Valdo Gatti
Valdo Gatti's own site describes its process in detail: 100% Italian organic semi-wholewheat flour, a house lievito madre, hand-harvested salt and cold-pressed organic olive oil, a roughly two-day rise, and pizzaiolos hand-stretching a cornicione. NiT's year-end 2018 round-up of that year's best new restaurants independently confirms a wood-fired oven with a rotating stone. No individual maker is named in any source found.
No photograph published for Valdo Gatti yet.
Why it is here
Valdo Gatti's own site describes its process in detail: 100% Italian organic semi-wholewheat flour, a house lievito madre, hand-harvested salt and cold-pressed organic olive oil, a roughly two-day rise, and pizzaiolos hand-stretching a cornicione. NiT's year-end 2018 round-up of that year's best new restaurants independently confirms a wood-fired oven with a rotating stone. No individual maker is named in any source found.