It probably started when my Dad would make pizzas from “scratch” with a Chef Boyardee pizza kit. Using the kit as a starter he would then doctor it up with fresh toppings and pepperoni. It was always better than anything we could buy. Years later, I started making pizzas at home. Making my own dough and sauce and using a pizza stone heated high as the oven would go. Although it was good I knew there must be a better way. After doing some research I found that in Naples all pizzas are baked in a wood fired oven heated to 800 degrees. I had to try this. But first I had to build the oven. I found the plans and bought a book on masonry and 6 months later... pizza magic.
After years of dreaming and planning and thanks to Jill, my partner, my passion for making the best pizza possible has finally come to life. Introducing Hard Knox Pizzeria. Hand Crafted, Wood Fired Pizza. Hard Knox’s mission is to provide the best pizza this side of the Atlantic with unflinching customer service.
From making the dough and sauce from scratch everyday, using the freshest, best produce and hand stretching every pie to using only wood to fuel our oven, everything we do is of the highest standards and unmatched in East TN.
A big part of our staff training involved bringing in Michael Fairholme of Wood Fired Consulting. Michael is a renowned chef and entrepreneur and was trained in the art of pizza by one of the masters in Naples, Enzo Coccia. After four intense days, Michael taught us the fine art of dough management, cold fermentation, the proper stretching techniques, saucing and topping and how to fire and manage the oven among other things. His guidance and encouragement were invaluable. Thanks to Michael, we are well on are way and have already served many happy customers.
Jill and I are happy to be a part of the Knoxville community and welcome all to visit us and try our pizza. We are conveniently located at 4437 Kingston Pike in the Shops at Western Plaza. Our store hours are Tuesday-Thursday, 11-9 and Friday-Saturday, 11-10.
Hope to see you soon.
My backyard oven.
The morning crew with Michael Fairholme.
Store Hours:
Tues-Thurs 11-9
Fri-Sat 11-10
Sunday 12-8 or until we run out of dough.
Closed Mondays
Tel. 602-2114