Pizaro老板比爾·赫群森在他的著名的比薩

這一切都開始因為比爾哈欽森想要一個磚爐。“我的妻子和我看著那些食物網絡節目,”他說。“我的意思是,我們愛博比·。我們認為這很酷的磚爐做飯。”Turns out, the more the commercial sales executive looked into it, the only reason to have a brick oven was to make pizza. That discovery led Hutchinson to another: if you had a brick oven and you made pizza in it, you could go a step further and make Neapolitan pizza in it. And, Hutchinson realized, if he were going to that, he may as go all in and open a pizza shop – and get certified as apizzaiolo當他。

所以,這就是他所做的。成為認證pizzaiolo意味著從那不勒斯獲得一個證書,證明你熟悉,已經培訓,讓真實的那不勒斯的方法。哈欽森花了一個密集的,兩周的課程,證書在手,他和他的家人打開Pizaro披薩Napoletana2011年在休斯頓的西區。今年秋天,他們進入蒙特羅斯。

“所有我們的客戶要求我們內部循環,”他說。“我們認為附近有真的準備我們所做的。”He says the new space will have 3,100 square feet and two brick ovens for crafting their signature pizzas. It will still be BYOB, and Hutchinson promises the Montrose outpost will have the same passionate attention to detail in terms of pizza crafting.

“我們讓14種不同的披薩,”他說。我最喜歡的是瑪格麗塔”。我們做披薩的一天——有一次我們做鴨子。這是太好了!”Hutchinson loves being in the store early in the morning, where he sees to making the pizza dough and the cheese – all the base ingredients, including the sauce, are made in house – and then turns the ovens on to warm slowly, so they're ready by the lunch rush. By the time he goes home, about 12 hours later, he says he's a happy man. "Who ever knew you could mix flour and water and salt and yeast and create something so exhilarating?" he muses. "But my gosh, people get so excited over well-cooked food. We love that and being able to be part of that experience. We're so looking forward to moving into Montrose and doing even more."


·2014年所有其他披薩周報道(-EHOU -)
哈欽森的馬蘇裏拉奶酪(照片:加裏明智)