Pizza Party!
Pizza Party!
Pizza Party!
Pizza Party!

Pizza Party!

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Guaranteed to wow you. If not, we'll refund or replace it!

It’s no secret that we love pizza, so when New York Times contributor, chef, YouTube star and culinary creator (she’s prolific!) Sohla El-Waylly and her chef husband Ham suggested making a pizza blend together, we knew it was going to be something special.

The result? A magical blend that you can sprinkle on just about anything to make it taste like pizza. That's the kind of world that we want to live in.

We first met the El-Waylly power couple  when Ham was a chef and started buying our Cured Sumac for the restaurant (Sohla wrote all about their shared loved for our sumac in Wirecutter). 

Pizza party is your go-to seasoning. This blend is bright with sun-dried tomato powder and umami-rich from purple stripe garlic, herbal with oregano buds and flowering hyssop thyme, and with a healthy kick from cobanero chili flakes,

Sohla says, "We want everything to be pizza, so we created this blend to make our cheesy dreams come true."

It can be sprinkled on meats, pasta, eggs, avocado toast, popcorn and even pizza (because who doesn’t want more pizza on their pizza?).

  • Ingredients: Sun-dried tomato powder, purple stripe garlic, Turkish oregano buds, flowering hyssop thyme, Cobanero chili
  • Tasting notes: Pizza! • Pizza!! • Pizza!!!

ABOUT SOHLA & HAM EL-WAYLLY

A long time ago, in two cities separated by 8250 miles, there were two people born. In Los Angeles, California, to Bangladeshi parents, Sohla. In Doha, Qatar, to Egyptian-Bolivian parents, Ham. Culinary obsession would bring them both to the CIA, where they had every class together in a program where that never happened.
Before you know it, they were married and living in New York. Sohla’s varied culinary journey took her from iconic restaurants like Pok Pok, Del Posto and Atera to running the pastry programs at Rotisserie Georgette, Dover and Battersby. Ham’s voyage took him from WD-50, Empellon, Corton and Momofuku to corporate cheffing at E2 Hospitality. This culminated in their love letter to classic diners, Hail Mary, which earned a prestigious Rising Star Chefs award.
After Hail Mary shuttered its doors, Sohla’s journey into food media began, with stints at Serious Eats and Bon Appetit. You can find her work at The New York Times, Food52 and The History Channel.
Learn more at hellosohla.com

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