Since moving to New York, Dad calls to brag about his homemade pizza with vegetables from his garden every summer. I always beg him to freeze a pie and overnight it on dry ice. He laughs. I naively wait.
While waiting, I’ve tried various restaurant-style regional pizzas. My favorite style is Chicago’s thick cornmeal crust. Each slice is the equivalent to one meal. As for New York’s thin-crust pizza, I initially didn’t like it. New Yorkers brag about it being the best, and they often take out-of-town guests to their favorite pizza place. It’s definitely a ‘place’, because it’s really a fast food version of hamburgers. The ingredients are canned tomato sauce, dry cheese and flavorless dough. It’s doesn’t taste special. A New York restaurant-style pizza specializing in fresh ingredients, especially with homemade mozzarella cheese, is a true delight. However, one slice is a snack compared to Chicago’s hearty version. In recent years, as the food movement as spread, more New York restaurants are making pizza with fresh ingredients. Continue reading Zucchini Tomato Ricotta Pizza