Locksley Cheese Makes the Perfect Pizza

Spring is finally here and the weather is getting warmer! And as the cold weather has slowly been subsiding, we’ve been hard at work creating a better pizza. The dough recipe has been evolving into what it is today. With the addition of honey and olive oil in the recipe, we’ve achieved a dough that’s close to a New York style. Our oven has been a dream to work with and cooking at an extremely high temperature, the idea is that like a good cast-iron skillet, the oven absorbs flavor into its walls and then imparts it onto new pizzas that are cooked. The New York style slice grew out of Neapolitan style pizza when Italian immigrants brought pizza to America in the early 1900s. New York style pizza has slices that are large and wide with a thin crust that is foldable yet crispy. Our sauce is heavily seasoned, made of olive oil, canned tomatoes, garlic, sugar, salt, and herbs like oregano, basil, and crushed red pepper, as opposed to the simple Neapolitan sauce, made from uncooked crushed tomatoes and salt. And our Locksley Farmstead Cheese Mozzarella is just incredible! So while we are perfecting our pizzas, there will be other menu items like the pulled pork tacos and grill cheese our sourdough with our very own Nottingham Gouda.