From Jersey Roots to Reno’s Best Crust: The South Creek Pizza Co. Story: Episode 48

Описание: Have you ever wondered what makes a pizza go from "good" to "legendary"? In this episode of the Pizza Story Podcast, we’re heading to Reno, Nevada, to sit down with Ian Madan, the founder and heart behind South Creek Pizza Co. For over 13 years, South Creek has been a sanctuary for those who crave the perfect "leopard-spotted" charred crust and the authentic taste of Italy in the high desert. But the journey to becoming a Reno staple started long before the first oven was lit on Foothill Road.

Ian’s story is unique—he didn't just stumble into the kitchen; he was born into the industry. In this deep dive, Ian shares the fascinating history of his family’s business in New Jersey, which manufactured the very dough-proofing bins used by Domino’s worldwide. Imagine a childhood where world-class pizza chefs were regular guests at family bluegrass jams, bringing their own dough to compete in "pizza contests" on the backyard wood-fired oven. That is the pedigree of South Creek.

We delve into the technical (and delicious) details that set South Creek apart.
For Ian, there is no compromise on quality. We talk about:

👨🏻‍🍳 The Flour: Why imported "00" flour from Italy is the only way to achieve that light, airy, and digestible crust.
🧀 The Cheese: The labor-intensive process of making fresh mozzarella in-house from curd every single day.
🍅 The Sauce: The specific selection of DeNapoli tomatoes that provides the perfect balance of sweetness and acidity.

If you think South Creek is just about the pies, think again. Ian talks us through the menu items that have gained a cult following of their own, including his personal favorite: Hoisin Sriracha Ribs, dry-roasted for six hours and finished in the wood-fired oven for a caramelized glaze you won't find anywhere else.

Episode Highlights
✅ The Bluegrass Pizza Jams: Growing up in New Jersey surrounded by "pizza royalty" and how it shaped Ian's palate.
✅ The Squaw Valley Pivot: How a move to Tahoe to be a "ski bum" caretaker eventually led back to a career in the kitchen.
✅ Campo University: Ian’s experience "cutting his teeth" at one of Reno's highest-volume restaurants and learning to handle 600 covers a day.
✅ The Cease and Desist: The original name of the pizzeria and why a legal hurdle turned out to be a blessing in disguise.
✅ The Legend of the "Frankie P": The touching story behind their best-selling pizza (Olive oil, garlic, soppressata, sausage, and a signature hot honey drizzle).
✅ The Art of Balance: Why Ian believes a great pizza should never be too salty or too sweet, but a perfectly balanced bite.
✅ Wood-Fired Desserts: A look at the Nutella and pear dessert "pita" that has become the ultimate way to end a meal at South Creek.
✅ Family Business Dynamics: The reality of building a dream alongside your parents and transitioning into a leader for a modern crew.
✅ The COVID Pivot: How "Pizza Kits" saved the business and changed the way Reno locals enjoy South Creek at home.

Connect with South Creek Pizza Co.
If you find yourself in Reno, a visit to South Creek is a non-negotiable for any true pizza lover. Experience the "Mountain Modern" vibe, see the glowing red Stefano Ferrara oven, and taste the passion in every slice.

📍 Location: 45 Foothill Rd, Reno, NV
🌐 Website: https://www.southcreekpizza.com/
📸 Instagram: @southcreekpizzaco

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