The Colony Grill's hot oil pizza inspired my own foray into preparing and using this condiment. [Photograph: Adam Kuban] I first had hot oil on pizza at the Colony Grill in Stamford, Connecticut, and I loved the stuff. Less a true "topping" than a condiment, it nevertheless has the power to transform a plain pizza into a just-spicy-enough affair. Its slow burn is satisfying on an, ahem, chilly day but not overpowering enough to keep you from tasting the rest of your slice. After the jump, a quick take on making a quick chile-infused oil....
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Porter Street Pizza is a corner spot that specializes in thin crust pizza. The crust is crisp but not cracker-thin, with just the right amount of sauce and cheese. The plain and upside down pies are terrific, but we went for the Firecracker, topped with thick chunks of fennel sausage, cherry peppers, and long hots.
Papa John's recently introduced a new specialty pizza, the Zesty Jalapeno and Meats Pizza (pepperoni, spicy Italian sausage, jalapeño peppers, and a blend of three cheeses—Mozzarella, Parmesan, and Romano). It caught our attention because it looked oddly familiar (but more on that—and some possible intrigue—after the jump).