Ever wondered what the streets of Flavortown are paved with? According to Guy Fieri, it’s got to be a delightful mix of diverse, flavorful foods. In this episode of Diners, Drive-Ins, and Dives, Guy travels to Redmond, Oregon, just outside Bend, to Grace and Hammer Pizzeria, a unique eatery housed in a historic church.

A Church Turned Pizzeria

Grace and Hammer Pizzeria isn’t just any pizza joint; it’s set in a century-old church. Owners Chad and Cinnamon Nieme found this historic building for sale while visiting from Austin and couldn’t resist turning it into a pizzeria. “Was it intended to be a house or a pizzeria?” asks Guy. “I wanted a house; he wanted a pizzeria,” laughs Cinnamon.

Built in 1912 and listed on the National Historic Register, the church adds an awe-inspiring atmosphere to the dining experience. “The building is beautiful, but the food’s even better,” Guy remarks as he steps inside.

Crafting the Prodigal Pig Pizza

Chef Adam, dubbed the “pastor of pizza,” guides Guy through the creation of one of their standout dishes: the Prodigal Pig Pizza, a twist on the classic Hawaiian pizza with pulled pork.

Adam starts by scoring a pork butt and seasoning it with a blend of salt, pepper, and gochujang sauce. The pork is then tied up and smoked at 225 degrees for about 10 hours, creating a flavorful pulled pork that serves as the pizza’s topping.

Next, they prepare the dough using a mixture of bloomed yeast, water, and a hard red wheat flour that boasts a gluten level of 13.5%. After mixing, the dough is allowed to proof for 24 hours, punched down, then rises for another 24 hours before being portioned and balled.

The pizza is built on a base of cobby sauce made from black pepper, brown sugar, garlic, green onion, ginger, yellow onion, sesame oil, mirin, and soy sauce. The toppings include the gochujang-pulled pork, Fontina cheese, and a pineapple slaw featuring ginger, shallot, cilantro, pineapple, and jalapeños.

Baked in a blazing 700 to 800-degree white oak-fired oven, the pizza cooks in just about two minutes. The finished product is then topped with pickled onions and more pineapple slaw.

Guy takes a bite and is blown away: “It’s dynamite! The crust is so light and airy and fluffy. The balance with the pineapple slaw…the acidity from the onions countering the sugar in the cobby sauce gives it harmony.”

Beyond Pizza: Smoked and Fried Chicken Wings

Grace and Hammer Pizzeria isn’t just about pizza. They also serve up some incredible smoked and fried chicken wings. The process starts with a brine made from water, salt, and sugar, in which the wings are soaked for 24 hours. After brining, the wings are seasoned with salt, pepper, and a special rub made from celery salt, Cajun seasoning, granulated onion, garlic, and cayenne.

The wings are then smoked and fried to achieve a crispy exterior while retaining a juicy interior. They’re finished with a house-made barbecue sauce crafted from brisket fat drippings, Worcestershire sauce, apple cider vinegar, coffee, brown sugar, and plum tomatoes.

As Guy bites into the wings, he can’t help but praise them: “There’s so much flavor going on. They’ve got the sugar and salt from the seasoning, the smokiness, and just a kiss of that barbecue sauce. Well done, brother!”

A Blessing to the Community

With its heavenly atmosphere and divine flavors, Grace and Hammer Pizzeria has become a community favorite. “Pizza and wings are two of my favorite foods. Beer is the third one,” quips Guy’s cousin Paul, who joins him for the feast.

Whether you’re indulging in the Prodigal Pig Pizza or savoring the smoked and fried chicken wings, Grace and Hammer Pizzeria offers a unique and delicious dining experience that’s hard to beat. “It’s delicious, it’s unconventional, but you really are delivering with this,” Guy concludes.

So, if you find yourself in Redmond, Oregon, make sure to visit Grace and Hammer Pizzeria. It’s a flavor-filled adventure you’ll want to be a part of.