A word about our pizza.

Actually, a bunch of words.  Anyone who reads this is likely as thoughtful about their food as we are.

Our Crust

Mama Bosso’s distinctive characteristic is our crust.  We use high protein flour.  High protein flour generates gluten, which is the distinctive feature of pizza dough.  Gluten makes dough chewy and crispy when it’s baked.

We allow the dough to slowly ferment in a cooler over night.  This slow fermentation allows the dough to rest and develops that distinctive yeasty flavor of pizza dough.  The leading brand of pizza right now uses baking powder – like you find in cake – to make the crust rise in the oven.  We do not feel this is an authentic style of making pizza crust.

As a result, when you bake a Mama Bosso pizza in a hot oven, right on the rack, the crust rises and sets with that distinctive brown, bubbly look just like your local pizza parlour.  Compare our crust to the leading national brands.  You’ll see that some national brands’ crust is stamped from a sheet and the edges are sheared and won’t round when it bakes.

Our Cheese

We use low fat part skim mozzarella cheese from California dairy herds.  We reviewed over 35 different types of mozzarella cheese and found that the mozzarella cheese from the California dairy herds were more consistent over time.  We shred our own cheese daily and do not blend it with any less expensive cheese.  We’ll continue to look at our cheese as we believe that Wisconsin is also a great source of cheese.  When we find a source that is comparable to our current cheese, we’ll prefer local over distant.

Our Sausage

We use our own custom lightly seasoned crumbled sausage blend from Iowa pork.   We don’t use any fillers.  Look at the label of the national brands and you’ll see the term “pizza topping” instead of sausage.  This is because “topping” uses soy protein and other fillers to control cost, flavor and consitency.

Our Sauce

We make our own sauce with pureed tomatoes and a special seasoning blend.  There’s no corn syrup.

Our Pizza Line Up

• Sausage – Our famous crust is topped with our own sauce, our own sausage and house shredded mozzarella cheese.
• Pepperoni – We top our crust, sauce and cheese with 20 slices of pepperoni.
• Cheese – Simple.  Crust.  Sauce.  Awesome house shredded mozzarella cheese.
• Hot Mama – We spice up our sausage pizza with a little habanero sauce.
• Garlic – We apply a garlic spread on our crust, then add our own sausage, some chopped onions and our house shredded cheese.
• Mama’s Special – We start with our sausage pizza then add onions, sliced green olives and pepperoni.
• Sauasage & Pepperoni – Again, we start with our sausage pizza and add a handful of sliced pepperoni for additional flavor.
• Sausage & Mushroom – Our sausage is our best seller, so we offer it again with diced mushrooms sprinkled over the top.
• Canadian Style Bacon – We joke that it’s called Canadian “style” because the USDA doesn’t want the consumer to be confused that we’re adding cured Canadians on the pizza.  I may get into trouble for that comment.
• Vegetarian – We can get away with calling this vegetarian vs vegetarian “style” (see above) because there is no meat and therefore, not reviewed by the USDA.  We include our great sauce, onions, olives, peppers, mushrooms and shredded cheese.
• Farmer’s Breakfast Pizza – Not sure why a farmer is involved, but it’s way hearty.  We start with cheese sauce, add our sausage, diced cooked eggs, house shredded mozzarella cheese and a pile of shredded bacon.
• New! Mexican Style Pizza – We add refried beans to our sauce, then we use actual chorizo sausage, green peppers, onions, black beans, house shredded mozzarella and cheddar cheese.