Pizza is art and the dough is my canvas. The Neopolitan style of pizza exemplifies balance. The crust is a balance of an outer crunch, a delicately soft inside, and a subtle chew. It can be considered a thin crust, yet it is a bit thicker than a traditional "New York" style in that it holds up to the ingredients without drooping at the center of a slice. The high heat oven and wood-fire (700-800 degrees) creates a one-of-a-kind char and wonderful air pockets. Ingredients are balanced in taste, color, and amount. And the result is an explosion of flavor, based on quality ingredients that are sourced locally whenever possible.
No comments:
Post a Comment