Made me hungry...do yo deliver...to Washington State....regardless, thanks for sharing your tips. Next time I'm in Jersey, will be there. Impressed that you make your own mozzarella cheese.
Love this interview. Superb and professional. Asked all the right questions. Watched it five times. Big thumbs up. You are a pleasure to watch and Dan is great at making Pizza. His passion is incredible.
@10:15 That is a work of art! Wow. I just started reading Dan Richer's book The Joy of Pizza. Now I want to visit his restaurant. That would mean flying from Chicago....and I'm okay with that. I might have a problem...and, mind you, being a Chicago native, my preference is thin and crispy, not this neopolitan stuff. But I'm flexible...
"Good Fermentation." taking 2 days to make GREAT Pizza Dough... YES... Just like when I make good (Italian Spaghetti Sauce) ... I never eat it or serve it the same day I make it... always the NEXT day... let it marinate...
what is the temp of the dough when it comes out of fridge to stretching for the oven? is he doing a full proof after? is it coming straight from the fridge and letting it sit out for 30 min? or is he letting it go a few hours once its come out of the fridge?
Lovely but its not healthy. Do you know lectin is gluten? Can you do this with lectin-free ingredients for inflammation reduction and weight loss? Like sorghum or hemp seeds? Gluten is one kind of lectins which causes all kinds of inflammation from farting to serious auto immune diseases like diabetes, Alzheimer's, and speed up cancer growth
