We always do local pizza, although not often in tropical weather. 3-4 weeks ago, we were in Westport Village on a Friday night, so we stopped in for pizza at Boombozz's. Actually we stopped because I had a craving for Boombozz's Margherita pizza which is my hands down, favorite pizza. ( I've even discussed, with the owner of Papalinos, the possibility of adding a Margherita to their menu. ) I love tomatoes and certainly tomato sauce but there's something about the balance of a well crafted Margherita with a garlicky thin crust, chopped tomatoes, fresh basil and fresh mozzarella that really works for me. It's simplicity at it's finest.
So I didn't read the menu, I just ordered. When it came to the table I saw the Pomodora sauce on the bottom of what in my memory was before basically a white pizza and I knew something was really different. Very long story short, the only person on staff that night in the Westport store who knew the Margherita recipe had changed was someone in the kitchen actually making pizzas. He very kindly offered to make one old style for me. He even went so far as to say he preferred the original Boombozz Margherita. But wishing to be a good sport, I ate the newer version
while mourning, I'll confess, the loss of the older recipe. Afterwards, our server thanked me for pursuing the change in recipes , saying she was glad to be in the loop.
I never met the dude in the kitchen. I don't even have his name. So I'm not sure if I will ever have a chance to eat the original version again though I'm grateful for his offering of it. Somewhere in the house, is a description on an old carryout menu. I guess I could hang on to it. Changing recipes is tricky. Changing the recipe for something popular is even trickier. I hope the new Margherita recipe works for Boombozz. But if it were me, I think I might do a little staff instruction on the changes particularly if I were in the business of repeat business.
If you wish to make an apple pie truly from scratch, you must first invent the universe. Carl Sagan
