A number of years ago, he had his own pizza shop -- I bring you THE pizza interview you've all been waiting for:
(1) What made you decide to try your hand at having a pizza parlor?
I was working for an engineering firm that was struggling in a declining market. With the addition of my son to the family, I also was looking for a way to move closer to family. I knew I was going to need a change. By providing pizzas that you bake at home, it reduced overhead costs, which was good because I didn't have the financial resources.
(2) I love the concept of having the pies prepared so that they could be baked at home -- how did you come up with that idea and how did you develop the recipe for the dough?
I actually had visited a similar pizza shop. They were very protective of their recipe for dough, which was understandable. I would like to say it was an original idea, but it was "borrowed". The area that I was from was a more rural area. Many people had never had pizza at home unless it was leftovers from a "sitdown" pizza parlor or a carryout pizza. What they had at home was always semi-soggy or warmed up. I wanted to give the option for them to pick up a pizza while they were "in town" running errands and they could cook it in 20 minutes when they were ready. The pizza would also keep in the refrigerator for a couple of days if they didn't want it the day they picked it up. The quest for the dough recipe was a trial and error process that took place in a friends kitchen. Many, many attempts were failures. It turned out that a bread dough was the best for cooking in a traditional home oven. The real secret is that I always, always, ALWAYS, butter the exposed crust. Who doesn't like buttered bread? I also use fresh ingredients and three different cheeses to add to the taste. The name of the shop was "Garden Fresh Pizza". I hoped to evoke the concept of veggies other than just the typical pizza ingredients. I think it was an idea ahead of it's time. The concept might have a greater opportunity for success in today's health conscience environment.
(3) What is your favorite pizza?
Actually my favorite is not a pizza but instead a stromboli. A stromboli is the same ingredients as pizza except that everything is completely enclosed in the crust. Of coarse the entire outside was brushed with butter and sprinkled with parmesan cheese.
(4) I understand that you've started experimenting with cooking the pizza on the grill -- what are your thoughts about doing it that way versus the oven?
This is as a result of my girlfriend buying a pan for this purpose. It gives a different taste from a pizza cooked in the oven. Be sure to cook on low heat to allow the upper crust to brown before the bottom burns.
(5) What is the best thing about pizza?
The variety of what you can make. It can be the appetizer, the main part of the meal or the dessert. You can use almost ANYTHING from the traditional ingredients to fresh veggies to fruit as toppings. As a dessert you modify the dough to be a little sweeter and use fruit, chocolate or anything that strikes your sweet tooth.
6) What was the most fun part of having the pizza parlor?
Several things come to mind. Getting to have pizza or stromboli anytime. Also, my son always wanting to grab a handful of cheese from the cheese bucket. I asked him if he remembered the pizza shop and he said he thought he did. He was two years old at the time.
(7) How do you make your sauce?
I make it thick and to my taste. When we would go out for pizza, my kids always ask for "light on the sauce" because it is so thin that the ingredients slide off the slice. They never ask for "light on the sauce" when they have mine. It is a combination of tomato sauce and tomato paste to which I add Italian herb seasoning to taste.
(8) Who are your pizza heroes?
Pizza was something I had never tasted until I was probably 12 years old, so I really didn't have a point of reference of a "pizza hero". The first pizza I ever had, I believe, was Pizza Hut. At that time, all that was available was their thin crust. I knew it had to be better with something other than cardboard for a crust. In relation to my own business, I did have one customer that was a "hero". Since I also didn't deliver, this customer loved the pizza that I made so much, he would send a taxi to pick one up and deliver it to him. To him the cost didn't matter.
(9) What does making a pizza teach someone about life?
There is nothing "wrong" that can be used, that you can imagine. It embraces the variety of life, allowing you to use whatever you like, just use your imagination. But as a side note - stick to what you know. I really wasn't prepared for the problems associated with the food industry, i.e. labor, being open every day, etc. My children always want my pizza, and my girlfriend encourages my kitchen forays. It is a pleasure to be enticed to still venture into my pizza making mode. I don't take to many "shortcuts" and they seem to appreciate the effort.
TBD: We sure do appreciate the effort! This pizza is great and such a treat. The butter on the crust is oh-so-yum-yum good...:-)
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