Wild Rise

at 68 Jay St. Bar A simple dough of flour, water, salt, and yeast has been mixed via ancient mixing techniques. Out comes a pie greater than the sum of its parts.

Precision scientific equipment carefully regulates the temperature. A wild yeast culture captured in Italy stirs to life. Two days later, the dough has risen, ready to support its counterparts: crushed San Marzano tomatoes picked from the mineral rich soils at the base of Mount Vesuvius in the bay of Naples, Bufala mozzarella made from the milk of Neapolitan water buffalo, and basil. Once assemble  ...