LOCALadk Magazine

LOCALadk 55 I definitely favor Neapolitan style; I love a thin crust with sauce and cheese. Deep dish does have its mer- its, but it's no contest for me. In terms of cooking methods, I prefer a hot traditional oven; wood-fired can be great but hard to control. Many places put too much char on them. If I'm looking for great pizza in the Adirondacks, I go home and make it myself. But I'll still hit up the local joints for a quick pizza fix if I don't feel like putting in a few hours. After all, time is in short supply for chefs." A great pizza gives everyone pause; a good piz- za elicits a grin. There is something heart- and soul-warming about those simple ingredients put to great use: dough that is stretched into that sharable shape, bubbling-hot mozzarella, and a sauce that is fresh and sweet, bringing joy to all. Test out the va- riety of pizzerias in our six-million-acre Park – you're never far from the neighborhood favorite no matter where you land. Driving back through town after a pizza journey, I stopped in at Terry Robards Wines and Spirits, owned and operated by Terry and Julie Robards. Ter- ry is a former wine critic for The New York Times and remains one of the most respected wine aficionados in the country. Julie is just as knowledgeable and has occasionally offered wine classes at their shop. When I asked, "What would you recommend with pizza? " ― after all, what's a great pizza without a great wine ― here's how Julie's responded: "First and foremost, when we attended the In- ternational Wine and Food Expo in Milan, Italy, we aligned with their motto: 'The food is made for the wine and the wine is made for the food.' So whenev- er people ask me for wine recommendations, I say, 'If you eat Italian, drink Italian.'" Julie went on to suggest ordering Sangiovese, Montepulciano d'Abruzzi, Nebbiolo, or Super Tuscan blends with pizza. "You need something that can stand up to the acid of the tomato. Nebbiolo (as an example) has the structure to accompany this and can work with spicy meats like pepperoni or sausage. I like Chianti Classico especially." These are great general recommendations, but if you want her specific favorites, try Santa Cristina by Antinori Rosso, 2020, or Villadoria Nebbiolo Langhe Bricco Magno Rosso, 2017. Or fall back on your favorite IPA or Pilsner from the more than 30 excellent breweries located through- out the Adirondacks. If like our chef contributors, you want to make your own pizza, here is the dough recipe we use in our house. With our new wood-fired oven just outside the back door, we can keep a steady supply of great piz- za throughout the year ― yes, even when it's below zero. Vecteez y.com photo PIZZA DOUGH (Makes 8 personal pizzas) Ingredients 1,000 grams "00" (double zero) flour 5 grams instant yeast 20 grams salt 650 grams room temperature water Directions -Mix all ingredients quickly using a dough scraper. -Knead for 10 minutes. -Refrigerate overnight, covered. -Shape into 200-gram dough balls. -Let rise for 2 1/2 hours at room tempera- ture. -Stretch dough into a round shape (approx- imately 12 inches in diameter) on a floured board. -Your dough is now ready for sauce and cheese. -Bake on a preheated stone or sheet pan at 450 degrees. Dust with cornmeal before placing the crust. *Based on a Manna from Devon recipe (avail- able on YouTube) 1 – Ken Forkish, The Elements of Pizza 2 – Antimo Caputo, Caputo Flour

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