Fricano's® Pizza
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Fricano's® pizza is the original and most famous pizza in Michigan. The incredible
Fricano's® pizza has stood the test of time, and people are excited about the new location
in Grand Rapids, MI, Fricano's Pizza,
and Muskegon, MI, Fricano's Muskegon Lake, serving perfect Fricano's® pizzas
known at the Grand Haven, MI location for
over 50 years, the Alamo, MI location and the Holland, MI location for
over 20 years. The reputation we have achieved and mystical nature of our pizza and history comes from our customers knowing and supporting the best
pizza that we can make, and they are thankful that we have never changed our pizza recipe
or quality of ingredients. How far would you travel for
a pizza? Probably to the nearest location down the street and order the same
o, same o, pizza you could get from any pizza joint in town. Most pizzerias
order the same supplies from all the same food distributors and make
basically the same mundane, run-of-the-mill pizza. Fricano's®
pizza is nothing like any of these at all. Totally different in appearance,
aroma, and most of all, taste. Why else would the Fricano faithful travel 20
to 30 miles on a weekly or monthly basis in their quest for this unique and
addictive taste.
At the Grand Haven location to travel from Grand Rapids, Holland, Ludington, New Era,
Jenison, Hudsonville, Muskegon, and beyond is the norm. Fricano's® Pizza has appealed
to so many people for so many years that they have cultivated patrons from other states.
Frozen Fricano's® Pizzas have been requested and sent to states like Utah, Wisconsin,
Florida, Colorado, California, and New York to name the most recent shipments. Can you
imagine a pizza so good that people who have eaten it have enjoyed it so much that they
can’t stand to be without it? When the craving hits, and believe that it will, you
will go to great lengths to be able to enjoy a Fricano's® pizza just one more time. |
EBA
This is the standard Fricano's® pizza fresh from the oven and steaming. The
everything but anchovies (pepperoni, mushroom, green pepper and Italian sausage) 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.
7 pizzas in the oven - almost done. Doug Fricano works the ovens at Fricano's Pizza, carefully checking the pizzas to see if they are done and rotating the pizzas 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® EBA (everything but anchovies) pizza. We use scissors instead of a pizza cutter
because it works much better with our pizza.
A Fricano's® plain cheese pizza. This is a very popular request, especially for
children.
A Fricano's® pepperoni and Italian sausage pizza. This is also a very popular request.
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.
Description and Ingredients:
It is difficult to describe Fricano's® pizza with just words and pictures because you must
sample it yourself to understand why it has achieved legendary status. The Smell and
Appearance are amazing. We never compromise on the quality of our ingredients.
Fricano's Pizza is very low in carbohydrates. Nutritional Information is
available upon request.
It's hard to believe they look this innocent before they are cooked.
Our pizzas are a combination of many top quality ingredients balanced with all the
right spice in just the right proportions carefully baked in extremely hot ovens. All
done under the watchful eye of Doug Fricano. He demands that every pizza that comes
out is baked the same as when Gus opened his own oven door
to pull the first one out way back in 1950. Tradition does mean a lot when talking
about the Fricano's® pizza pie.
The most remarkable aspect of Fricano's® pizza is that it is very tasty with
intriguingly tangy, spicy and other pronounced flavors.
 The
Crust
In this picture you can see the thickness of the crust, and in the center it is curling
up. The flaky wafer 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
Sauce
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
Cheese
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 our five toppings are all that is needed to create top quality
pizzas.
 The Seasonings. "Bird Seed"
A close-up view of a cheese only pizza. The bird seed can be seen as green specks.
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.
A Fricano's® pizza with everything (including the anchovies, just the way they like it over
in Palermo, Sicily.)
See our more pies page for more pizza pictures.
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