“The linen-thin crust on Bar del Corso’s pizzas has the sweet, lively flavor of fermentation, and a fabulously clear minerality usually associated with sauvignon blancs and mountain springs that reputedly cure everything from diabetes to dyspepsia. The edgesaE”grandly referred to as the cornicione by serious pizza junkiesaE”are puffed high above the central crust, forming an imposing bread bulwark capable of containing pools of cheese and the oils sweated from discs of salami.” Read Hanna Raskin’s full review of Bar del Corso.Photos by Joshua Huston.Published on September 7, 2011
Margherita: Tomato mozzarella, basil and extra virgin olive oil with mozzarella di buffalo. Here’s Cook Toby adding olive oil.
Delicious pizza toppings and salad makings.
Suppli al telefono (Roman street food): fried risotto balls and mozzarella.
Another unique Ortolana pizza.
Owner Jerry Corso building the Ortolana Pizza. He uses braising greens, coppa, smoked mozzarella and sun gold tomatoes.
Giving those pizzas that delicious crisp.
Heirloom tomatoes and burrata With extra virgin olive oil, balsamic must, basil and coarse sea salt.
A Margherita pizza with tomato, basil and extra virgin olive oil with mozzarella di buffalo.
