You may have (definitely) noticed that our pizzas don’t exactly fit the mold of “normal” when it comes to toppings. To put it simply, we like to get weird; at least when it comes to pushing the boundaries of pizza making. And, you know what? We wanted to do more than just make crazy toppings for our pizzas.

In comes Daniel Shumski, creator of the very popular Waffleizer blog, which he is now turning into a published cookbook (slated for release spring of 2014). Daniel offered the use of a few of his waffle irons, along with his expert waffle wisdom to help us conjure up some pizza-waffle hybrid creations.

Though we likely won’t be offering these waffled ‘zas in our restaurant anytime soon, we’re not ones to say “never”.  For now, we’ll stick to what we know best: gooey, crispy, melty slices of pizza. That’s something we can say we’re pretty happy about. And definitely something we’re thankful for. 

((Bonus points for those who know what the title quote is referencing.))