I
ordered the Mignulata…this was made from the regular pizza dough – which is
cold-proofed for 4-5 days and returned to room temperature…that is rolled into
a rectangular sheet…the dough is brushed with olive oil and showered with lots
of freshly cracked black pepper..the filling is then added to the
rectangular….a healthy dose of grated pecorino cheese..and Lamp’s house sausage
– a fragrant intense pork sausage that’s flavored with things including
chianti, sambuca, allspice and fennel.
Blanched cauliflower florets and onions.
The onions are shaved very thinly. The mignulata is rolled out like a
jelly roll…creating a thick log aa couple of feet long. That is egg washed…and is popped into the
wood oven…when it is finished baking it it cut crosswise into thick
slices. It is then basted with a little
more olive oil….and it goes back in the wood oven on a hot meta plate for just
a few minutes to give the edges a sizzling brown crunch…just before it is
served a little more olive oil is drizzled on the mignulata slices…followed by
a dusting of pecorino cheese.
This
time I just had it plain…next time I am adding Calabrian chile oil.
Mignulata
Carol
ordered the White Pizza with fresh Mozzarella, Pecorino, EEVOO, Sea Salt…no
Cracked Black Pepper for her…but she wanted Garlic on it and Parmigian-Reggiano
Cheese…it was delicious…wood oven baked…crust was excellent.
LAMP Pizzeria
8900
E. Pinnacle Peak Rd
Scottsale,
Arizona
(480)
292-8773
lamppizza.co
Owners
– Lindsay and Matt Pilato – that’s where the
“lamp” came from
Name
#2 – Phoenix Magazine – July 2017
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