Summer into Fall

“Nothing is worth more than this day” -Johann Wolfgang von Goethe

September in Wisconsin is something to behold. As Summer reunites with Fall, the two grasp each other like old friends, reliving their glory days, hocking it up over the time they made it 70º and sunny in the Midwest.

We luck out with gorgeous weather from both seasons; a vibrant sun and bright green grass—a crisp cool breeze circulating through open windows and of course, football on TV.  When the temperature drops to “just right” time moves a little slower; the magnificence of this world becomes clear and undeniable and our pizza tastes a little sweeter.

As rare as these moments may be, I recently explored Wisconsin’s primary tourist temptation—Door County—I got the weather and the pizza and despite my habit of overthinking everything I managed to savor every moment.

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The Luther’s take Door County.

On the annual Luther family vacation pizza is a must—as you can probably imagine we take our pizza excursions quite seriously—so, we head to Door County’s primary pizzeria Wild Tomato Wood-Fired Pizza.

Picking up pizza’s at Wild Tomato has become a Luther family tradition; a legacy I’m proud to pass down to 5-month old Ellis.  Ellis even showed his support by wearing his “Born to be Wild” Wild Tomato onesie (I can’t believe it’s been a year since Tess and I bought it in anticipation of his arrival).

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As we approached a swarming Sister Bay—one of the main attractions of the Door County Penisula—we became enamored by the realization of soon scoring some wood-fired slices.  In true Luther fashion and overexcitement, I begin to overanalyze: How many pizzas? What toppings? and What time should we call the order in?  With this amount of traffic, how can we assure proper logistics to get this pizza hot and fresh back to the rental?

I often have to remind myself to chill the F’ out.

The busyness of a restaurant is a tell-tale sign of its greatness and Wild Tomato can handle some high-volume. They have indoor and outdoor seating, an outdoor bar, and a designated pick up entrance complete with two operational registers that have a constant flow of customers.  They churn out very high-quality pizzas in a high traffic area and do it with the utmost finesse.

The sauce at Wild Tomato reigns supreme; it’s fresh, earthy and has the perfect balance of herbs.  Actually, all of their ingredients are premium; from the crumbled sausage to the pesto to the dollops of goat cheese.  They don’t skimp on the mozzarella either as everything is covered under a nice snug cream-colored blanket.

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A perfect opportunity to savor the moment.

In Richard Branson’s Losing My Virginity he shares advice passed down from his parents that led him through unnerving odds  “Live for the present and the future will look after itself”.  This motto is one I need a constant reminder of.

When I stop fretting about when I’m going to get my pizza, how long it’s going to take and where I’m going to get it, I can enjoy the details that actually make pizza fun.

I can savor the subtle notes of basil in the sauce, the salty, buttery depth of the mozzarella and the crispy crunch of a well-done pepperoni.  These nuances can invoke the same hyper-aware elation that the brief period of perfect Wisconsin weather can.

What pizza taught me:

I can romanticize summer, fall, and pizza all day long, but the truth is life’s magic is everywhere if we slow down and appreciate it.  Those beautiful days that hang in limbo between summer and fall will always be my favorite, just as Wild Tomato pizza is, but there no point in ruminating over when and where I’m going to get them.

What I’m eating: Wild Tomato Wood-fired Pizza

What I’m reading: Losing My Virginity Richard Branson (it’s a long-ass book!)

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You’re Right

“We are never so vulnerable as when we love” -Sigmund Freud

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.

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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.  

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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

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What’s Your Go-to?

“There are not more than five cardinal tastes; sour, acrid, salt, sweet and bitter, yet combinations of them yield more flavors than can ever be tasted” -Sun Tzu

We all have a “go-to”—the quintessential pie that hits our spot, that classic combination or twist on toppings that just sings to our soul; beckons us back for more.  The “go-to” could also be defined as our interpretation of the perfectly concocted pie; our favorite toppings, perfect cheese, proper portions, on the appropriate crust.

