"Grilled" is our series of Q&As of burger-related people. It's been a while since we've done these regularly, but we're starting up again by interviewing our contributors so you can get to know the people behind our site. Today we're grilling Adam Lindsley, our Seattle and Portland burger correspondent since last November (but who will focus on Portland from now on since he recently moved there). He's impressively pulled triple-duty at Serious Eats; you can check out his pizza reviews at Slice and his soda taste tests at Serious Eats: Drinks.
'Adam Lindsley' on Serious Eats
Between alternating weeks of My Pizza Oven and among other newsworthy pizza freaks, we're slowly making our way through the long list of pizza bloggers out there. Today we interview Adam Lindsley of This Is Pizza, who will eventually be joining us as a Seattle-based correspondent. Let's put him in the hot seat!
In pizzadom, wood-oven bakers refer to the cooker's opening as the "oven mouth." This might be taking the term a little too far. But it also might be the coolest pizza oven ever. Adam Lindsley of the blog This Is Pizza snapped this shot when he visited Marcello Pizzeria & Ristorante in Vancouver, British Columbia.
[Photograph: Adam Lindsely/This Is Pizza] Friend of Slice Adam Lindsley (This Is PIzza) checks in with the pizza above. In his words: This is my basic Margherita. The crust is just flour, water, salt, and sourdough starter, no commercial yeast in it at all. I got the starter recipe from Breads from the La Brea Bakery by Nancy Silverton, which is also a fantastic book for learning how flour and yeast interact with each other. The sauce is a mixture of San Marzanos and 6-in-1's. And—gasp!—I have started cooking the sauce now. Just enough to bring the tomatoes to...
What is it about Portland, Oregon?!? The place has not one, not two, but three (THREE!) artisanal pizza carts. Pizza CARTS, mind you — not pizzerias.