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Fat Zach’s Pizza

A cornerstone of the American diet found on a corner in Puyallup

Good for the soul, Fat Zach’s Pizza’s MamaRITA. Photo credit: Jackie Fender

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ANNOUNCER: Anchoring the corner of what is planned to one day be the food truck hub of Puyallup, Fat Zach's is a dream realized from backyard pizzas to a food truck business. Dutch and Jackie are always excited to try a new small business, and when it comes to pizza, we didn't have to ask twice.

JACKIE: I am a big fan of downtown Puyallup. There are loads of public art pieces, a fabulous library, a plethora of locally owned retail spaces within a walkable hood and a beautiful park that lies in the center of it all. Fat Zach's is perfectly situated next to the park, making it a prime spot for a quick bite to fuel your errands or a fun, family picnic snack. It's an excellent addition to the neighborhood.
DUTCH: Five kinds of pork on one pizza? Yes, it does exist here in the form of The Fat Zach. The fresh sauce is topped with cheese, pepperoni, Canadian bacon, bacon, and two kinds of sausage -- both Italian and Linguica. It is quite simply a mecca of meat! The smokey, spicy, and sweet all combine with the freshness of the red sauce to make for one of the best pizzas you will ever try. The secret is the balance of flavors so that one does not overpower the others; this is not an easy task, but Zach has done it.

JACKIE: And that wood fire crust is a thing of beauty. Whatever the toppings you choose, the crust lies the foundation with that whisper of smoky flavor and a nice chew. We started with their take on a classic, Fatty's Pepp. A generous helping of pepperoni is splayed out atop an ooey-gooey five-cheese blend and finished with a sprinkling of red pepper flakes. It doesn't get more satisfying than that.
DUTCH: It seems strange to say anything with bacon is a lighter option, but when it comes to pizza, "lighter" is relative. Cappy's CBR stands for chicken, bacon and ranch. The pie holds a base sauce of the house-made (secret) Ranch dressing, plenty of mozzarella, then topped with roasted chicken and bacon. It holds a pile of flavor with just a few ingredients, and in the world of pizza, it is a mostly greaseless choice that just seems like a light choice. If it isn't, don't tell me, I'd like to continue thinking that it is.

JACKIE: The MamaRITA is another lighter option boasting fresh mozzarella, organic basil and a drizzle of olive oil. The flavor is scrumptious with herbaceous, cheesy bites throughout. It almost feels like you're doing something good for your body with this pick, but I'm a firm believer that good food is good for the soul, so the inclination isn't wrong.
DUTCH: Starting sometime this week, Zach plans to expand the menu to include a Ranch dill pizza, another with pepperoni, pineapple, and cashews, and even one of my all-time favorites -- a taco pizza. He also purchased a new oven that will double the number of pies he can cook at one time. Great pizza . . . short wait . . . sounds like a recipe for success.

FAT ZACh'S PIZZA, 11 a.m. to 7 p.m., Tuesday-Saturday, 203 W. Pioneer, Puyallup, 253.328.3415,

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