For me, it’s most often pepperoni and excessive cheese, for Tess it’s green olives, for my Dad it’s the kitchen sink. I have multiple friends who would give up their first born child for beef, bacon, sausage at Gus’ in Whitewater and a work colleague who gets sausage, bacon, jalapeno everywhere he goes, no matter what.  That’s the power of the “go-to”.

“Go-to’s” are like excuses, bellybuttons, opinions, and assholes in that everybody’s got one. That’s the beauty of pizza in general—everybody has their own spin on it and it’s reliable.  Therefore, “What’s your favorite pizza?” is my all-time favorite question because it’s a topic of conversation almost anyone can entertain and have a good time while doing so.

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Glass Nickel: the default for the many Madison folks.

Though, I’m pretty committed to thin crust, every now and again I’ll get the hankering for some extra cheesy hand-tossed pizza loaded with toppings and for that, my Madison go-to is Glass Nickel. Glass Nickel was founded in 1997 in Madison, WI, and now have several locations across the state.

When I think Madison pizza I think Glass Nickel and it makes sense because many in the area find Glass Nickel and the term “go-to” synonymous.   Everywhere I turn whether a luncheon or work-function there’s a Glass Nickel box in the vicinity—when I poll friends and colleagues Glass Nickel is the common denominator.

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Pepperoni & Sausage pizza with extra cheese (that I didn’t have to ask or pay for!)

Extra cheese without asking for it.

I personally appreciate Glass Nickel because I don’t need to order extra cheese, they come loaded that way. They use a “house cheese blend” that bakes up with a great oozy and gooey consistency.  The crust is stretchy and filled with little air pockets, like a good artisanal bread and is dusted with cornmeal.

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cornmeal dusted crust

While many times I will opt for classic pepperoni and sausage (dynamite hand-pinched sausage) I have to say they are on top of their “specialty” game.  Some of the stars include the Fetalicious, which is a pie loaded with tons of feta, the Thai Pie complete with Thai peanut sauce, and my personal favorite and “chicken bacon ranch go-to”  The Ranch.

As far as chicken bacon ranch pizza’s go, The Ranch is far superior.  First, off they use good quality chicken that is slow roasted in-house.  Roasted in-house? What pizza place does that? They use these little crispy bacon bits, red onions, and fresh tomatoes that are nestled in a bed of mozzarella.  The best part though is the creamy ranch base that bakes into the crust to form this pillowy, velvety golden base.

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Slice of  The Ranch

Go-tos are not only reliable, they’re relatable. 

You can’t read a book by its cover, but can you read a man by what he orders on his pizza?  I love learning about other people’s favorite pizzas because it almost feels like a glimpse into their soul; a quick look at their quirks and what comforts them.  When you ask “what’s your favorite pizza?” it feels like people open up to you one topping at a time.

Henry David Thoreau said, “is there a greater miracle than to see through another’s eyes, even for an instant?”

The go-to is so intriguing because it can be so simple for some and so complex for others. I have a different go-to for pretty much every different pizza restaurant I frequent, so I get it.

What pizza taught me?

Your go-to is that pizza you can rely on; it’s that pizza that’s faithful to us when we need something familiar. Go-to’s offer us a way to connect and learn from others. The next time you’re stumped on how to spark up a conversation just ask “what’s your pizza “go-to?”

What I’m eating: Glass Nickel The Ranch and Deluxe

What I’m reading: Never Lose a Customer Again Joey Coleman

 

 

Patience Has Its Rewards

“Patience is bitter, but its fruit is sweet” -Jean-Jacques Rousseau

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.

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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.”

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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.

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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.

