Choices Grow In Brooklyn: Nate’s Detroit Pizza
I wasn’t the only person “just popping in” to try Nate Skid’s pizza this weekend. Located in the Cobblestone Foods kitchen rental space in Cobble Hill, visitors from across the borough poked their heads in curiously to see what magic was happening behind the opaque windows. The resident magician is Nate Skid, a midwesterner with a pretty serendipitous story to tell as to how he’d ended up dishing out Detroit-style pizza in Brooklyn.
It’s hard to say who was more excited to be there, the passersby stumbling upon a new hidden gem, or perhaps returning for a third or fourth time this week, or Skid himself (or me). “Hey! Come on in!” He’d call out to the people doing double takes at the nondescript storefront newly adorned with a sign advertising Detroit-style pizza. Once they realized they could, in fact, come inside, Skid walked them through the flavors and pointed them in the right direction if they were having trouble deciding. The classic cheese slice, for example, was your best bet if you were to try just one. “If you’re going to judge us, judge us on that,” Skid says.
I wasn’t here to judge, but if I were, I’d tell you that the crust is perfectly crispy, and, somehow, light, and that the natural sugars in the whole tomatoes in the sauce caramelize on top, and the mozzarella is bubbly and stretchy, just as it should be. Achieving this slice, according to Skid, is all about the details. “Our pizza only has seven ingredients,” he tells me, “I don’t mind telling people what’s in it, but how we treat it is what’s important. Anyone can buy these things, but it’s not going to taste like this.” He uses the same starter he made six years ago, when he was making this very pizza in his Park Slope apartment.
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