The Best Pizza Philosophy

“There is one word which may serve as a rule of practice for all one’s life: Reciprocity” -Confucius

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.

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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

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The Fight for the Frozen Section

“Victory is reserved for those who are willing to pay its price.” Sun Tzu

There’s a war going down on the west side of Madison. Thankfully it’s not your typical war; no arms, no bloodshed, no casualties.  The war I’m talking about is a grocery store turf war, and clear lines have been drawn down the aisles.

The Westside Pizza Price War (or WPPW1 as I call it ).

At the center of this conflict, in the frosty display cases in the frozen section of my local grocery store sit some heavily discounted pizzas.

One of the perks of living in Madison is the plentiful options of grocery outlets; we’ve got Metcalf’s, Woodman’s, Whole Foods, Trader Joe’s, Aldi’s, Pick N’ Save, Costco and Hyvee. With more and more grocery stores popping up and only so many customers to go around the competition is getting fierce.

Recently the invasion of a Festival Foods nearby has pushed my local retailer Hyvee to resort to tactical measures.  To fortify their position and secure customer loyalty Hyvee went into attack mode with a defensive campaign.

I’m talking 50% off Digornos, 5 for $10 Jacks, 4 for $10 Tombstones, and $3.99 Brew Pub Lottza Mottza’s (their normally almost $9!).  And to stick it to Festival they even lined the pizza coolers with side by side tags of their awesome sale prices vs. the current lame prices at their rival.

It’s safe to assume that my freezer is completely full right now.

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It’s good to be a consumer in the middle of a grocery store feud—when frozen pizzas are so cheap it makes it much easier to branch out and try new things.

During my shopping spree, I swayed from the norm and sprang for an Ultra Thin-crust Bellatoria.  I love thin crust and Bellatoria was the thinnest of the frozen thin I’ve had. The crust is surprisingly flaky and delicate but can hold abundant toppings.

I ran with the “Ultra” concept and got an “Ultra Supreme” that included parmesan, asiago, mozzarella, pepperoni, sausage, roasted red and green peppers, red onions, and black olives.  Bellatoria delivers on their “Ultra” promise—the toppings, cheese, and sauce were bountiful and top-notch.

It’s no surprise Bellatoria is on top of their frozen game, as it turns out they are under the Bernatello Foods frozen pizza umbrella which also offers highly esteemed options like Brew Pub Lotzza Motzza.

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A little competition can help us go a long way. 

While the analogy of war may be a little extreme (and may mean I’ve been watching a little too much WW2 in Color on Netflix), it’s apparent that the arrival of Festival Foods has been a significant motivator for Hyvee to step up their game and offer some sweet deals.

Perhaps we could all use a challenge from time to time.  When we’re having trouble reaching the extent of our limits maybe a little healthy competition could be the force to push us there.

What I’m eating: Bellatoria Ultra-thin crust “Ultra Supreme”.

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

All I Want This Christmas Is Crust

“True knowledge exists in knowing that you know nothing” -Socrates

Last weekend after a long day of Christmas shopping I was on the verge of being seriously “hangry”.  So much so, that in a ravished frenzy I ventured into unfamiliar pizza territory.

I’ve always assumed pizza at grocery store buffets and specialty bars would be about the same quality as gas stations—hours old slices that have long since sweated out their essence, laying decrepit and drying out under heat lamps.  So, I may meander over to the pizza-bar at my local grocery store every week to scope out the selection, but I’ll rarely pull the trigger. 

That is, until, I discovered a whole new grocery store pizza experience.  A retailer in my neck of the woods has stepped up their pre-made pizza game and may turn me into a devout lover of the pizza-bar after all.

We’ll take one of everything, please.

With heavy-duty holiday appetites hi-jacking our rational thinking, Tess and I headed for the store where we could pig-out on not just one delicacy, but a whole smorgasbord of ready-to-eat options.

Whole Foods Market’s “Prepared Food” department is a welcoming deli-esque operation where you can fill your basket with everything from mac n’ cheese to chicken tikka masala to sushi (why not all three?!).

Their specialty bars contain an extensive array of sandwiches, soups, salads, and “grab-n-go” meals, and because it’s Whole Foods it’s actually not that bad for you.  According to their website:

“If variety alone doesn’t make you take out your napkin and tuck in, here’s the clincher: you’ll find no artificial flavors, colors, sweeteners or preservatives—and no hydrogenated fats or high fructose corn syrup. It means the food is fresh, flavorful and just plain wonderful.”

