YAWTN: Breton Trinch! 2007

S

Scott Kraft

Scott Kraft
With pumpkin, goat cheese, arugula pizza. Lighter than recent versions. Or maybe just purer. Less spritzy too. But the bottle might have been open a while. Great with the food.
 
Rahsaan:

Which slices? Do you mean the pizza should be thin or the pumpkin slices on the pizza should be thin? If you mean the latter, can the pizza crust be thick?

Interesting.
 
originally posted by Joe Dressner:
the pumpkin slices on the pizza should be thin?...can the pizza crust be thick?
Click to expand...

For my tastes, the pumpkin slices most definitely should be thin. I think of it as similar to topping a pizza with slices of prosciutto, although of course very different texture and taste.

I don't see why thin slices of pumpkin wouldn't work with a thick crust, although it's hard to find intelligent advocates of thick crust these days. And I generally go with thinner crusts.
 
You still find intelligent advocates of thick crust in Chicago. I think it is the traditional style there. Although I'm not certain of their pumpkin usage.
 
originally posted by Joe Dressner:
You still find intelligent advocates of thick crust in Chicago. I think it is the traditional style there.
Click to expand...

Yes, I've heard of that. And even eaten it myself.
 
originally posted by Joe Dressner:
You still find intelligent advocates of thick crust in Chicago. I think it is the traditional style there. Although I'm not certain of their pumpkin usage.
Click to expand...
Yes, there are those here that seem to like and, gasp, prefer thick crust (deep dish if you will). I can't stand it personally, though I'm not from here. As far as pumpkin goes, since it is not generally of animal origin it doesn't make it onto pizza here (for the most part). Maybe at one of those mavericky underground dinner parties I read about. Oh, and have you seen how they cut their fucking pizza here?!? It's in squares! It's fucked up.
 
You must log in or register to reply here.
Back
Top