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Cornmeal crust pizza

k
Karen Jan 13, 2002 10:52 AM

When I used to live in the Bay Area (CA), they had a few places that made fantastic cornmeal crust pizza (specifically: Mozzarella d'Buffalo and Pizza Rustica). Now being in Boston, I can't find any pizza place that has even heard of this kind of crust.

Does anybody know where to find cornmeal crust in either Boston or New York? Thanks. Karen

  1. l
    LeslieJ Jan 15, 2002 01:24 PM

    I miss Viccolo in Palo Alto, and the cornmeal crust shells that I used to be able to buy at Andronicos ... Sigh.

    I haven't found any place with pizza like that in the 2 1/2 years that I've been in Cambridge. Now I'm relocating to Virginia and I don't think that I'll find it there, either.

    2 Replies
    1. re: LeslieJ
      s
      Simon Jan 16, 2002 02:40 PM

      Where in Virginia?

      1. re: Simon
        l
        LeslieJ Mar 11, 2002 02:28 PM

        Sorry for the delay in posting - packing, moving, and unpacking took over my life for two months!

        I'm now in Charlottesville, which has a thriving and growing restaurant scene, albeit a bit week on ethnic. A second Vietnamese restaurant just opened, and we hear that the first dim sum place is opening soon. There is a small Asian market and a small mexican market, so all is not lost. Plus we're 2 1/2 hours from DC.

    2. s
      supersnob Jan 19, 2002 08:20 AM

      by "cornmeal crust", do you mean polenta, maybe? or do
      they use a stiffer form, "polenta as inspiration"?
      because otherwise it doesn't sound that good to me.
      Sounds something like "biscuits and gravy" pizza.

      1 Reply
      1. re: supersnob
        k
        Karen Jan 26, 2002 07:40 PM

        No, it's nothing like polenta, which I agree sounds pretty gross (like a pizza with a cream of wheat bottom - yuck).

        It's a little hard to decribe. It's more like cornbread, but not fluffy, cakey or sweet like cornbread can be. The crust I've had is dense, very cornmealy with a fantastic crunch due to the olive oil.

        I found a recipe in a cookbook that I'm going to try to see if there's any resemblence to the crust I've had out west. If it ends up being good, I'll post the recipe.

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