Description

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Poignant stories and 65 knock-out recipes for award-winning pizza, wings, and more from Down North, the mission-driven Philadelphia pizzeria owned and operated exclusively by formerly incarcerated people.

Philly born-and-bred entrepreneur Muhammad Abdul-Hadi found his true north when he opened Down North Pizza, an award-winning pizza joint that aims to reduce recidivism rates in North Philly. The restaurant was an instant hit, with pizza-lovers lining the blocks on its opening day to get their hands on its tender-on-the-inside, crispy-on-the-outside Detroit-style pies. We the Pizza tells the Down North story about how the restaurant fulfills its mission to educate, serve dope food, and offer second chances for the formerly incarcerated.

We the Pizza features more than 65 recipes for pizza, wings, fries, drinks, and shakes--plus lots of vegan options--from the hands and minds behind the mission. In addition to photos of the craveable food from the shop as well as shots of pizza in the wild from around Philadelphia, the book also provides detailed historical information about incarceration in the United States, along with profiles of employees who each share their story and their second-chance experience. Exclusive pizza-collab recipes are also included from high-profile chefs like Marc Vetri, Marcus Samuelsson, and Michael Solomonov--all supporters of the Down North mission and vision​.

About the Author

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Muhammad Abdul-Hadi is the founder and owner of Down North Pizza, the mission-driven restaurant in North Philadelphia that exclusively hires formerly incarcerated individuals. Down North Pizza is the culmination of Abdul-Hadi's thirteen-year vision and is a concept that has long been ingrained in him; through Down North and the Down North Foundation, he is able to impact to the economic realities of underserved communities through excellent food and uplifiting endeavors. Abdul-Hadi has won the James Beard Foundation's leadership award, and he and the Down North team have been featured in the New York Times, The Washington Post, Bon Appetit Magazine, the Today Show, Eater, First We Feast, and more.