Pizza Today - September 2022 - 10

CONVERSATION
DAVIDE LUBRANO / VINNY GALLAGHER
Pizzata Pizzeria
Philadelphia,
Pennsylvania
Concept:
Davide: Our concept was
simple - a neighborhood
pizzeria with a simple menu
where we could focus
on delivering pizzas with
irresistibly tasty dough. As
we opened, the Covid-19
pandemic was unfolding and
we pivoted towards creating a
product that was better suited
for takeout and delivery.
Pizza Style:
Vinny: Pizzata is more of an
homage to New York-style
pizza than a direct replica.
It has the capabilities of our
ovens in mind, and the new
Covid-19 market conditions
we found ourselves mixed
in. Our goal was to deliver
a product that pushed
everyone's comfort levels,
especially in terms of a
bien cuit bake. We like
to believe the expression
'people eat with their
eyes and noses first, then
their mouths'. In terms of
process, we blend several
types of flours together at
each step to achieve the
desired flavor profiles, dough
rheology, and to meet our
customer's expectations
in the final product. It's an
indirect mix coupled with
a long maturation process,
stretching up to five days in
some cases. The sourdough
starter gets maintained
several times a day as well.
What is it about naturally
leavened dough that has drawn
the attention of the industry and
consumers?
Vinny: No question, the
Covid-19 pandemic shook everyone
to the pizza bones. With more
people at home and in their
kitchens, it's no surprise to us that
people went back to how to make
bread began. Sourdough starters
became all the rage and people
found comfort and fascination
wrapped up in one.
Harnessing a sourdough starter
allows you to achieve flavor profiles
that are unparalleled, and limitless,
just like individual preferences.
For us, a quote by Philly food
critic, Craig LaBan, still makes our
teeth drool as he describes one of
our pizzas. He says, " a crust that
crackles with a flavorful chew and
roasty tang that reverbs after a
slice is gone " . Customers with their
two years of hands-on sourdough
baking experience have become
accustomed to a more robust and
flavorful dough. They're no longer
10 / PIZZATODAY.COM / SEPTEMBER 2022
content with bread they find at the
supermarkets, and we think the
pizza industry has the next staple in
their crosshairs.
How are you able to stand out in
Philly's competitive pizza scene?
Davide: Philadelphians have
an adventurous and diverse pizza
appetite, which undoubtedly helped
us find a footing and develop the
mentality that there is no 'best pizza',
only personal preferences. We stay
focused, ensure our product meets
our standards, and most importantly,
support everyone in the industry.
You can always learn from others
if you stop and take the time to
listen. The pandemic has brought the
overarching restaurant community
more together in that respect.
How have you been able to stay
focused amidst rising prices and a
labor crunch?
Davide: The truth is it's
been difficult to maintain a
positive mindset through all the
sticker shock, and as the EOM
approaches, you can't stop those
gut-retching feelings of uncertainty
in your stomach. We found
ourselves trying to work closer with
our suppliers and food purveyors,
and simply trying to find other ways
to tighten our belts and get through
these lean times.
Also, the whole recruitment and
hiring process is costly and time
consuming for a small business. If
it's not soaring food costs, it's the
uncertainty of a tight labor market
that keeps us awake at night.
Fortunately, we've been blessed
with a fantastic staff. They've been
loyal and hardworking since day
one and our ambitious standards
are only rivaled by our unwavering
commitment to our staff. They get
compensated extremely well, and
we do our best to be conscious of
their needs and requests. It's been a
team effort, sometimes challenging
for both sides, but we're working
together and improving lines of
communication to empower one
another.
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Pizza Today - September 2022

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