2 days Ago By Christopher Borrelli
Chicago, in all its outsized hubris and self-consciousness, likes to believe it knows everything there is to know about the only perfect food ever created — the pizza. It knows deep dish and thin, cracker and caramelized-cheese crust, wedge cut and tavern cut, St. Louis Style, New York Style, New Haven Style and Detroit Style, Neapolitan and Roman and Sicilian, stuffed crust and whatever those pizza pot pies think they’re doing.
But does Chicago know the pizza farm? Whenever I have mentioned to friends that I am headed to, or returning from, a Wisconsin pizza farm — Wisconsin being the epicenter of the pizza farm universe — I am met with blank stares and the same dumb joke: As a matter of fact, yes. Get this, but most of the ingredients that make up your favorite pizzas likely originated on a farm. Like most great ideas, the concept is so obvious you wonder why it didn’t take off sooner.
Wisconsin pizza farms just cut out the middlemen. At in East Troy, most of the meats and some of the cheeses on its pizzas come from animals on its farm. (You can meet the grandchildren of your sausage topping.
) Some pizza farms only grow the vegetables, herbs or wheat. pizza farm in Oconomowoc, northwest of Milwaukee — owned by a Chicago-area couple who bought the century-old family farm for its event space — doesn’t grow or raise anything, but rather partners each week with the excellent Milwaukee pizza joint Flour Girl & Flame, which gathers its ingredients from Wisconsin f.
