locations throughout the Quad Cities
I was glad to find myself in the Quad Cities for work and was hoping to try the place my friend Sarah had mentioned to me when I first became aware of Quad Cities pizza Quad Cities Pizza and the debate over whether it constitutes an actual style of pizza. As luck should have it, there was a Harris Pizza a block from where I was going so I got to do some tasty unraveling of the mystery that is QC pizza. The guy behind the counter had a hard time articulating what made Quad Cities-style pizza unique other than the fact that it was cut into strips and had the toppings below the cheese (less greasy that way but also makes the toppings fall out more). Basically the first pizza place in the area spawned a bunch of offshoots who all put their own spin on the formula within the parameters of the original Sicilian-style recipe. The owner was in to shed a little more light on the matter:
-The rectangular strips came about because her grandmother was a small woman and they didn't have circular pizza slicers back then so she had to use scissors.
- Her mother still spends 4 hours making the spice blend for that week's pies
- They use a custom blend of skim mozzarella which they bring down from Wisconsin in a refrigerated truck twice a week.
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| Slices from the lunch buffet are not cut into the trademark rectangular strips |
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| malt in the dough gives the crust a darker look |
