National Pizza Day: A Local Twist to The Plain Pizza Box
By Zach Lewis
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UTICA, New York (WKTV) — A local business has been serving wood-fired pizza in the Mohawk Valley for 13 years. Now, they have introduced a unique twist on the packaging for your pizza.
Chris Woodbeck shared that Mangia Macrina’s Wood Fired Pizza, located at 470 French Rd., has been serving the community after starting as a food truck in 2012.
Woodbeck explained that their pizzas are made in a wood-fired oven, are about 12 inches in size and cook in just 90 seconds.
He described how the business has introduced many locals to Neapolitan pizza, which is different from the typical New York slice, he said.
Woodbeck explained that they focus on whole pies, not slices, and have a motto: “Share your love, not your pizza.”
Woodbeck said he learned about the Neapolitan style while living in Minneapolis and brought the idea back to Utica because no one else in the area was making pizza this way.
He started out by selling pizza from a food truck to help people understand the style and has spent years educating customers on what makes their pizza different.
Woodbeck said that the community supported them through difficult times like the pandemic, and he is grateful for their loyalty.
Mangia Macrina’s Wood Fired Pizza offers creative options, including vegan pizzas and a signature Korean BBQ pizza, as well as the ability to customize any pizza to a customer’s preference.
The business recently partnered with an Australian company to design a custom pizza box called the Pizza Bib, which features their branding and a playful design that appeals to both kids and adults.
The box can be torn and worn like a bib, and Woodbeck noted that customers have responded well to the new boxes, often not wanting to throw them away.
The pizzeria sponsors Utica City Football Club and introduced their new pizza box at a match, where a player signed the first box.
He added that the restaurant is committed to quality and uses high-end ingredients, even for gluten-free options, which are made in-house.
Woodbeck reflected on his background in food, sharing that he started cooking and making his own sauce at 13 years old.
He attended college in Oregon, where he cooked for other students, and later worked in the restaurant industry before moving into the corporate world.
In 2008, he decided to return to New York and start his own pizza business, inspired by his experiences with food trucks in Portland.
He explained that starting with a food truck helped build the food truck scene in the Mohawk Valley.
Woodbeck said the restaurant continues to use the food truck for events and catering, and that the new location on French Road includes a bar and patio.
Woodbeck said the business is focused on growing with the community and supporting its employees, who are passionate about what they do.
He encouraged anyone who has never tried their pizza to give it a chance, noting that many people who travel or have lived abroad appreciate the authentic style.
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