You possibly can look forward to finding issues like knoephla or walleye in North Dakota eating places. However what about genuine New York-style pizza?
In tonight’s Somebody You Ought to Know, we meet the girl behind an atypical Midwestern pizzeria.
“Depart some air on the sting of the crust.”
That is Holly Sand, spouse of virtually 30 years, lover of puzzles and, like many people, lover of pizza, particularly New York model.
“Should you ask most individuals in New York what makes their pizza so good, they may say it is water. The crust is a lot better due to our water, ”stated Sand, proprietor and supervisor of New York to go.
In 2012, she and her husband have been in New York Metropolis and located themselves going slice after slice.
“We have at all times joked about that ever since, about proudly owning a pizzeria. My husband stated, ‘We’ll make our personal pizzeria,’ ”Sand stated.
The Sands are a army household that moved from one state to a different for a few years. However Bismarck has been her residence for the previous 15 years.
It is the longest time you have lived in a single place … so why not make your mark within the capital metropolis?
She stated that after her husband has one thing on his thoughts, it occurs.
Behold … New York To Go.
“So why not do it? It simply offers individuals an alternative choice,” Sand stated.
So what makes it a “New York” pizza?
Like she stated… it is concerning the water. This filter is what offers it the flavorful texture.
A water pattern is distributed to the Huge Apple about as soon as each three months. The water is in comparison with metropolis water and new filters are despatched to Bismarck to duplicate as intently as attainable.
“All I do know is that it is rather good,” he stated.
It is a distinctive idea within the Midwest, however it appears to be working.
The idea of “going” may additionally have been a blessing in disguise.
The restaurant was solely open for about two months earlier than the coronavirus drastically modified the meals and beverage trade.
In spite of everything, eating venues ended up having to depend on takeout for months.
“It has been a problem, it has been for a lot of corporations,” Sand stated.
However the present should go on.
The times are lengthy, beginning with intense cleansing and ingredient prep, together with massive batches of dough.
Earlier than opening a pizzeria, Sand had been retired for nearly six years.
Operating a enterprise just isn’t a quiet process, particularly throughout a pandemic, however it has turn into a labor of affection.
“I’ve actually loved it, and my husband principally has to maintain me out of right here. He tries to offer me a time off when he makes the schedule and I am normally right here. A technique or one other, I discover my approach right here, ”he stated.
And maybe it’s also a style of affection.
So, you would possibly choose skillet pizza, Detroit, Chicago or every other model, however nonetheless, Holly Sand is somebody you will need to know.
And if you happen to’re questioning, apparently the water trick is not a secret recipe. The Sands discovered from a pal who discovered at a pizza present.