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Paper Pizza Company co-owner Marc Shelton and dough guru Ryan Weitmann shared their recipe for their paper-thin custom fired Margherita pizza with L.A. Weekly in the kitchen of the new Downey fine-casual go-to space designed by co-owner and interior designer Erika De La Teja.

The latest concept from the minds behind local favorite Lock & Key Social Drinkery, the restaurant uses only imported unbleached Italian pure 00 wheat flour which is gently processed, pesticide-free and organically grown, resulting in its signature low-rise thin crust. Suggested wine pairing: The strawberry and tangerine notes from J’s Vineyard Sparkling Rosé.

Pestodigitation (Courtesy Paper Pizza Company)

While staying safer at home may result in extra time on your hands, you may want to trade the 10-hour process and just order takeout or delivery. Paper Pizza Company also offers the Piggy Smallz with San Marzano tomatoes, Fior di Latte, sausage, calabrese hot salami and arugula with a balsamic drizzle and garlic butter and the Truffle Shuffle with Fior di Latte, ricotta, lemon, black truffle and garlic butter. The Pesto-digitation is made with San Marzano tomatoes, burrata, pesto and prosciutto with garlic butter and Don’t Call Me White is a combo of Fior Di Latte, ricotta, garlic, jalapenos, red onion and garlic butter, (Rounding out the menu are Hot Hunny Wings and Whipped Romesco, a mix of Piquillo pepper, roasted garlic and onions, pepita seeds, olive oil, Champagne vinegar and Puccia and the What the Kale with kale salad, cilantro, avocado, 24-month aged parmesan and almonds in a Thai chili vinaigrette.

Named after Shelton’s preferred eating habit of folding his pizza to look like a paper plane, the Paper Margherita 2.0 adds prosciutto and pesto to the pie as well as fresh burrata to top the five-ingredient “fake stuffed” crust.

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