CHRONICLE: Pittsburgh's new age pizza scene
P.M. THIS MODERN PIZZA LOVE STORY STARTS IN THE STRIP WITH SOMETHING YOU DON’T OFTEN SEE IN THE BURG. THIS IS, I THINK, ONE OF THE ONLY PLACES TO GET THIS KIND OF PIZZA. WE ALWAYS DO A PROVOLONE, MOZZARELLA BLEND. PITTSBURGHERS REALLY LIKE PROVOLONE IN THEIR PIZZA. DETROIT STYLE FROM IRONBORN. WHAT DOES THAT MEAN? IT’S A RECTANGLE WITH A THICK CRUST THAT’S BOTH CRISPY AND CHEWY. AT THE SAME TIME. HERE’S OWNER PETE TALLMAN SHOWING US HOW IT’S DONE. YEAH, I WANT IT SUPER CRISPY ON THE BOTTOM. AND THEN AS YOU BITE THROUGH THE TOP, IT SHOULD BE ALMOST LIKE CLOUDY PARBAKED DOUGH. THEY ALL START THE SAME. A PRE-BAKED DOUGH THAT’S BEEN FERMENTED FOR TWO DAYS. THIS WILL BE A WHITE PIE, SOME ROASTED CHERRY TOMATOES THAT WE ROAST IN HERBS AND GARLIC. AFTER A FEW MINUTES IN THE OVEN, IT COMES OUT WITH THAT CRISPY CHEESE CRUST, FINISHED WITH A HOUSE MADE GARLIC CREAM. SO DETROIT STYLE PIZZA ALWAYS GETS SAUCE ON TOP, RIGHT DOWN THE MIDDLE, THEN LEMON, ARUGULA AND RICOTTA A WORK OF ART. THAT’S WHY I LIKE IT. PEOPLE THINK IT LOOKS COOL. IT TASTES GOOD. IT WAS A TRIP TO COLORADO WHERE HE TRIED DETROIT STYLE AND DECIDED PITTSBURGH NEEDED MORE SQUARE PIZZA. TALLMAN OPENED THIS IRONBORN LOCATION JUST BEFORE COVID 19 HIT, BUT WITH STRONG SUPPORT, THEY GOT THROUGH OUR VISIT, FOUND A GROUP OF COWORKERS ENJOYING LUNCH THEIR FIRST TIME IN THE SHOP, BUT THEY’LL SURELY BE BACK. EXCELLENT DETROIT STYLE PIZZA. I THINK WE’RE UNIQUE. MAYBE A LITTLE MORE MODERN THAN SOME OF THE OLDER SCHOOL PITTSBURGH PIZZERIAS, AND I LOVE THOSE PIZZERIAS TOO, BUT I JUST HAVE A LITTLE DIFFERENT TAKE ON IT. JUST A NEIGHBORHOOD NORTH. ANOTHER DIFFERENT TAKE AT DRIFTWOOD OVEN. IT ALL STARTS WITH A DIFFERENT BASE. NOT STANDARD DOUGH, BUT SOURDOUGH. I FEEL LIKE THE PIZZA GAME IN PITTSBURGH NEEDED A LITTLE BOOST. UH, SPECIFICALLY WITH THE DOUGH. SO YOU’RE GONNA GET MORE TANG AND OWNER NEIL BLAZIN FELL IN LOVE WITH THE SOURDOUGH PROCESS, BAKING AND PAIRED IT WITH PIZZA. HERE HE’S MAKING HIS FAVORITE WITH SHIITAKE MUSHROOMS AND GARLIC. IT’S A CONCEPT THAT’S BEEN COOKING SINCE 2015, WHEN HE STARTED WITH A WOOD FIRED PIZZA OVEN ON WHEELS, GOING TO DIFFERENT BREWERIES AND GAINING A BIG INSTAGRAM FOLLOWING. YOU COULD SAY BLAZIN AND HIS THEN BUSINESS PARTNER DRIFTED FROM PLACE TO PLACE AND HE GOES, WHAT ABOUT DRIFTWOOD? AND LITERALLY A BELL WENT OFF. IT WAS LIKE DING! AT THE SAME TIME, WE WERE LIKE, I GUESS THAT’S IT. THEIR PERMANENT HOME ON LAWRENCEVILLE’S BUTLER STREET OPENED A FEW YEARS LATER. NOW A SPACE CRANKING OUT PIZZA, PASTRIES, EVEN A BREAD SUBSCRIPTION PROGRAM. THIS IS THEIR TRADITIONAL LOOKING PIE A THIN CRUST, CIRCULAR PIZZA FINISHED WITH AGED GOUDA AND GARLIC OIL. THEY ALSO DO A THICKER ROMAN SQUARE TWO. THEIR INGREDIENTS FOCUS ON COMMUNITY MEAT FROM LOCAL FARMS. MOST OF THE CHEESE IS MADE IN PENNSYLVANIA. I THINK WE JUST KIND OF OFFER THAT A LITTLE BIT MORE OF A LOCAL FLAVOR THAN A LOT OF OTHER PIZZERIAS. THE SUN IS STILL SHINING A BIT FURTHER UP, BUTLER STREET, WHERE THE NAME V-3 TRANSLATES TO I CAME, I SAW, I CONQUERED. I KIND OF LIKE MAKING THIS ONE, GENERAL MANAGER DAN MALLORY MAKES A LOT OF CUSTOM FLATBREADS AT V3, LATIN FOR VENI, VIDI, VICI. IT’S A FAST CASUAL CONCEPT WHERE YOU CAN PICK YOUR OWN PATH. TRADITIONAL MULTIGRAIN OR GLUTEN FREE DOUGH? ADD ANY TOPPING YOU COULD THINK OF. HERE’S OWNER MANNY SINGH. THE EASIEST WAY TO EXPLAIN IT’S LIKE ON A CHIPOTLE PIZZA MALLORY IS MAKING ONE OF THEIR CREATIONS WITH SAUSAGE, SPINACH, AND EGG ON TOP. IT GOES INTO THE OVEN AND NEEDS ONLY TWO MINUTES AND 10S ON THE OTHER SIDE OF THE CONVEYOR. CRISP CRUST, BUBBLY CHEESE. FINISH WITH SHAVED PARMESAN. THIS IS HOT CHILI OIL WHICH WE INFUSE OURSELVES, SINGH SAYS. V3 HAD ANOTHER LOCATION DOWNTOWN, BUT IT CLOSED DURING THE PANDEMIC. HE HOPES THEY CAN GET A SPOT BACK UP AND RUNNING IN THE GOLDEN TRIANGLE SOON. THIS IS SOMETHING DIFFERENT AND HAVE A REALLY GOOD NICHE ON IT, SO THAT’S WHY I DECIDED TO GET INVOLVED WITH WHEAT. SO THAT’
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CHRONICLE: Pittsburgh's new age pizza scene
So we've covered New York Style, Pittsburgh Style, Ohio Valley Style with the cold toppings, sweet pie crust and even buffalo chicken pizza. But the twist on traditional pizza doesn't stop there. The restaurants Tom Garris went to are new to the Pittsburgh scene and quickly making a name for themselves.
So we've covered New York Style, Pittsburgh Style, Ohio Valley Style with the cold toppings, sweet pie crust and even buffalo chicken pizza.
But the twist on traditional pizza doesn't stop there. The restaurants Tom Garris went to are new to the Pittsburgh scene and quickly making a name for themselves.
"Scene" - Google News
December 18, 2023 at 09:09PM
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CHRONICLE: Pittsburgh's new age pizza scene - WTAE Pittsburgh
"Scene" - Google News
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