Crust is a big part of the story at Forno Siciliano. The pizza dough is stretched out on a semolina-sprinkled board, resulting in a sandy-textured surface around the edge and underneath the pie. It’s baked in an impressive wood-burning oven, which you see to your left as you enter. These pizzas pick up a whiff of smoke from that oven, and the intense heat gives the crust a good crunch without drying it out. The baked crust has a faint yeastiness and well-developed flavor to go along with a chewy texture. There won’t be a pan of pizza crust edges left over on your table. Continue reading