So, as “healthy-ish” slabs of lasagna and Asian glazed boneless wings danced in my head I walked over to do my usual peek at their pizza-bar.

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An epic crust for my epic hunger.

My explorations brought me to a majestic mountain-range of golden-brown crust that overlooked a valley of melty mozzarella and pepperoni.  Upon first glance of the pizzas’ magnificent hand-tossed handle and I knew it was meant to be.

I discovered that the highlight of Whole Foods New York Style pie is a rim of perfectly proofed chewy outer crust.  It’s crispy on the outside, and fluffy and filled with air-pockets on the inside.  It’s a ranch dippers dream come true really.  As soon as I got home I went straight for the Hidden Valley bottle. 

The sauce seeps into the nooks and crannies of the light bready base and the larger-than-normal pepperonis get nice and crispy.  Also, a plus, Whole Foods allows you to serve yourself, so no more middle person crushing your hopes by grabbing the one with the monstrous charred up bubble.

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Not only was the crust delicious, but enough to fulfill my gigantic appetite.

Turns out I had been too quick to judge and it’s possible to get a decent slice at the grocery store pizza-bar after all.  All it took was one unexpected, tasty crust in my Whole Foods basket to turn me from a Scrooge to Bob Cratchit.

What I’m eating:  Whole Foods Market pepperoni pizza from the “Prepared Foods” section

What I’m reading:  Creating Magic: 10 Common Sense Leadership Strategies from a Life at Disney -Lee Cockerell

 

Thanking My Lucky Stars for Lombardino’s

“When I started counting my blessings, my whole life turned around.” -Willie Nelson

When out for a romantic dinner at a dimly lit little neighborhood Italian restaurant I would usually reserve my appetite for a prime-cut of meat or a house-made pasta dish, but last weekend two words stopped me dead in the “wood-fired pizza” section.

Spicy giardiniera.

Last Saturday after a couple days of continuous carbo-loading on Turkey Day favorites, I was craving something with a little more zip, so Tess and I jumped at the opportunity for a night out and splurged on one of Madison’s most beloved institutions.

Since 1952, Lombardino’s off University Ave in Madison has combined classic Italian American restaurant ambiance with seasonal, forward-thinking dishes.

“We describe our cuisine as “the way Italians would cook if they lived in Wisconsin.” What this means is we combine locally-sourced ingredients from Wisconsin’s rich farm culture with Italian food traditions to create one-of-a-kind menus that showcase the best of both worlds.” -Co-owner Michael Bonas

That’s one heck of culinary mission if you ask me and the pizza I was after was the epitome of that vision.

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The Fabroni.

My wood-fired delicacy came with Fraboni’s hot Italian sausage, spicy giardiniera, provolone and little dollops of San Marzano tomato sauce on top (my mouth is watering thinking about it).

The pizza came out piping hot and packed some serious heat from the spicy giardiniera.  Instead of typical mozzarella, the toppings were embedded in a salty sheet of melted provolone that gave the pie a unique Italian beef vibe.

After a couple bites, I sat with my mouth ablaze in a moment of blissed-out exaltation.  The spicy giardiniera and hot Italian sausage combo shined a light on how lucky I am to live in a world with such excellent pizza.

And down a rabbit hole of appreciation, I went….. 

Soon, I was thinking about how fortunate I was to live in a city with such fantastic restaurants and to have family nearby that allow us to visit them and to sit across from the love of my life and soak up her company.

I felt grateful for my health, for my family’s health, and my friend’s health too; for our home and our amazing traditions and careers which allow us to live the way we do.  I felt thankful for the changing of the seasons and to be alive; to be free in the most comfortable, convenient and technologically advanced age in human history.

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I imagine it’s easy to think “How many times can this nut-job write about being thankful for pizza?!” 

But, I believe author and motivational speaker Zig Ziglar said it best “Gratitude is the healthiest of all emotions.  The more you express gratitude for what you have, the more likely you will have even more to express gratitude for.”

So, for me, it’s not a one-off, it’s repetition in a life-long practice.

I’m mentally challenging myself to set my internal default to gratitude and to give Thanksgiving caliber thanks 365 days a year.  Beyond the easy-to-appreciate kid-free nights and provolone covered wood-fired pizzas, I’m going to make counting my blessings a habit.

