New Pizza Ideas

[Firewalshy]

Hello I’m setting up a pizza business and I want to include a Vegan option on the menu.

What is the most popular vegan pizza?

What toppings would you like to see?

There’s ones without cheese and ones with Vegan Cheese.

Any help would be appreciated

 

[silva]

I'm in the US where good vegan take out is very limited.
I am lucky to have a pizza place with lots of vegan offering, but I always go with the vegan Italian sausage and mushrooms, they have a good sauce, and ok vegan cheese

My favorite though is what I make at home, i make a great crust with added vwg, spread cheese shreds first then a frozen blend of mushrooms that are in a seasoned olive oil (Trader Joes) and top with fresh spinach and some slivered basil and some chopped tomato. In that order

I still have issue with pizza cheese, while I do like many vegan cheeses. I add more for texture than taste

 

[Lou]

Hello I’m setting up a pizza business and I want to include a Vegan option on the menu.

What is the most popular vegan pizza?

Very difficult to say.

From what I have heard, just like other food options, it's somewhat regional.
One thing you can try is to actually go to pizza places in your area and ask. While you are there you might also take notes on what the options are.

Back in the day, I used to go to Mountain Mike's (a regional chain). They had only two combos on the menu that were vegetarian - and I would just order it without cheese. Back then fake meat wasn't a deal so it was mostly things like green peppers, mushrooms onions, olives, etc.

They have a website you can go and check it out.

Last month I went to a fancy place for lunch and they had a vegan pizza. They made their own cheese and served it with Impossible Sausage and a few veggies. They did a great job on the crust and I liked it a lot.

 

[Andy_T]

I recently learned that the first original Neapolitan pizza was the "Marinara", and have found that it is a delicous variety in its simplicity, and perfect for judging the quality of a pizzeria.

(To be fair to the original thread opener, this is possibly the exact opposite of "a new pizza idea")

While the name might sound as if it would likely contain sea animals, "Marinara" means "sailor style" in Italian, and refers to a cook who manages to make a tasty dish with only very few of the cheapest ingredients, namely the dough, tomato, garlic, oregano, and olive oil.

The first time I saw it on the menu of a very traditional Italian restaurant here, it seemed too simple, and I went instead for a cheese-less version of a vegetarian pizza topped with different vegetables. However, when I tasted it, I noticed that the tomato sauce itself was already quite delicious in that restaurant, so the next time I was there, I was emboldened to try out the most simple (and cheapest) dish on the menu, and I was well rewarded.

So this will be my benchmark in the future when I try out a new restaurant.
Give it a try if you happen to visit a pizza place you suspect of being able to provide great pizza.

Picture: My first ever "Pizza Marinara".
Not really original as they wantonly added fresh basil to the original recipe.

 

[PTree15]

I recently learned that the first original Neapolitan pizza was the "Marinara", and have found that it is a delicous variety in its simplicity, and perfect for judging the quality of a pizzeria.

(To be fair to the original thread opener, this is possibly the exact opposite of "a new pizza idea")

While the name might sound as if it would likely contain sea animals, "Marinara" means "sailor style" in Italian, and refers to a cook who manages to make a tasty dish with only very few of the cheapest ingredients, namely the dough, tomato, garlic, oregano, and olive oil.

The first time I saw it on the menu of a very traditional Italian restaurant here, it seemed too simple, and I went instead for a cheese-less version of a vegetarian pizza topped with different vegetables. However, when I tasted it, I noticed that the tomato sauce itself was already quite delicious in that restaurant, so the next time I was there, I was emboldened to try out the most simple (and cheapest) dish on the menu, and I was well rewarded.

So this will be my benchmark in the future when I try out a new restaurant.
Give it a try if you happen to visit a pizza place you suspect of being able to provide great pizza.

Picture: My first ever "Pizza Marinara".
Not really original as they wantonly added fresh basil to the original recipe.

View attachment 31084

I love to add fresh basil to a marinara pizza. The key is to have a nice, flavorful sauce. In my home state of Rhode Island, bakeries often sell what are called pizza strips. They are about 8 to 10 inches long and 2 to 3 inches wide. It’s just dough, sauce, some herbs and a bit of oil. They are my favorite!

 

[Second Summer]

Whatever you do, make sure you have some good pizza side-dishes!

Like good, tasty olives, zucchini fries, roasted green beans, a good salad etc.

 

[Second Summer]

That said, there are already more than enough pizza places. Why not do everyone a favour and open a Lebanese restaurant instead? Or Greek? Or make it a Mediterranean restaurant so you can make the best dishes from around the whole region?

 

[Veganite]

A wood-fired pizzeria I visited back in the summer had an interesting vegan option. They called it vegan surprise on their menu. When I asked what they meant by surprise they told me the chef/owner puts fresh locally grown toppings, which vary throughout the season. Interestingly, they close their place over the winter months. It was kinda out in the middle of nowhere. The pizza was absolutely amazing.

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