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

What I’m reading: Learned Optimism -Martin Seligman

 

 

 

 

 

 

 

Extra Cheese: The Antidote for an Anxious Dad-To-Be

“The only thing we have to fear is fear itself” -Franklin D. Roosevelt

With my wife, Tess 39 weeks pregnant my pizza is about to get an undeniable upgrade to family size.  I’m excited about a new addition to the pizza-party, but the anticipation of his arrival and the coming obliteration of my care-free lifestyle has me a little on edge. I know a new little pizza buddy will be the greatest thing that ever happened to me, but it will also be the greatest amount of responsibility I’ve ever taken on and my nerves are getting twisted up like garlic knots.

As I mentally prepare to split my pizza three ways I selfishly ruminate over all the ways life will change.   Will I have the patience?  Will I get enough sleep?  Will my routines be disrupted? Will there be enough time for the things I enjoy?  Will the baby even like pizza?

Fortunately for me, I’ve got one fantastic support system of family, friends, and co-workers who have done wonders over the last several weeks to help calm my nerves. Just last weekend I ventured to Sun Prairie to the home of my brother Jeff where Tess and I were guests of honor for a “Huggies for Chuggies” party.

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There is nothing like the stretch of cheese between friends. 

The “Huggies for Chuggies” party is sort of like a bachelor party for parents, where the host supplies food and libations in exchange for diapers from the guests (aka an excuse to hang out with friends before life changes forever).

For the occasion, Jeff provided pizzas from one of Sun Prairie’s oldest and finest establishments Anna’s Pizzeria.   Anna’s is one of my brothers’ favorite spots in Sun Prairie and it’s easy to see why.  Anna’s is insanely cheesy, I’m talking like at least a quarter inch of melted cheese across the whole pie.  Grabbing a slice of Anna’s is half the fun because you get the most epic, food-porn worthy cheese stretches.

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Epic Stretch

The sauce is sweeter than most but is balanced out by the saltiness of the excessive cheese.  The pepperoni and sausage pizza was even better because of this salt to sweet combination created by the sauce and toppings.  Anna’s menu is extremely old school and basic; pizzas with classic topping options, garlic bread, and soda, that’s it. If you want to get some Anna’s plan accordingly because they are only open 4-10pm six days a week and only accept cash.

Old friends and sage advice over Anna’s pizza.

Surrounded by my best friends and the cheesy pizza of Anna’s I found solace and my anxieties about the future began to lift.  Beyond the pizza, I received encouragement that really meant a lot, things like “you’ll be a great Dad” and “you have nothing to worry about”. I also got some guidance about the day-to-day life of parenting which gave me more perspective.  Soaking up some advice from some new fathers also alleviated a lot of the tension I had built up, I even learned how to change a diaper (thanks Aaron, Sarah, and Alex!).

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The party was a great send off into parenthood.  My friends helped me take a rational step back and realize the anticipation of becoming a Dad can be far more overwhelming than actually taking on the daily duties of fatherhood.

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Me and Brother Jeff (the host that can boast the most roast)

95% of things we stress about will not happen.

Often the anticipation of an event can deal out more anxiety than the actual outcome.   My apprehensions about becoming a Dad are really just fear of the unknown. In the book, Radical Acceptance author Tara Brach makes the point that “the fear of pain is often the most unpleasant part of a painful experience”.

All the things that I’ve worried about will most likely work out just fine and worrying about them will do nothing but make them worse.

Dealing with the worries of becoming a Dad:

  1. Seek advice from someone who been through it before.  Talking through a scenario can bring a lot of relief as we familiarize our selves with the issues at hand.  We can learn and come up with a plan to guide us through.
  2. Try to remain in the moment. Try to accept things as they are, and to do that start out with some deep breaths.  Focus on the feeling of your body, fingers, and toes.  By focusing on our physical sensations, we are brought into the present, where the anxiety of the future is more easily released.
  3. Trust your instincts.  Everyone keeps telling me that once I have the little guy, it will all come naturally.  So, I will trust their advice and just take each situation as it comes, one day at a time.

