No place loves breakfast pizza like Iowa-there’s a spot in Des Moines that tops pies with Froot Loops-but Casey’s is king. The pizza, offered by the slice in a rotating heated glass case or as a whole pie if you order ahead, is topped with scrambled eggs, mozzarella cheese and bacon bits or sausage crumbles. In the Hawkeye State, the breakfast pizza from Casey’s is legendary-so much so that Cedar Rapids native Ashton Kutcher and wife Mila Kunis have declared their love for it publicly. The pizza I speak of is formulated for breakfast and doesn’t come from a pizza joint you’ll find anywhere on this list of the best pizza spots in Kansas City. And it wasn’t cold, leftover pizza ordered the night before. Some of my most memorable college days in Iowa City started with a piece of pizza for breakfast before tailgating on a Saturday morning. Imo’s also has toasted ravioli and uses Provel in its unmelted form on its salads… There are now two local Imo’s franchises, both on the Kansas side: 4200 Rainbow Blvd., KCK and 11552 W. Louis-style pizza without first paying homage to the chain that started it all: Imo’s Pizza. Kansas City has four spots making authentic St. As the pizza cools, Provel hardens into a gluey, plastic-like consistency-the leftover slices are extra good as part of a nutritious breakfast. It’s a local product and prized for its low melting point, which makes it buttery and gooey out of the oven. The pies are topped with a processed cheese called Provel, a waxy “blend” of cheddar, Swiss and provolone. The pizza dough is made without yeast, resulting in a thin and crispy crust. Louis-style pizza has three unique characteristics: a wafer-thin crust, a distinctive processed cheese and an unconventional slicing method. Is it bad? Definitely not.įor those who are unfamiliar, St. But I refuse to stand idly by while people badmouth St. Louisans care too much about where we went to high school, we think too highly of our baseball fandom and, yes, we no longer have an NFL team. Louis native living in KC, I’ve heard just about every jab-we St. “I’d pull up to the back of these stores, I’d stick the boxes in a cart, and I’d roll up and deliver them to the cases and print up an invoice,” he says…Īs a St. “Some other Hy-Vees started calling-’Why don’t you bring it to Parkville, why don’t you bring it to Gladstone?’” he says. Hy-Vee in Liberty was The Dish’s only account for two years. “I decided, why not package this and take it to the local Hy-Vee and see if they’ll give us some shelf space?” he says. For seventeen years, Ransom and his wife ran that restaurant, which specialized in the Chicago-style deep dish pies that are now his top seller. That was a long time ago, when Ransom was still growing his The Dish frozen pizza empire, which grew out of his restaurant of the same name in Liberty, off Highway 291. “When I used to go give out samples in grocery stores, my picture was on the box and people would say, ‘Wait, are you the guy on the box?’ Some people would come back with a Sharpie and be like, ‘Can you sign my box?’” “On my business card, under my name, it says ‘The guy on the box,’” he says. His name is Jason Ransom, and his official title is company president, but you can call him “the guy on the box.” Only he inverts the layers-cheese first, then dollops of chunky garlic tomato sauce… The Grandma pizza is a classic margherita, Gunnels’ favorite. He brought his dough recipe with him: a straightforward combination of flour, salt, water and yeast, with a refrigerated fermentation (to control the rise) and a laborious kneading process (to control the crumb). Mid-pandemic, Clay & Fire owner Adam Jones discovered Cult of Pi, Gunnels’ ongoing backyard pizza pop-up, and offered Gunnels a job. But chef Brent Gunnels came to the kitchen in a roundabout way. The menu is near-Eastern, and there are only two pies on the menu. That’s why it’s our pie of the year.Ĭlay & Fire is not necessarily known for its pizza. If you have had the Grandma pizza at Clay & Fire, this question answers itself. How can something so simple and so satisfying spur coastal rivalries and inspire such divisive emotions? And how do you put everything aside-all the variations in technique and crust and style-and crown one pizza best of them all? They say even when pizza is bad, it’s good. That makes determining great pizza difficult.
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