Dhillon's Pizza

 I am opening an independent pizzeria in my home town of Yuba City.  My wife and I will be operating it on our own.  I have over seven years experience in the food service industry, and my wife has even more.  I strongly feel that our small town is growing up and would definitely benefit from a true “mom and pop” pizza place to call their own.  I am half Punjabi and grew up eating Indian food.  Yuba City has around a twenty percent Indian population.  I believe that not only would our community benefit from an Indian pizza restaurant, but there is an undeniable need for one.  Our town is dominated by giant corporate chain pizza.  The Indian flavored section of my menu will not be the single unique aspect.  I have done quite a bit of research and many people are very passionate about their pizza. I'm using a Bakers Pride deck oven, which is pretty much the standard in New York, the birthplace of American pizza.  A wood fired brick oven is the only way to truly make a traditional Italian Neapolitan style pizza. However, I will be making traditional American style pizza which has been passed on through Italian immigrants in New York with the invention of the deck oven and evolved into a style on its own.  Many true pizza fans would not even consider eating a pie cooked in a conveyor oven, which is what most chains use.  I am not planning on making good pizza; I will strive to make the best pizza in town.  There is a certain art and true craft that goes into making a pizza that you can’t get anywhere else.