It all began back in the early 1990′s while working for Pano as chef at the old Fish Market in Lenox Square and waiting for the Atlanta Fish Market to open. The area where the Atlanta Fish Market was to be built was not ready for building yet and Pano asked me to apply for a job as a  line cook with Vini Vidi Vici’s. He did not own the restaurant at that time but was owned  by Marcella and Giuliano Hazan. Before being hired on at Vini Vidi Vici’s my wife and I had a chance to dine there. I remember as they seated us the assistant waiter bought to the table...

I have tried many pizza dough recipes in the past and have had no luck finding a simple and good recipe until now. I started my quest with Wolfgang Puck’s pizza dough. I made his dough over and over again but found the dough to be more like a cracker. The following  recipe has a little more body to it. I tried letting the dough rise before and  after placing the toppings on  to give it little thicker and lighter crust. I also tried baking at different temperatures and found that the highest temperature produces the best pizza. A pizza stone is a must have and really produces a pizza with a...