Tuesday, October 9, 2007

In praise of Cheeseboard Pizza

Let's just take a moment to celebrate the five-day-a-week glory of Cheeseboard Pizza.

A short and organized singing of the praises:

- The crust is a Goldilocks dream: not too thin, not too thick; crispy but not a cracker; and with a crust that makes you take a step back from the pizza as a whole and savor, for two or three bites, the perfectly baked product of a really nice dough.

- It's almost always cooked to perfection, with a golden browning of the cheese and a perfect crisping of the crust.

- Even though there's never meat, I never ever think of it as vegetarian pizza. As an added bonus, it means there's never ever chicken, an ingredient that really has no place on pizza.

- It's generally not loaded down with toppings, but out-of-the-oven, last-minute seasonings such as garlic- or lemon- olive oil and fresh herbs create complexity and draw out the flavors of the pizza.
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