Pizza Today - July 2018 - 3

Commentary

Upping Our Own Game

ecently, we started making our own

levels, flour types, fermentation techniques,

Today test kitchen. After years of

700 F. We wanted a finished product that

dough from scratch in the Pizza

purchasing fresh dough balls from a bakery or
an Italian specialty shop, I decided I wanted
to switch up the look and feel of the dough
we work with during our food shoots.

JEREMY WHITE

JWHITE@PIZZATODAY.COM

The industry has moved more into the

artisan realm, and I wanted the pizzas we

made in our test kitchen to better reflect that.
In short, I simply wanted to up our game.
And I knew developing an original handmixed dough would do just that.

I'd been inspired by our Knead to Know

etc. We'd be baking on a deck oven at about
screamed artisan.

It wasn't long before we had it. Since then

we've turned out some ridiculously gor-

geous - and delicious - pizzas of our own

making that rival what we've seen at national
and international competitions. We may not
be ready to go win the Caputo Cup at Pizza
& Pasta Northeast this October in Atlantic
City, but let's just say we've had worse in

many successful pizzerias across the country.

Speaking of the Caputo Cup and Pizza &

columnist, John Arena. A few months ago,

Pasta Northeast, registration for the event is

value of experimenting with high-hydration

It had the feel of International Pizza Expo,

he wrote about the autolyze method and the
recipes. I knew instantly that that's what I
wanted to do.

Since we aren't going to purchase a large

piece of restaurant equipment for our photo

shoots, and since we work with small batches
of a dozen or fewer dough balls each session
anyway, I was excited to delve into hand-

mixing. I geeked out on a ton of articles that

Arena, Tom Lehmann, Tony Gemignani and
others had contributed to Pizza Today in the

now open. Last year's show was a lot of fun.
but at a more easily digested pace. It had

been a while since I'd been in Atlantic City,
and I was pleasantly surprised by the area's

growth and facelift. Come join us October

3-4 at the Atlantic City Convention Center.
You can find info on the show and how to
register on page 12.
Best,

past.

Pretty soon the rest of the editorial staff

were excited and joined in with me as well.
We experimented with water levels, yeast

JEREMY WHITE
EDITOR IN CHIEF

CLICK.EXPLORE.CONNECT. @PIZZATODAY

COVER: SAMMY MANDELL
PHOTO & LAYOUT:
JOSH KEOWN

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Pizza Today - July 2018

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