It was the preparation that made them extraordinary. They were roasted in sea salt, pepper and butter in a cast-iron skillet, and they had a unique slightly smoky taste as if they had been finished in the pizza oven. In any case, they left us punch drunk with pleasure as we soaked up the remaining juices with pieces of their very good sourdough French baguette.
These jaded food writers couldn’t imagine anything better after this, but we were mistaken.
Pizza mavens are divided into thin crust, thick crust and deep-dish camps. This evening we joined the first.
Mesa’s style is the thin-crust type, in fact the thinnest: it was actually translucent in places. We both had a moment of disconnect when we picked it up because it was so light and it didn’t bend. It was crispy, with an airy texture, and yet it had all the flavor of good dough, not cracker bread. The topping was mascarpone mixed with mozzarella, covered with crispy porcini mushrooms and seasoned with garlic, fleur de sel and truffle oil. Porcini mushrooms glossed with truffle oil made this pizza a little bit of heaven.