Slow Pizza – NYT

One part mother starter, one part 00 flour, five parts resting time… writer Oliver Strand cooked 200 pizzas and rediscovered the beauty of long-rise pizza dough for an article in the New York Times. I photographed the comparison. Here is the full article, and here is a recipe for Radicchio Pizza with Gremolata… so good.

On the left, the crust of a dough that rose for 3 hours, on the right the crust of a dough that aged a day
Radicchio Pizza with Gremolata

Published by Jennifer May

Jennifer May is a food photographer based in New York's Hudson Valley and Brooklyn.

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Food stories in New York's Hudson Valley and beyond from photographer Jennifer May