The almighty pizza has also guided our stateside travels. We’ve had pizza in a converted pharmacy in Milwaukee (Transfer), in a converted church in Springdale, Utah (Zion Pizza & Noodle Co.) and served out of a converted 1952 Studebaker farm truck/rolling pizza oven in Beverly Shores, Ind. (the Rolling Stonebaker).
When I went to New York for a writer’s conference, Neil came along and spent the day bicycling to four pizza places. I was so envious that the next day, I cut out of the conference early to join in the slice sleuthing.
When we visited San Francisco, we found a pizzeria (Tony’s Pizza Napoletana) that serves a plethora of pizza styles: Romana, Napoletana, Sicilian, New York, St. Louis, Detroit, classic American, California-style, classic Italian, gluten-free and coal-fired. We settled on the Neapolitan margherita, because that’s the one that had won the World Pizza Cup. Deservedly so, we concluded.
Today, three years into our relationship, we live together and recently bought a second pizza stone for our oven. We’ve been experimenting with new and different toppings. Although he has always been adventurous with toppings while traveling, at home Neil was in a long-standing sausage-and-garlic rut. Now, he welcomes my need for culinary adventure, and together we’ve made an Indian chicken makhani pizza; a pizza topped with smoked duck, pear, blueberries and Tallegio cheese; pizza with vodka sauce and roasted chicken; a chilaquiles breakfast pizza; a cauliflower and giardiniera pizza and a cinnamon dessert pizza. And the list keeps growing.
I have no doubt that in future travels, I’ll keep ordering new and different local fare, seeking new flavors and different experiences. But I also know that when my choices work against me, Neil will be there with a perfectly delicious locally inspired pizza that he’s more than happy to share, seven days a week.
Silver is a freelance writer in Chicago.