Demian Repucci content

The code has been cracked.  When I started this process a few weeks ago I might not have known quite what I was getting myself into.   Or maybe I was just being dishonest with myself.  Under the guise of testing out two different types of flour for pizza dough, I might have actually been doing [...]

The experiment continues…
Based on the outcome of the original Pizza Dough Challenge, my findings were less about which type of flour, Italian ‘00′ or regular ‘all purpose’, was better and more about how both lacked the doughy pizzeria characteristics that I was looking for.  Although good, the pizzas I produced were not near enough to the quality [...]

There is so much ink spilled about correct pizza technique and so much on-going conversation about it from every angle that it can be difficult to keep all the opinions straight.  Let alone figure out the best method for producing superior pizza at home.  Should you knead or not knead?  How long should you let [...]

I got the chance to finally eat at Co. Pizza last night.  Jim Lahey of Sullivan Street Bakery fame had opened Co. relatively recently but I had not yet been.  But an old college friend was in town.  Out-of-towners tend to eat earlier than we do.   Restaurants with no reservations tend to have shorter waits for tables the earlier [...]