The Magnificent Pizza

You have to admit. There’s something universally joyful about eating pizza. The anticipated crunch of a well-baked crust, the gooey, melted cheese stretching with every bite, and that first taste of tangy tomato sauce mingling with spices—it’s a moment of pure culinary pleasure. Every topping has its moment: the savory bite of pepperoni, the freshness of basil, the earthy sweetness of caramelized onions, and that hint of olive oil tying everything together.

Whether it's sharing slices with friends or savoring one alone, pizza, no matter the topping you prefer, brings a sense of satisfaction that feels both comforting ad exiting. And somehow, it's as much about the experience as the food itself--each slice is a small adventure, a piece of edible happiness.

Pizza Night in Poughkeepsie, NY

In September of this year, while visiting MB/Carlo in Poughkeepsie, Pizza was the highlight of the day. With the wood burning pizza oven ready to go...

...Carlo crafted the "food of the Gods."

With temps well over 500º the pie was ready within four minutes.

And within even less time, it was gone. As quickly as they baked with different toppings, including...

...pepperoni...

...arugula and mushrooms...

...or arugula, mushroom and shaved parmesan, or...

...onion and cherry tomatoes, they were gone in no time.

To top it off, grilled shrimp and roasted potatoes to go with the meal.

An excellently paired Chianti. For the interested, here's a wine taster's notes: The Classico is mostly sangiovese with a dash of Colorino and Pugnitello, all blended in the traditional style. It spends 12 months in large Slavonian oak casks for conditioning and is bottled with that traditional forest floor and black cherry nose. The texture is round, at times succulent, with more cherries and licorice, and enough acidity and dryness to bring it to the table.

It is true that each state has its own version of the perfect pizza. Travel anywhere, stop at any pizza restaurant and order a slice. While traveling with Dan and Mel to North Dakota, we did just that in Duluth, Minnesota. "Tap a Keg" Italian restaurant should have been the flag, but venture forth we did.

Me when I was presented with Duluth's idea of a well done "pizza pie." When ordering "a pie," I had to distinguish between a "pizza pie" and an "apple" or "blueberry" pie.

My error was asking for a well done crust.  I have to admit, crisscrossing cuts made eating tidbits just as pleasurable. It's the proper way of serving pizza to groups.

Pizza Night in West Palm Beach, FL

Chuck's homemade dough is prepared and ready.

The temperature of the pizza oven insert is set 

Toppings and seasonings ready

"Round" is in the eye of the beholder.

Some 'before' and 'after' shots of finished products baked in minutes thanks to very high temperatures. My two pizza connoisseurs prefer their ovens at minimum 600º

The end product has never missed the mark for terrific flavor and crispness.  I hope you enjoyed the treat. Enjoy National Pizza Day, February 9th.

"You can’t make everyone happy. You’re not pizza.”