pepperoni

Secrets of Cassano’s and The Dough Plant

August 10, 2016 By Dayton937 6 Comments

Chip Cassano inspects the hi-tech equipment in the dough plant

***** WIN A FREE PIZZA WITH THE FOOD ADVENTURES CREW ***** JUST COMMENT BELOW FOR A CHANCE TO WIN – winner will be chosen at random on Monday
For decades Daytonians have taken pizza for granted. We don’t realize that Dayton, Ohio is one of the most important cities in the world when it comes to the history of pizza. And it is all because of Vic Cassano and his mother-in-law Caroline “Mom” Donisi.

Now, 63 years later, The Cassano’s franchise is going strong, and not just in the pizza restaurants. Cassano’s headquarters on Stroop Road in Kettering is also a facility for dough production.

Vic Cassano Sr. in his early Pizza Days during the 1950’s

— SECRET 1: What most Daytonians don’t know is their dough is produced here, and sold nationwide. Whether balls of dough or sheeted pizza crusts, hundreds of restaurants serve products made with Cassano’s dough. We are not allowed to name the companies, but let’s just say they are some big wig, national restaurants, that you definitely would recognize. There are also hundreds of small restaurants that use Cassano’s, dough as a shortcut for great pizzas, calzones, breads and more.

After a year of preparation, Food Adventures is ready to tell you a story, much of which is unknown to Miami Valley residents. It is the untold insight into the dough plant, the history and personal triumphs of the Cassano family.

Hand cutting hundreds of pounds of dough from the mixer

Before we get to secrets inside the dough plant lets get the scoop on Cassano’s history:

HERE’S THE SKINNY ON CASSANO’S

— JUNE 4th, 1953 – At the urging of a friend in New York, Vic Cassano decides to sell pizza at the Kettering grocery store of his in laws, Mom and Pop Donisi. Using a thin crust recipe developed by Mom Donisi from her days in Italy, they make pizza available for the public. It is a huge hit, and they sell 400 pies the first day on Schantz Avenue. It is Dayton’s first introduction to pizza. Needless to say the grocery store, soon became a

The Cutter presses 6 inch to 18 inch crusts for freezing

pizza shop.

— SECRET 2: THIS SUMMER DATE in 1953 ALSO MARKS THE INVENTION of THIN CRUST PIZZA in THE UNITED STATES. Don’t let anyone tell you different, Dayton, Ohio is the center of that storm. That would have been a hell of a day for a Food Adventure.

Dough Balls are produced through a mostly automated system

— SECRET 3: Vic Cassano decides to cut the pieces in tiny squares. WHY? Because in 1953 it wasn’t “lady like” to be holding and handling big slices of pizza in your palm. Cassano’s square slices were the polite and dainty way to enjoy the Italian treat.
— SECRET 4: Vic Cassano was not only a pizza genius, he was a mechanical genius. He patented the first self cleaning oven. To this day, his family still finds dozens of papers in the office, detailing patented inventions from cooling and refrigeration systems to appliances.

Vic Cassano Jr. streamlined operations efficiently

— SECRET 5: Cassano’s was the first franchised restaurant in Ohio and possibly the United States. The early 50’s were a time of business and law challenges, as many scenarios were never seen before. Cassano’s was instrumental in the development of what we know today as franchising laws. This allowed Cassano’s to steadily grow in the 50’s and 60’s.

Heart Shaped Pizza option in February

— SECRET 6: Vic Cassano’s company was the first to ever freeze dough on a large scale. He experimented with recipes and developed a full Italian menu.

— Owners of the local iconic pizza places like Marion’s Pizza and Ron’s Pizza, originally had affiliations with Cassano’s.

— In the 60’s and 70’s, Cassano’s added affiliated restaurants like Sandy’s Hamburgers and London Bobby’s Fish and Chips. They now had over 100 stores in total. They served pizza on a cardboard slate, and “to go” orders were slid into bags and crumpled at one end, while leaving a”puff” in the bag, so not to damage the pizza or its toppings.

