Quality crust is the foundation of any good pizza, which is why many pizza-making enterprises put a lot of effort into special flour blends and techniques. And while choosing your own toppings isn't unusual, a two month old Flatiron eatery called PN Wood Fired Pizza is flipping the model, letting guests choose the dough and style to be topped with one of eight toppings combinations.
The eight different flour varieties come from Molino Grassi USA, the flour company helmed by managing partner Giacomo Baldi. Some are blends of a few kinds of grains and others are singular, but each has a distinctive flavor profile that's outlined on the menu. Regardless of the variety, each are aged for a minimum of 96 hours, which "eases digestion," according to the restaurant.
Flour types include Kronos, made from organic durham wheat semolina; Montana, a blend of organic Canadian wheat flour with rye and spelt; and Miracolo, an ancient heritage grain from Parma, Italy. Classic margherita and marinara toppings are available, as well as Porcini with pine nuts and pork jowl and a Tartufo with artichokes, black truffle, mozzarella, pancetta and raw Tuscan sheep milk cheese.
2 West 28th Street, (844) 874-5864; pnpizzanyc.com
