About Pizza Craft

When COVID hit and we had to close our bakery, I found myself with time on my hands and a passion for bread that needed an outlet. Pizza became my obsession. What started as a way to keep our family fed turned into a deep dive into the world of pizza making.

I'm particularly fascinated by New York-style pizza—the thin, foldable slices that defined my childhood. But I've fallen in love with all styles: the charred perfection of Neapolitan, the crispy edges of Detroit deep dish, and everything in between. Each teaches you something different about dough, heat, and balance.

My background in professional baking gives me a unique perspective on the science behind great pizza. I understand fermentation, gluten development, and the magic that happens when you combine the right ingredients in the right proportions. But more importantly, I remember what it's like to be a beginner—to feel overwhelmed by terms like "hydration percentage" and "baker's math."

That's why Pizza Craft exists. I want to make pizza making approachable for everyone. Whether you're mixing your first dough or trying to perfect your technique, you'll find honest advice here. No gimmicks, no shortcuts that compromise quality—just the real knowledge that comes from years of practice and a genuine love for the craft.

Pizza isn't just food; it's a skill that brings people together. Let's make some great pizza.