Two friends have recently opened a new pizzeria named Montana Pizza, set against the backdrop of the charming town of Sérignan. Thibaud and Kamel, originally from Lyon, were eager to escape the noisy metropolises and have found what they were searching for after checking out Sérignan. "Having heard good things about Sérignan for its calm, sunshine, and dynamism, and after visiting ourselves, we were enchanted by this friendly and pleasant town," Thibaud noted about their decision to settle. The duo’s experience includes Thibaud's time managing popular pizza franchises like Papa John’s in Lyon before he decided to hone his skills alongside pizza master Alex Titone at his pizzeria near Montpellier, where he learned the art of crafting exquisite pizzas.
Montana Pizza draws its theme from the iconic film "Scarface," which adds to its allure. The highlight of their menu? The Lyonnaise specialty, the rustic wood-fired pizza, topped with their homemade gruyère sauce, renowned for its deliciousness among street food lovers from their hometown. This unique offering aims to share and popularize their local flavor with Sérignanais. Thibaud expressed excitement about their new home, already feeling at home due to the warmth of the local community.
Meanwhile, across the way, Thicc Pizza has emerged as one of Rio Rancho's most anticipated pizza spots. Co-founders Seth Beckley and Felicia Meyer have brought the unique Detroit-style pizza to the underserved northern region of the city, and it has made quite the impression. Initially, they opened their first location in Albuquerque but were charmed by Rio Rancho's opportunities. "We were invited to the 505 Central Food Hall, but we wanted to create something unique for this small space; hence Detroit-style deep-dish pizza came to fruition," Beckley explained.
For those unfamiliar, Detroit-style pizza sets itself apart with its thick, rectangular shape and crispy crust, where cheese often caramels along the edges as it bakes. Beckley recalls, "I was inspired by the Meat-Lovers Pan Pizza from my childhood favorite, Pizza Hut. My partner Felicia wanted to offer Detroit-style pizza, so we combined our ideas—making it harder and more labor-intensive than traditional pizza styles." It's notable how they’ve brought this specialty pizza concept to life, focusing on authenticity and quality ingredients, such as using Bianco Di Napoli tomatoes, previously unavailable to local providers.
Beckley elaborated on the process, explaining, "Making Detroit-style pizza can take 12 minutes when it's slow, and up to 30 minutes when it’s busy. We’ve got about 100 blue steel pans used for baking. They’re key for the final outcome, taking quite the effort to maintain. It’s all about the experience of eating quality pizza, and we make it worthwhile with superior ingredients and genuine effort."
Thicc Pizza plans to eventually offer local beer and wine on tap, enhancing the dining experience once they secure the necessary permits. Currently, customers can order online or through third-party delivery services. "Despite the initial excitement, we are okay with taking it slow and ensuring everything is right before fully opening our doors," Beckley mentioned about their soft opening. They are also working on gluten-free offerings and are adding New-York-style pizzas to their menu down the line.
Both Montana Pizza and Thicc Pizza are enriching the culinary landscapes of their respective areas with fresh concepts and authentic pizza. Thibaud and Kamel’s dedication to their Lyonnaise roots and the brotherly bond they share, along with Beckley and Meyer’s commitment to maintaining the authenticity of Detroit-style pizza, exemplify the passion driving these new restaurants.
The growing interest and activity around these pizza restaurants highlight not only the love for good food but also the influence of local communities embracing new culinary offerings. Both establishments reflect the vibrant energy of their towns, inviting everyone to come and enjoy.
