Chef James Landis, Part Three: A guide to making a proper pizza
Three days of interviews with chef James Landis of Blue Grotto creates craving for a piece of pizza. He recommends the Guanciale.
“It’s basically a bacon and jalapeno pizza,” Landis says. “But it’s not spicy to where it’s stupid. I don’t want to start crying. I’m not doing a tough-man competition when I’m eating.”
Today, he talks about the key to making a proper pizza. On Wednesday, he explained why an open kitchen is as much a stage as he’ll ever need, and yesterday he made the case for why everyone should love sweetbreads.