Unforgettable Tour of the Dough Plant – and Dough Samples !!

— Here comes THE BIG CHEESE: In the early 80’s Cassano’s introduced their masterpiece pizza, the Big Cheese Pizza. This was their deluxe pizza with double the cheese on top. This became a menu staple and you can still order the Big Cheese “Vic’s Way” (with black olives) or “Mom’s Way” (with green olives). During this time, Cassano’s started serving their “to go” and delivery pizzas in boxes.

— In 1986, Vic Cassano sold the business. A year later Mom Donisi passed away. As the family saw their former business struggle in other people’s hands, so Vic Jr. decided to buy it back in 1989. It was a short hiatus and the pizza business atmosphere was saturated with saturated with national and local companies. To say it was extremely competitive is an understatement.

Side view of a legendary Cassano’s Pizza in the making

— With Vic Cassano Jr. at the helm, the 90’s were the start of a new, efficient direction of cutting waste and streamlining the business. It worked.

— Vic Cassano Sr passed away in 2002, at the time his son kept rebuilding the brand and would expand operations at the dough plant.

Sheeted Pizza Crusts, stacked and ready to be packaged

— The amazing strides and improvements in efficiency, allowed more investment in equipment. A centralized call center was finished in 2003. Vic Cassano Jr. had turned the corner and was working on bringing back some nostalgia back to Cassano’s like the Pizza King logo, the London Bobby Fish and Chips and more. In, 2010, Vic Jr. unexpectedly passed away. To his credit, he had prepared his children Lora, Chip (aka Vic the 3rd), and Chris over the past decades to take on the new leadership role. They did just that, carrying on the vision of their father and adding even more to the legendary name.

An up close look at the one and only BIG CHEESE PIZZA !

— Today, under the management of the third generation Lora Cassano-Hammons, Vic Cassano III, and Chris Cassano, there are almost 40 pizza shops and over 600 employees.

— Product developments included bringing back “Pizza Packs to go” and a new “Home Edition” Frozen Pizza line found in stores and available to be shipped nationwide. The Stroop Rd. location has gone back to carry the “London Bobby Fish and Chips” meals again.

London Bobby’s Fish and Chips available at the Stroop Rd. Cassano’s

— About 3 years ago, The Cassano’s Cares Foundation was set up. It is the charitable arm of Cassano’s set up in memory of Vic Cassano Jr. Their purpose is to give back to local charities and organizations. Memorable events included an evening with Pete Rose and a Corvette giveaway. There is also an annual golf outing to support the foundation as well. There is even a Vic Cassano Health Center on Edwin C Moses Blvd.

— In June 2016, almost 63 years to the day after the first pizza was sold, the Ohio Historical Connection declared the Cassano’s Stroop Rd. office a historical site. Now your Food Adventures on Stroop Rd, can be truly historical !

Now, let’s go from modern history to secrets inside the Dough Plant …..

These two flour silos hold 75,000 pounds of flour… EACH !

INSIDE THE DOUGH PLANT:

— SECRET 7: The dough plant, located at 1700 East Stroop Rd. produces approximately 50,000 – 70,0000 pounds of dough daily. Only about 20 percent of that is for Cassano’s restaurants. The remaining 80 percent is sold to other food establishments.

— SECRET 8: The plant uses 30,000 pounds of flour each day. The facility is equipped with 2 huge flour silos that each hold 75,000 pounds of flour. WOW, this place would make Willy Wonka proud.

Caroline “Mom” Donisi. Her recipe from Italy was the spark

— SECRET 9: The plant has a capacity to produce about 8,000 pounds of dough in an hour. Depending on the size, that can equate to 100-200 dough balls per minute during the morning shift. In the afternoon shift, the plant switches gears to produce pizza crusts from 6 inches to 18 inches in diameter. The crusts are shrink wrapped to prevent breakage and boxed and loaded into a freezer or refrigerated delivery trucks.

