Posted by Adam Kuban, April 30, 2008 at 8:00 PM
Sounds like this pizza in Wisconsin is probably the freshest pizza you'll ever eat:
... I talked with Ted Fisher [owner of A to Z Produce farm] briefly while he was making pizzas, and he explained that they try to grow and raise everything in the pizza on the premises. Everything from the wheat in the dough to the animals that produced the cheese to the fresh peppers are all within a short reach of the outdoor wood-fired brick oven they built themselves.
They had a surprising amount of pizza options written on a chalk board such as “stinging nettles with shallots cooked in cream, Parmesan, mozzarella” and “Italian sausage (happy pigs), kalamata olives, red onion, fresh mozzarella.” ...
A to Z Produce
Address: N2956 Anker Lane, Stockholm, WI 54769
Posted by Adam Kuban, April 23, 2008 at 11:00 AM
I thought I had blogged about this crazy phenomenon already, but a search through the Slice archives brought up bupkes on it. The thing at right is a slice of pizza topped with mac and cheese. It's sold—where else?—in the Dairy State, Wisconsin, Madison, to be exact. At a joint called Ian's Pizza.
The University of Wisconsin's Daily Cardinal gives some insight into the founder Ian Gurfield's motives: "Gurfield, a graduate from the University of Massachusetts, opened his first Ian’s location on Frances Street in 2001—when he was only 21 years old. He said his hope was to find a college town that had a late night scene, admitting his 'target market is drunk college students.'"
That sounds about right. I bet this thing would taste pretty damn good about three sheets in. [via YumSugars]
IAN'S PIZZA
319 North Frances Street, Madison WI 53703 (map); 608-257-0597
115 State Street, Madison WI (map); 608-442-3535
ianspizza.com
Posted by Adam Kuban, October 5, 2007 at 6:00 PM
From the Slice mailbag, this time from my cousin Aimee ...
Hi Adam,
It's your cousin in Milwaukee. Today there was a cute article in the Journal about Milwaukee-style pizza. Apparently, it's mainly the way the pizza is cut that separates us. The square-cut pizza is not popular outside the Midwest. You know, I can't even remember the last time I had a pizza that wasn't cut into squares.
Here's the link: http://www.jsonline.com/story/index.aspx?id=670826
—Aimee
Continue reading »
Posted by Adam Kuban, October 30, 2006 at 3:05 PM
The previous post about Ed Levine's top pizza picks drew some emailed and IMed responses that the choices were mostly all coastal and that there were no Chicago joints on it whatsoever. Well, here's a list that ran earlier this month in USA Today. In it, Jeff Ruby, coauthor of Everybody Loves Pizza (along with Penny Pollack), gives the paper his and Ms. Pollack's top spots:
Metro Pizza [four locations, Las Vegas NV; metropizza.com]
"The pizza menu at this gourmet oasis in the desert reads like a map of regional flavors. With grilled shrimp on the New Orleans, barbecued chicken atop the Memphis and pineapple on the Honolulu, there's something for everybody...."
The Cheese Board Pizza Collective [1512 Shattuck Avenue, Berkeley CA 94709; map]
" 'The Cheese Board is a collective, owned by its members, that brings sustainable agriculture to the pizza table,' Ruby says. Each day the menu, featuring a single sourdough vegetarian pizza, is decided collectively by the group...."
Continue reading »
Posted by Adam Kuban, August 22, 2005 at 2:00 PM
Grandma Slice sent me this clipping from the Milwaukee Journal-Sentinel a couple weeks ago. I figured I better scan it and get it up on the site before she thinks I'm ignorning her.
I was born in Milwaukee and have family there, and most times when we'd visit, Pa Slice would insist on a trip to Maria's. Maria's is wacky and it's definitely not New York–style pizza. I'll let the newspaper clipping speak for me. Click on it to enlarge and read.