What I’m eating: Lombardino’s-The Fabroni

What I’m reading: Creating Magic: 10 Common Sense Leadership Strategies from a Life at Disney -Lee Cockerell

 

Not Just Another Tool in the Toolkit

“New truths become evident, when new tools become available.” -Rosalyn Sussman Yalow

It was a cold November night, as I huddled close to the warmth of my 425° oven and peered through its grease speckled glass to witness the progress of my frozen pizza crisping upon its glowing heating coils.

The yellowish-orange of the oven light illuminated sweltering cheese bubbles that inched closer and closer to the center of my pie, signaling that it was almost done.  I canceled the digital timer’s red blinking final countdown and rushed to unsheath my favorite utensil.

The most valuable cutlery in the kitchen.

Alongside my parmesan and red pepper flake shakers, my sacred blend of pizza seasonings and my designated pizza knife (a long, dull boning knife for rotation and retrieval) sits my pride and joy “The Duke”.

The Duke is my trusty pizza-cutter and while Tess finds it extremely silly that I’ve given a pizza-cutter a name and detests the name I’ve chosen, I feel a pizza-cutter as badass as mine deserves a nickname of equal badassness.

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The Duke.

Last Christmas, The Duke came as a present from my brother-in-law and craftsman extraordinaire Pat.  It was a thoughtful, handcrafted surprise, that totally leveled up my pizza-cutting game forever (Thanks Pat!).

The Duke is custom-made with a thick contoured wood handle and sharp stainless steel circular blade that glides so gracefully you’d think there were ball bearings inside.

The weight of the solid wood handle is what sets The Duke apart from the rest.  The heaviness of the handle lets momentum do the work—with one swift, fluid motion, it allows me effortlessly sail through even the crispest of crusts.

It leaves behind perfectly straight, even lines and works just as well whether you’re dicing up deep-dish or extra-thin; party-cuts, wedges or strips.

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The pizza cutter is the most important tool in any pizza lovers toolkit, yet often it’s the most overlooked. 

For most of my life, I’ve settled for flimsy, plastic devices that wobble willy nilly from one crust to the next; leaving jagged uneven lines and unproperly cut slices.  In college, I even resorted to scissors once.

But, trust me, once you’ve had your grasp on a heavy-duty pizzeria caliber pizza cutter it’s hard to go back.  As with many of the finer things in life, you don’t know what you’re missing until you experience one.

Who would have thought I’d get as much joy cutting pizzas as I do eating them? 

Perhaps the pizza cutter isn’t just another boring, but necessary kitchen gadget, in my case, it’s a gift that keeps on giving.  Even mundane tasks can become quite enjoyable when we’ve got the proper tools.

What I’m eating:  Jack’s pepperoni perfectly cut in squares thanks to the Duke

What I’m reading: The Richest Man in Babylon -George Samuel Clason

Balancing the Pizza Budget

“A budget tells us what we can’t afford, but it doesn’t keep us from buying it.” -William Feather

I recently found out I’ve got a second little pizza buddy on the way.  That’s right, Ellis is going to be an older brother and while Tess and I feel extremely blessed, it’s apparent we’ve got to step up our adulting game and tighten up our budget.

In other words:  I’ve got to scale back my pizza spending.

Fortunately, it’s pretty easy to get decent pizza cheap.

You’ve always got the chains.

Thanks to the chains, it’s easier than ever to get a semi-quality pie for under $10—Domino’s $5.99 mediums, Pizza Hut $7.99 larges if you order online, and old faithful Little Caesars with their $5 Hot-n-Ready’s—but with potential taxes, tips, and delivery fees you’ll still end up forking over a good chunk of change.

You could make it yourself.

With just a handful of ingredients, you could always make a pizza from scratch, but without the know-how, technical capabilities, equipment and time that can seem like a daunting task.  You’re still probably not getting yourself below $7 or $8 when all is said and done.

Go frozen.

You could always go frozen and go bulk.  Find those Jack’s 4 for $10 deals or thank the heavens for your Costco Membership and stock those party packs to the sky.

But, what if we want to go really, really cheap, cheaper than gas station pizza and still keep our dignity?

When pizza’s on a bagel, you can eat pizza anytime!

That catchy jingle from the mid-90’s “Bagel Bites”  TV advertising may be on to something.

It turns out that for just $2 you can get a plain cheese PIZZA bagel at Bagels Forever on Madison’s University Ave, and for an extra buck you can add pepperoni and whatever other toppings you want.

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In theory, it makes perfect sense, bagels have the same high-gluten chewiness and crispy, toasty texture like a pizza crust.  With the appropriate amount of sauce and toppings, you end up with two mini, circular thick crust pizzas.