What pizza taught me:

Becoming a Dad will surely be an adjustment, but as with anything new in life, we’ll figure it out. When anticipation of the future starts wreaking havoc on our emotions the support and guidance of loved ones can melt our anxieties away.  Some extra cheesy pizza doesn’t hurt either.

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What I’m eating:  Anna’s cheese pizza and Anna’s half sausage, half pepperoni pizza (we didn’t even ask for extra cheese, that’s just how it comes!)

What I’m reading:  Radical Acceptance: Embracing Your Life with the Heart of a Buddha –Tara Brach

 

Finding a New “Spot”

“Intelligence is the ability to adapt to change” -Stephen Hawking

After 6 years of searching high and low in Madison for my ideal pizza, I’ve finally come across a place that has earned the coveted title as my “spot”.  The “spot” could be defined as your go-to pizza joint, the neighborhood pizzeria where everybody knows your name, the place you celebrate the good times and find comfort in the bad. Once you’ve had a reliable “spot” it’s hard to move on and find a new one.

After moving to Madison I’ve often struggled to let go of the pizza places of my past.  When selecting a new spot there are so many factors to take into consideration; What type of pizza are you after? Do they deliver? Do you get pleasant and timely service? Do the surroundings feel natural and welcoming?  The biggest factor for me is my “type” and in an effort to adapt to the reality of my new pizza landscape I recently struck gold.

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“spot” worthy

My new spot. 

On Friday night I usually opt for delivery, I want to get home, relax and eat some pizza.  But, I’ve found a place that’s worth a trek after a week at the office. Tucked away inside a golf course club house on the outskirts of Verona, WI resides Dahmen’s.  Dahmen’s is a bustling sports bar with righteous fish fry, famed smoked wings and surprisingly excellent pizza.

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Just my kind of pizza as a matter of fact.  Dahmen’s serves up pies that are reminiscent of my favorite hole-in-the-wall joints that have that thin, cut in squares, loaded with cheese pizza. Every bite actually had me reliving the pizza glory days of my youth (especially Rosa’s Pizza in Whitewater).

 

The crust is moderately thin, has a char on the bottom and gets nice and crispy around the edges (the edge pieces were my favorite).  You can tell they use good quality cheese and they have an awesome hand-pinched sausage.  Overall they have a really balanced pie.

A good indicator of a place being spot worthy is if the locals are loyal to it and this is the case with Dahmen’s.  The place is always busy and with its sports bar type feel would be a great place to catch a game. Dahmen’s is perched over the Hawks Landing golf course so the view from the restaurant is exceptional, they even have a sunset gallery on their website to showcase the epic sunsets.

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Epic sunset

Adapting to change.

Though it took me a couple years to find my new spot in Madison, at Dahmen’s I found a perfect transitional pie, bridging the gap between what I’ve always loved in pizza and my new location. It was hard to adjust at first, but now I’m happier than ever.

Change is inevitable in our lives and how we adapt is critical to our success or failure.    Even in something as simple and solid for us as pizza there will always be disruptions, like Dominos nixing breadsticks or Toppers scrapping Hidden Valley Ranch (booooo!), if we can pivot with these ebbs and flows we’ll come out on top.

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Here are a couple ways to cope when we’re faced with change. 

  1. Keep an open mind. When we keep an open mind during transitional periods and try not to hold on to the past we can accept our circumstances and find a solution faster.
  2. Prioritize. Figure out a way to keep intact what’s important to you.  Through times of change, we may have to compromise, but we shouldn’t have to let go of the things that are meaningful to us.
  3. Plan. Develop a strategy to deal with our new situation as it happens.  If we’re mentally prepared adapting to change can be a lot easier.

What pizza taught me:

There will always be points in life when we have to adapt to new circumstances. By successfully navigating transitions we can find a whole new level of fulfillment and if we’re lucky maybe even some spot worthy pizza.

