Pizzaiolo For The Night

As you may have noticed lately, if you’ve been following my Instagram, I’ve had a thing for pizza lately. There is a reason for this (which I’ll be able to reveal soon) but in the meantime, the fine folks at Eataly have asked me to help them out with testing their new doughs on February 9.


#LetsTalkAboutPizza is a new series at the store, bringing in some local chefs and food pros to work with the doughs and come up with something new, at least for one night. I’ve decided to go with the Rustica pizza dough (a “multi-grain” style dough that is slightly sweet and has a crispier crust made with Type 1 flour and soft wheat in a coal-fired oven). It’s called the Segugio Affamato (“Hungry Hound”) and along with some help from the store’s resident Pizzaiolo, Simone Iavarone, I’m going to top it with San Marzano tomatoes, ‘nduja (a spicy, spreadable Calabrian sausage) and housemade ricotta, then finishing it with a drizzle of orange blossom honey by Mieli Thun.

The best part? $10 from each Segugio Affamato sold will be donated to Share our Strength, an organization founded by Bill and Debbie Shore with the belief that everyone has a strength to share in the global fight against hunger.

Click here to read more about next Thursday’s event, which is during dinner only. Reservations recommended.

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