Pizza Obsessives: Amy Kundrat, Slice Connecticut Contributor

Pizza Obsessives

Slice interviews with folks who are mad about pizza.

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What type of pizza do you prefer?

New Haven-style pizza. Thin, crisp, charred (almost overly so) and salty. Nine times out of ten, it's all about the crust.

The Pizza Cognition Theory states that "the first slice of pizza a child sees and tastes ... becomes, for him, pizza." Do you remember your first slice? Where was it from, is the place still around, and if so, does it hold up? On that note, has your taste in pizza evolved over time?

My earliest and strongest pizza memory is Post Corner Pizza in Darien, Connecticut, a thick cheesy Greek pie with a hard-as-a-rock crust. Although I have a soft spot for that particular pie, my taste has evolved to the opposite end of the pizza spectrum. My next strongest memory were pies I tasted when traveling in Italy as a teenager. Their simple ingredients and chewy charred crusts are the standard to which I continue to hold pizza.

What's your favorite topping or topping combination?

Prosciutto and arugula is my standard, and I also enjoy broccoli rabe and sausage.

Oh, yes. Broccoli rabe and sausage is a classic. Nice. Um ... let's see ... Where do you go for pizza in your area?

Pizza Lauretano in Bethel, Connecticut; Stanziato's Wood Fired Pizza in Danbury; Tappo Restaurant in Stamford; and many, many trips to Modern Apizza and Frank Pepe's in New Haven.

Amy Kundrat's Hot Garlic Oil and Spinach Pie

Amy Kundrat's Hot Garlic Oil and Spinach pizza.

Do you make pizza at home? If so, how? What recipes do you use?

We make pizza at home almost weekly. I'm currently experimenting with a delayed-fermentation whole wheat dough from Peter Reinhart, and the Wolfgang Puck recipe is also our stand-by. Our toppings range based on what veggies and pork we have in the house, but we almost always do a sausage or bacon pie.

What one thing should NEVER go on a pizza?

Nutella. But then again, I'd be willing to try just about anything.

Most unusual pizza you've ever eaten?

If salad pizzas are unusual...

What's the farthest you've traveled for pizza?

Flour + Water in San Francisco. Although technically we were out there for a friend's wedding, but you better believe my husband and I were standing in line the first night we arrived.

Heh. Yeah. I think there are times I've "visited people" more for the food in their city than the company ... LOL. Thanks for playing along, Amy. Always great to have a Nutmeg Stater in the hot seat.