Bill Hutchinson, owner of two Pizaro’s Pizza Napoletana locations (one in the Memorial area and the other in Montrose), isn’t quite ready to completely let the cat out of the bag yet, but he let us get a peek and scratch it behind the ears a bit.
In an interview Wednesday, he said he is working on securing a lease for a third restaurant in a to-be-determined location, but it is not another Pizaro’s, nor will it be producing the certified, Neapolitan-style pizza for which the restaurants are greatly respected. He is not ready to say what style or styles of pizza the new restaurant will make, but said he is working with a seven-time pizza champion on the recipes.
Updated, 6/2/2016, 11:10 a.m.
: Hutchinson has since confessed that the new styles he's working on for the forthcoming restaurant is New York- and Detroit-styles. The latter is also known as Sicilian-style.
The specialized ovens Hutchinson prefers have a long lead time on delivery, and he says they will arrive in September. “They are the largest ovens I can buy,” he teased.
Hutchinson says he has been working for eight months with his flour supplier in Naples, Italy, to tweak the specialized product he normally uses for the new concept. “We went to them about eight months ago and said, ‘Can you tweak the same flour we use today for the new concept?’”
That level of detail is typical for Hutchinson, who trained to get certified by the Verace Pizza Napoletana to make truly authentic Neapolitan-style pizzas. He said it took eight months to get the Montrose location itself certified
as well. (We’ll be delving more into the certification process in a forthcoming article.)
So, the style of pizza the new place will produce, the type of oven, the name and the location are still a guessing game for now. Hopefully, Hutchinson will let that poor feline go soon.