In celebration of the opening of the Spring Street Pizza location in Tempe AZ. My humble rendition.
Making of a clone.
The Iconic spicy Spring square. Spring Street Pizza.
It's not the journey, it's the destination.
First I want to deconstruct the spicy Spring into the individual components.
1. The pepperoni
This I have covered. Hormel cup& char.
2. The Fra Diavolo sauce.
My go too uncooked sauce, uses sweet Stanislaus, California tomatoes, fresh basil, garlic, and anchovies. By adding some red pepper flakes and oregano I think I can come close to the cooked sweet and spicy sauce.
3. The bread base
While my high hydration formula is far from what Prince Street uses, I am confident that I can achieve a crispy fried outside and an airy light interior.
4. The cheese
I have no ability to source the authentic Lioni mozzarella, 5 lb. Blocks.
That being said, earlier in the week I picked up some Kirkland fresh mozzarella. Today's pie was to be a grandma, Margarita. I decided to switch it up. Hopefully the Kirkland will be a good substitute.
I wanted to get this all down on paper now. I will add the build photos later! Wish me luck!
- The Roadside Pie King's Blog
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Yummy! We love our pizzas . Yours looks terrific. c
That looks incredible. How did it taste compared to the restaurant?
Did the restaurant use more of the lower hydration type of Moz? I love fresh Mozzarella myself, but it does have a different consistency than the typical brick style.
Either way, you had me at peperoni!
They use a loaf style fresh mozzarella. One that they are somehow able to thinly slice. I used a standard fresh mozzarella. The taste was close, being the major contributing factor is all the pepperoni. Had it been a side by side test, I am sure the bread base would be somewhat different. That being said, my base turned out great! Pan fried crisp and airy inside.
Wow, wall to wall pepperoni. I know a lot of people who would love that.
Benny