The Chopped Steak Sub

— SECRET 10: The dough recipe has been tweaked slightly over the past 20 years. When making pizzas these days they even “tack” the dough with a docker to control bubbling of the dough. Remember those bubbles in the 70’s and 80’s on Cassano’s pies ? You don’t see those anymore.

All this talk about dough has us a bit hungry.. may Food Adventures suggest some “Must Eats” from our decades of devouring Dayton’s original thin crust pizza? CASSANOS !

Cassano’s Headquarters is named a Historical Site, June 3rd 2016

MUST EATS:

— THE BIG CHEESE “VIC’S WAY”: Mounds of cheese, Pepperoni, Sausage, Mushrooms, Onions and Red & Green Peppers, Black Olives and more cheese! This is it. This is the Cadillac of the Cassano’s menu. So good, it will make you sleepy afterwards. A flavorful, filling, and unforgettable pie. As Vic used to say.. “It’s one heck of a pizza!”

— THE CLUB CASSINI: Ham, Pepperoni, Bacon, Lettuce, Tomato, Provolone Cheese and Italian dressing on a Mediterranean flat bread bun. This was a great

Packaged Dough, ready for the freezer

surprise and has such a meaty and creamy, delicious flavor. This is an unknown menu gem.

— PEPPERONI PIZZA WITH EXTRA SAUCE: The Big Ragu has been using this trick since 1986. He suggests you always order your Cassano’s pepperoni pizzas with extra sauce. They take their time and spend a little more time on your pizza.

— THE CHOPPED STEAK SUB: Get your messy groove on with this Steak patty, topped Provolone Cheese, Pizza Sauce, dripping with Mushroom Gravy, sprinkled with Onions and Banana Peppers.

Dough off the conveyor belt

— THE 30 INCH PARTY PIZZA: Get it, you only live once. Perfect for parties – birthday or super bowl. $100 gets you a deluxe and 80 bucks gets you a one topping pizza pie. This humongous pizza is a party in a box…. a pretty big box.

We are honored to be able to take a behind the scenes view at the Cassano’s pizza and dough plant. The factory employees and management are always friendly and

Top it with sauce and you got something going….

accommodating. Thank you for letting us see the legendary Dayton magic firsthand. Congratulations to the Cassano family on all of their accomplishments. They are a great family and we are lucky to consider them friends. We are excited to see what the future holds for this Dayton original.

Honorable Mention: The Spaghetti Dinner: Sometimes we just crave the simple pasta and sauce combo. So pure, so peasant, so good….

Don’t forget to check out our weekly Food Adventure feature articles on MostMetro. com

For daily Food Adventure updates, hit us up on Facebook and LIKE US HERE….

Pizza Kings and the Hit King – Pete Rose

1970’s pic of Mario Andretti with the famous pizza pie in a bag – old school

Now available frozen – cooked 80% for you to finish cooking at home

Frozen Dough ready to go

Chip has given us a few tours of the plant,.

Stroop Rd Headquarters

Part of the Cassanos Call Center

Chicken Parm

Trimmed dough gets recylced

Sheet Pizza Dough

Dough cutters

Sauce it up

Compressing the Dough to crust thickness

Look at those pallets

True dat

Hungry Jax’s kids were Cassano kids for a day !

THE BIG CHEESE – VICS STYLE

Dough balls

Pepperoni pie

Chip, PIzza King and Chris Cassano

Pizza with Pete Rose

London Bobby Fish and Chips Dinner

Did you know Cassanos has hand tossed pizza ?

Our friend Mike explaining the dough process

sealed !

Shrunk wrapped to prevent breakage

All those pizza crusts …..

The Big Cheese is the way to go …

Cassanos ships these all over the USA

Into the freezer

The Pizza King, Lora Cassano and Big Ragu !

Chip talking about the automated processes of the plant

Ravioli app

Dough coming through

Cassanos – always testing the dough

A pepperoni Cassini – Ragu loves them….

