by George Culver
Prosperity Kitchen & Pantry’s Kevin Jamison lived in Rome for five years while attending university. When he returned to the U.S., he brought back the ability to speak fluent Italian as well as a taste for pizza al taglio, or Roman-style, square-cut pizza.
Making pizza al taglio became a must-do for the restaurateur, and Prosperity gave it a place to call home. Ishiah White, in-house baker supreme, worked out the recipe for the crust’s 72-hour fermented dough. It requires a delicate balance of time, ingredients and temperature to make the foundation for this style of pizza.
Toppings can be traditional or not, varying from sausage and pepperoni to artichoke and potato. The Margherita is one of my favorites, with its organic tomato sauce, oregano, basil, olive oil and mozzarella, but I also really enjoyed a blood orange and scallop pizza they put together on a whim.