Photo by Eliesa Johnson
Randy Huffmeier of Randy's Premier Pizza tosses pizza dough into the air
Whatever makes pizza personal to you, be it the spiciness of the sauce, the balance and distribution of cheese, or the curation of toppings, it would all be a pile of soup without the crust.
Beyond the stretching vs. tossing, cracker vs. chew arguments, there’s a new breed of innovators in town focused on this one true essential element of pizza.
Randy Hueffmeier, the King of the Dough Toss, understands that gluten-free dough is a new challenge for a new generation, and he’s not one to back down from challenges. Earning a first place medal at the 2014 International Pizza Challenge, his gluten-free crust is worth the drive to Oakdale. It tastes real and light, not like stale cardboard (as some can get), and it holds a high standard, even when you don’t toss it, so you can just happily eat it. 6030 N. 50th St., Oakdale, 651-777-1400, premierpizza.com
What’s great about having pizza here, besides the fact that it’s a bowling alley owned by a nationally award-winning brewpub, thereby completing the holy trinity of bowling-beer-pizza, is that you don’t have to spend precious moments shaking pepper on your slice. It’s in the crust. The black pepper crust is visibly flecked with the spice, and it comes through as a subtle but solid influence on your bite. Keep it simple with the caprese pizza, which plays forth with fresh cheese and bright sauce, or go big and dig into El Diablo with chipotle cream and spicy sausage to set your game on fire. 5019 34th Ave. S., Mpls., 612-767-3354, thlanes.com
What goes better with beer than pizza? And what goes better with baking than yeast? Digby’s uses brewer’s yeast and spent grains from Lucid Brewery in the creation of its crust, which is both chewy and sturdy with just a slight hint of sweetness and tang on the back. The flavor plays as well with the ratatouille eggplant and summer squash pizza as with the spicy pepperoni chef’s pizza with pickled jalapeños. Great to wash down with another beer.* 16605 Co. Rd. 24, Plymouth, 763-270-5929; Rosedale Center, 651-330-8619, eatdigbys.com
*Editor’s note: Digby’s is owned by the husband of food and dining editor Stephanie March.