LaRosa’s 40+ Year Spaghetti Pigout Tradition

April 27, 2016 By Dayton937 Leave a Comment

All you Can Eat Spaghetti Mon & Tues at LaRosa’s

LaRosa’s Family Pizzeria has had the best dinner deal in town, for four decades. It is called “Spaghetti a Plenty” Nights. We decided to revisit this weekly special and see if it is still “bowling” folks over.

We found out, kids love it, grown ups love it.. so what’s going on here?

Oodles and oodles of noodles… enough for several Food Adventures, that’s what’s going on here. It is a chance to indulge at a nominal price.

Since the 1970’s LaRosa’s has been serving up the Monday and Tuesday “All-You-Can-Eat” Spaghetti deal for adults and for kids. The Big Ragu remembers those 70’s nights in Centerville and Lebanon taking advantage of the special treat. If you love pasta, this place has been the mecca for your craving at the beginning of each week. It is a tradition to “pig out” and loosen your belt after the meal….

Do you love your spaghetti with chunky marinara sauce, full of tomatoes? Or are you the meat sauce type, even loving a big old meatball in the middle of your spun noodles. This dinner has all the fixings and is crazy cheap. How Cheap? 99 cents cheap for kids and $5.19 for adults. From the Oregano to the Parmesan, this night will have you and your family dancing in your booth seats.

HERE’S THE SKINNY:

Looks like it is Meatball Mania on this Food Adventure

WHAT: “SPAGHETTI-A-PLENTY” NIGHTS at LaROSA’S PIZZERIA.. it’s ALL-U-CAN-EAT Spaghetti! Capeesh?

WHEN: MONDAY and TUESDAY’s from 4pm – close.

COST: 99cents for kids, $5.19 for adults. (Sometimes they charge you $1 for meat sauce)

Ok , so The Big Ragu, Hungry Jax and Chef House have super secret codes and we are gonna share with you the way to get the most of this special if you are a pasta lover. We will channel your inner Italian …especially like the Italian in us!

ROUND 1: DINNER SALAD – This isn’t your typical “side salad.” They are generous with shredded mozzarella, covering your mixed greens plate, and serving your favorite dressing on the side. Dig it, it is cold, refreshing and delicious. Even served with an olive or 2, make sure you shake, shake shake some of that Parmesan cheese on top.

ROUND 2: SPAGHETTI WITH TOMATO SAUCE: Order this first. A big portion, how we like it, with a LOT of sauce. Buddy LaRosa’s own family recipe of sauce, that has stood the test for 6 decades. Ask for the TEXAS TOAST here and work it into your noodle spinning. Did we forget to mention.. sprinkle the oregano, hot pepper, and Parmesan cheese on your “Sketty Mountain.”

Salad Included.. Do it up !

ROUND 3: SPAGHETTI with MEAT SAUCE: Finish strong, even asking for a meatball in the middle. They serve this and other “refills” as half portions. So hey, deal with it… meaty, so good. Ask for the BREADSTICKS option on this round, so you take advantage of all the amenities

**NOTE: Your kids don’t like sauce? No problem! They have a butter sauce available, so the noodles are served plain… go ahead, if you want it this way, put your “lunch hooks” in the air and wave…

That’s our system, after this you are on your own. You could keep going, ordering more servings or eat forkfuls off your kids plates and a pound of spaghetti like Hungry Jax. Another option is spill half of it down your chest like The Big Ragu, leaving stains as memories of past Food Adventures.

Want something besides spaghetti? Well we have a few patented “Must Eats” that you want to sink your teeth into. And away we go ….

Pepperoni Pizza – it put Kings Island on the International food map

MUST EATS: (BESIDES SPAGHETTI A PLENTY)

— PEPPERONI PIZZA: Why just pepperoni? Because it is the pizza that put Kings Island on the International food map. Come on, the pizza tastes so good. Whether you are sitting in a wet bathing suit on a bench after “Waterworks” water park, or in a booth with your favorite pizza pal.

