MONDAY REPORT: Thanks to Todd for the tip. If you’re thinking about pizza for dinner, Pagliacci isn’t available as an option, unless you head off-peninsula. The West Seattle restaurant is closed through Wednesday, according to the Pagliacci website, for the installation of new ovens. (We have an inquiry out to see if the new ovens will increase capacity or otherwise affect operations.)
TUESDAY UPDATE: Pagliacci’s COO Jeff Woodruff, a West Seattleite, replied:
West Seattle will be our 7th store to transition to the new ovens. The closure lasts 3 days so we’ll be back open for lunch on Thursday the 11th.
Cooking hand-tossed pizza directly on stone is fundamental to what we do and for 46 years we’ve used a basic gas-fired stone deck oven to accomplish this. While the quality meets our expectations, these ovens are not easy to use.
In recent years we’ve discovered a conveyor stone deck oven that it easier for our team to use, produces a more consistent bake at a faster pace and utilizes less gas. It’s been a big investment but one that benefits both our employees and our customers.
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