Pizza on the Eater Blog

Two pizza-related things of note on Eater as of late. 1.) Today, we find out that Wylie Dufresne's WD-50 serves "pizza pebbles." Some back story, if you're unfamiliar: Dufresne is one of them molecular gastronomist types, which means he does crazy stuff with food—like making pizza pebbles. As described by Adam Roberts, they are "... made by mixing variously powdered pizza components—tomato powder, parmesan powder—with a garlic-infused oil. The resulting pebbles are presented with dried slivers of shitake on a pepperoni emulsion." Roberts has a photo of the things, but the photo ain't so pretty....

Continue reading »

2 Comments | Posted by Adam Kuban, May 21, 2008 at 3:00 PM
Tagged: Eater, LES, Manhattan, molecular gastronomy, pizza pebbles, Singas, WD-50, Wylie Dusfresne