{"id":58075,"date":"2025-01-30T00:01:57","date_gmt":"2025-01-30T06:01:57","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=58075"},"modified":"2026-04-03T19:38:43","modified_gmt":"2026-04-04T01:38:43","slug":"thicc-pizza-co-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=58075","title":{"rendered":"Thicc Pizza Co. – Albuquerque & Rio Rancho, New Mexico"},"content":{"rendered":"
\n
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The 505 Central Food Hall on the Corner of 5th and Central<\/figcaption><\/figure>\n

As you’ve read on the tagline for Gil’s Thrilling (And Filling) Blog, your humble blogger fancies himself somewhat of a sesquipedalian<\/em> (a person who tends to use big words). \u00a0My logophilia<\/em> (the love of vocabulary) is a lifelong affliction, both in English and in Spanish. \u00a0Despite my “affair” with words, one word-related term which just doesn’t always describe me is neologist<\/em> (someone who uses new words). This is especially true about slang terms in fashion among the pop-culture-oriented youth. \u00a0When it comes to such terms, I’m not far removed from groovy, bread and copacetic. \u00a0It’s certainly not that I’m not interested in such words. \u00a0It’s just that I don’t seem to know anyone young and cool enough to use such terms (sorry BOTVOLR).<\/p>\n

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Thicc Pizza Co., Huge Flavors in a Tiny Place<\/figcaption><\/figure>\n

Upon espying the name “Thicc Pizza Co.,” my initial inclination was “why would anyone spell “thick” so incorrectly<\/em>.” \u00a0It then dawned on me that “thicc” could be one of those neologisms<\/em> (a newly coined word or expression) no one in my inner circle seems to use. \u00a0A little research on the Sydney Morning Herald<\/strong><\/a>\u00a0confirmed my suspicions: “Appearing in hip-hop circles during the early 2000s, the term “thicc” (originally “thick”) developed in African-American culture as a synonym for voluptuous and full-figured, gorgeous women. But the meaning has since transformed, with Urban Dictionary recently defining it as when \u201ca person has fat in the right places, creating sexy curves<\/em>\u201d.<\/p>\n

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Thicc Pizza Co’s Second Location at The Block in Rio Rancho<\/figcaption><\/figure>\n

A pizza with curves in the right places? \u00a0I’m jiggy<\/strong><\/a> \u00a0with that (and if I used that term incorrectly it confirms just how uncool I am.)\u00a0 \u00a0My initial thought in reading about thick pizza isn’t Pizza Hut’s “thick and chewy<\/strong><\/a>” pizza of yore, but Chicago-style pizza, the pizza former \u201cDaily Show,\u201d host Jon Stewart\u00a0 called everything from a \u201cfricking casserole<\/em>\u201d to \u201can above-ground marinara swimming pool for rats.<\/em>\u201d\u00a0 Thicc Pizza isn’t Chicago-style though it does emanate from another Midwest metropolis.\u00a0 Other than Motown music, Detroit-style pizza may be the best thing to ever come from the Motor City.<\/p>\n

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Rio Rancho’s Thicc Pizza Co.<\/figcaption><\/figure>\n

To understand Detroit-style pizza, it\u2019s probably best to start with a recap of what pizza under the spacious skies means today. There is a phalanx of regional styles and variations widely proliferated across the fruited plain. Most have their roots in the classic Neapolitan style characterized by round, thin-crusted pies. Others have their genesis in the Sicilian style, a rectangular, thick-crusted pie. Detroit-style pizza, served in the Motor City since at least 1946, is a variation of the latter, but where Sicilian-style pizza stops, Detroit-style pizza elevates.<\/p>\n

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The GOAT<\/figcaption><\/figure>\n

Detroit-style pizza is traditionally prepared in square blue steel pans originally used to hold nuts and bolts in the factories so prevalent in the Motor City\u2019s industrial heritage.\u00a0 Those pans are well oiled before the dough\u2013about three-quarters to an inch thick\u2013is added. Detroit-style pizza has a “Frico” (burnt cheese) crust. This results in a thick, chewy and airy crust with caramelized, well-done edges and a crispy bottom. There is some char, but most of us believe char is a flavor anyway. Because the crust is so crispy, it won\u2019t get soggy. Here\u2019s betting you\u2019ll eat every bit of that crust.<\/p>\n

