Pizzicletta- Quite possibly my favorite place ever…

It’s been well over a month since Sean and I visited Flagstaff, AZ, for a taste of Pizzicletta, and writing this article has been on the top of my “to do” list for weeks now. My paying jobs have kept me busy, so every day I look at my list and reminisce on quite possibly one of my favorite places I’ve ever dined.

Caleb Schiff, owner and pizzaiolo of Pizzicletta, came to Boulder in the fall of 2013 to be a guest chef at the original Pizzeria Locale. We got some great friends together in the caffe space (which has now been renovated into a private dining room), and had a private room to drink fun wines, enjoy one of the best meals of the year, and meet Caleb. You can read all about that fine meal on my business site, Local Table Tours.  As much as I’d love to relive that meal, I have another story to tell here… And so, we were so impressed by this chef and his food that Sean decided to surprise me for my birthday with a trip to Flagstaff to dine at Pizzicletta and ski the Arizona Snowbowl. Greatest birthday present ever! He’s a total keeper.

Pizzicletta is a really small, triangular shaped restaurant, in the same building as Mother Road Brewing, which we visited, of course. The Stefano Ferrara oven, a staple for chefs who are serious about wood-fired cooking, is the centerpiece of the kitchen.

We entered that evening to find more than one familiar face. Our server had also been our server earlier that day at Diablo Burger (a place Caleb suggested we experience), so it felt like walking into our neighborhood pizzeria on the first night we arrived in town.

Sean and I ordered the formaggi with focaccia to start the evening and a bottle of Verdicchio. The cheeses, as expected, were delightful. But, the green hue to the freshly pressed olive oil drizzled over the mozzarella was most impressive to me. Green-grass-fresh-pressed olive oil… You’ve got to love that!

Caleb is an artisan, and the featured olive oils from Casa Pau Hana Olive Farm in Paso Robles is just one of his carefully selected ingredients that help make Pizzicletta the finely put together casual dining establishment that it is. But more on our respect for this chef later. Back to our meal…

Our next plate was a salad of greens, toasted pine nuts, and chevre. And, here’s a fun fact: Pizzicletta only has itsy bitsy saucers or large pizza plates, so our salad was served on a rather substantial piece of ceramic. But, the veggie lover in me couldn’t resist something green, so I made sure to lick this platter clean (Jack Sprat, anyone? ), which was not challenging at all despite it’s large size.

We ordered two pizzas that evening- The SS145- a Bianca with roasted almonds, charred kale, gorgonzola, olive oil, and lemon juice, which, by the way, completely blew our minds! We also ordered a special of the evening that had Caleb’s special touch- Calabrian Chilis, and broccoli rabe, a personal favorite of mine in Italian cooking. Both pizzas, with their “leopard-spotted” crust of wild sour dough yeast were next to impossible to put down, despite our full bellies telling us otherwise. Caleb’s pizza, quite simply, is something you must try, as it’s incredibly difficult to explain perfection to someone who hasn’t tasted it before.

Despite the fact that we were literally stuffing ourselves at this point, we both thought Caleb’s house made gelatto was a good idea… and it WAS! There was no olive oil gelatto offered that evening as we had enjoyed at his guest event at Locale, but the chocolate and vanilla were, like all other dishes at Pizzicletta, perfect.

Talking to Caleb made it abundantly clear that he’s not just some guy who likes to cook, or likes pizza, so he opened a pizzeria. He is a man (geologist, actually), who rode a bike around Italy, found inspiration to open a pizzeria, and pays attention to every single detail. The olive oil is one example. Another is the wood he burns in his artisanal oven that comes from southern AZ and is dried for years before reaching Pizzicletta. This particularly dry wood allows his oven to reach a very high temperature that creates the well known leopard spots on his crust. Caleb’s dough, by the way, doesn’t even make it into the oven until the wild yeast sour dough ferments for days, sometimes upwards of a week. He hand crafts every pie to order topping them with very few ingredients.

And, I must admit the notice on the menu of “No Substitutions Please” was very much appreciated, coming from the substitution or ingredient exclusion capital of the world, Boulder CO.

So, if you’re on  a food quest of some kind, please add Pizzicletta to your list. And if you’re even just passing by Flagstaff, perhaps on Route 66, I suggest a brief detour to enjoy some of Americas best pizza.

Pizzicletta

203 W Phoenix Ave, Flagstaff, AZ

928.774.3242

Sautéed Broccoli Rabe

I love buying organic broccoli rabe from the Hmong farmers at the Boulder Farmer’s Market. I enjoy slightly bitter greens, so if you don’t, this dish might not be for you. However, I encourage everyone to try something at least once.