pizzeria
Audio source missing

Aravaipa Trail Talk – Episode 013 – Pizzicletta

Melia CouryAravaipa Trail Talk

Pizza Making: A Trail Running Metaphor


[mc4wp_form id=”7105″] The smell of yeast rising filled the air as a larger than normal entourage filled the small, corner pizzeria. There was the owner, Caleb Schiff and his employee, Jamil Coury (of course), Michael (camera man) and his wife Lori, Nathan and Antonio from Freak Brothers Pizza and me. This historic building once housed a textile factory; most of the industrial décor shows the love of the past with exposed brick and original flooring. Charmingly the floor plan is in the shape of a pizza slice. The group soon settled in the natural light filled restaurant to learn more about Pizzicletta.

Caleb Schiff, restaurant entrepreneur and trail runner, moved to Flagstaff 11 years ago to enjoy the trails and lifestyle. Years later he took a trip to Italy and fell in love with the pizza cuisine while cycling from town to town. Upon returning home he built a wood fired pizza oven in his backyard for fun. This became a popular spot for the community of runners to congregate after a nice run and have a pizza party. About 7 years ago a crazy idea came to Schiff while on a bike ride, he would open up his own pizzeria and name it “Pizzicletta.” An ode to bicycle (bicicletta) in Italian and his trip to Italy that sparked his hobby for wood fired pizza. Opening the doors of a restaurant is a lot like starting a race. There are months of preparation all-leading up to opening or race day. This cycle continues as the runner trains more between races, improving, and a restaurant finds its groove.

biking

(Caleb Schiff on his trip to Italy in 2007)

Wood Fired Pizza

Pizzicletta uses local ingredients, makes their own mozzarella in house and places a heavy emphasis on their dough. The “best part of the pizza is the crust.” So they use a natural leavening process that has the dough balls sitting in their walk-in cooler for about three days of fermentation. This natural sourdough, with only a slight sourdough taste, makes is easier to digest. By making the dough in this way it is better for people with gluten intolerances since it breaks down the gluten and strength of the dough creating an experience straight out of Naples, Italy. When asked about, “What makes their pizza different? Anything top secret?” the answer: no secrets. Fresh ingredients, long fermentation for the dough and a hot oven, 900 to 1,000 degrees of heat to be exact for about 60 to 90 seconds.

“The simplicity of running is that all you need is a pair of shoes. Although some say you don’t even need that.”

Pizza and running have more in common than one might think. Each has a beautiful ease. Pizzicletta offers a simple menu, partly from necessity of a small restaurant and partly from the mindset of not overdoing a pizza. “The simplicity of running is that all you need is a pair of shoes. Although some say you don’t even need that.”

Giro d’Elden

A value Pizzicletta continues to hone is the idea of evolving. Not to mention Schiff likes to empower his employees with running/ exercise. Each year there is a 21-day challenge doing “Giro d’Elden.” It occurs in conjunction with the 21-day bicycle race in Italy “Giro d’Italia.” Each employee has 3 days of rest during this time and can bike, hike or run up to the top of Mount Elden. Anyone can join in the fun. Each day someone joins their journey they can receive a complimentary pizza. “The most amazing part is standing on that summit just surrounded by a crowd of people from your community; it is inspiring.”

run flagstaff

(21-Day Challenge: Giro d’Elden)

Tour de Snow Bowl

This year Schiff is also continuing another challenge called: “Tour de Snow Bowl.” Every day of the “Tour de France” he and his team will hike or run up the road to the top of Snow Bowl. This is one of his training methods for Trasrockies. He and his team will be defending their title this year at the 10th Anniversary of the race. He remembers when he first moved here (Flagstaff), he was around the top 3. Now, while he hasn’t gotten a lot slower, it is not always true because the field is expanding with faster runners. Schiff shared a story about Chris Vargo leaving a $1,000 giant check on his truck. It was from Vargo’s last race. This joke just shows the depth of talent in the Flagstaff area. Schiff loves it when the runners or Olympians come into Pizzicletta; it just reinforces that community feel. This notion is also shown through the generosity of Schiff hosting runners as they visit Flagstaff. (Follow these two challenges and more on Instagram @Pizzicletta.)

There is a synergy between everything. Since the restaurant is only open for dinner it allows time for running, biking or cross-country skiing, in the winter months. Schiff enjoyed cross training in the winter; they do uphill skiing on the Snow Bowl trails (if you go when it is closed it’s free).

pizza

Flagstaff offers a unique experience for trail runners. Much like a perfect pizza it has all the right ingredients. Flagstaff’s elevation is at 6,909 feet, it is home to a plethora of mountains and a network of trails throughout the city, almost guaranteeing easy access to trails outside of any front door. It is about an hour from the Grand Canyon, which is more popular in the winter months. Schiff runs there about 20 times a year, or as much as he can. “Never gets easier but it is such an inspiring place.” Between the canyon, forest and mountains there is plenty of running options to love.

“Never gets easier but it is such an inspiring place (Grand Canyon).”

Trails in Flagstaff

When asked about more places to run near the city, Schiff gave us the inside scoop. A great one is the Fort Valley System. Park at a place they call the “Y” which is across from Schultz Creek Trailhead. North bound from here you can go all the way to the Grand Canyon without crossing a road. There is also a 10-mile loop he loves around Dry Lake Hills. Or from the “Y” to the top of Humphreys is about 30-miles round trip. Another option is to park at Snow Bowl and enjoy going up Humphrey’s on an 18-mile loop. One benefit of starting here is that there is lots of parking. There are also many opportunities to get major elevation gain. A classic loop is Kachina Trail, to Humphreys and finish on Weatherford trial. The view above tree line will take your breath away, and not just from the elevation increase. Finally there is also Mount Elden. From the bottom to top is about 2,300 feet of climbing. It’s a quicker way to gain lots of elevation. According to Schiff, there is just no place like Flagstaff that has access like this to so many great trails

Flagstaff is home to delicious pizza and delectable trails. After sharing some of his favorite trails, Schiff shared his favorite pizza on their menu. Marinara: classic cheese free pie with ripe tomatoes and fresh oregano, shaved garlic and olive oil. The simplicity speaks for itself. “Really great pizza is fresh ingredients on great bread.” Just as great running is enhanced by magnificent trails.

wood fired pizza

Pizza for Dinner, from Pizzicletta:

Address: 203 W Phoenix Ave, Flagstaff, AZ 86001 (South of the train tracks)

Hours: 5pm – 9pm (Weekdays) 10 pm (Weekends)

Website: http://www.pizzicletta.com

Mother Road Brewing: Also offers a select menu from Pizzicletta in their taproom next door, if Pizzicleta is full.

BONUS: After the cameras were turned off.

Caleb Schiff gave the Freak Brothers a two-minute tour of the facility. When they walked around to the oven and started to get it ready to light the boys ‘nerd-ed’ out over the types of firewood they use in their ovens. The wood burned in the oven can make a different in the final pizza product. Schiff also shared that he worked in a bakery in high school and recently has enjoyed making bread in the wood fired pizza oven as it cools down from a night of cooking pizzas. The bread is made with the same self-rising method as the pizza dough.

As part of the tour Schiff showed us where their new roof top addition will be built. It is set to debut by next summer. Soon patrons can enjoy roof top pizza as they gaze at the San Francisco Peaks in the not so distant horizon.

Fun Fact: Caleb Schiff also participated in our Flagstaff Big Pine race June 11th in the 27K where he placed 3rd overall with 1:57:01.

 

All photos from @Pizzicletta Instagram.

Author: Melia Coury