It’s my three-week-long summer break from school, and I’m eating my way through St. Louis, where my parents have lived for the past year. A few nights ago, they took me to Pi, an environmentally-friendly restaurant that serves what Barack Obama considered the best pizza he ate during the course of his presidential campaign. Mr. Obama apparently loves Pi so much that in April he flew owner Chris Sommers to DC to make 20 pizzas in the White House kitchen.
Needless to say, I was happy to try the president’s favorite pizza. While my parents went with thin crust, I ordered a deep dish pizza that was topped with spinach, ricotta, mozzarella, and tomatoes. And it was perhaps the most wonderful pizza experience of my life, mostly because of the crust, which is made from cornmeal! The cornmeal adds a distinctive flavor and satisfying crunchiness, and you would not believe what a difference it makes. In most pizzas, the crust serves as a vehicle for toppings. In Pi’s pizza, the crust is the best part.
The whole experience made me excited about looking beyond wheat flour when it comes to my own future baking endeavors.