Emmer Pizzeria & Café
Emmer, opened 31 January 2020 under Filipino chef Karla Mendoza (previously executive chef at Pizzeria Mozza in Los Angeles and Singapore), builds its dough around emmer, an ancient heritage grain the kitchen hand-mills itself and blends with rye and Italian flour, fermented for two days before baking in a rotating steel oven. This is a real, named departure in what the flour is rather than a topping novelty, and it does not fit any tradition in the discipline enum.
Why it is here
Emmer, opened 31 January 2020 under Filipino chef Karla Mendoza (previously executive chef at Pizzeria Mozza in Los Angeles and Singapore), builds its dough around emmer, an ancient heritage grain the kitchen hand-mills itself and blends with rye and Italian flour, fermented for two days before baking in a rotating steel oven. This is a real, named departure in what the flour is rather than a topping novelty, and it does not fit any tradition in the discipline enum.
What to order
Tako Pizza, with octopus, mozzarella, bonito flakes, teriyaki sauce and wasabi mayonnaise