Pie Mechanic

I have been locked into making three types of pizzas. It’s hard to deviate when I spent so much time honing them to what they are today. I need to branch out though. Keep pushing myself. Every topping combination cooks differently. The fat content of different cheeses, the moisture content of the vegetables, the thickness of the crust. If you prepare them all the same, you aren’t doing the pie justice.

I worked on two last night. Pictured above is a poached garlic, Ricotta, Mozzarella, reduced cream, garlic oil and cracked black pepper. The other was a Gorgonzola Dolce, red onion, Mozzarella, pureed tomato. Both were fun. Sweet and tart, playing off of each other. Let the fine-tuning begin.