By Chef Tim Green
Dorothy Lane Markets is setting the bar high – not only when it comes to pizza but also when it comes to the grocery industry and the dedication it takes to bake great pizza.
Recently, Dorothy Lane Markets committed to the purchase of a Wood Stone oven so they could create very traditional Naples-style pizzas. They are now open and flourishing. Pies are being baked in less than 2 minutes at temperatures up to 1100 degrees in their Mt. Baker 6 ‘RFG-IR oven– which we know is the only way to get the results of a true Neopolatana Pizza. They use very lean, fresh dough with minimal ingredients and have trained pizzaiolos which meticulously attend to their pizzas creating a beautifully finished product with a caramelized crust and a balanced top and bottom.