Pizza Making with Sbarro


As a born and bred New York, Sbarro was never my go-to place for pizza. However, during a recent press event I had the chance to learn more about the company and how they are going back to the original recipe that began in Brooklyn's Kings Plaza Shopping Center in 1967. Through this change, Sbarro has been re-training employees as they focus on a "fast-casual" environment - much like Panera - with decor changes, made-to-order pasta dishes and open-flame pizza ovens. They are also changing the ingredients with a focus on keeping it simple by using whole peeled San Marzano tomatoes and whole milk mozzarella cheese that is now shredded on site. Executives at the event noted that this will change how their pizza looks and tastes with a thin and golden brown crust that they were renowned for.


I also had the chance to meet with celebrity nutritionists, the Nutrition Twins, Tammy Lakatos and Lyssie Lakatos where I learned more about Sbarro's skinny slice, which is their new pizza with only 270 calories. This is the result of using less mozzarella cheese and by adding in tons of veggies like Roasted Red and Green Bell Peppers, Portobello Mushrooms, Sweet, Caramelized Onions to make it a satisfying slice. I loved learning more about creating dough as I kneaded and rolled out my pizza dough and even made my own crust. I also had the chance to try the skinny slice, and I really loved the savory crust and delicious tomato sauce that was complimented so well with the veggies.

Around since 1967, Sbarro has become an iconic name in pizza that they are now reinventing to connect their roots by offer consumers the pizza that made them famous in the first place.

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Momtrends was not paid for this post. We took home the pizza that we made.

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