DINING OUT NEAPOLITAN, BUT WITH STYLE
Traverse, Northern Michigan's Magazine|April 2021
American House—the Siren Hall spinoff—is making darn good pizza.
CARLY SIMPSON
DINING OUT NEAPOLITAN, BUT WITH STYLE

CHEF/OWNER MICHAEL PETERSON is putting a twist on the classic Neapolitan at his latest venture—American House Wood Fired Pizza in Elk Rapids. He follows the rules when it comes to making and baking the dough. Ingredients: Caputo 00 flour, water, yeast and fresh salt. Texture: Thin and puffy. But when it comes to toppings, Michael and his team shake it up with ingredients like fennel sausage, leeks, blackened shrimp and crispy Brussels sprouts. Michael's favorite pizza, the Jack Straw, features Parmesan Mornay sauce, mozzarella, fontina, fingerling potatoes, bacon, scallions and spicy sour cream.

هذه القصة مأخوذة من طبعة April 2021 من Traverse, Northern Michigan's Magazine.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة April 2021 من Traverse, Northern Michigan's Magazine.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

المزيد من القصص من TRAVERSE, NORTHERN MICHIGAN'S MAGAZINE مشاهدة الكل
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DINING OUT NEAPOLITAN, BUT WITH STYLE
Traverse, Northern Michigan's Magazine

DINING OUT NEAPOLITAN, BUT WITH STYLE

American House—the Siren Hall spinoff—is making darn good pizza.

time-read
2 mins  |
April 2021