Graze Pizza is based on New York Style Pizza. Our Pizza is actually a thin crust pizza, that looks thick, not because of the amount of dough… but because it is so full of Air!

​

Graze Pizza Crust is “soft and crispy and as light as air”.

​

We use PREMIUM Ingredients to top our pizza:

​​​

• La San Marzano, Italian tomatoes

• Bacio Premium mozzarella

• Bellwether Farms ricotta

• Liguria All-Natural Pepperoni from Humboldt, Iowa.

• Read more : What Are Progressive Eyeglass Lenses

  The pork for our Italian sausage comes from Acorn Bluff in Columbus Junction, Iowa.

• Evan’s homemade meatballs are made with beef pork and veal and a lot of Parmigiana, Reggiano.

• Green Spanish Gordal Olives

• Black Greek Kalamata Olives

• House Pickled Red Peppers

• Parmigiano Reggiano

• Fresh Basil

• Extra Virgin Italian Olive Oil

The Food Guru Twist: The Secret to Graze Pizza is our Crust.

The process starts with an old world starter called a “Levain”. This is the magical element that separates our pizza from the others.

​

Read more : What Is Sfh In Real Estate

Then, our dough goes through a 72 – 96 hour “cold fermentation process” (think beer brewing) this is where our unique flavor and airy texture comes from.

​

Think about this… Why is it that mankind lived on bread alone for 6,000 years and only in the last 40 years do we see gluten intolerance. The Food Guru believes it is not the wheat or the gluten… but all the chemicals and crap in commercial dough that is the culprit.

This is why we use only All-Natural high protein wheat flour with NO preservatives and a top secret water filtration system, plus, extra virgin Italian olive oil and a pinch of kosher salt… That’s it.

​

Each Graze pizza is HAND TOSSED

We do this to keep the AIR inside the dough… Places that use a machine to press their dough… knock all the air OUT of the dough at the most critical time… right before it goes in the oven… we think this is silly. We hand toss our dough to order because our Goal is to produce a pizza that is “Soft and Crispy & Light as Air”

We bake our pizza at only 500 Degrees so the dough can get extra oven spring. We use a 30 year old Bakers Pride Y800 stone deck oven – because they just don’t make them like they used to. This oven is over 7ft. wide, 5ft. deep and weights over 3000 pounds. Don’t worry we had the Iowa Hawkeye Offensive Line carry it into the building for us. Yes, those guys can eat a LOT of Pizza.

​

Simply put – We are on an Epic Quest to make Graze Pizza the BEST hand crafted pizza that we can possibly make… We don’t care what other people are doing… We are not following the herd… We are doing this of ourselves, because this is who we are… and what we do. We hope you give Graze Pizza a try…

​

Source: https://t-tees.com
Category: WHAT