At Bagels Forever they pile the mozzarella and zesty red sauce on a freshly made bagel of your choice and toss it in a convection oven to toast up.  You get the benefit of choosing your flavor of crust a la carte from all the classic New York-style shop options—you could go Everything bagel, Sesame or Onion like I did.

Bagels are not only filling they’re also budget-friendly.

While Bagels Forever certainly isn’t going to be my number one pizza stop for the next nine months, it was fun to eat, good on the go and left me with enough spare change to stock the piggy bank to ensure my growing family will have future bagel money.

What pizza taught me:

When pinching pennies, we don’t have to give up what we enjoy, we can find creative and thrifty new ways of getting what we want. When I’ve got two little Luthers to feed, I know where I’m taking them for their own mini pizzas.

What I’m eating: Bagels Forever pepperoni pizza bagel

What I’m reading: Endure: Mind, Body, and the Curiously Elastic Limits of Human Performance –Alex Hutchinson

 

 

After the Underrated

“What is easiest to see is often overlooked” -Milton H. Erickson

Hitting a new pizza spot when traveling is a must.  With daddy duties and work, I’ve been pretty stationary lately, so when I do travel I’ve got to make my slices count.

I’m fortunate Tess always plays along nicely, just last weekend obliging my pizza escapades on her birthday weekender to Door County’s annual Fall Fest in Sister Bay.

While a Door County trip is always filled with epic sunsets, sightseeing, apple cider donuts, and supper clubs it doesn’t have that much pizza.

Actually, when most think of Door County and pizza, I’d bet they either draw a blank or imagine the winding lines and lengthy waits that come with the infamous Wild Tomato Wood-Fired Pizza.  While Wild Tomato is delicious and the obvious choice for most pizza craving tourists, I had to wonder what else is out there…

Maybe, something a little thinner, a little crispier and cut a little more rectangular? 

For the last three years, Joe Jo’s Pizza in Sister Bay has been on my to-do list with their super-thin tavern-style pizza, but with only so many mealtimes in a day and vacation itineraries to max capacity, they’ve always taken a back seat to Wild Tomato. 

This year though I opted to follow the road less traveled to the pizza less eaten and finally made it Joe Jo’s (despite their insanely early closing hours, 8:30pm!)

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Toppings under the cheese, yes, please.

Joe Jo’ had a delicate and almost brittle outer crust that was speckled with spices—that dusting across the cheese gave the pizza a unique oregano forward flavor, which I quite enjoyed.

In common tavern-style fashion, they tuck their housemade hand-pinched sausage and pepperonis underneath the cheese and let that mozzarella toast up to a golden brown on top.  It’s finished off with a party-cut.

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Joe Jo’s was a welcome change of pace from Wild Tomato. 

There’s no doubt that Wild Tomato is the Door County staple for pizza, but Joe Jo’s had many perks of its own, for starters, you can skip the 1-2 hour long wait times that can accompany Wild Tomato during dinner time and you get a unique spin on a tavern-style pie (plus there’s gelato).

Joe Jo’s made me realize that to continuously expand my pizza prowess, I’ve got to break the norm and look beyond the most popular places, even though their reputations may make them the obvious places to hit.

The hippest and trendiest restaurants, with the rave reviews and lines around the block, will always have a place, but there’s beauty in discovering those mom and pop joints off the beaten path.

What pizza taught me:

Perhaps in the shadows of the things we put on pedestals, there’s something that suits us even better.

What I’m eating: Joe Jo’s half pepperoni and sausage

What I’m reading:  Endure: Mind, Body, and the Curiously Elastic Limits of Human Performance –Alex Hutchinson

 

 

 

Making It to the Market (For Wood-Fired Pizza)

“Art is too important not to share.” -Romero Britto

What’s the best way to lure a husband to an outdoor craft fair on a cold and rainy fall day?

Set up a wood-fired pizza stand complete with wood-burning oven.

Apparently, the coordinators of such events in southwestern Wisconsin have gotten wind of this fact, because they’ve rewarded me on back to back drizzly cold weekends to get out of bed and attend an early outdoor craft fair with made-to-order wood-fired pizza.  Thank you and thank you.

Fall is the perfect season for orchards, hayrides and markets and oh boy, does my wife love a good market, especially one that’s outdoors, in her favorite season and loaded with crafts.

