"We are trying to make the best crust possible. It'll have a nice crunch on the exterior, but be very airy in the center, leoparded on the bottom, and the pizza will hold up on its own," says Kadin. This commitment to quality reflects Kadin's dedication to creating an authentic New York-style pizza experience, drawing from fond memories of East Coast pizzerias he holds dear.
"I'm from New Jersey, I grew up in New York. I am obsessed with pizza just like I'm obsessed with sandwiches and bread," Kadin says, highlighting his deep-rooted passion for pizza, which he connects to both his personal history and culinary journey that started with bread-making at home.
Once the kitchen gains its "sea legs," the 3,000-square-foot dining room will be revamped for in-house dining, along with beer and wine service and Town Pizza's beloved photo booth, Kadin tells Eater. This suggests a future vision not just for great pizza, but for a vibrant community space.
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