FOOD

Redefining Pizza: A New Yorker's Culinary Transformation in California. 

As a New Yorker, pizza was more than just food; it was a way of life, a comforting constant that I could always rely on. It was a slice grabbed on the go, a late-night staple, a reminder of home in every bite. But when I moved to California in 2011, I had to redefine my relationship with pizza. I had to accept what it was not the same in this new place, and then, slowly, I began to embrace the creativity that this soulful staple offered—a creativity that, as a New Yorker, I never knew I needed but now couldn’t live without.

 

Just as my wardrobe shifted from the all-black uniform of the city to the soft, pale blues inspired by the California coast, so too did my taste for pizza transform. In New York, pizza was straightforward—tomato sauce, mozzarella, maybe a sprinkling of basil or a few pepperoni slices. You could always find a more innovative approach to our signature pie, but why would bother looking when Sal's pizzeria always delivered? 

 

I spent countless hours trying to perfect the dough, obsessing over every detail—the right amount of yeast, the perfect proofing time, the balance between a crispy exterior and a chewy interior. I wanted to recreate the crust that I knew and loved from New York, the one that had always been the foundation of my favorite pizzas. But no matter how close I got, something was always just a little different. It was as if the coastal air was gently reminding me that I was in a new place, one with its own flavors and textures to offer. And so, gradually, I began to let go of the need for parity and perfection. I started to embrace the unique character of the dough that this new environment was helping me create.

 

After eating pizza in the local spots in Aptos, Capitola, Watsonville & Santa Cruz-I found myself experimenting with flavors I never would have considered before. There were apples and béchamel, topped with crispy bacon for a sweet-savory contrast that felt both luxurious and comforting. Grapes and rosemary with dollops of creamy ricotta offered a delicate balance of sweet and herbal notes, a combination that seemed almost too refined for something as humble as pizza—and yet, it worked beautifully.

 

Each pizza became a new creative terrain to explore, a way to adapt to my surroundings and embrace the ingredients that were now at my fingertips. I began to understand that the essence of pizza isn’t just in the familiar dough and cheese, but in the way it can be transformed to reflect the world around you. In Northern California, where the seasons bring an ever-changing bounty of produce, I found that my pizzas could evolve too, adapting to the landscape and accepting what was.

It was in this process of acceptance and adaptation that I truly began to appreciate the beauty of my new home. 

 

California challenged me to see pizza not just as a nostalgic comfort food, but as a vehicle for creativity and expression. The traditional pizza that I had known and loved as a New Yorker was still there, but it had grown, evolved, and taken on new life in this vibrant, fertile land.

 

Now, when I make pizza, I’m reminded of this journey. Each time I combine unexpected ingredients—whether it’s apples with bacon, cheddar & avacado, grapes with rosemary, or figs with gruyere prosciutto—I’m honoring both where I came from and where I am now. I’m embracing the creativity that California has inspired in me, and I’m celebrating the way this simple dish has become a reflection of my life, my surroundings, and my ever-evolving tastes.