Hybrid Moments

This pizza was influenced by two styles: Pizza al taglio alla romana and "upside down" New York style pizzas (L&B Spumoni Gardens, etc).

It has been said that the pizza found at L&B Spumoni Gardens has its roots in Sicilian sfincione. Thicker crust pan pizzas in NY are locally refered to as "Sicilian" for this reason, but in reality these pizza themselves are hybrids and in my opinion only vaguely resemble the sfincione which I've consumed in Sicily.

Upside down pizza reverses the traditional application of sauce, then cheese, resulting in a somewhat of a fusion of dough and cheese.

While L&B's crumb structure is rather closed and dense, I believe it contains a fair amount of oil to give it a satisfying and rich texture. Roman pizza, open crumb provides a light, airy experience.  Combining these two styles gives a texture which can for lack of a better term be described as "pastry like".

No specifications were recorded during the construction of this pizza.