What is your top selling pizza that is specific to your store? And what are the most popular toppings peoplebuy when they order choose your toppings pizzas?
Sorry if I came across as wanting to steal your ideas. I specifically didn’t say ‘recipe’ because that’s not what I’m trying to do.
I’m just trying to start a friendly conversation. You don’t have to answer if you don’t want to.
I love alfredo pizza, and the others sound delicious as well.
My store hasn’t opened yet, but I hope people will appreciate some of the more unique pizza toppings instead of just cheese, peperoni, or vegetarian every time, although I know these are top sellers.
Okay, this one isn’t something I personally sell in a shop, but it’s my favorite from a local shop that sells well for them, and it’s also my favorite to make at home. It’s a Neapolitan style 4 cheese with an EV olive oil base, sea salt, slivered garlic, Gorgonzola chunks, mozzarella and Grana Padano, with Pecorino Romano on top on a very thin crust. I simplify it at home by leaving out the Grana Padano and pecorino, and simply sprinkling Parmesan on when it’s almost done. I also sometimes make it with red pepper flakes sprinkled onto the olive oil base before I put the rest of the toppings on, so that the whole thing has a little spiciness to it to cut the richness, and spread a little pesto on top after it comes out of the oven. One of my old shops also had good luck with a buffalo chicken pizza that was never on the menu, but always blew out when it was put on our lunch buffet, there is a thread talking about that style floating around here somewhere.
That sounds a little more like the original pizzas (except for the cheese).
I’m thinking of selling an original Italian-style pizza, where it’s just olive oil, salt, and peppers/tomatoes/other, without cheese or sauce, on a flat bread.
^ Without the tomatoes, I believe that is called pizza bianca, and is usually flavored with rosemary. I’ve never had it myself, but I have a recipe that I’ve been planning on trying for a while. Apparently it’s made with a lot of water and requires extended kneading to get the right texture, so I’ve yet to attempt it.
Though not officially “sold in my shop”…as I’m not open yet, I make a “jerk chicken” pizza that is always the first one gone when we host tasting nights.
I use a light coating of a jerk sauce (the name escapes me here at my desk, something “Harbor”) and toss on thin sliced grilled chicken brea$t, (geesh! I can’t say chicken brea_t???) red onion, sometimes a bit of pineapple and jalapeno if I’m feeling it, top with a mozz/provalone mix…and then do a drizzle of the same sauce on top after baking.
here’s the one I use and really like. If it works for you I know the pricing from this website isn’t all that bad especially considering how little you’d have to use.