Best Pizza Cane Rosso
Cane rosso won last year. Since then, it has only gotten better. Owner Jay Jerrier hired executive chef Dino Santonicola, who was born in Naples and learned the art of making Neapolitan pizza in some of that city’s more famous pizzerias. Santonicola improved some of Cane Rosso’s methods. Rather than proofing dough in a refrigerator for 24 to 48 hours, now the restaurant uses less yeast and allows dough to proof for 12 to 18 hours in its new dough room. The result is an even lighter, airier crust. And another win.
Readers’ pick: Campisi’s
When I heard about the pizza olympics for the first time, it was through an email from the AVPN news letter. My first thought was- Wow, it will be a great experience and I will be able to go visit home again! When I booked the ticket it was one month before the start of the Olympics games, so I had a lot of time to think about and imagine what I wanted to manifest. I was exited to finally go back to Naples and make pizza again, at the same time I was not sure what to do, so I signed my name for three categories; Classica, Fantasia and Fritta. July first I left Dallas, with a British Airlines flight, direction Naples with a stop in London first. I …