This Midwest region you've probably never heard of makes the best pizza you've never tried:
, the Quad Cities region is a place of commerce, of industry; for a lot of people who've been here, it's often nothing more than a quick stop along I-80, somewhere in the middle of a multi-day, cross-country excursion.
"Our version starts with a custom molasses and malt blend that goes into all of our dough, which, by the way, is never frozen," Meeker tells me, wasting no time in tackling a lump of dough, old-school style, stretching and throwing and working it out to roughly 16 inches, leaving it to rest for a moment on a cornmeal-dusted wooden board.
For a proper Quad City-style pie, the tomato sauce, too often barely concealing a wealth of added sugars in other American styles of pizza, comes in spicier than you might be expecting, bringing a welcome kick to the mix. "None of our meats are ever frozen, they're always fresh—we try to use the best quality meat that we can buy, especially when it comes to the pork," says Meeker, estimating that their average sausage use each year runs in the neighborhood of about 179,000 pounds. A pound of sausage is said to end up on every pizza; a large Harris sausage pie can weigh around four pounds—because of the lean blend, and the draining process, there's no soggy, greasy mess at the bottom.
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