Beyond the Pale
The mashed potatoes add all the body, but none of the weight of standard white pies. The rich and decadent base is draped with smoky strips of bacon.
The ultra tender dough pulls and tears easily. The chefs treat each portion with the utmost delicacy. Stretched thin atop a dune of flour, the oblong crust is topped with slices of aged mozzarella.
Do 'The Mashed Potato'
Pinch off clumps of cooled mashed potato (this is a perfect way to use leftovers) and disperse evenly over the pizza. When I asked what makes the potatoes so special, I was told “They are full of love… and by love I mean butter.”
Imported from Pennsylvania, the coal fire burns across from a gas assist in a large Wood Stone oven. Burning in the high 600s (the oven was already at 670 degrees during my pre-service morning visit) the pizza blisters and chars for 6 minutes. As any coal fire pizza lover knows, you simply can’t recreate this sooty quality sans coal. So at home, crank your oven as high as it goes and let that pizza broil.
Get It Together
When the pie comes out, the cheese and potatoes quiver in a near liquid state. Cooling to a velvety, bacon-infused blanket of white, the pizza is further amplified with a fresh douse of grated Parmesan.
What's for Breakfast?
The Breakfast pizza begins the same way: sheets of mozzarella and clumps of mashed potatoes. But instead of bacon, slices of tomato and bell pepper crisscross the face of the pie.
A heavy dose of grated Parmesan and freshly milled pepper is added before cooking.
The pizza is baked the same as the Mashed Potatoes pizza, but here the eggs float on the buttery base with the still crisp vegetables. The yolks slowly ooze across between the slices, and when mixed with hot sauce (which the staff insist you must eat this pizza with), it makes a perfect sauce for the bready, charred crust.