Thicc Pizza Co. is the brainchild of Seth Beckley and Felicia Meyer, who also own Hawt Pizza Co<\/strong><\/a>. at the Sawmill Market, New Mexico’s first artisan food hall.\u00a0 (You might also remember Felicia as having owned Fierenze Pizzeria<\/strong><\/a> a few years ago.)\u00a0 While thin is in at Hawt, fat is where it’s at…at Thicc where you’re invited to find out why it’s really hip to be square.\u00a0 \u00a0Seth and Felicia also invite you to learn a few things<\/strong><\/a> about Thicc before you visit.<\/p>\n

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The Burque\u00f1o<\/figcaption><\/figure>\n

Don’t worry.\u00a0 It’s not scientific stuff about the thermodynamics of square pizza (yawn).\u00a0 It’s fun facts that speak volumes about Thicc’s dynamic owners.\u00a0 You might not agree with all those facts, but you’ll get a kick out of them. Here’s just a smattering:\u00a0We DO NOT put anchovies on our pizzas, they are an abomination. We’re a non GMO kitchen. We will never feed you any cheap or crappy ingredients. People who do not believe pineapple belongs on pizza are not to be trusted.<\/p>\n

As with all the eateries at the 505 Central Food Hall, Thicc Pizza Co. operates out of a Lilliputian lair (with a 300-square-food kitchen).\u00a0 \u00a0Thicc’s slow-rise dough is made in-house daily and is rolled and stretched by human hands.\u00a0 Only one size (eight-inch by ten inch) pizza is available and it’s cut into six squares and served in a steel pan.\u00a0 Thicc’s motto is “Made for two, Sometimes devoured by one<\/em>!”\u00a0 There’s plenty of seating inside the comfortably cooled complex as well as in the spacious patio fronting Route 66.<\/p>\n

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Yo Adrian!<\/figcaption><\/figure>\n

In late 2024, the metropolitan area’s second Thicc Pizza Co. opened its doors–this time in Rio Rancho’s The Block in the city’s Enchanted Hills area.\u00a0 The Block is the City of Vision’s new open air Container Park featuring great local restaurants, shops, and events for the whole family.\u00a0 As at the Central Food Hall, Thicc is ensconced in a relatively Lilliputian space with only four tables.\u00a0 A small space, however, does not mean small flavors and portions.<\/p>\n

There are a dozen custom pizzas on the menu<\/strong><\/a>–some with red sauce, some with white sauce.\u00a0 \u00a0For a pittance you can add “two stripes of steaming hot red sauce” which red (chile) blooded New Mexicans should enjoy.\u00a0 \u00a0You can also top your pizza with such “drizzles” as hot honey, truffle oil, house Balsamic glaze, house Buffalo sauce and extra virgin olive oil.\u00a0 “Next Level Extras” include ricotta kisses, truffle ricotta and burrata torn six ways.\u00a0 All pies are finished with Thicc’s signature shaved Parmesan cheese.<\/p>\n

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My Friend Bruce “Sr Plata” Silver Shows Off His Yo Adrian<\/figcaption><\/figure>\n

17 July 2021<\/strong>: Only 1940s pulp hero The Shadow knew what evil lurked in the hearts of man, but I’ll bet not even he could tell you why your humble blogger’s inaugural Thicc pizza was The G.O.A.T<\/strong><\/em> (Thicc cheese blend, Boar’s Head Serrano chorizo, caramelized onion, Boar’s Head crispy bacon, goat cheese crumbles, Mike’s Hot Honey, arugula).\u00a0 My decision was made on the strength of two ingredients–the goat cheese crumbles and Mike’s Hot Honey, a pairing of savory and sweet heretofore unknown by my pedantic palate.<\/p>\n

