2017-2019
Best Slice of Pizza
Low-key local chain for pizzas with a wide variety of toppings, plus subs & salads.
FEATURED STORY FROM THE Best of BG – 2018 ISSUE
Pisanello’s
Pizza Legacy and Quality carried on by Miranda Dubois Liss
Tradition. Legacy. Excellence. For Pisanello’s Pizza at 203 N Main St. all three words could describe what is Bowling Green’s oldest pizzeria, located in the same spot since it opened 54 years ago in the city’s downtown. What was started by a young Jerry Liss, fresh out of the Navy and using the remaining military pay in his pocket, has grown to a restaurant that has franchised out to more than 15 locations in northwest Ohio and Michigan.
“I work as though [my parents] are here so they would be proud of what is left behind,” Miranda said. Liss began working at 13, as a dishwasher in the kitchen. She soon moved on to serving and working in the kitchen and picked up her first managing shift in 1997. After her mother’s passing in 2017, Liss took sole proprietorship of the store. Part of taking on the business, Liss has formed great relationships with the staff and some of which have been working at Pisanello’s since the 90’s.
Pisanello’s successful expansion in the region is due in no small part to the dough and sauces developed by the Bowling Green store and that all other stores have access to the recipes and ingredients that are an integral part of Pisanello’s. “We make our dough from scratch daily, and it’s the same recipe we’ve used for years, and we make our own special sauce. Our special cheese recipe is also blended in Toledo by Sofo Foods. Our recipe for sauce, cheese, and dough has not changed in over two decades,” Liss said.
Pisanello’s has unique menu options. One is a California white pizza that includes mozzarella cheese, almonds or sunflower seeds, broccoli, chicken, and the sauce is ranch-based. Another unique pizza is the baked potato pizza which includes sour cream, potatoes, broccoli or bacon, mozzarella & cheddar cheese. All the pizzas offered at Pisanello’s can come vegetarian or vegan, as the sauce and dough are vegan. There are also some vegetarian options that are on the base menu.
“The support from the community and having great employees are really key for having a successful, long-standing business,” she said. We have a good amount of following and respect in our community and I really encourage people to eat local. There is also a ton of other great restaurants that are run by local people as well.” Silvia Dubois was a longtime volunteer at the humane society, and Jerry Liss avidly supported the community. Jerry funded the university’s jazz program, helped found Simpson Garden Park, and was a part of the Bowling Green’s traffic commission for decades.
AN ADDITIONAL FEATURED STORY ABOUT PISANELLO’S PIZZA CAN BE FOUND IN THE Best of BG – 2012 ISSUE