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That night when I was lying in bed I was thinking back in amazement as to how such a randomly slapped together pizza, the first pizza I ever made at that, could elicit such strong emotions in a young child. Then I thought, “who doesn’t like pizza?”. I saw it as a sign that I should stop what I was doing and change to become a pizzaiolo. From that day on I started my journey into the pizza universe. I built a tiny charcoal fired pizza oven and started experimenting with recipes and ingredients. Within weeks we got busy and within a few months waiting times for pizza regularly exceeded one hour. Over the years I built 3 more Neapolitan wood ovens and upgraded the recipe numerous times.
During the #plandemic the restaurant almost didn’t survive and I had to eat through most of my savings to try to stay open and pay the staff. The staff had to stomach pay cuts and less hours. If you are well financially please help them with a generous tip. All tips go directly to waiters and bakers, not the manager or owner.
Now that business is modestly restarting we are back as never before. We have deepened our research and understanding of pizza and are looking obsessively at the past, present and future of this iconic food. In '22 we will introduce new pizza's and we are working on a range of probiotic beverages like kombucha, ginger ale and kefir.
First little oven. Bottom was a Thai wood cooking stove and the top cast in a plastic tub