Tinder Hearth

"No one who loves Tinder Hearth wants you to know about it. The bakery and pizza restaurant are set up in a handful of small buildings and a garden field next to Lydia Moffet and Tim Semler’s farmhouse on a finger of the Maine coast’s Blue Hill Peninsula. They bake only 150 pizzas a night, in a wood-burning brick oven, and only four nights a week. And what pizzas they are, built on thin but sturdy 17-inch crusts that have been leavened with wild yeast. The thrill comes from a rotating cast of toppings that might include pork meatballs, chile and garden mint, or confit cherry tomatoes, caramelized onion and ricotta with pops of fresh green coriander and honey. KIM SEVERSON "