USA Desk (New York, USA) 11 days ago
This guy changed the way I make pizza dough forever. What if the secret to better pizza dough isn't longer fermentation, but a completely different process altogether? After spending the day with Charlie Anderson of Good Pizza, my entire perspective on dough, consistency, and running a pizzeria shifted. From his layered poolish fermentation process to his obsession with precision, cost control, and operational discipline, this episode breaks down the three biggest lessons I learned from him.
