The Standard Pizza Co. is owned and operated by two standard guys who make standard pizzas for large events such as weddings, graduation parties and corporate outings.
Of course, Matt Parrott and Dan Woodruff's perception of standard has nothing to do with average or normal. In fact, their standard is based on the highest levels of what constitutes an outstanding, traditional Neapolitan-style pizza.
In fact, Parrott and Woodruff's version of a standard pizza is one that is baked in a specialty-made, wood-fired oven, handmade in Maine, that features fire bricks formed and cured in France.
On top of that, the pizzas are made with their own recipe for a "high-hydration dough that makes the crust rise very quickly."
This is important because the pizzas are cooked in the oven at 800-900 degrees F and are finished in about 90 seconds. "Once it is off the peel and in the oven, we begin counting. About 90 seconds later, it has a good scorch and a good rise," outlines Parrott.
If using a specialty oven (one of only 19 in North America), a special dough and ultra-high cooking temperatures are not "standard" enough, the oven is mobile. In other words, they take the pizza oven to the event.
"Everyone loves the pizza," states Parrott, who also admits having the ingredients mobile has been a challenge since the dough is so volatile. "But we have had rave reviews so far," despite the learning curve involved with making the new business mobile.
"The oven is a piece of art and we hope to be able to make pizzas for a living," says Parrott, who invites everyone to connect with their business on
Facebook. You can also visit their
website for contact and scheduling information.
Source: Matt Parrott, Standard Pizza, Co.
Writer: John Rumery, Innovation and Jobs Editor
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