Baker’s Table Bakery

Some of my favorite slices in Cincinnati come from bakeries (see the focaccia at @brownbearbakery & sfincione at @allezbakery). Pizza is mostly bread & bakeries tend to be extra thoughtful on how they craft their crust. However, most bakeries are not pizzerias & you have to check their menu offerings in advance on whether they’re serving it that day (lest you end up holding a croissant like some damn turophobe). Some bakeries may even look at you askance if you ask for pepperoni & extra garlic dipping sauce. …However, Newport’s @bakerstablebakery is an actual *bakery pizzeria* with a pepperoni pie (featuring @ezzosausageco pepperoni & fresh mozzarella). I’d classify BTB’s style as New York-Neapolitan, resembling a modern take on some of the classic coal fired places in New York. Their sourdough crust is thin, with a crunchy charred exterior and very soft bread-like interior. They use Janie’s Mill Flour (and were nice enough to bring the bag over and talk about it with me) for a wheaty organic sourdough crust. Side note: wheat pizza crusts tend to be too dense in my past experience, but that was not the case here - it was airy & quite flavorful. Also, I was talked into trying their house made ranch dressing along with the pizza. Skeptical though I was, it was no Hidden Valley & actually paired quite nicely. Overall, this was a thoughtfully crafted pie & an excellent pizza experience - making Baker’s Table Bakery now one of my favorites in Cincinnati.