I’m certainly not claiming credit for the first honey on a pizza or anything like that. Paulie Gee’s was artfully using Mike’s Hot Honey long before a bee’s butt ever kissed one of my pies. For whatever reason, I wasn’t paying attention. I’m not sure others are either. I see a lot of pies at pizzamaking.com and I visit a lot of pizzerias — it just isn’t used much. That’s a shame. [...]
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The sound and vibration through the seat feels good—you’ve just had some aftermarket parts for your sports car installed, dialed everything in and buffed the car to a high shine. The car breathes with new-found muscle as you point it towards the road and head over to your friend’s house. Upon arriving you give a beep, gun the gas for a second, and yell for your buddy to come outside. Suddenly you hear the creak and scrape of your friend’s garage door as it separates from the concrete floor. As the garage door opens, the elegant lines and beauty of a Ferrari 599GTB Fiorano is revealed sitting inside of the garage. You know your girl is a beauty in her own right, but you can only look into the garage, stunned. Holy. Shit. [...] “Bringing kung foolery to pizza making” is one of his sayings, but make no joke about it, Chau “Jackie” Tran is dead serious when it comes to homemade pies. Within a relatively short period of time, Tran has honed his skills, deepened his knowledge of the pizza work-flow, has become a core member of the pizzamaking.com forums, and is now an all-around pizza-making monster. The Albuquerque, New Mexico, resident is proof positive that lots of research and time spent with hands gooped up from dough adds up to some pretty kick-ass-looking and, I bet, -tasting, pizzas. [...] But there are some toppings that play so well with the crust that I do put in the effort. One of the best examples is the pizza we made today. Sauteed porcini-infused baby bellas blended with Carmelina tomatoes. Fresh mozzarella and a perfect piece of pork belly — marinated and slow roasted until tender. Cut into thin strips so the fat crisps and oozes unctuous juices in the intense heat of the wood fired oven. [...] |
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