Daily Slice: Il Corridore at Iggies, Baltimore
Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.
Arguably one of the most famous pizzas in modern American pizza lore is the Rosa at Pizzeria Bianco in Phoenix, Arizona. The powerful combination of red onions, Parmigiano Reggiano, fresh rosemary, and pistachios has become a regular during home pizza making sessions at the Pizzablogger Household.
When I don't have time to crank out pies at home, which is most of the time lately, I head to Iggies for a thin crust pizza that, while not a copy of the Rosa, is highly evocative of the flavors of that pizza.
The Il Corridore ($15.95 for a large) is topped with red onion, mozzarella, parmesan and pistachios. Red onion and Parmesan are a great combination...slightly sweet and assertive red onion ponies up to the saltiness and slight nuttiness of the Parmesan, which is only accentuated by the nuttiness of pistachios. Those nuts are a great textural contrast as well.
The new gas fired deck oven at Iggies, which is always cranked to the max and sports an inch and a half of stone in the top and bottom of the oven, is able to cook thin crusted pizzas much faster than the older oven. I've clocked six pizzas on the official Blogger stopwatch....the pies cooked between 3:36 and 4:10. These quicker cooking times and additional top heat of the new oven do a better job of giving some crisp to the top crust and mitigates the denseness these rolled-out crusts experienced from time to time before the new oven arrived on the scene. In short, the pizzas at Iggies are now even better.
A tip for those of you who prefer the take and bake option from Iggies...get some fresh rosemary, roughly chop it and sprinkle it on top of half of the pizza before you slide it onto your pizza stone to see if you like it. The pungent, somewhat piney and resiny notes of the cooked rosemary really works well on this pie. Pair it with a piney, resiny Sierra Nevada Torpedo.