Another Midtown dough-and-pan hand-off this morning resulted in the pizza you see above. I’m not able to get in to EMILY all that often during the day, so my trusty R&D guy Tim Nguyen has been doing testing there on my behalf before he starts his evening dinner shift at the pizzeria. He’s been testing a variety of ideas and processes that we hope to put into action for the eventual pop-up.
This one, I think, is on the right track, but it’s a little too sparse for my tastes in terms of “bar pizza.” This is like a Neapolitan-inspired bar pie. Too stingy with the cheese — and said cheese needs to have some browning to it (which is anathema to Neapolitan pizza). We’ll be testing various amounts of cheese and doneness, obviously.