Reinventing Pizza

Authentic New York-Style Pizza is more than just a thin crust. In Chef Anthony’s kitchen, it means Italian semolina wheat dough, Californian vine-ripened tomatoes and pure, fresh mozzarella cheese. Quality ingredients are the foundation of this New York-Style Pizzeria powerhouse.

Characterized by a thin layer of tomato sauce and a generous topping of mozzarella cheese, New York-Style Pizza comes in large, wide slices. The pizza was often made in coal-fire ovens. It was originally eaten as street food, folded in half. Currently, there are over 400 pizzerias in New York City alone, making it one of the most popular foods in the city, both as a snack and dinner.

Growing up in New York, pizza was a staple in the Russo family. Anthony began making pizza in his grandmother’s kitchen as a young boy, soaking up old family secrets. Now, as a restaurateur and chef, he imbues every recipe with Italian tradition and a modern appreciation for 100 percent fresh ingredients, including his New York-Style Pizza. Every crust is hand-tossed, topped with fresh, hand-crushed tomato sauce and mozzarella shipped to each restaurant straight from a Wisconsin dairy farm. And just like the original, every Russo’s pizza is made in a coal-fired or brick oven, giving it that distinct New York-Style Pizza taste.

In the South and Midwest, regions where this style of pizza is hard to come by, Russo’s New York Pizzeria restaurants provide locals with a taste of pizza’s early American roots. According to the USDA, 13 percent of Americans eat pizza on any given day. So why not feed them something delicious? Visit nypizzeria.com/franchise to learn more about how to open your own Russo’s New York Pizzeria.