MASTER PIZZAIOLO
Deluca’s named ‘Absolute Best Pizza’ in state
Uproxx recently named Deluca’s Pizzeria “The Absolute Best Pizza” in Arkansas, a distinction that is not lost on its owner who, along with other local restaurateurs, has been challenged this year by the COVID-19 pandemic.
“Pizza is sunshine on a plate; it’s just very comfortable, and it just makes you feel good, especially now with disconnection in the world and people being isolated and separated” because of the pandemic, Anthony Valinoti said.
“One bite, after another bite, it’s very comforting to eat, it really is.”
In an article published Oct. 5 by the entertainment and popular culture news website, Uproxx Life Writer Zach Johnston said, “unless it’s your home state, you’re probably not going to call out Arkansas as a spot for ‘must-eat pizza.’”
“Let’s change that,” Johnston said. “Deluca’s Pizzeria is doing Brooklyn pizza in the heart of Arkansas with a keen eye on keeping things local, fresh, and very seasonal.”
Valinoti, originally from New York, said “Brooklyn-style” pizza is what he grew up with and loves most.
“Brooklyn-style pizza really refers to kind of that whole northeast region between New York, New Jersey (and) Connecticut,” Valinoti said. “It’s a very thintype pizza; it’s very minimalistic in a lot of ways. It’s generally cooked in a brick oven and it’s kind of crispy, and it’s a little chewy.
“I grew up in Brooklyn, N.Y. Basically, this is just re-replicating this childhood memory that I had when I lived in New York. Once I left New York 25 years ago, no one could make that kind of pizza, and I was just frustrated, so I decided to do it myself.”
As for keeping things “local, fresh, and very seasonal,” Valinoti said this is accomplished by sourcing most of their ingredients used to make a Deluca’s pizza from local farmers.
“Everything we possibly can” comes from local farmers, he said including the basil, tomato, cucumber and onions
and “anything that’s from the ground; we have a guy who is going to get us 100 pounds of olives next year. We try to keep everything as seasonal as possible, and it really turns out to be a great thing because the produce here in Arkansas is absolutely incredible.”
According to Johnston’s article, Deluca’s is also a great place to watch a “master pizzaiolo” do their work.
“The dough is tossed inhouse and in very limited quantities,” Johnston said. “You may actually want to call ahead to reserve a pie. We’re not kidding.”
Valinoti said with only a certain amount of pizza dough made per day, only a limited amount of pizzas are made, but he notes this is the “right” way to do things.
“I’ve always made the dough by hand, from day one,” Valinoti said. “I learned how to do that in Italy, and I just felt it was the right way to go about it.
“So that’s why, again, it tends to be in limited quantities, because it’s all made by hand the day before, and it’s a lot of work, believe me. … We just know how to do it by hand, and it’s a very satisfying way of doing it.”
As for what to order at Deluca’s, according to Johnston’s article “The Patsy Searcy Pie” is the way to go. While
Valinoti agreed The Patsy Searcy Pie is “hot, it’s spicy, it’s sweet,” and also one of the restaurant’s most popular picks, as a “New York guy” who loves cheese pizza, the “Sidetown” pizza is his personal favorite.
Deluca’s first opened about seven years ago at 407 Park Ave. About two years ago, the restaurant moved to its current location at 831 Central Ave. and is currently open for limited capacity dine-in under the state’s COVID-19 guidelines, as well as takeout.
“Restaurants are very important to the fabric of the community,” Valinoti said. “They’re places where people gather, they’re places where families celebrate anniversaries and birthdays, and people go on dates; and having that shut down on us was really, really difficult. … Keeping our customers safe is obviously the biggest priority we have now, and we’ve done that through social distancing … it’s been a toll on everyone’s business.
“I’ve been very grateful for the support we’ve received from not only Hot Springs, but the support from around the state of Arkansas, and all the people who come visit us from, you know, Dallas and Oklahoma and Louisiana and Alabama. It’s amazing how people still come to join us to eat.”