Do what you love, Love what you do…but what if you haven’t figured out what you love yet?

After finishing college, I went into accounting, but the drive just wasn’t there. Then in 2011, I realized my passion on a whim – COOKING! My parents were confused, my wife was supportive, my friends were hungry. I took the plunge and signed up for the French Culinary Institute in NYC. I spent three years in various kitchens across a broad range of restaurants, working through many positions and spending as much time as I could immersed in the culinary chaos of the restaurant industry. But I wanted creative freedom! Eventually, I left the restaurant world and focused all my energy on my catering business. My head quickly turned to molecular gastronomy. Then, I evolved into pastas and I was determined to perfect that craft. Pastas led to breads. And then I landed where I am most happy – in the world of PIZZA.

WHIM

I took all of my culinary experience and knowledge and funneled it directly into the dough. Sourdough, more specifically. Unlike standard pizza dough, sourdough is more intricate and volatile. I tested and tasted flour from different mills across the country, and chose Camas Country Mill and Central Milling, two of the highest quality mills currently producing flour. With flour sourcing done, I knew the rest had to come from seasonal local ingredients. Visiting NYC markets allows me to find the most fresh ingredients for our unorthodox pizzas. Our pizzas change with the seasons. These seasonal shifts allow for produce to be used at its peak quality and taste.

My pride and joy is the CRUST. Its fluffy; its doughy. And it’s perfect for dipping! Small-batch crafted dipping sauces will be available for folks to dip their crusts into and enjoy alongside the pizza.

With its airy crust; simple but elegant local ingredients; and sourdough base, this pizza is a modern creation steeped in the history of pizza’s past, making it the ultimate Canotto Style Contemporary Neapolitan Pizza.

I am excited to bring this pizza to the people! Available for pickup and takeout only from a kitchen in the heart of Bushwick in Brooklyn.

Pizza is more than a craving, it’s a passion.

Chef Michael Patlazhan