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| Page Name | V Pizza |
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| Body | Raise your hand if you think V pizza has the best wings, Stromboli, cocktails or customer service anywhere, but the pizza is just “ok” or “pretty good”… The reality is that pizza preferences are so specific. Some people love NY style, some love Chicago deep dish, some love Detroit style and others love Sicilian….the list goes on and on…. For people who don’t know our background, we started V Pizza about 11 years ago, after two of the three owners went on a mother/son trip to Italy. Just a few short months after we got home, we were presented the idea to open a pizza place in Jacksonville. We agreed to do it, but only if we could bring the ovens, the dough, the buffalo mozzerela, the Prosciutto di Parma, the Calabrian peppers, etc. — directly from Italy. We wanted to recreate exactly what we had in Naples! By almost all accounts, we have been very successful. Unfortunately there is just one comment that has been regular and reoccurring for the last 11 years…. “Their cocktails are amazing but the pizza is always soggy” “Those are the best wings I have ever had but the pizza is just OK” “I’m so glad that I found the V Stromboli, it’s my go-to when I go to V Pizza because we don’t care for the pizza” None of the above things are facts, but they are a lot of people’s personal opinion. And by “a lot of people”, I mean thousands of comments like that over the years. So, for the first time ever, About 6 months ago, we ran a test in one location. We asked every customer who came in, the following question: Would you rather have “classic Napoletana” crust or a firmer version of the same Napoletana crust? When the customer asked what the difference was, we explained that they are both made with the same ingredients (Caputo 00 Italian flour, sea salt, yeast and distilled water only), but we just slightly change the ratio of water and yeast in the firmer version as well as mixing in a creation amount of proofed dough versus all being fresh. Lastly, we let the firm crust dough balls proof for a minimum of 24 hours. Low and behold, over a 2 week period of asking this question and over 1,400 orders….9 out of 10 people asked for the firmer version. It’s funny, I wasn’t surprised by the results at all….I was just more surprised that we could prevail when 9/10 people who try us would prefer a firmer crust than what we offer. I see this is a huge positive though! It’s a testament to the customer service, the other food offerings and the amazing cocktails that have gotten us to where we are. What’s the potential if we offer a firmer crust that so many people really prefer???? We know that we cannot be everything to everyone, and we will never try to be! We will never depart from using the absolute best ingredients in the world, without exception! And most importantly, we will always offer an exceptional Napoletana style pizza…made with the best Italian 00 flour and topped with ultra high quality Italian ingredients We will continue to do everything above, while making a pizza that the crust is a little more firm and the top of the pizzas are a bit less watery. In the next few weeks you will notice your closest location moving to this slightly more firm crust. It will NOT be a major difference and there will be no changes in quantity or quality of products on your pizza. This is something we have been working on and testing for the last 5 months. In no way does this save us money or time. As a matter of fact, it takes more time and effort to make the dough this way. We know that a lot of you don’t like change. AND we understand that we have a lot of HUGE fans of the current recipe. What I am asking for is a little grace and to just give it a chance! We are confident you will love the very slight changes and over time even the biggest fans of the current recipe will love this new one just as much too!!!! *In an effort to be as transparent about this change as possible, the pictures are the exact communication that our staff is getting as well. |
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| Current Page Name | V Pizza |
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| Page Profile Uri | https://www.facebook.com/VPizzaJax/ |
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