This week: hot honey and soppressata
The oven ran hot, the crust blistered just right, and the hot honey went on after the bake. Next Friday: white pie with lemon and ricotta.
Read the noteFriday-night pizza from a home oven. Thin crust, slow dough, a little too much basil.
A cat is asleep on the roof with z's drifting up. The management is taking a nap, so be persistent.
The sign says PIZZA, and a small secret plaque underneath wonders whether it is 2 AM yet.
The oven window flickers with warmth, the one thing in the pizzeria that never sleeps.
A tomato-headed chef peeks out of the door, with a leafy hat and a very short fuse for hungry guests.
A crescent moon hangs in the corner, and it may very well be looking at you.
What came out of the oven this week, and what we are trying next.
The oven ran hot, the crust blistered just right, and the hot honey went on after the bake. Next Friday: white pie with lemon and ricotta.
Read the noteA slower cold ferment gives more flavour and an easier stretch.
Visit link