Everyday With Rachael Ray magazine’s March issue will feature a bracketed, March Madness tournament style pizza face-off to determine the best pizza in the country. Sixty-four of the country’s best pizzerias flexed their muscles, rained pepperoni from beyond the arc, slam dunked fresh mootz over the competition and smothered the opposing team’s offense with a competent [...]
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Yeah, she rocked jewel encrusted crowns, row upon row of pearls and other jewelry to create a mixture of bling that would leave most red carpet femmes envious and harping at their selected jeweler to up the ante of rental wares available for next year’s gala event. She lived in hip palaces, sailed on fancy [...] Next up was a Filetti, a bianca (no sauce) with garlic, basil and fresh cherry tomatoes which was a benchmark at Una Pizza Napoletana. Like the margherita before it, this pizza was also delicious, with the cherry tomatoes providing very fresh and acidic counterpoints to the creaminess of the mozzarella. As good as this pizza was, my heart quivered a little and the pizza was a tad bittersweet. The naturally leavened dough Anthony used in his pizzas at UPN helped to create the most flavorful pizza crust I have ever eaten (I have not been to Pizzeria Bianco yet) and quickly emphasized the loss experienced to the East Coast pizza scene by Mangieri’s now confirmed departure to open Una Pizza Napoletana in San Francisco. None-the-less, I was still in pizza la-la land eating these [...] I fed my Ischia sourdough starter late last night in anticipation of improving upon my recent experiments with Sicilian style. My last effort garnered some hungry stares from Adam at Slice, America’s best pizza site, and I’m looking to push the envelope even further in my quest for satisfaction. My Sicilian crust could use just a [...] |
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