-
Matthew Thorsen
-
Fresh out of the oven at Pizzeria Verità
Pizzeria Verità is known for its Neapolitan-style wood-fired pizza. The restaurant is nominated annually in
Seven Days readers' choice awards, and is No. 1 on TripAdvisor (up from No. 2 last week) for Burlington-area pies. (See my story about learning tricks of the dough
here.) This means that sometimes you can't get a table at the restaurant.
If you find yourself out of luck — or you're planning a party — here are five secrets from Verità co-owner Leslie Wells for making the best-tasting pizza at home:
- Use a dough recipe with a long fermentation process; this gives the crust more structure and airiness.
- Source the freshest, highest-quality ingredients for topping.
- Never underestimate a great cheese.
- Get your oven as hot as possible, and finish with the broiler to cook the top.
- Keep it simple; don't over-top the pizza. The key is to have flavors that complement, rather than overwhelm, each other.
Of course, Wells also has a sixth suggestion: "When all else fails, come to Pizzeria Verità!"
What tricks do
you have for making pizza at home?
Comments (2)
Showing 1-2 of 2
Comments are closed.
Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.
While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.
To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.
Online comments may return when we have better tech tools for managing them. Thanks for reading.