What I’m eating: Dahmen’s at Hawks Landing sausage and pepperoni

What I’m reading: Originals –Adam Grant

 

 

 

 

A Lesson in Leadership from Legendary New York Style Pizza

“Leadership is a choice, it is not a rank” -Simon Sinek

On my recent trek to New York City I was on the prowl for the quintessential New York street slice.  I was looking to find the best of the best, and figured there is no better place to explore than the heart of the big apple, Manhattan.  After searching online and taking the advice of friends I found the authentic slice I was looking for at Joe’s Pizza on Carmine.

Joe’s Pizza has been around for 40 years and is referred to as a “Greenwich Village institution”.  New York Magazine hails Joe’s Pizza as “the best of New York” and by the line out the door you can tell many other people agree.  The place is frequented by a wide array of celebrities from Bill Murray to Leonardo DiCaprio, and there is proof from a collage of photos on the wall.  From my understanding it’s about as classic New York pizza as you can get and it seems to set the standard for the classic New York slice joint.

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Joe’s Pizza is on another level. 

Joe’s Pizza isn’t the prettiest place, it’s actually really small, it’s simple, but it executes. There are no frills or gimmicks that generate the constant line out the door, it’s just great pizza churned out on white paper plates for cash.

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The menu is as barebones as it gets; cheese slice, pepperoni slice, fresh mozzarella slice and Sicilian slice. That’s it, four options.  The pizza is the same way; composed of simple high quality ingredients that have been prepared the same way for decades.  The crust is very thin yet chewy and can barely hold the cheese; thus the classic New York fold is necessary. The sauce is vibrant and not over loaded with spices.  The pizza and menu are basic, but the quality is exceptional.

“Pizza is made from your heart” says the third generation owner Sal Pozzuoli in a video on Gold Belly where you can have their pizza delivered to you nationwide (a great Christmas gift).  He speaks alongside his Grandfather who opened the infamous pizza joint and they discuss the values that have made them a leader in the competitive New York pizza scene.

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Smooth operators. 

After four days of pizza eating in Manhattan, the mecca for pizza, it’s clear Joe’s is the the top dog.  Not only is their pizza fantastic, but I was fascinated by how they ran the tiny shop.

During my visit the place was a madhouse with a line winding out the door onto the sidewalk.  As I approached the counter I observed an older fellow I imagined was a manager or owner smoothly running the show.  He calmly did about five things at once.  He coached employees stretching dough balls, tended the oven, delegated counting the till, all while keeping a warm demeanor as he welcomed and took orders from a huge rush of customers.

We can all take a lesson from Joe’s Pizza.   

In between blissful memories of New York slices the size of my head I’ve contemplated several practices that comprise a solid leader.

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Working on my fold
  • Lead by example:  The manager at Joe’s was on the front line during the busy rush with his team. He set an example with his organization, hustle and pleasant customer service.
  • Motivate:  Everyone should be inspired to keep the pizzas flowing and the customers smiling.  Employees need an understanding of the big picture in any work environment in order to excel.
  • Delegate:  A single person can’t run a whole pizza shop during a busy rush.  A leader has to rely on a team to get the job done and know when to pass the pizza cutter.
  • Build trust: Others have to respect and trust you if your going to get any slices out the door.  The easiest way to build trust is to communicate and be transparent.  John C Maxwell leadership expert says “People don’t care how much you know, until they know how much you care”.
  • Be decisive:  How many pizza’s do we need in the oven for this dinner rush?  How many dough balls do we need for tomorrow? A leader has to make decisions and see them through.

What pizza taught me:

We can all think of ourselves as leaders and apply basic leadership principles to any area of our lives.  There’s no better place to start learning than from the best of the best.  Thank you Joe’s Pizza for a delicious lesson.

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What I’m eating: Joe’s Pizza on Carmine, Greenwich Village NY, cheese slice and pepperoni slice.

What I’m reading: Advanced Selling Strategies Brian Tracy