Food Menu - Pizza Flashcards
PIZZA
Pizzas are 12” in diameter. The dough is a Neo-Neapolitan style pizza. The pizza dough is made with Caputo Pizza flour, Sir Galahad flour, water, salt, yeast, olive oil and a 15 year old sourdough starter. The sourdough starter gives the pizza its lightness, slight sour flavor and helps achieve a nice crisp crust.
After the dough is mixed and portioned it is placed into refrigeration where it is allowed to ferment and rest for a minimum 48 hours, and up to 72 hours. The rest period is crucial to the flavor development of the dough as well as the overall texture of the pizza. Our pizzas are cooked in a wood-fired oven with almond wood. Almond is used because of its slow burn time allowing the wood to burn hotter and smoke less. This pizza dough is for our Puccia bread.
MOZZARELLA
Mozzarella for the pizzas is pulled in house with fresh mozzarella curd. This process of pulling mozzarella is not something you see at a lot of places doing while simultaneously executing a large pizza program. By pulling our own mozzarella we can control the moisture and salt content of the cheese. Pulling mozzarella is a simple process of pouring hot salted water over mozzarella curds, allowing them to soften in the hot water, a wooden paddle is used to mix the cheese and pull it into long smooth strands. This is then rolled into balls or “ovalene” then placed into cool water for the cheese to set. The process of shaping the mozzarella into balls and “ripping or cutting” it from the rest of the curd is where mozzarella gets its name, mozza “to cut”
TOMATO SAUCE (PIZZA SAUCE)
Our pizza sauce is made from canned plum tomatoes that have been pureed with extra virgin olive oil and sea salt.
PIZZA OIL
This is a condiment we serve with all of our pizzas made from cooking garlic, sicilan dried oregano, chili flakes and fennel pollen in olive oil. This is allowed to cool and served on the side in small ramekins. PLEASE CALL THIS PIZZA OIL NOT CHILI OIL, AS THIS IS NOT THE SAME OIL THAT GOES ONTO THE SOPPRESSATA PIZZA
Margherita Pizza
Crushed tomatoes, Mozzarella, Basil, Extra Virgin Olive Oil
(Vegetarian)
Pizza dough is hand stretched and topped with 2 ounces of pizza sauce, mozzarella, basil, olive oil and parmigiano reggiano.
Substitutions: No changes possible.
Drop Line: Margarita Pizza
Soppressata
Chili oil, Mozzarella, Crushed tomatoes, Honey
Pizza dough is hand stretched then topped with soppressata (soppressata is a type of cured pork that is seasoned with garlic, red wine and spices), chili oil (canola oil flavored with crushed red chili), mozzarella and parmigiano reggiano.
This is baked then finished with clover honey when it comes out of the oven.
Substitutions: No Pork OK.
No Honey OK.
No Chili OK (would require no soppressata as well for allergies)
Drop Line: Soppressata Pizza
Bianca Pizza
The base of this pizza is mozzarella and parmesan cheese. Once it is cooked in the pizza oven, we cut it and then add arugula tossed with lemon juice and EVOO, prosciutto, shaved parmesan and aged balsamic.
Drop Line: Bianca Pizza
Pear and Formaggio Pizza
The base for this pizza is mozzarella, parmesan and gorgonzola dolce (bleu cheese) and sliced raw bosc pears before you cook it. Once the pizza is cooked, we cut it and top it with chives and honey.
Substitutions: No pear
No honey
No chive
Drop Line: Pear and Formaggio Pizza
Roasted Mushroom Pizza
Starts with the sourdough pizza which is stretched to 10”. The pizza is sauced with a lemon cream that consists of heavy cream, white wine, white wine vinegar, lemon zest, garlic, and butter then followed by parmesan and mozzarella (which is pulled in-house). It’s topped with a five-mushroom mix which contains, white shimeji, brown shimeji, cremini, maitake, and royal trumpet. Once cooked, the pizza is cut and garnished with evoo and parsley.
Drop Line: Burrata Pizza
