Pizza Today - February 2018 - 16

Conversation
PIZZA HEAD IS A NO-FRILLS NY SLICE
PLACE with a DIY (Do It Yourself) ethos. Doing

something DIY is out of necessity, not choice.
I took what was there in the space, spent
very little money, put in my ovens and other
equipment, threw some tables and chairs in
and some paint on the walls, came up with
a menu and a logo and just opened. We play
music all the time and somewhat loud. We're
in a great neighborhood that appreciates
us and we also have live punk/garage/indie
rock music shows once a month. We have 10
classic old-school toppings, nothing fancy. We
have only one size pizza, which is 20 inches,
or we sell it by the slice. Slices are popular as

SCOTT
SANDLER
PIZZA HEAD
ST. LOUIS, MISSOURI

there is really no other by-the-slice place in St.
Louis. No side dishes or custom slices. There
is one salad, though, for $3.95. Instead of
trying to add items to our menu as convention
says, we try to remain as limited as possible.
Tattoos and colored hair are certainly
prevalent both with staff and customers. Pizza
Head was selected as one of the best new
restaurants in St. Louis by Sauce Magazine as
well as St. Louis Magazine. It also garnered
very positive reviews from The Riverfront
Times and The St. Louis Post Dispatch.
I'VE BEEN VEGETARIAN SINCE 1997. I'm
mostly vegan, but I do eat a little cheese. It

was Indian spirituality that first introduced me
to vegetarianism as not only a way of life, but
as a moral and spiritual imperative that was
essential in man's spiritual search. Aside from
all the spiritual, health, environmental and
social benefits of a vegetarian diet, there's
actually a very strong market segment out
there that is underserved nationally. I think
over the last five years you've seen a huge
interest by the mainstream to understand and
tap into this market. For me, the vegetarian
focus isn't an afterthought or a gimmick - it's
who I am.
WORKING WITH VEGAN CHEESES - My
advice would be to make it yourself. Vegan
cheese in a bag that tries to mimic real
cheese doesn't melt well. It's good for salads
and sandwiches and such, but not in the oven.
The ones that "melt" taste gummy. There's a
lot of resources out there to learn. Start with
raw cashews or raw almonds. They make a
great base. (Don't use roasted and/or salted.)
I've made a "cheese" with cauliflower and
carrots. There are also recipes with pumpkin
puree that are amazing. All of which will bake
well in a pizza oven. They will roast, not melt,
which is what you want in a vegan cheese
because you're really just trying to provide
some savory fat back on the pizza because
there's no cheese.
HOW TO MAKE A
CASHEW CHEESE PIZZA
SCOTT WILL DEMO HIS CASHEW CHEESE
PIZZA AT INTERNATIONAL PIZZA EXPO IN
LAS VEGAS ON TUESDAY, MARCH 20 AT
1:30 P.M.

