You know, I thought I had linked to this Village Voice blog post the day it came out in one of the daily(ish) Leftovers I do, but it looks like I didn't. Oh, well, I was going to give it its own post anyway, since it's totally worth it.
The heart of the matter: Robert Sietsema has discovered a new pizza style in Manhattan at Birdbath Bakery:
[Birdbath] has come up with a pizza based, not on the usual yeast- or sourdough-risen crust, but with a flaky puff pastry crust. The crust renders brittle and oily, and tastes fantastic.
Sietsema says that they're using a good-quality mozzarella and that a spinach and goat cheese version is also available.
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