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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. Get our free newsletter Success! You re on the list. Whoops! There was an error and we couldn t process your subscription. Please reload the page and try again. Processing… I already get the newsletter 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? ....