The perfect pizza crust should be lightly crispy on the outside, with a soft, slightly chewy interior. Well, the Treadwell Bakery in Niagara on the Lake definitely has the “chewy” thing covered. They’ve got it covered hard.
On this particular day, they had a couple of types of slices available; the one topped with salami, prosciutto, roasted red pepper, and goat cheese caught my eye.
The flavours were actually pretty solid; the sweet peppers did a great job of balancing out the salty meats and cheese, and the slice had a garlicky, herby flavour that worked quite well. It could have used a bit more moisture, but the quality of the ingredients was good; it was a tasty slice of ‘suh.
Then there was the crust. Calling it chewy doesn’t quite communicate the enormity of what was going on here. It was downright rubbery; I was having a hard time even biting into it. When I say that it was a jaw workout, I’m not exaggerating to make a point. My jaw was literally sore by the time I finished the slice. It was nuts.
I still actually kind of enjoyed it, which tells you how good it was otherwise. But man, that crust. What the hell happened there??