What are Indie Pies?
Like the idea of indie anything, Indie Pies are an idea centered on our creative freedom and the desire to delve into another dough-centric arena.
Our Indie Pies are individual pizzas.
Indie Pies are our current exploration into the world of bar pizzas. The crust is sourdough, rolled super thin and baked in 10-inch pans. The toppings go edge to edge so there are no pizza bones. We are generous with the toppings because we like toppings. We love dough too, so there is close to an equal amount of toppings and crust. Indie pies cook pretty quickly, in about 7 minutes. That means we can get hot, crispy, cheesy, slightly greasy—in the best way– pizzas into people’s hands and mouths quickly.
We are currently offering 3 varieties: cheese, pepperoni, and a special. The special is inspired by delicious flavor memories that we can turn into a dip. Why a dip? Dips are super flavorful, familiar, and spreadable. They are the perfect texture to slather on a round of dough before adding a layer of cheese on top.
Why Indie Pies?
In a story similar to our doughnuts, bar pizza has been the white whale in our pizza exploits. I was first exposed to bar pizza at Colony Grill in Stamford CT. The crust was super thin. The toppings were flavorful and scattered from edge to edge. The cheese blistered. I still reference that menu painted on the brick wall with names like stingers for long hot peppers. Colony grill was an experience. It set my standard for what a crushable every day, any time of day, pizza could be. I have been trumpeting my love of bar pizza for years.
I had been hoping that I could find the pizza of my dreams closer to home. Maybe if I talked about it enough someone would step up and make it. Aki and I dabbled for years in making bar pizza at home. Until recently our results were good, edible, tasty, but, not the other worldly experience I had at Colony Grill. Several weeks ago my tinkering with sourdough tortillas brought about my own moment of pizza enlightenment. As I played with the dough I made some mental connections and recipe adjustments and ended up with the pizza I was searching for. After several trials of working with the dough and figuring out how we could integrate it into our world, we debuted Indie Pies a few weeks ago at the shop.
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