Pizzarium, a pizza shop in Rome run by Gabriele Bonci, has become legendary for it’s pan pizza. The dough is made from Molino Marino flour and usually has some amount of ancient grains mixed in, such as spelt or einkorn. His topping combinations are adventurous to say the least. Gabriele teaches classes on how to make this kind of pizza, and I have a post dedicated to the process. It is very easy to make. […]
My Pie Monday Chicago Deep Dish
Although not technically Italian as it would exist in Italy, this is what Italians in Chicago call pizza. This is a filling pizza. One slice is enough for me, and then I don’t really crave it for a long time afterward. But the flavor is uniquely suited for a casual Saturday dinner with family with some nice roasted vegetables as an accompaniment. Surprisingly, this pizza is one of the easiest to make since the dough […]
Approximating a “Vodka Sauce” on a pizza. Injecting a burrata with grappa (made by sister’s father in law) allows the creamy contents to approximate a “Vodka Sauce” when it flows through the tomatoes of a marinara pizza.