The family wants local food to be a centerpiece of the business.
In its first four months of business, the group bought $48,000 of raw ingredients â including flour, produce, cheese, cured meats, honey and sunflower oil â directly from more than a dozen farms within 100 miles of their own.
âWhen we talk about supporting local farms, itâs not in the token way that so many farm-to-table restaurants do,â Baker said. âWe put our money where our mouth is.â
The pizza dough is made with flour from Migrash Farm in Randallstown. Pepperoni and sausage come from Meat Crafters in Landover.
Customers enjoy pizza on the winery patio.
The deets: You won’t find any skinny pizza at a bar that celebrates two thick-pie Midwestern cities. The Detroit pizza Ivy and Coney cranks out is cooked in a pan and benefits from the inclusion of Wisconsin brick cheese. Co-owner
Chris Powers says it has a squishy chew akin to cheese curds. “It has a higher fat content than cheddar, so when it goes up against the edge of the pan it crisps instead of burns,” he explains. That creates what’s known as a frico layer on the focaccia crust. “Corner slices are what people fight over,” he says.
We Need To Talk About the Sausage + Peppers Pie at Martha Dear Two words: sourdough crust.
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After a few transcendent bites of the Sausage + Peppers pie from Martha Dear, I wonder if this is truly the best pizza I’ve had in D.C., or if there are other forces at play. The pandemic, largely, has robbed Washingtonians of the pleasure of trying a new restaurant soon after it opens. The build up! The anticipation! The feeling that you’re being let in on a juicy secret! Many of the restaurants that were poised to break onto the scene in 2020 pressed pause. Who wants to make a grand entrance in a take-out box?