The Wiseguy pizza, pictured as a Detroit-style ($33) or New York-style ($23-35), is made with Slice House's signature tomato sauce, mozzarella, pepperoni and a sweet-and-spicy italian sausage, dollops of ricotta, drizzled in Tony's Hot Pepper Oil and garnished with green onion.
The Wiseguy pizza, pictured as a Detroit-style ($33) or New York-style ($23-35), is made with Slice House's signature tomato sauce, mozzarella, pepperoni and a sweet-and-spicy italian sausage, dollops of ricotta, drizzled in Tony's Hot Pepper Oil and garnished with green onion.
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Slice House by Tony Gemignani Brings Iconic Pizza Styles to Utah

By
February 19, 2025

Food

Slice House by Tony Gemignani
1332 Foothill Dr, Salt Lake City, UT 84108
(385) 464-5565
Sun-Thurs, 11 a.m.-9 p.m.; Fri-Sat 11 a.m.-10 p.m.
slicehouse.com

Salt Lake City’s pizza scene has leveled up with the arrival of Utah’s first Slice House by Tony Gemignani — the 13-time World Pizza Champion. Known for its chef-driven approach, Slice House originated in Northern California’s Bay Area, Gemignani’s hometown. The franchise specializes in four distinct American pizza styles: New York, Grandma (which hails from Long Island), Detroit, and Sicilian, each with its own unique crust and flavor profile.

Located in the Foothill Village, Slice House’s pizza is primarily sold by the slice, allowing customers to explore a variety of flavors. From expertly executed classics like pepperoni to creative weekly specials — such as their Purple Potato pizza with pesto and feta — there’s something for every palate.

The Purple Potato pizza can be made on any of their four crust styles, with applewood smoked bacon, feta cheese and their house-made pesto.

What truly sets Slice House apart is its diverse crust offerings and customizable menu, says Gemignani. Take their Wiseguy pizza, for example. Made with tomato sauce, mozzarella, sweet and spicy Italian sausage, pepperoni, ricotta, Tony’s Hot Pepper Oil and strips of green onion, this pizza can be enjoyed in multiple styles. Whether you prefer the classic, triangle-shaped New York-style crust, the thick, rectangular Detroit-style crust with a crispy cheese edge, the thin, square Grandma-style crust baked on a sheet pan, or the airy-yet-crispy Sicilian-style crust, the versatility ensures a different experience with each bite.

The concept behind Slice House is to give customers the ability to customize their experience based on their preference for thick or thin crust, round or square pizza. “When I started growing Slice House, I wanted it to be that walk-in spot where if you’re getting a whole pizza, you get to choose your combination and style,” says Gemignani, who has been in the pizza business for 33 years.

As is tradition, the Salt Lake City Slice House gets its own unique pizza flavor: the Jazzberry.

Jazzberry — named for Utah’s Jazz NBA team and a raspberry jam made from Bear Lake berries — is designed in honor of the first Utah Slice House location.

“Each franchise group gets a special pizza that’s exclusive to their area,” says Gemignani. “When somebody takes over a territory or a single store, I get to get creative. … So every restaurant that opens in Utah will have (the Jazzberry).”

Made with raspberry jam from the berries grown around Utah’s Bear Lake, Gemignani paired the tart sweetness of the jam with ingredients like blue cheese, bacon, beef, onions, and garlic oil. The name “Jazzberry,” a nod to Utah’s NBA team, the Utah Jazz, was a collaborative effort with the Salt Lake franchise co-owner Don Lewandowski.

Lewandowski, formerly the chief development officer at Cafe Rio, emphasizes what makes Slice House a standout addition to the city’s vibrant food scene. “There’s some great pizza in Salt Lake. We all know that, and we’re all going to have a favorite,” he says. “The real value, the big differentiator, is that we sell by the slice and we offer four different styles of pizza crust.” Lewandowski also highlights the integrity of the menu. “This is truly a chef-driven concept. Tony forbids us to change any recipe,” he says.

Prices and serving sizes vary based on the style, size and flavor of each pizza and more information can be found on their website, slicehouse.com. Aside from pizza, their specialty, the Slice House menu includes pasta dishes made from fresh frozen pasta, housemade meatballs, a variety of salads, and even wings. Soon, they plan to go live on the Slice House app to make ordering for pick up or delivery even easier, according to Lewandowski.

The Salt Lake City location marks Slice House’s first out-of-California expansion beyond Gemignani’s restaurants in Las Vegas, but it won’t be the last. With plans to open seven locations in Utah over the next three to five years, pizza lovers in the state have a lot to look forward to.

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