Acknowledging that pizza is the ultimate subjective cuisine, indulge us once again in the crust debate. Some crave the cracker-like consistency of thin crust. Others find it a wobbly wafer weighed down by a messy mound of toppings.
Much as its name flips the script on what it sells, Azzip Pizza inverts the idea that thin-crust pizza is inherently insubstantial. Case in point: The potato-skin-as-pizza payload of the Potato Head, anchored by sizable spuds that never crush the crucial separation between a crisp exterior and a more tender interior crust. Or the way said separation allows the Founder’s swirl of flavors, including Azzip’s trademark Zip Dust, to sink into every sumptuous bite.
Founder Brad Niemeier conceived Azzip (pronounced “ay-zip”) as a student at Purdue University, winning the Burton D. Morgan Business Plan Competition in 2012 and opening the first location (in Evansville) in 2014. Now with locations across Indiana (including Lafayette since 2018), Azzip offers an array of mouthwatering options — such as gluten-free, zero-carb, cauliflower and a new 7-by-7-inch square pan-style crust. There’s even a salad pizza, a pesto- and Romano cheese-baked crust with lettuce, one meat and unlimited veggies (or you can split the difference — half pizza, half salad — on the same crust).
Boasting 13 specialty offerings, build-your-own options, a rotating pie of the month and the occasional staff-curated selection, Azzip Pizza is a delicious way to rethink thin.
In dwindling days of decent weather, make time on LBC’s patio for a pint or primo pub fare.
Nick Rogers is Tipmont's Communication Manager. He joined Tipmont REMC in 2021.
Nick has a bachelor’s degree in Journalism from the University of Illinois at Urbana-Champaign. In a previous life, he covered arts & entertainment and continues to publish film reviews. He loves movies (big shocker!) as well as rooting for the Chicago Cubs and trying new restaurants. He lives in Lafayette with his wife and dog.