The culinary construction crew at Papa Murphy’s, the highest-ranking pizza chain in the 2010 Zagat Fast-Food Survey, builds a tasty menu of customizable Take 'N' Bake pizzas that patrons can heat up in the comforts of their own homes. Visitors watch as the chefs assemble thin- and stuffed-crust pizzas in-store using fresh dough, one of four sauces, shredded cheese, and up to 24 toppings. The pizza artisans then package the handmade creations for customers to bring home and cook in kitchen ovens, on backyard grills, or over an overheated car engine. Papa Murphy's collection of comestibles complements circular meals with sides of bread, salad, and chocolate-chip-cookie-dough dessert.:m]]
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesar's location, a then-unheard-of carryout-only joint. The career shift and novel technique eventually proved triumphant—today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pie designed for instant pick-up, and warm, garlicky Crazy Bread. With a storied half-century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating its own charitable programs.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
Growing up in Long Island, founder Tommy Bergin lived amid a bounty of crispy thin New York-style pizza. When he moved to Huntsville, he created his own piece of home through Tommy’s Pizza, which attracted attention from the Huntsville Times for its creative and classic pies. Tommy and his pizza chefs arrange feta, black olives, and artichoke hearts atop the Mediterranean pizza, and pile 11 toppings onto the Arsenal pie. At Little Pizza Maker Parties or educational outings, youngsters learn to stretch and toss their own pizza dough before dining on pizza customized precisely for the tastes of kids, like a tree fort with grape soda on tap.