style pizza with the exception of a seasoning blend dusted across it and some parmesan baked on the crust.  The crust is not stuffed with cheese as I pictured it.  The cheese forms more of a moat that weaves its way around the outside of the traditional pan crust.

Cheese moat

Slice support.

Pizza Hut is a Friday night staple for many, just as our family and friends are a constant for us in big life-changing circumstances; like having a baby. Pizza Hut’s new offering came at a perfect time for Tess and I as we work to find our groove in the new rhythm of parenting.

Ellis and Uncle Andy after some pizza.

 

 

What pizza taught me:

We should nurture our circle of friends and family because just like our favorite pizza they are there for us when we need them.  Tess and I are truly blessed with an amazing network.  Thanks to my ultimate support Tess, happy first Mothers Day!

What I’m eating: Pizza Hut: Double Cheesy Crust Pizza

What I’m listening to: Beach House Pay No Mind

What I’m reading: Emotional Intelligence 2.0

 

 

Patience Has Its Rewards

Last week in the dark lit delivery room of my first child, I came face-to-face with my oldest adversary.  My foe hijacked the clock, stalled it and taunted me with threats of making it go even slower. It was 36 hours since Tess’s labor induction began and my threshold for waiting wavered.  Could I prevail against my biggest weakness impatience?

I used to think waiting for the oven preheat to 425° was a true test of my self-restraint. Now, with a baby plopped on my lap, I realize I have absolutely no patience at all (especially if pizza is involved), but I have a feeling, if harnessed, patience may become one of my strongest allies.

Celebratory Salvatore’s Tomato Pies.

I was blessed with my son Ellis at 2:28am Wednesday morning after an excruciatingly long labor process that started Monday night! By Wednesday evening all of our well-exerted effort (Tess is the true hero of the story) was rewarded; we celebrated in true Luther fashion with a pizza party in our hospital birth suite.  My brother Jeff and Jaime had the brilliant idea of welcoming Ellis into this world with Salvatore’s Tomato Pies, the notorious Madison area pizza joint.

With locations in Sun Prairie and Downtown Madison, Sal’s pride themselves on using all locally sourced fresh ingredients and have a reputation for being the best artisan pizza in the area. The website describes their rise to fame in Sun Prairie “They quickly built a reputation for crafting pizza like no other…  Using old world techniques of slow fermenting dough from locally derived wheat, locally made cheeses and Wisconsin-raised meats.”

The tomato pies have a distinct structure that is a family legacy and according to the website has been passed down many generations.  The pizza is basically built in reverse.  It starts with whole milk mozzarella, olive oil, romano and is then drizzled with tomato “red sauce” and sprinkled with basil.

The crust has an excellent char on the bottom and with the sauce on top, its vibrancy really shines through.  The pepperoni is thicker-cut and when baked up turns into crispy little cups that hold a little grease at the bottom. The tomato pies are equal parts simple, elegant and rustic.

pepperoni grease cups.

Waiting.

The birth of Ellis was one of the most magical experiences of my life, but there was a ton of waiting around and much of that time was extremely boring.  Although I was restless in the hospital, I realized I should be embracing those seemingly boring moments and appreciating them. I will surely look back on these days as being some of the best times of my life.  Dirty diapers, Doctors appointments and long sleepless nights are on the way, why not try to enjoy them?

There will always be times in our lives when we have to “kill time”; if we handle these moments with a constructive mindset they won’t feel like such a waste. Waiting isn’t so bad if we use our time wisely.

Conquering impatience:

1. Keep busy.  Read a book, take a walk, write a blog about pizza.  At one point I was meditating in the birth suite bathroom and practicing Spanish via Duolingo as I paced the halls.
2. Make it fun.  We can make a game out of whatever boring situation we’re in.  We can bring some humor and even make some pleasant lasting memories.
3. Get Stoic and view it as an opportunity for growth.  We can look at a dull moment as a training of our will, something that will strengthen our resolve for the future.

