Pizza Today - May 2020 - 48

heavy as a brick, but feel light as a
feather."
And it does.
Arena was right: there was just
something special about Decker's.
Same formula, same ingredients,
slightly different mix, according to
Arena. Says Decker: "John's pizzas are
always amazing. He pours his heart
and soul into them. He has taught me
a lot over the years."
But what you can't teach, at least
not easily, is passion. Either deep
down in your gut you want to be the
best and are fueled by a fire to excel,
or you aren't. Not everyone has that
drive, that it factor, that burning desire
to transcend mediocre and good and
settle for nothing less than great.
Those who have it are the ones who
stand out. Decker, says Arena, has it.
"And that's why it's so important
to me, especially now as I'm getting
older, to really recognize Chris and
everything he does and to shine the
spotlight on him," he says. "He's never
wanted that, but it's time. The industry
needs to know how good he is and he
deserves to be up on that stage with
the best of the best."

brilliant guy, a world-class pizza maker
and anyone who has worked with him
will tell you that."
While filming a pizza demonstration
for Pizza Today recently, Audrey Kelly of
Audrey Jane's Pizza Garage in Boulder,
Colorado, walked viewers through the
steps she takes to produce her Sicilian
pie. She makes only 10 per day, and
when they're sold out, they're sold out.
When asked where she turned when she
was learning to make a Sicilian pizza, the
answer came readily: "Chris Decker in
Las Vegas," she said.
John Arena walks alongside the
make table at one of his Metro

Pizza locations and grabs a pan with a
par-baked dough. He's going to make us
a Sicilian, but not because we need more
food for the photo shoot. He's already
made us plenty of pizzas to photograph.
No, he wanted us to see something with
our own eyes and feel it with our own
hands and mouths.
"Mine will be pretty good if I'm
having a good day," the humble and
self-deprecating Arena says. "But Chris',
when you have his, you'll notice the
difference. He does it just a little bit
differently during the process, and the
end result is ... well, it's just better."
Decker says his goal when making a
Sicilian is for the finished crust "to look

To that end, Arena decided
to give Decker his own concept.
When we were in Las Vegas visiting
Metro Pizza, we went to see the
location that one day will be brought to
life with, as Arena says, "Whatever Chris
wants it to be."
Explains Arena: "It's going to be
totally Chris' concept. He can do
whatever he wants with it and I'll
support it. He's making all the decisions
on equipment, ingredients, menu, name
... everything. It's all his."
For his part, Decker is obviously
excited about the opportunity.
"It's going to be a lot of fun," he says.
"It's going to be stressful - it already
is - and challenging, but fun. I've had
a lot of opportunities over the years to
go out on my own but never wanted to.

4 8 / P I Z Z AT O D AY. C O M / M AY 2 0 2 0

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http://www.PIZZATODAY.COM

Pizza Today - May 2020

Table of Contents for the Digital Edition of Pizza Today - May 2020

Pizza Today - May 2020
Commentary
Contributors
Expo Spotlight
Meet The Makers
Conversation
Man On The Street
Tony’s Trending Recipe
Knead To Know
Destinations
workplace violence
Mozz: slice, shred or dice
Build a pizza using the five tastes
The neapolitan way on any style
Ada online
New horizons
Product showcase
Reader’s Resource
Pizza Today Yellow Pages
The Marketplace
Mike’s Monthly Tip
Pizza Today - May 2020 - CT1
Pizza Today - May 2020 - CT2
Pizza Today - May 2020 - Pizza Today - May 2020
Pizza Today - May 2020 - Cover2
Pizza Today - May 2020 - Commentary
Pizza Today - May 2020 - 4
Pizza Today - May 2020 - 5
Pizza Today - May 2020 - 6
Pizza Today - May 2020 - 7
Pizza Today - May 2020 - Contributors
Pizza Today - May 2020 - 9
Pizza Today - May 2020 - Expo Spotlight
Pizza Today - May 2020 - 11
Pizza Today - May 2020 - Meet The Makers
Pizza Today - May 2020 - 13
Pizza Today - May 2020 - Conversation
Pizza Today - May 2020 - 15
Pizza Today - May 2020 - Man On The Street
Pizza Today - May 2020 - 17
Pizza Today - May 2020 - Tony’s Trending Recipe
Pizza Today - May 2020 - 19
Pizza Today - May 2020 - Knead To Know
Pizza Today - May 2020 - 21
Pizza Today - May 2020 - 22
Pizza Today - May 2020 - 23
Pizza Today - May 2020 - Destinations
Pizza Today - May 2020 - 25
Pizza Today - May 2020 - workplace violence
Pizza Today - May 2020 - 27
Pizza Today - May 2020 - 28
Pizza Today - May 2020 - 29
Pizza Today - May 2020 - 30
Pizza Today - May 2020 - 31
Pizza Today - May 2020 - Mozz: slice, shred or dice
Pizza Today - May 2020 - 33
Pizza Today - May 2020 - 34
Pizza Today - May 2020 - 35
Pizza Today - May 2020 - Build a pizza using the five tastes
Pizza Today - May 2020 - 37
Pizza Today - May 2020 - 38
Pizza Today - May 2020 - 39
Pizza Today - May 2020 - The neapolitan way on any style
Pizza Today - May 2020 - 41
Pizza Today - May 2020 - 42
Pizza Today - May 2020 - 43
Pizza Today - May 2020 - Ada online
Pizza Today - May 2020 - 45
Pizza Today - May 2020 - New horizons
Pizza Today - May 2020 - 47
Pizza Today - May 2020 - 48
Pizza Today - May 2020 - 49
Pizza Today - May 2020 - Product showcase
Pizza Today - May 2020 - 51
Pizza Today - May 2020 - Pizza Today Yellow Pages
Pizza Today - May 2020 - 53
Pizza Today - May 2020 - 54
Pizza Today - May 2020 - 55
Pizza Today - May 2020 - 56
Pizza Today - May 2020 - 57
Pizza Today - May 2020 - The Marketplace
Pizza Today - May 2020 - 59
Pizza Today - May 2020 - 60
Pizza Today - May 2020 - 61
Pizza Today - May 2020 - 62
Pizza Today - May 2020 - 63
Pizza Today - May 2020 - 64
Pizza Today - May 2020 - 65
Pizza Today - May 2020 - 66
Pizza Today - May 2020 - Mike’s Monthly Tip
Pizza Today - May 2020 - Cover4
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