Maybe not the most perfect pizza in the world but pretty perfect after a long cold wet sail – “Sopranos” in Cuttyhunk. It’s made out in the guys back yard and served in picnic tables in the driveway of the desolate island of Cuttyhunk…total population 30. When dough runs out he puts a sign simply saying, “Closed—out of dough”.
Lately our best pizza has been made at home mostly because none of the good pizza joints deliver to us in Hartford…
We buy fresh dough from Whole Foods and Matt’s secret technique is to par cook the Niman’s Double Smoked bacon that will eventually go on top. He uses the bacon fat to coat around the pizza dough (mixed with a little bit of olive oil)…and then lightly sprinkles the outer edges with coarse sea salt. We lay the dough out on the pizza peel pre-covered with flour and corn grains / polenta which acts like ball bearings to aid sliding the pizza into oven. The rest is pretty straight forward classic – basic pizza sauce, mozz, bacon, black olives, pepperoni, thinly sliced mushroom. . .more mozz.
Photo: Alex Province (Cold leftover pizza never tasted so good on a chilly gray morning on Jack Tar).
