I love Pizza!
I love making Pizza!
I love our corner wood-fired pizza place! [oven flown in from Italy along with the people who put it together ; )]
And I have been loving the idea of exploring pizza places near and far! Kind of like the concept of hanging out at a good café! But like many good ideas this one has been lost as a theory and it is for sure time to give it some focused attention. Possibly I was waiting for a revival of artful pizza using homemade pizza dough and quality fresh ingredients. And yes I do realize that great pizza has been in this country for over a century. I also believe that over time some of the art has been lost. For a more in depth discussion Pizza A Slice of Heaven by Ed Levine is an interesting and masterful must read about all things pizza!
Pizzeria Vetri recently opened [kind of where my point comes from] in the museum district of Philadelphia and I feel it is one of the many emerging pizza focused restaurants to open up in the past few years!
So after viewing some amazingly intricate German Prints my friends and I walked over on a grey fall afternoon to Pizzeria Vetri. We sat at the bar by the wood-fired oven so we could watch closely as our pizza’s were formed and stretched and topped and then carefully handled and turned. The last step was holding the pizza to the roof of the oven for a few seconds for a final melting of the cheese and heating of the toppings. This I believe to be a sign of the art of pizza making!
It has been quite a long time since I picked out pizza with friends and I was not sure how it was going to work as there were three of us, two pizza’s to order and my strong preferences ; ) You know that you have the best friends when the two pizzas were perfectly complimentary and had all ingredients that I really like even when I let them pick out one, too! We agreed that the next time we came back we would try two different pizzas and they were sure to be as doughy, cheeesy, topped perfectly and artfully awesome!
Pizza’s Enjoyed : : Renato – mozzarella, rosemary, olive oil, sea salt Salsiccia – fennel sausage, roasted fennel, tomato, mozzarella.
Pizza Note: “It was in New York that Neapolitan immigrant and grocery store owner Gennaro Lombardi was granted the nation’s first license to sell pizza in 1905.” – Ed Levine Pizza A Slice of Heaven