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Front Page - Friday, June 9, 2017

Home Slice Pizza opens on 23rd Street

A Reggie the Veggie and a Meat Monster go into the oven at Home Slice Pizza. - Photograph by David Laprad

A new pizza establishment wants to prove that quality and value can go hand-in-hand.

“We want to give our customers more bang for their buck but still deliver the kind of pizza that makes them want to come back,” says Josiah Johnson, general manager of Home Slice Pizza.

Located at 2000 E. 23rd St., just off exit four of Interstate 24, Home Slice offers a variety of house pizzas created by Johnson as well as the opportunity for customers to build their own.

Ranging from the Reggie the Veggie, which comes with bell peppers, spinach, banana peppers, black olives, mushrooms, and diced onions and tomatoes, to the Meat Monster, which is covered with ground beef, pepperoni, Italian sausage, smoked ham and bacon bits, Home Slice sets out to offer something for everyone.

Johnson says Home Slice uses only fresh ingredients. “We worked long and hard to select the vendors that would bring us the best,” he says. “And we get a truck in three or four times a week. It’s the only way we can make sure the spinach leaves on our Reggie the Veggie are the freshest they could be.”

Johnson adds he doesn’t take any shortcuts, either. For example, Home Slice makes its own sauce – a sweet and savory mix that comes on every pie – and boasts its own Romano, provolone and mozzarella cheese blend.

Johnson says he’s especially proud of the crust that provides the foundation for these ingredients. “It’s not a thin crust and it’s not a thick crust,” he says. “It’s designed so that every bite, from the outside to the middle, has a crunch.”

Customers can also order a garlic-infused crust with any pizza.

Johnson has no qualms revealing that his not-so-secret ingredient in his crust is cornmeal – but he won’t give away the ingredients that go into his sauce. “I need to hold a few of my cards close to my chest,” he says, laughing.

Quality was Job 1, Johnson explains, and affordability was Job 2.

Small pizzas, which Johnson says are a good size for one, start at $4 for the cheese and go no higher than $6 for the Meatball Meltdown, the Happy Hawaiian, the River City Rocket and others.

The prices go up from there, but not much. “The price of our large supreme pizza is $13, which is well below what a large pizza at a chain goes for,” Johnson says.

Other items on the menu include a meatball sandwich, a hot ham and cheese, garlic knots, spicy cheese bites and cinnamon knots. Canned and bottled drinks are available as well. Salads are coming soon.

Johnson paid his dues opening and running two pizza establishments in Lakeland, Florida. He and his wife and kids moved from Clarksville to Chattanooga in April to open Home Slice after Johnson successfully pitched the Home Slice concept to the owners.

Johnson opened Home Slice a mere three weeks after securing a space. Although initially offering only take-out, the restaurant now has seating for up to 16.

Home Slice will aim to satisfy pizza cravings 11 a.m.-10 p.m. Monday through Thursday and 11 a.m.-midnight Friday and Saturday. The pizzeria is closed on Sunday.

Josiah and his business partners have big plans. Once the inaugural location is doing good business, they plan to open more Home Slice establishments throughout Chattanooga.

For now, though, Johnson just wants to focus on making great pizza.

“If you carry one of our pizzas out the door and you’re not satisfied with the taste, we’ll make you another pizza or give you your money back,” he points out. “Just come and try one out. I believe it won’t be your last.”

Home Slice Pizza

423 531-3500