Let there be pizza in Nevada City
Swing by The Pizza Joint, and you may score a free slice.
The shop has yet to open, but co-owners Elizabeth and Joe Stueck want residents to know that won’t be for long. The couple hopes to open the city’s only New York style pizza shop in a few weeks.
Over a decade before coming to Nevada City, Joe was sport fishing in Costa Rica. The couple and their two daughters were moving back and forth between the country and Colorado before landing in Nevada City just over a decade ago.
It was then Joe, who had been working as a contractor, excavator and landscaper, had the urge to open a pizza shop.
“There was no New York style by the slice (in Nevada City),” said Elizabeth.
Recently, the two bought the building where The Pizza Joint now sits, said Joe. Construction plans for the building concluded last January. The permit came in June.
“We had to completely gut the building,” said Joe. “It had never been a restaurant before.”
The shop’s squeaky clean floors are accompanied by modern, white ceilings and a long brick-red wall. The capacity holds 49, but the couple doesn’t anticipate hosting that many. The pizza shop is meant to be quick, said Elizabeth, adding that bar stools will soon accompany the high tables and elevated side seating area.
“By the slice, open late is kind of our motto,” said Elizabeth.
The below-900 square foot building has taken a bit to get off the ground, as it needs to be in compliance with the American Disabilities Act and follow Nevada City’s historic district rules, said Joe.
“Like any project in construction, it seems like double the time, add a zero and you’re getting closer,” said Joe.
While the hours have not been scheduled, the couple hopes to open at 11 a.m., and close at midnight, except on weekends when they want to stay open until the bars around them close.
DOING YOUR HOMEWORK
Before buying the pizza business, Joe went to down to San Francisco to take classes. Thereafter, Elizabeth accompanied him at the International Pizza Expo in Las Vegas.
“I ran across the International School of Pizza taught by Tony Gemignani, 13-time world champion pizza maker,” said Joe, “and he has 20 or more pizzerias between (San Francisco) and Las Vegas.”
Joe has packages of Gemignani’s flour hanging on a front hall shelf.
The lessons from pizza school helped Joe learn to make regional pizza styles from Detroit, Sicilian, New York and Chicago deep dish, which Joe said will be on the menu once per week.
“We’re going to come out the gate serving four different styles of pizza,” said Joe, adding that there will also be gluten-free pizza, and vegan-style that won’t include cheese.
The Pizza Joint plans to also serve beer, wine, sandwiches, salads and deserts. Customers will eventually be able to order pizzas online, said Elizabeth.
“We want to get a meat ball sandwich, a chicken (Parmesan) sandwich, an Italian sandwich (and) a caprese sandwich,” said Elizabeth.
The pizza shop will be hiring 15 to 20 employees, and will first have a soft opening to better determine their hours.
The couple hopes their unique location will appeal to late-night hungry customers, who will flock from the nearby bars and restaurants.
Contact Sam Corey at 530-477-4219 or at email@example.com.
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