1 6 / P I Z Z AT O D AY. C O M / F E B R UA R Y 2 0 1 8



http://www.PIZZATODAY.COM

Pizza Today - February 2018

Table of Contents for the Digital Edition of Pizza Today - February 2018

Pizza Today - February 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
Family Friendly
Flavored Pasta
Sun-Dried Tomatoes
Dried Herbs
E-Mail Marketing
Food Cost Basics
Road to Pizza Expo
Five Can’t-Miss Expo Events
Pizza Today on the Road: Galactic Pizza Minneapolis, Mn
Pizza Today on the Road: King Dough Bloomington, in
Preferred Supplier
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - February 2018 - CT1
Pizza Today - February 2018 - CT2
Pizza Today - February 2018 - Pizza Today - February 2018
Pizza Today - February 2018 - Cover2
Pizza Today - February 2018 - Commentary
Pizza Today - February 2018 - 4
Pizza Today - February 2018 - 5
Pizza Today - February 2018 - 6
Pizza Today - February 2018 - 7
Pizza Today - February 2018 - Contents
Pizza Today - February 2018 - 9
Pizza Today - February 2018 - Contributors
Pizza Today - February 2018 - 11
Pizza Today - February 2018 - Expo Spotlight
Pizza Today - February 2018 - 13
Pizza Today - February 2018 - Interact
Pizza Today - February 2018 - 15
Pizza Today - February 2018 - Conversation
Pizza Today - February 2018 - 17
Pizza Today - February 2018 - Man on the Street
Pizza Today - February 2018 - 19
Pizza Today - February 2018 - Tony’s Trending Recipe
Pizza Today - February 2018 - 21
Pizza Today - February 2018 - At Your Service
Pizza Today - February 2018 - 23
Pizza Today - February 2018 - Destinations
Pizza Today - February 2018 - 25
Pizza Today - February 2018 - Knead to Know
Pizza Today - February 2018 - 27
Pizza Today - February 2018 - 28
Pizza Today - February 2018 - 29
Pizza Today - February 2018 - Family Friendly
Pizza Today - February 2018 - 31
Pizza Today - February 2018 - 32
Pizza Today - February 2018 - 33
Pizza Today - February 2018 - Flavored Pasta
Pizza Today - February 2018 - 35
Pizza Today - February 2018 - 36
Pizza Today - February 2018 - 37
Pizza Today - February 2018 - Sun-Dried Tomatoes
Pizza Today - February 2018 - 39
Pizza Today - February 2018 - 40
Pizza Today - February 2018 - 41
Pizza Today - February 2018 - Dried Herbs
Pizza Today - February 2018 - 43
Pizza Today - February 2018 - 44
Pizza Today - February 2018 - 45
Pizza Today - February 2018 - E-Mail Marketing
Pizza Today - February 2018 - 47
Pizza Today - February 2018 - 48
Pizza Today - February 2018 - 49
Pizza Today - February 2018 - Food Cost Basics
Pizza Today - February 2018 - 51
Pizza Today - February 2018 - 52
Pizza Today - February 2018 - 53
Pizza Today - February 2018 - Road to Pizza Expo
Pizza Today - February 2018 - 55
Pizza Today - February 2018 - Five Can’t-Miss Expo Events
Pizza Today - February 2018 - 57
Pizza Today - February 2018 - 58
Pizza Today - February 2018 - 59
Pizza Today - February 2018 - Pizza Today on the Road: Galactic Pizza Minneapolis, Mn
Pizza Today - February 2018 - 61
Pizza Today - February 2018 - 62
Pizza Today - February 2018 - 63
Pizza Today - February 2018 - Pizza Today on the Road: King Dough Bloomington, in
Pizza Today - February 2018 - 65
Pizza Today - February 2018 - 66
Pizza Today - February 2018 - 67
Pizza Today - February 2018 - Preferred Supplier
Pizza Today - February 2018 - 69
Pizza Today - February 2018 - 70
Pizza Today - February 2018 - 71
Pizza Today - February 2018 - 72
Pizza Today - February 2018 - 73
Pizza Today - February 2018 - 74
Pizza Today - February 2018 - 75
Pizza Today - February 2018 - 76
Pizza Today - February 2018 - 77
Pizza Today - February 2018 - 78
Pizza Today - February 2018 - 79
Pizza Today - February 2018 - 80
Pizza Today - February 2018 - 81
Pizza Today - February 2018 - 82
Pizza Today - February 2018 - 83
Pizza Today - February 2018 - 84
Pizza Today - February 2018 - 85
Pizza Today - February 2018 - 86
Pizza Today - February 2018 - 87
Pizza Today - February 2018 - Product Showcase
Pizza Today - February 2018 - 89
Pizza Today - February 2018 - 90
Pizza Today - February 2018 - Pizza Today Yellow Pages
Pizza Today - February 2018 - 92
Pizza Today - February 2018 - 93
Pizza Today - February 2018 - 94
Pizza Today - February 2018 - 95
Pizza Today - February 2018 - 96
Pizza Today - February 2018 - 97
Pizza Today - February 2018 - 98
Pizza Today - February 2018 - The Marketplace
Pizza Today - February 2018 - 100
Pizza Today - February 2018 - 101
Pizza Today - February 2018 - 102
Pizza Today - February 2018 - 103
Pizza Today - February 2018 - 104
Pizza Today - February 2018 - 105
Pizza Today - February 2018 - 106
Pizza Today - February 2018 - 107
Pizza Today - February 2018 - 108
Pizza Today - February 2018 - 109
Pizza Today - February 2018 - 110
Pizza Today - February 2018 - 111
Pizza Today - February 2018 - 112
Pizza Today - February 2018 - Mike’s Monthy Tip
Pizza Today - February 2018 - 114
Pizza Today - February 2018 - Cover3
Pizza Today - February 2018 - Cover4
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