Ocelot Pizza

This might be America’s best-named pizzeria (with the possible exception of @joespizzanyc). Let me explain: Neapolitan pizzaioli strive to achieve a "leopard-spotted crust". That, of course, refers to a pizza crust that has been *charred* in a way reminiscent of the spots on a leopard's coat (It’s important that crust be charred not burnt - you want some color on the outside but softness on the inside). Taking it to another level, Ocelot Pizza aims for the intricate pattern of an "ocelot spotted crust". Such crust has smaller spots, more varied in shape, and less uniform compared to the larger, more circular spots of a leopard. Ultimately, while leopard-spotted crust leans towards the bold & eye-catching, ocelot spotting offers a more delicate and detailed texture - adding a layer of sophistication to the visual and sensory experience of pizza.

We tried @ocelot_pizza at @westsidebrewing this Sunday, where their wood-fired oven was camped out at 750 degrees. Ocelot uses a 72 hour slow rise for their dough. That dough in turn uses an organic flour mix with some wheat flour included - This yields a slightly denser crust. I also suspect it’s responsible for the ocelot charring. The pizza had a fairly tight crumb, as opposed to some of the more airy/bubbly crust you see in many Neapolitan pizzas. The quality flour + slow rise method + artful char yielded a quite flavorful and unique crust. Toppings-wise, we tried the pepperoni + hot honey & a Margherita. Notably, the sauce had a very vibrant & pronounced tomato flavor. Overall, both were well-balanced flavorful pies - recommended. Cheers to @ocelot_pizza!