Comments can take a minute to appear—please be patient! To honor the World War II veterans that cooked at the original Connecticut location, a “wall of heroes” features 8-by-10-inch photos of military members submitted by customers, friends, and relatives. The 12-inch pizza features a thin layer of cheese and sauce so slices fit comfortably into one hand. In order to fit pizza trays on a narrow bar top, the idea of an individual-sized “bar pie” was born. The Colony Grill's hot oil pizza inspired my own foray into preparing and using this condiment. Arlington residents and local businesses can also make larger delivery orders for no charge. It happens with increasing rarity these days, which is both a good and bad thing. I'd already explored the best positioning for pizza stones in a regular oven, and how its placement can affect convection and radiation heating patterns, so I knew that to get the top and bottom to cook evenly, I'd want to place my oven all the way on the top rack, maximizing both radiative heat from the roof of the oven as well as convected heat from the air currents. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. } else if ( query != "pintix=1" ) { Less a true "topping" than a condiment, it nevertheless has the power to transform a plain pizza into a just-spicy-enough affair. It is thin-crusted, thinner even than the Neapolitan-style pizzerias of New Haven; and it is brittle. Pizza at the Colony Grill is unique. Less a true "topping" than a condiment, it nevertheless has the power to transform a plain pizza into a just-spicy-enough affair. Tonight I had the opportunity to crush Colony Grill pizza. The crust was thin and pliable. The first Colony Grill opened in Stamford, Connecticut, neighborhood with a large population of Irish immigrants. Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work. Thank you for supporting Ideas in Food by making purchases through our site. The Colony Grill's hot oil pizza inspired my own foray into preparing and using this condiment. The recipe contains a good deal of semolina flour, which didn't make much sense to me, because I certainly didn't taste it in the finished pies. Dedicated to unraveling the mysteries of home pizza making through science. You like cheddar cheese? There's no question that the former was closer to what I had at Star Tavern. It keeps, in the refrigerator, for up to one month. Colony Grill, an 85-year-old pizza chain based in Connecticut known for personal portions of thin crust, New England-style “bar pie,” opened a Northern Virginia location this week in Clarendon. The thin, edgeless crust doesn't require the kind of gently hand-stretching that a New York or Neapolitan pie requires. This is fine for a Neapolitan or New York style pie in which you want very rapid and relatively uneven charring, but for these bar style pies which should take 10 minutes to bake, you want slightly slower, more even browning to achieve the right texture. Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work. I don't have custom-made aluminum baking dishes with built-in handles like the Star Tavern does, but I do have an aluminum pizza pan (you can get'em off Amazon for under $15), and it seems to work just as well for this application. window.location=permalink+"?pintix=1"; Here's the undercarriage, nice and brown. The crust was thin and pliable. These are the crispiest, most flavorful roast potatoes you'll ever make. If you make the hot oil as specified above, seal it tightly in a small jar. As soon as the pie is fried enough to be able to transfer it without breaking it (about 5 minutes or so), the rest is easy. Thin crust is not the hallowed pizza in the pizza lexicon. Not to worry: Here's how to make the stuff at home. Given its proximity to New York, it's a good bet that their dough recipe is at least somewhere close to a New York–style pizza dough, which means a hydration of around 66%, the addition of oil to improve tenderness, and a slow rise. It's not greasy (unless you count the generously applied mozzarella), but there's a definite oiliness to it, with a structure that's firm enough to stand out straight when you grab a slice from its edge. Updated 6:42 am EDT, Tuesday, July 26, 2011 [Photograph: Adam Kuban]. Because hot oil also reminds me of medieval castle defense, here's the World of Warcraft "Top That" spoof. And there seems to be something just right about that. The restaurant can accommodate large pick-up orders on short notice, as its massive pizza-making machine in the back can churn out 200 pies in an hour, Martin says. There's no way I could raise the stone any more, so the solution turned out to be to start the pie on the rack below the pizza stone. During this stage, the bottom of the pizza begins to fry a bit, the oil working itself up into the crumb. Ed explains its mechanics pretty well in Pizza, a Slice of Heaven: It's usually very thin-crusted to (I'm guessing) leave plenty of room in the eater's stomach for beer. The cheese is applied in two steps. “We’re super, super beer heavy — because obviously, beer and pizza,” he says. The 5,100-square-foot restaurant opens daily from 11:30 a.m. until late for dine-in and takeout. Subscribe to our newsletter to get the latest recipes and tips! The question is: where do I place the stone and the pie pan? [Photograph: Adam Kuban]I first had hot oil on pizza at the Colony Grill in Stamford, Connecticut, and I loved the stuff. if ( permalink == url ) { Just like with a regular New York–style pie, I found that the dough improves with a cold ferment—that is, a few nights of resting in the fridge to allow the yeast to slowly reproduce and digest starches, producing a slightly sweeter dough with a far more complex flavor and better browning qualities. Go for it. It's a really interesting alternative to a real end crust. The uniquely crisp, crunchy, slightly chewy underbelly comes from a two-stage cooking process. He also created A Hamburger Today and served as Serious Eats's founding editor (2006–2010) after having sold those sites to SE. Fresh mozzarella, low-moisture ("regular") mozzarella, tomato sauce, shaved Parm, sweet Italian sausage, and hot oil. Ideas in Food: Great Recipes and Why They Work, Maximum Flavor: Recipes That Will Change the Way You Cook, Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table, Posted on October 04, 2016 at 10:25 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink, | | In fact, peeking into the kitchen at Star Tavern, I noticed that they simple roll it out with a rolling pin, making this the ideal pie for even a total amateur to try their hand at. The result is a crisp edge with a frico-like crunch. The first Colony Grill opened in Stamford, Connecticut, neighborhood with a large population of Irish immigrants. I had my pie with cherry peppers, bacon and pepperoni. Mar 3, 2012 - Connecticut is the buckle of the Northeastern pizza belt, which stretches from Pennsylvania to Massachusetts. Its slow burn is satisfying on an, ahem, chilly day but not overpowering enough to keep you from tasting the rest of your slice. There are four locations in Connecticut (Stamford, Fairfield, Milford, Norwalk) and one in New York (Port Chester). url = url.replace( /#/, "" ); You can see the dark-brown pockmarks of cheese where I've drizzled the oil. Clarendon beat out dozens of cities and states the brand considered for its first expansion outside of Connecticut or New York, COO Ken Martin says. Its Irish-American owners employed Italian and Eastern European chefs that brought their recipes stateside. But placing the aluminum pan directly on the stone caused a problem: the bottom was cooking too fast. A brunch pie, designed to cure hangovers on weekends (11:30 a.m. to 3:30 p.m.), is a flat, deconstructed breakfast sandwich of sorts topped with bacon or sausage, egg, and cheese. “We’ve stuck to our guns — we are pizza only.”. I usually oil my pies pre-bake (as I did above), since it seems to help brown the cheese just so. But that doesn't begin to describe the awesomeness of the crust, which, as with most pizza, is really what the bar pie at Star Tavern is all about. The toppings were generous but not gluttonous. Bar pizza is made with decent, commercial, aged mozzarella and comes topped with canned mushrooms, standard pepperoni and, if you're lucky, house-made sausage. Decor also includes oars pulled from boat houses in Georgetown.
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