Since 2009, Paradox Pizza has been specializing in thin crust, east coast style pizza. It's a great spot where Moab locals and visitors can enjoy a variety of specialty and build-your-own pizzas, fresh salads, homemade dressings, desserts and breads. The restaurant provides a comfortable and friendly atmosphere for dine-in and pick up orders.
Susan and her staff enjoy getting to know their regular customers and meeting folks who are visiting from out of town. The restaurant serves a lot of European visitors throughout the summer months, and Italians have been particularly vocal about letting Paradox know how much they enjoy the pizza. "The best review is to get Italians loving your pizza," says Susan. "What else can you ask for?"
Paradox provides variety of baked goods, of which the New York Cheesecake is the star. Susan says, "The recipe I use is my great grandmother’s. She worked for families from New York City who had summer homes at the Jersey shore. Her cheesecake is the original New York Cheesecake."
Paradox Pizza is conscientious about its impact on the environment. The restaurant uses corn-based, biodegradable plastic products, recycles and saves food waste for local farmers. Their flour is from Central Milling in Logan, Utah and the sausage and meatballs are made in house using meat from the local Ye Ol' Geezer Meat Shop. During the summer the restaurant uses local basil, tomatoes and other seasonal produce from Castle Valley Farms and Manzana Springs.
Paradox Pizza also offers free delivery service: north to the river and south to Rim Village. The restaurant has its own bicycle for nearby deliveries, which is a great way to keep work fun.
Stop in soon. Susan and her staff at Paradox Pizza look forward to serving you.
Paradox Pizza owner, Susan Kittler, grew up on the Jersey Shore. She worked in restaurants throughout her young adult life; later taking continuing education classes at the Culinary Institute of America.
In 2003 Susan launched Oh Susanna’s Bakery. Oh Susanna’s specialized in artisan and European style breads, which she sold at the Moab Farmer’s Market and Moonflower Market.
Susan loves making dough and wanted to serve everyday, homemade food. Her New Jersey roots combined with her integrity for quality ingredients and acquired baking skills is what led her to open Paradox Pizza in 2009.
When not at the restaurant, you can find Susan hiking with her dog up Mill Creek, or mountain biking with her husband, Fred.