“I was finally at peace that I’m just a pizza guy,” Roof says, however humble that may seem. “Whatever you do in life, do your best and let God do the rest,” she told him. His mother, a minister’s wife, reassured him. With two brothers in medicine and a daughter who aspired to law school, Roof had his doubts. Then a friend told him he had a God-given gift, and that Duncan needed him. It was simple.” And he and Chris were done with pizza. In 1996, Roof moved his family to Duncan, a community of ranchers and miners on the banks of the Gila River. Then he tired of the city and of managing employees, and he sold the business. Roof initially invested in a pizza franchise based in the Phoenix area, eventually buying his partners out. Then there’s the lasagna, which customers get so gushy about, it’s enough to make a person blush. Add ham, onions and green olives to get the Downright Proud. The aptly named Not So Humble includes pepperoni, sausage, beef, mushrooms, bell peppers and black olives. The final elements are generous portions of high-quality toppings, with produce hand-picked and “gourmet cut” into round slices for presentation. Roof also blends two whole-milk mozzarellas to get just the right balance of salt and butterfat he grates the cheeses daily and allows them to rest, like wine. The house-made sauce includes a proprietary blend of seasonings and a little Romano cheese.
#HUMBLE PIE RESTAURANT PLUS#
Mixing, balling and cold-proofing all his dough, Roof uses olive oil (a rarity) and very little salt or sugar, plus a little stone-ground, whole-wheat flour mixed into the pizza flour. Roof learned pizza-making nearly 30 years ago, and through constant refinements, he’s made the recipe his own.
And that control over every pizza is the key to Humble Pie’s success. Other than occasional appearances by their adult children, the only people you’ll find behind the Dutch door that serves as a counter are Roof and his wife, Chris, who have been making pizza together for so many years, you can’t tell his from hers. Humble Pie is, in its truest sense, a mom-and-pop operation. Its faithful includes truckers who happily detour off the interstate to get their fix. Located in the correspondingly small Southeastern Arizona town of Duncan, the tiny pizzeria draws customers from Silver City, New Mexico, more than an hour away. It’s almost as if owner Pete Roof put so much energy into turning out great pizza, he had nothing left over for decorating.Īnd great pizza it is.
#HUMBLE PIE RESTAURANT UPDATE#
Small plates, tapas and a great patio Is this your business Update your free WRAL Out & About business profile by. The 513-square-foot building is sparsely decorated, with three picnic tables, a soda machine and a clock with a pizza face. Humble Pie: Flour less chocolate cake-yum. More information online.Nearly everything about Humble Pie is, well, humble. Humble Pie is located at 525 Rainier Avenue S, Seattle. There's always problem-solving and always something new." "I love it because every single day is different," said Solazzi. Once my margarita pizza came out of the oven, Humble Pie added a fresh egg (one I actually picked out myself) and basil that was grown on the roof - and, let me tell you, it was money! "We make our dough 24 hours in advance to let it rise and form it by hand because it’s fun, and you get slight irregularities with bubbles in the crust, and it gives it a little texture." So that, plus your variables of time and temperature, are what you’re trying to control," said Solazzi. It's Washington co-op flour, olive oil, water, salt and yeast. Nearly everything they use is organic, including the dough - kneading by hand - making the perfect crust.
As the adults, they’re really used to people being here, so they’re very friendly," Solazzi said.īack in the kitchen, the crew started making my margarita pizza. On the roof, a garden producing organic basil for the pizza, plants and vines all around the grounds are also ingredients - but the stars of this show are the chickens. There are two recycled shipping containers. "We’ve got solar panels right here producing more electricity than we use." All the rainwater goes to the green roof and is absorbed on-site," he said. So he opened Humble Pie, an award-winning business that is friendly to the environment. Solazzi, who grew up in the International District, wanted to do something to benefit the community. We have options for every member of the family to explore Feel free.
Hopefully, it's not that uncommon these days." Dive into a new experience with food and allow Humble Pie to bring you something special. "Buildings have a tremendous impact on energy and water use and building materials. "Hopefully, all architects of my generation are thinking that way now," he said.
Architect and entrepreneur Brian Solazzi is the visionary behind this truly sustainable business. In the heart of Seattle sits Humble Pie, an eco-friendly pizzeria cranking out delicious, thoughtful food - but there’s more to this city oasis than just great grub.
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