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This Midwest Region You've Possibly Never Heard of Makes the Best Pizza You've Never Tried
The obscure Quad City-style pizza — found only in Iowa and Illinois — is one of America's most interesting pies.
If u ever find yourself in the QC & u want a QC style pizza ... .. go hereThis Midwest Region You've Possibly Never Heard of Makes the Best Pizza You've Never Tried
The obscure Quad City-style pizza — found only in Iowa and Illinois — is one of America's most interesting pies.www.foodandwine.com
https://www.harrispizza.com
Harris Pizza #1 in Rock Island , Illinois
Pizza was invented 
here in the Quad-Cities Damn good pizza boysThis Midwest Region You've Possibly Never Heard of Makes the Best Pizza You've Never Tried
The obscure Quad City-style pizza — found only in Iowa and Illinois — is one of America's most interesting pies.
This Midwest Region You've Possibly Never Heard of Makes the Best Pizza You've Never Tried
The obscure Quad City-style pizza — found only in Iowa and Illinois — is one of America's most interesting pies.
I'm just sayingDamn good pizza boys
When it comes to Quad Cities-style pizza, perhaps no address is quite so widely known as Harris Pizza, a classic, family-owned business with three locations around the area. Like many Americans, all my visits to the Quad Cities have been on road trips, and my latest stop was no exception. This time, however, I stopped off to dive deeper into the regional pizza lore, taking the time to sample a variety of local pies. Better still, I managed to convince operations manager Rich Meeker from Harris Pizza to let me into the kitchen, to see how the sausage pizza is made.
Between the lunch and dinner rush, we met up at the Bettendorf shop for a tutorial.
"Our version starts with a custom molasses and malt blend that goes into all of our dough, which, by the way, is never frozen," said Meeker, wasting no time in tackling a lump of dough, old-school style, stretching and throwing and working it out to roughly 16 inches, leaving it to rest for a moment on a cornmeal-dusted wooden board.
The way the pizza dough is made, he said, provides a nutty kind of sweetness to the pizza. Having molasses in the mix gives the crust a naturally deep, toasted look after just eight or so minutes in a 500-degree oven.
Between the lunch and dinner rush, we met up at the Bettendorf shop for a tutorial.
"Our version starts with a custom molasses and malt blend that goes into all of our dough, which, by the way, is never frozen," said Meeker, wasting no time in tackling a lump of dough, old-school style, stretching and throwing and working it out to roughly 16 inches, leaving it to rest for a moment on a cornmeal-dusted wooden board.
The way the pizza dough is made, he said, provides a nutty kind of sweetness to the pizza. Having molasses in the mix gives the crust a naturally deep, toasted look after just eight or so minutes in a 500-degree oven.
