The restaurant will specialize in Neopolitan-style pizza cooked in wood-fired ovens that reach an interior temperature of 800 to 1,000 degrees and can cook a Naples-style pizza in two minutes or less, Soller said. The 6,000-square-foot, 125-seat pizzeria and beer hall will have communal seating at picnic-style tables and a casual, open environment. It will feature a variety of craft beers on tap.
Old Scratch Pizza has hired 30 and is still looking to hire cooks, Soller said.
Hours for the new restaurant going forward from Oct. 18 will be 11 a.m. to 10 p.m. Tuesday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday, and 11 a.m. to 9 p.m. Sunday. It will be closed on Mondays.
The restaurant is owned and operated by Soller and his wife Stephanie Soller of Oakwood, who met while both were attending and later graduating from the New England Culinary Institute.
Eric Soller served as operations manager for Dayton-based Solganik Food Group for six years until 2006, and has managed hotel and catering kitchens in Oregon, Michigan and Colorado. Before launching Old Scratch Pizza, he was employed by Troy-based Hobart Corp.
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