Catalogue debuts Pizza TBD via Ensemble Kitchen in Washington region

Hybrid pizza combines Roman and Detroit styles of pizza, offered on parent’s digital ordering hub

Steve Salis of Catalogue restaurant group will launch Pizza TBD, a hybrid Roman-style and Detroit-style pan pizza shop, with Ensemble Digital Kitchen in July. Pizza TBD follows Michelin Bib Gourmand concepts Honeymoon Chicken and Federalist Pig as brands offered on the Ensemble digital hub, based in Bethesda, Md.

After the Pizza TBD launch, a hybrid pizza will headline the to-go concept’s menu, offering a light and airy texture of Roman-style pizza, but with the pan technique for which Detroit Style pizza is known.

Creating a craft, hybrid pizza

Culinary Director Vincent Griffith will emphasize high-quality dough. He and the team start with Caputo Lievito yeast, all wheat Caputo flour, extra virgin olive oil, salt and water. This mixes for a 2.5 hour period, followed by a lamination process that allows the yeast to keep feeding completed with a 40-hour fermentation. The latter gives the dough its signature airy texture and unique flavor, per Catalogue.

“We look forward to the launch of Pizza TBD, expanding the already wide range of options that our guests have to choose from when they order at Ensemble,” said Salis, founder & chief executive of the Catalogue house of consumer brands. “One of our values is the spirit of discovery, we never want to stop experimenting, creating and elevating our items to make them better. We wanted to tap into our roots and provide an authentic pizza product using unique methods and natural ingredients to bring a premium experience at an approachable price point. This isn’t your average slice.”

Pizza TBD’s pies are part Roman-, part Detroit-style and offer an airy texture and unique flavor, according to its parent, Catalogue.

The cooking process, according to Catalogue, begins with the same ratio for every pie. The staff will use a generous serving of hand-mixed Caputo dough, spread in a Lloyd Detroit-Style Pan, topped with hand-kneaded and texturized single-origin San Marzano Tomatoes from Italy. On top, the restaurant team will add a healthy offering of Classic Tillamook Sharp White Cheddar. Tillamook’s product stands out, made from a 100-year old award winning recipe, according to an announcement, and naturally aged over a period of two years.

Into the hand-built Castelli Forni ovens the pizza pies will go. But first, a sprinkle of Parmesan is added. “The aerated artisanal dough offers a much lighter texture than the typical dense nature of a Detroit-style pizza,” noted Catalogue.


Ensemble fulfilling Pizza TBD menu

Via Ensemble Digital Kitchen, three specialty pizzas to be offered:

  • Queen Margherita (15.99) – House-made Red Sauce, Tillamook Sharp White Cheddar, Fresh Mozzarella, Crispy Basil, Parmesan, and Basil Extra Virgin Olive Oil +3.00 Add Pepperoni
  • Truffle Shuffle (17.99) – Basil Pesto, Black Truffle Burrata, House-made Red Sauce, Crispy Basil, Parmesan, and Black Summer Truffle Oil
  • Pep Boi (19.99) – Ezzo Cup and Char Pepperoni, Tillamook Sharp White Cheddar, Hot & Sweet Pepper Relish, Pappadew Peppers, Hot Honey, Crispy Basil, Pickled Red Onion and Tomato Leaf Olive Oil

On the horizon are collaborations with additional Catalogue restaurant brands, and special-edition drops are expected.

Beyond Pizza TBD, Ensemble Digital Kitchen will develop, test and launch new products and concepts. In addition, the digital hub will feature desserts by Milk Bar, including cookies, truffles, cakes, and pies. These can be submitted on one single offer with the pizza pies via Ensemble.


Beginning July 5, Pizza TBD will be available for delivery and pickup from Ensemble Digital Kitchen. Operating hours will be Tuesday to Thursday, from 11 a.m. to 9 p.m., Friday and Saturday, from 11 a.m. to 10 p.m., and Sunday, from 11 a.m. to 9 p.m. The kitchen is closed on Mondays.

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