Over the past few years, a renewed interest in buying local, as well as in knowing where our food comes from, has taken root. Now it’s even found its way onto pizza. Dubbed farm-to-pizza, this specialized movement embraces the overall farm-to-fork philosophy as it pertains to our favorite pie. “We go to great lengths to source quality ingredients [that are] locally grown and visit local farmers markets weekly,” says Jeff Mahin, executive chef and partner at Santa Monica, Calif.’s Stella Rossa Pizza Bar, where he and his team dish out 400 to 500 pies a night. “[We’re] not only giving guests an elevated dining experience through pizza but also building a strong connection with farmers and diners through the quality of our food.” Here’s a sampling of farm-to-pizza purveyors across the U.S.
Stella Rossa Pizza Bar; Santa Monica, Calif.
Starting with handcrafted dough that’s made from wheat grown and milled locally, Mahin adds toppings like Bloomsdale spinach, crispy purple kale and organic sausage. The menu’s dozen or so artisan-style pizzas change seasonally, depending on what’s fresh — like the recent pea-and-prosciutto pie, which highlighted California peas. 2000 Main St., (310) 396-9250, www.stellarossapizzabar.com
Arturo’s Osteria & Pizzeria; Maplewood, N.J.
Arturo’s menu boasts a handful of pizzas, all utilizing ingredients sourced from Jersey farms — including Garden State Urban Farms in nearby Orange. Their most popular pie is the Margherita, a light-on-the-inside, crisp-on-the-outside crust topped with handmade mozzarella, tomato sauce and fresh basil. However, true to the restaurant’s Italian heritage, sea salt for the pizza is imported from Sicily. 180 Maplewood Ave., (973) 378-5800, www.arturosnj.com