cornicione

Not too big with bubbled, blistered, saline, chewy, occasionally charred crusts that we must learn to call cornicione, they have become the benchmark to someone who can't remember ever eating pizza as a child.

Evening Standard - Home 2009

The pizza must have a flavorful crust that is charred both top and bottom, crisp with an airy, chewy crumb, and a significant cornicione (the poofy lip around the edge).

How To Make Neapolitan Pizza At Home 2010

Owner Bill McCaig is so strict about the quality of his pizza he won't allow anyone to order takeout, lest the blistered cornicione flop on the way home.

The Globe and Mail - Home RSS feed ALEXANDRA GILL 2011

The pizza must have a flavorful crust that is charred both top and bottom, crisp with an airy, chewy crumb, and a significant cornicione (the poofy lip around the edge).

The Full Feed from HuffingtonPost.com 2010

A drizzle of truffle oil after cooking seals in the salty, earthy flavor which combines with the charred and blistered cornicione (end crust) to provide your taste buds with a decadent experience balanced only by the light, thin crust.

NYC Food Guy 2010

What's most important to you: crust, sauce, or cheese? cornicione gives me a rise (that's probably inappropriate, but you get my point-and joke-I hope).

Slice 2010

Take the beautifully constructed Regina-the cornicione puffy and light, mottled with black blisters it comes slathered in a vibrant fresh tomato sauce, blanketed in small, glistening pools of fior di latte and a smattering of basil.

Slice 2010

The cornicione rises up like the innertube of a bicycle tire.

Slice 2010

Mozza makes a great pie! theres a bit too much cornicione acreage, but it is impeccable.

Slice 2010

What's most important to you: crust, sauce, or cheese? cornicione gives me a rise (that's probably inappropriate, but you get my point-and joke-I hope).

Slice 2010