When pizza geeks are talking, no step in the process of mixing and rising and baking of pizza is too technical, no detail is too granular.
They speak to one another about the hydration of their dough, the effect of long fermentation times, the digestibility of the crust.
Which ought to mean that the time is right for a Wylie Dufresne pizzeria, such as Stretch Pizza, which he recently opened on Park Avenue South.
No other chef did as much as Mr. Dufresne to make kitchen geekery cool.
His restaurant wd-50 was the city’s foremost laboratory for pure and applied food science.
Persons:
Dufresne