A reflection of the current farmer’s market, this pizza offers delicate, crisp vegetables on a hardy crust.
Dough Done Right
The dough is comprised of imported ‘00’ flour with salt, water, and a starter derived from Bristol Farms grapes. The dough is relatively moist, meant to crisp-up but retain a tender crumb. Chef Andrea proudly displayed the crispness of his pizzas by lifting up a test pie that had been sitting on the sidelines for 10 minutes, and knocking on its under crust. The hollow tone still sounds fresh from the oven.
Spread the sauce lightly over the base of the dough. Cecconi’s sauce is a simple mix of milled La Regina San Marzano Tomatoes, salt, and Sicilian oregano.
Pick a Peck of...
The peppers are cracked open by hand but left almost fully intact. Tossed with olive oil and salt, they are added to the pizza raw. Yes, totally raw. I was vocally skeptical as the chef placed them on the pie, but he reassured me it would totally work (and it does).
Put a Flower on It
Add a handful of olives and chili oil sautéed broccoli rabe. Fillets of olive oil cured anchovies lounge across the top among a scattering of torn squash blossom petals.
Into the Fire
With finesse, Chef David lends a hand lifting the pizza from the marble table.
Burn Baby Burn
Cecconi’s keeps their oven at a medium temperature. Hovering between 650-700 degrees, the pizzas cooks for approximately 2 minutes with the olive wood fueled fire.
Then the pizza comes out of the oven and on to a wooden board.
Eat! Eat! Eat!
Finish with a dusting of Pecorino and you’re ready to eat!