You know, I thought I had linked to this Village Voice blog post the day it came out in one of the daily(ish) Leftovers I do, but it looks like I didn't. Oh, well, I was going to give it its own post anyway, since it's totally worth it.

The heart of the matter: Robert Sietsema has discovered a new pizza style in Manhattan at Birdbath Bakery:

[Birdbath] has come up with a pizza based, not on the usual yeast- or sourdough-risen crust, but with a flaky puff pastry crust. The crust renders brittle and oily, and tastes fantastic.

Sietsema says that they're using a good-quality mozzarella and that a spinach and goat cheese version is also available.

Birdbath Bakery

223 First Avenue, New York NY 10003 (b/n 13th and 14th; map)
646-722-6565
birdbathbakery.com

145 Seventh Avenue, New York NY 10011 (at 19th Street; map)
646-722-6570
birdbathbakery.com

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