I have a friend who makes pizza. Not just any pizza, but PIZZA, worthy of the Pizza-Makers of America award. This man is serious about his pizza - from top to bottom. Last night a group got to taste his Crust No.6, which was superb. The actual outer crust, which half of the world leaves on their plates only to go into the garbage, was like a flaky biscuit that Paula Deen would be proud to call her own. It was as if I had pizza and a side of buttermilk biscuits. His wife, who must be a size zero, was the only one I noted left any pizza on her plate. The rest of us were obviously charter members of "The Clean Plate Club".
I was serious when I said Professor Pizza was serious about his pizza from top to bottom. He takes great pride in his sauce, which is mellow, with just the right combination of sweet and savory, and he is very fussy about his other ingredients. If I remember correctly, we had five different pizzas from which to choose and he had made table tents for each pizza, listing what was on each one. The vegetables were chopped to perfection and Professor Pizza gave credit to his graduate assistant for helping out in that department. He is also very particular about the order in which the ingredients go onto the crust. The layer nearest the crust is his carefully selected cheese, a combination of mozzarella and provalone, followed by any meats and vegetables, finally topped with the sauce and lastly, a sprinkle of grated Parmesan cheese. These deep-dish pizzas easily check in at perhaps two inches thick.
There were other ingredients essential to the evening's ambiance and that was the element of friendship and lively conversation. Never a pause for lack of words, and lots of laughter and hugs. A wonderful way to usher in the Holly Daze. For a few hours I could actually see myself in the Holidays.
Thank you, Professor Pizza, your lovely graduate assistant and undergrads Willy and Molly. When you open The Italian Pizza College of the Midwest, I'll be first in line to register!
Ancora impizzaro
