Saturday, November 20, 2010


“I sat down with our cooks and bakers to drill down on a simple idea: how to make a better pizza. Not better than anyone else—better to our taste. For me, I like something other than Neapolitan style, which is the trend now. I was looking for a firmer crust. A slower heat, a longer bake. The best cheeses in the world. I think people recognize that no matter what you’re making—whether it be a taco or mac and cheese or a pizza—you can make something really low end and awful, or you can make it to that high end of imagination and thoughtfulness and care. I personally love cooking at the big stone hearth oven at Serious Pie. It’s cooking like the cavemen. Just you and the fire.” 

— Tom Douglas, owner, Serious Pie

[Serious Pie was voted one of the top ten restaurants in Seattle by Seattle Met Magazine]


photo: Lindsay Borden

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