The Golden Age Of Pizza

I’m in Boise for work. Last night I felt like pizza for dinner, so I asked the desk clerk for a recommendation. She raved about the pizza at The Wylder, and particularly the Honey Badger. The Wylder had the advantage of being only a block away from my hotel on a rainy night, so my choice was an easy one.

The Wylder offers lots of interesting pizza options, but I felt I needed to go with the clerk’s enthusiastic endorsement– and I’m very glad I did. The Honey Badger is one of the best pizzas I’ve ever tasted. It’s a white pizza that starts with a crunchy sourdough crust and is topped with fennel Italian sausage, caramelized onion, ricotta cheese, and some kind of chili-infused honey and garlic oil. Taking a bite results in a flavor explosion in your mouth, and the combination of tastes and textures is incredible.

As I sat, happily munching away on slice after slice, I reflected on the development of pizza cuisine in my lifetime. My first pizza was a red sauce mozzarella cheese pizza, where the sauce probably came out of a can and the crust and cheese had zero flavor. Over the intervening years pizza has moved from a convenience food to a chance for chefs to strut their culinary skills with great concoctions like the Honey Badger.

I think we’re living in the Golden Age of Pizza.

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