What pizza taught me:

Patience is most definitely a virtue and is not always so easy to access.  By embracing and overcoming the restlessness and agitation that comes with impatience we’ll prevail. All my downtime at the hospital last week was well worth the wait as I ended up the best reward of all; pizza and a healthy son.

What I’m eating: Salvatore’s Tomato Pies, pepperoni and half cheese, half veggie

What I’m reading: Learned Optimism -Martin Seligman

 

 

 

 

 

 

 

Pizza Always Has a Place

Thanksgiving is the ultimate day of gratitude and eating, so where’s the pizza?  The way I see it, on a day devoted to giving thanks and indulging on carb-loaded delicacies, pizza is a natural fit.  I know it doesn’t necessarily fit the traditional flavors of the Thanksgiving spread and doesn’t exactly match the classic ambiance we envision at the table with Grandma, but I believe there is a place for pizza somewhere.

It turns out many other people feel the same way.  And no, I’m not suggesting I was the weirdo that brought a pizza to the Thanksgiving dinner table (though I’ve considered it).  I’m talking about the pizza eating that takes place around the holidays when we are surrounded by family and friends.

Finding a place for some pie. 

Many people enjoy their pizza the night before Thanksgiving to avoid cooking or to recharge after drinks with old friends.  My Aunt Karen used it as an easy meal for traveling relatives with busy schedules in the days following Thanksgiving.  She explained that she had limited time to connect everyone before they departed; pizza was the most viable option.

My pizza indulgence takes place the night of Thanksgiving, long after the turkey, stuffing and mashed potatoes have made their appearance, when a faint glimpse of hunger starts to resurface.  I’ll be back at home, snuggled into my spot on the couch and while many may grab for the leftover Turkey sandwich, I spring for some pizza.

Pizza brings a little more zest to round-two.  

For many years my brother Jeff and I have had a “pizza on Thanksgiving night” tradition. With all of the restaurants closed we always had to pick our pizza from the freezer section of our local grocery store or gas station (which ever was open).

Now after all these years I’ve swapped my brother for my my wonderful wife Tess. With this years festivities approaching we contemplated our frozen pizza options and decided to mix things up.

One of my favorite evolutions to take place in the frozen pizza aisle is the addition of cheese sticks.   The cheese stick is basically a sauceless pizza crust, basted with garlic butter, smothered in cheese, cut in strips and dunked into sides of sauce.  Over the years they’ve seemed to become more prevalent in restaurants (Toppers is king, but that’s a whole ‘nother post) and are now to my excitement even popping up the freezer section.

Portesi Cheese Fries.

So, with a hankering for some cheese sticks and with Toppers my normal go to closed on Thanksgiving day (they are only closed 2 days a year), I went with Portesi thin crust Cheese Fries.  The Portesi Cheese Fries are native to central Wisconsin and hail from Stevens Point.  I originally found out about the Cheese Fries from a friend Steve, who has a serious passion for the garlicky, cheesy breadsticks and firmly suggests you have to go thin crust (there is a rising crust option).

The Cheese Fries are loaded with more cheese than your typical item from the frozen section. They come prepackaged with a marinara sauce for dipping, but with the generous portion of mozzarella and garlic butter base it’s almost unnecessary.

Time to pop in a movie and preheat the oven.

The debut of the Portesi Cheese Fries into my Thanksgiving routine reminds me that the joy we take from such traditions is up to us and it’s fun to switch things up every now and again.  Our lives will inevitably change and if we cling to traditions too much we can end up disappointed.

The entry for November 23 (Thanksgiving) in Ryan Holiday’s The Daily Stoic is fitting “The things we are attached to can come and go, our reasoned choice is resilient and adaptable.  The sooner we become aware of this the better.  The easier it will be to accept and adapt to what does happen.”

What pizza taught me:

Embracing a tradition can bring a lot of warm nostalgia, but we shouldn’t be bound by old ways.  We can change locations, invite new guests, or add some pizza, all that matters is that we enjoy ourselves and our favorite people.

What I’m eating: Portesi thin crust Cheese Fries

What I’m reading: Ryan Holiday The Daily Stoic