For many people, pizza is more than just a quick, easy meal. It represents a time of togetherness, it sparks a memory, and it just makes people feel good. At Casey’s, pizza evokes those feelings not just for the person who enjoys the slice but also for the people who make that delicious food.
Casey’s pizza has been around for 40 years, which is almost as long as the company, itself. Those four decades have seen huge changes in the food industry, but one item remains the same for every slice that comes out of Casey’s kitchens. The dough is made fresh, and the team members take pride in their craft.
During a recent conversation with Casey’s Chef Andrew Kintigh, the chef pointed out immediately that Casey’s pizza is more than just a grab and go slice when the craving hits. He said, “it is the core of the community.”
That purposeful intention to make the dough from scratch, to use quality ingredients, and to put the guest first is paramount to Casey’s success. As Chef Andrew explained, “we speak to the guests and get that feedback to better understand what they're looking for from Casey’s.”
That concept is applied to each menu innovation that the brand has rolled out recently. As Chef commented, “we play in the space where people are familiar with the flavors.” Without going totally extreme on any given ingredient or topping, Casey’s tries to push guests yet roots that food in that craveable foundation. It is one of the reasons why the brand’s jalapeno popper appetizer inspired pizza was a huge hit. It took that tasty bite and transformed it on a bigger scale.
One of the reasons why Casey’s can lean into its creative side is because the brand’s crust is the flavor foundation for everything. Every morning, team members head to the stand mixer to start the process. They take pride in the process.
Chef Andrew believes that the dough’s flavor profile adds to its versatility. He stated, “when people ask what does our dough taste like, I say that it reminds me of a fresh bake Pullman loaf. That true, fresh flavor, with a little bit of yeast, a little texture, and a nice rise, is a blank canvas for all these different flavors. We are fortunate to be able to be creative with flavors and combinations on that dough.”
As other pizza brands stuff their crust, Casey’s appreciates that finding ways to infuse flavor into each and every offering can be beneficial. But, it cannot be at the detriment of taking away from their superior dough.
Chef Andrew believes, “we are lucky that our founders had the foresight 40 years ago to say that we are going to make our pizza dough in house. That is the baseline, the expectation. We need to protect that. I would prefer to leave that blank canvas and add toppings to it. There are plenty of ways that we can bring flavor innovation in that way.”
While the dough is the foundation, Casey’s has and continues to be the leader in the breakfast pizza space. Whether guests grab a slice with their coffee on the way to work or pick up a whole pie later in the day, it is the flavor that sets the brand apart.
As Chef explained, Casey’s is different from its competitors because it “plays in all part of the day.” Whether breakfast is eaten as the sun rises or sets, the food option is available when people want it.
Although the classic breakfast pizza will always be on the menu, menu innovation is key. Whether it is customer feedback or reaching out to staff whose ideas even sparked a limited time offering, Casey’s understands that it needs to balance all the concepts. Luckily, that freshly made dough stretches to reach all ends of the flavor spectrum.
What could be the next big launch for Casey’s pizza? No matter the flavor, Chef Andrew keeps one concept front in mind. It all comes down to the guest. If they do not crave that slice, the pizza will not be part of the menu.
Looking at the current menu, there could be some development in the dessert space or shareable appetizer space. While Chef did not reveal any definitive details, he wants to think beyond just a slice with a sweet topping. Given the versatility of that dough, there are many ways to wrap up a dessert treat.
With Casey’s celebrating 40 years of pizza, one thing is clear. The brand will continue to hold its position in the pizza world. Freshly made dough, quality ingredients, and a strong connection to its community keeps the brand rising to the top. Ready to make a road trip to Casey’s and taste the difference?