For me, a fall weekend is a great time to sleep in and recharge my batteries, eventually popping in frozen pizzas and binge-watching Netflix shows and football in my comfiest of outfits.  But, when Tess (and wood-fired pizza) beckon, I follow.

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Two Wood-Fired Pizza Stands in Two Weeks

Round one:  Firepie Pizza at The Makers Market, Sun Prairie

The annual Makers Market in Sun Prairie is an event that naturally brings great joy to Tess as local artisans present clothing, candles, jewelry, soaps, and artwork.

I sought out the waterlogged tent that sheltered a neat little stack of chopped wood and a petite portable metal oven with flames flickering out the back end.  Through the veil of rain droplets falling from the canopy, I could see a duo busy in action; rolling out mini dough balls, pinching toppings and rotating 10-inch pizzas through a mini oven.

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Firepie is described on facebook as “Utilizing the most mobile pizza oven on the market, our Ooni Pro delivers authentic wood-fired pizza in as little as 60 seconds!”.

The pie indeed had a nice flame-kissed outer crust and a chewy, slightly thick center which provided proper support for the cheese and a balanced portion of toppings.  Each pizza was assembled to order from a list of about 7 different classic options like pepperoni, Hawaiin and deluxe.

We settled on deluxe and took turns swapping the umbrella for the pizza.

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Round two:  It’s Good For You Pizza at Fall Village Vintage Market, Mount Horeb

The Fall Village Vintage Market in Mount Horeb stretches along three blocks of the downtown area of the small community and has all the same clothing, candles, jewelry, soaps, and artwork as Makers Market but even more.  It has more food vendors, live music, trolls and you could order drinks at establishments and walk the streets with them (that’s right trolls, they take their Norwiegen heritage seriously).

In the middle of the festival sat the concrete dome for which I came.

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It’s Good For You Pizza sets a high bar for any pizza truck or stand.  It’s Good For You goes for quality over quantity, with only three options to choose from and all three of them executed incredibly well.  Their enormous traveling oven (I honestly can’t believe they haul that thing around!) and high-caliber ingredients definitely give them a leg up.

I went for the pepperoni pie and it was exceptional.  The crust was the star and the wood-fired method really elevated its flavor and texture; it was super thin, but crispy and chewy at the same time—a balance that seems hard to strike for many pizza joints.

The sauce was as simple, but that’s what made its bright tomato flavor shine.  The pepperonis were slim and crisped up and the mozzarella blistered to a nice brown.

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Pizza made from scratch is the perfect accompaniment for browsing the craftsmanship of local artists.

I hope this trend of mobile wood-fired pizza stands continues to climb, especially at events I wouldn’t usually attend, so I get off my butt and go experience them.

Regardless of which pizza was better the spirit behind all those vendors to lug around, assemble and display their art for the community in the damp early morning in Wisconsin is admirable.

What pizza taught me:

Perhaps it’s worth getting out of bed for the local scene, even if there isn’t a slice on the line.

What I’m eating: Deluxe pizza (sausage, pepperoni, onion, green pepper) at Firepie Pizza at Makers Market in Sun Prairie and Pepperoni at It’s Good for You Pizza Fall Village Vintage Festival in Mount Horeb.

What I’m reading:  Anything You Want: 40 Lessons for a New Kind of Entrepreneur –Derek Sivers

 

Getting Back to Cheese

“Everything in life goes back to the basics” -Kron Gracie

There’s something soothing about plain cheese pizza.  A mattress of crust, sheets of sauce and a security blanket of melted mozzarella that provide the same comfort as crawling into bed after an exhausting day.

There’s magic when we press into that first bite and pull back an elastic tapestry of cheese that sways between us and our slice like a hammock in a breeze.  We are reassured “everything will be ok” as we sink into that salty, buttery mozzarella, herbaceous marinara and the roasted aroma of charred dough that gently rocks us to sleep.

With no frills to sidetrack our experience, a slice of cheese allows us to embrace the harmonious foundation of which all pizzas are made:  Crust. Sauce. Cheese.

An uncomplicated classic that’s perfect for when life gets complicated.

When looking for solace in my house the easiest and quickest place to turn is the freezer.  Within that ice speckled box sits my key to homeostasis: Jack’s thin-crust frozen cheese pizzas.

While I appreciate Jack’s pepperoni, sausage, supreme and maybe even a bacon cheeseburger now and again, there are times when I need to get back to the basics— back to that blank canvas of yellowish-brown molten melted cheese (with any luck there’s a 5 for 10 deal at the grocery store!).

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Can a step back get us ahead?

