Chewy Japanese Pizza Crusts

Mochiko Mochi Pizza, founded by Peter Yen and Ty Mahler, has introduced a new type of pizza crust made from mochiko flour, a glutinous rice flour traditionally used in Japanese desserts. This innovative crust is characterized by its unique texture, which is crispy on the outside and chewy on the inside. The concept was inspired by the founders’ interest in exploring savory applications for mochi, a staple in Japanese cuisine. The crust was developed during the COVID-19 pandemic, with Mahler experimenting with different iterations to achieve the desired texture.

The menu at Mochiko Mochi Pizza features a variety of pizzas with Asian-inspired toppings. Some of the offerings include pepperoni with mozzarella cheese, tomato jam, and garlic chives, as well as spicy minced pork with mozzarella, spinach cooked with sesame oil, and Romano cream sauce. Other options include soy sauce-braised beef with corn, mozzarella, and roasted garlic kimchi, and a chicken curry pizza with Japanese-style fried chicken karaage, mozzarella, corn, jalapeño peppers, Japanese-style curry sauce, and cilantro. The most popular order is a "combo," which allows customers to try multiple flavor combinations on one pizza.