My Pizza Making Journey Continues - Dr. Ed Iannuccilli

My Pizza Making Journey Continues - Dr. Ed Iannuccilli

I have been working on making the perfect pizza in my new outdoor oven for a couple of months now. I am getting better week to week, but the road to improvement is still ahead. For example, I have not ventured into making my own dough. That is for another day.

Through my writing, I have met many wonderful, talented people who are willing to share their experiences. One of those who reads everything I write in GoLocal is Bill Manzo, the proprietor of Federal Hill Pizza in Warren. He read of my pizza journey.

“Doc, call me, come by the restaurant, I can teach you how to make pizza.” How kind. While excited, I felt a bit intimidated. After all, this guy was a legitimate pizzaiolo with a pedigree that warrants his title . . . featured on the Phantom Gourmet, a member of The World Pizza Champion, featured on the Food Network, and a certified master. And working every day to improve on producing a high-quality product.

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I went to his restaurant whereupon he started by serving us a feast; pizza, of course, and three different kinds of pasta. He sat and we chatted about how he came to make pizza, and how he became a pizzaiolo, a pizza expert. Because his tale was extensive on an evening when enjoying good food and the company of his wife seemed more important, I decided to arrange a separate meeting over coffee. Save for his giving me a scientific treatise on how to make pizza dough, I did not travel the practicum of actually making the pizza. This time.

Bill has advanced degrees in communication and art, so I wondered how he got to this point. “I’ve tried everything, Doc. Whatever suits my interest and wherever I think I can make a living. My parents taught me that working hard is the only way to go, and that’s the road I travel.”

His youthful, symmetrical smile uncovered his infectious enthusiasm and complimented his discussion. Energetic chatter sprang from his mouth and flowed like water over a dam from under the brim of his Federal Hill Pizza hat. He smiled often. “Ask me anything.” I pressed my ear to his staccato chant.

When he spoke of his family and their history of hard work in and out of the food business, he moved off our topic, but I found it easy to get him back on track. “But, Chef, how do I make a good pizza?”

“Doc, start with this formula for pizza dough that I learned from a scientist at General Mills who was eager to share his story.” And he spieled off the formula. Wait. Too much math. I paused. How will I do this?

“But, Billy, the pizza. I want to make a simple savory pizza with a variety of toppings like figs and prosciutto and nice warm cheese; a creation I can confidently share with guests. I want to make a pizza that comforts me.”

“Well, come by the restaurant and I’ll show you. Just walk in the back.”

I can’t wait.