Click on a pizza picture to see a larger picture
This is the standard Fricano's EBA Pizza fresh from the oven. The Everything But Anchovies (Pepperoni, Italian Sausage, Mushroom & Green Pepper) or better known to many as the "EBA". Customers of over 30 years still think that it's the only style we make because it is such a popular request. But there are other options. Any combination of the five toppings will result in just a little variation from the other but always the unique and delicious Fricano's pizza taste.
8 pizzas in the oven. Doug Fricano carefully checks the pizzas to see if they are done. The pizzas are rotated to make sure they cook evenly, thoroughly and do not get burned. You can count on getting a perfect Fricano's pizza every time because Doug takes great pride in the finished pizza and is truly succeeding in his quest to serve the best pizzas he can.
A Fricano's plain cheese pizza. This is a very popular request, especially for children. Click on the picture and zoom in to see the quality of the
cheese with your very own eyes. You can see for yourself the quality that the Fricano's use and pride themselves on for last 60 years.
Doug is quick to praise his crew of 30-40 hard working employees he recruited from the area neighborhoods for doing such a good job building these fantastic pizza pies and working so well with him and his customers.
In this picture, expecially left of the middle, you can see the thickness of the very thin crust, which is one of the most important aspects of this amazing pizza. The flaky thin crust is browned on the bottom and on top is merged with the sauce where it meets the cheese and oils. The texture is crispy, browned, firm, never soggy and easy to chew. Although very thin, the crust is strong enough to hold its weight without bending when a slice is picked up.
The amazing sauce accentuates the crust, cheese and other toppings as it bakes in with the entire pizza pie during its sizzling short time in the oven. When you order extra sauce we put it on top of the pizza but you may request that the extra sauce be put under the cheese with the regular layering of sauce
The browned cheese (most customers love it even when the cheese sears to the outer edge of the crust) is said to be one of the best parts. The cheese is not very stringy because it is thoroughly cooked and separated from the oils and has absorbed the sauce.
The Toppings are of the very highest quality.
The Italian Sausage is mixed and seasoned in-house.
The Pepperonis are pleasantly zesty.
The imported Mushrooms are big and bountiful.
The Green Peppers are finely diced and fresh.
The Anchovies are always fresh and also imported from the Mediterranean.
No Onions are available even though many new customers ask for them. It is not necessary for a Fricano's pizza to have onions on it because they damage the taste and our five toppings are all that is needed to create top quality pizzas.
Our pizzas are topped off with a combination of complimenting spices that are called bird seed by our customers (actually it doesn't resemble bird seed at all, it's flakes more than seed.) Gus' sister Genevieve coined the phrase "bird seed" years ago and it has stuck ever since.