Dear Guest,

Hi, my name is Glen Brailey. My pizza journey began many years ago when I started working for Domino's Pizza in my early college days.

A few years later, another ex-Domino's employee and I started our own little pizza shop on Salem Avenue called "Dayton's Original Pizza Factory". We learned a lot about business, pizza, and guns (it was sort of a rough neighborhood) in those early years and had the privilege of serving awesome gourmet and traditional pies to adventurous pizza connoisseurs. (Bill Daniels still makes delicious pizza at his current Pizza Factory location on Wayne Avenue in Dayton...give him a try sometime too!)

In 1995 I opened another pizza venture called Pacchia Wood Fired Pizza in Dayton's Historic Oregon District. This little restaurant, with its copper-clad oven and big-city ambiance, quickly prospered and lasted until I sold it in 2008.

Not really knowing what was next in my pizza odyssey -- perhaps even thinking my days of spinning dough were over -- I discovered an empty pizzeria space in the Mall at Fairfield Commons in Beavercreek (my home town). The space was great, the rent was right, and I was yearning to toss dough again! So, voila, Spinoza's Gourmet Pizza & Salads was born!

Thank you for joining me on my pizza journey. I think you will discover the difference that passion and experience can make when it comes to pizza.

So what makes Spinoza's pizza different?

Glad you asked. Let me take just a minute to tell you what we do different from the "fast-food" pizza places…

Dough:
First of all, we age your pizza dough for several days to bring out the flavor. You know how cheese, beer and wine get better with age? Same thing with dough. It takes time for the yeast and sugars to interact and develop a rich, complex flavor. Plus we use only the finest high gluten "spring harvest" wheat flour rather than "budget- priced" flour used in many other pizza places.

Sauce:
We use only the freshest seasonings in each batch. We expertly "fold" the seasonings into the sauce and allow it to steep for a minimum of twenty four hours. Plus, our sauce is blended from several different textures of tomatoes, all grown and fresh-packed from a single source in California from July to September each year. This gives our pizza sauce a consistent taste and hearty texture you just won't find with ordinary "runny" pizza sauce. Yes, it's more work than just opening a can of tomato sauce and adding sugar or powders like others do. Great flavor doesn't come straight out of a can.

Cheese:
A lot of places keep costs down by cutting corners on their cheese…they use a lower cost cheese blended with fillers and binders. You'll never find that on your pizza in my restaurant. We are proud to use only Grande Cheese Company Mozzarella and Provolone…the finest (and most expensive) pizza cheese available!

Pepperoni:
Our pepperoni is all-natural and made in Columbus, Ohio by the Ezzo Sausage Company. Other companies add filler and artificial flavors based on computer programs that monitor the price of pork and make adjustments to the "recipe". Not Ezzo…their Old-World recipe and commitment to quality remain consistent.

Anyway, I think you get the idea…but as a great man once said:

*Ok... he actually said "things" - but pizzas are things too!