— GARLIC FRIES: Dripping with freshly minced garlic and butter, what’s not to love. Your breath might be rank, but your mouth will be smiling.

— LASAGNA: A brick of lasagna, smothered in sauce and cheese. Try it and get lost in gooey, cheesey, saucy heaven. A labor of love, brought to you by Buddy LaRosa.

But this week it was all about the spaghetti. It was about fork spinnin, sauce drippin’, bread dippin’ good eats. “Spaghetti A Plenty” is a CHEAP, fun way to get the family together. It has been going on for 40 years.. why don’t you stop at LaRosa’s Pizzeria and see why ? See you at tables….

Chef House says follow Food Adventures on INSTAGRAM HERE if you know whats good for you. Be a Facebook fan with our entourage of foodies by clicking HERE

All you want, endless “Spaghetti A Plenty”

Forkfull

Menu shot

Tomato Sauce

Big Ragu and his ancestor ????

Pepperoni Pie

Garlic Fries

Fun for the whole family

Meat Sauce.. but of courrrse !

Breadstick for dipping, CHECK !

Buddy Larosa

The Starch Stare

Hungry Jax and her daughters run on PASTA POWER !

Meat Sauce

We love our breadsticks

Hangry? Get Texas Toast

Get to twirling

Hello Mr bubbly

Cheese , PLEASE

I see a MEATBALL on top…

Lasagna – ohh baby

The Three Wiseman of LaRosas

Fresh, cold, crisp

Yo, Adrian! We Bit It !!

July 19, 2014 By Dayton937 Leave a Comment

The EB Pizza (Everything but Anchovies) – Click to Enlarge

Can you smell, what the Rocky’s is cooking?

That delicious aroma is coming from Rocky’s Pizza Ring, at 3273 Seajay Rd. in Beavercreek. Known to Beavercreek foodies for years, this Gem City original is nestled into the Beaver Valley Shopping Center, is behind Lofino’s Grocery. It is a little tough to find, but once you know about this little known secret, you will be back for more. In fact on their menu, the motto is “Once Found, Never Forgotten.”

Mama said knock you out with the scoop on Rocky’s Pizza Ring, so we’re gonna knock you out….
In this corner, we have The Big Ragu, the undisputed, undefeated Dayton Foodies in his Forties. It’s time for a Food Adventure, so ring the bell, and let’s get it on.

HERE’S THE SKINNY:

— Fun atmosphere, where the dining tables are inside a boxing ring. There are also old articles on the wall about various fighters from the 1940’s-1970’s

— Owner/Manager Amy, comes in at 6am each day and makes all of the dough, fresh from scratch. It makes a big difference, you will see, in the taste.

Calzone with Pepperoni, Mushrooms and Green Peppers

— Amy also makes her own sausage & meatballs. She even makes her bread from scratch for Rocky’s menu selection of East Coast Style Subs.

— Family owned and operated since 1975, current ownership is 2nd generation. They still use the original pizza ovens for that great flavor!

— The hours are a bit tricky: Monday through Thursday, they are open 11am-2pm, then they close and reopen 5-10pm. Friday they stay open til 11pm, while Saturdays and Sundays hours are 11am-11pm, and 11am-10pm respectively.

Now lace up your gloves, you are about to go toe to toe with Rocky’s “Must Eats !” Wait, unlace the gloves, it makes it easier to eat…..

MUST EATS:

— THE EB PIZZA (Everything but anchovies): Want “deluxe” toppings? Then you want the EB PIZZA . Yo Mick, the main event is their pizza. Rocky’s pies are a thinner crust and cut into small squares. As we said, the fresh dough is key here. **TIP: Some of you who like a crispier crust may request them to cook it “well done.”

— THE PEPPERONI PIZZA: A good, ol’ classic. With Rocky’s dough, cheese and sauce combination, you cant go wrong. Take your mouthpiece out before eating.

Entering the ring, from Dayton, Ohio …..

