Pizza Blog from pizzatherapy.com

We were invited by noted pizzaiolo, Jon F. and Sandi to experience some home-made pizza at their home in Westerly, Rhode Island, last night. Jon had prepared the dough the day before. He stated the method of creating the dough the day before imparts a unique flavor into his dough. He credited Peter Reinhart with giving him inside tips for the special flavor. He cranked up his oven to a sizzling 550F an hour before he placed his pizzas in the oven. He explained the importance of the high oven temeprature. His pizza stone was very hot and this allowed him to cook the pizza dough to perfection. I lamented my own situation, as I explained my home oven only goes up to 500F. He created three masterpieces. The first was a simple Tomato and Romano cheese pizza. This was lightly spiced with no salt added. The taste of the crust was able to shine through. I would have to agree. The crust was airy, yet full bodied. Jon confessed that he added no olive oil to the dough. He was attempting to cre...

We just got back from Modern Apizza in New Haven. Modern is the third member of the Holy Trinity of Pizza. The first two are Pepe's and Sally's. The most amazing thing is that we were able to get right in. No wating. No line. No nothing. The pizza's were delivered to our table with-in ten minutes after we sat down. Talk about service! We ordered three pizzas: a Clam Pizza , an Italian Bomb (pictured above), and a Cheese, Peppers and Onions. Incredible! We were all surprised at how quickly our pizzas were delivered. The pizza was different from Pepe's and Sally's Apizza but certainly right up there in quality. The pizza was probably the thinest crust I have ever tasted. The clam pizza was served with lemons and had a creamy cheesy taste. All of the pizzas had a generous amount of toppings. There was no skimping in that department. It almost seems to me that Modern Apizza may be the absolute best kept secret in New Haven. There was ample parking as well. No...