I love making pizza for people. I’m not a chef but just a guy who likes to cook. My “inspirations” (great chef’s that I have learned from via books and online) include Chris Bianco of Pizzeria Bianco in AZ, Joe Beddia of Pizzeria Beddia in Philly, Sarah Minnick owner of Lovley’s Fifty Fifty in Portland and Marc Vetri from Vetri Cucina in Philly just to name a few. I try my best to make delicious pies that people don’t mind paying for. My staff includes Logan, Fabian, Athul, Erickson, Alexandra, Josh, Els, Kaia, Kaeleb. We have also added three amazing ladies, Sue, Jen and Kathryn, to help me out during the day with prep, social media and recipe development.

The Pizza

Dough

Our 16” pizza dough recipe is always evolving. Currently we make all of our dough in house using Caputo Americana ‘00’. We are always experimenting with different organic wheat grains to add to the dough to give it a great texture and taste. We also make Roman Al Taglio (or “by the cut”). It is baked in a pan and has a very high hydration. It is about 1/2-1” thick but is very light and airy and due to the long fermentation it is easily digestible.

Sauce

As with our dough, our sauce has undergone a few changes as of late. We have switched over to a pear tomato from Stanislaus which are located about 5 miles down the road from where the Bianco tomatoes are grown. They make a great sauce!

Cheese

We use a high fat mozzarella on our pizzas which creates a nice end product. We also use Italian Pecorino DOP from Italy as well as Parmigiana when called for. On specialty pizzas we sometimes use Gruyere, Fontina, Raclette, as well as other local cheeses when we can.