— EAST COAST ITALIAN SUB: Their most popular sub, served with onions and Italian oil, provolone, with an option for lettuce and tomato too !

— THREE INGREDIENT CALZONE: Pick your own 3 fillings, and enjoy the fresh dough that holds it all together. This calzone is definitely fork and knife worthy.

— EAST COAST TURKEY SUB: Nothing fancy, just one of the best quick turkey sandwiches out there. The fresh bread makes you wanna hold the sandwich like a teddy bear.

— TACO PIZZA: Grilled hamburger meat, crumbled, mixed with Mexican spices, and topped with 2 kinds of cheese. It is then baked and finished with a topping of lettuce and tomatoes. Spicy, tasty and filling. This is a unique tasting pie, and one of the top taco pizzas we have encountered. A Food Adventure favorite.

The menu also includes spaghetti dinners, burgers, salads and hoagies. Rocky’s Pizza Ring is the place to go, to put your taste buds in training.

Taco Pizza at Rocky’s Pizza Ring

Here is also something that you need to know. Rocky’s has a FREE Stand up Comedy Night on the second MONDAY of each month. Also every Monday is 1/2 price beer pitchers.

What are the future plans for Rocky’s? They are looking to get craft beer on tap, and partner with brushes and barstools for future events.

We have known about this place since the days of bellbottoms, and continue to get our fix every few weeks. It astounds us that so many people are still not aware this place exists. Don’t be one of the those people!

Whether you are sitting in the dining room ring, or grabbing some pizza to go, we hope you try this champ a try. The ownership works heard to deliver freshness every day. Rocky’s Pizza Ring in Beavercreek, will put your hunger down for the count!

Check out our KNOCKOUT photo gallery below, from our numerous visits to Rocky’s Pizza Ring !

Want to catch all of the jabs and uppercuts in the Dayton Food Arena? Then jump on Facebook and “like” Food Adventures, by clicking HERE.

[flagallery gid=95]

Ha Ha Pizza with Local Artist, Tom Watson III

February 17, 2014 By Dayton937 1 Comment

Pizza with Artichokes, Spinach, Fresh Garlic, Pesto, and Turkey Sausage

Some Food Adventures are inspiring. Take the case of local artist, scenester and zinester, Tom Watson III. In March 2005, he survived a brain stem stroke. What did he do next? He used art to recover his motor skills and heal his mind. Today some of his collection adorns the walls of Ha Ha Pizza in Yellow Springs for a limited art showing. Tom’s art show, titled “Entropy & Reclamation” will be running though March 2014. The event is named for his initial decay and chaos from the stroke, and his eventual reclaiming of a normal life.

We have actually eaten with Tom at HaHa Pizza a couple of times, since his first art show in 2007. We will get into the pizza in a bit, but first some history.

Tom’s story is one of overcoming obstacles, and never giving up. Since his stroke, his life has changed. He used the artwork not only to recover, he finished his degree, he married a loving wife, and has two wonderful sons. Again, an inspiration and not bad for someone who wasn’t expected to live through the massive stroke. He not only lived, he turned the entire ordeal into a learning experience. He tackled his nightmare head-on, using scans of his brain stroke in many of his paintings.

You might be cool, but are you “get a National Award from ‘The Fonz’ cool” like Tom ?

Tom exhibits his art locally from time to time but in 2011, it received NATIONAL attention, when Tom was awarded the first annual RAISE Award from the National Stroke Association. Watson received the Outstanding Individual Award in recognition of his efforts to advocate for stroke awareness and prevention through his artwork. The awards ceremony was held at the Denver Natural History museum in Denver, Colorado, and Watson was honored with the award by Henry “The Fonz” Winkler of Happy Days fame.

Tom’s art is unique and takes you through his mind and recovery. We asked why he uses cardboard instead of canvas for his paintings. His answer was that it all about recycling. Tom had to learn how to recycle certain uses of his brain and muscles, so the cardboard is a message passed down from his struggle. Today, Tom announced he is facing another hardship, as he was diagnosed with cancer in his tongue. With his positive attitude, he is certain to conquer this challenge as well.