Had I been able to predict how fantastically the melange of superb ingredients complemented one another, I would have asked for another drizzle of that hot honey (a true ambrosia) to accentuate and counterbalance the savory components.\u00a0 \u00a0 Of all the pizza we’ve enjoyed in 2021, only Chef Mario D’Elia’s New York-style pizza at Poppy’s Pizzeria & Italian Eatery<\/strong><\/a> is on par with The G.O.A.T., which just might live up to the “Greatest Of All Time” acronym.\u00a0 If you’ve never had Detroit-style pizza (and that abomination from Little Caesar’s doesn’t count), you’ll fall in love with this one.<\/p>\n

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Some Funghi<\/figcaption><\/figure>\n

31 July 2021<\/strong>: \u00a0For decades some denizens of the Duke City have embraced the demonym Burque\u00f1o (and its feminine equivalent Burque\u00f1a). \u00a0One definition<\/strong><\/a>\u00a0defines the term as “a native of Albuquerque, and the Albuquerque Metropolitan Area extended throughout Central New Mexico, traditionally one born hearing the urban type\u00a0New Mexico English; the dialect or accent typical of such a person<\/em>.” \u00a0Perhaps best exemplifying the Burque\u00f1a genesis, dialect and accent is local celebrity Lauren “Lynette<\/strong><\/a>” Poole. \u00a0If you’ve ever seen her in a television commercial or watched her youtube videos<\/strong><\/a>, you’ll probably agree.<\/p>\n

Just like Lynette, Thicc’s Burque\u00f1o<\/strong><\/em> (Thicc cheese blend, organic red sauce, Ezzo pepperoni, mushroom, green chile, basil) is saucy, spicy and feisty. \u00a0It’s also quite delicious and accomplishes what a lot of thick pizzas don’t…or maybe can’t do. \u00a0That’s showcase a red sauce with a\u00a0thick consistency and savory, oregano-rich flavor. \u00a0It doesn’t get lost somewhere between the cheese blend and the thick crust. \u00a0I swear sometimes it’s as if pizza sauce completely “evaporates” from thick pizza. \u00a0Fittingly the green chile has personality a plenty as well. \u00a0The Ezzo pepperoni<\/strong><\/a> has some of the same “cup and char” qualities of the pepperoni used on Buffalo-style pizza which means it’s the best. \u00a0This is indeed one of the best pizzas we’ve had in New Mexico.<\/p>\n

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The Brooklyn Squared Pizza<\/figcaption><\/figure>\n

23 June 2023<\/strong>: During our inaugural visit to Thicc, my Kim was feeling a bit under the weather and didn’t find my G.O.A.T. pizza nearly as remarkable as I did. \u00a0It took a little convincing to convince her to give Thicc a second chance. \u00a0That’s all it took. \u00a0She fell in love with the aptly named Yo Adrian<\/strong><\/em> (Thicc cheese blend, garlic crema, thin sliced ribeye, mushrooms, green chile, EVOO, arugula, side of yellow hots). \u00a0Okay, she asked that the green chile and side of yellow hots to be omitted, but there was still plenty of Adrian in there. \u00a0She especially loved the garlic crema and its personal relationship with the cheese blend. \u00a0Honestly, you could probably pull tendrils of that cheese two feet into the air and still have plenty left. \u00a0It’s a generous, creamy, rich blend every pizza should be blessed with. \u00a0My friend Bruce “Sr. Plata” Silver didn’t need two visits to determine he loved this pizza. \u00a0He’s not a fan of thin-crust pizzas and finds that Chicago-style pizzas are far too thick. \u00a0Detroit pizza is the pie he’s been looking for.<\/p>\n

