"There’s been a lot of debate lately about whether using ceramic stones or baking steel is the best method for making excellent pizza at home. To yield the best results, we would just to scrap all that and order Dantini. This New York-style pie operation sets up shop at Harry’s Fine Foods on Sundays and Mondays, serving delicious pizza with toppings ranging from lemony ricotta and chives to crunchy pepperoni cups and incredible caramelized garlic confit. The crust is sturdy, pleasantly charred throughout the bottom, and has all the crackle and chew of a well-baked sourdough. Seattle seems to be in a bit of a pizza pop-up renaissance, but Dantini’s the one we’ve gone back to the most." - carlo mantuano, aimee rizzo
@TheInfatuation