Where big and blowsy crusts rarely go uneaten.
New York-style pies – made with 36-hour cold fermented dough – are the play at Thornbury’s Pizza Elettrica, where big and blowsy crusts rarely go uneaten. On Wednesdays, the super-crisp New Haven specialty ‘apizza’ gets its moment, perhaps topped with clams, pecorino and a truckload of garlic. It boasts a thin crust that’s baked slightly longer to achieve a crisp and charred base. There’s even a Canadian iteration featuring smoked leg ham and maple-baked pineapple.
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Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
