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Get Roman Style Pizza By The Pound || Eat Seeker

– [Nancy] I think pizza
fits into that category of beloved foods in the same
way fried chicken does, and buttermilk pancakes
and ice cream sundaes. Not only is it the flavor,
the experience, the memories, but I think that it’s one
of the categories of food that sort of just lights up your life. – [Matt] I had already
worked in a pizzeria. It’s actually funny because the first time when we got our first batch of dough made, Nancy had no idea that I had
ever touched pizza dough before or knew how to shape it. So, she saw that happen
for the first time, I think you were a little
– Yep. (laughs) – Startled, and, well,
pleasantly surprised and so I think that she knew that at that particular point we
were gonna be in good hands. – [Nancy] My roots are
really in bread baking. That’s what my focus
was for so many years. It had been a long-term
plan of mine to figure out how to make pizza. The intrigue with pizza
for me came about when I was in Arizona at Pizzeria Bianco. It was the first time that
I actually tasted pizza that was much more complex
than just doughy cardboard with melted cheese and tomato sauce. It was eye opening for me that pizza could actually
taste so delicious. I first started eating Roman-style
pizza in Rome (chuckles). Obvious place to try it. – [Matt] In Rome you’ll
find several types of pizza. The style that we’ve chosen
to duplicate is the one that is sold by the weight. I was introduced to it by Nancy. She said, “You need to try this place. “You need to see this, this is “kind of a very seminal place for me.” There’s no fire involved,
but it was more about how the structure of the dough was chewy, had some crackly-ness to it. And when the opportunity
came for this property and for this idea of
doing pizza by the slice, we thought, well,
this would be a really good kind of idea to introduce
to this neighborhood. You’ll find your Margherita,
you’ll find a Pomodoro, you’ll find, you know, mushroom pizza, one potato particularly,
the potato pizza, which is olive oil, sea salt, potatoes,
sliced very very thinly, sometimes speckled with rosemary that gets baked onto the pizza. We offer one here. So potato pizza starts as all
of our pizzas start off, we knock out the dough, and
we break it down into loaves, and we let them sit for
roughly about one to two hours. So they can rest, and then
they’re easily stretched into like three and 1/2 feet. So the potato pizza is very particular, because that’s the one
where we actually start with the ingredients raw first. So we take thinly sliced
potatoes, and we lay them kind of shingled onto the
dough, and then we season it with extra-virgin olive oil and sea salt, and then we bake them in the oven. It accordions out into the
oven, and then we bake it just for a little while, and then we take it out halfway through, and then we fill in the
patches with the rest of the potato, and then we let it rest, and then we top it with
mozzarella, fontina, a small amount of black truffle cheese which is called sottocenere, and we finish it with a
little bit of fresh rosemary and olive oil and a touch more sea salt. Nancy was really influenced on this style of sausage pizza
from Panicale in Umbria where Nancy lives. It was a pizza of just
panna, mozzarella, sausage, and red onions. So with that, we keep the
same light ingredients. We have a slew of mustard greens which have a very peppery, pungent flavor. We do the panna. We do a mixture of onions on top, and then the sausage, which will cut through the
really delicious flavor of the crust because the crust
itself has so much flavor. And then we bake it off
with just a touch of fontina and then olive oil and fennel follow. – [Nancy] We wanted to
make it very authentic, all the way up to the
way that it was sold. And the way that it’s sold
in Rome is by the weight, which is really the only way
you can be able to charge for a pizza that is that long. These are not individual,
personalized pizzas. – [Matt] So when I first started going to the Antico Forno Campo De’ Fiori, they will be blunt with you and just say, “How much would you like? “This much or that much?” And then we go, “Oh, we
want that much, please.” And they cut it, and so it
was through that experience, where we’re like, “Oh,
man! That is great!” – [Nancy] But what’s important,
whatever the style it is, is that the same care and
thought has to go into the crust and what’s on top, and that’s what makes a perfect pizza.

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