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Article: Pan Pizzas--Easier Than Pie
- Article from:
- The Washington Post
- Article date:
- October 7, 1998
- Author:
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Copyright informationThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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When Uncle Joe made pizza, he never concerned himself about
shaping his pie into a perfect circle, inventing creative toppings
or fussing with a special baking stone. He made pizza the way he
learned it from his Neapolitan grandfather, who ran a pizza parlor
in the Bronx. The thick pies were baked in big round or rectangular
dark metal pans, much like what many pizzerias today call a
Sicilian-style pie.
Though I love the crisp-yet-chewy dinner-plate-size pizzas
typical of Naples, pan pizzas like Uncle Joe's have several
advantages: They are easy to shape since the dough can just be
patted into the pan; the thicker crust supports hearty toppings;
they make a lot, so they are great for ...
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