We're all familiar with the deep-dish Chicago pizza. And New York-style pizza (fold it!). Some of us may have even heard of Detroit-style, New England Greek-style, California-style or St. Louis-style pizza.
But what about Wichita pizza?
One concept believes the history of pizza in the Wichita, Kan., market is strong enough to merit its own style, and it's asking its fans to help define that style.
Knolla's Pizza, which has three locations Wichita, recently launched a website (ictpizza.com) asking fans to fill out a survey that breaks down each step in the pizza-making process, from the crust to the toppings.
The survey also offers fans the chance to select the crust type, thickness, shape and any add-ons. They can then choose the thickness of the sauce and any toppings from a pre-selected list.
The survey is, in other words, a vote made by fans based on the characteristics of a pizza they think represents Wichita pizza history and culture, says Tate Blanton, brand manager at Colab Digital agency, for Knolla's Pizza.
"Allowing for the customers to choose what Wichita pizza would be, involving the community, ties back to the roots of Knolla's, as well as the Knolla's family and values," Blanton said.
The survey closes July 23. Once the data has been compiled, Knolla's will host a launch event in its East Central store on July 27 at 3 p.m., to introduce the newly-defined "Wichita pizza." The event will include door prizes and giveaway, as well as the opportunity for fans to try their creation.
Knolla's Pizza was founded in the 1970s by brothers Pat and Tim Knolla. They both leveraged experience from the Pizza Hut system to open the concept. Knolla's pizza features French bread-style crust and "not-too-spicy, just-a-little-sweet sauce," according to its website.
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Alicia Kelso has been a professional journalist for 15 years. Her work with QSRweb.com and PizzaMarketplace.com has been featured in publications around the world, including Good Morning America, Voice of Russia radio, Consumerist.com and Franchise Asia magazine.