Harry's Pizza Market cover

For those looking to try more than one option, Harry's Pizza Market offers a duo special. Pictured are the Sausage pizza (left) and the Marsala Beef (right).

SHEBOYGAN — Harry's Pizza Market opened its doors on July 6 as the state's first certified Roman al Taglio Pizza restaurant in the state.

But, its owners are no stranger to bringing international flavor to Sheboygan.

All in the family

Harry's Pizza Market's location may look a little familiar to fans of Harry's Diner lovers. 

The original Harry's Diner opened in 2000 on Calumet Avenue by Harry Latifi. In 2006, Harry and his bother, Avni—or "Al" as he's better known—opened the second diner location just off of State Highway 24. The family's third location, Harry's Prohibition Bistro, opened in 2013.

During the coronavirus closure earlier this year, the State Highway 24 location was renovated into Harry's Pizza Market after Al received a Roman al Taglio Pizza certification.

In fact, the family holds two certificates with Harry's Prohibition Bistro's as a certified Neapolitan pizzeria.

"My brother Harry went to LA to get a certification for true Neapolitan-style pizza. There's only a limited places in Wisconsin and in the United States, so that makes us very special," Al explained. "Then last year in September, my nephew and I went down to Miami and got certified to do the Roman-style pizza.

"We carry two certifications which are world-class pizzas, no doubt," he added. "We're internationally recognized. Usually you find places like that in big cities like New York, Chicago, Tokyo and places that like, so we're proud to say that Sheboygan has both. We got to bring pretty much the world to Sheboygan, the world flavors, and we love to be part of that."

What makes Roman-style pizza different?

It's all in the process and the dough.

"The dough itself is very simple. It's just flour, yeast, water and salt, and that ferments in the refrigerator for 96 hours," Laurie said. "That produces a very, very bubbly dough because all that yeast gets in there and eats up all the sugar from the flour. During the school, the instructor kept saying how healthy these pizzas are for you because of that."

From there, one pizza goes in the oven three different times—to bake the crust, to cook the ingredients and then to bake into one ooey-gooey goodness.

That unique baking process also allows for Harry's Pizza Market to offer a unique and unexpected opportunity—You Heat You Heat meals.

The front of the restaurant looks like just a small market with a selection of cold, fully-cooked and pre-packaged pizzas you can pick up and finish that third bake at home. 

"This was all because of COVID, and it's working, it's done excellent," Al said of the to-go meals. "Starting this way, when COVID is gone, hopefully soon, this is not going to stop. There's nothing wrong with people on their way home from work stopping in, and they can still grab a first-class pizza.

"Every time there is a situation, you learn something out of it or you live with it," he added. "You've got to make the best, so for us at this restaurant and this Roman-style pizza, you can either choose to do the final bake at home or we do it for you here for table service."

The market also includes freshly-baked bread and a selection of more than 100 wines, some of which are hand-picked from the Latifi's home soil of Macedonia.

What's recommended?

  • Marsala Beef pizza: Braised beef, red onions, mushrooms, creme fraiche, mozzarella and fresh basil drizzled with marsala demi-glace
  • Puttanesca pizza: Tomato sauce, olives, hot sopressata, calabrese peppers, fresh basil, mozzarella and parmesan cheese
  • Walnut pizza: Walnut puree, walnuts, mushrooms, fontina and cream cheese

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