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.
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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