Gallery: Dear Slice: Texas Pizza Summit II

Margherita
Margherita

The traditional Margherita that officially opened the oven Saturday night.

Fig Pizza
Fig Pizza

Mascarpone w/ a little bit of blue cheese mixed in, fresh figs, and a little pinch of Turkish chili flakes. Post bake, I added some fig preserves and prosciutto. OMG!

White Truffles and Mushrooms
White Truffles and Mushrooms

Mushroom and white truffle made with Chau’s mozzarella, Boschetto al Tartufo, and Parmigiano-Reggiano. This was probably the favorite pie of the evening, as it usually is.

Pepperoni
Pepperoni

Vermont Smoked Pepperoni, of course. Omid made this pie, and maybe it’s just me, but I think it has a bit of a di Michele look to it (the crust - not the toppings of course).

Garlic Scapes
Garlic Scapes

Diana brought the most beautiful garlic scapes, served here thinly sliced with Chau’s mozzarella, EVOO, and a pinch of salt. It’s the first time I’ve tried garlic scapes. This pie was simply sublime.

Diana Margherita
Diana Margherita

A slice of Diana Margherita. I named it in honor of her introducing me to Aleppo. It’s a Margherita with some Aleppo sprinkled on the sauce and drizzled with Calabrian Chili oil post bake. Possibly my favorite pie of all time.

Diana's Crumb
Diana's Crumb

Crumb shot of the same Diana slice.

The Undercarriage
The Undercarriage

Upskirt view of the same Diana slice.

Spicy Mushroom Pie
Spicy Mushroom Pie

Spicy mushroom pizza made with both fresh Jalapeno and Turkish chili flakes (similar to Aleppo but a little deeper, darker flavor—Aleppo is a bit lighter with citrus notes).

Brussels Sprout Extravaganza
Brussels Sprout Extravaganza

Antoine’s Motorino-inspired Brussels sprout pie.

Bee Sting Tribute
Bee Sting Tribute

Inspired by Roberta’s awesome Bee Sting, this pie has Fresh mozzarella, fennel sausage, dried cranberries soaked in tequila and Grand Mariner, red pepper flakes, and honey, basil, and fennel pollen added post bake.

Clam Pie
Clam Pie

No-cheese clam pie made with fresh-shucked clams.

Fig 'n' Clam
Fig 'n' Clam

Fresh shucked clams, figs, garlic scapes, Turkish chili flakes and honey post bake. I was a little skeptical of this one when Chau was making it, but it turned out to be incredible.

Rabbit Food Pizza
Rabbit Food Pizza

Diana’s rabbit food pie with fresh cherry tomatoes from my garden.

Ricotta Summer Squash Pizza
Ricotta Summer Squash Pizza

Bill’s elegant creation topped with fresh mozz, baby zucchini and yellow squash, and lemon with ricotta added post bake.

VIA 313's Detroiter
VIA 313's Detroiter

Brandon and Zane Hunt of VIA 313 in Austin treated us to several of their incredible Detroit-style pies including this Detroiter.

36.7 Second Marg
36.7 Second Marg

My fastest bake ever at 36.7 seconds (1,100º F on the walls and 975º F on the deck). I wish the cheese would melt in this short time because the pillowy softness of the crumb is unbelievable.

Cheese Galore
Cheese Galore

Charcuterie, including some homemade, and cheese abounded.

Refreshments
Refreshments

We had a few bottles of wine in addition to abundant Texas craft beers. One friend who couldn’t make it sent a bottle of Jefferson’s Presidential Reserve 18 year bourbon in his place. We have good friends :)

Crusher Sherbet
Crusher Sherbet

Gene’s incredible Crusher sherbet made with Eagle brand milk, Orange Crush, crushed pineapple and maraschino cherries.

Breakfast Pie, Part I
Breakfast Pie, Part I

For breakfast, a Tscarborough anarchy pie (called anarchy because he has no rules—which basically means he doesn’t measure anything in his dough yet it always comes out perfect. I don’t have that ability).

Breakfast Pie, Part II
Breakfast Pie, Part II

Tom’s other breakfast pie was transcendental, which is not something I’m used to experiencing at breakfast. It had mascarpone, lemon slices, and drunk cherries.

Java!
Java!

Java was always in the middle of the action and living large with all the pizza people fed him. In my best Italian accent; “Now thats’a happy puppy!”

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20130708-pizza-summit-collage.jpg