In celebration of National Pizza Day, we’re spotlighting Randy Hobson, the culinary innovator behind Evansville, Indiana’s beloved Pangea Pizzeria and three other restaurant concepts: Pangea Kitchen, 2nd Language Ramen, and Sazón y Fuego.
Hobson’s passion for bringing global flavors to Southern Indiana has transformed the local food scene with a commitment to fresh ingredients, authentic techniques, and from-scratch kitchens.
A World of Pizza Styles
Across his menus, Hobson showcases his mastery of pizza styles and has the accolades to prove it. The Washington Post named 2 of his flagship pizzas as leaders in the state, The Neapolitan at #1 in its category, and Detroit at #2. From the charred edges and soft centers of Neapolitan pies—crafted with imported Italian San Marzano tomatoes and 00 flour—to the crispy, caramelized crusts of Detroit-style pizzas, every slice tells a story of culinary craftsmanship.
The Neo - Neapolitan style pizza offered at Pangea Pizzeria is yet another emerging style popular in Portland, OR and pockets of the Eastern United States. This style utilizes many of the imported Italian ingredients prepared in a deck oven from Sweden, which allows them to cook the pizza at temperatures up to 900 degrees, which creates a charred crispy crust more in line with American tastes. The large formats of this pizza style are perfect for by-the-slice programs.
Hobson’s dedication extends to sourcing premium ingredients worldwide and investing in specialized equipment like Acunto wood-burning ovens from Naples, Italy at Pangea Kitchen.
Learn more about Pangea Kitchen here.
Fresh Ingredients & Scratch Kitchens
Hobson’s philosophy centers on authenticity and time. This comes to life across the kitchens – like building dough with incredible flavor created through long fermentation programs rather than loads of yeast.
Expect unique ingredients created in-house by the culinary team such as marinated onions, fresh squeezed lemons and infused olive oils to finish each pizza.
Simple things like grating Parmesan cheese from a block over pizzas after the baking process ensure optimal freshness and flavor.
These small details matter in taking culinary experiences to the next level and you’ve had the opportunity to visit one of his locations, you would know the impact.
At Pangea Kitchen, pasta, gelato and all pasties are made fresh daily.
For the Pizzeria, dough is being tossed and ovens are firing all day long for by-the-slice and full pie orders.
His restaurants emphasize global techniques while respecting the heritage of each dish. Whether it’s a Thai curry or an Italian pizza, every bite reflects Hobson’s meticulous attention to detail.
Learn more about Pangea Pizzeria here.
Building Evansville’s Food Culture
After a 25-year corporate career, Hobson founded the Pangea Experience to elevate Evansville's food culture. His restaurants have become destinations for adventurous eaters seeking bold flavors and innovative dining experiences.
Beyond pizza, his ventures include SE Asian offerings and Ramen at 2nd Language and Latin-inspired dishes at Sazón y Fuego.
This National Pizza Day, celebrate with a slice from Pangea Pizzeria or explore one of Randy Hobson’s other culinary creations. Each dish is a testament to his passion for bringing the world to Evansville—one plate at a time.
