Approachable Artisan Bread The definition of artisan is a worker who is in a skilled trade — especially one that involves making things by hand. My roles have changed over the years in my restaurants all the way from apprentice to owner. And along ...

Learning how to make constant dough adjustments in a new environment My journey as a female entrepreneur began a few years ago, but my first restaurant just turned three months old, and boy, has it felt like years within those few months. For as many...

Sicilian Pizza — The Sicilian Way Have you ever been to Sicily? The first time I visited Sicily I knew nothing about the place outside of it being the island in the south being kicked by the boot of mainland Italy. This was before I had ever wa...

Crumb structure: the beauty and science of internal pizza workings “Topping combos are cool with a crisp and golden booty, but when you undress a pizza, it’s what’s inside that is the secret to success. That light, airy wall of crumb structure ...

What is Pizza in Teglia? Steely Pan: A Look at the Authentic Italian Pan Pizza My first encounter with Pizza in Teglia, or Italian Pan Pizza, occurred in 2006. I competed in the Pizza in Teglia, or Pan Pizza Category, at the World Pizza Competitions ...

Art and Science of Making Pizza with Sourdough “The future of dough lies in its past. Sourdough is back and its here to stay for two reasons: more complex flavor and better digestibility. Its a twofer thats hard to beat!” Peter Reinhart, James Be...

When you enter through the back of most small independent pizzerias, one of the first things you see is flour. Stacks of it. The brilliant irony of entering the dragon through the back is that this is the place where your pizza is born. That flour is...

A guide to the versatile Italian Flat Bread Focaccia Oh, focaccia! How I love thee. Focaccia holds a lot of meaning for me. In the last two years, focaccia has been the one thing that has taught me the most. It has been the one item that I have gone ...

Get a Detroit-style Pizza Dough Formula Recipe There is no one way to make a great Detroit style pizza. Even the original pizzerias in Detroit cannot decide on whose version is the “right way” of doing it. Pizza is so personal that everyone is go...

A two-part series on the Motor City Style Detroit, Michigan. Have you ever been there? If you were to ask 100 pizza makers from across the country, I would bet maybe half have ever actually been to Detroit, and yet the very distinctive pan pizza that...

Documenting and controlling variables is vital to batch testing your pizza dough Practice makes perfect. As someone who has taken part in sports and pizza competitions for many years, this is a phrase that I have heard very often. In the beginning th...

How do your customers feel after eating your pizza? Have you ever gone out to eat with the intention of going out afterwards for a night on the town but ended up sluggish and uncomfortable because of the food you ate? I have and it has ruined my nigh...