The Flying Pizza keeps a half century of hands-on tradition alive with their classic dishes

There can be little question that Dayton is a pizza town. From Old Scratch to Joe’s Pizzeria, Marion’s Piazza to Pizza Factory and South Park Pizza Tavern to Oregon Express, we know and love the unique twists every kitchen can place on the classic Italian street food.

For The Flying Pizza, located on Main Street in downtown Dayton, the twist might just be… no twist.

Frank Graci, co-owner of The Flying Pizza alongside his brother Tony, is passionate about the art of creating the perfect no-frills pie. The brothers took over the business more than 20 years ago and, along with one other employee Chassidy, are the only ones who prepare their main attraction: by-the-slice New York style pizza.

“We do not outsource anything,” Graci said. “We make the sauce, we make the dough, we do everything ourselves.”

Graci remembers traditional Sicilian cuisine as a staple of his childhood home and was only 8 years old when his father John opened the restaurant’s doors in 1971.

The most striking thing about The Flying Pizza today is arguably not what they offer, but what they choose to leave out. While customers will find red pepper flakes, garlic powder and Italian seasoning on the tables, there is no parmesan cheese for topping. There is also no change calculator, meaning anyone who runs the cash register must be comfortable with mental math.

Another item that won’t be found in the kitchen is a rolling pin, which Graci says would diminish the quality and evenness of the dough. Throughout the entire preparation process, he says a chef should be “gentle but firm,” taking care not to kill the yeast by overworking or freezing.

Therein lies the restaurant’s signature charm: Everything from the menu to the atmosphere is simple and consistent, following a formula that has worked for over 50 years.

“We love Dayton, but Dayton is changing rapidly,” Graci said. “It’s the loyalty. That’s what keeps people coming back. They know what they’re going to get here, and it is the same every time.”

Commitment to the classics does not mean that the menu is unchanging or unaccommodating. The Flying Pizza offers side salads, calzones, meatballs and cheese-filled breadsticks, plus the occasional chef’s special like the recent limited-time stuffed pasta shells. For dessert, there are Killer Brownies and housemade cannoli with perfect creamy filling both in flavor and texture.

There are more than a dozen topping choices along with gluten-free and cauliflower crusts. Many gluten-free customers know that these options often compromise on quality, but that is thankfully not the case here. They also serve a selection of beer and wine, so the ways to pair and enjoy are endless.

Recent years have been difficult for many area businesses, especially in the food sector. But in addition to their loyal customer base, Graci said there are new faces every day. Many of these work or live downtown but had no prior knowledge that The Flying Pizza was there, making it a true hidden gem of the Gem City.

Foodies looking for an example of traditional New York style pizza may try the flavorful, onion-and-garlic Sicilian sauce or Graci’s favorite slice, the humble cheese. Find them at 223 N. Main St. in the heart of downtown or explore two separately owned locations in Beavercreek and Centerville.

“Hopefully we’re here for another 50 [years],” Graci said. “I’m not going anywhere.”

Hannah Kichline, multimedia editor

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