Two years ago, I built the portable oven that he has been trucking around to big festivals all over New England every weekend of the summer.
Ryan (and his crew) impress me as go-getters willing to work a regular job all week and then work another 50 hours on the weekends. Made me remember my 20's.
Pizza wisdom has it that the shorter time the dough bakes the more soft and crunchy the crust is. A slice of their Tomato Basil pizza convinced me that they have the recipe down.
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