I’ve been thinking a lot about bar pies since last week’s pizza lunch. Bar pizza, and its close cousin, Chicago thin crust,* to me are primally satisfying pizzas. Despite the thin base, these styles are often LOADED with cheese and toppings. Now, that kind of imbalance would typically raise alarm bells for my elevated pizza snob persona, but go and tell me what’s wrong with a bunch of gooey cheese and salty, greasy pepperoni or sausage.
That’s why I wanted to try Nicoletta again. Chef-owner Michael White is originally from Wisconsin, where he first started working in a pizzeria serving quintessentially Midwestern-style pizza.
*Note: I often use the terms “Chicago thin-crust” and “Midwestern thin-crust” interchangeably. Chicago thin-crust is easily more recognizable as a style, but I feel that this type of pizza is served all over the Upper Midwest, not just the Windy City. Continue reading “Weekly Pizza Lunch: The Calabrese pie at Nicoletta”