Glistening little blobs of sausage, the gooey fresh mozzarella and sharp Bitto melding together, and that wobble egg just waiting to be broken into. Oh, yeah.
Osteria uses two different pizza doughs, a traditional dough made with sugar and olive oil and a Vera Pizza Napoletana dough. The Lombarda begins with a round of traditional dough stretched thin to the point of translucency.
Mise en Pizza Place
Mozzarella made by the legendary Philadelphia cheese house, DiBruno Brothers, grated Bitto cheese, house made cotechino sausage made from pork and plenty pork fat seasoned with cinnamon and nutmeg and a splash of white wine, fresh eggs, chile flakes, and a simple tomato sauce, all just waiting to piled on to the dough.
The pizza bakes partway through before being slid out, crowned with an egg, and back in to finish up the job.
When the egg is perfectly set and the crust has acquired speckles of leopard spots, a shower of fresh herbs and then a few swipes of the pizza wheel to make sure that each slice is sauced with some of that wonderfully runny yolk.