The History of Pizza (in our house)
JA took a class with pizza legend Mark Bello, pie pro and founder of Pizza A Casa, which was held at our local Whole Foods. Usually he hosts classes in his apartment but starting on April 15, he’ll be opening a school on our block. He’ll teach you how to make great dough, in a regular house oven, as opposed to a pro oven that goes up to a bazillion degrees. You’ll never order in again. Take this class, it is a tasty and fun way to spend an afternoon and it’ll change your life.
JA’s whole family is really into making pizza. From Edinburgh to Thoiry, France to San Francisco, great pizza is being made. JA made a batch in France last Easter, for which Cousin Dan made a peel in his private wood shop (in about 15 minutes!). These people mean business.
We always serve a Margherita — fresh mozzarella, a simple, uncooked red sauce, pecorino and finished with basil. One of the pies is often a smoked mozzarella with sun-dried tomato and a spritz of balsamic. Usually, we have one or two “experimental pies.” My favorite is a white pie of sauteed potato and leek with pecorino, rosemary and finished with truffle oil. Last night JA went all Mario Batali and threw an egg on top (and fresh oregano). It was rich and yummy tasting. We’ll be doing this again. Our fourth had fresh ricotta with basil and the “good” olive oil. The ricotta hails from Salvatore Brooklyn. You MUST try. And try their smoked version. Anne sells it.
I like to throw arugula on my slices.