Why do you have blog entries on the website of your pop-up, you may ask. Well, before this domain became margotspizza.com, it was home to a personal pizza weblog called “Famous Original A’s,” where I chronicled my home pizza-making efforts (including my bar pizza progress) as well as my pizza research (aka my “Weekly Pizza Lunch” at various pizzerias around NYC). Anyway, it seemed to be a shame to nuke that all, so instead, I buried it under this Blah Blah Blog header, and here you have it.
A sausage-and-onion bar pizza from a recent Margot’s pop-up at Emily. I make the sausage in-house, based on a fantastic pizza sausage recipe I got from Mark Bello of the Lower East Side’s Pizza School (which you should check out if you haven’t yet). This isn’t on the set menu at the pop-up, simply because I don’t think a lot of … Continue reading Sausage and onion is one of my favorite combos
Good question, and there are as many answers to it as there are bars serving pizza. Which is to say, it’s somewhat fluid. The South Shore of Massachusetts may have the greatest density of this style than any other region, but it’s a genre that appears in other states as well, if in slightly different form.
To my mind, most bar or tavern pies I’m familiar with and love are:
Very thin crusted
Well-done but not to the point of being burned
Large enough to share but small enough you could house one yourself
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