vace’s-style pizza

In technique on January 12, 2010 at 1:59 pm

his favorite pizza in the whole city (and maybe the whole world…?) is vace’s.

it’s not fancy, and it’s not gourmet, but it really is delicious and he can’t get enough. so, i decided to try to duplicate it at home with vace’s-bought tomato sauce and trader joe’s crust.

besides just being all around tasty, the defining characteristic of vace’s pizza is that the cheese is under the sauce. crazy, right? well don’t knock it ’til you try it.

so, we started by rolling out a whole wheat crust and covering it with a thick layer of cheese – thicker than you’d usually use.

bake at 450 degrees (to better approximate a brick oven) for about 5 minutes or until the cheese melts into one layer.

take out and cover with a layer of sauce

(and anchovies and garlic if you’re us)

then turn the temperature down to 425 and replace the pizza in the oven until the crust is done baking, about 20-25 minutes. (if the outside crust is getting too brown before the bottom crust cooks, tent the pizza with some foil.)

cons: the cheese doesn’t get brown and crispy.

pros: the sauce dehydrates and intensifies in flavor. the cheese stays extra gooey.

  1. yes please. i’m coming over next time

  2. I don’t know anything about vace’s but that pizza looks yummy!

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