Looking at pizza from a fresh perspective

CLARKS SUMMIT — John Thompson learned many aspects of the restaurant business from his two uncles. He and his paternal uncle Rick Thompson share their cooking experiences to own and operate Gio’s Pizza Co. located at the Summit Square Shopping Center. This new establishment is in the same location as the former Donio’s Pizza, which was built by John’s maternal uncle, John DiLeo. The Thompsons use the same oven and natural gas piping, which DiLeo installed 30 years ago, to make their Brooklyn-style, thin-crust pizza. They give a fresh perspective to their pizza without ‘reinventing the wheel’.

“It’s important to stay rooted in the fundamentals, which we do,” said John (Thompson). “Another good thing that we do is keep our eyes fresh. We always try to look things a different way. I think, ‘what makes pizza good?’ And to me, crispy crust makes it good.”

In order to make the crust crispy, sugar is taken away from the dough. John makes sure the crust is risen before he takes the pizza out of the oven. The pizza sauce has a touch of lemon.

“People say that it’s different but it’s really good,” said Rick. “It’s not that it’s any different. We’re just using the good groceries.”

When making pizza, John focuses on the three main ingredients — dough, sauce, and cheese. He believes there are endless possibilities to using all three.

“It’s like life,” he said. It’s what you put into it, and it’s what you make out of it,” he said. There are four to five high-quality ingredients in each of the other food items. “If you’re going to do it, then you better do it,” said John. “Do it the best you can.”

The pizza dough is also used to make the bread for hoagies. The red macaroni and white truffle macaroni are both simple and light.

The business relationship between John and Rick began 20 years ago at State Street Grill. Rick was the restaurant’s proprietor and head chef while John’s first job was cleaning and dishwashing. John praises his uncle for being on a team, which earned the James Beard Foundation Award, which recognizes chefs.

“When you win something like that, it’s special and it means something,” said John. “So the fact that I have him (Rick) guiding me means everything.”

When DiLeo sold Donio’s Pizza and moved to Rehoboth Beach in Delaware, he opened a pizzeria called Casa DiLeo. There, John helped manage it before his college graduation. He later moved back to South Abington Township. Three months ago, he opened Gio’s Pizza Co. with Rick, who sold State Street Grill to his former business partner. Rick feels that John is teaching him to run a business. “That’s the beauty of our dynamics, ” said Rick. “The roles are reverse. The student now teaches the teacher.”

John remembers eating pizza at the same booths the restaurant has today when it was Donio’s Pizza. He wanted to keep DiLeo’s tradition but at the same time begin something new as well. He built a seating bar in the dining room. He framed and hung old newspaper clippings and old advertisements on the walls. “What I wanted to make people feel here from a different time,” he said. Gio’s Pizza has six employees including Eric Neuhausel, who cooks and makes pizza dough. Although not officially an employee at Gio’s, Peter Montana helps with chores of the restaurant. “What also makes this place great is that the people that work here are amazing,” said John. “They come to work on time. They do above and beyond. They put their heart into it. I want to put my heart into it for them, too.”

John also enjoys being near neighboring, like-minded restaurants such as Picciocchi’s Pasta and Rosario’s Pizza, who share his passion in making high-quality foods. “I hope that we can contribute to all the other great places that are around here,” said John. “I think if we work altogether and support each other, then it’s better for the community. Because at the end of the day, that’s why we’re here.”