Pizza Quest: The Sconizza — Something Almost Completely Different Yet Familiar

Welcome back to Pizza Quest.  It’s been a while since we last posted a video here, but we’ve lined up a new season of interesting interviews for you so please spread the word.

For this season opener, I have a special treat for both professional and home baking pizza freaks. Allow me to introduce you to Kirk Dobihal, the creator of a Detroit Pizza/Scone hybrid called The Sconizza. Kirk and I have been corresponding for over six months about this, and he even brought me some samples a few months ago when he was visiting family here in Charlotte, and I can attest to the fact that these things are awesome!! I will say only this more about them and then we’ll let Kirk show us how they’re made in this recently recorded Pizza Quest interview from his home kitchen in Lincoln, IL (which, by the way, is the only town or city named for Lincoln while he was still alive, so put a pin in that factoid for your next round of Jeopardy or Trivial Pursuit): Imagine a slice of Detroit-style pizza with a maximum amount of crispy cheesy frico in each bite. That’s a sconizza! Frankly, I think it’s brilliant and expect to see them popping up everywhere within the next year.

Kirk, thanks so much for coming up with this fabulous idea and for sharing it with the world here on PQ. Folks, get ready to add a new product to your repertoire and remember, you saw it here first on Pizza Quest!