Will Bosworth

Usually I am halfway through eating when I remember I should have taken more pictures of my pizza for my popular pizza blog! Tonight was an exceptional ‘za worthy of a post despite minimal photography.

First, I made the Al Taglio dough from the Elements of Pizza. Highly recommend! It comes out a bit lighter than a typical (excellent) “grandma” sheet-pan pizza. Second, I followed the mega slice cutting pattern covered in the King Arthur Book of Pizza. The KABoP just came out, and I found it in the new books rack at the Somerville library. It was a great read, and I picked up my newest favorite pizza technique:

Speaking of Grandma pies(!), I recently had a religious experience with a slice(s) at Vinnie’s Pizzeria in Williamsburg. I’ve been wanting to write about the whole thing: How I felt before, during, after. How cool everyone working there and eating there was. How I still remember exactly how it tasted, but can’t put into words. Anyway, it looked like this: