The Turning Peel masters the art of sourdough pies

• Chef Candy Yiu, one of the former co-owners of Malka, built upon her pandemic obsession with dough and crafted a menu full of unique combinations of seasonal ingredients atop 11-inch sourdough pies, alongside antipasti-style bites.
• Two years on, and while adopting much of the decor and culinary ethos of the former Malka, The Turning Peel has created something distinctly its own.

Best bites: Classics like margherita, pepperoni and truffle mushroom are all exceptional — with a chewy-yet-airy base and sweet-yet-tart tomato sauce — but keep an eye on the rotating specials, made with local produce.

• On a recent visit, we ordered the peach-serrano pie, which comes topped with mozzarella, Italian sausage, roasted peaches and blazing hot serrano peppers.
• It was gone quicker than the time it spent in the 800-degree oven (90 seconds).
• Plus: The dipping sauces for your crusts (think: whipped ricotta, hot honey and ranch) are a must order.

If you go: The Turning Peel (4546 Southeast Division Street) is open Wednesday through Sunday, 11:30 to 3pm, then 5pm to 8:30pm.