Patxi's Pizza launches new menu items, crust

Nov. 5, 2012

Patxi's Pizza has launched a new thin-crust pizza featuring "00," or Double Zero, dough, which is a rendition of a classic Northern Italian-style pizza.

Made with imported Italian Double Zero flour, it is hand-pulled, crispy on the outside and chewy on the inside. The new pizza featuring Double Zero flour will be available in 10-inch and 14-inch sizes. Whole wheat and gluten-free crust options are also available in a thin-crust pie.

Patxi's has also developed new topping combinations that accent the new dough. Highlights include:

  • Prosciutto and Arugula, featuring Zoe's aged prosciutto, fresh arugula, mozzarella, extra virgin olive oil, Grana Padano cheese, tomato sauce and sea salt;
  • Salsiccia, with garlic-fennel sausage, fresh ricotta, torn basil, mozzarella, extra virgin olive oil and tomato sauce; and
  • Spinacini Nuovi, a combination of fresh spinach, crushed garlic, mozzarella, tomato sauce, cherry tomatoes, extra virgin olive oil and sea salt.

The Double Zero Thin Crust joins Patxi's lineup of crusts including Chicago-style Stuffed Pizza, Stuffed Wheat and the popular Gluten Free thin-crust. All crusts are also available for those who want to create their own pizza, with a variety of fresh toppings, four styles of mozzarella and more than 30 different meat and veggie toppings, with ingredients sourced locally when possible.

Additionally, Patxi's has introduced an array of small plates meant for sharing. The Burrata Bruschetta features creamy burrata cheese, basil pesto and tomato confit, served with warm focaccia. The Meatball was inspired by a longtime Boston-Italian family recipe and features sustainably-raised beef and a Chicago-style Italian sausage, which is then braised in a house-made tomato sauce and topped with fresh basil and Grana Padano cheese.

Check out some of the new menu items in this slideshow.

Patxi's Pizza has seven locations in the San Francisco area with more on the way. It was named as "one of the most life-changing pizzas" by an Esquire reader poll recently, and was also on this year's list of the fastest growing privately-held U.S. companies by Inc. 500.

Read more about food and beverage launches.

Topics: Dough , Food & Beverage , Marketing / Branding / Promotion , Pizza Sauce , Pizza Toppings

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