No prissy little mozzarella balls. No weird mushroom blends. No cheeses
with names you can’t pronounce. We just make seriously delicious pizza
with fresh ingredients, and we do it all with our bare hands.
So what's with the malt?
Let’s drop some science.
Pizza crust is a baked good. It shouldn’t be treated like a measly vehicle for pizza toppings. At Roots, we do it right, using a dark-roasted malt that makes for a crust you won’t find anywhere else.
Better Flavor - Malt brings out the natural flavors of the flours and yeast we use, giving the crust a richer, more complex flavor.
Better Texture - Malt helps break starches into sugars, giving the yeast more fuel to do its thing. In the end, it makes the crust extra tender and nicely chewy.
BUT PIZZA IS MORE THAN TASTY CRUST.
We bring the love to each and every strip. That’s right we said strip.
Hand-thrown dough makes for a nicely imperfect texture that, out of the oven, gives you a little something different with every bite. Oh, and it looks cool when we do it.
CHEESE GOES ON LAST
We do it just like they do it in the Quad Cities—toppings first, cheese on top. Also, we use different cheese blends for different kinds of pizza. Makes sense, right?
SECRET SAUCE, MADE FROM SCRATCH
We worked hard for this one. It’s a deep, red sauce with no chunks and a little spicy heat. But that’s all we can tell you. The rest is a secret.
When it’s all done and out of the oven, we take a big pair of scissors and cut the whole thing into strips.
We use only the freshest, locally sourced toppings on our pizza. And when we say local, we mean it—we make our own sausage, right here in our own kitchen.