We continue to work on our hybrid interpretation of Colony Grill-esque bar style and St. Louis style cracker pizzas. The drive to create the perfect thin crust is both a want and a need for an instant impromptu pizza, in combination with a canvas for cheese-centric topped pie. We stretch the dough on oiled steel pans and then layer on the toppings. For our pepperoni we started with provolone, added sauce, fresh mozzarella and, finally, the pepperoni. The result was a tender, generously topped pizza that satisfied our pizza craving while still falling short on replicating the style we are chasing. Time to tinker some more.
Years Past
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