05/15/2026
Pizza - Food for the Working Class
Itās Friday - which means itās pizza night for many families across the US. Parents and families get off work or grandparents pick up their grandkids and gather around the table to enjoy a meal so many love. The tradition has been around in the US for a little over a century, with history dates back to the 16th and 17th centuries, while flatbreads have existed throughout the world for millennia. However, the traditional pizza you know and love today was born in the heart of Naples as a staple for the working class in the mid-1700s. Pizza became popular because it was portable and affordable - a food you could grab and go on the run, including breakfast, without the need for utensils or having to sit to enjoy and cheap enough even the poorest of the working class could barter or purchase on credit. Ingredients were simple: dough, tomato, cheese, olive oil, garlic.
Pizza was brought to the Americaās in the late 1800s out of a groceria, and eventually the first officially licensed pizzeria opened in NYC (Lombardiās) in 1905, though thereās discrepancies on whether they were actually the first. Pizza was looked down upon by the elites, seen as a āpoor manās foodā - something that their workers ate. Pizza was almost always communal and could feed whole families or several workers. Pizza wasnāt just about food - it was about community and gathering.
Our affordable price point does not reflect cheap or low-quality ingredients. In fact, we use some of the highest quality ingredients and processes available: King Arthur Baking Company flour fermented to 72 hours, in-house shredded Grande Cheese Foodservice cheese to eliminate additives, and Stanislaus Food Products tomatoes, grown in sunny California. We keep our operational costs low. We are a low-waste facility (which is why we can run out of things - we buy and make what we need). We are there 100% of the time, which helps with labor costs. We donāt keep a huge profit for ourselves - we know what we need to live with our basic needs.
We believe in the tradition of pizza - made by the working class, FOR the working class. We believe all families should have access to pizza - whether you are low-income or wealthy. We believe in availability to all. We want you to be able to keep your Friday night traditions alive, even when you might be strapped for cash, having a difficult time, or are feeding more people than normal. We hope to continue to keep what pizza is about: tradition, community, and affordability for all. We love being a part of your table.
