I first saw it in the freezer at Pat’s Meat Market where stacks of boxes were piled high with the brand Slab clearly showing. It turned out to be Slab’s very popular pizza now available in stores. It’s not in Hannaford or Shaw’s (certainly not there) but is available at Pat’s, A&C Grocery and Micucci’s. At $12 for a 12-inch pie, it’s less expensive than ordering in from any of our pizza emporiums for takeout.
This is a plain pie: no toppings, just tomato sauce and mozzarella, with chef Stephen Lanzalotta’s signature pie in good stead: the sweet tomato sauce and gratings of mozzarella, just enough to make the pie glisten and gooey good.
Slab’s pie
After first bite I thought, finally a plain pizza without all those egregious toppings, just the purely unadulterated Sicilian stretch of pizza dough and topping.
The crust is sensational: crispy, toothsome goodness. Oddly the pie is not in slab form but rather a 12-inch round. I assumed it would be in slab form as it is at the restaurant, though round pies are available there too. When you slice it the piece holds firm, no sagging in the middle.
