Mixing Up The Toppings? Don't Mind If I Do
Just yesterday, I showed a few 'progress' shots of my latest Detroit-style pies. While I'm pleased with how they're turning out, I think I've been stuck in a rut in terms of what they're made out of on toppings. I go with sausage/pepperoni or soppressata almost everytime on one of the pies. BBQ chicken is another common one. I think I need to mix it up a bit.
For the past two weeks, I've been staring at this post by Adam Kuban on Slice/Serious Eats from 2012 that shows a pie called the Saint Louie from a joint in Brooklyn. It has provel on it - which all pizzanerds know about as a St. Louis exclusive. And...I won't be copying that, but the toppings are interesting to me and I think there's likely a way to go a bit more "Chicago" by thinking about using giardiniera instead of the pickled peppers? That kinda takes it away from 'nachos', though? Ever had a pizza that reminded you of nachos? The photos below tell the story.
From the story:
For the past two weeks, I've been staring at this post by Adam Kuban on Slice/Serious Eats from 2012 that shows a pie called the Saint Louie from a joint in Brooklyn. It has provel on it - which all pizzanerds know about as a St. Louis exclusive. And...I won't be copying that, but the toppings are interesting to me and I think there's likely a way to go a bit more "Chicago" by thinking about using giardiniera instead of the pickled peppers? That kinda takes it away from 'nachos', though? Ever had a pizza that reminded you of nachos? The photos below tell the story.
From the story:
The nacho comparison should have come to me sooner, given that the Saint Louie is topped with pickled chiles in addition to a very good house-made Italian sausage (and pepperoni whose presence was barely discernable). It's a winning combo.
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| This photo is from the Serious Eats pizza here. |
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