From California, with Love
We’ve moved beyond the barbeque chicken pizza and hope you’re ready to join us. Topped with smoky chicken, milky cheese, and the bite of pickled red onions, the Pollo is finished with a juicy bomb of orange and basil confetti.
Chef Bryant Wigger opens a small stainless steel door beneath the kitchen counter and is engulfed in a cloud of apple wood smoke. He reaches in and pulls out a tray of legs and thighs from a 180 degree “sauna” where they spend an hour and a half before joining the toppings station.
24 hours old, the dough sits in Italian made boxes. The boxes are waxy with a light yield, unlike most domestically produced ones. With athletic precision, Michele agilely stretches his dough into an even round.
Into the oak-fueled Stefano Ferrara the pizza goes! At home, crank your oven as high as it goes… possible with your new Baking Steel! At Trattoria Neapolis the bake is longer than the coveted single minute. Their two minute bake—with the pizza at the far end, away from the fire—ensures a crisp crust without sacrificing the lovely leopard spotting.
How to Make a Bucket of Steam
Fresh from the oven, the steaming pizza releases its excess moisture into the air.
Pretty in Pink
Pale pink ribbons decorate that pizza with beauty and a vinegary bite.
The Final Drizzle
Chiffonade basil is strewn over the top and then the pizza is finished with a drizzle of balsamic vinegar. The balsamic melts into the cheese, creating an acidic, sweet, and smoky pie you’ll love!