27 June 2023<\/strong>: Mycophiles–those of us like hunting for, cooking or eating mushrooms and other edible fungi–were wounded by a comment made by author and filmmaker Soman Chainani. \u00a0When he declared: “Mushrooms are fungus, and fungus reminds me of feet, and I don’t eat feet.<\/em>” some mycophiles became defensive. \u00a0Neither Sr. Plata nor I likened the Some Funghi<\/strong><\/em> (Thicc cheese blend, mushroom, truffle ricotta, Mike\u2019s Hot Honey, arugula, THICC shaved parmigiano) to feet. \u00a0We found the meaty, earthy mushrooms a perfect pairing for the truffle ricotta, both of which offer a unique musky flavor. \u00a0Mike’s Hot Honey provided an almost dessert quality that proved an interesting counterbalance to all that earthy mushroom-truffle flavors.<\/p>\n

30 January 2025 (The Block)<\/strong>:\u00a0 My friend Bill Resnik, a fan of thin pizza, had never tried Detroit style pizza until our visit on a blustery day when our thick (or is that thicc) jackets barely shielded us from winter’s bite.\u00a0 Thankfully Thicc was on hand to get us out of the cold.\u00a0 My choice was the Brooklyn Squared Pizza<\/strong><\/em> (Thicc cheese blend, organic red sauce, pepperoni, sweet pickled jalapenos, Mike\u2019s Hot Honey, basil) with plenty of pickled jalape\u00f1os to provide heat.\u00a0 Both Bill and I like a lot of sauce on our pizza and this pizza gave us that.\u00a0 Bill loved the Frico (burnt cheese) crust.\u00a0 It’s the canvas for an absolutely amazing pizza, one of the best in the city.<\/p>\n

J. Kenji Lopez<\/strong><\/a>, a culinary consultant for Serious Eats, described Detroit-style pizza as “not everyday pizza. It’s not every-week pizza. It might not even be every-month, if you want to live to a reasonable age. But damn, is it good pizza. So good that it’s worth a trip to Detroit just to taste it<\/em>.”\u00a0 Duke City diners need go no further than downtown’s 505 Central Food Hall to find Detroit-style pizza Motor City diners might make the trip to Albuquerque to taste.<\/p>\n

Thicc Pizza Co<\/strong>.
\n505 Central Avenue, N.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 450-2487
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 27 June 2023
\n1st VISIT<\/strong>: 17 July 2021
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: The GOAT, The Burque\u00f1o, Yo Adrian!, Some Funghi,
\nREVIEW #1224<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

As you’ve read on the tagline for Gil’s Thrilling (And Filling) Blog, your humble blogger fancies himself somewhat of a sesquipedalian (a person who tends to use big words). \u00a0My logophilia (the love of vocabulary) is a lifelong affliction, both in English and in Spanish. \u00a0Despite my “affair” with words, one word-related term which just doesn’t always describe me is neologist (someone who uses new words). This is especially true about slang terms in fashion among the pop-culture-oriented youth. \u00a0When it comes to such terms, I’m not far removed from groovy, bread and copacetic. \u00a0It’s certainly not that I’m not interested in such words. \u00a0It’s just that I don’t seem to know anyone young and cool enough to use such…<\/p>\n","protected":false},"author":1,"featured_media":69418,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,703,141,68,563],"tags":[1104,1108,4686,1102,1106,4685,1107,4687,777,1105,4684,1103],"class_list":["post-58075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-dog-friendly","category-new-mexico","category-pizza","category-rating-excellent","tag-505-central-food-hall","tag-artisan-pizza","tag-brooklyn-squared-pizza","tag-detroit-style-pizza","tag-felicia-meyer","tag-frico-burnt-cheese","tag-hawt-pizza-co","tag-hot-cheese","tag-rio-rancho","tag-seth-beckley","tag-the-block","tag-thick"],"yoast_head":"\nThicc Pizza Co. - Albuquerque & Rio Rancho, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=58075\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Thicc Pizza Co. - Albuquerque & Rio Rancho, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"As you’ve read on the tagline for Gil’s Thrilling (And Filling) Blog, your humble blogger fancies himself somewhat of a sesquipedalian (a person who tends to use big words). \u00a0My logophilia (the love of vocabulary) is a lifelong affliction, both in English and in Spanish. \u00a0Despite my “affair” with words, one word-related term which just doesn’t always describe me is neologist (someone who uses new words). 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