Who Knew? And Then, There Was Pizza

‘Who Knew?’ is sponsored by Walter Stewart’s Market. The worst pizza I ever had was in a former Eastern Bloc country where I was shooting a TV commercial. A miscommunication (my fault) with the friendly set caterer meant that my slice arrived with no sauce, a greasy slick of Edam cheese, and a single, uncut, lurid red hot dog.  It was undercooked, visually startling, and, if I’m being honest, not that bad. 

Even bad pizza is still pizza, which is, by definition, good. 

But, for a concept so patently indestructible, pizza is also subject to some 900-degree opinions. Variables in its production, like geography, water source, flour type, leavening, canned tomato brand, olive oil, mozzarella provenance, and oven fuel, each engender some intense debate, and millions upon millions of food journalism column inches have been dedicated to their impact. I’m not necessarily here to add more, as I’ve had pizza of all stripes, thicknesses, and levels of purism that have done the pizza trick at the right time.

Local Businesses and COVID-19: New Canaan Pizza & Taqueria

For today’s Q&A with a local business owner navigating the COVID-19 public health emergency, we talk to Jose Guttierez of New Canaan Pizza & Taqueria. 

After purchasing the East Avenue mainstay three years ago, Guttierez oversaw an extensive interior renovation and then reopened in 2018 with the addition of authentic Mexican cuisine to New Canaan Pizza’s classic Greek-style pizza menu. The restaurant is open 9 a.m. to 8:30 p.m. every day, offering pickup and delivery. 

Here’s our interview. New Canaanite: How are you doing? Jose Gutierrez: We are surviving in this pandemic situation. There are good signs of surviving. 

What has the response been like from the community?