The simplicity and familiarity of Jack’s crunchy outer crust and even layer of cheese are sure to get me into the right headspace.

Perhaps the key to maintaining mental vitality is in dialing everything back to zero every so often (or the oven to 425°).  Getting back to the basics puts us in control, we can calm our tensions and silence our apprehensions by going through the motions of what we know through and through.

Whether it’s tidying up the house, doing laundry that’s piled up or treating ourselves to the most basic of all pizzas when we direct our focus towards the fundamentals we can recharge and begin again refocused.

What pizza taught me:

Sometimes the quickest way forward is simply back to square one (or the corner triangle slice).

What I’m eating:  Jack’s thin-crust cheese pizza

What I’m reading: Awaken the Giant Within:  How to Take Immediate Control fo Your Mental, Emotional, Physical and Financial Destiny -Tony Robbins.

Dying for a New Delivery Option

“Abundance is not something we acquire, it’s something we tune into.” -Wayne Dyer

If you’ve lived in the same neighborhood for an extended period of time, it’s easy to assume you know the local pizza delivery scene like the back of your hand. You know the best time to order, what days to avoid, and when the solid specials are.

Lately, it feels like I can count my pizza delivery options on one hand and that’s got me feeling stuck.  I’ve long since mapped out all the local delivery zones and measured delivery times, so I figure I’m pretty tuned in unless a new spot opens up.

This past weekend, some mysterious force (craving) for a pizza joint I figured was well outside of my delivery area (5 miles away) urged me to do a little research.  I pulled up their website to scan the current menu offerings and check out their pick-up hours as I anticipated chauffeuring my extra cheesy pepperoni home myself (boo).

For the fun of it, I navigated to the “Delivery & Takeout” page to see just how far their delivery area extended.

Before my eyes were words that exceeded my wildest expectations:

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By some grace of the pizza delivery Gods, the beautiful little yellow shaded delivery radius wrapped well around my neighborhood.  I jumped for joy I as I could now drive straight home and shed the fear of my pizza rapidly depreciating in the front seat sitting through Friday night traffic (I need one of those heated pizza delivery bags like the pros!)

Who stepped up their delivery game on Madison’s westside?

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Photo by (Lindsay Christians, madison.com)

At a Food Fight restaurant, you can almost always count on a creative well-thought-out ambiance and a forward-thinking menu; now with their pizza operation Luigi’s on Midvale, you can get that delivered too (to my house!).

Food Fight Restaurant Group has a diverse portfolio of over a dozen restaurants around Madison.  Themes vary from taquerias (Canteen) to Hawaiin style poke (Miko Poke), gourmet burgers (Dlux) to upscale Italian (Cento) and even elevated brunch (Bassett Street Brunch Club) and apparently they are in the delivery biz now as many of those locations offer delivery options on their website.

At Luigi’s, you get the usual hipster flair, only reimaged to land on a hand-spun, corn-meal dusted crust.  You’ve got an array of diverse ingredients like Calabrian chiles and burrata that come sprinkled across a variety of red and white pies.

There are options like Fig and Prosciutto with mozzarella, goat cheese, caramelized onions, fig jam, prosciutto, arugula, and balsamic drizzle;  Bacon and Brussels with white sauce, fontina, bacon, and shaved brussels sprouts, and of course interpretations of all the classics as well.

The pie I sprung for was The Racket complete with white sauce, fontina, mozzarella, house-made sausage, herb-roasted mushrooms, chives, and truffle oil.  If you’re looking for the ultimate umami pizza experience then look no further because house-made sausage and mushrooms nestled in a garlicky white sauce and drizzled with truffle oil will seduce you down a road of savoriness.

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The Racket delivered.

Finding a new place that delivers doesn’t happen every day.

Or maybe it does?  

It’s quite easy to default to a “scarcity mindset”; one in which we believe there is only so much to go around.  If we live in anxiety of there not being enough or in fear of losing what we already have we greatly limit ourselves to the plentiful opportunities life presents.

Luigi’s provided a reminder to embrace an “abundance mindset”.  Through the lens of abundance, there’s peace in knowing we have unlimited resources (pizza options) at our disposal for a happy life.

What pizza taught me:

Instead of longing for a new delivery spot, I should be filled with enthusiasm that one is right around the corner.

What I’m eating:  Luigi’s The Racket

What I’m reading:  Awaken the Giant Within:  How to Take Immediate Control fo Your Mental, Emotional, Physical and Financial Destiny -Tony Robbins.