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As many bloggers know, one of the fun things, I guess fringe benefits, is invites we receive to restaurants or products we our asked to sample.  This past week, I got the opportunity to sample as well as to make my own pizza at Stella Barra Restaurant Chicago – a bloggers dream.
I don’t want to just try the food, I want to get my hands dirty.
We were hosted by  Jeffrey and Frances – the creators of this concept.  There passion for what they do was evident.  It was clear that they thought about every ingredient that went into their pizza but none more so that the dough.  The recipe was top secret but the dough is imported from California with 2 different types of grain being used.  The dough is fermented for 24 hours and then, again for 18 hours after it is divided and put in jars.
The other unique feature of their cooking process is that they use electric ovens. Â The high heat and even cooking is created by a steel plate in the bottom of the oven. Â Give Stella Barra a try. Â I know I will be back.
Smoked Grapes
Panna Cotta with Butterscotch topping
Enjoy!
Wow, the pizza looks fantastic! I’m a pizza lover myself, and I tried some of those long time ferment dough as well at home (more than 1 day), but never came up perfect crust like this, because my oven temperature doesn’t go as high as I need.
I visit Chicago every year and next time I will definitely try out this one.
Chicago has so many nice restaurants and I’m looking forward to read more reviews! 🙂
Chicago has many great restaurants. Be sure to check back and I can make more recommendations. Thx for stopping by.