Welcome to The Slice!

from your friendly, neighborhood pizza joint

August 04, 2022

What's up pizza people?!? This is The Slice, the newsletter that gives you all things pizza, with zero grease and carbs. What you KNEAD to know:

  • The Big Cheese

  • Behind the Scenes

  • Because... Wisconsin.

  • That 90's Meme

THE BIG CHEESE

We are in Wisconsin, so of course we have to talk about cheese!

Let's talk about cheese baby...fried cheese. Yes, that's right, Cheese Curds, a Wisconsin Staple. We must admit, there's someone out there that loves them more that we do, and that's the Wisconsin Cheese Queen! If you head over to Instagram, linked below, you'll see she's out there finding (and rating) all the cheese curds the Dairy State has to offer. We're psyched to share that Flourchild got her stamp of approval. 

Wisconsin Cheese Queen on Instagram: "take this as your sign to try out pizza at @flourchildpizza 🍕 everything we ate was so delicious, you can’t go wrong. 🤤 #drool #pizza #pizzaparty #milwaukee #mkefoodies #mkefoodgang #milwaukeefood #wisconsinfoos #mkepizza #cheesepull"

Wisconsin Cheese Queen shared a post on Instagram: "take this as your sign to try out pizza at @flourchildpizza 🍕 everything we ate was so delicious, you can’t go wrong. 🤤 #drool #pizza #pizzaparty #milwaukee #mkefoodies #mkefoodgang #milwaukeefood #wisconsinfoos #mkepizza #cheesepull". Follow their account to see 340 posts.

https://www.instagram.com/p/CgiKaDDFp4y/?hl=en

BEHIND THE SCENES

Let's Talk Fermentation (and try not to sound nerdy). When deciding on the type of dough we wanted to make, we chose cold fermentation. The reason behind this is pretty simple. When pizza dough ferments at room temperature with small amounts of water in the recipe it tastes more like ehh, let's say wonder bread. This is because higher levels of acetic acid get made. When it ferments in a cold environment with large amounts of water in the recipe it tastes more like crusty, artisan sourdough. This is because higher levels of lactic acid get made.To recap:Lower water, warmer environment = good for PB+JHigher water, colder environment = great for pizza doughHow'd we do??

BECAUSE... WISCONSIN.

Wisconsin repealed the enforcement of Prohibition in 1929, a full four years before the rest of the country - yeah, we party. 

TODAY'S ISSUE OF THE SLICE IS BROUGHT TO YOU BY NONFICTION WINE

Ok, I'll admit, I used to be the khaki-pants-polo fella that would waltz into the grocery store on Friday and snag a smooth, buttery Chardonnay for date night. This led to lots of lackluster dates :(. But then, I stumbled across the galaxy of natural wine at Nonfiction.

I'm telling you my life changed instantly. All of a sudden I had style, charisma, and a glowing complexion. Date nights that felt like cargo shorts, now feel like bespoke Italian chinos. Oh, and all of their expertly curated selections make for damn fine pairings with pizza.  

If you also want your life to drastically improve, trust me and pay them a visit - use code WineChild for 10% off your next purchase in-store or online !

THAT 90'S MEME

90's cartoons = next-level brainwashing 😵‍💫

That's a wrap for today - see ya next week!

keep it cheesy, 

Andrew "Hot Sauce" Miller | Joe "Doughboy" Lowery | Kelsey "Slice Slice Baby" Herrera

Psssst... hey.... interested in becoming a dough-ner? Contact us at [email protected]

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