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Tuesday, September 25, 2012

Pizza On The Hill

{ Not bad for my first try }

If you haven't ventured up to Church Hill lately then you may not have heard about a great new Italian restaurant called Anthony's on the Hill that opened up a couple months ago. They specialize in pizza and pasta with an emphasis on fresh ingredients and traditional dishes. I've become a frequent visitor and I'm even a little embarrassed to say, seriously considered asking the bolognese sauce if it was seeing anyone.

My roving culinary eye has moved on and I am currently in love with their pizza so I thought who better than Anthony's proprietor, Michael Calogerakis, to share some fabulous pizza tips with Austen Hill readers. His knowledge and enthusiasm for great food is infectious and I thoroughly enjoyed my lesson.

While Anthony's pizza is obviously fabulous and I encourage you to stop by, if you can't get out for the evening, follow Mike's advice and you'll have a hit on your hands.

{ Before opening Anthony's, Mike owned Flour Garden Bakery }

{ Ready for battle }

{ Mike makes his own dough every day - Great  tip: Remember to not over-mix it }

{ No tossing or rolling here, it causes the dough to contract and tighten - press down, press out, then turn the pan }

{ Layering flavors is very important, so always season the dough before you put on any sauce or toppings }

{ Toppings: I opted for pepperoni, sausage {from sausage craft}, and prosciutto }

{ My little baby baked in a 600 degree oven for about 10-12 mins....YUMMY!  If you're cooking at home, be sure to place the pizza directly on the rack for a couple minutes at the end to get that crispy crust }
{ What is pizza without vino? }

{ I had the honor of being the first person to try the Eggplant Parmesan Sub from their new lunch menu } 

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