So if you want to support an incredible story of a local man beating the odds, please take some time to visit Ha Ha Pizza this Friday or visit TOM’S WEBSITE HERE. You may find a piece you like. It is more than art, it is a symbol of perseverance.

Some of Tom Watson’s artwork on display at Ha HA Pizza Through March

WHAT: Art Reception Event “Entropy & Reclamation” at Ha Ha Pizza at 108 Xenia Ave in Yellow Springs

WHEN: Feb 21st, 5:30pm – 10pm

WHY: Showcasing local artist and stroke survivor Tom Watson’s artwork.

MORE INFO: http://www.facebook.com/tomwatson3rd.art

UPCOMING ART: Tom will also be the featured artist for April 2014 at North South Studios in Wilmington, Ohio.

Watson is also in discussions to be a featured artist at X*ACT Gallery in Xenia for the Xenia Arts Council in May or June 2014.

Want to support Tom? Then check out the art show or buy some hand-printed, silk-screened T-shirts, available at Urban Handmade store in downtown Yellow Springs.

Now about our FOOD ADVENTURES to HA HA PIZZA with Mr Watson…………

******HA HA PIZZA******

HERE’S THE SKINNY:

A slice from Ha Ha Pizza with Feta cheese option and more

— Iconic pizza joint located in Yellow Springs since 1971

— An Urban Legend says the name “Ha Ha” Pizza came from the sprinkling of a certain wacky weed on the pizza and the effects on customers. Other rumors swirl about “magic mushrooms” being used on 70’s pizzas.

— All pizza dough is made daily from scratch. Crusts choices include a Whole Wheat Crust option or a Traditional Flour Crust in 9 inch, 12 inch or 16 inch pies

— Causal atmosphere, also offering Calzones, Subs and a Full Salad Bar

MUST EATS:

— THE SALAD BAR: We recommend the one trip salad bar deal, it will fill you up for sure ! No iceberg lettuce here, just some fresh Romaine Greens. Grab some of the many toppings including Tofu and Garbonzo Beans ! Ohh did we mention incredible in-house dressings too ??? Yeah … they got that.

The salad bar features Romaine lettuce, Tofu and Garbonzo Beans for openers

— THE LUNCH SPECIAL: Your choice of a slice of pizza with 2 toppings and one trip to the salad bar for $5.99. Tasty and filling!

— THE EGGPLANT SUB: Perfectly broiled slices of Eggplant, mozzarella cheese, Parmesan cheese, and Ha Ha pizza sauce. Served with Mikesells Groovy chips, how appropriate !

— THE FALAFEL CALZONE:An interesting Garbonzo Bean mix, with green peppers, onions, HaHa Pizza Sauce and Mozzarella Cheese. This has to be a one of a kind, right?

— ARTICHOKE, SPINACH, PESTO, GARLIC and TURKEY SAUSAGE PIZZA: Want to try a delicious flavor combo? Try these 5 toppings on your pizza pie.

The bottom line, is this place is not a legend for nothing. Want a real Food Adventure? Try unique topping choices like bananas, water chestnuts, zucchini and falafel.

Whole Wheat Crust or White Flour Crust options on all pizzas

The Big Ragu and Crew are gonna try an anchovy and smoked oyster topping pizza next time for sure! Won’t you join us for a bite and a laugh at HA HA PIZZA???

Remember, we are not food critics, we are just 2 guys that love to eat. Want more from FOOD ADVENTURES? Then check out these “Miami Valley Foodies” and like them on Facebook HERE !

Check out our photo gallery below, showing off some of the numerous tasty meals we have had at Ha Ha Pizza. Have you been to Ha Ha? What is your take on local artist Tom Watson’s journey? Please comment below and be heard.

If you are interested in his artwork or a T-shirt feel free to contact the man, the myth, the legend, Tom Watson HERE ON FACEBOOK

[flagallery gid=77]